bostonfly

[bostonfly]

Echoes of the Past: Elena Rebinder’s Typewriter Art from 1930’s Russia

#typewriter #art #elena rebinder

[bostonfly]

Erik Winkowski

#windows #window ballet #erik winkowski

[bostonfly]

Leon Biss: The Hidden Beauty of Seeds & Fruits

cred: newscientist.com

#seeds #fruits #food & drink #science

[bostonfly]

I have questions about the singer in front of soldiers, but we can't forget the Ukrainians' struggle.

Slava Ukraini! A song about War in Ukraine - Artur Rehi

#ukraine #fuck putin #music #artur rehi

[bostonfly]

The Pay Is Good.

It's Jenkins, the cat who works in an office.

#cats #jobs #humor

[bostonfly]

"E is for... what?"

#medieval art #alphabet #wtf

[bostonfly]

The White House Ruins, Canyon de Chelly National Monument, Apache County, Arizona.

Canyon de Chelly National Monument is a vast park in northeastern Arizona, on Navajo tribal lands. Its prominent features include Spider Rock spire, about 800-feet tall, and towering sandstone cliffs surrounding a verdant canyon. Inhabited by several Native American peoples for millennia, the area is dotted with prehistoric rock art. The White House Ruins and Mummy Cave are remains of ancient Pueblo villages

#history #navajo #architecture #arizona

[bostonfly]

Listen/purchase: The Shortest Longest Story (featuring Cáit O'Riordan, Eddie Muñoz) by Palmyra Delran and the Doppel Gang

#music #palmyra delran #cait o'riordan

[bostonfly]

Cowboy Josh, Kickflip, Mesa, AZ, 2000 Photo by: Magdalena Wosinska

#photography #skateboarding #magdelena wosinka #i wanted to do this #lack of practice #and talent

[bostonfly]

#miss congeniality #perfect date #april 25

[bostonfly]

Happy Liberation Day Italy

.

#italy #wwii

[bostonfly]

#music #the hi-jivers

[bostonfly]

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

INGREDIENTS

Yield: 4 servings (about 4 heaping cups)

2 large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced

Extra-virgin olive oil

Salt and pepper

2 garlic cloves, thinly sliced

2 fresh thyme sprigs

4 eggs

2 (14-ounce) cans white beans, such as cannellini or butter beans, drained

Handful tarragon or parsley leaves, roughly chopped, to serve

Toasted bread (optional), for serving

4 teaspoons white miso paste

1 teaspoon Dijon mustard

1 garlic clove, grated

2 teaspoons red-wine vinegar

2 tablespoons extra-virgin olive oil

PREPARATION

Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.

#food & drink #cooking #recipes #leeks

[bostonfly]

walky chalky

#body #animation

[bostonfly]

The most recent Green Line Extension (less than 5 miles) was completed only 13 years behind schedule, so I'm going to say I'm in favor of this plan...

Courtesy of @nerdynarratives

#mbta #green line #boston #humor

[bostonfly]

Pulp - Common People

#music #pulp

[bostonfly]

Tom and Jerry

#mouse jazz #animation