Just chanced upon these puns and thought they were too good to pass up. ;u; Don’t ask me what that little house is doing in the middle of two tidal waves. I’m sure it’s fine just the way it is. -v-
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good:
Announcing the GOOD Design Hackathon in New York City
From designers to developers, you’re invited to our Design Hackathon, a challenge on the theme of 21st-century citizenship. Participants will brainstorm, design, and demonstrate the learning tool they think will most empower average New Yorkers to become better citizens. Design Hackathon will be hosted at Parsons the New School for Design from Friday, March 2 to Sunday, March 4. Register online here!
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Fab.com Flash Sale: Eames Office Limited quantity.
Fab.com
From their work in furniture and architecture to their adventures in film and multi-media exhibitions, design power couple Charles and Ray Eames left an indelible mark on the American Mid-Century landscape. Celebrate their lives and legacy with this selection of toys, books, films and textiles from the Eames Office.
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Fab.com Flash Sale: Knock Knock Limited quantity.
Fab.com
Knock Knock is on a mission to create smart, well-designed gift and stationery products. This flat-out-funny design house creates a wide range of super-fun (not all) paper products like the games, pads, tablets, stickies, novelty kits and books found in this collection, and all with a razor sharp sense of humor.
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Field Test: Bunka Knife, by Laura Silverman Guide to Food
Bunka, Bunka, Burning Love
Knives are very important to cooks. Without them, we are nothing. You need just two or three to be all set: a slicer, a chef’s knife and a paring knife will do. Allowed just one, opt for a lightweight Japanese bunka knife, with its elegant oak handle and thin, razor-sharp steel blade. The bunka is sort of a hybrid of a Japanese cleaver and a Western chef’s knife. It’s ideal for slicing, dicing and mincing. Made of high-carbon steel that is thinner and harder than the stainless we’re accustomed to, it can be more susceptible to chipping, especially if you hack away at big bones, and it will rust if you don’t dry it well after each use. But it also holds a superior edge for longer and quickly makes itself indispensable.
When I head out to the garden, I often take my bunka along, as it makes short work of separating tender sprigs of mint, oregano and parsley from their bushy brethren. With an easy swipe, it also cuts through the juicy stalks of my summer squash plants. Back in the kitchen, it almost seems to mince the herbs on its own. A batch of salsa verde comes together lickety split. The bunka’s also handy next to the grill, where it slices through a nicely charred rib-eye like a hot knife through butter.
Salsa Verde
The sharp, grassy flavors in this cold rustic sauce of Italian origin are great with grilled meat or fish, cheese and raw or blanched vegetables. Try it drizzled over a gratin of yellow summer squash.
2 packed cups parsley leaves
2 tablespoons oregano leaves
1 tablespoon fresh mint leaves
1 tablespoon capers, drained (or rinsed if salted)
2 cloves garlic, peeled and smashed
4 anchovy filets
2-3 tablespoons chopped sweet onion or shallots
3/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
2/3 cup olive oil
sea salt & freshly ground back pepper
fresh lemon juice
Mince first 8 ingredients. They should retain a bit more individual character than in a pesto. Transfer to a bowl.
In a separate bowl, whisk together vinegar, mustard and olive oil. Add to parsley mixture and blend thoroughly. Taste and add salt and pepper as needed. Stir in a bit of lemon juice to brighten flavor and help retain color.
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