Wednesday, March 16, 2011
Wednesday, March 9, 2011
Up Up and AWAY!!!
on march 5th, the national geographic channel launched a real life balloon house from the disney animated film UP. they attached 300 weather balloons that were 8 feet in diameter each to a 16 x 16 foot house and let it go!
the balloon house floated to 10,000 feet in the air and returned safely down to earth. It was launched from a private air strip outside of LA.
this successful experiment has re-instilled my faith in humans! we CAN do anything!
Oh and obviously I'll be watching UP tonight... such a great movie!
(images via national geographic)
Jimmy at the James Hotel is my Bar of the week
From the looks of the James Hotel's barren marble slab lobby, one would might not have much hope for the rooftop bar's scene. But that would be a mistake. It may not be your scene, but Jimmy certainly isn't lacking its own semblance of scenery. The lofty, lowly lit space has the usual loungey chaises covered in luxe material and a perky fire licking electrically at a mini-hearth. Unlike its clubby penthouse counterparts, Jimmy is intimate (as far as rooftop bars go) and accessible (as far as we know). Hidden corners and huge dance floors can be hot, but unabridged voyeurism is better. The tiled and mirrored bar provides a perch for those lurking or lording and sleek cocktail waitresses sashay between it and guests drinking Mexican Honey Bees (Reposado tequila, organic orange flower, honey, mezcal, lavender bitters and lemon, $18). One evening, a couple caught in languid flirtations leaned along the windows sipping Dutch Pilots (Bols Genever, aquavit, maraschino, Crème de Violette, lemon and sugar, $17) and sweeping looks over Manhattan's flickering windowpanes. Another group of fashionably shabby 20-somethings ordered beers and rested elbows on the bar. A bit mellow during the last weeks of winter, Jimmy will be prime territory come June for sunbathers and scenesters having moved on from the Boom Boom Room seeking relative solitude. Best to make it your scene before they do.
Jimmy at the James Hotel
15 Thompson St.
(212)201-9118
Photo via: Nymag.com
How to Find Calm in the Work Day
I have literally had the most brutal week. I recently have become a proud survivor of the flu and to make matters worse it happened to be during market week.. EEKK!! Anyways after all of this I was inspired to research how to find a moment of peace in the work day.. maybe if i had known this earlier I wouldn't have gotten sick, grrr.
State the Obvious
This is a wonderful tip I picked up from Christine Louise Hohlbaum, author of The Power of Slow. It sounds a little silly, but is actually incredibly grounding. When you are sorting through 1,000 new emails or working hard on a PowerPoint, say (either in your head or out loud, depending how much privacy you have), “I am reading an email from Elaine,” “I am creating a new slide for my presentation.” Thich Nhat Hanh says when you are washing the dishes, really wash the dishes. Be present for what you are doing and that task alone. This idea is the same and great for verbal types.
This is a wonderful tip I picked up from Christine Louise Hohlbaum, author of The Power of Slow. It sounds a little silly, but is actually incredibly grounding. When you are sorting through 1,000 new emails or working hard on a PowerPoint, say (either in your head or out loud, depending how much privacy you have), “I am reading an email from Elaine,” “I am creating a new slide for my presentation.” Thich Nhat Hanh says when you are washing the dishes, really wash the dishes. Be present for what you are doing and that task alone. This idea is the same and great for verbal types.
Get Up Every Hour
Go to the bathroom, take a lap around the office, stand up, bend at the waist, and let hang your head over toward your feet. Getting up from your work once an hour prevents you from sliding into that eye-glazing, one-hour-into-the-next time sink that leaves you wondering where the day went.
Go to the bathroom, take a lap around the office, stand up, bend at the waist, and let hang your head over toward your feet. Getting up from your work once an hour prevents you from sliding into that eye-glazing, one-hour-into-the-next time sink that leaves you wondering where the day went.
