I'm loving this super colorful origami inspired installation by Nuria Mora.
Doesn't this asparagus look amazing?? Try this new recipe from Carnets Parisiens with fresh asparagus, almonds, and Parmesan cheese.
Roasted Asparagus with Almonds and Parmesan
•3 tablespoons almond flour
•5 ounces of crème fraîche (sour cream)
•1 ounce of fresh grated Parmesan cheese
•salt and pepper
•the juice and zest of one lemon
To make the sauce:
Make the almond cream by mixing the almond flour and the sour cream. Toast the almonds in a skillet or in the oven. In a saucepan, combine the almond cream, the Parmesan and the lemon juice, and put on medium heat until you obtain a creamy sauce. Season.
Baking the asparagus:
Shave the woody stems of the asparagus. Arrange the cleaned asparagus in a baking dish and pour the creamy sauce over. Cook the asparagus in the oven at 350°F/180°C for 4 to 6 minutes; the asparagus should remain slightly firm. Sprinkle with lemon zest and toasted almonds. Serve hot.
After receiving more than 100 vinyl records from a 70-year-old couple, Matt Glassmeyer put them to good use as a roof for his porch in Nashville. To test their durability, he left the records outside. “After two years in the rain, heat, and snow, I cleaned a few off,” Glassmeyer says. “They were the same—no brittleness or warping. They were still shiny, even.”
Make your own here.
For the past few months, I've been using a Pentax 35mm to take my pictures. Since it's using film, I'm quite picky about what I take pictures of. The last couple of times I've used it, I've been incredibly excited to get them developed, thinking I had taken some really great pictures. To my disappointment, CVS has ruined not one, but TWO rolls of film. I've been let down more than you can imagine. Here's a few of the pictures they "salvaged". Since my heart can't take the pain of losing some once in a lifetime shots, I decided to upgrade to a DSLR. I'm super excited to try it out. I'll keep you posted.