here's the story
Saturday, February 28, 2009
Friday, February 27, 2009
Thursday, February 26, 2009
ultra gypsies
I am working up the nerve to join them tonight: http://burlesqueshows.tribe.net/thread/46c424c7-0083-46a0-8d60-e305ac9338ec
We are Gypsies for today's world, wandering in a maze of modernity. We are a myriad of cultures, old and new, picking up what we need and defying the taboos that bind us. We are modern and primitive, urban and tribal, medusa and machine. We are living, evolving, timeless. We are Ultra Gypsy.
Ultra Gypsy--a pioneering force in the belly dance scene--is an innovative dance theatre company that is currently reinventing the controversial art form, bellydance. Led by Jill Parker, one of the founding dancers in FatChance BellyDance, Ultra Gypsy has been one of the Bay Area's premiere dance troupes since its foundation in 1996. With an artistic range encompassing everything from traditional Tunisian dance with authentic live musicians to avant-garde fire performances to electronic Aarabic tracks spun by the top DJs around the world, Ultra Gypsy has packed the house at a variety of venues including The San Francisco Fire Garden, Burning Man, The Crucible and The San Francisco Ethnic Dance Festival along with regular appearances at fine theaters and the hottest night spots around the country.
Ultra Gypsy conducts popular belly dance classes and workshops for all levels at studios in San Francisco and beyond. With over fifteen years of experience, Jill Parker has earned a reputation for helping everyone from first-time dancers to some of the world's best professionals. Many Fine dancers were groomed in her company, including Rachel Brice, Sharon Kihara, Frederique David and Shawna Rai. Ultra Gypsy boasts the biggest and best student base in the bay area.
Friday, February 20, 2009
Thursday, February 19, 2009
Tuesday, February 17, 2009
Tuesday, February 3, 2009
rex ray
"It's finished when I'm done!"
For anyone who has followed Rex Ray's career and has been curious to know how his inspired abstractions are created, come watch him do it!! Rex is preparing for a solo exhibition which opens in March. He is currently in the studio finishing the artwork to be presented in the MCA exhibition, including the largest painting of his career, an epic 9' x 25' canvas.
Gallery 16 has always been a place where artwork is not only exhibited, but created; equal parts studio and gallery. In this spirit, we asked Rex to finish the work for the MCA show at Gallery 16. We will host a very special event Thursday evening, February 12th, from 6-9 pm where guests will be able to enjoy music and cocktails while watching Rex work on the final stages of the new painting. This will be a very unique and fun opportunity to learn more about Rex and his work. A selection of canvases, collage and prints will be available for sale.
Check out Gallery 16's new blog http://gallery16.blogspot.com
bonbons
INGREDIENTS
* 1 cup margarine, softened
* 2 pounds confectioners' sugar, sifted
* 1 (14 ounce) can sweetened condensed milk
* 3 cups coconut
* 1 cup finely chopped walnuts
* 1 teaspoon vanilla extract
* 1 (12 ounce) package semisweet chocolate chips
* 2 tablespoons shortening
What to Drink?
Wine port
Hot Coffee
DIRECTIONS
1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
what is a bonbon?
fractal from sprott
Chocolate Puerh Ice Cream
Numi Organic Tea Chocolate Puerh Ice Cream
We recommend using organic ingredients when available
1 1/2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out into the milk
2 bags Numi Chocolate Puerh Tea
8 egg yolks
1 cup sugar
¼ teaspoon kosher salt
Infuse Milk: In a heavy saucepan, heat the cream, milk and the split and scraped vanilla bean until the milk begins to boil slightly around the edges. Turn off the heat. Remove the Numi tea from the tea bag and add it to the milk/cream mixture. Let it steep for 10 minutes.
Make Ice Cream Custard: In a large bowl, whisk yolks, sugar and salt until pale. Gradually whisk hot cream/milk mixture into yolk/sugar mixture. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 2-3 minutes) or when the temperature reaches 160ºF (do not boil!). Pour through a strainer into a bowl over an ice bath. Whisk to cool quickly.
Churn Ice Cream: Process custard in an ice cream maker according to manufacturer's instructions. Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).
Makes 1 quart.
Recipe created by www.PartiesThatCook.com
From the Alchemist
When considering what to share with your loved one this Valentine's Day, Chocolate always seems to be on the top of the list. NUMI has created a treat for you. Not only are we introducing a revolutionary new tea category, but have made it easy for you to bring health and sinful chocolate satisfaction to your everyday tea pleasures. NUMI's new Organic Chocolate Puerh combines the finest Organic Chocolate nibs and powder with a variety of tastes includingfresh organic vanilla bean, nutmeg, Rooibos and orange peel to the 500 year old wild Puerh Tea Tree's. To learn more about this ancient Puerh healer, www.numitea.com/puerh . Enjoy this Valentine's Day and delight the desires of your loved one with a cup of NUMI's Chocolate Puerh!
We recommend using organic ingredients when available
1 1/2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out into the milk
2 bags Numi Chocolate Puerh Tea
8 egg yolks
1 cup sugar
¼ teaspoon kosher salt
Infuse Milk: In a heavy saucepan, heat the cream, milk and the split and scraped vanilla bean until the milk begins to boil slightly around the edges. Turn off the heat. Remove the Numi tea from the tea bag and add it to the milk/cream mixture. Let it steep for 10 minutes.
Make Ice Cream Custard: In a large bowl, whisk yolks, sugar and salt until pale. Gradually whisk hot cream/milk mixture into yolk/sugar mixture. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 2-3 minutes) or when the temperature reaches 160ºF (do not boil!). Pour through a strainer into a bowl over an ice bath. Whisk to cool quickly.
Churn Ice Cream: Process custard in an ice cream maker according to manufacturer's instructions. Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).
Makes 1 quart.
Recipe created by www.PartiesThatCook.com
From the Alchemist
When considering what to share with your loved one this Valentine's Day, Chocolate always seems to be on the top of the list. NUMI has created a treat for you. Not only are we introducing a revolutionary new tea category, but have made it easy for you to bring health and sinful chocolate satisfaction to your everyday tea pleasures. NUMI's new Organic Chocolate Puerh combines the finest Organic Chocolate nibs and powder with a variety of tastes includingfresh organic vanilla bean, nutmeg, Rooibos and orange peel to the 500 year old wild Puerh Tea Tree's. To learn more about this ancient Puerh healer, www.numitea.com/puerh . Enjoy this Valentine's Day and delight the desires of your loved one with a cup of NUMI's Chocolate Puerh!
Sunday, February 1, 2009
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