+ I’ll be geeking out come Sunday night, tweeting and playing Oscar bingo.
+ It’s Feltron Annual Report time!!!
+ Looking forward to making my own tempura veggies.
+ Obsessed with this Chanel Orange Fizz nail polish.
+ A kick-you-in-the-face-funny V-Day roundup based on your relationship status!
+ Loving the setup and layout of the aptly named Cassette Tape Magazine.
+ Learn to cut a rug with Mr. + Mrs. Cha-Cha!
+ The perfect messy side ponytail.
+ I don’t want to rent this place, I want to move in.
Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
from Everyday Food
• 1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large eggs
• 3 tablespoons melted butter
• 9 thin slices ham
• 9 eggs
• chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.Posted In Framed Friday, recipes
French artist Armelle Caron reorganizes city maps according to the size of individual blocks. In the end they’re completely unrecognizable and have a new kind of beauty about them. Check out the rest of the cities in a larger format at Caron’s site.Posted In create, graphics
PHOTO: Dianasaur Dishes
One of my favorite things about winter are the big juicy oranges that show up in the produce section along with it. I’m talking about the oranges with the super thick peels and huge kernels of pulp. You know the ones. Anyway, I always feel like I’m tossing out the prettiest part and the best scent: the peel. I’ve seen lots about candied orange peels, but never considered making my own until I saw this recipe that also yields orange syrup and orange sugar on top of the candy-like peels. (Pssst… You can melt some dark chocolate and dip them for an extra special treat.)Posted In recipes
Dan Cassaro (of Young Jerks fame) recently kicked off his latest collaborative project – 50 and 50: The State Mottos. Fifty designers were selected to represent their home state and graphically represent its motto. The only restriction was sticking to a three color palette that unifies the entire project. New mottos are being rolled out daily, so make sure and check back often!Posted In create, graphics