Caleb Diehl was last seen on Monday March 30th. Mysteriously, the truck he had borrowed and was last seen driving reappeared several days after he vanished.
The night before my end of 30th birthday.
Chrissy Piper is a friend of the Free People family and an amazing photographer who shot the LA portion of last year’s January catalog and our December 2010 catalog in Utah. She sent over some images of these adorable little journals she’s been making and we fell in love with them! Chrissy uses image transfers […]
floriental: Linda Evangelista and Kyle MacLachlan by Steven Meisel
#ZBrush ユーザーAldoMartinez氏の作成した "The Muse"をご覧ください。 https://t.co/MEn5sjH8nc
· Kate Bush · Born July 30th, 1958 ·
The former Little Mix star took to Instagram with a slew of snaps from the party where she stunned in a white broderie anglaise mini-dress.
The new show is the result of a collaboration with art collector and dealer Simon de Pury.
Abandoned Mill. Sorrento Interested in using my photos? Please see this note in my profile.
These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :) I used Sarah-Jane's brioche moulds from siliconemoulds.com. to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one. How comic it would have been if all of them had rolled off. These were the silicone moulds from siliconemoulds.com that Sarah had mailed me. As always nothing could be easier than un-moulding from a silicone mould. Effortless. A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun. They photograph well too. But breads always do. So do milk bottles ~ And then buns. And their bun-heads ~ I wish I had something more to say ~ But I don't. So here's the recipe ~ adapted from Lemons and Anchovies The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia 2 1/2 cups all-purpose flour Pinch of salt 2 tablespoons sugar 1 package dry yeast (2 1/4 tsp) 3 eggs beaten plus one more, beaten, for glazing 3 tablespoons room temperature milk 1/2 cup unsalted butter, diced Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk. Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough. Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic. I had floured my hands rather than sprinkled flour onto the board when it was sticky. Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated. About 2 minutes of kneading for each addition of butter. Continue this process until you have added all the butter. I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough. I wrapped in plastic wrap anyway and chilled for about 2 hours. I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould. Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen risen dough. brush the top with egg yolk and stick a bun-head on the top. Do the same for the rest. Cover the balls and allow them to rest for 30 minutes or until doubled in size. Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.
The singer, 35, took to social media to share a gallery of snaps while praising her 'extraordinary' spouse, before thanking him for 'loving her.'
Opera Atelier began its 30th anniversary season Thursday night with a revival of its celebrated production of Jean-Baptiste Lully’s Armide, a show that’s travelling to the Royal Theatre in Versailles just after it finishes its run in Toronto
In a broken world, wholeness shines. Moreover, the beauty of this wholeness can put the world on a new path because seeing beauty is one of the first steps toward wanting to make the assent to it... (essay by John Lee)
