.. and happy holiday to me. Desmond and Iare off for a few days (we are chilling in Nature’s Valley) after shooting three weddings in a row and many many during the summer season next to other things. We are excited to edited all of them, finish up the wedding season and work on some other exciting projects as well as going to Europe to shoot there! I wrote some posts for you for the coming days, I hope you enjoy them!
pIc found here
I love Walter Werner Becker‘s Chauffage Lainier. It is simply brilliant. I would like to have one for this coming winter!
‘As the title “Chauffage Lainier” (Heating from Wool) implies, this object is a heating element, albeit an extremely unconventional one. The heating element used here is actually an electric blanket containing 20 meters of heating tube. A six-loop tube knit from cotton knitting yarn forms the covering for the heating tube extracted from the electric blanket. The blanket as such is not included, and consequently the restrictions of use imposed by the form of a blanket are removed. In return, the resulting ball of wool provides a host of possible new uses (scarf, cushion, etc.). In short, it offers up pliant heat for every wish.’
I love this song, thanks to friend Jacques for telling me about it! Listen to New Orleans R&B legend Dr. John’s.
The other day I made a yummy Crème brûlée for the first time ever and it was very successful, so let me share this easy recipe with you.
Ingredients:
400 ml cream
200 ml milk
90 g sugar
4 egg yolks
1 vanilla pod
brown cane sugar/icing sugar for sprinkling
To do:
1. Scrape the vanilla pod and mix the vanilla caviar with a little bit of sugar in a mortar (I just did it in a small bowl).
2. Add the cream, the milk, the sugar, the 4 mixed 4 egg yolks and the vanilla caviar (with the little bit of sugar) and mix it briefly with a hand blender.
3. Put the cream in the fridge over night (or for a few hours).
4. Put the cream in 6 separate dessert bowls.
5. Put the six dessert bowls in a container. Add water to the container so that the dessert bowls are half-covered in water.
6. Bake the Crème brûlée in the oven for about 45 minutes (150 degrees air circulation oven, I baked it in 180 degrees in a very old fashioned oven) until it’s not liquid anymore.
7. Let the dessert bowls cool down.
8. Put the dessert bowls in the fridge for a couple of hours.
9. Just before you serve the Crème brûlée, sprinkle it with brown cane sugar/icing sugar, put it under the grill or use a Bunsen burner (also known as torch) to get what makes a Crème brûlée a Crème brûlée .
P.S. I love the Vanilla pods! My neighbour gave me the tip to keep the rest after you scraped it and put it in your sugar bowl so you’ll have Vanilla sugar! Enjoy!
Creme Brûlée pic found here, vanilla pod pic found here.
I need this ‘Log’ by Thomas Bernstrand for my little fireplace. Practical and beautiful.
Since I’m my own boss, I’m pretty much a workaholic; I can’t get enough, I have too many ideas…. and I kind of stopped taking pictures on instagram, but I’m busy getting back into it. So here we go, a few shots.
Our new old car (been in the family since 1972).
Last moments of summer on the beach.
Road trip to Mossel Bay to shoot this cute wedding.
My cute Piccolo baking in the sun (it’s a ridiculously cute Italian Greyhound that we adore like a child :).
I hope you’re enjoying your weekend! It’s my first weekend off in months.
pic found via the amazing convoy tumblr
