Sunday, January 31, 2016
Simple, healthy, organic and very tasty dinner. Green salad with carrots, cucumber and green onion. Lemon herb chicken (I got the recipe from the Israeli chef Haim Cohen but made a few changes). Black rice that is extremely good for you and sautéed peas, mushrooms and zucchinis in olive oil and some salt. • For the chicken I used chicken thighs instead of a whole chicken. I cut and peeled only one lemon instead of two. I used 1 tbs fresh thyme leaves for the first stage and 1 tsp of dried thyme leaves for the second. I also used lemon zest (from the first stage lemon) in the second stage. I used honey instead of sugar and cooked everything on the stove following the same instructions adding only 1/2 cup of water instead of 1 cup. I turned on my oven to broil and made sure the thighs are nicely browned. Enjoy.
Friday, January 29, 2016
Flower constructions are 3d collages from pressed flowers and cut out flower pictures. Each element is meticulously placed on pins which creates the depth. Some of them are like a fantasy Herbaria, filled with dried flowers or branches, with irregular shapes and sophisticated twists and some refer to planets. Beautiful work by Anne Ten Donkelaar. More here. Enjoy.
Thursday, January 28, 2016
Monday, January 25, 2016
Designers Luka Or and Keren Tomer asked third year industrial design students from the Holon Institute of Technology (HIT) to re-think the idea of a pencil, each student in his own way. • First and second photos: HIT student Evgeny Barkov took inspiration from prehistoric carving tools to create these wood and polymer color pencils for writing and carving called Gavish. Last photo: HIT student Ofra Oberman created a series of brush pencils designed for a new and more flowing sketching experience. Each brush enables a different pencil stroke. More here.
Wednesday, January 13, 2016
As promised, this is the dish I made with our organic, home grown cabbage. I followed this recipe but changed a few things. Here is what I did (I marked the changes I made in bold):
- 2 tablespoons extra-virgin olive oil
- 1 medium potato, scrubbed and cut into tiny dice
- 3-4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 shallot, minced
- One 15-ounce can garbanzo beans, rinsed very well and drained
- One cut dried Thai chile pepper (optional)
- 3 cups (8 ounces) very finely shredded green cabbage
- fine-grain sea salt
- Pour the olive oil in a skillet over medium-high heat. When hot, add the potatoes and spread them evenly in the pan. Cook the potatoes for 5-10 minutes or so, make sure you scrape and toss the potatoes during cooking so that you can get each side browned and cooked through.
- Add in the fresh thyme, onion, Thai chile pepper and the garbanzo beans and spread all around the skillet. Let cook, undisturbed for 5 minutes to brown just a bit, then scrape and toss again. Cook until the beans are nicely browned on both sides.
- Stir in the cabbage and cook for a few minutes. Sprinkle with sea salt and freshly ground black pepper. Stir and toss again. Once the cabbage has wilted down, the dish is ready.
Tuesday, January 12, 2016
New cabbage in our garden. It's truly magical to experience all these wonderful vegetable grow. They are tasty, organic, healthy and loved. I'll share what dish I made with it. • The blackberries are very sweet, no wonder the birds don't like to share with us. I check on them everyday and try to get them before they do.