I ran across Thomas Jackson‘s work on Pinterest and thought it was pretty awesome. His ongoing “Emergent Behavior” series of photographs are inspired by “self-organizing, ’emergent’ systems in nature such as termite mounds, swarming locusts, schooling fish and flocking birds,” says Jackson. “By constructing the pieces from unexpected materials and placing them in environments where they seem least to belong, I aim to tweak the margins of our visual vocabulary, and to invite fresh interpretations of everyday things.” Jackson’s technique for capturing these images is also quite fascinating. (MORE)
I LOVE potato chips! This oven-fried version is adapted from a recipe by Joanne Weir. I’ve made it several times now and have perfected it to my liking. Once you’ve tried these, you’ll never buy supermarket potato chips again! These are easy to make and healthier than any packaged version. Enjoy them in moderation as a side dish with your favorite meal, or serve as a tasty appetizer with cocktails.
1 large Idaho potato (12-14 oz.)
2 T Extra Virgin Olive Oil
1/4 t dried marjoram
kosher salt and freshly ground black pepper, to taste
1. Peel and cut potato into paper-thin slices. I use my Slice-O-Matic, but you can use a mandolin slicer or a chef’s knife.
2. Place potato slices into a large bowl of water for about 20 minutes. This rinses off the starch and promotes crispness.
3. Drain potato slices and pat dry on a kitchen towel or with paper towels.
4. Place potato slices in large bowl. Add olive oil, marjoram, salt and paper. Toss with hands until potatoes are evenly coated.
5. Place slices flat on a large baking pan or cookie sheet lined with parchment paper. Try not to overlap slices for even crisping.
6. Bake in 400-degree oven for 20-40 minutes until lightly browned and crisp. NOTE: baking time will vary depending on the thickness of potato slices. Remove from baking pan and place in a bowl or platter. Add additional seasonings or chopped fresh herbs such as rosemary or chives as desired. Serve immediately while chips are warm.
Yield: about 3 cups of chips. I usually make double the recipe and there are never any leftovers.
The Rolling Stones revealed their updated logo on their web site in late June and have announced a 50th anniversary concert tour for next year. The legendary rock band’s new logo was designed by Shepard Fairey, and features the signature tongue-and-lips symbol, which was originally developed by designer John Pasche for the band’s 1971 album “Sticky Fingers”.
I can’t be in London, but I’m excited and looking forward to watching the 2012 Summer Olympic Games, which begin on Friday, July 27 and end on Sunday, August 12. Swimming, diving and gymnastics will be at the top of my list when I tune in, along with the opening and closing ceremonies. Artist David Watkins designed the 2012 Olympic medals, which stand ready in the Tower of London vaults. Watkins’ Olympic gold medal is the heaviest to date, weighing in at 400g, of which 6g is gold, and the rest is solid silver. The Olympic medals have a rich and interesting design history. (MORE)
Today is America’s 236th birthday. Happy Independence Day to my family, friends and clients! THANK YOU to all who serve our country, and to all our fallen heroes. The painting below is one of my favorite works of art by American-born painter Jasper Johns. (MORE)