Thing-a-day is a yearly creative sprint where participants commit to creating one new thing a day and post it on a collective blog. 2010 is thing-a-day's fourth edition and the first to run on Posterous. Get all the info here.
thing-a-day 2010
ppaulhus
missmoun
Christa N
kraphti-dez
Simone
Lida Garcia
laughinglark
Meguey Baker
Klaus Fruchtnis
GET OUTSIDE!
The connection between mood and nature and movement is well documented. And it's fun! Pix (first cross country skiing experience this weekend, today a crunchy hike through the snow).
This may be cheating slightly, but I'm seriously being creative ALL the time (and I'm a day late on this). Have a magazine layout. ;)
Comments [0]
I took a short movie with my digital camera this morning of Arnie leaping in the air as he waited for his breakfast. I shot it with my camera held vertically, and while I managed to rotate the clip, I can't figure out how to get it in a web-friendly-format without the whole thing getting distorted. Here is a screenshot of our bouncing boy. If anybody out there has any suggestions of how to do it (I'm on a Mac), let me know!
Jimmy and I attended an at home cooking class at our friend Laurie's house. Our Cooking instructor was Aline Steiner of "A Table Hawaii". Aline is a Excellent Chef who specializes in being your Personal Chef. She goes to your home and prepares your meals. She also does at home catered affairs and at home Cooking classes. We LoVe Aline! From a Terrific Menu, we worked with Aline, side by side, on each dish. One of them was Roasted Tomatoes A La Caprese. Here's a short version of what we did. Slice ripe tomatoes in half. Deseed tomatoes using spoon...you want to remove as much liquid from them before roasting bc liquid will ooze out during roasting. You want to be roasting and not boiling tomatoes. Roasting Good. Boiling Bad. Drizzle with olive oil. Sprinkle with powdered sugar to aid in carmelizing the tomatoes, sprinkle with a lot of salt, add Garlic slices and spices of your choice...we used Herbs of Provence. Roast in Oven at 425 degress. When they're done, let them cool a little. Plate them, add chopped Basil, and slivers of Manchego cheese or whatever cheese you prefer. We added a balsamic vinaigrette. Loved the way they tasted. EZ PZ. Yummy for your Tummy!
Comments [1]
| While trying to understand the multiple minds of the Grape Collective, the dime heard a strange noise. It kept getting closer. But Mr. Banana told him not to worry as it was just Mrs. Tiny Pineapple and her slicelings on their afternoon stroll. |
Comments [0]