Posted by tim, July 8, 2011
“The Crevasse” by Edgar Müller
Using an art technique called trompe l’oeil (French for “deceives the eye”), pavement and mural artists can transform a neighborhood, turning commonplace buildings and sidewalk stretches into fanciful settings, such as this walkway-bisecting gorge. But, luckily for us, it’s through a picture—taken at the right angle—that a trompe l’oeil artwork truly comes to life. Below, check out photos that capture some of the most mesmerizing temporary street art by Edgar Muller.
This celebrated German pavement artist is known for painting over urban areas to “give them a different look, thereby challenging the audiences’ perception,” according to the artist’s website. This specific illusion required five days, the help of five assistants and 820 square feet of ground. Photo courtesy of Edgar Müller.
“A Cave in London” by Edgar Müller
According to Müller’s website, this painted cave illusion, which Edgar created for the West India Quay Festival in London during June 2009, is the first in a series called “The Cave Project.” He created a second cave-related artwork in Germany for a competition and a third in Slovenia for a cultural festival. Photo courtesy of Edgar Müller.
“Waterfall” by Edgar Müller
According to Metanormph.com, this 885 square foot pavement artwork is Müller’s first large sized project, which he created for the Prairie Arts Festival in West Point, Mississippi. Photo courtesy of Edgar Müller.
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Posted by tim, June 11, 2011
If you’re dying to get to the beach this summer but need to stay in the city there’s good news as urban beaches are springing up everywhere!!
So grab your bucket and spade and get down to a city beach near you this summer.
We’ve selected some of the best in Europe for you to visit:
Prague City Beach
Paris City Beach
Brussels City Beach
Amsterdam City Beach
Berlin City Beach
and last but definitely not least…..Good Old London City Beach
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Posted by tim, June 7, 2011
We recently came across the work of Su Blackwell an amazing artist that creates spectacular paper models from old books.
Using books she personally selects from second hand books shops the artist then spends months cutting and slicing each one of these books into a work of art.
Here are just a few of her amazing models.
To find out more about Su Blackwells work and find out where and when she is exhibiting make sure you visit her site
http://www.sublackwell.co.uk/
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Posted by tim, June 1, 2011
There’s nothing like a good cup of tea. More than 120000000 cups of tea are drunk in the UK every day – so you could safely say as a nation we are partial to a cuppa or two. But when it comes round to the discussion about how to make the perfect cuppa there is always differing opinions. Well to set things straight and make sure you hear the words “that’s a nice cup of tea that is” more often I have done some digging about to out exactly how to make the perfect cup of tea.
Warm teapot
1. Fill the kettle with fresh water. Water that has been boiled before will have lost some of its dissolved oxygen, vital for tea brewing. Soft water – water with a low mineral content – causes less scum to develop on the surface of the finished tea.
Warm the teapot by pouring in a quarter of a cup of water and putting the pot in a microwave for one minute on full power.
Add tea
2. Bring the warmed pot straight to the just-boiled kettle and place a single heaped teaspoon of loose Assam leaves into the pot.
Pour in the boiling water immediately. If the water is allowed to cool, it is less effective in releasing the chemicals in the tea leaves. The use of a tea cosy is not recommended, since the liquid needs to cool before pouring.
Stir
3. Stir the brewing tea and leave it for three minutes. This time allows for the release of polyphenolic compounds, which will give the tea its rich colour and flavour. A longer infusion period will unlock high molecular weight chemicals which taste bitter.
You cannot reduce the amount of caffeine in your cuppa by shortening the infusion time, most of the stimulant is released within a minute.
Milk
4. Put chilled milk in your ceramic mug FIRST. Milk proteins degenerate and taste stale if they are heated above 75 degrees centigrade. The milk first method allows the chilled liquid to cool the hot tea, rather than vice versa.
Sugar can then be added to taste. Both milk and sugar reduce the natural astringency [bitterness] of tea.
Enjoy…..
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