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Month: March 2015

[gallery] Craig Alan

Posted on March 31, 2015November 14, 2020 By admin

At first glance these celebrity portraits appear to have been created from aerial photographs of dozens of people. But a closer examination of this series, by Atlanta-based artist Craig Alan, reveals that the tiny figures were actually painted into place. Alan has created paintings of Marilyn Monroe, Audrey Hepburn and Elvis Presley, as well as the Statue of Liberty, with his realist technique.

The artist says he first came up with the idea after after taking photos of the street from an apartment. I was in Orange Beach, Alabama at my mother’s condo watching people on the beach from the balcony. I started photographing them from the 6th story balcony and began to notice a pattern through the camera. In one shot, the group of people appeared to have formed an eye on the screen, this started my creative wheels turning.

Combining technical skill, creativity and wit, Craig portrays iconic faces, buildings and abstracts through dozens, sometimes hundreds of intricately painted, exquisite figures. Each distinctive piece is created in black and white with a touch of red on some of the more glamorous faces. In their own way, they reflect his highly recognizable take on life, where it is the small details that work together to create the big picture.

Craig carefully plans and creates each tiny figure, all which have their own identity and personality which he has thought through to the finest details. In some of his extremely rare originals, he even goes as far as detailing each item of clothing on the individuals. His cast of characters include family members, friends and models, giving his work a uniquely personal touch. Each piece contains a range of 400 to 1,800 people in it depending on the type of work it is, and he spends anywhere from 50 to 150 working hours on one painting. His painstaking efforts are well-rewarded though – a single piece from the ‘Populous’ series can sell for up to $50,000.

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Wert der ferk?

Posted on March 30, 2015 By admin

chef-wtf1

chef-wrf2

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[Recipe] Citrus-And-Chile-Braised Short Ribs

Posted on March 30, 2015March 30, 2015 By admin

braised-short-ribs

8 5–6” English-style bone-in beef short ribs (about 3kg)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, chopped
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
1/2 cup fresh corianderleaves with tender stems

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 160C. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, celery, carrots, tomato paste, coriander seeds, cumin seeds, and red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.

Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with coriander and thin strips of orange zest.

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[Recipe] How to make ganache

Posted on March 30, 2015 By admin

ganache

The sort of ganache you will make depends on what you want to use it for. It’s a question of proportion between the chocolate and heavy cream. These proportions are based on weight.

– Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
– Chocolate truffles: 2:1, two parts chocolate to one part cream.
– Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

1. Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed.
2. Based on the ratio chart above and how you’re intending to use the ganache, weigh the amount of cream needed for the ganache in a separate bowl.
3. Pour the cream into a double-boiler. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
4. Chop the chocolate into fine pieces while the cream is heating.
5. Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
6. With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
7. Cool the ganache:
– If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
– To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
– To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. If this happens, soften the ganache over gently simmering water, stirring until you’ve reached the right consistency again.

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[recipe] Coffee-chocolate cake

Posted on March 30, 2015March 30, 2015 By admin

coffee-chocolate-cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk (*)
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

(*) Buttermilk can be substituted by adding 1 tbsp vinegar to 1 cup milk and letting stand for 5 minutes.

DIRECTIONS:
1. Heat oven to 175C. Grease and flour two 9-inch round baking pans. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. You can either use the coffee mascarpone filling as described below or glaze with a simple ganache.

Coffee mascarpone filling/icing

500g tubs mascarpone
85g golden caster sugar
4 tbsp very strong coffee
50g dark chocolate, for grating

Beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.

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Waiting for the worms

Posted on March 30, 2015March 30, 2015 By admin

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On our way into town this morning, Bean and I saw this. These aren’t twigs blown off of trees. Those are worms. The footpath was covered in them. The picture doesn’t do the situation justice. We had to be careful where we put out feet down so as to not squish them.

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New entries for the dictionary

Posted on March 28, 2015March 28, 2015 By admin

Cashtration: The act of making a large purchase which renders the subject financially impotent for an indefinite period of time.

Ignoranus: A person who’s both stupid and an asshole

Intaxicaton: Euphoria at getting a tax refund,which lasts until you realize it was your money to start with.

Reintarnation: Coming back to life as a hillbilly.

Bozone: The substance surrounding stupid people that stops bright ideas from penetrating.

Giraffiti: Vandalism spray-painted very,very high

Sarchasm: The gulf between the author of sarcastic wit and the person who doesn’t get it.

Inoculatte: To take coffee intravenously when you are running late.

Osteopornosis: A degenerate disease.

Decafalon: The grueling event of getting through the day consuming only things that are good for you.

Dopeler Effect: The tendency of stupid ideas to seem smarter when they come at you rapidly.

Arachnoleptic Fit: The frantic dance performed just after you’ve accidentally walked through a spider web..

Beelzebug: Satan in the form of a mosquito, that gets into your bedroom at three in the morning and cannot be cast out.

Caterpallor: The color you turn after finding half a worm in the fruit you’re eating.

Flabbergasted: Appalled, by discovering how much weight one has gained.

Esplanade: To attempt an explanation while drunk.

Balderdash: A rapidly receding hairline.

Oyster: A person who sprinkles his conversation with Yiddishisms.

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Baaaaad puns

Posted on March 28, 2015 By admin

Those who jump off a bridge in Paris are in Seine.

Dijon vu – the same mustard as before.

Shotgun wedding – A case of wife or death.

A hangover is the wrath of grapes.

Dancing cheek-to-cheek is really a form of floor play.

Reading while sunbathing makes you well red.

When two egotists meet, it’s an I for an I.

A bicycle can’t stand on its own because it is two tired.

What’s the definition of a will? (It’s a dead give away.)

A chicken crossing the road is poultry in motion.

If you don’t pay your exorcist, you get repossessed

The man who fell into an upholstery machine is fully recovered.

You get stuck with your debt if you can’t budge it.

A boiled egg in the morning is hard to beat.

Once you’ve seen one shopping centre, you’ve seen a mall.

Santa’s helpers are subordinate clauses.

A vaccine is a jab well done.

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Call me Madam

Posted on March 28, 2015March 30, 2015 By admin

wpid-nn137.jpg

What I tried to do in my sex-advice column is simply this: tell it like it is, and never sweep the “nasty” bits under the carpet. Sex is only dirty to those with dirty minds. Although sex came out of the closet with the pill in the ’60s, the act of talking openly about it still remained taboo. As a sex advocate, my mission is to encourage people to dins a depth of pleasure in sex through honest education, which until the early ’70s hadn’t existed. My approach was new because I discussed all those things that we do but don’t dare talk about.

For over 30 years, Xaviera Hollander wrote a column in Penthouse. I recently came across this image again an it brought back a flood of memories :-)

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Quarterly Aligro run

Posted on March 28, 2015 By admin

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This is what 800 francs of bulk stuff looks like.

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