Oktobeer

Oktober is...

the month of Oktoberfest.
What else?

So what is Oktoberfest?
Well, it's just another excuse for the Germans to drink beer.
Not like they aren't drinking plenty of it the rest of the year.

And thanks to the Germans and globalisation, it's also just another excuse for the Indians to drink beer.

Last weekend I happened to be in Pune and stopped for lunch at Doolally.
Lunch = Sausages + Beer.

I felt like a middle-aged fat man.

But the beer was good and so I'm not complaining.
And it was a Sunday.
So it couldn't have felt more right.

Amongst the beers there was a light one, a slightly amber one and a dark almost black one.
The light one was my favourite.
Clearly I paid no attention to the names.

I love my beer.
I have also washed my hair with it.
But would I swim in it?

Umm... probably not.

I read an article which says that in Germany, a little outside Munich, is the Starkenberger Brewery where they have Turkish Bath like heated rooms filled with water enriched with Biergeläger.
In the article they say it's inspired by Cleopatra's baths but if I remember correctly she bathed in Donkey's milk.
But now that doesn't sound like as much fun, does it?

A fun weekend(er)

Over the weekend, I travelled to Pune and finally went for NH7 Weekender after 3 years of planning and then just sitting in Bombay and watching TV instead.

Friends who had been before were comparing it to the previous weekenders and saying how they were better in some ways. But since I had nothing to compare it to [just how I don't read the book and just watch the movie], I had a great time.

I watched many bands play over the 2 days that I was there.
My favourites were Nucleya and Chase & Status.

But the stand out performance of the weekend for me was undoubtedly that of Nischay Parekh.
His music sort of reminded you of John Mayer's.
I could've listened to it all day [especially song #2, #3 & #10]

And the drummer in his band was cute.

Being there felt like I had floated off into a bubble for 2 days.

The music was great.

The weather wasn't.

I felt like a part of me was melting with every passing minute.

The vibe was good too.
And everyone was trying to be a hippie.
It was like the Indian version of Coachella.
I was amused.

I'd go again next year.

Got Milk?

I have always been a big fan of milk products.
Not so much with plain milk.

And now on some days I think may be lactose intolerant.
- The days when I'm behaving like a hypochondriac.

Just the sight of milk makes me go Eeeeks!

But then I saw this.

via

What can I say?

You look at something as art and everything changes.

Inspired by vintage pin-up illustrations by Gil Elvgren, Alberto Vargas etc

Milky pin-ups by London based artist, Jaroslav Wieczorkiewicz of AurumLight Studio.

Reliving memories through Art

Even though I'm an artist, I always feel like I don't paint enough.

But after I got back from Germany I felt so inspired with the beauty.

I started painting again.

I'd wake up early and spend my mornings in my balcony with my canvas propped up on my easel ready to get a makeover.

I painted from photographs from my trip.

Here is the result.

Blautopf, Blaubeuren - Acrylic on canvas

The forest, Grosshoechberg - Acrylic on Canvas

All I can say is there was no better way to relive those memories than through art.

Photos and paintings by me.

Endless

"The Universe is under no obligation to make sense to you."
- Neil deGrasse Tyson.

Thanks Neil.
That makes me feel a lot better.
Not.

via

I've always had so many questions in my mind about the universe and all their answers just seem to fall into a black hole.

Thinking about the endless unknown just gives me goose bumps.

via

But at the same time nothing makes me happier than looking at the countless stars in a cloudless sky.
And one day I have to see the Aurora Borealis.
I've seen countless photos but I'm sure there's nothing like seeing the real thing.

I can appreciate the universe knowing that I'm safe on our planet.
So I suppose I could never be an astronaut.
And I confirmed that thought when I watched Gravity last week.
I think I didn't breathe at all through the entire duration of the film.
And was sitting at the edge of my seat.

My throat was actually dry from well, nervousness.
And I had forgotten to open the bottle of water that I had bought.

How was your experience watching the film?
Doesn't the possibility of floating into endlessness give you the heebeejeebees?

Which is why I'd rather sit at home and do this.

Bath planetarium

Paper ♥ Moleskine

Remember Paper by Fiftythree?

The iPad App for drawing.

It was just brilliant for it's simplicity.

And I'm sure you've heard of Moleskine.

The beauteous notebooks from notebook heaven.

Well, they have an App too.

And now imagine marrying the two.

Ok so you don't need to imagine it really because they made a beautiful baby and called it Book.

Now you can print the art that you create on Paper on Italian-made, premium matte paper and turn it into 15 page Japanese style Accordion fold books.
You can choose a custom cover or go with the classic Moleskine hardcover and even have the name of your book printed on the spine.

How great is that?

Each book costs $40. If you think that's cheap and have more money to spend check out Pencil.

Sweet like chocolate

You know what they say about cake.

You can't have your cake and eat it too.

Well, it's a little different with chocolate.

Last weekend I made my chocolate, and you guessed it - I ate it too.

And guess what - it's really simple.

