Opened in 3 December 2021, the exhibition retraces the most significant stages of the English sculptor Tony Cragg's carrer, starting with his assemblages, historical works of large dimensions. Next to these important masterpieces from the past are exhibited a variety of more recent works reproducing Cragg's new curiosity for the various effects of colored glass and reflecting, the research path undertaken by the artist in the last years on the concept of the fluidity of glass.
De Thrasher Magazine Issue #493 August 2021 is een must have als het over skateboard magazines gaat. Met telkens weer interessante interviews en de dikste foto's waar de skate actie vanaf druipt. Wil je je terug helemaal onderdompelen in de magische wereld van het skateboarden, je favoriete pro als poster ophangen of een vette graphic uit het magazine gebruiken voor onder je volgende clear grip job. Het kan allemaal met deze skate bijbel. Een Thrasher Magazine is het ideale cadeau voor een andere skater of voor jezelf. Bovendien support je met elke aankoop van een Skateboard Magazine de skatescéne, en dat vinden wij epic. Eigenschappen: Maandelijks Skateboard Magazine Boordevol interviews & foto's Cover: Jimmy Wilkins
Opened in 3 December 2021, the exhibition retraces the most significant stages of the English sculptor Tony Cragg's carrer, starting with his assemblages, historical works of large dimensions. Next to these important masterpieces from the past are exhibited a variety of more recent works reproducing Cragg's new curiosity for the various effects of colored glass and reflecting, the research path undertaken by the artist in the last years on the concept of the fluidity of glass.
Opened in 3 December 2021, the exhibition retraces the most significant stages of the English sculptor Tony Cragg's carrer, starting with his assemblages, historical works of large dimensions. Next to these important masterpieces from the past are exhibited a variety of more recent works reproducing Cragg's new curiosity for the various effects of colored glass and reflecting, the research path undertaken by the artist in the last years on the concept of the fluidity of glass.
Opened in 3 December 2021, the exhibition retraces the most significant stages of the English sculptor Tony Cragg's carrer, starting with his assemblages, historical works of large dimensions. Next to these important masterpieces from the past are exhibited a variety of more recent works reproducing Cragg's new curiosity for the various effects of colored glass and reflecting, the research path undertaken by the artist in the last years on the concept of the fluidity of glass.
Modern cottage located in Austria, designed in 2017 by Architekten Innauer Matt.
Tony Bennett performed with Lady Gaga in August before sold-out crowds in a two-concert series billed as his final New York performances. Their moving show airs Sunday night in a CBS special dubbed “One Last Time.”
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The Duke and Duchess of Cambridge, both 39, met abuse survivor Tony Hudgell, seven, at Westminster's carol service last night after Kate Middleton personally invited him.
Opened in 3 December 2021, the exhibition retraces the most significant stages of the English sculptor Tony Cragg's carrer, starting with his assemblages, historical works of large dimensions. Next to these important masterpieces from the past are exhibited a variety of more recent works reproducing Cragg's new curiosity for the various effects of colored glass and reflecting, the research path undertaken by the artist in the last years on the concept of the fluidity of glass.
We all know that rust wedding colors are a huge trend in 2020, and lucky for 2021 brides that this big trend will head on to the next year. We just love this rich color which is so fancy but also so retro. It pairs perfectly with neutral tones or vibrant accents and somehow simultaneously[...] READ ARTICLE
Smart and stylish architects from The List by House & Garden - from modern masterpieces to perfect historic projects
Annalynne McCord stops by Valerie Beauty Shop in Beverly Hills on August 23, 2009 in Los Angeles, California.
Tony and I are still in Limnos, enjoying the endless sunshine and warm weather. Soon we'll be back in Melbourne, braving the rest of the cold winter months that are still to come. As always, we have been having an amazing time, swimming in pristine waters, taking motor scooter rides to small villages, walking the narrow cobble streets, having long talks and lots of laughs with the family, and of course eating like we never do in Australia. I've taken way too many photos and still feel as though I haven't captured everything we see and do while in Limnos. My weekend in Lesvos a few days ago almost killed my camera it was such a picturesque place – might have to make that one a three-part series post! Speaking of series, the 'Limnos then and now' series is almost complete. I have one more photo to take and then I'm done. I've also been working on an 'Only in Limnos' series of images which has been a lot of fun. All coming to the blog soon! And of course I still have a few more recipes to post, and not to mention the taverna reviews I've been writing up but haven't had a chance to post yet! I have six reviews to share with you – five from Limnos and one from Lesvos. But on to another recipe: This is a simple Greek vegetarian dish made with artichokes, carrots and potatoes stewed in a lemon and dill sauce. Koula and I make this dish every year in Limnos as it really is one of my favourites. The name a la Polita, meaning 'of the city', refers to the Greek people that lived in the city of Constantinople (now known as Istanbul), and the dish that originated from the area. Fresh artichokes are not the easiest of vegetables to prepare as they are surrounded by layers of tough leaves and a fibrous centre that all need to be removed. As artichokes are used in many Greek dishes, frozen pre-trimmed artichokes are available at supermarkets everywhere in Greece. I haven't seen frozen artichokes in Australia – only bottled pickled artichokes which are not suitable for this recipe. So unless you can find pre-trimmed frozen artichokes, you will need to prepare your artichokes before using. Click here for some helpful tips. The traditional recipe for Anginares a la Polita calls for standard (large) onions, but for this recipe Koula and I used small 'cocktail' onions. While there might be a little more preparation involved in the time it takes to peel large amounts of these little babies, I think they taste much nicer than their bigger brothers and add a delicate sweetness to this dish. The quantity of dill may sound excessive (1 full cup of chopped dill) but cooked down in the stew it adds a fresh, summery flavour that works brilliantly with the tang of the artichokes and lemon. In the photo at the end of this post, you might notice we kept the potatoes separate from the stew (they were baked in the oven and served as a side dish – this was only because some people at our table can't eat potatoes). The recipe below includes the potatoes in the stew. We also used lots of very small carrots (fresh from the garden), but traditionally, two or three large carrots are used in this recipe. Anginares a la Polita (Artichoke Stew) Serves 6–8 Ingredients 30 small cocktail onions, ends trimmed, peeled and left whole 1/4 cup olive oil 1 teaspoon salt 2 tablespoons plain flour Juice of 1 lemon 1 cup chopped dill 3 cups water 12 fresh or frozen trimmed artichokes 2 potatoes, roughly chopped into 2cm cubes 2–3 large carrots (or 15 very small carrots), sliced Instructions Heat oil in a large pot over high heat. Add salt, flour and cocktail onions and stir for 2 minutes. Add lemon juice, water and dill and simmer on medium heat for 10 minutes. Add artichokes, potatoes and carrots, adding more water if necessary (vegetables should be just covered with water). Cover and simmer on low heat for 1 hour or until vegetables are tender. Enjoy!
Tony Naylor sets out to prove you can eat great, interesting food in Cambridge – once dubbed 'clone town' for the ubiquity of its chain shops. Here are his top 10 independent places to eat
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Modern Farmhouse
