Bright Star

Completely enamored with Bright Star's online production scrapbook. So many beautiful pieces of ephemera displayed in such a sweet and simple way. via all the mountains...

Louis Reith

More of Reith's work here. via for me, for you

Cinnamon-Raisin Oatmeal Scones

Divine scone recipe from Cook's Illustrated.

P.S. I'm eating my home-baked goods these days with a heaping spoonful of Fage Greek yogurt and a dollop of Sarabeth's Strawberry Raspberry preserves.

Cinnamon-Raisin Oatmeal Scones
From Cook's Illustrated, September 2003

This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.

1 1/2	cups rolled oats (4 1/2 ounces) or quick oats
1/4	cup whole milk
1/4	cup heavy cream
1	large egg
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces)
1/4	teaspoon ground cinnamon
1/3	cup granulated sugar (2 1/4 ounces)
2	teaspoons baking powder
1/2	teaspoon table salt
10	tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2	cup raisins
1	tablespoon granulated sugar for sprinkling

Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.

Dust work surface with half of reserved oats (note: I also dusted with some flour as the dough was a bit sticky), turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes (note: they baked fast in my oven and needed no more than 12 minutes); cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Tina Jonsbu

Spotted Tina Jonsbu's work at a NY Art Book Fair table. Ethereal.

ABC3D

Pop-up alphabet book by Marion Bataille. via VIVA VENA CAVA

Lace fence

By Dutch Design House, DEMAKERSVAN.

More from PS 1/NYABF/last Fri

A few things of note:

• We liked the Lines & Shapes table a lot
  
• Leandro Erlich's Swimming Pool - a must-see installation
• Rose in Williamsburg has gorgeous wallpaper and great cocktails

All photos originally taken by Kat, who happened to be my date for this particular field trip.

A healthy dose of inspiration

For a first-timer, the NY Art Book Fair was incredible--truly incredible. There were big-name booksellers present, but I of course found myself gravitated towards the smaller, independent tables. I couldn't get over how thousands of publications displayed on those tables were all little gems of art.

I wish I could have given my full attention to each and every table, but the sheer number of participants spread throughout the entire building of PS 1 made this impossible. Nonetheless, there is something for everyone no matter how long or short you attend. In my short time there these are the small publishers and artists that caught my eye, which I will attempt to collect from throughout the year:

Lovely Daze

Lines & Shapes

Hassla

Mediabus

Ooga Booga

capricious

Iconoclast Editions

Nieves

Jobs Handtryck

Had a hard time narrowing down my favorite Jobs Handtryck textiles. via all the mountains... Reminds me of Josef Frank patterns but more understated and controlled. Scandinavian textile design reigns superior over all, partly because their production methods are all about high-quality craft and fully supporting the design process. Case in point: how Marimekko goes from sketch to printed fabric.

Wednesday luxuries

Accompanying Sophia (of the fabulous Kitchen Caravan) on a research trip in Williamsburg, we went to Marlow & Sons for lunch yesterday, which really is a luxury - not because the food is anything short of amazing, but because it is such a calm and cozy place to eat midday. I'd only been at night where it's frantic and packed and the wait is usually an hour, even on a weekday. For lunch, you can take your time, which gives you a whole new appreciation for this very special restaurant.

After a couple pit stops gawking at cheese and chocolate, there was Saltie for dessert. After this second visit, it's safe to say that their ice cream menu is probably one of the best I've encountered, ever. I got the Eton Mess ice cream and Sophia got the Anise Hyssop ice cream sandwich. Heaven. But I won't forget that Salted Caramel ice cream from last time. P.S. their lavender shortbread does not taste like aromatherapy candles.

Later in the evening, I biked with the usual boy to DUMBO for a book launch party, finishing with a late dinner at nearby Superfine with the usual suspects.

The transition from Summer to Fall is kind of drastic. The change in weather is a given, but there's also being back in that ambitious, New York head-space where hustlin' is in full swing again after months of ADD due to travel and good weather - something I need to be eased out of, slowly. Indulging in luxuries midweek is not a bad vehicle for this transition.