Living With Mies

Living Rooms With a View

These photographs of residents of Lafayette Park, a residential community in Detroit designed by the architect Mies van der Rohe, were shot in the same room in each of their townhomes. The homes share design features, including a floating staircase and floor-to-ceiling windows. Click on each of the photos to hear about how the residents live in their space and what the architect does and does not mean to them

Black Swan

Movie Posters

More Here
via (kottke)

Bad word of mouth?

Know about it sooner.

The Running Game

Oh those London joggers: the city as a game boards.

Dose of Chock

Sometimes a litte dose of chocolate is all we need. Something easy to bite into with crumbles nicely with tea. This chocolate crisps do the trick. They aren't the type of cookie that melt in your mouth and leave you speechless. But those aren't always good for the figure. In fact you definitly need the white chocolate glaze to sweeten them up. Half the recipe made plenty of cookies. I shaped them into bones for Halloween.

Source
Ingredients
1 cup (250 mL) salted butter
¾ cup (175 mL) brown sugar
1¾ cup (425 mL) all-purpose flour
½ cup (125 mL) cocoa


Topping:
8 oz (250 g) chopped white chocolate, melted

Get Cooking!

1. Cream butter and sugar together until light, about 5 minutes. Sift flour with cocoa.
2. Beat into butter mixture. Divide dough into four square pieces. Wrap and refrigerate for at least one hour.
3. Roll out one piece of dough on a lightly floured surface and cut into 12 squares of about 2 in (5 cm) each. Repeat with remaining pieces of dough. Arrange cookies on baking sheets lined with parchment paper. (Cookies will not spread too much, if at all, as they bake.)
4. Bake in a preheated 275°F (140°C) oven for 20 to 25 minutes. Remove from oven then, after 15 minutes, transfer to a cooling rack.
5. Melt chocolate in a 2-cup (500-mL) measuring cup. Dip cookies in the chocolate on the diagonal so that half are covered from one corner to another in white chocolate. Allow excess white chocolate to drain off and arrange cookies on rack. Refrigerate until set.

Classics: Velvet Underground

From 1967.
Best listening to in a busy place but with your eyes closed.

Tallest Man on Earth

White Blank Page

When we were at Type, this played...

Old Music

New Music

Theme songs for Jetset

Rrrrrough!

Would you live here?

more here

What season are you?

Bunnies and Chocolate!!!

You Belong in Spring

Optimistic, lively, and almost always happy with the world... You can truly appreciate the blooming nature of spring. Whether you're planting flowers or dyeing Easter eggs, spring is definitely your season!

What Season Are You?

Blogthings: We'll Tell You The Truth... Someone Has To!

      

Perhaps Perhaps Perhaps

New Angles

"New Angles is a beautiful LED installation that turns human motion into balletic light paintings. Created by the Shanghai-based interaction designers Super Nature, it works by photographing people's movements then dispatching them onto a quilt of 420 LED-backed prisms"
From Website

Thought its more like a coffee cake than a bread, its still quite good. Very moist and tasty.

Recipe via Eggless Baking.

Orange Blueberry Bread

Ingredients:

All Purpose Flour 1 and 1/2 cups

Baking Soda 1/4 teaspoon

Baking Powder 1 and 1/4 teaspoons

Salt 1/2 teaspoon

Butter, (measured and melted) 5 tablespoons

Granulated Sugar 1 cup

Unsweetened Applesauce 1/4 cup (dry measuring cup)

Plain Yogurt (I used fat free) 1/4 cup (dry measuring cup)

Orange Juice (freshly squeezed) 4 tablespoons

Orange Zest 1 tablespoon

Milk (I used 2%) 1/2 cup

Blueberries (fresh or frozen) 1 cup

Pecans, chopped (or nuts of your choice/optional) 1/2 cup

Yield: One loaf.

Procedure:

1. Preheat oven to 350F/180C for 15 minutes. Coat well a 9×5 inch loaf pan with non-stick cooking spray on the sides and bottom.
2. In a medium size bowl sift together the flour, baking powder, baking soda and salt; keep it aside.
3. In a small bowl whisk together the applesauce, yogurt, orange juice and zest.
4. In a large bowl cream together the melted butter and sugar for about 5 minutes using a hand held electric mixer. (Update: Measure the butter first and then melt it. The butter and sugar doesn’t cream very much. It looks more like coarse crumbs). To this add the above wet mixture and beat well for another 2-3 minutes. The mixture will look curdled but it’s okay.
5. Now to the above add the flour and milk alternatively and beat for a couple of seconds after each addition. Add the flour in three parts and milk twice. So you would start with flour and end with flour.
6. Fold in the blueberries and nuts. If using frozen blueberries, do not thaw it.
7. Pour the batter into the prepared loaf tin and bake between 60-70 minutes or until the bread is golden brown and a toothpick inserted in the center of the bread comes out clean. Mine was done exactly at 60 minutes.
8. Transfer the pan to a cooling rack and let it cool for about an hour before you can remove the bread from the pan. I think I did not grease the bottom of the loaf pan well enough so I was able to remove the bread only after about 1 hour and 45 minutes. Cool it completely on the wire rack (preferably overnight) before cutting it into slices. I baked it at after 8 pm, so left it overnight and was able to get neat slices the next day morning.

Saw them live this week in Toronto

Post 500!

The best way to celebrate?
Beavertechture!