• 253 Plays
  • Kauounding CissokoToumani Diabate
Download External Audio

Toumani Diabate - Kauounding Cissoko

Album: The Mande Variations (Nonesuch/World Circuit 2008)

(via givemypoorheartease:)

more here

  • 154 Plays
  • That's How I FeelSun Ra and His Arkestra
Download External Audio

Sun Ra and His Arkestra - That’s How I Feel

Album: Lanquidity (Philly Jazz/Evidence)

(via givemypoorheartease:)

The Lotus Reaper Here is seen a beautiful maiden plucking lotus flowers. She slightly tilts forward in a rhthymic linear movement of her body. This portrait is painted in the typical style of the Kishangarh school of Indian miniature painting. Kishangarh itself is a small town in Rajasthan, approx. one hundred kms. from Jaipur. She is portrayed here with an elongated face, arched eyebrows, lotus-like eyes tinged with pink, a sharp nose and a pointed chin. Obviously, it is an idealization, for no woman would have such eyes. here we notice a resemblance with the technique of the Kangra painters. It is not the beauty of a single person, but the ideal beauty which the artist paints. It is based on the ideal type given in the Sanskrit love poetry, viz. ‘Padmakshi’ or lotus-eyed. It represents the Rajput ideal of feminine beauty at its best. Her face is delicate and refined. Her eyebrows are curved like a bow. Her face is framed in cleverly arranged curls of ebony hair. Her neck is decorated with necklaces of pearls and precious stones. She has draped herself in a transparent gold-embroidered wrap whcih greatly enhances her charm. Which woman of today would not envy her dreamy eyes, her shapely nose, her fastidious lips, the glamour of her clothes and ornaments, and, above all, her seductive charm? In the background can be buildings, built in styles reminiscent of ancient Rajput architecture. The reverse of this painting is manually inscribed with Urdu calligraphy. This painting is from the atelier of Shri Kailash Raj, Jaipur. (via whoami2day:)
View Separately

The Lotus Reaper

Here is seen a beautiful maiden plucking lotus flowers. She slightly tilts forward in a rhthymic linear movement of her body.

This portrait is painted in the typical style of the Kishangarh school of Indian miniature painting. Kishangarh itself is a small town in Rajasthan, approx. one hundred kms. from Jaipur.

She is portrayed here with an elongated face, arched eyebrows, lotus-like eyes tinged with pink, a sharp nose and a pointed chin. Obviously, it is an idealization, for no woman would have such eyes. here we notice a resemblance with the technique of the Kangra painters. It is not the beauty of a single person, but the ideal beauty which the artist paints. It is based on the ideal type given in the Sanskrit love poetry, viz. ‘Padmakshi’ or lotus-eyed. It represents the Rajput ideal of feminine beauty at its best. Her face is delicate and refined. Her eyebrows are curved like a bow. Her face is framed in cleverly arranged curls of ebony hair. Her neck is decorated with necklaces of pearls and precious stones. She has draped herself in a transparent gold-embroidered wrap whcih greatly enhances her charm. Which woman of today would not envy her dreamy eyes, her shapely nose, her fastidious lips, the glamour of her clothes and ornaments, and, above all, her seductive charm?

In the background can be buildings, built in styles reminiscent of ancient Rajput architecture. The reverse of this painting is manually inscribed with Urdu calligraphy.

This painting is from the atelier of Shri Kailash Raj, Jaipur.

(via whoami2day:)

(via affiniteseclectiques)

Time slows down, the light smoothes out surfaces, seeps

into old closets, drawers, and underneath the beds;

dries the pillow’s saliva, abrogates the winding of the stairs,

puts words in iambic order. And now the man

who had only a long, threadbare coat to hide

inglorious scars, the grey hairs, is obliged

to stand naked in the light, pretending to be

the statue of a youth, over whose marble curls

some fatuous passerby has thrown a beat-up straw hat

with ribbons and wax cherries from immemorial summers.

—Yannis Ritsos, “Provincial Spring” (translated by Martin McKinsey)
Photography Credit Nigel Bennet

(via theparisreview:)

  • 726 Plays
  • It's All Right With MeElla Fitzgerald

Ella Fitzgerald - It’s All Right With Me (Cole Porter)

Album: Ella Fitzgerald Sings the Cole Porter Songbook

(via gtfothinspo: / i12bent:)

(via catherinewillis)

Source: gtfothinspo

Fresh Fig Tartlets Sweet tart dough recipe from Tartine Makes roughly 6 4-inch tartlets, though you may have leftover filling Ingredients: For the tart dough:1/2 cup + 1 Tbsp unsalted butter, at room temperature1/2 cup sugar1/8 tsp salt1 large egg, room temperature1-3/4 cups all-purpose flour For the filling:2 cups heavy cream, cold4 oz. goat cheese, room temperature1/4 cup honey (I would recommend using more, to taste)1/2 tsp vanilla extract 8 to 10 fresh figs Directions: For the tart dough:Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated. On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight. When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.) Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool. For the filling:In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream. To assemble:Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.
Pop-upView Separately

Fresh Fig Tartlets

Sweet tart dough recipe from Tartine

Makes roughly 6 4-inch tartlets, though you may have leftover filling

Ingredients:

For the tart dough:
1/2 cup + 1 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature
1-3/4 cups all-purpose flour

For the filling:
2 cups heavy cream, cold
4 oz. goat cheese, room temperature
1/4 cup honey (I would recommend using more, to taste)
1/2 tsp vanilla extract

8 to 10 fresh figs

Directions:

For the tart dough:
Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight.

When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.)

Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool.

For the filling:
In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream.

To assemble:
Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.

(via mfs)

Source: squaremeal