“Gold-tinged rabbits, snakes and swallows surround prickly blooms – a quietly edgy motif that offsets the perky-pretty robin’s egg blue hue of this screenprinted paper. An Anthropologie exclusive collaboration between Patch NYC and Over & Over.” Available at Anthropologie.
No utensils required. Chicken nibbles: sugar, soy sauce, salt, pepper, sweet chili sauce, oil. Skewers: mushrooms, tomato, sweet chili sauce, soy sauce, salt, pepper. Baked for 30 minutes in 180°C oven. Served with boiled baby potatoes tossed with butter and fresh herbs from the garden (sage, parsley, rosemary). Simple noms.
Painted a while ago by The Koala and Simon a.k.a. Cracked Ink. Click here to visit Simon’s website. Do you see the likeness?
Made for kids as toy box, I’d love this as a bedside table or as a hay keeper for Tofu. It’s so perfectly simple that it isn’t tacky or too in your face. Designed by Matilda Lindblom and Sanna Lindström for Heirloom, the rabbit box’s sides and top are made of varnished MDF. The bottom is made of solid birch. Leather bunny ears.
Last year at the design conference Semi-Permanent, I saw Nicholas Roope speak. Nicholas is from the London advertising agency Poke. Poke resides in a building called Biscuit Building. So it’s no real surprise that they came up with this genius product called BakerTweet. I’m not a Tweeter or a Twitter follower, but BakerTweet in my area would make me rethink this. The geniuses at Poke realised that people often visited bakeries and bought things that were less than fresh. What if loyal customers could know the moment a baked product came out of the oven? That’s where BakerTweet comes in.
A breakfast we ate this one time.
Is that Tofu in Thailand? Oh no, it’s just a very old friend. Tofu sleeping by Buddha photo taken in 2007.
I’ve always loved this delightful font Rabbit Ears by David Rakowski. It’s subtle enough to use without clients cottoning on that you’ve inserted a rabbit into their design. David is a music composer and font designer. I think those two skills make for an interesting mix. The lower case letters are pretty cute and unassuming, but it’s the uppercase letters that reveal the rabbit ears. Some info I found on David: “DAVID RAKOWSKI teaches music composition and theory at Columbia University, bites his fingernails, lives in a rural setting, doesn’t have enough facial hair for a real beard, makes the world’s greatest pizza, drinks Thai chili pepper sauces by the spoonful, owns three Macintoshes and a canoe, and is one of Amtrak’s major subsidizers. His music is published by C.F. Peters Corporation, 373 Park Avenue South, New York, NY 10016. His wife is named Beth, and his cats are named Poom, Drip, and Bly. He has flown into and out of all three of New York’s major airports, but not usually simultaneously.” You may also have …
1 bacon hock, 3 tomatoes, 1 capsicum, 1 onion, 6 cloves of garlic, 2 cans of black beans, chili seasoning, tumeric, oregano, ground cumin, black pepper. Served with rice. Enough for many hungry mouths.
Now that you have just about recovered from your Christmas period over indulgence, it’s time for me to present to you a gross interesting dish hailing from Rochester, New York. There, Nick Tahou Hots is a restaurant famous for it’s extreme American cuisine. “A plate piled high with fried potatoes, baked beans, hot dogs, onions, mustard, and a chili-like meat sauce.” “A Garbage Plate is a combination of one selection of cheeseburger, hamburger, red hots, white hots,Italian sausage, chicken tender, fish (haddock), fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad. On top of that are the options of mustard and onions, ketchup, and Nick’s proprietary hot sauce, a greasy sauce with spices and ground beef. It’s served with rolls or Italian toast on the side, fresh from the bakery next door.“ With the large number of college kids in the area, this dish quickly became popular, comforting, filling and (hopefully) cheap way to fill up. Garbage plate is now found all over the Rochester area and these days you get to choose exactly what garbage gets dumped onto your plate. Garbage …
Alaskan King Crab is expensive and pretty hard to get in New Zealand but I got to try some in November last year. However, since October 2010, fishermen have been given the go ahead for an exploratory permit to catch king crab in New Zealand waters. Sadly, it seems that the market for this crab is not destined for New Zealanders. “…could be marketed as high-value products in Europe, Asia and the US, as the practice of catching them in pots allowed for live exporting. King crabs, which grow up to 1.2m long, are a valuable commodity in the Northern Hemisphere.” I’m still baffled as to why people don’t eat crab here in NZ. Perhaps a thriving crab industry in NZ will change this? I hope so. If not, let’s hope a king crab industry right here in NZ will mean reasonably priced king crab for the handful of us that like to grapple with these pincy critters. I hope it doesn’t all go to the overseas market! That would be sad indeed. Read the full article here …
This Is Rabbit is a local street artist. His intentions for artwork is like my own: to put a smile on your face. He has a doodle-a-day project going this year which can be found at his website. His subject matter includes animals, food and typography. There aren’t enough rabbits in his work though. Here are some of my favourite This is Rabbit pieces.
