I never travel without my diary. Julia Dávila
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I never travel without my diary.

Julia Dávila

At first glance, the Phantomenal III Lamp looks like a trick of the eye, as though some Photoshop magician had gotten to the image first. Defying the laws of physics, it appears to be floating in midair. Nevertheless, the light fixture is real even if the ghostly suspension isn’t. Created by French design studio Guesner, the Phantomenal III Lamp has been carefully and cleverly crafted to give the illusion that it is being held by some eerie spirit. In reality, the light fixture boasts a metal stand that has been designed to look like a common cord. Aside from this quirky aspect, the lamp has a very classic aesthetic. According to the designers, “Phantomenal is a contraction of English phenomenal phantom and expressing faith in the spectral character of light and its uniqueness.”
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At first glance, the Phantomenal III Lamp looks like a trick of the eye, as though some Photoshop magician had gotten to the image first. Defying the laws of physics, it appears to be floating in midair. Nevertheless, the light fixture is real even if the ghostly suspension isn’t.

Created by French design studio Guesner, the Phantomenal III Lamp has been carefully and cleverly crafted to give the illusion that it is being held by some eerie spirit. In reality, the light fixture boasts a metal stand that has been designed to look like a common cord. Aside from this quirky aspect, the lamp has a very classic aesthetic.

According to the designers, “Phantomenal is a contraction of English phenomenal phantom and expressing faith in the spectral character of light and its uniqueness.”

Source: guesner.com

freespiritmuse: At first glance, a couple of Farah Al Humaidhi’s home decor pieces appear to be defying gravity. Each item features a lacy cloth detail that has been artfully draped over it. For the conical vase piece, however, instead of draping downwards as such fabric is wont to do, it reaches impossibly up to the sky. That is because Farah Al Humaidhi has hardened the material, even the ones that look natural. An industrial designer based in Kuwait, Farah Al Humaidhi has an eye for detail, as is evident in her three latest designs. In addition to the vase, she has created Shy, a table lamp that sports a solid teak wood base, metal holder and hardened crochet shade, as well as Rose on Table, a lamp with a metal mesh shade.
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freespiritmuse:

At first glance, a couple of Farah Al Humaidhi’s home decor pieces appear to be defying gravity. Each item features a lacy cloth detail that has been artfully draped over it. For the conical vase piece, however, instead of draping downwards as such fabric is wont to do, it reaches impossibly up to the sky. That is because Farah Al Humaidhi has hardened the material, even the ones that look natural.

An industrial designer based in Kuwait, Farah Al Humaidhi has an eye for detail, as is evident in her three latest designs. In addition to the vase, she has created Shy, a table lamp that sports a solid teak wood base, metal holder and hardened crochet shade, as well as Rose on Table, a lamp with a metal mesh shade.

Source: plusmood.com

Suzanne Forsling of Juneau, Alaska, wanted to grow vegetables, but only a tiny sliver of her outdoor space—an alleyway between her house and the neighbors’—gets any kind of sun. Wanting to save money, maximize heat and protect her plants from wildlife, she came up with the idea of using rain gutters as planters along the wood siding.
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Suzanne Forsling of Juneau, Alaska, wanted to grow vegetables, but only a tiny sliver of her outdoor space—an alleyway between her house and the neighbors’—gets any kind of sun. Wanting to save money, maximize heat and protect her plants from wildlife, she came up with the idea of using rain gutters as planters along the wood siding.

Source: juneauempire.com

Gray Clad Fireplace Makes a Mod Statement
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Gray Clad Fireplace Makes a Mod Statement

