images © rewire
designed for Lyfa Denmark, circa 1960s, adjustable shades, brass, last auction price $915 USD
available at rewire
Dec 27, 2011
Design Lover - Louis Weisdorf Multiposition Pendant Light
images © rewire
designed for Lyfa Denmark, circa 1960s, adjustable shades, brass, last auction price $915 USD
available at rewire
Dec 23, 2011
Tip of the Week - The Scented Holiday Room
Pick up some colored vintage glasses from a thrift store, drop some essential oil onto an unlit tea light - for a Christmasy scent use pine, cinnamon, cedarwood and/or mandarin - light it, drop it into a glass and enjoy.
Dec 22, 2011
He just asked me what I want for Christmas 2011
3. a reasonable facsimile of this lingerie from the 70s
Headphones
(he's taken mine over)
5. another white gold bangle
Dec 21, 2011
Dec 20, 2011
How to Make Chocolate Cointreau Truffles - Easy Recipe
chocolate cointreau truffles
image Stacy Reynaud
I'm getting pretty good at these smash, melt and refrigerate recipes.
The Cointreau gives the truffles that Terry's Chocolate Orange flavour.
The Cointreau gives the truffles that Terry's Chocolate Orange flavour.
What you need:
Truffles
• 8 oz well chopped high-quality chocolate (62% cacao or higher)
• 1/2 cup heavy whipping cream
• 1-2 tbsp Cointreau
Truffle coating
• cocoa powder
• A little bit of espresso
• cocoa powder
• A little bit of espresso
What you do:
1. In a small, heavy saucepan, bring the whipping cream to a simmer - be sure to stir and scrape down the sides with a rubber spatula every few minutes.
3. Allow to cool, then place in the refrigerator for two hours.
1. In a small, heavy saucepan, bring the whipping cream to a simmer - be sure to stir and scrape down the sides with a rubber spatula every few minutes.
Stir in Cointreau.
2. Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes, then stir until smooth.
2. Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes, then stir until smooth.
3. Allow to cool, then place in the refrigerator for two hours.
4. Remove and, with a teaspoon, roll out balls. Roll in your hands quickly (it'll melt from the heat of your hands) and place on a baking sheet lined with parchment.
5. Refrigerate overnight.
4. Remove from fridge and roll in cocoa powder and espresso blend.
Serve right away or keep in the fridge for a while.
4. Remove from fridge and roll in cocoa powder and espresso blend.
Serve right away or keep in the fridge for a while.
They taste better at room temperature.
Makes 30-40 chocolate truffles.
Makes 30-40 chocolate truffles.
Dec 15, 2011
Quote of the Week - Ayn Rand
What if I went on strike? What if all the creative minds of the world went on strike?
Dec 14, 2011
Dec 13, 2011
Dec 12, 2011
Dec 11, 2011
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