It's Kitty K.

October 05, 2012

A fucked up day ahead of you? Wear a bow in your hair!

Sometime you just know it's going to be a bloody miserable day.

The least you can do to make you feel a little better is dress up.
Here's a fairly easy way to bring some joy in your hairdo.

1. Begin by taking one small section of hair from each side of your head. The bigger the sections, the bigger the bow.

2. Tie the two sections together with an elastic to create a half ponytail. Don’t pull the ends through the elastic the last time you wrap it to create a loop like the picture on the right.

3. Split the loop in half to create two smaller loops and clip one loop aside for later.

4. Use your fingers to spread out the loop and push it flat against your head into a bow shape. Insert one bobby pin going from top to bottom and one going from bottom to top.

5. Repeat on the opposite side to finish the bow shape.

6. Pick up the remaining ends of the ponytail and wrap them up and around the elastic to hide it. Secure it with bobby pins underneath.

October 04, 2012

You bus stickering Nostradamus you.

Tell m Patsy darling.

By http://www.behance.net/muratpalta

It's the broken heart I want.
Or the gun.

One of Debbie Harry's first modeling gigs for the paperback book cover of this 1971 reissue of Scottish author Josephine Tey’s 1949 mystery novel, The Franchise Affair

October 03, 2012

Inspiration before bedtime: Irving Harper

October 02, 2012

Blogging makes me hungry

OH YES

shrimpandbeans Chile Spiked Shrimp and Beans with Basil and Pistachios: Onward

Chile-Spiked Shrimp and Beans with Basil and Pistachios
adapted from the October issue of Bon Appetit
*serves four

4 tablespoons olive oil, plus more for garnish
3 garlic cloves, minced
2 dried chiles de arbol*
1 bay leaf
8 ounces of diced tomato (I used San Marzano)
Kosher salt, freshly ground pepper
1 tablespoon of tomato paste
2 15-ounce cans of canellini beans rinsed and drained, or equivalent of cooked dried beans
1 cup of chicken broth (sub vegetable broth if serving pescatarians)
1 pound of medium shrimp, peeled and deveined
1 teaspoon of smoked paprika
3 tablespoons of chopped basil
1/4 cup of roughly chopped pistachios
baguette, to serve

1. Preheat your broiler. Heat two tablespoons of olive oil in a large over-proof skillet over medium-high. Add half of the minced garlic, chiles and bay leaf. Cook for a few minutes, stirring, until you can smell the garlic and chili (be careful not to burn the garlic).
2. Add diced tomatoes, season with salt and pepper, and continue cooking for another 5 minutes.
3. Stir in the tomato paste, cooking for 3-4 minutes, or until the paste deepens in color. Next, stir in the beans and broth.
4. Lower the heat to achieve a brisk simmer and cook for another 3-4 minutes, or until thickened. Season with additional salt and pepper, as needed.
5. Place the shrimp, rest of the garlic, two tablespoons of oil, and paprika in a medium bowl. Season with salt and pepper and mix to coat the shrimp.
6. Arrange the shrimp over the beans in one layer. Transfer the skillet to the oven and broil until the shrimp are completely cooked through (about 3 minutes).
7. Serve in bowls with a side of baguette, to sop up the juices. Garnish with freshly-chopped basil and pistachios. Drizzle each bowl with additional oil, if desired.

McNulty

Hilary

Murakami

Murakami's work has a sense that something has been lost and hidden, what is real and what is not.

To match this playfullness for the covers, publicer Vintage Books commissioned Noma Bar whose powerfull graphic illustrations cleverly utilise negative space concealing secondary images and illusions. Noma's illustrations were screenprinted by hand to give them a personal and softer edge.

The full set of Murakami covers can be seen on Vintage Books tumblr.