subtle glowy stars swimmings husbands nighttime run dot gif
i am completely taken by the fact that mako and haru have special running sessions at night dont look at me
non gif version [here]
Ten Major Artists:
Wong Wong & Lulu
Pepper examining himself before commencing a self-portrait
Tiger the spontaneous reductionist
Misty goes off the wall
Minnie, the abstract expressionist
Minnie’s Reindeer in Provence, 1992.
Smokey painting after an hour in the catnip patch
Smokey at work
Ginger’s Stripped Bare Birds, 1992.
Princess, the elemental fragmentist
Charlie, the peripheral realist
this literally makes me so happy
After watching episode 7 I really wanted to draw an older, master airbender, Jinora, and thought it would be cute to draw an older Kai as well. :>
this eases the entire fuck out of my mind.
Winona Ryder for Red Magazine April 2014 ph. Max Abadian
Disney Princesses as sloths.
all you girls out there had that stage where you played online dress up games dont even lie
what do you mean had
what do you mean girls
Salmon, rice and beans
Balsamic glazed salmon bites, salmon chicharron, seared salmon loin, mint basil rice, cilantro bud beans, lime mint yogurt, basil and cilantro flowers
The mystery box arrived when I was running from the test kitchen to class. Let’s at least get the wheels turning, I thought. Constrains are the greatest fuel for creativity — this is why I always get excited about mystery boxes.
I saw the salmon cuts, and I concluded immediately ”well, the belly is on, I’ll probably want more even cooking than that will allow but it’s a beautiful piece of fish, I don’t want to use it all up in a meat ball.” My box had rice, canned beans, yogurt, mint, basil, salmon, balsamic vinegar. I was thrilled.
I wanted to get more flavor into the rice and beans but keep them separate; use the yogurt as a sauce and a bright element and the balsamic vinegar as a glaze.
This season since the advent of spring, I made a conscious effort to taste herbs at every stage of their development . Magic happens when cilantro goes to seed for instance. You can add it to hot preparations but still retain that bright cilantro flavor. So, that’s what I did with the beans to bring the season onto the plate. I also garnished with basil, cilantro and borage flowers.
Here is the recipe for the beans — click here for the rest of the recipes and more photos.
15 oz can of beans, washed, drained
1 slice of bacon, minced
1 jalapeno, deseeded, pithed, and minced
2 oz onion, minced
1 clove garlic, minced
1/2 red bell pepper, medium dice
2 T cilantro buds
1/4 C vegetable stock (optional)
salt to taste
- Render the bacon until the minced bacon bits are golden brown and delicious on medium to high heat, stirring as necessary. Discard half the rendered fat if desired.
- Lower the heat to medium. Add the minced onions and sweat until translucent. Add the garlic, the jalapeno, and the red bell peppers to the mix. Let it sweat until garlic is fragrant.
- Add the cilantro seeds and incorporate by stirring. Add the vegetable stock and reduce by half. Add the beans and warm in the pan. Pay attention not to overcook the beans. Keep them whole. Season with salt.
Salmon, Lard et Basilic Timbale avec de la Salade de Riz à la Menthe
(Salmon, Bacon and Basil Timbales with Minted Rice Salad)
In the early 1960’s, francophiles Richard Olney and Julia Child championed the rustic, simple food they discovered in France. In sharp contrast to the molded salads, frozen juice concentrates and “convenience foods” of 1950’s America; the simple, honest dishes they sampled in Europe must have seemed revelatory. Both authors took cause to educate stateside readers on the possibilities of traditional, divine flavors in their own home kitchens.
In Honor of Mr. Olney and Ms. Child, I urge you to attempt these timbales; which hovers somewhere between a soufflé and a custard (once you get the hang of them, their variations are myriad). Rice salad, also quite common and popular in France makes an excellent accompaniment to this dish, which serves well warm for dinner, but proves equally fantastic cold for lunch the next day. Convenience, it would seem, is a luxury that the French enjoy as much as the Americans!
For The Timbales:
1 1/2 Lbs - Fresh Salmon Filets
4 Slices - Thick Cut Bacon
4 Tbsp - Unsalted Butter, Softened
1 Cup - 2% Plain Greek Yogurt
4 - Large Eggs
1/4 Cup - Heavy Cream
2 Tbsp - Well packed, finely chopped fresh Basil Leaves (with extra sprigs for garnish)
1/2 Tsp - Fine salt (with extra pinch for salmon prep.)
1/4 Tsp - Cracked Black Pepper (with extra pinch for salmon prep.)
