I love architecture and design, and I love how these buildings incorporate light, water, space and angles into living and performance spaces that feel uplifting. In the first video, Holl talks about the spaces and the ideas he was trying to communicate with these buildings; the second video is a beautiful visual tour through some of the spaces.
My favorite bits are the skylights covered with water, that cast flickering pools of light on the rooms below, and the flat plane of water that is such an integral part of the entire design. (Plus I also love all the wood and stone and glass!) I wish I could live in this space…
I found these guys one night when I was surfing YouTube on my iPhone. I fell in love with their searing acoustic covers, and watched probably 20 or more videos that first night. These are some of my favorites…
I first saw Abuk when she was a tiny girl, barreling around my church parlour during coffee hour after Sunday service. Like most toddlers, she was always intent on moving as quickly as possible towards whatever had most recently captured her attention.
I rejoiced when I learned that Abuk’s adoptive parents, Glen Pearson and Jane Roy, were finally able to bring Abuk’s twin, Achan, and their older brother, Ater, to Canada to complete their family in 2007.
Glen and Jane have been doing humanitarian work in Southern Sudan since 1998, and through their tireless efforts they continue to raise funds and awareness for this war-torn land.
Okay, so in this video I show you how to broil rapini, also known as broccoli rabe (or raap), broccoletti, broccoli di rape, cime di rapa, rappi, friarielli, and grelos.
(I totally Googled that. Just saying.)
Rapini looks sort of like broccoli, only smaller and wilder looking. I normally don’t like it – it can be kind of bitter – but in this recipe it’s really sweet.
For this recipe you’ll need:
one bunch of rapini
some olive oil
and some salt
You’ll also need a baking sheet, a bowl to toss the rapini in, an oven and some kind of timing device (if you don’t want to have to keep checking the rapini every couple of seconds). Just saying.
Set your oven to about 350 degrees Fahrenheit, drizzle olive oil over the rapini, toss the rapini in a bowl with your hands to cover everything with the oil, and then arrange everything on your baking sheet and bake the rapini for about 35 to 40 minutes.
When the rapini is done, the leaves should be all thin and crispy and starting to brown, and the stalks should be tender. Ish.
Some benefits of this recipe are… okay, eating greens.
Also: Not a lot of dishes to clean up afterwards.
Some possible ways this recipe could fail:
Cats love rapini. Apparently. So, your cats could eat all your rapini if you leave it unattended before you cook it.
Also: I spilled salt all over my floor when I was photographing the salt.
Also: I put my BlackBerry down on the counter and accidentally got olive oil on it.
This post was originally published on my vegetarian cooking blog, frugal vegetarian cooking.