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The curious journey of an artist.


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www.friedaverlage.com

A Series of Fortunate Events
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  • 7 Places to Fit an Office in the Living Room  
    24th May

    7 Places to Fit an Office in the Living Room

     

    +2 notes
    apartmentapartment livingspaceoffice
  • 24th May

    In pictures: Celebrating Ivory Coast’s large ladies

    artivory coastbody imagewomen
  • Travelwise: The world’s many cups of coffee By Suemedha Sood  (BBC) Coffee, the wonderfully aromatic conduit for the world’s most popular drug — caffeine — began its spread from Ethiopia in the 15th Century and never stopped. Providing the Arab world with an alternative to alcohol, it gave rise to a coffeehouse culture that revolved around stimulating intellectual conversation and the exchange of new ideas. Then in Europe during the 18th-century Age of Enlightenment, coffeehouses simultaneously became places for playing chess, political strategizing, talking business and socializing, wrote Tom Standage in his book A History of the World in Six Glasses. Today, coffee is enjoyed all over the world, with Finland (surprisingly) consuming more than any other country – imbibing 608.2 litres of coffee per capita. The beansAfter oil, coffee is the most valuable commodity exported by developing countries, according to the World Bank. Yet, the farmers growing the plants are left with only 10% of the $80 billion that the industry rakes in annually. The average coffee farmer makes as little as 15 cents per pound sold, and coffee bean pickers make as little as four cents per pound. In an effort to combat this, a movement to institutionalize the fair trade of coffee began in 1988 in the Netherlands. Fair trade certification seeks to ensure fair labour conditions, a reasonable price, environmental sustainability, direct trade, transparency and support for community development. Although fair trade coffee makes up only a tiny percentage of the global supply, it is grown in countries throughout Africa, Central and South America, Oceania and Asia, and is becoming easier to find in metropolitan area coffee shops. Coffee connoisseurs say that well-crafted coffee exhibits “terroir”, meaning that it tastes like the place it comes from. According to the experts, some Kenyan coffees are dry with berry notes and acidic brightness, while coffees from South America’s Andes Mountains may be smooth and sweet, full of sugar cane flavours. Brazil, which pumps out a third of the world’s coffee, is known for its low-acidity coffee, which makes it a prime candidate for blends, wrote Kevin Sinnott in his book The Art and Craft of Coffee. Coffee beans from Yemen, he said, are both balanced and complex in flavour and tend to blend well with beans from Java or Sumatra. The brewCoffee is made by roasting the seeds (beans) of a coffee plant, grinding them and brewing the resulting grounds using a number of methods. In Turkey, coffee is brewed by boiling finely ground coffee in a copper pot called an ibrik, while in Italy, espresso is “pressure-brewed” in about 30 seconds (either in an electric machine or in a stovetop pot) by pushing nearly boiling water through very tightly packed grounds. In France, coarsely ground coffee is combined with boiling water in the country’s national coffee pot, the French press — a device with a plunger that is pushed down post-brewing to separate the grounds from the resulting coffee. Although they did not yet have the press when the French colonized Vietnam in the 1800s, they brought coffee with them, which is why the beverage is now grown and consumed widely in the Southeast Asian country. Vietnamese coffee is brewed in single servings, using a small metal drip filter that sits atop the coffee cup. Japan has become famous for its iced coffee, which is made by brewing hot coffee and instantly chilling it. Coffee grounds are first put into a filter, which is placed over an ice-filled serving pot. Then boiling water is poured over the grounds, so that as the coffee drips, it immediately begins to cool. Proponents of this method say it locks in aromatics and keeps out oxygen, resulting in a sweeter, less harsh cup of coffee. The drinksTurkeyCoffee has been central to Turkish culture since the first coffeehouses in the 1500s. The Turkish word for breakfast, kahvaltı, means “before coffee”, giving some insight into when locals take their first cup of the day. Turkish coffee, which is served in small cups where the grounds settle at the bottom, is very thick, dark, strong and sweet. Plenty of sugar and sometimes spices like cardamom and chicory are added to produce a rich, dessert-like treat. One tradition that has been passed down through the generations is coffee fortune-telling. After a guest finishes his or her coffee, a host may turn the cup upside down, allow the grounds to cool and then tell a fortune by reading the grounds. ItalyIn Italy, un caffé is a “shot” of espresso — an ounce of concentrated coffee. Although Italians drink caffé (espresso) all day long, two of the country’s national beverages, cappuccino and caffé latte, are traditionally only consumed in the morning. Cappuccino is made with espresso, steamed milk and steamed-milk foam, while caffé latte is made with espresso and steamed milk. As travel writer Lee Marshall noted in his “10 commandments” on Italian coffee culture, drinks with milk are not usually taken after meals because “Italians cringe at the thought of all that hot milk hitting a full stomach”. BrazilSimilarly, many Brazilians drink espresso all day long. Brazil’s version, cafezinho, is made by mixing hot water, finely ground coffee and sugar, and then straining the mixture through a filter. Like Turkish coffee, cafezinho is dark, strong and sweet – but not nearly as thick – and served in small cups. In South America and Central America, coffee is sometimes brewed using a “sock” filter, a simple cloth pouch that serves as a sieve. VietnamDuring the 19th Century, when Vietnam was under French rule, fresh milk was difficult to store, so condensed milk took its place. A delightful indulgence, Vietnamese iced coffee, called cà phê sữa đá, is made by brewing concentrated coffee over condensed milk, stirring it up and pouring it over ice. On a hot, humid summer day, it is sweet perfection. ThailandThe weather in Thailand also lends itself to cold, sweet, creamy coffee. Thai coffee is brewed strong, spiced with chicory and combined with condensed milk and ice. It is the perfect dessert to follow a spicy Thai meal. ViennaThe United Nations includes “Viennese Coffee House Culture” in its National Inventory of Intangible Cultural Heritage for Austria. It dates back to the 1600s after the siege of Vienna by the Ottoman Turks. When the Turks were defeated and driven out, they were said to have left behind sacks of coffee beans. Today, Viennese coffeehouses, or kaffeehaüser, often stay open from 6 am until midnight, welcoming customers to sit and relax for hours over a wiener mélange: coffee with steamed milk, topped with milk foam. United StatesCoffee has always been popular in the US, in large part because tea was heavily taxed by the British. But coffee culture became a commercial stronghold when chains such as Peet’s Coffee and Tea and Starbucks were founded, in 1966 and 1971 respectively. Although drip coffee is ubiquitous throughout the US, the country is often associated with the Americano, which is espresso mixed with hot water. The drink is said to have evolved during World War II, when American soldiers stationed in Italy discovered that “coffee” was just a shot of espresso. As the story goes, in order to make the drink more like regular coffee, they added hot water. KenyaMajor coffee producer Kenya has long had a specialised way of drinking coffee. Kahawa chungu, or “bitter coffee”, is a traditional drink made in brass kettles over a charcoal stove and is typically enjoyed by men, according to Reuters. A far more recent phenomenon is the advent of the coffeehouse in major cities such as Nairobi. Unfortunately for Kenyans, most of the highest quality coffee produced in their country still gets exported to other parts of the world. Travelwise is a BBC Travel column that goes behind the travel stories to answer common questions, satisfy uncommon curiosities and uncover some of the mystery surrounding travel. If you have a burning travel question, contact Travelwise.
    24th May

