posted on: Thursday, 5 December 2013
Some shots (all the way from last winter!) off a roll of film I recently had developed. I always have a roll of film in my 35mm Olympus OM1, but because I rarely use it, often have up to a full year of pictures. This is the first time I've used Lomography, colour negative film, but Urban Outfitters had a massive sale on it and I couldn't resist. I'm planning on taking my OM1 with me to Paris, and wanted to see how this film develops before I use it there. I'm pretty pleased with the results, the colours seem to be a little sharper, not so much in these pictures, but in some of the summer shots I'll share later, but overall there isn't a huge difference between this and the normal ISO 400 I use. As always film photos are unedited.
posted on: Monday, 2 December 2013
Some stills from the AOL documentary series City Ballet. "Conceived by executive producer and NYCB board member Sarah Jessica Parker, and produced by Pretty Matches Productions and Zero Point Zero Production, city ballet, offers fans an all-access pass into the country's largest and most prominent dance company. Each 6-8 minute episode in the 12 episode series, narrated by Parker, takes viewers through a dancer's journey both on and off the stage".
You can watch the episodes via Youtube here.
posted on: Tuesday, 26 November 2013
It's been one of those months. November here, much like everywhere, is synonymous with short days, terrible weather and a general descent of melancholy. That, combined with the fact that I'm drowning under an impossible reading load, has driven me to the maximum state of grump grump grumpy. After a particularly gruelling day I thought I'd bake some earl grey cookies, like these ones, to boost my mood. I headed to the store, bought my ingredients and as soon as I got home realised I had not one drop of earl grey tea in the house. Like I said one of those months. So I changed my strategy….
Ingredients: Recipe adapted from here
2 cups plain flour
4 black tea bags
1/2 teaspoon salt
3/4 cup icing sugar
1 teaspoon vanilla extract
225g unsalted butter, room temperature
Juice and zest of one orange
1. Mix the flour and salt. Add in the loose tea from the tea bags.
2. Add icing sugar, butter and vanilla extract and mix until a dough forms.
3. Add in the orange juice and zest.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Form into cookies and pop into a preheated, 190 C oven for 12-15 minutes. They brown quickly so keep a careful eye!
posted on: Friday, 22 November 2013
N Peal Cashmere turtleneck sweater / Black coat, $475 / New Balance cuff shoes / Tom Ford cateye glasses / Navy scarve / Christian Lacroix Paris A5 Layflat Journal, $24 / Fujifilm X100S 16 MP Digital Camera with 2.8-Inch LCD (Silver)
I'm heading to Paris in just over a month to meet up with a good friend, who just happens to be visiting from Canada for Christmas. I can't help but dream of the outfits I can sport while roaming such a stylish city. Lately I can't get enough of turtlenecks, so cosy for the winter months. I've also been living in a giant red plaid scarf, paired with my black wool coat it's been great for fending off the cold weather. Sneakers are always a staple for me, and even though they are a bit unexpected, they are perfect for city roaming. I'm also planning on bringing my Olympus OM-1 and shooting in of film, as opposed to digitally. Anybody else dreaming of a little winter escape?
posted on: Monday, 18 November 2013
My lecture was cancelled the other day, so I opted to the spend the day working from home. After a long morning hitting the books, I headed out to get a bit of fresh air. We live near a nature reserve (I've blogged about it here) and it's a pretty peaceful place to get away from city life. Apart from a few sheep, and the odd person walking their dog it was pretty deserted. It's starting to feel a lot like winter here, with a real chill in the air, and I was happy to be bundled up in wool socks, gloves and a toque. Topped off with a warm cup of hot chocolate when I got home it was the perfect little study break.
posted on: Sunday, 10 November 2013
Dance has been a funny beast lately. I've had amazing classes, where I've had a natural flow, and others where I barely get off the ground. My technique teacher has been pushing me on correct head placement, and for whatever reason I find it excruciatingly difficult. It's almost as if, in my trying to be completely self-aware, I end up doing the exact opposite of what I should. To inspire me, my teacher gave me this link, and while I understanding where she is coming from, there's nothing like getting schooled by a bunch of eight year olds to make you realise your own limits. Either way I'm trucking along, trying to squeeze in a couple of beginner classes, where the movements are so simple I have nothing but head placement to concentrate on. I know most of my difficulty is in my head (both literally and figuratively) and I hope that with a bit of diligence I can give the eight year olds a run for their money.
posted on: Wednesday, 6 November 2013
I haven't been doing a whole lot of baking the past few months, but when my mother in law dropped off a bag of apples from their tree, I felt like I had to do something with them. The recipe for the cakes is adapted from here and the frosting is just your basic cream cheese variety. I normally use this one, but cut the recipe in half because it makes way too much. For these, I also added a bit of cinnamon directly into the icing, as well as dusting a bit on top for decoration.
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 teaspoons vanilla extract
2 apples peeled, cored, and shredded
1. Preheat oven to 350 F.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a second medium bowl, whisk together the eggs and both sugars until smooth and well combined, making sure to break up any clumps of brown sugar. Add the oil and vanilla and whisk until completely incorporated. Add the dry ingredients to the wet, and stir just until everything comes together. Fold in the apples until evenly distributed.
3. Divide the batter evenly among the liners. Bake for 20-25 minutes, or until the cupcakes spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
4. Ice with frosting and dust with cinnamon before serving.
posted on: Thursday, 31 October 2013
I've spending lots of afternoons cooped up indoors, studying. After a particularly slow-moving afternoon, the only thing to do was to get out, and get a good dose of fresh fall air. Assistens Kirkegård, is a huge cemetery, located in the thick Nørrebro. The cemetery is not treated as such, but more like a giant park. It's not uncommon to see Danes scattered on the grass, picnicking in the spring and summer. This particular day it was pretty desolate, and with fall in full swing, it was a pretty peaceful place for a walk.
posted on: Friday, 18 October 2013
Being at University full time has brought plenty of new challenges, not least of all, the matter of lunches. I've been trying to keep my food interesting, healthy and not involving hours of prep, because let's be real, there aren't enough hours in the day. Sushi bowls are a good solution, because with a bit of elbow grease, chopping the veggies and making the rice, packing it all into a container takes only minutes, even in a groggy 6am state.
