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Tunes & Cooks & Looks

Ears. Mouth. Eyes. All perfectly satisfied.
Jun 8 '12
IT’S SUMMER! IT’S DARN GOOD OL’ SUMMER TIME!
Heat. To the point where it hurts. Mo-hee-toes. Beach for the luckiest. Longer days!!
And globally good mood!
So for those on that summer-light-fresh mood…
Today’s special!
- A sunny playlist from Cool Material (btw check it out and make sure you have a solid bank account before you fall for everything there);
- A strawberry mint serbet! No link here since it’s a family recipe! Oooooh
- The Feebles, a duet of graphic designers “comme on les aime”.
A couple disclaimers: Have a positive environment ready, ideally a sunny kitchen; tasteful strawberris; a good sound system and a drink-on-the-side cocktail, maybe a strawberry daiquiri to match the set!
Now you wanna start by playing Bonnaroo’s mixtape. Well not really a mixtape, but you get the point.
The serbet is “simple comme bonjour”, as we say back home: Prepare 500g of the tastiest strawberries you’ll find. Dissolve 80g sugar in 20cl boiling water and add 20 to 30 mint leaves to infuse in the mixture. Set aside til it’s as cool as Ryan Raynolds.
In the meantime, you can check The Feebls Blog - with a tagline such as “Design & Happiness”, what’s not to love? This place makes you smile: they have pictures of events where people smile, they have designs that smile, they design skateboards - which tbh ressemble a smile when seen from the side, they even have a smiling self as Behance icon! But a picture is worth a 1000 words - just go check them out, they have nice music here and there too!
Back to our serber, take the strawberries and mix them well with the mint leaves from the preparation. Sift the mixture to remove the biggest chunks - or not, if you like chewing a bit on your ice cream! Mix with the syrup, and either you’re fancy pantsy and throw it all in an ice cream maker, or you go “a la roots” like I do: put it in another ice cream box (yeah shame that you have to indulge in industrial ice cream before making your own!) and pop that in the freezer, mixing it a couple times each half hour. One advice if you follow that technique, don’t expect eating it straight out of the freezer since it’ll be hard as stone - but as tasty.
Warning, taste buds explosion! I ate it with homemade Twix and Negrese (don’t be jealous) and artisanal whipped cream (bis) and THAT was an awesome conclusion to an early summer lunch.
So if you’re not at the beach right now, I’d dare say this is the best alternative you could find by a hot summer day at home!

IT’S SUMMER! IT’S DARN GOOD OL’ SUMMER TIME!

Heat. To the point where it hurts. Mo-hee-toes. Beach for the luckiest. Longer days!!

And globally good mood!

So for those on that summer-light-fresh mood…

Today’s special!

- A sunny playlist from Cool Material (btw check it out and make sure you have a solid bank account before you fall for everything there);

- A strawberry mint serbet! No link here since it’s a family recipe! Oooooh

- The Feebles, a duet of graphic designers “comme on les aime”.

A couple disclaimers: Have a positive environment ready, ideally a sunny kitchen; tasteful strawberris; a good sound system and a drink-on-the-side cocktail, maybe a strawberry daiquiri to match the set!

Now you wanna start by playing Bonnaroo’s mixtape. Well not really a mixtape, but you get the point.

The serbet is “simple comme bonjour”, as we say back home: Prepare 500g of the tastiest strawberries you’ll find. Dissolve 80g sugar in 20cl boiling water and add 20 to 30 mint leaves to infuse in the mixture. Set aside til it’s as cool as Ryan Raynolds.

In the meantime, you can check The Feebls Blog - with a tagline such as “Design & Happiness”, what’s not to love? This place makes you smile: they have pictures of events where people smile, they have designs that smile, they design skateboards - which tbh ressemble a smile when seen from the side, they even have a smiling self as Behance icon! But a picture is worth a 1000 words - just go check them out, they have nice music here and there too!

Back to our serber, take the strawberries and mix them well with the mint leaves from the preparation. Sift the mixture to remove the biggest chunks - or not, if you like chewing a bit on your ice cream! Mix with the syrup, and either you’re fancy pantsy and throw it all in an ice cream maker, or you go “a la roots” like I do: put it in another ice cream box (yeah shame that you have to indulge in industrial ice cream before making your own!) and pop that in the freezer, mixing it a couple times each half hour. One advice if you follow that technique, don’t expect eating it straight out of the freezer since it’ll be hard as stone - but as tasty.

Warning, taste buds explosion! I ate it with homemade Twix and Negrese (don’t be jealous) and artisanal whipped cream (bis) and THAT was an awesome conclusion to an early summer lunch.

So if you’re not at the beach right now, I’d dare say this is the best alternative you could find by a hot summer day at home!