monkichichan
my healthy dose of culture; film, music, traveling, food, photography, design and arts.
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Great video made by Aditya Satria from our previous projects at Thematic Visual Culture!
(Source: vimeo.com)
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“you have to fall in love for what you do”
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I have spent a few hours for browsing this blog, very exciting vintage products with not very exciting prices, unfortunately.
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This is a motivational poster with very good advices for everybody that complains a lot about their life.
http://shop.holstee.com/collections/designed-x-holstee/products/holstee-manifesto-poster
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Dreamy livingroom on Flickr.
this afternoon feels so gloomy, I would like to sit here and stay for a while and try not to think about you.
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You don’t stop doing things because you get old. You get old because you stop doing things. – Pilcher(quote from Andrew Zucerkman’s CreativeMornings talk)
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An attempt to eat healthy during my diet program-eat more protein & no carbs for dinner- so I bought a John Dory and tried to cook it. There are some interesting recipe online, cook it the Italian way. Looks yummy… it’s expensive to buy wine in Indonesia so I think I’ll try it without wine first!
Sicilian-style John Dory with capers, garlic and olives
Serves 4
4 (about 500g) John Dory fillets, 1 tbsp extra-virgin olive oil, 2 garlic cloves, finely sliced, ¼ cup salted capers, rinsed ¼ cup green olives, ¼ cup dry white wine, ½ tbsp flat-leaf parsley, finely chopped
To serve: lemon wedges and sautéed potatoes
Season John Dory fillets with sea salt and freshly ground black pepper. Heat olive oil in a frying pan over medium heat, add garlic and sauté for 2-3 minutes until softened. Remove garlic from pan and reserve. Add fish fillets (in batches, if necessary), skin-side down and cook for 3-4 minutes. Turn fish and cook other side for 3-4 minutes or until just cooked. Remove fillets from pan and transfer to warmed plates. Return garlic slices to pan, turn heat up to high, add capers, olives and white wine, stir well and cook for 1-2 minutes until sauce thickens. Pour over fish, sprinkle with parsley and serve immediately with lemon wedges and sautéed potatoes.RECIPE ANDY HARRIS PHOTOGRAPHY WILLIAM MEPPEM STYLING ANDY HARRIS AND SABINE SCHMITZ DRINK SUGGESTION PETER BOURNE
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Audio post reblogged from William Wilkinson
Don’t Move - Phantogram
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I have always updated myself with Thailand flooding news, because I love the country, the culture and especially the food. Thailand is one of my favorite getaway spot, so my heart goes to the Thai and wishing that everything will go back to normal sooner than later.
great pictures of the underwater Bangkok:
http://www.theatlantic.com/infocus/2011/10/bangkok-underwater/100178/
