Monday, 19 August 2013
“There was no one at Antibes this summer, except me, Zelda, the Valentinos, the Murphys, Mistinguet, Rex Ingram, Dos Passos, Alice Terry, the MacLeishes, Charlie Brackett, Mause Kahn, Lester Murphy, Marguerite Namara, E. Oppenheimer, Mannes the violinist, Floyd Dell, Max and Crystal Eastman … Just the right place to rough it, an escape from the world.”
On the Occasion of Zelda Fitzgerald’s Birthday
I'm of to 'rough it and escape the world' too. Ahhhhhhhhhhhhhhh
Regular posting will resume in September.
Sunday, 18 August 2013
Friday, 16 August 2013
I really love yoghurt. It is my breakfast of choice most mornings and I was really happy to find out how to make it, it's so easy! I hope you find this recipe from Kinfolk as useful as i did...
Words by Kinfolk Team Photographs by Ali Harper Prop Styling by Ginny Branch Food Styling by Katelyn HardwickFollow these instructions to make your own creamy yogurt at home.
There is plenty of discussion about dairy products these days and whether they are good or bad for you, your bones, your belly and the environment. But when it comes to yogurt, the news is generally more positive. Like many fermented foods, yogurt offers great health benefits. It sounds a bit off-putting to eat foods with live cultures, bacteria or microbial strains, but scientists seem to keep discovering that eating this fermented milk product is good for us. Of course, making your own yogurt and home takes a bit of time, but it’s so easy and cheap—plus, you will know that it isn’t loaded with processed sugar and food colorings. Use fresh fruit, nuts, granola, honey or other fun stuff to make it feel like a dessert, pour it on top of a fruit crumble for breakfast or use in place of sour cream on taco salads and other savory dishes. You may find that you only want to eat yogurt you’ve made yourself.
1 quart milk (full fat milk makes thicker yogurt)
1 tablespoon existing plain yogurt or powdered yogurt starter
Glass jars and lids
Smaller pot (or double boiler) for heating milk
Large bowl filled with ice water for ice bath
Heat up the milk until it just begins to simmer (185°F). The mixture should start to froth but not boil. If you aren’t using a double boiler, be sure to stir it to prevent scalding.
Meanwhile, fill a large bowl with ice and cold water.
Once the milk has reached 110–120°F, remove it from heat and place pot in the ice bath, but keep stirring to help cool. Milk needs to be slightly warm but not too hot.
Now, whisk in one tablespoon of store-bought yogurt for each quart of milk used. You can also add a teaspoon of white sugar to help the bacteria grow.
Pour the milk into the jars and screw on the lids.
To incubate, put the jars inside a large pot of warm tap water. Keep the temperature to as close to 100-110°F as possible.
Cover pot with lid and keep away from light. Let sit for about seven to nine hours.
Refrigerate for several hours before serving.
Note: If you like your yogurt to be thicker, dispose of the whey (the liquid on top).
Makes 1 quart
Thursday, 15 August 2013
‘Fear, to a great extent, is born of a story we tell ourselves, and so I chose to tell myself a different story from the one women are told. I decided I was safe. I was strong. I was brave. Nothing could vanquish me... Fear begets power. I willed myself to beget power. And it wasn’t long before I actually wasn’t afraid.’
--Cheryl Strayed, Wild
Limber Notes on Nowness.com
by Linda Brownlee and Olivier Chapusette
“Sometimes, I don’t control my body––so I don’t know what to expect. This isn’t just dance, it’s everything.”
Wednesday, 14 August 2013
Libra: This week, all your vision and all your energy are going to become sharp and intense and they’re going to focus—like a laser, like a sunbeam—on the strangest places inside you, the places that get darkest, the places that you need to look towards. It’s important to pay attention. Watch for details. This is a good week to work on yourself and to work on your home. Mow the lawn or plant some seeds or paint the walls or hang up pictures of your friends, your heroes, your mom. Open all the windows.
Tuesday, 13 August 2013
The latest addition to my yoga book library, I love the pictures!
Found at Chiswick Car Boot Sale, which I highly recommend if you have magpie and/or bargin hunter leanings. I always come back with a bag load of treasure i didn't realise i needed...
Monday, 12 August 2013
I can get my head turned by a good-looking guy as much as the next girl. But sexy doesn’t impress me. Smart impresses me, strength of character impresses me. But most of all, I am impressed by kindness. Kindness, I think, comes from learning hard lessons well, from falling and picking yourself up. It comes from surviving failure and loss. It implies an understanding of the human condition, forgives its many flaws and quirks. When I see that in someone, it fills me with admiration.
--Lisa Unger, Beautiful Lies (Source: simply-quotes)
The air retreats each moment.
I feel it laugh
and march away from
the space around my nose.
All I am stops here.
My nose is my farthest outpost.
Here wilderness space begins.
I surround the only heart
I will ever encompass.
Heart of the table
Heart of the air
Heart of my wife
In my mind
a disorderly army
finds it hard to breathe.
So I have raised
a white flag.
Naturally, it is fluttering
from my nose.
—Stephen Frank, “My Nose.”
Photography Credit (me!) by Mari Valen
Sunday, 11 August 2013
Saturday, 10 August 2013
Friday, 9 August 2013
Portraits by Lynette Yiadom Boakye.
I went to see Cinematic Visions: Painting at the Edge of Reality at Victoria Miro last week (the show explores the relationship between painting and cinema and has a huge breadth of differing work).
My favorite piece by far was Lynette Yiadom Boakye's Alive To Be Glad (The woman in the red dress).
I couldn't take my eyes of it.
Her frozen pose is both joyous and serene in an otherwise eerily dark space,it really got under my skin.
I recommend seeing her work for real if you get the chance...