Thursday, January 19, 2012

Style . Elegance . Grace

1960s fashion photography by Henry Clarke.

Sunday, January 15, 2012

Flowers of the field... how they grow: they neither toil nor spin

“The breath of wind that moved them was still chilly on this day in May; the flowers gently resisted, curling up with a kind of trembling grace and turning their pale stamens towards the ground. The sun shone through them, revealing a pattern of interlacing, delicate veins, visible through the opaque petals; this added something alive to the flower's fragility, to it's ethereal quality, something almost human ,in the way that human can mean frailty and endurance both at the same time. The wind could ruffle these ravishing creations but it couldn't destroy them, or even crush them; they swayed there, dreamily; they seemed ready to fall but held fast to their slim strong branches-...” 

― Irène Némirovsky

Saturday, January 14, 2012

Bon Appetit: Cuisine créole haïtien

   Cabrit (stewed goat)

Lambi a la Creole

 Legume (variety of mixed vegetables including eggplant, chayote, cabbage, etc. with beef or sometimes Goat and crab meat)

(national favorite dish) Griot (fried pork meat) 

Picklese (spicy cabbage condiment) always with griot and fried plantains and the other fried met dishes such as fish,goat tassot...

Banane (Fried Green Plantains)

poissons haïtienne

poissons haïtienne

Riz et Pois Collés (Rice + Peas and a few baby limas)

Sauce Pois (Bean sauce) eating always with white rice or mayi moulin

and many more..........