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Cute overload on a Monday.
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This is a mule disguised as a library. He brings books and literacy to children in remote Venezuelan villages. Mules like him are...
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Thirty-two Arizona state legislators received hand-knit, googley-eyed stuffed uteruses from a pro-choice...
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Memo to Republican presidential candidates:
- Please don’t roll out flat tax plans until you’ve actually, you know, done the...
Unidentified Chinese women by the seaside in the 1920s, photographs taken by Fu Bingchang. Collection of University of Bristol
Source: Visualising China
(via vintagesonia)
1950’s Beauty Guide- Haircare
In honour of International Museum Day, I will take a Lufthansa flight to Germany and visit a museum there, then get on another flight to Paris, or maybe I should just buy a train ticket around continental Europe and visit all the museums…yeah, in my dreams.
Anyway, HAPPY Museum Day! Here’s a kid’s drawing of what an art “musseme” looks like. That’s a big door. Lots of windows too. Has that kid ever heard of conservation?
Cute overload on a Monday.
(via npr)
npr:
Ooooooooo! — Tanya
While stress is an unfortunate and unhealthy part of modern life, going on a destructive rampage isn’t usually a socially acceptable way of dealing with it. Enter the Anger Room, an inconspicuous storefront in a Dallas strip mall where fed-up Americans can act out.
Inside, proprietor and founder Donna Alexander and her staff offer up rooms of stuff — TVs, office furniture, glassware — for patrons to smash.
“Stuff that you can’t do to other people, you can do here,” one customer says. “I can’t afford going to the psychiatrist, but I can afford this.”
Cute overload on a Monday.
(via npr)
Harrods 1937
One of the greens I like the most is Japanese broccoli. It is soft and not bitter. I buy it in our local farmer’s market.So much of the fun of cooking for me is getting my hands dirty and doing things the hard way. Sure I could just get dried orecchiete pasta and have a meal ready in not much longer than it takes to boil water but it’s so much more satisfying to do it myself. With really simple recipes like this orecchiette with broccoli rabe, it’s great to get to know how just a few ingredients can be turned into a complete dish.
So just a little background - orecchiette con cime di rape is specialty of the Apulia region in Southern Italy. Orecchiette translates to ‘little ears’ and is an eggless fresh pasta made from about a 3:1 ratio of all purpose flour to semolina flour mixed with salt and warm water mixed until the dough comes together. After kneading and resting, the dough is rolled out and the pasta is formed by slicing off pieces of dough and rolling them along the edge of a bread knife. It’s hard to explain with words so best to check out this video of someone’s Italian mother doing it. Mine definitely aren’t as shapely as hers but I at least got the hang of it after a few tries.
Cime di rape can refer to either broccoli rabe or turnip greens but some recipes call for regular broccoli. Basically any bitter green will do but I had a nice bunch of rabe in my fridge so that’s what I used. It can be hard to cook evenly if the stems are too thick so I get excited when I find a bunch that’s not so overgrown. Usually that means getting it from a farmer’s market though one time I found a great bunch at an Indian grocery store in Jackson Heights. It keeps pretty well so I’m not too worried about it going bad in the back of a refrigerated truck from California. The stuff I used came from the Union Square Greenmarket but it sat in my vegetable crisper for a week while I figured out what to do with it.
To bring it all together I chopped up the broccoli rabe into roughly one inch pieces while the orecchiette was boiling. It comes together really quickly so timing is fairly important. After browning a clove of chopped garlic in a generous couple glugs of olive oil I tossed in a pinch of red chile flakes in lieu of fresh red chile followed shortly by the whole mess of greens. It filled up the pan but before long it wilted down to a more manageable size. After checking to make sure the pasta was almost done, I scooped the orecchiette into the pan with a slotted spoon and tipped a little bit of the pasta water in and cooked it all together for another minute or two. After checking for salt, I transferred it all to a pasta bowl and added an inauthentic shower of grana padano cheese. It’s kind of amazing how it all comes together into something greater than the meager sum of its parts. The bitterness of the greens contrasts indescribably well with the simple flavoring of garlic and chile.
he’s the best. rickles!!!
The art of by http://www.wastedrita.com/
