by naomi on April 30, 2013
How to Destroy Angels has a leg up on the trend. Their Apollo theater show on April 29 was a spectacle and a dream. See how they “play” their visual elements on stage by transforming surgical tubing with projectors:
by naomi on February 14, 2013
by naomi on January 31, 2013
There’s no better birthday gift than the chance to use someone else’s craft supplies. The result of my metal-stamping seminar:
Working with metal is very satisfying. But you need to invest $200 up front for stamps, blanks, ball peen hammers, and bench blocks. Until then, classes at Make can suffice.
by naomi on January 15, 2013
by naomi on December 13, 2012
-Via Order, a video firm in London that has a great eye for typography.
I am in possession of Sagan’s Pale Blue Dot and I cannot wait to dive in. He named the book after a photograph taken by the Voyager 1 in 1990. Upon learning Voyager 1 and 2 were headed towards the edge of our solar system, Sagan demanded 1 use up some of it’s valuable energy to turn around and take one last photo in the direction of Earth. He didn’t know what Voyager would capture, but indeed she did find us in the darkness. We were there. Just very small. And pale. And blue.
Sagan’s monologue about that image:
by naomi on November 27, 2012
In case you were confused about the Saturn V/Apollo construction (because honestly, who isn’t–that thing is ridiculously complicated), here’s a breakdown, courtesy of XKCD:
Want more Apollo (and Gemini, and Mercury, for that matter)–dive into Carrying the Fire, by Michael Collins. I’ve been reading it since May, and we’re finally going to the moon! It was worth the wait.
by naomi on November 18, 2012
If you want Cafeteria‘s “Crispy Pesto Polenta,” you have to cough up $10 as well as schlep over to Chelsea to wait for a skinny tattooed server to put your order in. But if you don’t mind a slightly (OK, drastically) different version, all you need is a Gristedes and and a little imagination. Their take features baked goat chesee, honey comb, and pinenut gremolata (a “chopped herb condiment typically made of garlic, parsley, and lemon zest.” HUH?). This version doesn’t have that. Hell, it doesn’t even have pinenuts (but if you can afford those pricey little suckers, go right ahead). And, no, it doesn’t come in a the world’s most adorable mini cast-iron skillet, either. But who needs bougie when all you want is a creamy, basil-ey, fried grit slice of heaven?
Pre-cooked polenta roll
Preheat oven to 325. Unwrap polenta roll, slice into 1 or 2-inch disks, and pan fry in a bit of oil, 2-4 minutes each side until golden brown (polenta is already cooked, this is just for consistency). Place drained polenta patties on a baking sheet (or tin foil, let’s be honest) and layer on a dollop of pesto, a scoop of goat cheese, a drizzle of honey and a sprinkle of nuts (in that order) and bake for 10 minutes. Remove, drizzle more honey on each stack and serve warm.
For the full experience, savor the gooey, sweet flavors while pretending hoards of young, hip, drunken scenesters are avoiding your gaze as they guiltily inhale heaping mounds of macaroni and cheese while simultaneously trying to look thin. Ah, Cafeteria bliss.
by naomi on November 16, 2012
In true brother/sister fashion.
by naomi on October 7, 2012
Winter is coming. The North wall needed a bit of a refashion. Solution?
Storage + collection display + easy to install = IKEA RIBBA PICTURE LEDGE