Focus on One Thing at a Time
I am the world’s worst multi-tasker. The attempt to do more than one thing at a time makes me feel frantic, scatterbrained and stressed. So I try to do only one thing at a time. When I am waiting for a page to load, I fight the urge to open another tab and look something up that has just suddenly occurred to me (“Wonder what the weather is in Austin right now?”) or fiddle with my phone or start making a grocery list. I just do that one thing. Some could argue that this makes me slower or less-efficient, but to me it’s worth it: it makes my mind feel much more quiet.
I am the world’s worst multi-tasker. The attempt to do more than one thing at a time makes me feel frantic, scatterbrained and stressed. So I try to do only one thing at a time. When I am waiting for a page to load, I fight the urge to open another tab and look something up that has just suddenly occurred to me (“Wonder what the weather is in Austin right now?”) or fiddle with my phone or start making a grocery list. I just do that one thing. Some could argue that this makes me slower or less-efficient, but to me it’s worth it: it makes my mind feel much more quiet.
Breathe
Simple but powerful. Whenever my sense of calm starts slipping away––IMs and emails are coming fast and furious, the doorbell rings, I feel myself torn in seven directions at once––I try very hard to stop myself in that moment of frenzy and take a deep breath. Then I exhale, and do it again. Just one or two rounds of this can keep me from heading into a stress tailspin and it takes less than 15 seconds.
Simple but powerful. Whenever my sense of calm starts slipping away––IMs and emails are coming fast and furious, the doorbell rings, I feel myself torn in seven directions at once––I try very hard to stop myself in that moment of frenzy and take a deep breath. Then I exhale, and do it again. Just one or two rounds of this can keep me from heading into a stress tailspin and it takes less than 15 seconds.
Minimize Distractions
I love listening to music while I work, but I found that the radio is too unpredictable––even a short driving, aggressive song can leave me feeling stressed. So I turned off the radio. I close applications I’m not using. I turn off the email notification. I only leave open the tabs on my browser that relate to what I’m doing right now.
I love listening to music while I work, but I found that the radio is too unpredictable––even a short driving, aggressive song can leave me feeling stressed. So I turned off the radio. I close applications I’m not using. I turn off the email notification. I only leave open the tabs on my browser that relate to what I’m doing right now.
Ballerina Project
The Ballerina Project was started from the concept that New York City is a magnet for creativity. it was a fully collaborative effort between the dancers, the photographer Dane Shitagi, and fashion designers – and not to forget the New York City landscape as a collaborator itself… the photographer sites the struggle of starving artists as the main inspiration for this photo project as well.
i was a ballerina for ten years, so I find these photos especially beautiful. all the photographs are taken in different locations around the city, some locations more beautiful than others, but carefully placing a dancer in each photo draws the attention away from the cityscape and focuses you on her beauty.
i love the feeling of isolation in this photo. ballet can sometimes be a very isolating profession, girls will get lost in their own heads. you’re always around other people, other dancers, but you can still feel alone. this is the same for New York City - you can see people everywhere you go, but can still feel isolated.
in this photo, i’m drawn to the movement; people walking, subways passing by, but the ballerina remains calm and elegant in the face of all the surrounding commotion.
Fashion Meets Technology
FashionWare SXSW from Syuzi Pakhchyan on Vimeo.
Syuzi of Fashioning Tech and author of Fashioning Technology will be at SXSW in Austin March 18 and 19th for the FashionWare exhibition.
Syuzi writes:
FashionWare SXSW is an exhibition of visionary work by cutting-edge fashion designers who today are shaping the future of fashion. From "smart" fabrics to electronic-embedded outfits, these fashion pioneers are turning to technology to fashion a signature style. The results are extraordinary: a climate-aware dress that changes color outdoors; a flirty blue evening gown that reacts to the body's movement; a pair of cycling shoes that illuminates at night.
FashionWare SXSW
March 18,19 noon - 9
Both A12, A13, A14
Austin Convention Center
March 18,19 noon - 9
Both A12, A13, A14
Austin Convention Center
Tuesday, March 8, 2011
Nutella Meringues
Don't you wish you had this in the office?!?!