Ingredients: Makes 4 lunches
2 cups cooked sushi rice (you could also use brown to up the health ante)
3 green onions
450 gr. firm tofu
1 tablespoon brown sugar
3 tablespoons cooking oil
1 tablespoons soya sauce
Japanese rice seasoning, you can also chop up regular nori
1. Chop the tofu into small cubes and marinate with brown sugar, cooking oil and soya sauce. Fry over high heat until brown. Set aside.
2. Chop up cucumber, green onions, pickled ginger and avocado.
3. Fill a bowl about 1/2 cup rice and pile on the veggies, tofu, sesame seeds and rice seasoning. Top with soya sauce and sesame oil to taste.
Note: There are so many different things that can be added in here. Some of my favourites are, smoked salmon, carrots, smoked tuna, omelette and edamame beans, but the possibilities are endless!
posted on: Thursday, 10 October 2013
A few pictures from the past week around here. The first three are from a walk around Roskilde Fjord, after brunch last Sunday, and the last one is from an afternoon studying at the local library. A lot of my afternoons have been spent inside, staring at books, so any opportunity to get out has been welcomed. The weather has been surprisingly good, which takes some of the sting out of our noticeably shorter days. The next couple of weeks promise to be full of plenty of studying, but I'm hoping to sneak in a few walks and coffees outside as well. How are you spending your autumn days?
posted on: Thursday, 3 October 2013
Despite saying I was going to incorporate ballet into the blog (here), I haven't so much as mentioned it in months. Not because of a lack of progress, but more because of a neglect to spend time, take photos, and sit down and write.
Summer was a bit touch and go, my studio breaks up for June, has summer courses for July and then offered two weeks of professional workshops in August. I attended what I could, including the second week of classes at the workshop, a mix of both ballet and modern, but there was still an inconsistency. I was happy to see the start of September, and with it the return of regular class schedules. I started dancing en pointe towards the end of last season, sometime in June, but it's only in the last month I feel like I've started to see some progress. My former Wednesday intermediate/pointe class has a new teacher and been transformed into a technique/pointe class which suits me perfectly. It's the most feedback I've gotten on my ballet in a long time and although the results aren't always visible right away they come with time. In terms of pointe work I'm finally starting to feel comfortable up there, partially due to admitting I was being stubborn, and buying lambswool last week. Getting over the box, thankfully, was never a problem for me, which is what most beginners are struggling with in my class. My biggest struggle has been finding the courage to let go of the barre and trust my ankles and feet to do the work. I've heard from my teachers that while children will throw caution to the wind and be in the centre attempting fouettés, adults will cling to the barre for far too long. I'm trying to find a balance between trusting myself, while not attempting anything I'm not ready for. I'm hoping the more time I spend 'up there' the more confidence I will gain. Although I can say with certainty, fouettés are not on the horizon.
posted on: Saturday, 28 September 2013
I took a trip to our local Asian grocery the other day to stock up on all those things our regular supermarket simply doesn't have. I ended up with a giant bag of groceries with, among other things, a variety of rice noodles, salad roll wrappers and mirin, so I can revisit this favourite recipe. Salad rolls are one the freshest, easiest dinners and with my newly filled pantry, they were first up on my to-make list.
Sweet Chili Chicken Salad Rolls with Peanut Sauce
Rice paper wraps
Sweet chili sauce
1. Cut the chicken breast into fine strips and put in a bowl with 2 tablespoons sweet chilli sauce, 1 tablespoon soya sauce and a few drops of sesame oil. Set aside to marinate.
2. Soak the rice noodles in boiling water, drain, set aside.
3. Chop up all the veggies in long thin strips.
4. Fry the chicken until brown.
5.Make the peanut sauce. I use one part peanut butter to two parts hoisin sauce and then add water, about half a tablespoon at a time, until it's as thick as I like it.
6. Assemble. I use a casserole dish with warm water for the rice paper wraps and a clean cutting board for assembly. I start by using a piece of lettuce to fill with all of the good stuff, think of it like a boat. I then pile that on the wrapper with rice noodles, peanuts and cilantro and roll up, leaving the top open.
7. Serve with peanut sauce for dipping
posted on: Tuesday, 24 September 2013
A sneak peek into the past couple weeks of university life around here. Classes are in full swing, and I've been spending lots of afternoons reading in the library. I've also had a little bit of furry help, or distraction, depending on which way you look at it. It's the first year in many that I am back at school, and while it has been a major change in pace from full time work, it's been a nice one. I'm looking forward to the coming months, and the creaivity and discipline they most definitely will involve.
posted on: Wednesday, 18 September 2013
A quick cocktail we whipped up the other night to go along with our last BBQ of the season. Light, refreshing, but dangerously boozy, it was perfect to sip away on, while waiting for the coals to heat up. Elderflower grows just about everywhere in Denmark, and, at some point I would love to try my hand at making my own syrup. For this cocktail I stuck to the store-bought variety, for both speed and ease. If you want to try your hand at the home made variety, check out this talented ladies recipe.
2 cl Gin
300 ml dry champagne
100 ml elderflower syrup
Method: Add gin to the glass. Top up the glass with champagne until 2/3 full. Squeeze in lime and add elderflower syrup. Top with ice and serve.