Friday, February 25, 2011
Alice Returns - Teaser
Thursday, February 24, 2011
Michael Wolf - Architecture of Density
Taken from the Press Release on this series from Michael Wolf's site:
"One of the most densely populated metropolitan areas in the world, Hong Kong
has an overall density of nearly 6,700 people per square kilometer. The majority of its citizens live in flats in high-rise buildings. In Architecture of Density, Wolf investigates these vibrant city blocks, finding a mesmerizing abstraction in the buildings' facades.
Some of the structures in the series are photographed without reference to the context of sky or ground, and many buildings are seen in a state of repair or construction: their walls covered with a grid of scaffolding or the soft colored curtains that protect the streets below from falling debris. From a distance, such elements become a part of the photograph's intricate design.
Upon closer inspection of each photograph, the anonymous public face of the city is full of rewarding detail- suddenly public space is private space, and large swatches of color give way to smaller pieces of people's lives. The trappings of the people are still visible here: their days inform the detail of these buildings. Bits of laundry and hanging plants pepper the tiny rectangles of windows- the only irregularities in this orderly design."
Thursday, February 17, 2011
Broccoli Cheese Casserole
Ingredients
- 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
- Salt for blanching water
- 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
- 1/3 cup all purpose flour
- 5 eggs, beaten
- 1/2 cup cream
- 1 cup whole milk
- 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
- 1/2 teaspoon salt
- 2 teaspoons Dijon mustard
- 8 ounces cheddar cheese, grated
Method
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.
*****
I did a few things differently, mostly because I'm poor and can't afford to spend a lot of money on specific ingredients for one freakin' dish.
I used 1 1/2 cups milk instead of the 1/2 cup heavy cream. I'm sure it would have made it creamier, but oh well.
Though it may have been cheaper to get fresh broccoli, (I didn't bother looking,) I went with 8 cups of frozen broccoli for the convenience factor.
Added more bacon. Also added crushed crackers on the top.