24 Mar 2011

saturday, april 19th

After a few days of thinking and working on how to get represented people could enjoy the result.
We became printed.
Waves of fabrics have been transformed to a dandelion which took a bath in the reflections of candles. The room has been filled with the fragrance of salty dog and pearls of crèmant.
Music tickled the ears of our guest and in between places where the restless souls could have a break.
Thank you for a wonderful evening. 

 











22 Mar 2011

living with an artist

It is hard to imagine what happen in the head of an artist. And to be honest, although I am living with one, it is even hard for me to follow the winding roads of her emotions.
Just because I am a simple person I love simple things.
The only thing I can say is that I love her work not only because I love her. She is a great person with many winding roads and if you talk to her you will feel that she is a real artist.
Thanks for being with me. 






21 Mar 2011

rosemary popcorn

You just need popcorn and rosemary oil.
Isn't it easy.
If you have a good oil supplier around your corner pop in and buy a bottle of rosemary oil. But if you like a stronger taste of rosemary do it yourself.

500 ml vegetable oil
100  g  rosemary (leaves only)

Heat up the oil and the rosemary leaves together up to 80 °C and hold the temperature for about two hours. Cool down, strain and fill the cold oil into a dark bottle.
The intensity of the oil is depending on your taste.

If you like the oil, fill it into a fency bottle, create an artistic label and sell the for good money to your oil supplier.

To do the popcorn is as easy as doing the oil.
Before serving your popcorn season with fleur de sel and black pepper.
   

5 Mar 2011

muffins with white chocolate and raspberries

After a few days laid back, trying to get some ideas for some food for an upcoming exhibition I decided to start from the scratch again.
If you do not have any ideas feed your brain first. And even if you eat these muffins directly from the oven burning your lips, tongue and throat your brain will be grateful.






Flour                         300         g
Backing powder           1       tblsp
Sugar                         100         g
Egg                                2        ea
Butter                            4      tblsp
White chocolate        100    g, chopped
Raspberry                      1        cup





Preparation

Beat butter, sugar and the eggs until you get a white cream.
Add the chopped chocolate, flour and baking powder and mix well.
Carefully fold in the raspberries and fill into a muffin tray.
Bake at 180°C for about 20 minutes.

The recipe is for six muffins.