Archive for the 'Love' Category

Jan 27 2010

Galette or coquette?

Published by Stephanie under Food, Love

Rustic trumps neatness for elegance, every time.

via Lotti + Doof

3 responses so far

Nov 14 2009

The Cocoon

Published by Stephanie under Beyond Food, Design, Ideas, Love

cocoon

God is in the details

– Ludwig Mies van der Rohe

This Swiss building is called the Cocoon, and it took my breath away the minute I came across it today. I’ve been working from home for nearly five years and really love it, but I’d get professionally suited-up and ride public transit during rush hour [both of which I hate] if I could work here.

Based on the visceral and emotional buzz I got just looking at pictures of it, I’m convinced that I’d be more creative and productive in this space, that my abilities would soar, that my mood would be mostly positive and that my general health would improve.

See more photos of this building here and be moved, too.

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Sep 21 2009

The cakemaker loves art

Published by Stephanie under Beyond Food, Fun, Love

mondrian-artcake

Thanks Design Sponge for showcasing the art-inspired work of Caitlin Williams, who nods to Mondrian here. What does that cobalt blue taste like, I wonder?

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Aug 17 2009

Taken on the journey

Published by Stephanie under Beyond Food, Fun, Love

greek-holiday

The picnic that took the ride to see the shipwreck, and swim and lunch in the cove:

octupus salad, grilled sardines, cold roast chicken,  feta, olives, figs, grapes, crusty bread, watermelon, beer, white wine, pistachios in the shell.

via

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Aug 13 2009

Holy Macro Escargot

Published by Stephanie under Beyond Food, Fun, Love

snail impact from Massimiliano Rigano’s on Vimeo.

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Nov 14 2008

The AGO has a culinary muse

Published by Stephanie under Chefs, Love

“I don’t dig very fussy, highly manipulated plates.”

– Anne Yarymowich

Ask Anne Yarymowich for the most memorable meals she’s ever eaten, and the Executive Chef of the Art Gallery of Ontario will take you first to the Mediterranean and then to an unglamorous quarter in a world culinary capital.

At a Turkish outdoor, seaside café, she orders a striped bass plate that comes cured, like graavlax, to which she matches a glass of rosé. “The flavours,” reminisces Yarymowich, “the ambience, stopping there by chance — it blew my mind.”

In Paris she comes across a working-class cantina called Le Roi de Pot au Feu, the “king” of the humblest of everyday French meals. “They plop a bottle of wine on the table, a gamay, whether you want it or not,” says Yarymowich, and then came the specialty of the house. If you want something else, surmises Yarymowich, the message is clear, “Piss off! … Brilliant!” she laughs….more

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