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Vanilla Caramel Brownie

28 Jun 2015 03:23 am
[syndicated profile] norecipes_feed

Posted by Marc

Best Brownie Recipe

There are plenty of recipes out there claiming to be the “ultimate brownie”, but like most things in life, the qualities that make for the ultimate brownie are a matter of personal preference. I like my brownies, dense, chewy, sweet (but not heartburn inducing), and with robust chocolate flavor that packs a sensory wallop. With […]

The post Vanilla Caramel Brownie appeared first on No Recipes.

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[personal profile] miss_s_b

Dreamwidth news: 26 June 2015

26 Jun 2015 05:45 pm
denise: Image: Me, facing away from camera, on top of the Castel Sant'Angelo in Rome (Default)
[staff profile] denise posting in [site community profile] dw_news
Hello, Dreamwidth! Greetings from Portland, where Dreamwidth has assembled for this year's Open Source Bridge. (Which remains my favorite conference ever for how wonderfully welcoming and diverse it is.)

Behind the cut:

* A fond farewell
* HTTPS
* Email woes: mostly fixed
* Multiple sticky entries
* Rescreening screened comments when they're edited
* Other new features and tweaks
* Pretty pretty pictures

Friday 26 June 2015 )

*

That's it from us for another update! As always, if you're having problems with Dreamwidth, Support can help you; for notices of site problems and downtime, check the Twitter status page; if you've got an idea to make the site better, you can make a suggestion. (I'm still a lot behind on the suggestions queue, though, just as a warning.)

Comment notifications may be delayed for up to an hour or two, due to the high volume of notifications generated after an update is posted to [site community profile] dw_news. This was posted at 5:45PM PDT (see in your time zone). Please don't worry about delayed notifications until at least two hours after that.

Code push!

25 Jun 2015 09:20 pm
denise: Image: Me, facing away from camera, on top of the Castel Sant'Angelo in Rome (Default)
[staff profile] denise posting in [site community profile] dw_maintenance
We will be performing tonight's code push in a few minutes. There'll be a brief downtime, but not longer than a few minutes. (Ideally, that is.)

I'll update this entry when we're back, and people can report issues here.

EDIT: New code is live! Please report any issues here.

We're currently having an issue with the image proxy for accessing the site via HTTPS -- images are currently failing to load. We'll have that fixed as soon as we can.

Code push Thursday

25 Jun 2015 01:48 am
denise: Image: Me, facing away from camera, on top of the Castel Sant'Angelo in Rome (Default)
[staff profile] denise posting in [site community profile] dw_maintenance
We are currently planning a code push for about 18 hours from now (the night of Thursday 25 June). We'll probably begin around 9PM Pacific time, although it might be a bit later. As always, we'll update here and our Twitter offsite status when we begin.

Mongolian Beef Pasta

25 Jun 2015 04:47 am
[syndicated profile] norecipes_feed

Posted by Marc

Mongolian Beef Pasta

This Mongolian Beef Pasta, is another one of those “what if” thought experiments that turned into a delightful weeknight pasta. With marinated beef, bell peppers, scallions and plenty of garlic stir fried before being tossed with pasta and the sweet spicy sauce, this dish comes together in about the time it takes to boil the […]

The post Mongolian Beef Pasta appeared first on No Recipes.

miss_s_b: (Mood: Facepalm)
[personal profile] miss_s_b
They've apparently "proved" that tax credits are not a subsidy to employers to pay crap wages in this piece here, but I think I've spotted a tiny flawette in the entire premise of their argument. The premise of their argument is that "employers generally pay people according to the productivity of their work". Errr no. Really, really, no.

Employers pay people as little as they can get away with on the basis of how easy the person would be to replace if they walked out tomorrow, how much training and hassle it would take to get a replacement, and so on. People who get paid £100,000 a year for signing a few forms are not more productive than people who actually make things for minimum wage, that's utter bullshit. People who get paid £100,000 a year for signing a few forms are just harder to replace, because they have to have the right lines on their CV and to know which forms are worth signing and which are not etc.

Now, I'm not saying the £100,000 a year person isn't worth it to the employer. Society has decided that knowing which forms to sign is more difficult and important than actually making things, and so that person gets paid more. I accept that is the way of the world. But to pretend it's because that person is more productive?

No, absolutely not. The productive people are always, always at the bottom rung of the ladder, and the further up the ladder you go the more actually productive people it's needed to sustain the leeches - and I say this as someone who has recently joined the leech class.

Now whether tax credits are a subsidy to the employer for paying crap wages to the actually productive people, or a subsidy to a stupid economic system that doesn't value actually productive people is a different argument. But the idea that employers use productivity to decide how much they are going to pay someone is utter bollocks. Sorry, IEA.

Kimchi Risotto

21 Jun 2015 04:03 am
[syndicated profile] norecipes_feed

Posted by Marc

Kimchi Risotto Recipe

I know, risotto made with kimchi, Gruyère and sushi rice sounds like a crazy combo, but before you write me off as delusional, hear me out. This risotto has a stunning color and pleasant tang not unlike a tomato risotto, but the fermented kimchi adds dozens of layers of complexity which are all unified by […]

The post Kimchi Risotto appeared first on No Recipes.

