Top 10 Biggest Volcanic Eruptions in History
The recent eruptions of the Eyjafjallajökull volcano in Iceland were a stark reminder of nature’s ability to bring human activity to an abrupt standstill. The cloud of smoke that drifted over Western Europe made aviation travel untenable, returning European skies to a quietude not felt for decades..
Luxury Dining Rooms Ideas
A lingering hint of contemporary gothic pervades these luxury dining room ideas by Cattelan Italia. Black and white color schemes throughout simply demand attention… hints of sparkle add glitz and glamour
Top 10 Most Memorable Celebrity Weddings
The upcoming Chelsea Clinton nuptials have provoked endless speculation – from whether she’ll opt for an Oscar de la Renta or a Vera Wang dress, to whether the former First Daughter will be serving anything other than vegan food to her guests.
Pirelli Calendar 2011
During a press conference in Moscow this past Tuesday, Karl Lagerfeld presented his rendition of the famed Pirelli Calendar for 2011.
Vogue Paris Calendar 2011
Mikael Jansson shoots the stunning new Vogue Paris 2011 Calendar featuring Daria Werbowy. Styled by Anastasia Barbieri and Jewels by Louis Vuitton.
Tuesday, November 30, 2010
Sunday, November 21, 2010
Kirsty Mitchell`s Photography
Kirsty Mitchell has a wonderful imagination and eye for the extraordinary.
Not only does she take beautiful photos, but she also makes the clothes, props and sets.
She has a great sense of color and form and she is able to stitch together
some spectacular fantasy lands from her imagination.
Thursday, November 18, 2010
Orange Chocolate Mousse
1 slab 70% Lindt chocolate
1 tsp grated orange zest
2 Tbs caster sugar
3 eggs, separated
½ cup(125ml) cream
2 Tbs orange liqueur (Grand Manier)
Break chocolate in pieces and melt in a bowl over boiling water. Combine the orange zest, egg yolks and sugar in a mixing bowl and beat until light and creamy.
Add the melted chocolate to the egg mixture and fold in with a spatula until it is properly mixed. In two separate bowls, beat the egg whites until stiff and also the cream until it forms soft peaks. Fold the cream into the chocolate mixture, take care not to over mix. Now do the same with the egg whites. If you are using liqueur, this is the time to also fold it into the mousse. Spoon the mousse into the hollow oranges and chill overnight or for at least 2 hours. Serve with chocolate shavings and a sprig of mint.
Friday, November 5, 2010
