Silk Flowers – Cannibals and Headhunters
Posted on Jan 03, 2009 under silk flowers | Comments are off
Music video
Duration : 0:1:29
Christmas wreaths, drag queens and leather daddies
Posted on Dec 18, 2008 under wreaths | Comments are off
Brad Pritchett checks out J.D. and Steve’s 14th annual Christmas Show and Wreath Auction at Dallas Eagle, to benefit ASD
Duration : 0:3:59
Ching He Huang/Chinese Food Made Easy/Cooking for family/Sweet and tangy chilli beef
Posted on Dec 12, 2008 under dried foliage | Comments are off
Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends
Sweet and tangy chilli beef
Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.
Ingredients
For the sweet and tangy dressing
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
To serve
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
1 small mango, peeled, stone removed, flesh finely diced
Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
Duration : 0:5:15
Necrophagia: Flowers of Flesh And Blood (Live)
Posted on Nov 28, 2008 under dried flowers | 2 Comments
From Necrophagia’s live album Slit Wrists and Casket Rot. Left to rot
Dried up, dying
Draining life
As we know it
Rotting flesh
Doesn’t seem to bad
Compared to the filth
In which we’re planted
Beyond magick
I’ve seen the other side
There’s nothing here for me
I crave darkness
Suffer the children
In a paradise lost
A moment frozen
Killed by silence
Echoing forbidden fruits
Nothing but lies
Sins of the father
Passed on like plague
Take me back
To nothingness
Away from the pain
Eternal sleep
Beckons me
We are all
Flowers of flesh and blood
Duration : 0:4:46
AS DRY LEAVES THAT BEFORE
Posted on Nov 26, 2008 under dried foliage | 2 Comments
the wild hurricane fly
Duration : 0:1:47
Necrophagia: Flowers of Flesh And Blood
Posted on Nov 26, 2008 under dried flowers | 5 Comments
From Necrophagia’s album The Divine Art of Torture. Left to rot
Dried up, dying
Draining life
As we know it
Rotting flesh
Doesn’t seem to bad
Compared to the filth
In which we’re planted
Beyond magick
I’ve seen the other side
There’s nothing here for me
I crave darkness
Suffer the children
In a paradise lost
A moment frozen
Killed by silence
Echoing forbidden fruits
Nothing but lies
Sins of the father
Passed on like plague
Take me back
To nothingness
Away from the pain
Eternal sleep
Beckons me
We are all
Flowers of flesh and blood
Duration : 0:4:39
Dry and flower garden
Posted on Nov 26, 2008 under how to dry flowers | Comments are off
Dry and flower garden
Duration : 0:0:25
Holidays Made Easy – How to Make Wreaths
Posted on Nov 14, 2008 under wreaths | Comments are off
Holidays Made Easy at www.WhereCreativityHappens.com
From simple to spectacular, there’s a wreath for you. Let Michaels creative expert, Jo Pearson, show you how quick and easy your holidays can be.
Duration : 0:4:9
Cool Halloween Pumpkin
Posted on Nov 14, 2008 under dried flowers | 9 Comments
Create easy black and orange no-carve designs on pumpkins! Simply spray paint a pumpkin matte black, let dry, then scrape off designs with a paring knife. Choose simple lines, or etch an easy shape or pattern such as a zigzag. Carve out the inside of the pumpkin to use as a vase for flowers.
Duration : 0:3:38
Ching He Huang/Chinese Food Made Easy/Street Food/Spicy tofu and edamame beans
Posted on Nov 12, 2008 under dried pods | Comments are off
Ching He Huang/Chinese Food Made Easy/Street Food/Spicy tofu and edamame beans
Ingredients
For the tofu stir fry
2 tbsp groundnut oil
400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tsp dried chilli flakes
For the edamame beans
1 tbsp groundnut oil
1 red chilli, de-seeded and finely chopped
75g/3oz fresh edamame beans, out of their pods (available from Asian supermarkets)
1 tsp light soy sauce
1 tsp Chinese black rice vinegar or balsamic vinegar
1 large handful fresh coriander, finely chopped
Method
1. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.
2. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.
3. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander.
4. To serve, pour the beans over the tofu and serve immediately.
Duration : 0:6:50
