Recovering Lazyholic

We've all got a little lazy in us, some more than others. These "Reminders" from photographer, Erin Hanson are so great! She refers to her series as Childish Treatment for Childish Behavior, ha I love that. I think we could all use these little reminders once in a while. 

Check out Erin's site, Recovering Lazyholic, for more fun photography and design.

-Whitney

The Perfect Pothole

A Canadian couple has completely blown my mind with this innovative photography series.  My Potholes is a project that is fueled by their quest to find the "perfect pothole."  My favorite part of the entire project is that most of the shots are completely improvised on set.  The artists states that "camera placement and model angles and direction are discussed on the set, we didn't use photoshop to create the image or add props.  Since the POTHOLES series is shot entirely on location during uninterrupted traffic, vigilance is key." 

Spaghetti & Meatballs on Greenwich St. (left)

Baptism on Chemin de la Foret (right)

Baywatch on Amalfi Drive (left)

Pedicure on Rue Queen (right)

Bubble Bath on Rue de Saint-Firmin (top)

Santa Clause on Tremain Street (bottom)

Get out there and Improvise!

-Meg 

Flag Day

Today is the day we celebrate the adoption of the America Flag, which happened the year of 1777.  Everyone should observe this day as a US citizen and fly the American Flag high this week.  Here are some creative ways to display the flag

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Greek Pasta Salad

I was looking for a good summer side dish to take to the lake this past weekend, and found this Greek Pasta Salad recipe at ValSoCal . Pasta salad is the best at the lake, so I thought I would give it a try.

Ingredients:

1 lb of your choice of pasta

1/4 c olive oil (plus a tbsp for cooking the veggies)

one yellow onion

4 cloves of garlic, minced

2 c of small mushrooms, sliced

4 chicken breats, cut into strips (optional, I made it sans chicken)

1 14oz can of atrichoke hearts in water, chopped

2 tbsp oregano

1 tbsp basil

1 tbsp parsley

1/2 tsp red pepper flakes

1/4 c white wine

3 tbsp balsamic vinegar

1 lemon, juiced

8 oz. feta cheese

carton of cherry tomatoes

salt and pepper

Cook pasta and set aside. Meanwhile, in a skillet heat tbsp olive oil on med-high heat. Add onion and garlic and saute for 5 minutes, then add the mushrooms and cook until they have color. Add these veggies and the artichoke hearts to the pasta.

Mix the white wine, balsamic vinegar, olive oil, lemon juice and spices. Mix well and add to the pasta. Top with feta and tomatoes.

Refrigerate overnight for the best results, letting all of the flavors soak in. Enjoy!

-Whitney