Overnight Breakfast: A Feast For Reluctant Risers Fresh Muesli With Yogurt, Berries, Apples And Nuts Makes 4 servings 2 cups apple juice 2 cups quick-cooking rolled oats 2 cups dried cranberries, chopped into slivers 6 tablespoons slivered almonds 2 tablespoons shelled unsalted green pistachios 1 large apple, such as a Pink Lady or a local heirloom variety Lime or lemon juice, to taste Whole plain yogurt, to taste Maple syrup or honey, to serve The Night Before In a medium bowl, combine the apple juice, oats and dried cranberries, if using. Place the bowl in the fridge to sit overnight. Toast the almonds in a frying pan for 4 or 5 minutes, until lightly brown and fragrant. Remove from the heat and let cool. Chop the pistachios and add them to the almonds. Make sure the nuts are quite cool, cover and set aside overnight. Grate the apple and squeeze some lime or lemon juice on top to prevent discoloration. Cover and set in the fridge overnight. The Next Morning Divide the oats among 4 bowls. Add the apple, yogurt, pistachios and almonds to each bowl. Top with a drizzle of maple syrup or honey and a squeeze of lime or lemon juice to taste. Overnight Baked French Toast You want an eggy, finely textured bread for this, such as challah or brioche. I’ve kept it on the less sweet side, so you can liberally douse it with maple or your syrup of choice in the morning. Makes 4 servings For The French Toast 8 slices of challah, 3/4-inch thick (or enough to snugly fill a standard 9-by-13-inch dish) 6 large eggs 2 cups milk 1/4 cup light brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon salt For The Topping 1 cup whole hazelnuts (shelled but no need to skin them) 1/4 cup sugar 4 tablespoons cold unsalted butter, cut into a few pieces 1/4 cup cream The Night Before Set the slices of bread snugly in a 9-by-13-inch glass baking dish. Beat or blend together the eggs, milk, brown sugar, vanilla, cinnamon and salt. Pour the liquid mixture over the bread and let it soak for about 15 minutes. Then flip the bread over so the other side can soak. Press a sheet of wax paper right against the damp bread and slide the whole thing into the fridge. For the topping, in a food processor pulse the hazelnuts and sugar until the hazelnuts are little bigger than rice grains. Add the butter and cream and pulse until you have a gritty, cohesive mixture. Scrape this mixture into a bowl, cover with plastic wrap, and store in the fridge. The Next Morning Preheat the oven to 350 degrees. Take the soaked French toast out of the fridge and discard the wax paper. Strew the topping all over it and bake in the oven for 40 to 45 minutes. When the liquid has been completely absorbed and the bread is puffed and golden, it’s done. Serve immediately with as much maple syrup as you like.
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Overnight Breakfast: A Feast For Reluctant Risers

Fresh Muesli With Yogurt, Berries, Apples And Nuts


Fresh Muesli With Yogurt, Berries, Apples And Nuts

Makes 4 servings

2 cups apple juice

2 cups quick-cooking rolled oats

2 cups dried cranberries, chopped into slivers

6 tablespoons slivered almonds

2 tablespoons shelled unsalted green pistachios

1 large apple, such as a Pink Lady or a local heirloom variety

Lime or lemon juice, to taste

Whole plain yogurt, to taste

Maple syrup or honey, to serve

The Night Before

In a medium bowl, combine the apple juice, oats and dried cranberries, if using. Place the bowl in the fridge to sit overnight. Toast the almonds in a frying pan for 4 or 5 minutes, until lightly brown and fragrant. Remove from the heat and let cool. Chop the pistachios and add them to the almonds. Make sure the nuts are quite cool, cover and set aside overnight. Grate the apple and squeeze some lime or lemon juice on top to prevent discoloration. Cover and set in the fridge overnight.

The Next Morning

Divide the oats among 4 bowls. Add the apple, yogurt, pistachios and almonds to each bowl. Top with a drizzle of maple syrup or honey and a squeeze of lime or lemon juice to taste.

Overnight Baked French Toast


You want an eggy, finely textured bread for this, such as challah or brioche. I’ve kept it on the less sweet side, so you can liberally douse it with maple or your syrup of choice in the morning.

Overnight Baked French Toast

Makes 4 servings

For The French Toast

8 slices of challah, 3/4-inch thick (or enough to snugly fill a standard 9-by-13-inch dish)

6 large eggs

2 cups milk

1/4 cup light brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon salt

For The Topping

1 cup whole hazelnuts (shelled but no need to skin them)

1/4 cup sugar

4 tablespoons cold unsalted butter, cut into a few pieces

1/4 cup cream

The Night Before

Set the slices of bread snugly in a 9-by-13-inch glass baking dish. Beat or blend together the eggs, milk, brown sugar, vanilla, cinnamon and salt.

Pour the liquid mixture over the bread and let it soak for about 15 minutes. Then flip the bread over so the other side can soak. Press a sheet of wax paper right against the damp bread and slide the whole thing into the fridge.

For the topping, in a food processor pulse the hazelnuts and sugar until the hazelnuts are little bigger than rice grains. Add the butter and cream and pulse until you have a gritty, cohesive mixture. Scrape this mixture into a bowl, cover with plastic wrap, and store in the fridge.

