Розробка та реалізація преміального дизайн-проєкту апартаментів (74 м²) у ЖК бізнес-класу Tiffany.
Palestinians use za'atar on everything from yogurt dips to roasted meats — and here, it's used to make crunchy, tangy, croutons to top a vegetarian-friendly soup.
Authorial Serif Multilingual Regular and Bold Font Elevate your design projects with Authorial Serif, a stunning multilingual serif typeface that perfectly blends classic elegance with modern versatility. Available in both Regular and Bold weights, this font is your go-to choice for creating timeless logos, captivating editorials, and unforgettable book covers. Inspired by the Classic Show Card Writers of the Late 1800s Authorial Serif draws its inspiration from the masterful show card writers of the late 1800s, who turned every letter into a piece of art. This font pays homage to their craftsmanship with its refined serifs and sophisticated curves, bringing a touch of vintage charm to contemporary designs. Features: -Multilingual Support: Includes an extensive range of characters to support multiple languages, ensuring your designs can communicate with a global audience. -Regular and Bold Weights: Two carefully crafted weights that provide flexibility and contrast, perfect for creating hierarchy and emphasis in your designs. -Timeless Elegance: A classic serif design that adds a touch of sophistication to any project, inspired by historical show card writing techniques. -Versatile Applications: Ideal for logos, editorials, book covers, and more, offering a refined look that enhances any creative work. Why Choose Authorial Serif? Authorial Serif isn’t just a font—it’s a tribute to the artistry of the past, reimagined for today’s creative needs. Its classic yet contemporary design ensures that your projects not only stand out but also convey a sense of timeless sophistication. Enhance your design repertoire with Authorial Serif and let your creativity flourish.
In early October, my Sculpture I. class and I embarked on what came to be known as the “Big Head Project”, aka The Headline. Each student picked a celebrity and based on that character,…
« Réconfort dans la cité » Carton 148 x 90 x 27 cm « Réconfort dans la ville » Carton 146 x 92 x 32cm Création intitulée « Frontière &raq…
Розробка та реалізація преміального дизайн-проєкту апартаментів (74 м²) у ЖК бізнес-класу Tiffany.
In early October, my Sculpture I. class and I embarked on what came to be known as the “Big Head Project”, aka The Headline. Each student picked a celebrity and based on that character,…
In early October, my Sculpture I. class and I embarked on what came to be known as the “Big Head Project”, aka The Headline. Each student picked a celebrity and based on that character,…
A portfolio of the work of illustrator Dawn Cooper, represented by The Artworks Illustration Agency.
Original hand modelling ceramic sculpture, made of high-quality chamotte material, inspirated by observing the wildlife. Sculpture are patinated by authorial technique.
With so many places on your bucket list choosing the right place to go can seem impossible! Well, why not try to see even more of the world by travelling to the destinations where your £ or $ go that much further.
“Food is culture, habit, craving and identity.”
Sami Tamimi and Tara Wigley, leading lights of the Ottolenghi empire, talk about their new book of Palestinian food
These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends
"Slat Dance" is a ballet conceived by Bauhaus artist Oskar Schlemmer in the 1920s. The main feature is a specific costume that connects poles to the body of the dancer in order to limit his movements, but also to underline the direction of the movements in space. In Schlemmer's research, the...
Jerusalem, the city that fuses old and new, offers not only ancient ruins and holy sites, but also provides unique shopping experiences in its many
Caption this - 4 February
Tepeyollotl – Heart of the Mountain – (Lord of Jewels)
