Archive for July, 2013
The 2013 World Diving Championships took place last week in Barcelona. The outdoor venue provided some opportunities for spectacular photography.
Considering I was rather critical of Instagram in its early stages, I’m a convert. I use Instagram myself, and I love it. Professional photographers and respected institutions are accepting it. It’s changing the way news and world events are reported. Case in point: At an event like this, by following some of the divers, you’ll even see some behind-the-scenes images that are just as good (or interesting) as the photos that journalists release. These photos are from the Instagram accounts of divers Jack Laugher and Chris Mears. Every gay man’s favorite diver Tom Daley is also active on Instagram.
And while I’m on the subject of this event, I’d be remiss if I didn’t feature of the promo material for it. The photography for their advertisements is just lovely.
Chain of Desire, photographed by Chiun-Kai Shih is in the July/August 2013 issue of Snap magazine. I love it. The scene was styled by Debbie Hsieh and features models Michael Lewis, Walter Savage and Chantal.
“The most brilliant thing about photography is that it’s a passport into any social situation whatsoever. It’s a ticket to photograph the President of the US, or a heroin addict in Camden, or a prostitute in Paris, or the biggest recording star in the world. Becoming a photographer is a way of finding out about people — finding out about life — and experiencing what they experience.” — Nick Knight, British fashion photographer, documentary photographer, and web publisher as director of SHOWstudio.com.
I’m not the type to criticize another artist’s work. And I do understand — and often appreciate — the understated artpiece. That said, I don’t always understand the purchasing habits of power art buyers. Not that I wouldn’t want to own a few of these (who in their right mind wouldn’t want an original Cindy Sherman?). But would I replace all of the art in my own home with all of them? No.
I get off on this kind of stuff. When I was a kid, I even went through a phase when I wanted to be an astronomer. Then I learned that they have to live in places like Chile and remote islands, or Tucson.
No really, this kind of thing is so cool to me.
“Look again at that dot. That’s here. That’s home. That’s us. On it everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives. The aggregate of our joy and suffering, thousands of confident religions, ideologies, and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilization, every king and peasant, every young couple in love, every mother and father, hopeful child, inventor and explorer, every teacher of morals, every corrupt politician, every ‘superstar,’ every ‘supreme leader,’ every saint and sinner in the history of our species lived there-on a mote of dust suspended in a sunbeam.” –Carl Sagan
I don’t consider myself bohemian (or even “boho” as the chic people call themselves). But I would not cry if I had to sleep in some of these bohemian bedrooms. To see a lot more, see 48 Refined Boho Chic Bedrooms. [Click to enlarge.]
This set of images is from a series called Winter Warm Up by a photographer who goes by MiLo800. The model’s name is Julio. These are amazing.
I love peas, but I’m not a huge fan of pea soup. But this photo is so pretty that I just might have to try to make this. Recipe found via My New Roots.
- knob of coconut oil (or ghee)
- 2 medium onions
- 4 cloves garlic
- a couple pinches sea salt
- 1lb. shelled peas (frozen is fine)
- 2 cups flat leaf (Italian) parsley, leaves only
- 3-4 cups vegetable broth (depending on how fluid you like it)
- zest of ½ lemon, or 1 Tbsp. lemon juice
- 1 Tbsp. cold-pressed olive oil
Roughly chop onions and mince garlic.
In a large stockpot, heat a knob of coconut oil. When melted, add onions and a couple pinches of salt, stir to coat, cook for 5-10 minutes until onions have browned. Add garlic, stir to coat, cook three minutes.
Add 3 cups hot vegetable broth, (reserving 1 cup for blending) add peas, bring to a simmer and turn off the heat. Add parsley and fold in to wilt leaves. When the parsley has wilted, transfer the soup to a blender and blend on high until smooth (add extra broth if desired). Add lemon zest, juice, and olive oil, blend. Season to taste. Serve as is, or let cool slightly, then place in the fridge until fully chilled. Keeps for 3-4 days in the fridge.
This photo is lovely. Photographer and model unknown.