made with love
Month: October 2014
two ways to cook quinces
I’m always keen to find new quince recipes, because every autumn my quince tree heaps basketfuls of this wonderful, old-fashioned fruit on me. My classic is the double reduced, deep coral red, jelly. Besides pure muscle strength (which is always necessary to cut a quince in pieces) it takes many steps and a lot of time to prepare. Although I really love the classic jelly I have been looking for something easier, quicker, but nevertheless […]
weekend links
“I breathe life into the impossible” says London based set designer Rhea Thierstein. Here’s an interview with her. Check out “Live the language” on vimeo. It’s great fun. How to figure out what you really want to do in life – in case you haven’t found it yet Behind the scenes of a food photography shoot with the famous food photographer Matt Armendariz.