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867
(Source: redruthstreet)
Noel Myles. Tree Mosaics.
For the last 15 years, photographer Noel Myles has taken photos of the countryside in eastern England, in places like Suffolk and Wormingford, and then arranged them to create these stunning tree mosaics.
Myles composes his images using over a hundred separate 35 mm negatives. They are palladium prints. “Palladium along with platinum and gold comprise the Noble Metals. I make light-sensitive salts with palladium and coat artist’s pure cotton paper by hand. The negatives are then exposed in contact with the paper to make the image. Each individual rectangle in these pictures corresponds to a complete (uncut) negative. Many dozens of negatives are sorted before the final image is composed. They can be taken over the period of several weeks.”
His goal? To recreate a memory of a time and place.
Myles will be presenting a selection of his works at the Gainsborough’s House in Suffolk, UK from March 31, 2012 to June 23, 2012. (by alice)
Cookies and Cream Cheesecake Cupcakes
From Martha Stewart’s Cupcakes
Makes 30
Ingredients:
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
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