Backmark: None (Front reads “Ehm Artist 708 & 710 Broadway, Brooklyn, N.Y.) Date: c. 1892-1896 Subject: Portrait Bust of a Young Woman Location: Brooklyn, N.Y. Dress: This is a beautiful …
Hello! I have followed your blog for a long time and want to thank you so much for evrything you post. The work and exposure of the truth about poc being present throught the times is such a welcome...
Brooklyn, 1949. By Ralph Morse
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Depuis plusieurs années, le photographe Matt Lambros traque sur tout le territoire américain les cinémas laissés à l’abandon. À ce jour, ce sont plus de quarante lieux datant des années 20 et 30 qu’il a capturés en l’état. Sa motivation : participer à un travail de mémoire d’espaces autrefois...
More from my collections at ajaxallpurpose.blogspot.com/ www.facebook.com/christian.montone/
Brooklyn girl at heart lovin' all things SASSY.... Pinups, vintage, glam, anything fun & frilly, eye-catching, ROCKIN' and ultra-girly with the right touch of sassiness. HELL YEAH... For Kick-Ass vintage check it out: koolcatvintage.ecrater.com (My main...
Cataloging Only the Most Arcane & Dangerous Information.
Photo via Matthew Wills The Coney Island SubmarineAnother one where you’ll have to take the initiative yourself—as far as I know, there aren’t currently any specific tours set up to get you there. And just a walk along the banks of the Coney Island Creek is cool in its own right—in addition to the submarine,...
These garden wedding venues are filled with lush flowers, sprawling greenery, and more, making them perfect locations for your ceremony and reception.
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Elizabeth Sweetheart, 78, is known as The Green Lady of Brooklyn for her head-to-toe green looks. She is also a fine artist, print designer, and collector of vintage.
Brooklyn Bridge, New York City, circa 1903. Photograph by Edward Steichen.
After Rob Stengel went into palliative care, he and his partner Ashley Reese decided to throw the last-minute wedding of a lifetime.
In the wonderful Finnish tradition of not explaining oneself, here are some spectacular images of old Finnish people with things on their heads. In th...
I have been watching Vogue.com like a hawk waiting for big, beautiful images of Miranda Brooks and Bastien Halard’s home to appear and at long last, they’re here! The stylish landscape designer and architect live in Brooklyn with their two daughters, Violette Grey and Poppy (could they be any cuter?). From the bedroom’s custom de […]
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"I have great hair and I love lying."
A twist on the tradional Sicilian Cannoli Honorable Mention Winner in Karo's "Signature Dessert Challenge," 2012 We grew up spending every weekend at our Nonna's house. I have fond memories of sitting on a chair to stir the pot on the stove, and studying her every move as she hand measured all her ingredients. After many years, I began to write her recipes down. One of my favorite memories is making cannoli with her. She let me wrap the round discs of dough around the wooden dowels and stir the confectioners sugar in the creamy, sweet ricotta. And, I remember dipping my finger in and scooping some of the cannoli mixture to eat while she wasn't looking! Holidays were especially fun, since we made special treats. She, indeed, left us the most treasured legacy. . Since the best recipes are the ones that are shared, I wanted to take out my family's recipe box and share my Nonna's classic cannoli recipe, but with my modern twist. This recipe really solves the dilemma of the fried cannoli shell. The Karo Corn Syrup helps to create a pliable foundation upon which the almonds and oats are set allowing it to be shaped around the cannoli form after it is baked. Everything marries together beautifully, with just the right flavor balance of sweet and salty, and texture balance of creamy and crunchy. Karo Corn Syrup helps create the perfect house for the filling, and this version of cannoli is all the flavors and textures I crave in an Italian dessert! Serve these cannoli with a hot cup of cappuccino, or espresso. INGREDIENTS: 1/3 cup of Karo Light Corn Syrup 1/2 cup of light brown sugar (packed) 1/2 stick of butter (salted) 1 cup of roasted, salted almonds (chopped) 1/3 cup of all purpose flour 1/4 cup of rolled oats 1/2 cup confectioners sugar 16 ounces of fresh whole milk ricotta (drained) 1 teaspoon of Amaretto, or almond extract 1-2 teaspoons of heavy cream (optional) 1/2 cup of mini semi-sweet chocolate chips 1/2 teaspoon of salt (fine) PREPARATION: 1.) Preheat oven to 350 degrees. 2.) In a 1 quart saucepan, cook brown sugar, butter, Karo Light Corn Syrup, and almond extract over medium heat. Remove from heat when mixture is liquified. 3.) In a large bowl, thoroughly combine flour, chopped almonds, oats. 4.) Pour the sugar/butter/corn syrup mixture over dry ingredients and thoroughly combine with a wooden spoon. 5.) Line a large baking sheet with parchment paper and scoop 1-inch sized dough balls on sheet. (Spread dough about 4 inches apart, as they will spread about 4 inches.) Bake about 6-8 minutes. 6.) In a medium size bowl, thoroughly combine drained ricotta, confectioners sugar, mini chocolate chips, and 1/2 teaspoon of salt. If mixture is too tick, you may add 1-2 teaspoons of heavy cream. 7. Transfer ricottta/cannoli filling to a pastry bag, using a large star tip for piping. 8.) Remove the almond lace cookies from the oven to cool for 1-2 minutes. (do not try and work with the cookies until they have set at least a couple of minutes.) 9.) Working one at a time, rip the parchment around one of the cookies (as seen in photo #3) and begin to form the cookie around the cannoli tube. Rest the cannoli shell with the seam down while it fully cools and sets. Continue in same fashion with all cannoli shells. 10.) When cannoli shells have cooled, slide off cannoli form, and pipe cannoli filling in one side first, then turn cannoli around and fill in other side until entire cannoli is filled . * COOK"S NOTES- If batter becomes too stiff to spoon, simply microwave for 20 seconds and it will soften back up. Also, if cookies cool before you form them into cannoli shells, simple return to oven for about one minute, and they will be workable again. If you do not have cannoli forms, you may use any other kitchen tool that is tubular and has 1/2 inch diameter, such as a large wooden spoon, etc..*
Construction in New York is a never-ending saga. Whether it's the city's next iconic skyscraper, a neighborhood-changing sports arena, or just an ugly office box, the building of buildings never...
A portfolio of 55 Olympic athletes photographed by Bruce Weber in 2004, from Michael Phelps and Natalie Coughlin to Andy Roddick and Serena Williams.
What better way to get close to Cornwall's ancient history than enjoying the life of a Celtic chief, asks Georgia Brown
