Sunday, 30 September 2012
Saturday, 29 September 2012
Friday, 28 September 2012
Grateful Dead 'Fan Art'
insanity from the enormous Grateful Dead 'fan art' archives at the UCSC libraries via anambitiousprojectcollapsing
Thursday, 27 September 2012
The Topkapi Scroll
The Topkapi Scroll, a fifteenth century Timurid pattern book, is one of the few surviving documents to shed light on the conceptualization, theory, and practice of design in the pre-modern Islamic world.
Wednesday, 26 September 2012
Jacques Mayol
Jacques Mayol was the holder of many world records in free diving. He was the first free diver to descend to 100 meters (330 ft) (November 23, 1976), and descended to 105 meters when he was 56 years old...guess what, he was a yogi!
The film The Big Blue, directed by Luc Besson in 1988, was inspired by his life story (and the life story of the Italian diver Enzo Maiorca). It's brilliant, I highly recommend it!
images from here
Tuesday, 25 September 2012
The Man of Letters or Pierrot’s Alphabet (1794), part of the essential history of graphic design. found via Explore
Recipe
Three good things on a plate...Scallops, peas, spring onions.
Love this as a starter, snack or light lunch.
Serves 4
1 large bunch of spring onions (150–200g)
100g peas – either frozen petits pois or very fresh baby peas
2 tbsp olive oil
12 scallops, cleaned, with corals attached if you like
A knob of butter
1 garlic clove, very finely chopped or grated
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Recipe from Hugh Fernley-Whittingstall's book Three Good Things
Found via The Guardian
image by Simon Wheeler
Love this as a starter, snack or light lunch.
Serves 4
1 large bunch of spring onions (150–200g)
100g peas – either frozen petits pois or very fresh baby peas
2 tbsp olive oil
12 scallops, cleaned, with corals attached if you like
A knob of butter
1 garlic clove, very finely chopped or grated
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Trim the spring onions and remove the outer skin. Cut into 5mm–1cm slices, on an angle.
For frozen petits pois, put them into a sieve and pour a mug of boiling water over them.
Heat
a tablespoon of olive oil in a heavy-based frying pan over a medium-low
heat. Add the spring onions and let them sweat gently for about 5
minutes, until soft. Add the peas and toss for a minute or two. Season
with salt and pepper, remove from the pan and set aside.
Wipe the
pan with kitchen paper. Add another tablespoon of oil and turn the heat
up high. Season the scallops and add when the pan is very hot– they
should sizzle when they hit the pan. Leave them for about 1 minute, then
carefully turn one over: if golden brown, flip all the scallops over
and cook until caramelised on the other side.
Reduce the heat to medium-low and return the peas and spring onions to the pan, along with the butter and garlic.
Toss, take off the heat, add a squeeze of lemon, then transfer to warm plates and serve.
Recipe from Hugh Fernley-Whittingstall's book Three Good Things
Found via The Guardian
image by Simon Wheeler