A friend of ours had us over for a chocolate making class and had our very patient teacher Davina teach us the basics.

Here are a few recipes:

DROPPED CHOCOLATES - ALMOND ROCKS

No of Portions: 5-10

Ingredients                             Quantity

Almonds                                    60 g

Chocolate                                  30 g

Method:

1.     Toast Almonds and allow to cool.

2.     Melt chocolate over a double boiler on gentle heat.

3.     When thoroughly melted, mix the almonds in, ensuring they are completely coated.

4.     Allow it to cool slightly, then drop clusters of 3-4 chocolate-enrobed almonds onto a butter paper. Allow to set, then peel off from the butter paper and store in boxes in a cool, dry place.

DIPPED CHOCOLATE - CHOCOLATE MINT

No of Portions: 5-10

Dipping Chocolate

Ingredients                              Quantity

Chocolate                                      50 g

Chocolate Ganache                  

Ingredients                              Quantity

Chocolate                                     30 g

Cream                                            10 ml

Mint Essence As Needed

Method:

1.     Heat the cream.

2.     Add the chopped chocolate into the cream. Stir till smooth.

3.     Add the mint essence to the ganache.

4.     Put into the fridge to set for 15-30 minutes.

5.     Roll the ganache into small balls.

6.     Refreeze.

1.     Melt chocolate over a double boiler on gentle heat.

2.     Remove the mint balls, dip into the melted chocolate and allow to dry on a butter paper-lined baking tray.

3.     Repeat this process twice.

MOULDED CHOCOLATES

Ingredients                            Quantity

Chocolate                                    60 g

Method

1.     Melt chocolate over a double boiler on gentle heat.

2.     When thoroughly melted, temper and pour into moulds.

3.     Gently tap the mould to prevent air bubbles and allow to set.

4.     De-mould, wrap and store in boxes in a cool, dry place.

SOFT CENTRED CHOCOLATES – Rum Centres

Ingredients                             Quantity

Chocolate                                    60 g

Rum Ganache

Ingredients                             Quantity

Rum                                         as required

Chocolate                                    30 g

Cream                                           10 ml

Method

1.     Heat the cream.

2.     Add the chopped chocolate into the cream. Stir till smooth.

3.     Add the rum to the ganache.

4.     Put into the fridge to set for 15-30 minutes.

5.     Roll the ganache into small balls.

6.     Refreeze.

1.     Melt chocolate over a double boiler on gentle heat.

2.     Remove the mint balls, dip into the melted chocolate and allow to dry on a butter paper-lined baking tray.

3.     Repeat this process twice. 

SOFT CENTRED CHOCOLATES - MARZIPAN

Ingredients                           Quantity

Marzipan                                    30 g

Chocolate                                   60 g

Method

1.     Melt chocolate over a double boiler on gentle heat.

2.     When thoroughly melted, temper and pour into moulds. Leave for a minute and remove excess. Leave to set. Repeat this process 2 more times.

3.     Roll the marzipan into small balls, place into the moulds and cover with more chocolate.

4.     Gently tap the mould to prevent air bubbles and allow to set.

5.     De-mould, wrap and store in boxes in a cool, dry place.

I couldn't believe that's all it takes to make chocolate.

Sweet!

What does the fox say?

via

Have you ever wondered about what sound the fox makes?

Well, you don't need to anymore because Ylvis has figured it out for you.
And there seem to be a whole bunch of sounds,
Which vary probably due to the changing moods of the fox?

As ridiculous as this song is, it's just so catchy.
If I listen to it once I know I'm going to sing it all day.

This way I end up brushing up on all the animal sounds.
And also learn about how the fox communicates with the ho-o-o-o-orse in mo-o-o-o-orse.

I have to say - This is gold!

God created Man...

...And then Man created God.

Photo by me.

I suppose it's something like the Chicken and Egg paradox.

But I wouldn't think too much about it.

Happy Ganesh Chaturthi!

A tea party (in my mouth)

While in Germany, we ate prunes everyday.
Life was good!

And then one day we made a cake.
Just because it was teatime.
It was the quickest, simplest and yummiest cake ever.

A tea party in my mouth.

Here's how you make it:

Susanne's Prune Cake

Ingredients
Flour                    250 gms
Butter                   125 gms
Sugar                    62.5 gms
Prunes                  1 kg
Almond flakes

Method
Mix the flour, butter and sugar and make a dough.
Line a 10" diameter cake tin with butter and dust with flour.
Line the bottom and sides of the cake tin with the dough.
Use the remaining dough to make a crumble and keep it aside for use later.
At the bottom of the cake tin, on the dough put a generous amount of almond flakes.
Cut the prunes into quarters but do not separate at the bottom of the prunes.
In this way, place the prunes in the entire cake tin over the almond flakes.
Once again top the prunes with almond flakes and the dough crumble.
Bake at 180 degrees for 45 minutes.

Guten appetit!

We made one more cake (as you can see in the photo) but I wasn't paying attention so no recipe there.

Photo and Video by me.