Grateful

20 Jun 2015 03:29 am
[syndicated profile] latartinegourmande_feed

Posted by Béa

pic3

Rather than wait for the post that I end up not writing because I don’t have the time, or I am too tired (and then I’d rather draw and color with Lulu), I thought I’d write something short with only a few words filled with all of the thoughts I’ve been meaning to share.

Mainly, words to iterate how grateful I feel.

We are two days away from June 21st. The first day of summer.

Do you love it as much as I do?

It’s the time when delicate strawberries and gorgeous looking cherries make their appearance in the garden.

pic5

They are some of favorite things about summer.

This year, my elder berry tree is also blossoming for the first time.

pic12

I still cannot believe that we are so far in the year already. And that in two days, our baby son Rémy will already turn 4 months old.

I am oh so grateful!

pic2

Photo credit, Christina McPherson

The thing is that, this spring, I turned 46.

There is not a single day when I am not feeling overwhelmed with thankfulness at the fact that I was able to grow inside my belly the most exquisite brother for Lulu at 46. The most precious baby for our growing family.

Rémy is our extraordinary miracle baby son.

IMG_2124

I hope you will understand why I have not been able to find time at all to write. As it turns out, I am too tired at night to write.

Words have been piling up inside me though. I just didn’t find the right time and the best manner to express them.

But I just felt like I had to today as the day marked a point in time very special.

I finally completed the edits to my second manuscript. Which means that my second book with Roost Books is now soon to be published. It will be released next spring.

I am really looking forward to get it out for you to explore.

With recipes like these inside.

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So summer…..

Over the coming months, I hope that I will be able to find a new rhythm, between work and family.

Mostly, I want to be able to enjoy our newly formed family, our baby son–as I know he is the last one –and his big sister. Lulu is such an extraordinary sister; 6 years apart between them really serves us well.

pic6

I will be around in July, traveling in August, and resuming more work in the fall. I will start planning new workshops, which I am really excited about.

All of this, I hope to be able to share. I want to come back with new recipes, pictures, stories, and whatever comes in between.

pic10

Thanks for sticking around. I’ve missed writing. But I know it’s just a phase. Another stage of my life.
And right now, it is about enjoying this special baby moment that goes away so fast.

How much I am loving it!

pic8

I feel grateful to live this experience once again.

pic9

Before I head upstairs to bed, I will leave you here with a favorite recipe I’ve been making over and over to stay strong and healthy.

As always, I’ve been cooking a ton. Because feeding my family scrumptious foods always comes first.

I hope you enjoy the food.

I wish you all to be well.

And eat well.

A bientôt !

_D0C5733_BlackQuinoaCroquettes

_D0C5756_Romanesco

_D0C5710Quinoa

Black quinoa croquettes with sweet potato

Makes eight 3-inch croquettes

  • 2 tablespoons olive oil
  • 2 ounces (60 g) kale leaves
  • 1 garlic clove, finely minced
  • Sea salt and pepper
  • 5 1/4 ounces (150 g) grated and peeled sweet potato (or butternut squash or red kuri squash)
  • 1 1/4 cups cooked black quinoa
  • 1 ounce (30 g) grated Parmesan cheese
  • 1/4 cup (35 g) quinoa flakes
  • 1 tablespoon chopped chives
  • 2 large eggs

Steps:

  • In a frying pan, heat 1 tablespoon olive oil on medium heat. When warm, add the kale and garlic. Season with salt and pepper. Cook for 1 minute and add 2 tablespoons water (or vegetable stock). Cook for an extra 2 minutes or so, or until the kale has softened. Remove from the pan and chop finely; set aside.
  • In the same pan, add 1 more tablespoon olive oil and add the sweet potato (or squash). Season with salt and pepper and cook on low to medium heat, covered, for 5 minutes, or until soft.
  • In a large bowl, combine the quinoa, kale, sweet potato. Stir in the cheese, quinoa flakes, chives, and eggs. Place in the fridge for 30 minutes to 1 hour.
  • When ready to cook, heat oil in a pan over medium heat. When warm, form small patties and cook on each side for 3 to 4 minutes, or until lightly browned and crispy.
  • Serve with a generous salad on the side, and plain yogurt or sour cream.

[syndicated profile] strobist_feed


Several folks have asked for more specifics on the Seattle GPP Pop-Up. So here's the long version.

Gulf Photo Plus is widely regarded as one of the best photo weeks... well, anywhere. And deservedly so. Every year, people attend from dozens of countries all over the world.

The problem is that GPP is held in Dubai, which is an awful long way for most westerners to travel.

But each year Gulf Photo Plus holds a Pop-Up event somewhere other than Dubai. In 2013 they were in London, and in 2014 it was Singapore. This year, for the first time, a GPP Pop-Up is being held in the US. It's scheduled for Sept 19th and 20th in Seattle, Washington.

