Friday, August 26, 2016

Salt Bride

Salt Bride is a series of eight large colour prints by an Israeli artist Sigalit Landau. Photographed underwater, working in collaboration with Yotam From, the images document the transformation of a dress submerged in the salt-rich waters of the Dead Sea.

The traditional Hasidic garment shown in the photographs is a replica of the costume worn by the female character Leah in the canonical Yiddish play, The Dybbuk. Written by S. Ansky, The Dybbuk tells the story of a young bride possessed by an evil spirit and subsequently exorcised. In Landau’s Salt Bride series, Leah’s black garb is transformed underwater as salt crystals gradually adhere to the fabric. Over time, the sea’s alchemy transforms the plain garment from a symbol associated with death and madness into the wedding dress it was always intended to be. –Marlborough Contemporary

More here and here.

Monday, August 22, 2016

Gluten Free Scones

I love scones but I can't consume wheat anymore, I was looking for a gluten free recipe but I couldn't find any that I liked. I'm not going to settle for flavorless, weird texture scones just because I can't use regular flour anymore. I came up with my own recipe, full of flavor, good consistency scones.


  1. I used brown rice flour, it works the best for me. You're more than welcome to try your favorite flour, adjust the amount and let me know how it came out.
  2. My almond meal is home made, I put the almonds in a Vitamix and grind them until they become very fine. You can use a coffee grinder too.
  3. I used raisins in my recipe, you can use cranberries or any other dry fruit, nuts or seeds or a combo.
  4. I used ice-cream scooper size 24, 1 1/3 OZ

Make 9 scones

1 1/4 cups brown rice flour
1 tsp baking powder
1 tsp baking soda
1/4 cup almond meal (homemade, see notes)
1/8 tsp kosher salt
1/2 cup + 2 tbs sour cream
2 tbs honey
1 lemon grind
1/4 cup raisins or any other dry fruit, nuts or seeds

What to do:
  1. Preheat oven to 400ºF
  2. Line a baking sheet with parchment paper.
  3. Mix flour, baking powder and baking soda, almond meal and salt in a bowl.
  4. Add the sour cream, honey, lemon grind and raisins to the flour mix. Mis until all the ingredients come together. The dough is pretty wet.
  5. With an ice-cream scooper make 9 scoops on your baking sheet, make sure to leave space around each one. Flatten each scoop a little with a tablespoon.
  6. Bake the scones for 12-14 minutes or until they are golden brown.
They taste the best when they are warm after they cool down a little, but you can eat them cold too.