Oh SNAP

On September 20, 2015 by theseventhsphinx

Joined Snapchat a few days ago and I’m still not entirely convinced it’s my kind of thing…like, maybe I can’t be bothered, and don’t have enough friends for this?

But I’m going to give it a chance.

It’s a low key way to experiment with video, which I’ve been wanting to do for years now but haven’t quite gotten my act together. [I am going to, though!] And I can see the appeal of the everyday life-moment sharing that it encourages more successfully, it seems, at least for me, than either twitter or instagram,* which have their own distinct uses, pros, cons.

username: seventhsphinx
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*Follow me on instagram! I love instagram.

It takes quite a lot of energy, from my perspective, to go to the trouble of this kind of sharing (perhaps I do not give so generously/unquestioningly of myself and my time social-media-wise as the younger generation?)…but I do enjoy seeing the storylines of my friends, and a few people I follow on YouTube who aren’t my friends but who are entertaining or share interesting data. Anyway, I’m sufficiently intrigued.

Are you on Snapchat? Do you love Snapchat? Can you explain to me if you chat a snap, or snapchat a snapchat, or are the terms interchangeable?

Follow me! Show me how it’s done! Let me know your username in the comments and I’ll follow you!

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on the menu: other things you can do with brioche

On March 26, 2013 by theseventhsphinx

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Bostock. A heretofore unknown [to me] recipe from eastern France. Brioche slathered with almond cream [fragipane], sprinkled with sliced almonds and baked. Good.

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Raisin snails. Brioche dough spread with pastry cream and whiskey-soaked, flambéed raisins, all rolled up. Don’t these look like something you would purchase in a pastry shop? I used a rolling pin, which is when you know stuff is getting serious.

Both from Dorie Greenspan’s Baking: From My Home to Yours.

 

on the menu: brioche by hand

On March 21, 2013 by theseventhsphinx

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Brioche turns out to be a little laborious. And almost half butter.

Lacking a stand mixer, I mixed the batch by hand (which I truly cannot recommend [I have a blister!]). Many hours of waiting for dough to rise (with winter reluctance), and giving dough the smackdown, and waiting some more, and putting it in a bread pan, waiting some more. Actually not a bad way to give structure to a day, if structure is lacking; I don’t know what I would have accomplished* today if not for this brioche.

*but ‘accomplish’ is such an ugly word, anyway.

It looks pretty much the thing:

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Do you know what this means?

It means I made bread today.

Edible bread.

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Why did I make brioche?

I really couldn’t tell you.

I find that baking can be mysterious in this way. And one has got to do something, after all.

 

I used the recipe from Dorie Greenspan’s Baking: From My Home to Yours.

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reading: Nabokov, Adler, Forster, Kakuzo…

On March 20, 2013 by theseventhsphinx

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Between Meals, A.J. Liebling – I like reading gastronomes, particularly the French ones, and the ones partial to French cuisine. Want to read the Greek and Roman ones, too.

The Book of Tea, Okakura Kakuzo – How lovely is this binding?

Pale Fire, Vladimir Nabokov – Lolita is the kind of favorite that makes me want to read everything Nabokov has written. So, working on that. So far, so good.

Pitch Dark, Renata Adler – Renata Adler writes directly for me, it seems. Directly for my species of consciousness. I felt this with Speedboat as well. Find her so inspiring as a writer.

Howards End, E.M. Forster – many lovely passages, thanks to CPL for recommending.

Swann’s Way, Proust – still (savoring, not that there is any danger of running out of text for the next several years)

on the menu: sautéed grape tomatoes + balsamic reduction, thyme

On March 19, 2013 by theseventhsphinx

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More reductions are in order.

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