No matter what, that thick layer of Nutella that I slather onto a piece of bread always tastes the same and always brings back that pleasant feeling of chocolate and sugar and hazelnuts and fresh bread.
And for all those that mock Nutella’s claims of being a healthy snack I’m sending a big dose of “shush” your way.
Just shush.
Nutella makes people happy. Happy is healthy.
So in honour of World Nutella Day, if you don’t mind, I’m going to curl up here in my little corner of the world with some Nutella Meringues to be followed by a piece of bread slathered in Nutella to be further followed by spoonfuls of Nutella straight from the jar.
I said shush.
Ciao!
Nutella Meringues
Yields 15 to 20 meringues (depends on how big you make them)
Yields 15 to 20 meringues (depends on how big you make them)
3 large egg whites, at room temperature
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
a pinch of cream of tartar
a pinch of salt
1/2 cup + 1 tablespoon, granulated sugar
1/4 cup Nutella
Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
Line two baking sheets with parchment paper and set aside.
Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.
In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.
Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).
Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.
Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
The meringues will keep in an airtight container for a week.
Enjoy!
Happy International Women's Day!
I'm not sure if this is totally accurate but it gives me an excuse to post this awesome picture!
Monday, March 7, 2011
Sunday, March 6, 2011
rebecca Minkoff Shoes!
Rebecca Minkoff has launched her spring line up of shoes, and I couldn't be more thrilled! I plan to pair my favorite Rebecca Minkoff M.A.B. bag with a pair of M.A.B. Cut-Out flats and switch into a pair of hot Femme-Fatale booties to go with my must-have M.A.B. clutch. Check out the amazing shoe selection below:
Friday, March 4, 2011
Leek and Goat Cheese Puff Pastry Tart
I am feeling rather lazy in the kitchen these days. The thought of a gourmet meal each night does sound dreamy…when someone else washes the dishes or does the actual cooking. A lot of planning and thought goes into fancy meals. Lately I’m just not up for it, especially because, why cook when you have millions and billions of fantastic restaurants in nyc?!?! On another note there is something rewarding when cooking, its the same feeling I have when creating anything. I did find a solution to all of this! I happened to find a great recipe that doesn't trash the kitchen and still has the gourmet kick!
Enter your friends: frozen puff pastry, cream cheese, goat cheese, and leeks.
Leek and Goat Cheese Tart
1 sheet puff pastry (I like Pepperidge Farms)
3 leeks, sliced–white and light green parts only
2 Tbsp. butter, canola, or olive oil (your choice)
1/4 tsp. sea salt
4 oz. cream cheese
4 oz. goat cheese
1/4 tsp each: dried thyme, rosemary, savory
freshly ground black pepper
3 leeks, sliced–white and light green parts only
2 Tbsp. butter, canola, or olive oil (your choice)
1/4 tsp. sea salt
4 oz. cream cheese
4 oz. goat cheese
1/4 tsp each: dried thyme, rosemary, savory
freshly ground black pepper
Preheat oven to 425 degrees. Roll out puff pastry and place on a parchment lined baking sheet. Bake pastry for 20 minutes, or until puffed and golden. Remove from oven and press down lightly on the top of the pasty with a spatula to release the air.
Meanwhile, heat a large skillet over medium-high heat and add the butter or oil to the pan. Add the leeks and sprinkle with sea salt; saute until they soften and start to take on a bit of golden color. Set aside until ready to use.
In a medium bowl, beat the cream and goat cheese, herbs and black pepper on low until well mixed. (It will be a little “crumbly” in texture, not smooth and creamy. If you’d prefer smooth and creamy, add a bit of cream or milk and beat until smooth.)
Spread, or sprinkle, the cheese mixture evenly over the baked puff pasty. Top with the sauteed leeks. Lower the oven temperature to 350 degrees and bake the tart for an additional 20 minutes, or until the cheese has melted sufficiently.
Cut into squares and serve. Serves 4-6 as a side dish.
(thanks to Cafe Johnsonia for the recipe :)
Wednesday, March 2, 2011
Tuesday, March 1, 2011
Subscribe to:
Posts (Atom)