If there is any way you can get there, you want to be there.
__________


What to Expect

Unlike the full GPP event in Dubai, GPP Pop-Ups are self-contained within a weekend. They are designed to be accessible without burning up your vacation time. Over two days, there are four sessions, and you'll attend each one. The presenters this year are Joe McNally (location work and lighting) Zack Arias (building a photo business) Greg Heisler (understanding a creating evocative light) and yours truly (more on my session below).

This is the same group we had in London in 2013, and they will each approach the weekend from totally different directions. As for London, it was obvious by the end of the weekend that the people who came left ot only with new-found knowledge but also a serious set of recharged batteries.

Joe, literally a firehose of experience and information, teaches a lot. But generally he teaches alone rather than in combination with other instructors. Zack teaches not so often these days, more recently pouring himself into his busy, Atlanta-based photo career.

Greg, on the other hand, is much more difficult to access. Having accomplished pretty much everything that one can accomplish as a photographer, he has since transitioned into a life as a professor at Syracuse University. That's great (okay, fantastic) for Syracuse students, but a loss for the rest of us.

I have spent a lot of time with Greg over the past few years. Still, I will sit and listen to him any time I get the chance. It's hard to explain, but I have really come to believe that he thinks and works on a completely different level than most human photographers.

Even more important, he is generous and gracious with sharing what he has learned through his decades of work. (And so many of the things that for him seem somehow genetically intuitive or something. It's not even fair.)

Fortunately, he is able to distill his knowledge and articulate it in a way that is easy to understand and makes perfect sense—in retrospect. Which is all the more impressive.

Suffice to say that it can be humbling, if not downright intimidating, to share a stage with these guys. But I'll happily do so any time I have the chance. As much time as I have spent with them, one thing I have learned is that you really never know where they are gonna go with it. So I am happy to be there to learn from them.
__________


We're Headed to The Vista

If I don't know where the other guys are going with their sessions, I do know where I am going with mine. And I want to talk a little about that.

As neat as a week of days at GPP in Dubai are, the nights are for me even better. And that was especially the case for the first few years I attended because of a place called The Vista. It's a bar, and that's it pictured above.

All day we'd be teaching (and/or attending) our classes and workshops. And as the evening came and the desert air cooled we'd head up to the Vista, a rooftop bar at a nearby hotel. And we'd drink. And talk. And drink some more. And talk some more.

Often, we'd close the place. And that might mean 3am, on a day when you were due on location for the next day's shoot just a few hours later. I mean, how could you leave when people like Heisler and David Alan Harvey and David Burnett and a table full of others were sharing experiences and comparing notes with you?

If the days were about F/stops and shutter speeds and lenses and flashes and general photo talk, the nights were reserved for what was arguably much more impotant stuff. It always tended to morph into the 50,000-foot view stuff:


• Given everybody pretty much gets the F/stops, how do you possibly differentiate yourself?

• What are the things that they don't tell you about in photo books/courses that are (arguably much more) important to growing as a shooter?

How the #!&$ did you talk yourself into the Ayatollah's office in 1979 to hang out and make photos during the revolution? (That would be Burnett -- no kidding.)


In ny 35 years as a serious photographer, I hold few experiences to be more valuable than the nights spent at The Vista in deep conversation with other photographers. So for Sunday morning, that is where we are going—even if only metaphorically.

We won't have the alcohol (or whatever—I am not checking your coffee travel mug.) But we'll be at The Vista in spirit. If the rest of the weekend is spent looking in towards photography, our session will be spent looking out from photography.

Specifically, what is it about you—the "not photography" part—that you can tap to change your approach, your thought process, your opportunities, your career?

We all share a love for, and a specialty in, photography. Which is both great and a curse. In that sense we are all competing with one another, and some days the pond seems really crowded.

For most of us, that's a problem. Especially if you are a mediocre photographer. And straight up: as far as I am concerned, I am a mediocre photographer.

My pictures won't move you to tears. They surely won't cure cancer. So if I am just thinking as a photographer, I'm screwed in the long term.

Fortunately, if I am a middling photographer, there is something else that I am good at. I can step outside of a box and look at a problem from another perspective. I can connect dots. I can see the way that things work together—and more important, new ways they can work together.

You'll probably never be able to compose with a 35mm lens the way David Alan Harvey can. But you can learn to arrange things that are not necessarily visual, and turn photo-related hurdles into new opportunities.

Sure, you have expertise in photography. But that's an overcrowded boat on a choppy sea. Where are your other areas of expertise? Where could new areas be? How could you combine those knowledge centers to create new opportunities?

How much more powerful is your photography when it is only a component of another thing you are doing? Some other thing that can be far more unique to your interests or skill set?

Those points of intersection are where I live. They are far less crowded, with far more opportunity, and thay are for more uniquely suited to who I am.

Finding—and leveraging—those intersections, that's where we are going Sunday morning. And it is especially cool because we can explore that space together without fear of saturation or competition. Because everyone's collection of interests and expertises is unique.

So while I can't speak in detail for the rest of the weekend, that is where we are really going on Sunday morning. And after lunch, I'll be parking my butt in a seat (probably with a notebook) to take in whatever Heisler is serving.
__________


GPP Pop-Up 2015: Seattle

More info/tickets: GPP Pop_UP website
Twitter hashtag: #GPPSeattle

February 2013

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