Addicted to Houses

It's true, I am in love with houses. They've made quite a few appearances in past works of mine and I may even have one permanently engraved on my inner arm. Giant or small, cookie cutter or unique, groomed yard or non-existent yard, porch or not, I've always been drawn to the "home" and what exactly defines it. Take a peek at some selected works introducing (drumroll) houses!

Aerial Photography by Vincent Laforet

House Attack by Erwin Wurm

Architecture Rings by Philippe Tournaire

Chris Ballantyne (in love)

Levittown by Brian Tolle

Tunnel House by Dan Havel and Dean Ruck

Felt Love

Latest obsession : felt. Here's a few favorite felt finds, all currently listed on Etsy for your buying pleasure.

creme brulee

let's make out pillow

sugar bowl mushroom garden

felt lungs and kidney brooch

Minimoog

The "Paul Bocuse"

The boots and scarves have been dug up from their hibernation, warm apple cider rests in my mug, and a new fall recipe has been conquered! I've been cooking (and by that I mean experimenting) a lot lately and decided to try out a recipe you could call

"cheesy-creamy-gooey heaven in a pumpkin" created by the great Chef Paul Bocuse. It's really quite simple and wonderfully delicious. Check out the recipe below:

THE "PAUL BOCUSE"

1 small pumpkin, about 4 pounds (I used 2 pumpkins that were more like 2-3 pounds)

1 3/4 cup heavy whipping cream

2-3 garlic cloves, peeled and chopped

salt, pepper, nutmeg (to taste)

1 1/4 cups freshly grated Gruyere cheese ( you can add Beaufort, Emmental, Appenzeller, or any other melting cheese your little heart desires)

Preheat oven to 400˚ F. Cut off the top quarter of the pumpkin to make a lid and set aside. Scoop out the seeds and stringy insides using a spoon. Heat the heavy cream with the garlic, salt, pepper, and nutmeg to a simmer. Remove from heat, cover, and let infuse for about 20 minutes.

Pour the infused cream into the pumpkin cavity. Mix in the cheese, put on the lid, and place in a roasting pan. Bake for 1 1/2 to 2 hours, until the pumpkin flesh is tender when pierced with a fork and the outer skin is nicely burnished. You can turn down the heat slightly if your pumpkin is getting too brown.

Once it's out of the oven, stir it up making sure to scoop some pumpkin flesh into the cheesy goodness, grab a baguette, and enjoy!