The Next Morning

Preheat the oven to 350 degrees. Take the soaked French toast out of the fridge and discard the wax paper. Strew the topping all over it and bake in the oven for 40 to 45 minutes. When the liquid has been completely absorbed and the bread is puffed and golden, it’s done. Serve immediately with as much maple syrup as you like.

Mac and Cheese Muffins Ingredients (yields 12 muffins) - 4 cups cooked rigatoni, macaroni, fusili - 2 tbsp butter - 1 tbsp flour - 1 cup milk (reduced fat, skim, whole) - 3 egg whites - 1 1/2 cups gruyere + 1/4 cup reserved - 3/4 cups sharp cheddar - 1 cup “bread crumbs” Preheat the oven to 400 degrees. Then, get those noodles cooked and set aside. While the noodles boil, get everything you need for the cheese sauce ready. Grate your cheese, measure out the milk, flour and butter. Crack the eggs and separate the whites. To create the cheese sauce, melt the butter over medium heat. Add the flour slowly, making sure the consistency stays uniform. Add the milk, and bring to just under a boil. Now it’s time to start adding cheese. Add slowly and keep stirring. Reduce heat if it starts thickening up too quickly. You want it to be around the same consistency as a traditional alfredo sauce.  Once all the cheese has been added, remove from heat. Add in the egg whites and whisk together. Add the cheese egg white sauce to the pasta and mix together evenly. Add salt and pepper to taste. If you want to throw greens into the mix, we recommend broccoli, asparagus, or spinach. Spoon the macaroni mix into a muffin pan. Top with the remaining 1/4 cup of gruyere and a sprinkle of parmesan if you have it on hand. Bake for 10-15 minutes, until the tops have browned a little bit. Let cool for 5-10 minutes, so the muffins can bond together.
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Mac and Cheese Muffins


Ingredients (yields 12 muffins)
- 4 cups cooked rigatoni, macaroni, fusili
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk (reduced fat, skim, whole)
- 3 egg whites
- 1 1/2 cups gruyere + 1/4 cup reserved
- 3/4 cups sharp cheddar
- 1 cup “bread crumbs”

Preheat the oven to 400 degrees. Then, get those noodles cooked and set aside.

While the noodles boil, get everything you need for the cheese sauce ready. Grate your cheese, measure out the milk, flour and butter. Crack the eggs and separate the whites.

To create the cheese sauce, melt the butter over medium heat. Add the flour slowly, making sure the consistency stays uniform. Add the milk, and bring to just under a boil.

Now it’s time to start adding cheese. Add slowly and keep stirring. Reduce heat if it starts thickening up too quickly. You want it to be around the same consistency as a traditional alfredo sauce. 

Once all the cheese has been added, remove from heat. Add in the egg whites and whisk together.

Add the cheese egg white sauce to the pasta and mix together evenly. Add salt and pepper to taste. If you want to throw greens into the mix, we recommend broccoli, asparagus, or spinach.

Spoon the macaroni mix into a muffin pan.

Top with the remaining 1/4 cup of gruyere and a sprinkle of parmesan if you have it on hand. Bake for 10-15 minutes, until the tops have browned a little bit.

Let cool for 5-10 minutes, so the muffins can bond together.

Light Up Your Party with LED Balloons Timeless and appropriate at any age, balloons are a must-have for any celebration. But as a tech geek and lover of anything with an on/off button, I couldn’t help myself when I realized that LED lights paired with balloons would result in instant glowing lanterns. Materials: - LED lights (DIY or repurpose a dollar store keychain) - Balloons Step 1: Gather your LEDs This part can be as simple or complicated as you desire. One option is to craft your own LED lights, while the other is to purchase them powered and ready to go. If you choose to get geeky and craft your own LEDs, you’ll need the following: - 5-10 small LEDs (available online or at Radio Shack) - 5-10 3-volt batteries - Tape To assemble the LEDs, place the “legs” of an LED on either side of a battery. It should light up right away. If it doesn’t, flip the battery around. On the day of the party, tape the LED to the battery to secure it in place. Repeat this process until all your LEDs are lit. If you choose to purchase powered LEDs, head to your local Dollar Store or party supply store and hunt for LED accessories. I was able to find LED keychains that pulse a variety of colors when powered. Step 2: Assemble the balloons If you plan to blow your balloons up with helium, grab your LEDs and head to the party store. Before you fill a balloon with helium, turn on an LED light and insert it into the balloon. Once they’re tied and attached to some string, scatter the balloons around the party and watch as your glowing balloons light up the scene. The life of any given LED will vary, but expect your LED balloons to last at least 24-48 hours. If your LEDs are still glowing by the time your party ends, pop the balloons, remove the LEDs, turn them off, and save them for your next celebration.
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Light Up Your Party with LED Balloons