    Travelwise: The world’s many cups of coffee

    By Suemedha Sood  (BBC)

    Coffee, the wonderfully aromatic conduit for the world’s most popular drug — caffeine — began its spread from Ethiopia in the 15th Century and never stopped.

    Providing the Arab world with an alternative to alcohol, it gave rise to a coffeehouse culture that revolved around stimulating intellectual conversation and the exchange of new ideas. Then in Europe during the 18th-century Age of Enlightenment, coffeehouses simultaneously became places for playing chess, political strategizing, talking business and socializing, wrote Tom Standage in his book A History of the World in Six Glasses.

    Today, coffee is enjoyed all over the world, with Finland (surprisingly) consuming more than any other country – imbibing 608.2 litres of coffee per capita.

    The beans
    After oil, coffee is the most valuable commodity exported by developing countries, according to the World Bank. Yet, the farmers growing the plants are left with only 10% of the $80 billion that the industry rakes in annually. The average coffee farmer makes as little as 15 cents per pound sold, and coffee bean pickers make as little as four cents per pound.

    In an effort to combat this, a movement to institutionalize the fair trade of coffee began in 1988 in the Netherlands. Fair trade certification seeks to ensure fair labour conditions, a reasonable price, environmental sustainability, direct trade, transparency and support for community development. Although fair trade coffee makes up only a tiny percentage of the global supply, it is grown in countries throughout Africa, Central and South America, Oceania and Asia, and is becoming easier to find in metropolitan area coffee shops.

    Coffee connoisseurs say that well-crafted coffee exhibits “terroir”, meaning that it tastes like the place it comes from. According to the experts, some Kenyan coffees are dry with berry notes and acidic brightness, while coffees from South America’s Andes Mountains may be smooth and sweet, full of sugar cane flavours. Brazil, which pumps out a third of the world’s coffee, is known for its low-acidity coffee, which makes it a prime candidate for blends, wrote Kevin Sinnott in his book The Art and Craft of Coffee. Coffee beans from Yemen, he said, are both balanced and complex in flavour and tend to blend well with beans from Java or Sumatra.

    The brew
    Coffee is made by roasting the seeds (beans) of a coffee plant, grinding them and brewing the resulting grounds using a number of methods. In Turkey, coffee is brewed by boiling finely ground coffee in a copper pot called an ibrik, while in Italy, espresso is “pressure-brewed” in about 30 seconds (either in an electric machine or in a stovetop pot) by pushing nearly boiling water through very tightly packed grounds.

    In France, coarsely ground coffee is combined with boiling water in the country’s national coffee pot, the French press — a device with a plunger that is pushed down post-brewing to separate the grounds from the resulting coffee. Although they did not yet have the press when the French colonized Vietnam in the 1800s, they brought coffee with them, which is why the beverage is now grown and consumed widely in the Southeast Asian country. Vietnamese coffee is brewed in single servings, using a small metal drip filter that sits atop the coffee cup.

    Japan has become famous for its iced coffee, which is made by brewing hot coffee and instantly chilling it. Coffee grounds are first put into a filter, which is placed over an ice-filled serving pot. Then boiling water is poured over the grounds, so that as the coffee drips, it immediately begins to cool. Proponents of this method say it locks in aromatics and keeps out oxygen, resulting in a sweeter, less harsh cup of coffee.

    The drinks
    Turkey
    Coffee has been central to Turkish culture since the first coffeehouses in the 1500s. The Turkish word for breakfast, kahvaltı, means “before coffee”, giving some insight into when locals take their first cup of the day. Turkish coffee, which is served in small cups where the grounds settle at the bottom, is very thick, dark, strong and sweet. Plenty of sugar and sometimes spices like cardamom and chicory are added to produce a rich, dessert-like treat.

    One tradition that has been passed down through the generations is coffee fortune-telling. After a guest finishes his or her coffee, a host may turn the cup upside down, allow the grounds to cool and then tell a fortune by reading the grounds.

    Italy
    In Italy, un caffé is a “shot” of espresso — an ounce of concentrated coffee. Although Italians drink caffé (espresso) all day long, two of the country’s national beverages, cappuccino and caffé latte, are traditionally only consumed in the morning. Cappuccino is made with espresso, steamed milk and steamed-milk foam, while caffé latte is made with espresso and steamed milk. As travel writer Lee Marshall noted in his “10 commandments” on Italian coffee culture, drinks with milk are not usually taken after meals because “Italians cringe at the thought of all that hot milk hitting a full stomach”.

    Brazil
    Similarly, many Brazilians drink espresso all day long. Brazil’s version, cafezinho, is made by mixing hot water, finely ground coffee and sugar, and then straining the mixture through a filter. Like Turkish coffee, cafezinho is dark, strong and sweet – but not nearly as thick – and served in small cups. In South America and Central America, coffee is sometimes brewed using a “sock” filter, a simple cloth pouch that serves as a sieve.

    Vietnam
    During the 19th Century, when Vietnam was under French rule, fresh milk was difficult to store, so condensed milk took its place. A delightful indulgence, Vietnamese iced coffee, called cà phê sữa đá, is made by brewing concentrated coffee over condensed milk, stirring it up and pouring it over ice. On a hot, humid summer day, it is sweet perfection.

    Thailand
    The weather in Thailand also lends itself to cold, sweet, creamy coffee. Thai coffee is brewed strong, spiced with chicory and combined with condensed milk and ice. It is the perfect dessert to follow a spicy Thai meal.

    Vienna
    The United Nations includes “Viennese Coffee House Culture” in its National Inventory of Intangible Cultural Heritage for Austria. It dates back to the 1600s after the siege of Vienna by the Ottoman Turks. When the Turks were defeated and driven out, they were said to have left behind sacks of coffee beans. Today, Viennese coffeehouses, or kaffeehaüser, often stay open from 6 am until midnight, welcoming customers to sit and relax for hours over a wiener mélange: coffee with steamed milk, topped with milk foam.

