Shared posts

04 Dec 17:07

Tomasz Majewski – Death and Glory

by Vanessa Ruiz

Tomasz Majewski Death and Glory (1)

Tomasz Majewski Death and Glory (2)

Tomasz Majewski Death and Glory (3)

Tomasz Majewski Death and Glory (4)

Tomasz Majewski Death and Glory (5)

Tomasz Majewski Death and Glory (6)

The vanitas-like nature and pencil execution of these skulls is beautiful. Created by Warsaw based graphic designer + illustrator Tomasz Majewski.

 

 

03 Dec 18:26

Somebody Take This Squirrel to Taco Bell

by pyrit

Looksh like Tippy the Fainting Squirrel picked shta wrong week shta quit shta ferment’d berriesh cocktailsh! (honk-shu, honk-shu) Jush one more leetle… (honk-shu, honk-shu)

Via YouTube


Filed under: Uncategorized Tagged: Cute or Sad?, Squirrels
03 Dec 19:00

WAG BRIGADE: On Duty At SFO!

by Brinke

Airports are giant stress-centers this month. He’s traveling here, she’s traveling there, and they gottabethererightnow. Cue the Wag Brigade, please.

SFO1
As part of the San Francisco SPCA’s Animal Assisted Therapy Program (AAT), Wag Brigade volunteers will be regularly visiting SFO terminals with their certified therapy dogs.

SFO2
The dogs will wear personalized vests that read “Pet Me!” and ID them as Wag Brigade volunteers. The goal is to provide stress relief and make travel more enjoyable for SFO passengers.

SFO3


Filed under: Uncategorized Tagged: puppeh
28 Nov 09:00

Thanksgiving

by Grumpy, M.D.
This is the Gray Wolf


"You want a piece of me?"

One of evolution's most successful designs, to this day it's a feared predator across the planet. Its range covers most of the northern hemisphere. One subspecies, the Yukon Wolf, is the largest living wild canid today. They're ferocious hunters.

What makes Gray Wolves so incredibly successful is their social nature. Their intelligence makes them clever, capable of adapting to new situations and prey. They hunt in packs, which allows them to bring down animals much larger than they individually are. Bison. Moose. Musk Ox. They have an impressive array of teeth and powerful jaw muscles that can crack large bones.


"We have sharp teeth for a reason, Phil. Let's use them."

And, somewhere around 30,000 years ago, this social tendency led to them becoming oddly intertwined with a primate species that was gradually spreading across the planet. A branch off the Gray Wolves became hunting partners, guards, and companions. Each species learning from the other in a remarkably successful relationship that continues to this day.

Still vicious. Still wild. Still... Oh, who am I kidding.

This is the modern wolf. From dangerous hunter to pillow for video-game-playing ape.


Her hunting ancestors must be horrified.

Life with dogs. It just doesn't get any better.

26 Nov 19:34

Koolickles. Pickles Soaked in Kool-Aid. They're the New Kale

The combination of Kool-Aid and pickles, cleverly named Koolickles, is quite possibly the creation of the world’s most ingenious stoner or a convenience store clerk with much too much time on his hands. I probably just described the exact same person, but either way, there is no denying that Koolickles are becoming a snacking phenomenon.

But do Koolickles live up to the hype?

Click here to read my review.

24 Nov 23:41

Photo



25 Nov 22:51

Our new skill: putting up wallpaper

by noreply@blogger.com (Jessica Jones)
Alisa.wray

gorgeous!!!


I heard through the grapevine that the previous owners of our 1899 house spent ages removing wallpaper (though they didn't get as far as this bathroom, it looks like). So what do I go and do? Put up more wallpaper. I can't help it. The house wants what it wants.

When Wallpaper Direct offered to send a few complimentary rolls of the design of my choice, I jumped at the chance. They have tons of beautiful options, so choosing was painful. Finally I picked Sophie Conran's Balustrade Claret. You guys know I love orange, but I can't put much of it with the dark woodwork or it looks like a 70s Halloween party. Yet I need bright colors in here to make me happy on gloomy days when the house is dark. So. Fuschia it is.


We've never put up wallpaper before, but we learned how by watching this terrific video by Chris Boylan. He makes it look so easy, doesn't he? Our paper is the modern "paste the wall" type, which means, you guessed it, you roll the paste onto the wall like you would paint, instead of applying the paste to the paper (or wetting the paper, like some pre-pasted types require.)

Now, I'm pretty sure that whoever lives here after us is not going to want fuschia wallpaper in their dining room unless they are crazy like we are. So to be helpful and kind to the future people, we primed the wall first with Shieldz Universal Wallcovering Primer. The can says it "assures easy removal," so we figured it couldn't hurt. The primer requires at least two hours of drying time before pasting paper on top, so we did this Friday night.


Saturday morning we cut the wallpaper into pieces for the wall (see the video for the how-to), and I mixed up a batch of Zinsser SureGrip All Purpose Adhesive. It's powder you add to water and stir to make glue. But somehow I overlooked the word "slowly" in the instructions, and in my great enthusiasm, I dumped the whole container of powder into my pail of water all at once. Instantly two huge SureGrip dumplings formed. Despite whisking and mashing until our arms almost fell off, the starchy blobs refused to dissolve. It seemed easier just to start over, so we bought another carton at Ace Hardware. Since I can't be trusted to add powder correctly, Alex mixed it up while I made lunch.

