cokiyu – Your Thorn

Things Tamed

Don’t you know you’re responsible for the things you tame?

alex lukas

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Little Dragon – Crystalfilm

emily shur

emily shur landscape photography
emily shur landscape photography
emily shur landscape photography
emily shur landscape photography
emily shur landscape photography
emily shur landscape photography
emily shur landscape photography
    emily shur

Pandit – Kathryn, My Love

Kathryn, My Loveby Pandit off of the debut full length titled “Eternity Spin”. Out on Waaga Records, Juno Beach Records and Wonder Beard Tapes February 22, 2011.

The War on Drugs – Come to the City

sabrina scott

movies girl
carpe diem
bear power animal illustration
Sabrina Scott is a professional illustrator and amateur herbalist living on the third floor of an old Victorian house in Canada.She makes drawings, paintings, woodcuts, books, prints, and goodies for the naturalist in all of us.

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eat: risotto alla milanese

risotto alla milanese
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time: 40 minutes
3 cups (600g) short grained rice, e.g. Arborio, Carnaroli or Vialone Nano
1 1/2 quarts (1.5 l) good meat broth, boiling hot
2/3 cup (120 g) unsalted butter
2 1/4 ounces (70 g) beef marrow (get this from your butcher, or an oriental market), minced
A small onion, finely sliced
1 cup (250 ml) dry white (not oaky) wine, warmed if possible
A packet of saffron pistils (about 0.1 g — powdered will do, but pistils are much better)
2 1/3 cups (120 g) grated Parmigiano (half this if you are using the risotto as a bed for ossibuchi)
6 sheets real gold leaf (quite optional, as garnish for a truly extravagant meal) – another option for garnishing is 6 chives

Place the saffron pistils in a bowl to steep with some of the meat broth.

In a casserole, simmer the finely sliced onion and the beef marrow in half the butter over an extremely low flame for about 10 minutes; the onion should become translucent but not brown. Remove the onion and marrow with a slotted spoon and set them aside. 

Sauté the rice over a moderate flame for about 7 minutes, stirring constantly lest it stick and burn. About a minute before the rice is done, return the onion mixture to the pot. Stir in the warmed wine, and cook, stirring, until it has completely evaporated. Then stir in a first ladle of the hot broth, and once most has been absorbed, another, stirring and adding liquid until the rice is almost at the al dente stage.

Stir in the saffron pistils, the remainder of the butter, half the cheese, turn off the flame, and let the risotto sit covered for a minute. Then serve it as a first course, with the remainder of the cheese on the side. If you are serving the risotto with the gold leaf, divvy it into individual portions in the kitchen and carefully lay a sheet of gold over each.

Note: When you add the wine, it is very important that it be warm, because the addition of cold liquid will shock the rice and make it flake.

© Kyle Phillips, Licensed to About.Com

45 Years of Star Trek

via mashable