Timeless and appropriate at any age, balloons are a must-have for any celebration. But as a tech geek and lover of anything with an on/off button, I couldn’t help myself when I realized that LED lights paired with balloons would result in instant glowing lanterns.

Materials:
- LED lights (DIY or repurpose a dollar store keychain)
- Balloons

Step 1: Gather your LEDs

This part can be as simple or complicated as you desire. One option is to craft your own LED lights, while the other is to purchase them powered and ready to go.

If you choose to get geeky and craft your own LEDs, you’ll need the following:
- 5-10 small LEDs (available online or at Radio Shack)
- 5-10 3-volt batteries
- Tape

To assemble the LEDs, place the “legs” of an LED on either side of a battery. It should light up right away. If it doesn’t, flip the battery around. On the day of the party, tape the LED to the battery to secure it in place. Repeat this process until all your LEDs are lit.

If you choose to purchase powered LEDs, head to your local Dollar Store or party supply store and hunt for LED accessories. I was able to find LED keychains that pulse a variety of colors when powered.

Step 2: Assemble the balloons

If you plan to blow your balloons up with helium, grab your LEDs and head to the party store. Before you fill a balloon with helium, turn on an LED light and insert it into the balloon.

Once they’re tied and attached to some string, scatter the balloons around the party and watch as your glowing balloons light up the scene.

The life of any given LED will vary, but expect your LED balloons to last at least 24-48 hours.

If your LEDs are still glowing by the time your party ends, pop the balloons, remove the LEDs, turn them off, and save them for your next celebration.




Double-Decker Marinated Portobello “Burger” Recipe INGREDIENTS 1/4 cup balsamic vinegar 2 tablespoons red wine vinegar 2 medium garlic cloves, finely chopped 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup olive oil 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out 1 loaf ciabatta bread 1/4 cup basil pesto 8 (1/4-inch) tomato* slices (from 2 medium, ripe Tomato:Tomato:tomatoes) * 10 ounces Monterey Jack or provolone cheese, thinly sliced 4 to 8 romaine lettuce leaves INSTRUCTIONS Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface. Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms. Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more. Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.
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Double-Decker Marinated Portobello “Burger” Recipe

INGREDIENTS
  • 1/4 cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 medium garlic cloves, finely chopped
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup olive oil
  • 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
  • 1 loaf ciabatta bread
  • 1/4 cup basil pesto
  • 8 (1/4-inch) tomato* slices (from 2 medium, ripe Tomato:Tomato:tomatoes) *
  • 10 ounces Monterey Jack or provolone cheese, thinly sliced
  • 4 to 8 romaine lettuce leaves
INSTRUCTIONS
  1. Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
  2. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.
  3. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.
  4. Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.
  5. Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
  6. Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.


Pressed Eggplant and Pepper Sandwich INGREDIENTS 1/3 cup freshly squeezed orange juice 3 tablespoons olive oil, plus more for oiling the grill 5 teaspoons red wine vinegar 2 medium garlic cloves, thinly sliced 2 teaspoons kosher salt 1 1/2 teaspoons packed, finely grated orange zest 1/2 teaspoon red pepper flakes 3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered 2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces 4 ounces chèvre (goat cheese), crumbled 1 loaf ciabatta, sliced in half horizontally and lightly toasted 3 cups baby spinach INSTRUCTIONS Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes. Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to the plate with the eggplant and set aside. Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.
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INGREDIENTS
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons olive oil, plus more for oiling the grill
  • 5 teaspoons red wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons packed, finely grated orange zest
  • 1/2 teaspoon red pepper flakes
  • 3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered
  • 2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
  • 4 ounces chèvre (goat cheese), crumbled
  • 1 loaf ciabatta, sliced in half horizontally and lightly toasted
  • 3 cups baby spinach
INSTRUCTIONS
  1. Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.
  2. Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to the plate with the eggplant and set aside.
  3. Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.