A 2 course vegetarian meal with superfood. Quinoa (keen-wah) is a South American seed and “The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or mother of all grains”. You eat this, you can carry llamas and build civilisations at high altitudes*. Broccoli is awesome too. I’m pretty sure that if you eat broccoli you can move small hills and clear forests with your bare hands*. Quinoa salad with balsamic mushrooms and red onion. Brocolli soup served with buttered toast (not pictured). * Disclaimer. I’ve never actually done these things, but I have a vivid imagination.
When I try a new food, especially if it’s strange or exotic or requires a special preparation, I always make a point to try it properly. As close to authentic and as unadorned as possible. That way, I know I’ve given it a good go and if I don’t like it, it’s because I don’t like it and not because I’ve given it a crap attempt. I really wanted to try steak tartare. Steak tartare is finely chopped or minced raw beef. Because it is raw beef, it needs to be in great condition and hardly any restaurant around these parts offer it. Sure, I could have chopped some beef at home, but without knowing what I was striving for and what it was supposed to look and taste like, if it failed miserably, would I really know if it was the dish or just my shoddy workmanship? Luckily, I was able to sample it in a form I considered “proper” – from the kitchen of one of the premier steak restauarants in Auckland. With white …
I adore Vietnamese cuisine. I feel like it’s the lighter, brighter of the South East Asian cuisines and as a result of this, something you can eat regularly. I’ve never been to Vietnam before, but when I visit Hanoi I’m planning on Pho (noodle soup with a rich beef broth) for breakfast and Banh Mi for lunch until I can’t eat it anymore. I look forward to eating at a snake restaurant in the village Le Mat. For a set price (never just wander in without agreeing on a price it may later be extortionate amount), you select a live snake which is expertly killed, blood and bile drained into shot glasses and the heart served still beating. Then they whip the snake away and make a 6-8 different dishes using the rest of the snake. Snake spring rolls, snake soup, crispy fried skin, grilled snake, snake meat with and lemon grass and chili, … It sounds a bit barbaric I know, but from what I’ve read, it’s a culinary experience, not a fear factor …
I can’t be bothered thinking up a post heading today. It is what it is. Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad. Herb Chicken Serves two Ingredients 2 chicken breasts, sliced into 1 inch strips 2 tablespoons of dried herbs – I used oregano 1 tablespoon oil 1 tablespoon soy sauce Generous twist of sea salt Generous crack of pepper 1 tablespoon flour 1 clove garlic, finely chopped Preparation Mix all ingredients together in a bowl. Chill for 30 minutes. Add a little oil to a hot pan, pan fry chicken until golden. Garlic potatoes Serves two Ingredients 3 medium potatoes, peeled and into cubed Salt Pepper 3 cloves garlic, chopped roughly half an onion, diced Oil for shallow frying A knob of butter for flavour Preparation Boil potatoes for about 15 minutes. Drain and set aside. Add a generous amount of oil to a hot pan. Add onion and garlic and cook until softened. Add butter and potatoes. Season with salt and pepper. Cook until golden brown. Serve with a salad.
This is Sharmi in 2007. We met her in her retirement years. Sharmi might have been old, but she liked playing on my iMac. If she were with us today, she’d probably have an iPad.
This is Tofu. This is iMac.
I’m not sure exactly why I’m drawn to this delightful drawing by Sarah McNeil. Print available for $34NZ at Foxes.co.nz Well, maybe I have a fuzzy notion why…
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