Victorian Ladies Bookmarks by Marina’s Wishes.
Hyundai Card Travel Library - Wonderwall
This amazing library and cafe interior in South Korea is a celebration of fractured geometry and irregular forms. It has been designed to communicate the diversity of both the information it exhibits and the people who visit it; a point that is partially accentuated by the collection of chairs sourced from around the world that line the table in the cafe area… envisioned by its designers as the spot where people meet and cultures collide. The staircase that jaggedly winds its way up the centre of the space is fantastic too.
See more at: ArchDaily
"….burlesque clubs feel like a place for girls. Strip clubs—despite the occasional presence of a Spice Girl, ten years ago—do not. Watching good burlesque in action, you can see female sexuality; a performance constructed with the values system of a woman: beautiful lighting, glossy hair, absurd accessories (giant cocktail glasses; huge feather fans), velvet corsets, fashionable shoes, Ava Gardner eyeliner, pale skin, classy manicures, humor, and a huge round of applause at the end—instead of an uncomfortable, half-hidden erection, and silence."-
this is a good point, although the “pale skin” should be omitted.
Burlesque compared with stripping is a parallel i love to analyze.
"So what is the best vegetable? Well, we all know that: it’s the potato. The vegetable you can’t screw up. You can throw a potato into a bonfire, run away from it - and, an hour later, it’s turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face."- Caitlin Moran, Moranthology (via shindeagan)
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons Asian chili-garlic sauce (or to taste; optional)
1/4 cup water
1 (16oz) bag coleslaw mix
1/2 cup chopped fresh cilantro
6 scallions/green onions, white parts minced; green parts sliced thin
1 tablespoon vegetable oil
1 pound ground pork
3 tablespoons freshly grated ginger
12 (9 inch) rice paper wrappers
Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.
Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.
Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.