2010年11月21日日曜日

Su Blackwell

Su Blackwell graduated from the Royal College of Art in 2003. She makes intricate art-works from every-day objects, transforming clothes and books into fantastical three-dimensional forms. Using a scalpel she cuts and glues the pages of books to create miniature dioramas glowing with lights in wood and glass boxes, like Victorian relics found in a museum of intrigue.

She finds her books – or rather lets them find her – by trawling through second-hand book shops. She always reads the book first and this in turn inspires the work. Some of the books that come into the artist’s possession sit on her shelf for months and months. The books themselves, their histories and stories, also interest her. They hold in their pages a record of their past events, as physical objects; their damage, such as frays and stains, makes our relationship with the contents immediate and visceral, and in turn tells another story.

http://www.sublackwell.co.uk/

LOVE

2010年11月12日金曜日

MGMT - Electric Feel - Official Music Video

Recipes from Double Delicious:

WELCOME TO Lemon Chicken

Prep: 15 minutes
Total: 25 minutes
Yield: Serves 6

1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.
In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.
Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.
Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g