German photographer Michael Wesely specializes in long exposure photography. Using a self-built pinhole camera, his photographs have captured the light of its subjects for up to three years. In 2001, he was invited by the Museum of Modern Art in New York to capture the re-development of their building. He set up four cameras in four different corners and proceeded to record the destruction and re-building of the MoMA until 2004 — that's an exposure of 34 months! With a surreal and almost eery quality about them, I find these photos to be hauntingly beautiful and ghost-like. I feel inspired to take some extremely long exposure shots myself, but I'm pretty sure that J would have a cow if I were to leave...
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Continue readingThis video seems particularly fitting for our life at the moment. Although I have to admit that I'm the one doing most of the reading and researching...
Continue readingCircle Lenses are special contact lenses that are designed to make the wearer's irises appear larger, creating a doe-eyed, anime-like appearance. Many in the western world first became acquainted with them when the NYTimes and The Inquisitr recently ran pieces warning consumers of their potential dangers. The fact of the matter is, Circle Lenses have been around in Asia for years now and are just as safe as regular contact lenses (provided that you purchase them from a reputable dealer). Just as long as you take care to clean and store them properly, do not wear them for extended periods of time, never wear them past their expiration dates, do not share them with friends, and wear the correct prescription strength (if needed)...
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My mother "invented" this dish one night and it has since become one of my favorites to make on lazy summer evenings. The best part? It is so easy that anyone can make it. Ingredients: thinly sliced beef, sukiyaki-style mushrooms (I used king oyster, portobello, shiitake, and enoki mushrooms in this example but feel free to use your favorites) soy sauce wasabi Instructions: Wash and tear/chop all mushrooms into bite-sized pieces. Throw them into a pan and sautee on medium heat. (You may want to wait a couple of minutes to include the smaller mushrooms, like enoki, so that they don't become too soggy.) There is no need to add any oils — the natural juices from the mushrooms will suffice. As the mushrooms are cooking, prepare to add your beef. I...
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