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Thursday, July 29, 2010

Bird Is The Word



Bird Is The Word

georgie magazine (www.heygeorgie.com)photography - Ashley Champagneillustration - Cordelia Chanstyling - Kyla Kazeil and Stacey Borukmakeup - Nicola Gavinsconcept and design - Nathan Marshallmodels - Ashley and Eric (Hi-Fi Models)
http://www.behance.net/gallery/Bird-Is-The-Word/568462
Quote by~Walt Whitman
Press close, bare-bosomed Night! Press close, magnetic,nourishing Night!Night of south winds! Night of the large, few stars!Still, nodding Night! Mad, naked, Summer Night!

Facts
If Wal-Mart was classified as a country, it would be the 24th
most productive country in the world.
Approximately 150 people are killed each year by coconuts.
Until the 1960's men with long hair were not allowed to enter Disneyland.
India has a Bill of Rights for cows.
Eiffel Tower always leans away from the sun.Because heat expands the metal.

Tip
Spray bug-gunk area with WD40 and let it stand for 10-15 minutes.
Then wash it off.

Recipe
Peach & Strawberry Crumble
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons arrowroot flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
Topping
1/2 cup light brown sugar
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
Serving suggestion: whipped cream, vanilla ice cream or gelato
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes
until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Crafts & Tutorials
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