In honor of my friends over on the east coast getting hammered by winter storms, I’ll share this quick story from Twisted Sifter.
Photographer Angela Kelly collaborated with her 7-year-old son to create these beautiful photos. Her son blew the bubbles and Angela captured them as they floated and landed. Each bubble is distinct and unique; and the photos are wonderful.
You can see more of Angelas work on her Facebook page, her flickr page, her website, and at her Etsy store.
MAPLE ROASTED PEARS (Serves 2)
Super-easy, incredibly tasty dessert!
INGREDIENTS:
2 Ripe Bartlett Pears
1 TBSP Unsalted Butter
2 TBSP Dark Brown Sugar
2 TBSP Maple Syrup
1 TSP Vanilla Extract
HOW TO:
Preheat oven to 375°. If you prefer them without skin, peel the pears. If not, leave skin intact. Cut pears in half lengthwise and remove the core (a melon-baller works great for this).
Melt the butter in a cast-iron (or oven-proof) skillet over low heat. Add the brown sugar and maple syrup, stir until sugar is dissolved. Add the pears, turning them a couple times to completely coat them in the mixture.
Place the pears cut side down and transfer to oven. Bake for about 30 minutes, basting with the pan mixture occasionally.
Remove the pears from the oven and transfer to a plate. Add the vanilla to the pan juice mixture and stir. If too thick, add a couple tablespoons of water to thin. Pour mixture over pears and serve.
Bon Appetit!
Today launches a new section of cre8tivity lab – future cre8tors. This section will focus on creative education and careers.
First up is a quick post to relate this story – the release of the annual study conducted by Otis College of Art & Design in Los Angeles. The Otis Report On The Creative Economy has focused its efforts on southern California for a number of years. This year, however, the entire state was included in the report and the findings are interesting (if not exactly surprising).
Though the industries that comprise the creative economy are not legally defined, the report includes data from various industries, from automotive design to fashion, to gaming and entertainment. It finds that these combined industries contributed $155,000,000,000.00 to California’s economy and accounts for nearly 8% of the states revenue.
These figures speak to the demand in this sector and hint at potential growth. That’s certainly the hope by those generating this report; to statistically detail that creative jobs are important to the state. Policymakers, citing reports like this one, can then make the business case for arts and design when preserving or (heaven forbid) increasing funding for arts education. Perhaps it can even be used to lure creative businesses to the state with the promise of a skilled creative workforce.
You can read the full report here.
ENDIVE AVOCADO SALAD (Serves 4)
INGREDIENTS;
6 Slices Thick Bacon
1 Head of Curly Endive, trimmed and chopped to bite-size
2 Heads of Belgian Endive, trimmed and chopped to bite-size
2 ripe avocados, chopped to bite-size
1/2 Cup Crumbled Gorgonzola Cheese
2 TBSP Minced Shallots
1 TBSP Sherry Vinegar (available online or at specialty retailers like Cost Plus)
1/4 Cup Extra-Virgin Olive Oil
Sea Salt and Cracked Pepper
HOW TO:
Over medium heat, cook the bacon until crisp and brown on both sides. Set aside on paper towels to drain. Crumble once cool.
Combine the lettuce, avocado, gorgonzola cheese, and bacon in a large mixing bowl. Set aside.
In a small bowl, whisk together the shallot and vinegar. Add olive oil slowly and whisk until fully mixed. Drizzle over salad, toss, salt and pepper to taste.
Bon Appetit!
