The Duck Knows Art?

Love this video from my alma mater, the University of Oregon, and that the UO (with some assistance from Nike) is sponsoring an art contest. Details here.

Art Everyday

Image source

 Laszlo Moholy-Nagy, Composition A XXI, 1925

 Laszlo Moholy-Nagy was a painter, film maker, theorist and a professor at the Bauhaus (among other institutions).

Art Everyday

Image source

Spring Fresco, with swallows and red lilies, from Akrotiri on Thera, Late Minoan Era, 1500 BC

Spring Fresco is one of the best preserved frescoes discovered on the island of Thera (Santorini).

For Your Monday

Photo by me :)

An adorable squirrel.

The Kennedy Center during Nordic Fest 2013.

When art critics change their minds. 

A fun pom pom rug.

Getting the shot.

Oscar dresses!!! Who wore your favorite dress? I loved Naomi Watts', Jennifer Lawrence's, Jessica Chastain's, and Amy Adam's.

Art Everyday

Wayne Thiebaud, Pie Counter, 1963, oil on canvas, 30 x 36 inches

Wayne Thiebaud's paintings of cakes and sweets are so fun! Here's a nice article about him in the New York Times.

Soy Sauce Glazed Flank Steak

My mom and step-dad are visiting from Oregon this week and were scheduled to get to our house about the same time that I get home from work. I knew they would be hungry from a long day of travel and I wanted to spend time visiting with them rather than being holed away in the kitchen so I was looking for quick and simple meal to prepare. I decided to serve Soy Glazed Flank Steak. I originally got this recipe from my Aunt Kim when I was in college and have been making it ever since. It's easy, delicious and always a crowd pleaser. It also makes great leftovers (if you have any!).  I marinaded the steak the night before my folks got in and had Ian throw it on the grill while I whipped up a salad and some broccolini. I think dinner only took about 15 minutes to prepare!

Ingredients

1/4 cup soy sauce
3 tbs honey
2 tbs red wine vinegar
2 scallions minced
2 large garlic cloves minced
2 tsp minced fresh ginger
1/2 cup olive oil
1.5 lb flank steak

In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic and ginger. Whisk in olive oil. Place steak in a glass or ceramic baking dish and pour in marinade, turn to coat both sides of meat. Cover with plastic wrap and marinade, turning occasionally 1-2 hours at room temperature or up to 24 hours refrigerated.

Prepare a hot fire or use a grill pan on top of the stove. Remove steak from marinade, scrapping off and reserving as much of the marinade as possible. Place steak on an oiled grill set 4-6 inches from coals. Grill, turning and brushing with marinade several times, until outside is well browned and inside is still pink and juicy, about 10-12 minutes.

Transfer to a cutting board or platter and let rest about 5 minutes before carving on the diagonal into thin slices no thicker than 1/4 inches. Serves 4-6

Half-Up Braided Crown

I saw this hair tutorial on A Cup of Jo a couple of weeks back and thought I'd give it a try.  Super simple and unfussy. Next time, I think I'll go for thicker braids like the model's on A Cup of Jo.