    United States
    Coffee has always been popular in the US, in large part because tea was heavily taxed by the British. But coffee culture became a commercial stronghold when chains such as Peet’s Coffee and Tea and Starbucks were founded, in 1966 and 1971 respectively.

    Although drip coffee is ubiquitous throughout the US, the country is often associated with the Americano, which is espresso mixed with hot water. The drink is said to have evolved during World War II, when American soldiers stationed in Italy discovered that “coffee” was just a shot of espresso. As the story goes, in order to make the drink more like regular coffee, they added hot water.

    Kenya
    Major coffee producer Kenya has long had a specialised way of drinking coffee. Kahawa chungu, or “bitter coffee”, is a traditional drink made in brass kettles over a charcoal stove and is typically enjoyed by men, according to Reuters. A far more recent phenomenon is the advent of the coffeehouse in major cities such as Nairobi. Unfortunately for Kenyans, most of the highest quality coffee produced in their country still gets exported to other parts of the world.

    Travelwise is a BBC Travel column that goes behind the travel stories to answer common questions, satisfy uncommon curiosities and uncover some of the mystery surrounding travel. If you have a burning travel question, contact Travelwise.

    +2 notes
    bbccoffeetravelarticle
  • 24th May

    artruby:

    Takashi Murakami at Hong Kong Art Fair. 

    Reblogged from: artruby
    +57 notes
    Takashi Murakamiart
  • what-do-i-wear: SKIRT Las Dalias, SHIRT Dsquared2, BRACELET Blanco, RING YSL (image: madamederosa) Love that skirt!
    24th May

    what-do-i-wear:

    SKIRT Las Dalias, SHIRT Dsquared2, BRACELET Blanco, RING YSL (image: madamederosa)

    Love that skirt!

    Reblogged from: what-do-i-wear
    +268 notes
    fashion
  • I tried the easy crust-less spinach and feta pie from skinnytaste.com
    23rd May

    I tried the easy crust-less spinach and feta pie from skinnytaste.com

    +1 note
    spinachhealthypersonalrecipe
  • Spinach chips
    23rd May

    Spinach chips

    personalspinachhealthy
  • Asparagus Prosciutto Panini with Garlic Mayonnaise Asparagus Prosciutto Panini with Garlic MayonnaiseSkinnytaste.comServings: 1 • Size: 1 panini • Old Points: 7 pts • Points+: 9 pts Calories: 337.2• Fat: 9.2 g • Carb: 45.9 g• Fiber: 1.2 g• Protein: 18.5 g • Sugar: 0.2 gSodium: 978 mgIngredients: 2 oz thin asparagus, tough ends trimmed 1 tbsp Hellman’s light mayonnaise 1 clove crushed garlic 3 oz ciabatta, sliced open 1 slice (1/2 oz) prosciutto ham (Dilusso, or use ham) 1 slice low fat swiss (Sargento) 1/3 cup baby arugula olive oil spray (Misto) 1) Preheat panini grill. Lightly spritz asparagus with olive oil, season with salt and pepper. When the grill is hot, grill asparagus about 3-4 minutes until tender crisp. Set aside 2) Combine mayonnaise and garlic in a small bowl. Spread the garlic mayonnaise inside the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray 3) Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately
    23rd May

    Asparagus Prosciutto Panini with Garlic Mayonnaise

    Asparagus Prosciutto Panini with Garlic Mayonnaise
    Skinnytaste.com
    Servings: 1 • Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
    Calories:     337.2• Fat: 9.2 g • Carb: 45.9 g• Fiber: 1.2 g• Protein: 18.5 g • Sugar: 0.2 g
    Sodium: 978 mg



    Ingredients:

    • 2 oz thin asparagus, tough ends trimmed
    • 1 tbsp Hellman’s light mayonnaise
    • 1 clove crushed garlic
    • 3 oz ciabatta, sliced open
    • 1 slice (1/2 oz) prosciutto ham (Dilusso, or use ham)
    • 1 slice low fat swiss (Sargento)
    • 1/3 cup baby arugula
    • olive oil spray (Misto)

    1) Preheat panini grill. Lightly spritz asparagus with olive oil, season with salt and pepper. When the grill is hot, grill asparagus about 3-4 minutes until tender crisp. Set aside