Then with full bellies and a lump-free pan of glue, we started on the wall. The beautiful thing we discovered is that the paste is quite forgiving. You can slide the paper around a little bit or peel it off and reposition it, so we ended up enormously pleased with how the seams matched up. Our wall is bowed and has some unevenness, but that didn't seem to make matching the seams any harder. Though it did take a few hours longer than we'd guessed. Friends told us that wallpapering would test our marriage, but we managed to finish up still liking each other. I would absolutely do it again.


I'm not good at indoor photography in dim rooms, but here it is! Ignore the $4 Goodwill lamp and the brassy chandelier we dislike and our IKEA furniture that we dream of replacing, and then mentally add some simple art in white frames to that wall, okay?


The sand-textured swirlies are outlined in metallic silver, so the sheen is really pretty. The color looks richer and less neon in person than in these photos, which don't do it justice, but you can kind of get the idea. A huge thank you to Wallpaper Direct! Next project for the room: curtains.
25 Nov 18:10

Lord Of The Rings Quiet Book

by julieb
The Quiet Book And
The Ring

Finally finished the pattern for this book.
10 pages of pure LOTR felt wonder.

Here we go....


Cover Page



Page 2


Open the doors to see what's inside.



Page 3


Every quiet book NEEDS finger puppets right???



All 9 members of the fellowship.


Page 4


I'm quite proud of how Gollum turned out.
He's real creepy!



Find his ring hiding in the river.


Page 5



Page 6



I attached a piece of elastic to Gandolf
and the page so he can sling shot across it to get away.


Page 7


Navigate Sam and Frodo through trecherous Mordor



Page 8


One of my favorite pages.
I just LOVE this volcano!


Page 9



Page 10


Quiet book pattern available HERE!

17 Nov 07:47

Persimmon Prosciutto and Brie Grilled Cheese

by joythebaker

Persimmon Prosciutto and Brie Grilled Cheese

Can I melt that?

If the answer is yes, I’m most likely going to make a grilled cheese sandwich.

I was named Most Likely To Make The Best Grilled Cheese Sandwich On Earth in high school… because that category existed (in my dreams).

Persimmon Prosciutto and Brie Grilled Cheese

I’ve been building up to this moment.  I’ve been waiting for the stars to align, the persimmons to ripen, and the Brie to appear in the refrigerator.  This is that moment realized.

This sandwich makes me feel rich.  Like, cash-money rich.  (I’m not.)  (It’s cool.)

lots of grilled cheese!

In other grilled cheese related news:

Spinach and Artichoke Grilled Cheese Sandwich

Pepper Jack Grilled Cheese

Cranberry Brie Grilled Cheese

Lasagna Grilled Cheese

M83A5693

Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.

This almost feels too good to be true.  We’re hitting every flavor range.  Sweet persimmon.  Salty prosciutto.  Tangy mustard.  Spicy mustard.  Creamy Brie.  Crisp and crunchy whole grain bread .

Yea, it’s serious.

We might have stumbled upon the most perfect sandwich situation.

M83A5698

Everything is stacked and layered.  Mustard atop the whole grain bread, then prosciutto, sliced persimmon, and fresh arugula.

M83A5705

Brie cheese is generously spread on the remaining two bread slices Rind and all.  Don’t be scared.

M83A5716

A good, old-fashioned sandwich smash.

By now our butter is melting in a skillet… and now would be a good time to pour the wine too.

M83A5724

Sandwiches are  grilled on both sides.  I go a little overboard with my toasting.  Maybe I like things a little burnt.

M83A5739

Sweet and salty.  Totally seasonal.  Crisp and creamy.  I mean… this sandwich has it all.

I used Fuyu persimmons.  They’re the firmer of the two and I think they’re the most delicious.  When ripe, they’ll be slightly soft and easily sliced.  Pile up that bread!  Fuyu persimmons won’t last long in the markets.  We’ve got to get at this while we can!

Oh!  Speaking of persimmons, this Pear and Persimmon Caprese Toast  I made last year is a total win!

Persimmon Prosciutto and  Brie Grilled Cheese

makes 2 sandwiches

Print this Recipe!

4 slices whole wheat seeded bread

2 tablespoons whole grain mustard

4 slices prosciutto

1 Fuyu persimmon, thinly sliced

2 small  handfuls fresh arugula

2 to 4 ounces  Brie cheese, depending on how much cheese you like

1 tablespoon butter for grilling

Spread mustard on four slices of bread.  Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices.  Spread Brie cheese onto the other two (mustard-covered) bread pieces.  Sandwich the two parts together.

Heat butter in a medium skillet over medium heat.  Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown.  Flip sandwiches and cook until golden.

Remove from the skillet.  Slice in half and serve immediately.  

13 Nov 15:02

Kristy Patterson-D’anna Inspired by Illness

by Vanessa Ruiz

Kristy Patterson Beneath the Surface

Kristy Patterson Evolution of Poppies

Kristy Patterson Lost Soul

Kristy Patterson In The Mirror

Kristy Patterson Inner Peace

Graphic designer and artist Kristy Patterson-D’anna has trained under Motley Crue’s Nikki Sixx and St. John Knit’s Kelly Gray creating designs for their rockstar clothing line Royal Underground. Kristy is very heavily influenced by anatomy, dividing her time between doctor visits from various illnesses, medical research, and creating artwork stemming from her interpretation/experience of the two.

Her prints are available for purchase at Society6!

