BLU - MUTO

MUTO - Wall painted animation


MUTO a wall-painted animation by BLU from blu on Vimeo.

Image Revolver

I am thrilled to be the official winner of imagerevolver.com submission contest.

I made to be the photographer with the most uploads before the site was open to customers.

At imagerevolver.com you can downloads files (in PDF format) and print them by yourself with your printer at home.
Small Size: 11.00" x 8.05" for $5
Medium Size: 13.64" x 11.00" for $8
Large Size: 13.00" x 18.61" for $10

here is one of the images I have edited especially for them:

closet assembling timelapse

A week ago, I assembled an Ikea closet, and made a timelapse short film about it, here it is:

for every artist/photographer watch this

I have just came across this beautiful video by Zack Arias in his blog everyone should see this:

Chocolate Chip Cookies

I love to cook. I took a decision to try and be as much as possible with my kids. Many times, I combine both. Beside of trying to make them the best food possibale, many times, we cook together. Chocolate chips cookies, are a sure hit, easy to make and really fun to eat all with the kids.

Chocolate Chip Cookies Recipe

1 cup (2 sticks) (226 grams) unsalted butter room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Preheat oven to 375 degrees F (180 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture in two times and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes

This great recipe, is taken from here.

I first came across it, in this very beautiful blog in Hebrew, where you can find this recipe and many more, with beautiful images.

Wow My Second Treasury Already.

I'm so lucky.

It's a fun and funky treasury, you must see it:

Shoe Fetish

I'm in a Treasury

I got included in a Treasury, and a beautiful one, you must see it.

http://www.etsy.com/treasury_list.php?room_id=38684

It's Mika who got me in: