Tuesday, November 27, 2007

Temperate Tuesday

It is over 50 degrees here in Boston this morning. While heading out this morning my senses were tricked into the Spring smells and breezes. Just yesterday I was huffing the pine scent at the local farm stand which is already heavily laden with trees, leaning against the rails, waiting for the incoming families to take them home, adorn them and watch them die a slow, albeit glorious death. Perhaps if we decorated people like that in their waning years, it would be more fun. The light days are short now. I am ever thankful for full spectrum lights. And, of course, the interwebzez with all the Cool.

Your Daily Cool Things:

Zoe Keating:Amazing Cellist

I just adore this woman's music. I have wanted to learn to play the cello for several years now, and this just makes me want it all the more. Seriously sensual and ethereal as well.


(image from a Russian Design company)

Karl Zahn lamps. Above, the Protea lamp which opens, like a morning glory, as the heat rises from the bulb. Below, the Dahlia-looking paper lamp I adore!

Karl Sahn: oboiler design

Your Daily Wonderful Design:

Now THIS is WAY COOL designing for a radiators!!!

(image source

The Zehnder Radiapaneel is a well designed heating accessory suitable for anyone interested in modern decor. Flat pipes from a continuously heated panel convecting radiant heat in a design which is elegant AND space saving. Using flat panels instead of rounded ones saves on energy, too.
Contact Zehnder for more information. Zehnder

Your Daily Inspiring Words:

"Start living life! Stop Sweating it!" -Secret Deodorant

Photo Sharing and Video Hosting at Photobucket


Your Daily Wicked-Good Food:

Flourless Citrus "Cake"

Preheat oven to 375 degrees

6 eggs
1 cup nuts (I have made this with almonds, peanuts, walnuts and hazelnuts. I have also used ground flax seed) ground to a fine powder in blender or processor
1 cup sugar
2 lemons (or 1 lemons and 1 small orange)
1 tsp. almond extract
Springform pan
parchment paper

Separate the eggs. Whip the whites and the almond extract to stiff peaks adding half of the sugar slowly. Whip until frothy and glossy.

Delicately fold in the crushed nuts and using a spatula place the mixture into a greased spring form pan with parchment circle covering the bottom. Be sure to oil the top of the parchment as well so the cake does not stick. Bake it in the oven until lightly browned and "stable" (not wiggly) approximately 12 minutes (depending on your oven).

In a double boiler, place the egg yolks and using a whisk, stir constantly until the yolks are frothy and light. Add the juice of the lemons and 1 tespoon of finely grated rind. Add the remaining sugar and whisk until the mixture becomes think (think hollandaise sauce).

When you take the "cake" from the oven it will shrink quite a bit. Don't worry. It is okay.

Pour the topping on top of the "cake" and let cool to room temperature, OR place in the fridge until chilled.