 

 

11 Nov 21:00

Thee Geeky Paper Quilled Sculptures Are Amazing

by Amy Ratcliffe

quilling fett

Quilling is an art form that uses strips of paper that are coiled or rolled in various shapes to make a design. It probably takes an insane amount of patience to get it just right, and artist Alia Syed clearly has it. She’s used her skills to create some fantastically geeky paper quilled sculptures. The Boba Fett art pictured above happens to be my favorite but her paper creations also include Darth Vader, Iron Man, Batman, Master Chief, a Decepticon and more.

Check out more examples of her paper art after the break.

quilling batman

quilling halo

quilling iron man

quilling transformers

quilling vader

(Lustik via Neatorama)


    






06 Nov 23:00

Rebels Can Perfect Their Aim By Using These Target Posters

by Amy Ratcliffe

star wars shooting argets 1

We know Stormtroopers have terrible aim, but Rebels avoid that problem by practicing on these target prints. The designs by Sneaky Studios feature Darth Vader, a Stormtrooper holding Leia hostage, Boba Fett, and a rancor. Other than clearly marked target areas, the posters also have nice details that make them look official. You can spot the Rebel Alliance symbol on each target as well as details on each enemy. The rancor’s poster has good advice: “split second shoot or don’t shoot scenario.”

I want all of these for my knife board.

Check out Boba Fett and a rancor target posters after the break.

star wars shooting targets 2

star wars shooting targets 3

Product Page ($31.89 via IT)


    






29 Oct 06:44

McKayla not impressed 2004

by coach Rick

Watching old videos & Charlotte caught me doing the not impressed face… Again https://t.co/16e20aQ7i2

— McKayla Maroney (@McKaylaMaroney) October 27, 2013

(via Mashable)

21 Oct 16:00

Superhero in Training: Geek Workout Gear

by Lindz

When I was in school, I was pretty much convinced that I didn’t have an athletic bone in my body. I preferred the comfort of art club, marching band, and my video games over team sports. However, all that changed when I discovered weightlifting earlier this year.

I’ve finally found something that I not only love and makes me stronger, but that also makes me feel like a superhero in training. However, when it come to geek clothes to workout in, I’m sorely lacking.

Inspired by this Instagram photo from Her Universe where she’s rocking a Wonder Woman shirt, I was curious to see what options are out there for active geeks.

2408blk-w484h484z1-31824-training-to-be-batman il_570xN.453260650_8za92408blk-w484h484z1-31907-beast-mode-x-men

Activate Apparel

Activate Apparel creates tanks and tees with some great geeky slogans. All the options come in women’s sizes and in a variety of colors. Even better, most of them are on sale currently!

2408blk-w484h484z1-31824-training-to-be-batman

Training To Be Batman

2329atb-w484h484z1-31902-run-like-the-doctor-just-told-you-to

Run Like The Doctor Just Told You To

2329ind-w484h484z1-31845-train-like-youve-been-picked-for-the-triwizard-tournament

Triwizard Tournament

2329blk-w484h484z1-31851-workin-my-puff-into-tuff

Workin’ My Puff Into Tuff

2408atg-w484h484z1-31866-training-to-be-an-agent-of-shield

Agent of Shield

2408blk-w484h484z1-31907-beast-mode-x-men

Beast Mode (X-Men)

This Princess Runs

If running is more your speed, then take a look at This Princess Runs.

il_570xN.446008944_28kn

Wonder Woman Inspired Running Costume

il_570xN.471247690_16t2

Captain America Women’s Running Shirt

il_570xN.453260650_8za9

Wonder Woman Sports Bra

il_570xN.360336934_rvap

Batgirl Inspired Running Shirt

Under Armor

These were brought to my attention on our Facebook page, so I just had to include them! Under Armor offers some great geeky alternatives to help you stay dry during your workouts.

V5-1250469-090_HTF

Ombre Womnder Woman Semi-Fitted T-shirt

V5-1250464-001_HTF

Supergirl Fitted T-Shirt

V5-1250465-428_HTF

Batgirl Fitted T-shirt

Which is your favorite choice? Personally, I think I may pick up that Batman tank, because honestly, who doesn’t want to be Batman? Although, the Beast Mode tank makes me giggle to no end!

If you know of other companies that make geeky options for workout clothes, send them our way!

(All images obtained from their respective websites)

(Disclaimer: Set to Stunning is not responsible for the quality of merchandise or your satisfaction. We have no affiliation or connection to Activate Apparel, or This Princess Runs, and are not compensated for our recommendations or reviews.)


18 Oct 18:00

Calvin And Hobbes Creator Says There Won’t Be A Film Adaption Anytime Soon In Rare Interview

by Amy Ratcliffe

calvin and hobbes

Bill Watterson doesn’t give many interviews; however, Mental Floss managed to snag one with the creator of Calvin And Hobbes for their December issue. They’ve posted some of the interview online and have addressed one of the obvious questions: will Calvin and Hobbes ever be animated?

The familiar characters seem perfect for an on-screen adaptation and some have taken it upon themselves to animate them. But, Watterson points out that film is a different game. When Mental Floss specifically pointed out the competency of Pixar, Watterson replied:

The visual sophistication of Pixar blows me away, but I have zero interest in animating Calvin and Hobbes. If you’ve ever compared a film to a novel it’s based on, you know the novel gets bludgeoned. It’s inevitable, because different media have different strengths and needs, and when you make a movie, the movie’s needs get served. As a comic strip, Calvin and Hobbes works exactly the way I intended it to. There’s no upside for me in adapting it.

Selfishly, I’m bummed because I’d love to see the comic strip introduced to a new generation in that medium. They’ll probably find it in print anyway, but I think a movie would be a more direct route. You’ve got to respect Watterson’s wishes though, and I do admire him for sticking to his guns.

