Liza Lou's Beaded Kitchen And Backyard

South Africa-based artist Liza Lou spent five years and millions of beads creating her kitchen and backyard installations.

Every element in her life-size kitchen is covered in millions of hand-glued glass beads, which she applied with a set of tweezers.

Every surface is covered with beads, from dirty dishes in a sink to a pie to a bag of Lays!

BACKYARD

For her backyard project,she used over thirty million beads! Most of them went into creating 250,000 blades of grass around the picnic table.

more pics @ http://www.lizalou.com/

Pucker by David Wile

Pucker is a compilation of photos of adorable toddlers tasting lemon for the first time. A collaborated effort of Toronto based photographers, David Wile and April Maciborka, this series focused on their priceless expressions when these babies learn what sour is!

You can see more of Maciborka's and Wile's work at their respective websites @ http//www.aprilmaciborka.com & http//davidwile.com

W/W - Ferry Ride

While a ferry ride was just a daily mode of transport for hubby back in those days of his childhood, it is quite an experience for the boys whenever we visit our in-laws in hubby's hometown.

Pulau Rimau (Tiger Island)

Ferries were the only mode of transportation connecting Penang Island and the mainland before the Penang Bridge was built in 1985. This iconic figure that has appeared in many Malaysian travelogues and brochures began its service in 1920. Some of the ferries are nearly 40 years old! The eight ferries in the current fleet and one retired ferry are named after islands in Malaysia.The ferry is designed for vehicles to roll-on/roll-off.

Pulau Angsa (Goose Island)

As soon as our car has boarded the ferry, the boys and I would hit the upper deck where we can get an unobstructed view of the blue yonder. It may be a mere 15 minute ride but counting jellyfish as they glide past us and feeling an occasional spray of saltwater on our windswept faces from the cresting waves below are just part of the ride you want to experience over and over again.

Vietnamese Caramelised Pork Ribs

Sharing this lipsmackin' recipe from my Vietnamese friend. The flavour of the meat is very subtle, very delicate. Mmmmm!

Braising meat in *coconut juice allows the meat to absorb all its sweetness, lending a unique flavour to the dish.

*the liquid found in young green coconuts, plucked from the tree before they mature (not to be confused with coconut milk)

Ingredients
500 gm pork ribs
2 tbsp sugar
1 cup coconut juice

Marinade
1 1/2 tbsp fish sauce
1 1/2 tbsp soy sauce
1/2 onion, chopped
2 cloves garlic, chopped
1/8 tsp black pepper
1/2 tsp sesame oil

Garnishing
Toasted sesame seeds

Method
1.  Marinate ribs for 1 hour
2.  Caramelize sugar in 1 tbsp of oil
3.  Add ribs, stir until they are well coated with the caramel
4.  Add in coconut juice, and enough water to cover the ribs. Bring to the boil. Lower heat and braise until meat becomes tender (about 30 mins)
5. When the liquid is reduced, stir the ribs until they char lightly on each side.
6. Sprinkle with sesame seeds and serve with rice

W/W - Path

How true! And along with the obstacles, there are crossroads, bad decisions and mistakes made. But hey, what's a life without  regrets?! Non, je ne regrette rien!

" Oh yes, I am wise. But it's wisdom born of pain.
   Yes, I've paid the price but look how much I gained."   Helen Reddy