    2) Combine mayonnaise and garlic in a small bowl. Spread the garlic mayonnaise inside the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray

    3) Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately

    +6 notes
    paninilunchhealthyasparagus
  • I found this page today! Skinny Taste Froem their website:  Gina Homolka is the author, recipe developer, and photographer of Skinnytaste, which features low fat, family-friendly, healthy recipes. She started Skinnytaste back in 2008 in an attempt to help her stay healthy, experiment with creating skinny recipes, and develop her photography skills to expand her own background as a digital photo retoucher. On Skinnytaste, you’ll find healthy dishes that don’t sacrifice any of the flavor that can be found in their full-fat origins. Gina knows all the food she prepares for Skinnytaste is tasty and satisfying, because after all, this is the same food she cooks on a daily basis for her friends and family, and they are some of her toughest critics.
    23rd May

    I found this page today! Skinny Taste

    Froem their website:

     Gina Homolka is the author, recipe developer, and photographer of Skinnytaste, which features low fat, family-friendly, healthy recipes. She started Skinnytaste back in 2008 in an attempt to help her stay healthy, experiment with creating skinny recipes, and develop her photography skills to expand her own background as a digital photo retoucher.

    On Skinnytaste, you’ll find healthy dishes that don’t sacrifice any of the flavor that can be found in their full-fat origins. Gina knows all the food she prepares for Skinnytaste is tasty and satisfying, because after all, this is the same food she cooks on a daily basis for her friends and family, and they are some of her toughest critics.

    +1 note
    healthyrecipelife stylefoodlow calorie
  • balancefully: Using the Hunger & Fullness scale helps you to eat intuitively, and to become more in tune with your body’s needs. I found this simplistic and understandable hunger scale which I thought would suit me very well, so I re-designed the hunger scale according to my preferences. Maybe it can help you too, to become more in balance with your body! (click on the image for large resolution)
    23rd May

    balancefully:

    Using the Hunger & Fullness scale helps you to eat intuitively, and to become more in tune with your body’s needs. I found this simplistic and understandable hunger scale which I thought would suit me very well, so I re-designed the hunger scale according to my preferences. Maybe it can help you too, to become more in balance with your body! (click on the image for large resolution)

    Reblogged from: balancefully
    +3,835 notes
    foodeatinghungerhealthy
  • Aa
    23rd May
    Mindful Living: Calories?
    Reblogged from: balancefully
    balancefully
    +21 notes
    healthybalancemindfullifestyle
  • balancefully: I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips. Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!Ingredients• Bucket load of spinach leafs. I am talking about handfuls here!• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.Directions1. Preheat oven at 120°C / 250F,2. Rinse and dry the spinach leafs,3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,4. Add herbs, toss it all around,5. Place some baking paper on a tray, and lay out the spinach nice and evenly,6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :) I will try this today!
    23rd May

    balancefully:

    I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips.

    Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!

    Ingredients
    • Bucket load of spinach leafs. I am talking about handfuls here!
    • A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
    • Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.

    Directions
    1. Preheat oven at 120°C / 250F,
    2. Rinse and dry the spinach leafs,
    3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
    4. Add herbs, toss it all around,
    5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
    6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!

    I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)


    I will try this today!

    Reblogged from: happiijenny
    +5,977 notes
    vegetablessnackhealthy
  • WWW.
    23rd May
    Does globalization mean we will become one culture?
    globalizationworldculturearticlebbc
  • WWW.
    23rd May
    Girl with Curves: Curvy Girl Guide: Office Essentials {Spring Edition}

    girlwithcurves:

    Screen shot 2012-05-22 at 7.08.57 PM


    1. An Ivory & Navy Bow Tunic is perfect over skinny pants or crop trousers, Dorothy Perkins


    2. A Polkadot Peplum Top has just the right amount of classy and trendy, Dorothy Perkins


    3. A Print Wrap Dress flatters any figure, while being conservative enough for the…

    Reblogged from: girlwithcurves
    +87 notes
    office wear
  • eatsleepdraw: I’ve been obsessed with Andy Gilmore lately and wanted to do some geometric designs to get me back in the swing of things after coming home for summer break :) I hope you enjoy it! amazing
    22nd May

    eatsleepdraw:

    I’ve been obsessed with Andy Gilmore lately and wanted to do some geometric designs to get me back in the swing of things after coming home for summer break :) I hope you enjoy it!

    amazing

    Reblogged from: eatsleepdraw
    +296 notes
    artsubmission
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