Be sure to go to Mental Floss to read more of the long interview excerpt.


    






11 Oct 21:18

traveler BTS

by zev hoover

here is a quick behind the scenes on my latest picture ‘traveler’. just a simple littlefolk, but here is a bit of what went into making it.

here is the picture I started with:

ITT_7506

I then took a bunch of extension pictures of the surrounding area:

Screen Shot 2013-10-11 at 4.56.22 PM

merged them all together:

Screen Shot 2013-10-11 at 4.39.45 PM

then I cropped and fuzzed the edges of all the pictures, and here is the background done!:

Screen Shot 2013-10-11 at 4.43.12 PM

now here is the picture of aliza I used:

Screen Shot 2013-10-11 at 5.01.31 PM

I cut out the background, and placed her into the composition, here is a close-up of with and without shadows:

Screen Shot 2013-10-11 at 4.45.12 PM

then I added the color correction:

Screen Shot 2013-10-11 at 4.51.57 PM

and thats it! the final picture (bigger on flickr):

Screen Shot 2013-10-11 at 5.13.38 PM

as I sad above, just a simple shot, but think it came out pretty well mainly owing the the incredible light and colors this time of year.

a lot more to come, but probably not very soon as what aliza and I are working on at the moment is by far our most ambitious and exciting project to date.  stay tuned!

zev


01 Oct 14:51

Nibble Cake Pan

by HolyCool

Nibble Cake PanNibble Cake PanNibble Cake Pan
Baked a cake that you want to taste without ruining the shape of it? The Nibble Cake Pan makes this possible by having a small cake holder for baking a sample of your cake. As soon as your yummy creation is done, pick out the small cake and give it a taste without ruining your actual cake. Simply brilliant! Made of carbon steel with silicone coating + Silicone mold for the small cake. $21.99

Buy it here

The post Nibble Cake Pan appeared first on HolyCool.net.

05 Oct 14:00

This Is The Best Picture Of Sir Ian McKellen And Sir Patrick Stewart Ever

by Geek Girl Diva

mckellen+stewart

This may be the most amazing picture of Sir Ian McKellen and Sir Patrick Stewart the world has ever seen.

We know the pair has been spending time in NYC rehearsing @TwoPlaysInRep
with Harold Pinter’s No Man’s Land and Samuel Beckett’s Waiting for Godot. During that time, they’ve been taking pictures of their New York adventures.

Then Sir Ian McKellen tweeted this picture.

Coney souvenir! #gogodididonyc @TwoPlaysInRep pic.twitter.com/1i6hjDzJbC

— Ian McKellen (@IanMcKellen) October 2, 2013

Homies forever, indeed.

I love these two. So, so much.

(via The Mary Sue)


    






01 Jul 18:36

A Brain is for Eating

by Jennifer von Glahn
Alisa.wray

omg sierra. awesome!

A Brain is for Eating by Dan and Amelia Jacobs

A Brain is for Eating by Dan and Amelia Jacobs

I think I’ve stressed before on here that I am terrified of zombies; I couldn’t pass this little beauty up when I found it. Originally a Kickstarter campaign written by Dan and Amelia Jacobs, the lovely book has all the organs we know and love and it even rhymes:

Though brains is our diet
Let’s waste not a sliver
Enjoy heart, spleen and lungs
Both kidneys and liver

I just love the delightful illustrations by Scott Brundage. Colorful and lighthearted, the children’s little gory faces are still adorable. The book can be pre-ordered at abrainisforeating.com!

 

13 Sep 14:07

Vodka With a Backbone

by Vanessa Ruiz

Johannes Schulz Spine Vodka (1)

Johannes Schulz Spine Vodka (4)

Johannes Schulz Spine Vodka (2)

Johannes Schulz Spine Vodka (3)

Johannes Schulz Spine Vodka (5)

Hamburg-based designer Johannes Schulz wanted to create a strong and trustworthy vodka with backbone—literally with backbone. The wide shouldered vodka bottle stands with a full spine and rib cage suspended in the clear glass bottle, a sign that the vodka has nothing to hide. Of course this is only a concept for now. Johannes designed it after graduating from an international communication design school in Hamburg.  His vision, “a real drink for real men.”

View more of Johannes’ design work at johannes-schulz.com.

 

[spotted by Liz]

 

 

13 Sep 15:58

WE NEED A DOCTOR.

by Dr. Zombie
3x13_JD_Casey_toilet.jpg

NO TIME FOR ANYTHING. 

 
Emergency departments come in many different shapes and sizes. Small, large, quiet, busy, country, urban, blah blah blah. Some departments operate on a one big room type of strategy, where all patients are placed into the same unit, regardless of complaint. Emergency departments can also be broken up into different areas to better streamline patient care, such as directing patients with minor ailments to a fast track department, moderate complaints to an urgent care unit, and the sickest to the main department ("the Main"). 

I work in the latter. Sometimes its great, such as when you're working a fast track day after a few days in the Main - you know that although you will see many more patients, the acuity will be low, nobody will die, and the worst part of your day will be saying "no" to the guy that comes in telling you that he lost his Percocet and he only had his 90 pill prescription filled yesterday.  Another nice aspect of having the department split up into different units is that we have a large number of attending physicians that are on, at any given time. Two people will man the main, and there will be one doctor in urgent and one in the fast track unit. Four doctors - and we can all help each other out if the need arises. 

Or so I thought.  

