lots of donuts in the office today. instead of feeling guilty i made graphikz
Whether by design or because someone had dropped out, Laboa hadn’t informed Bowien until the last minute that he’d be competing, too. Now Danny stood there, -staring at the prescribed ingredients—basil, olive oil, sea salt, garlic, Pecorino, and pine nuts. He had made pesto in the restaurant, but only in five-gallon batches using a food processor, never with a mortar and pestle. All around him, chefs were sweating centuries of traditional training on how to do pesto the correct way. Bowien’s mind instead went to what he dislikes about most pestos—how they separate into broken pools of oil surrounding herbal sludge, how the heat generated by a smashing pestle or whirring blade gives the basil a blasted, acrid taste. What, he thought, if I treat this more like a Spanish aioli—or, better yet, a vinaigrette? So he put the pine nuts, salt, and garlic in the mortar and started gently adding the oil and basil, using the pestle more like a whisk than a club. The result was shimmering, bright green, and fresh-tasting. Just before the judging, he tightened up the emulsion by folding in the cheese.
He won the damn thing.
”— read this great profile of Danny Bowein (of Mission Chinese Food) on GQ. You don’t have to be a chef to relate to the themes of craftsmanship and creativity.
— excerpted from Life Itself
Markus Amm, Coin-study, 2008
arrested by this photo.
as a UI person, i’ve been obsessed with matte black lately, so this fits right in.
in love with katrin coetzer’s illustrations. found via missmoss, who i’m starting to think shares my brain.
— Roger Ebert
— Neil Blumenthal, founder of Warby Parker