ala-bas-ter:

illustriousalabaster:

Gouache / 2014

really sold on gouache

ala-bas-ter:

illustriousalabaster:

Gouache / 2014

really sold on gouache

maxsgaragepress:

NEW WORKS

PRINTING WITH POISON OAK INK

Rivkah Khanin made a pigment powder out of poison oak leaves that she cooked down, then mixed into Hanco tint - base, rolled up her linoleum block and printed it on Rives cream. Rivkah is using these prints as covers for her up coming zine “Attitude Don’t Match Yo’ Beauty”

(Source: trynsave, via trynsave)

(via fingerlickin)

luckypeach:

Today we’re running series of posts about (and/or hijacked from the book Fancy Desserts, written by) Brooks Headley. Do enjoy.

For the opening of the new Bastianich restaurant Orsone in Fruili, I had a real piece-of-shit gelato machine. As someone who puts ice cream on nearly every dish, I was crippled by this thing, which was one part stoned fat kid and two parts giant middle finger. It worked, but only when it wanted to, and then only with a massive chip on its shoulder.

My deputy Annie and I made flavored whipped creams rather than deal with that goddamn Carpigiani Quartetto machine (the name rankles my neck hairs still). It was summer, and we had amazing Italian apricots and not-so-hot Italian corn on the cob. For all the polenta consumed in Northern Italy, you would think you could find nice fresh corn. I found only weird, starchy garbage.

We placed the apricot pits on a dish towel and cracked them with a frying pan: It’s not a fast method, but it’s really fun, ominous, and gratifying. We extracted the bitter almond inside and used it to make a whipped cream. Excellent. It has a strong marzipan flavor, with a slight burn on the back end that feels illicit. We named it “pit cream” because all the official terms for what we were doing were French and boring. Hey, Annie, your pit cream doesn’t taste enough like nuts. We were working ­eighteen-hour days, and the low-­hanging-fruit comedy lobes of our brains were perpetually engorged.

The corn was inedible. It tasted like corn, but the kernels refused to break down as you chewed. So we stripped the cobs and soaked them in cream to make a corn stock. The cobs looked like chicken bones or chicken necks floating in the pot. But they infused the liquid with a beautiful corn flavor: a perfect match for blackberries.

On the second day we were open for service, an American tourist at the bar requested an Irish coffee. We had only the corn cream ready and whipped, so we went with that. The bartender didn’t return with a complaint, so I gather it worked out just fine. Not that I recommend using it in Irish coffees, or drinking Irish coffees at all. —Brooks Headley, Fancy Desserts

Corn Cream

Makes 1 1/2 cups

2 C (500 g) heavy cream
1 corn cob, stripped of kernels
1/4 C (30 g) powdered sugar
+ salt to taste

1. In a medium saucepan over low heat, warm the cream. Add the corn cob, bring to a boil, and remove from the heat. Let the milk infuse on your countertop for 1 hour.

2. Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour. Meantime, place an empty mixing bowl in the freezer until it is very cold.

3. Transfer the cold corn cream to the cold mixing bowl, add the powdered sugar and salt, and whisk until fluffy.

Pit Cream

Makes 1 1/2 cups

12 apricot pit nuts 
2 C (500 g) heavy cream
1/4 C (30 g) powdered sugar 
+ salt to taste

1. Fold the apricot pits in a sturdy kitchen towel and whack with a frying pan to break them open. Inside the pit there is a nut that looks kind of like an almond. It has a soft white flesh. Remove the flesh parts and discard the exteriors until you have 1/4 cup (50 grams). This is a labor of love. (Don’t eat these kernels, by the way. They are poisonous.)

2. In a medium saucepan over low heat, warm the cream, add the pit nuts, and bring to a boil. Remove the mixture from the heat and let the pit nuts infuse the cream on your countertop for 2 hours.

3. Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour. Meantime, place an empty mixing bowl in the freezer until it is very cold.

4. Transfer the cold pit cream to the cold mixing bowl, add the powdered sugar and salt, and whisk until fluffy.

Photos by Jason Fulford & Tamara Shopsin

eleanasound:

The Last Japanese Mermaids 

For nearly two thousand years, Japanese women living in coastal fishing villages made a remarkable livelihood hunting the ocean for oysters and abalone, a sea snail that produces pearls. They are known as Ama. The few women left still make their living by filling their lungs with air and diving for long periods of time deep into the Pacific ocean, with nothing more than a mask and flippers.

In the mid 20th century, Iwase Yoshiyuki returned to the fishing village where he grew up and photographed these women when the unusual profession was still very much alive. After graduating from law school, Yoshiyuki had been given an early Kodak camera and found himself drawn to the ancient tradition of the ama divers in his hometown. His photographs are thought to be the only comprehensive documentation of the near-extinct tradition in existence

(via sansansansan)

(Source: throwherinthewater, via killmyblues)

nancyishappy:

fantagraphics:

Continuing our beautiful collection of Ernie Bushmiller's excellent Nancy comic strips, here is the cover for volume 3, Nancy Loves Sluggo: Complete Dailies 1949-1951, created by our genius designer Jacob Covey. Over 300 pages of daily Nancy strips are collected here, showing Bushmiller completely in his element and with his signature understated humor. Nancy Loves Sluggo will be shipping out in late November and is available for pre-order now!

so late november guys!

nancyishappy:

fantagraphics:

Continuing our beautiful collection of Ernie Bushmiller's excellent Nancy comic strips, here is the cover for volume 3, Nancy Loves Sluggo: Complete Dailies 1949-1951, created by our genius designer Jacob Covey. Over 300 pages of daily Nancy strips are collected here, showing Bushmiller completely in his element and with his signature understated humor. Nancy Loves Sluggo will be shipping out in late November and is available for pre-order now!

so late november guys!

milwaukier-than-thou:

within the puddle’s surface

(via coreena)

j-groffy:

treat other ladies like leslie knope treats ann perkins 

(via gills)