The other day, I had a little emergency of my own. I came into the Main for a morning shift. After seeing a few patients, and drinking a couple of coffees, I had... well, I had to leave the department for a few minutes. If I was Al Bundy, I would have folded up a newspaper under my arm and announced to the room that I'd be gone for awhile.  

Anyway, I'm about a minute into my leisurely escapade, when an announcement blares over the PA system:

"We need a doctor in room 8. Can we please get a doctor in room 8!"

Knowing that my partner was also working in the department, another physician was in urgent care, and a third was in fast track, I thought that one of them would get to the room first. That annoucement is never made unless a doctor isn't immediately available. Nonetheless, I began the process of getting out of the bathroom - just in case. It was a good thing that I did, because the next thing that I heard was.

"Doctor in room 8, stat!"  

Shit. 

It took me all of twenty seconds to wash my hands, and dry them on my scrubs as I trotted to the department. Sure enough, I was the first doctor in the room. A young man had been brought in by paramedics as an overdose, and the nurses had already had him lined and were hooking him up to the monitor. This was the report:

"Yeah, we got a call from somebody that said that this guy was on the ground and wasn't responding. Nobody was there when we got there, so we had to kick the door in. He was surrounded by liquor bottles but we didn't find any drug paraphernalia. We gave him some naloxone and he woke up a little, but that's all we got."

Okie dokie. I start calling out orders while I examine the patient... he's drowsy and confused but attempting to follow commands. The nurses have more naloxone at the bedside, so he is given a small dose and doesn't improve at all. He's denying any drug use, and appears very uncomfortable and quite diaphoretic. When the blood pressure cuff read 230/120 mmHg, I know that this man may be a little sicker than just a simple overdose. He is rushed to CT, where he is unfortunately found to have a brain bleed. He begins decompensating, requires intubation, multiple infusions, neurosurgery consultation, and a trip to the Intensive Care Unit. 

I get back to my seat, feeling down for his family, and feeling as though I've lost my opportunity for a bowel movement. That puppy isn't coming back until I start to drive home and I'm stuck in traffic. I can picture myself now, sweating while I pull into the driveway and running into my home, ignoring the dog and making a beeline to the bathroom.  Great. 

The other doctor that I am working with is sitting at his computer, beside mine, charting on his own patients. After a minute, he looks over at me and we have this brief conversation: 

Other doctor (OD): What happened in 8?
Dr. Z: Oh. Young alcoholic came in obtunded, ended up having a brain bleed. Pretty shitty. 
OD: Yeah, that sucks. I'm really sorry that I wasn't able to get into the room before you, but I was in the middle of an LP
Dr. Z: Oh, no worries. I was in the middle of a BM. Yours was probably more important. But less satisfying. 

We laughed, and then we realized we still had more than 8 hours to go in our shift, and the laughter died. Like I do, inside, every day. 

13 Sep 10:01

When I break out of my surgical gown at the end of a case

12 Sep 21:43

Asiago Sandwich Focaccia

by Kate @ Our Best Bites

Cheesy Asiago Focaccia from Our Best BitesYou guys…fall is coming! Some of you might already be experiencing fall-ish weather, but it’s still, like, 104 degrees in the afternoon, so I’m just cranking up the air conditioner and burning fall candles and pretending. Living in a state of denial. It’s pretty much essential to my mental and emotional well-being.

One of my favorite things to do when the weather is not like the fiery breath of Mount Doom is bake bread. Rolls and French bread and breadsticks and whole wheat bread and Hunger Games rolls, but since the second half of last year just kind of fell into a black hole for me, I’ve got a lot of making up to do and one of my goals this year is to experiment with lots of different kinds of bread baking.

I’ve mentioned before that in college, I worked at a sandwich shop/bakery called Kneaders for a couple of years. Working there was, well, food service, which is always a delight. But the actual food itself was amazing. I think the last time I was in Utah, I ate there at least 3 times.

One of the things it’s known for is its cheesy focaccia bread that is a popular choice for their sandwiches. I couldn’t totally replicate it at home, but this is definitely a contender when the real deal is on the other side of the country.

If yeast breads give you anxiety (or if it’s been awhile since you’ve used yeast), check out our tips on how to work with yeast before you get started.

You’re going to need active dry yeast (I use bread machine yeast), warm water (my rule of thumb is a temperature that would be comfortable for a hot shower but not so hot that you would be uncomfortable washing your hair or face in), sugar, all-purpose white flour, salted butter, kosher salt, extra-virgin olive oil, and shredded Asiago cheese (or you could use one of those 3-cheese Italian blends that has Asiago, Romano, & Parmesan).

asiago focaccia from our best bites

 

Add 1 tablespoon of sugar

asiago focaccia from Our Best Bites

and 2 tablespoons of yeast to 2 cups of warm water.

asiago focaccia from Our Best Bites

Stir to combine.

asiago focaccia from Our Best Bites

Allow to stand for 10 minutes or until light and frothy.

asiago focaccia from Our Best Bites

Place 4 cups of the flour in the bowl of a stand mixer and whisk in the 2 teaspoons of salt. Mix in the melted butter. Add the yeast mixture

asiago focaccia from Our Best Bites

and mix until a sticky dough forms. Add the remaining flour, 1/2 cup at a time, until a smooth dough forms that pulls away from the sides of the bowl and forms a ball in the center. Knead on low speed for 5 minutes.

asiago focaccia from Our Best Bites

When done kneading, cover with a clean towel and allow to rise for 1 hour.

asiago focaccia from Our Best Bites

After one hour, lightly spray an 18×12″ pan with non-stick cooking spray. Punch down the dough

asiago focaccia from Our Best Bites

asiagofocaccia10

and press it into the pan (you can use a rolling pin to help make things smooth; start pressing in the middle and work your way out to the edges).

asiago focaccia from Our Best Bites

 

Cover and allow to rise for 45 minutes.

