. . .

#walls

#walls

Drops

Recordais la pose del fotógrafo hace unos cuantos instagrams? Este es uno de los frutos. 

Podéis ver toda la serie en mi web y en mi página de Behance.

—
#drops #water #macro #nikond90 #agua #gota

Drops

Recordais la pose del fotógrafo hace unos cuantos instagrams? Este es uno de los frutos.

Podéis ver toda la serie en mi web y en mi página de Behance.


#drops #water #macro #nikond90 #agua #gota

Nathaniel Rateliff en la sala Apolo 2.
2/4/2014

Geniales!

#salaapolo #concert #live #Barcelona

Nathaniel Rateliff en la sala Apolo 2.
2/4/2014

Geniales!

#salaapolo #concert #live #Barcelona

Good morning cholesterol! 
How you’re doing?

Good morning cholesterol!
How you’re doing?

#Psycho big screen!!!

#Psycho big screen!!!

#shoes #Barcelona 


Filters by #vsco

#shoes #Barcelona


Filters by #vsco

assortedstuff:

Introducing “That’s the last Straw(berry)!”
Make chocolate semi-spheres with one half of a silicone cakepop-mold (or any other shape you got at home - the silicone is the VIP here) by extending tempered chocolate with a small spoon along the inside. Make sure to do two coatings, letting the chocolate set in the freezer for a minute in between. Mind the bloody edges. Make them clean, not all ragged like mine here. Carefully pop them out while still as ice-cold as Mycroft.
Cut as many nice slices of strawberry as bonbons you are making. Chop the rest of the strawberries in little cubes, sprinkle with caster sugar and let them sit in their own blood for a while. Hannibal style.
Whip the cream like The Woman would.

(And please, do yourself a favor and do not use the spray-can stuff. Freshly whipped cream or nothing. Have some respect.)
Place some strawberry cubes in the semi-sphere and add whipped cream.
Cut halfway through the strawberry-slices and painfully twist them before placing them on top of this ***** goodness. Just for the fancy: add three dabs of chocolate on the top border of the strawberry slice while whispering: “This is my design.”


Alternatively, put the semi-shperes back in the mold and with a layer of chocolate on top shut the door on the filling like you would on Anderson.

Learn how to deduce when your chocolate is tempered (without fancy thermometers or mindpalaces) here.

Ñam Ñam

assortedstuff:

Introducing “That’s the last Straw(berry)!

Make chocolate semi-spheres with one half of a silicone cakepop-mold (or any other shape you got at home - the silicone is the VIP here) by extending tempered chocolate with a small spoon along the inside. Make sure to do two coatings, letting the chocolate set in the freezer for a minute in between. Mind the bloody edges. Make them clean, not all ragged like mine here. Carefully pop them out while still as ice-cold as Mycroft.

Cut as many nice slices of strawberry as bonbons you are making. Chop the rest of the strawberries in little cubes, sprinkle with caster sugar and let them sit in their own blood for a while. Hannibal style.

Whip the cream like The Woman would.

(And please, do yourself a favor and do not use the spray-can stuff. Freshly whipped cream or nothing. Have some respect.)

Place some strawberry cubes in the semi-sphere and add whipped cream.

Cut halfway through the strawberry-slices and painfully twist them before placing them on top of this ***** goodness. Just for the fancy: add three dabs of chocolate on the top border of the strawberry slice while whispering: “This is my design.”

Alternatively, put the semi-shperes back in the mold and with a layer of chocolate on top shut the door on the filling like you would on Anderson.

Learn how to deduce when your chocolate is tempered (without fancy thermometers or mindpalaces) here.

Ñam Ñam

Bombones de fresas con nata! 
Sin palabras.

Cortesía de @la_wurm

Bombones de fresas con nata!
Sin palabras.

Cortesía de @la_wurm

Francesca woodman

Francesca woodman

Backup

#files #folders #backup

Backup

#files #folders #backup