For the Salad:
1 Cup - Medium or Long Grain Rice
1 - 15oz Can Black Beans
3 Tbsp - Well packed, finely chopped fresh Mint Leaves
1/2 Tsp - Fine salt (with extra pinch for rice prep.)
1/4 Tsp - Cracked Black Pepper
2 Tsp - Balsamic Vinegar
2 Tbsp - Extra Virgin Olive Oil
4 - 1 Cup Ramekins
1 - Large, Rectangular glass or metal casserole dish
Prepare The Timbales and Salad:
Fill a kettle with 4 Quarts of water, adding a pinch of salt. Set over high heat to boil.
Meanwhile, On a rimmed baking sheet, arrange 4 slices of bacon with space between the slices. place in the center of a cold oven, and set oven to 450. Set time for 20 minutes. Check bacon at 15 minutes, and remove when crisp and golden. Do not allow bacon to burn.
Transfer bacon to wire rack set over a paper towel, and set aside. Wash, rinse and dry baking sheet.
Add rice to boiling water and maintain a rolling boil over high heat. Boil for 12-15 minutes until tender. Do not allow the rice to overcook or burst. Drain rice into a fine mesh sieve or into a colander lined with cheese cloth. Spread drained rice onto baking sheet and transfer to refrigerator uncovered, to chill.
Preheat oven to 350 Degrees.
Next, check salmon and remove any bones. sprinkle salmon lightly with a pinch of salt and pepper. In medium sized skillet, bring 1 cup of water to a boil. Simmer the salmon for 3 minutes on each side until pastel pink. Remove salmon from water and allow to cool. Remove & discard skin and flake fish with a fork, removing any remaining bones to obtain about 2 cups of flaked salmon meat. Reserve salmon in a small bowl and set aside.
Using 1 Tablespoon of the butter, grease ramekins liberally and set aside.
In a medium saucepan, melt remaining 3 tablespoons butter over low heat. Add cream and yogurt and whisk over low heat, to warm. Whisk for about 1-2 minutes, or until you see faint wisps of steam. Remove saucepan from heat, and add eggs, one at a time, whisking well after each egg to fully incorporate. Reserve sauce off heat.
In a tea kettle or saucepan, bring 1 quart of water to a boil.
Meanwhile, Chop and mince basil, adding to reserved salmon. Crumble or coarsely chop bacon, adding to reserved salmon and mix well. Add salmon mixture, salt and pepper to Sauce. If the sauce is blocky or broken, reheat over low heat. If sauce is very thick, add 1 Tablespoon of water. Pour the sauce into the prepared ramekins, filling each ramekin about 3/4 full. Place ramekins in casserole dish, adding enough boiling water to the dish to surround the ramekins to about 2/3 height up the ramekins. Carefully place casserole with water and ramekins in the center of the 350 degree preheated oven for 20-30 minutes until a clean knife inserted in the center of one of the ramekins comes out clean.
Remove ramekins from water bath carefully, with a thick rag or heavy duty tongs, Placing ramekins on a wire rack to rest for 5-10 minutes.
Complete the salad and assemble the dish:
Drain black beans in a sieve, rinsing them well with cold water, and reserve. Chop and mince mint and reserve. Transfer chilled rice to a large bowl and toss with mint and beans.
In a medium glass or non-reactive bowl, combine the oil, vinegar, salt and pepper. Whisk well to emulsify. Add to bowl with rice mixture, tossing and combining well.
Invert each ramekin on it’s own plate carefully and garnish the timbales with reserved basil leaves. Arrange rice salad alongside the timbales and serve.
Seared salmon with sautéed white beans and bacon, basil sauce.
Basil sauce - A handful of basil blended with vegetable oil. Season with salt & pepper.
White beans / bacon - Cook the white beans (I followed the instructions on the bag) then reserve. As soon as the salmon is almost cooked, (depending on how you like it) in a pan, cook the sliced bacon, add the white beans, chopped chives, and season with salt & pepper. Do not sauté for too long, plate the beans as soon as possible to prevent it from getting too oily.
Salmon - Score the skin, season with salt and pepper on both sides and sear skin side first on high heat then slowly reduce the heat to mid-high to prevent the salmon from burning. Once the skin is crispy, flip it, cook the flesh side for a minute or so until brown, then back on it’s skin. Add a good tablespoon of unsalted butter to the pan, a few sprigs of thyme, oregano, and a few cloves of garlic. Start basting the fish for a good 10 - 15 seconds. Finish cooking to your liking.
Basket - Salmon, bacon, yogurt, mint, basil, white rice, white beans, balsamic vinegar.
Mhmm~ fluff is my lifeblood. Especially Love*Com fluff. Risa and her hard-won
boy toyboyfriend are having a game night. ‘Nuff said. <3