While the dough is rising, heat the oven to 375. When the dough is done rising, g

asiago focaccia from Our Best Bites

ently brush the surface of the dough with olive oil. Using your fingers, gently press the dough to form dimples. Sprinkle with asiago cheese

asiago focaccia from Our Best Bites

and bake for 25-30 minutes or until golden brown on top. If the cheese appears to be browning too fast, lightly lay a piece of aluminum foil over the bread while it’s baking.

To make into sandwich bread, cut the bread into 6″ squares. Slice each square in half lengthwise and lay the top layer cheese-side down. Place the sandwich fillings on the bottom half and then top with the cheesey top layer. Slice the sandwich in half at an angle, forming 2 triangular sandwiches.

If you just want to eat it (I totally get that), rip off pieces and dip in extra-virgin olive oil sprinkled with balsamic vinegar.

asiago focaccia from Our Best Bites

Makes 6 sandwich squares. Or a pan full of bread for eating (which would probably serve 12 people, unless one of them is pregnant or has a really awesome case of PMS.)

asiago focaccia from Our Best Bites

    Print This!    

Asiago Sandwich Focaccia
Recipe by Our Best Bites

Ingredients:

2 tablespoons active dry yeast (I use bread machine yeast)
2 cups warm water (about 105-115 F)
1 tablespoon white sugar
5-6 cups all-purpose flour
1/4 cup butter (1/2 stick), melted
2 teaspoons kosher salt
2-3 tablespoons extra-virgin olive oil
1 cup shredded Asiago cheese

Instructions:

In a large measuring cup or a small mixing bowl, combine the warm water, sugar, and yeast. Allow to stand for 10 minutes or until light and frothy.

Place 4 cups of the flour in the bowl of a stand mixer and whisk in the 2 teaspoons of salt. Mix in the melted butter. Add the yeast mixture and mix until a sticky dough forms. Add the remaining flour, 1/2 cup at a time, until a smooth dough forms that pulls away from the sides of the bowl and forms a ball in the center. Knead on low speed for 5 minutes.

When done kneading, cover with a clean towel and allow to rise for 1 hour. After one hour, lightly spray an 18×12″ pan with non-stick cooking spray. Punch down the dough and press it into the pan (you can use a rolling pin to help make things smooth; start pressing in the middle and work your way out to the edges). Cover and allow to rise for 45 minutes.

While the dough is rising, heat the oven to 375. When the dough is done rising, gently brush the surface of the dough with olive oil. Using your fingers, gently press the dough to form dimples. Sprinkle with asiago cheese and bake for 25-30 minutes or until golden brown on top. If the cheese appears to be browning too fast, lightly lay a piece of aluminum foil over the bread while it’s baking.

To make into sandwich bread, cut the bread into 6″ squares. Slice each square in half lengthwise and lay the top layer cheese-side down. Place the sandwich fillings on the bottom half and then top with the cheesey top layer. Slice the sandwich in half at an angle, forming 2 triangular sandwiches.

If you just want to eat it (I totally get that), rip off pieces and dip in extra-virgin olive oil sprinkled with balsamic vinegar.

Makes 6 sandwich squares. Or a pan full of bread for eating.

 

P.S. If you haven’t already, check out the $100 Kroger Gift Card Giveaway!

The post Asiago Sandwich Focaccia appeared first on Our Best Bites.

11 Sep 14:59

Pumpkin Spice Doughnut Muffins

by Tracy

I don’t care that it was 92 degrees outside yesterday, nor that the heat wave continues today – my oven has continued to operate in full force, and it’s been baking up all things pumpkin. Fortunately, after today the weather should resume with much cooler temperatures – which is fine by me!

While I was planning what to bake first, I thought about making pumpkin spice doughnuts with my doughnut pan – but since I sort of already did that (and they were pretty delicious), I thought back to those infamous doughnut muffins from a few years back, and decided to spruce them up with some pumpkin spice goodness.

Plus, since these are made in a regular muffin pan, you don’t need a special pan for making doughnuts – although you could certainly bake these in one if you wanted! I plan to experiment with a mini-muffin pan next time myself to make some “doughnut holes” for snacking. Enjoy!


...Read the rest of Pumpkin Spice Doughnut Muffins on Sugarcrafter.net


© Sugarcrafter, 2009-2013. | Permalink | 10 comments | Post tags: doughnut, muffins, pumpkin

10 Sep 10:01

When we try to visit with friends after 8 pm during rotations.

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09 Sep 06:43

Brown Butter Baked Doughnuts

by joythebaker

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I’m really just thinking about the future.

This weekend I bought a doughnut baking pan.  I’d always thought baking doughnuts was for the birds… literally.  For some reason, lately I’ve been daydreaming about future doughnuts:  pumpkin with maple glaze, chocolate with peppermint frosting, and candy bar cupcakes for Halloween (because yes, I’m that crazy).

It’s just a bit too early to dive into Fall flavors, so I thought I’d break in ye olde doughnut baking pan with some browned butter.  Browned butter is forever in season, as are doughnuts.  We must have a win.

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This is the most natural way to make doughnuts… on my desk with boards and napkins, a big camera, a tripod, and sprinkles everywhere.  Not true, but it’s real life anyway.

