pappardelle pasta with sausage & fennel tossed in a spicy, creamy tomato sauce made with calabrian chili peppers servings: 6-8

Perfect for decorating your door!

pappardelle pasta with sausage & fennel tossed in a spicy, creamy tomato sauce made with calabrian chili peppers servings: 6-8

Pauline Deltour It is a thick and soft plate (white). It is a plate that can be stacked and stored, has both design and functionality, and you can have as many plates as you like. The white color is slightly bluish and transparent, which makes the dishes even more delicious and attractive. Information Manufacturer 2016/ Pauline Deltour Country of origin Saga Prefecture, Japan Technique Imari-Arita Wares Material Porcelain Size φ9.45" H0.98"(φ24.0*H2.5cm) Weight 0.86 lbs(390g) Capacity 0 oz(ml) Electronic Equipment Microwave oven : 〇, Dishwashing machine : 〇, Direct fire : X, IH : X, Oven : X Note Delivery Time 1-2 weeks (if out of stock + 1-2 weeks) Brand Story Designer Arita ware which I conceived from a traditional Japanese bowl Pauline Deltour Colour samples of Pauline Deltour_Photography Anneke Hymmen Characteristic French designer Pauline Deltour took huge inspiration from the manufacturing techniques particular to Arita. Using the ceramic feet that traditional Japanese drinking vessels have retained as a design motif, Deltour has created a distinct series that will not fail to leave an impression. For her own collection, she learned about the typology of plates and cups in everyday use across Asia and Europe, as well as striving to find an appropriate balance in terms of shape, proportion, volume and way of handling. She has made use of a fresh approach in coming up with a glaze colour that drew on the dark blue, brick and celadon colours found regularly in traditional Japanese ceramics. Profile Pauline Deltour lives and works in Paris where she previously studied applied art and design at the Olivier de Serres (ENSAAMA) and industrial design at the Ecole Nationale Supérieure des Arts Décoratifs (ENSAD). Afterward Deltour worked as a designer and a project leader at Konstantin Grcic Industrial Design studio in Munich before opening her own practice.
Deltour has produced office equipment for Muji, cups and bags for discipline and sophisticated accessories for Puiforcat. Graphic lines and formal shapes are frequent characteristics of Detour’s work although an inherent playfulness is also discernable. Among her clients are: Alessi, Puiforcat, Discipline, Designerbox, Kvadrat, Japan Creative, Muji, LaCie and Lexon. Deltour also frequently collaborates on various interior architecture projects for clients such as Balmain, Babolat and Ateliers de Paris.

I have always loved to travel and some of my favorite childhood memories include family vacations (aka road trips) with my dad at the wheel, mom as co-pilot, and my sisters and I packed in the backseat of the car chanting, are we there yet? We didn't fly anywhere back then, so we took advantage of every opportunity to stop at those silly tourist attractions, roadside parks, Holiday Inns and STUCKEY'S! Of course, dad always missed the exit and my sisters and I would laugh and laugh about how dad always misses the exit (mom didn't think it was funny)! The point is, we loved to buy Stuckey's world famous divinity and shop for rare treasures (aka cheap souvenirs). Some shops featured collectible "State Plates" depicting a map of the state, fun facts and symbols of the state. I never really payed much attention to those plates until now- fast forward to my Social Studies Class/North America Unit/Regions/The United States and I have a flash back. Kids love to make things out of paper plates and I love things that are cheap so, I decided to let my classes use paper plates to create their own souvenir STATE PLATES! Students were assigned a random state (we drew names out of a hat) and then completed a research assignment using the Atlas, the Internet and other resources to find specific facts about their state. They then used the paper plate as a canvas to creatively display their research data and just like that- a GREAT STATE PLATE is born! My daddy passed away five years ago this month and although I miss him like crazy, I can't help but think of him every time my family takes a road trip. The only difference is- we use GPS and Google Maps, my husband still misses the exits, and we stop at BUC-EE'S- Travel Center. And yes, they have divinity and cheap souvenirs! Here are a just a few of my favorite souvenir plates~ See you at Bucee's,

Hallacas is a very popular dish in Venezuela and other parts of South and Central America. Curacao, Aruba and Bonaire are located close to Venezuela, and the islands picked up this traditional dish and made it part of their own tradition. The Venezuelan version is so much liked, that the islands did not make any changes to it. It is very popular around the holidays, especially Christmas. Preparation of the dish is a very time consuming process. So make them in large quantities. I can garantee you, none will go to waste. Enjoy

Vegan moussaka with creamy béchamel is way healthier than the original yet so delicious that even your meat-loving guests will be asking you for a recipe. It's naturally gluten-free and dairy-free.

baked rosemary chicken meatballs over creamy tomato orzo & spinach servings: 4

traditional “shakshuka” (eggs poached in a spicy red pepper tomato sauce) topped with a fresh feta & avocado salad servings: 4

baked sage chicken meatballs over creamy parmesan orzo & spinach servings: 4

cavatelli pasta tossed in a creamy basil & calabrian chili tomato sauce servings: 4-6

a hearty farro salad full of classic antipasto ingredients - fresh mozzarella, olives, artichokes, sopressata, pepperoncini - and tossed in a sun-dried tomato vinaigrette servings: 8

Cooking Italians - Spaghetti alla Nerano is a vegetarian recipe from Campania, for a very tasty first course, very similar to cacio e pepe, with the addition of zucchini,

This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.

This is a healthier, low-carb version of General Tso's Chicken, using baked cauliflower florets rather than fried chicken pieces.

I have been working on a number of sewing projects, one being an art quilt to hang on the wall. And since I typically never buy printed fabr...

Behind the scenes with Tugboat Printshop! Follow the making of our original woodblock prints from start to finish & other interesting projects, too!

La ensalada griega es una ensalada elaborada en Grecia con los ingredientes característicos de este país. La ensalada original está elaborada de de tomate, pepino, pimiento y cebolla roja, todo con…

Pour bluffer avec un risotto printanier, on utilise du sarrasin ou du kasha et on l’associe à des épinards, des petits pois et des asperges. Un délice express à tester sans tarder. Découvrir la recette

baked sage chicken meatballs over creamy parmesan orzo & spinach servings: 4

Today, Google’s logo at Google.com has been replaced with an animation representative of animation itself — a modern artist’s interpretation of the phenakistiscope, a spinning disc invented in 1833 that’s considered one of the precursors to modern cinema. It’s to celebrate Belgian physicist Joseph Antoine Ferdinand Plateau, who’s often credited with inventing the device.

About The Artwork Hand printed. Limited edition Etching. Edition of 40 Paper size: 28 x 38.5 cm Image size: 20 x 29.3 cm Created:2018 Printed on high quality heavy weight 300gsm/m2 Hahnemuhle printing paper. Original Created:2019 Subjects:Landscape Materials:Paper Styles:AbstractExpressionismFine ArtIllustrationModern Mediums:AquatintEtchingsoft groundInkcopper plate Details & Dimensions Printmaking:Aquatint on Paper Artist Produced Limited Edition of:40 Size:7.9 W x 11.5 H x 0.1 D in Frame:Not Framed Ready to Hang:Not applicable Packaging:Ships in a Box Shipping & Returns Delivery Time:Typically 5-7 business days for domestic shipments, 10-14 business days for international shipments. Handling:Ships in a box. Artists are responsible for packaging and adhering to Saatchi Art’s packaging guidelines. Ships From:Luxembourg. Have additional questions? Please visit our help section or contact us.