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It’s amazing how easy it is to make baked doughnuts.  Why didn’t I know this before now!?

All we need is flour, sugar, leavening, egg, buttermilk, brown butter and nutmeg.  The usual suspects.  We’ve been down this road before… but the road ends in Doughnut Town.  Yes, I just said that.

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I love recipes that come together with a bowl and large soon.

Would you judge me if I told you that this is also my cereal bowl?

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All in the dang bowl.  All of it.

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This doughnut batter is just about right.  It’s best not to overmix it.  Overmixing makes for a tough doughnut and that’s the last thing we want.

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You can use a piping bag to divide the dough between the doughnut molds.  I find that a small spoon does the trick.

Also… pastry bags are not fun to clean.  Think about it.

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This recipe makes enough batter to fill a six doughnut pan.  Two for you.  Four for lucky friends.

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The glaze comes together while the doughnuts cool.

Powdered sugar, cocoa powder, and enough milk and vanilla extract to make the glaze spreadable.

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I dipped the doughnuts top-side-up.  The tops are smooth which make them the perfect base for chocolate glaze (and sprinkles).

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This feels like such success!

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I’ll tell you now, I should have gotten a doughnut pan a loooong time ago!  These baked cake doughnuts are so delicious, so soft and tender, soooo chocolate glazed!  I’m smitten.

I also love that I don’t have to heat a pot of oil and bust out the candy thermometer.

I work in a very small kitchen, and I’m not a fan of unnecessary pans.  I thought doughnut pans were considered unnecessary, but I’m pretty sure I was wrong.

True story:  these baked doughnuts are six of the happiest things I’ve made this year.  There are sprinkles involved, too.  I mean….

Brown Butter Baked Doughnuts with Chocolate Glaze

adapted from Doughnuts

makes 6 baked doughnuts

Print this Recipe!

For the Doughnuts:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1/3 cup granulated sugar

3 tablespoons unsalted butter (but we’ll only use 2 tablespoons of browned butter for the recipe)

1 large egg

1/2 cup buttermilk

1 teaspoon pure vanilla extract

For the Chocolate Glaze:

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

pinch of salt

3 to 4 tablespoons milk

1 teaspoon pure vanilla extract

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.  Set aside.

In a small saucepan over medium-low heat, melt butter.  Butter will begin to crackle and pop as it melts.  That’s the water melting out of the butter.  Once the water has evaporated the butter will quiet down and begin to brown.  Keep an eye on it, it browns quickly.  The butter will begin to smell nutty.  Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.

In a small bowl whisk together egg, buttermilk, and vanilla extract.  Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.

Add the wet ingredients all at once to the dry ingredients.  Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  I didn’t sift my powdered sugar.  I was able to whisk the lumps out.  If you have stubborn powdered sugar, sifting before is best.

Add 2 tablespoons of milk and vanilla extract.  Whisk to combine.  Add more milk as necessary to create a thick but still just pourable glaze.

Once the doughnuts are completely cool, dip top-side-down into the chocolate glaze.  Return to the wire rack and sprinkle with toppings.  Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.  

06 Sep 13:30

LA Bakery Tour- Part 2

by admin

Happy Friday! Remember last week when I told you about my trip to Joan’s on Third? Well that was just a part of my LA Bakery tour. There was a whole lot of other dessert tasting going on that day. Allow me to take you along on my dessert bliss. Looking back at these photos is pretty fun for me, because everything was so new. Erin is my dessert buddy; we bring each other desserts all the time. We were also celebrating a new chapter in her life. She recently resigned from her job and is now traveling Europe for the time being. Jealous!

Our first stop of the day was at Frosted Cupcakery , which was close to her house. Frosted offered a wide variety of flavors and some usual ones as well, like an orange cream cheese. My goal for the day was to try different flavors, so no chocolate, vanilla or red velvet. I opted for a Gluten-Free Mango with Pineapple Cream Cheese. This was probably exactly the opposite of what I would normally get, but I don’t usually see this type of flavor in a gluten-free option. I was pleasantly surprised by how moist the cupcake was, but I could not really taste the mango. The frosting was my favorite part. I was also totally in love with their little cupcake toppers!

Our next spot was a mission. We were on the hunt for a CRONUT! Erin had found a spot near the fashion district in LA called Semi-Sweet Bakery. We were on a race against the clock because the next batch was coming out of the oven at noon and we knew they sold out quick. We lucked out and got some of the last cronuts from the batch. A cronut is basically a deep fried croissant. It was slightly crispy on the outside and soft in the middle. It was my favorite treat of the day, especially because it was warm and fresh. It was worth the drive to find it!

We trecked through the fashion district to our next stop, Bottega Louie. This place was huge. They had a full restaurant (that was packed) attached to the bakery which featured three very large cases of decadent European desserts. The real show stopper for me were all the Macaroon displays. I am not a fan of Macaroons but I am in love with the wide variety of colors you can make them in. If you like Macaroons, this is a must visit. I opted to try a Beignet, which was quite different from what I expected.

On our way back across town, we stopped at the famous BabyCakes Bakery. BabyCakes offers a different type of dessert. Their desserts are all-natural, organic and allergen-free. They are wheat, gluten, vegan, dairy and soy free and they also do not used refined sugar wherever possible. I was really impressed by how many desserts they offered for the size of their store front. From cupcakes to donuts and cookie and brownies, they had it all covered. I went a little big here, because I have heard how good everything is and it is rare that you find allergen-free desserts. I got a coffee donut with an espresso glaze, a chocolate chip cookie, a princess brownie and a carrot cake cupcake. I was really impressed with the frosting and the carrot cake cupcake. It was filled with spices, and one of the most different carrot cake cupcakes I have ever had. It certainly was not lacking any flavor!

We hopped back in the car and drove to Joan’s on Third for lunch. You can read about it here, it was quite the eventful lunch! After lunch, we had one final stop at Milk LA for some ice cream. The line was out the door and only got worse behind us. Granted it was hot, it was pretty clear that this was the spot! I was really impressed by their offering of ice cream sandwiches, bakery goods and their ice cream. I couldn’t stomach an ice cream sundae or a milkshake, so I opted for an Ice Cream Cookie Sandwich. I got two chocolate chip cookies  with a blueberry crumble ice cream inside. We only took a few bites, but the ice cream was so amazing. I was particularly impressed with the crumble in the ice cream and I would have taken home a whole pint if I didn’t have a two hour drive home!

After the last stop, I had no more room in my stomach and was on a total sugar high. There is no doubt in my mind that I hadn’t even scratched the surface of what LA has to offer for bakeries. So my next trip will be focused in another area of LA with a whole new list of bakeries. I would love some suggestions! Happy weekend everyone!

06 Sep 04:21

steak and egg green chile hash

by bridget

steak egg chile hash 5

Where was this Hatch green chile mania back when I lived on the opposite side of the country from New Mexico? Back then, I had to have my mom send me boxes of fresh green chiles from Albuquerque. She’d pack newspaper in the boxes to help keep the chiles dry, poke holes in the box, and pay out the wazoo for overnight shipping. (Clearly I owe my mom a drink or two.) When they’d arrive, I’d broil them in batches until the skins turned black, then peel, chop, and bag them up. One time I forgot about wearing gloves, resulting in the worst burn I’ve ever had, not from temperature, but from spice.

green chile 2013

But that was years ago. Now I just head down to the local grocery store, buy 2 huge burlap sacks of fresh chiles, and bring it out to the guy roasting them in the parking lot. (Actually, I never do this; it’s become Dave’s errand.) Back at home, Dave and I put on latex gloves and start peeling, seeding, and stemming the chiles. At some point I’ll transition from peeling to chopping and bagging. The whole process takes about 4 hours, and at the end, we have a shelf in the freezer dedicated to our stash.

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I grew up in Albuquerque, and my family did this when I was a kid, as well. It’s only recently when anyone outside New Mexico could find Hatch green chiles. In fact, the “Hatch” title is a bit of a misnomer – Hatch is a place, not a variety of chile. Green chiles are grown in Hatch, but they’re also grown in the rest of the state. This year, Dave bought our green chiles from a farm in Artesia, so technically they’re not Hatch green chiles at all, but since people seem to recognize Hatch as a type of chile, we’ll stick with that title.

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Most New Mexicans don’t need a recipe for how to use their green chiles. They just add them to their favorite foods – there’s no Hatch chile macaroni and cheese, there’s just your favorite macaroni and cheese recipe with chiles stirred in. The same goes for cheeseburgers, pizza, grilled cheese sandwiches…are you seeing a pattern? Green chile is really good with carbs and cheese.

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In this case, we don’t need cheese, just steak, leftover if you have it. Because green chiles are also really good for breakfast – migas and huevos rancheros are my favorite two breakfasts, and now this is up there too. And fortunately, now that “Hatch” green chiles are making their way to almost all corners of the country, you can actually make this for yourself. That is a very good thing.

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Printer Friendly Recipe
Steak and Egg Green Chile Hash

Serves 4

Depending on how hot your chiles are, you might want to use less (or more) than this.

Photos show a half recipe made in a 9-inch skillet.

12 ounces Yukon gold potatoes, diced into ¼- to ½-inch cubes
2 tablespoons olive or canola oil
salt
1 large onion, diced
8 ounces cooked steak, diced
½ cup Hatch green chiles, roasted, peeled, and chopped
8 eggs
ground black pepper

1. In a medium microwave-safe bowl, combine the potatoes, 1 tablespoon olive oil, and ½ teaspoon salt. Cover and microwave on high for 1 minute. Stir, then return to the microwave for another minute. Stir again, and if the potatoes are not softened to their centers, repeat the microwaving until they are; larger cubes will need more time.

2. In a 12-inch nonstick skillet over medium heat, heat the remaining 1 tablespoon of oil until it flows like water when the pan is tilted. Add the onion and a pinch of salt and cook, stirring occasionally, until translucent. Add the potatoes and steak and cook, without stirring, until the bottom is lightly browned, about 2 minutes. Stir and cook for another 2 minutes without stirring. Stir in the green chiles. Taste for seasoning and add salt if necessary.

3. Using the back of a spoon, create 8 wells in the hash. Break one egg into each well; season with salt and pepper. Cover the pan and cook, without stirring, until the white is set, about 6 minutes. Serve immediately.

05 Sep 05:30

Owlet smart sock

Owlet smart sock transmits a child's heart rate, oxygen levels, skin temperature, sleep quality and..(Read...)

05 Sep 20:00

Petco Has a Star Wars Section Now

by Geek Girl Diva

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Petco has selling Star Wars pet toys and accessories so you can have the nerdiest pets on the planet. From a Princess Leia doggie t-shirt to a Darth Vader cat teaser, they’ve got you covered.

It’s really adorable. I want some and I don’t even have a pet!

Grab your pet, take a few and look at the pictures after the break. I’m curious to see what they think.

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You can check out more Star Wars pet stuff at the Petco site.

(via Incredible Things)