#Brik

[soranatus]

The Green Lantern Corps By Mike Becker

[postcard-from-the-past]

Alexander Rodtschenko, photographed by Ossip Brik in 1924

German vintage postcard

[askwhatsforlunch]

Apple and Nut Parcels

These Apple and Nut Parcels, filled with deliciously Autumnal flavours, make a beautifully seasonal dessert to end your Sunday Lunch. Have a good one, friends!

Ingredients (serves 3):

5 medium Ribston Pippin apples, rinsed

1 teaspoon Mixed Spice

1 1/2 tablespoon unsalted butter

1 heaped tablespoon good Chestnut Honey

1/4 cup pecans

1/4 cup hazelnuts

6 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

6 tablespoons good Chestnut Honey

Peel, core and dice Ribston Pippin apples, and place apple dices into a medium bowl. Sprinkle with Mixed Spice, tossing well to coat; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat, and stir in Chestnut Honey. Set aside.

In a small frying pan over a high flame, toast pecans and hazelnuts until just browned and fragrant. Remove from the heat and allow to cool, before chopping the nuts roughly.

Preheat oven to 180°C/°F.

Line a baking tray with baking paper. Set aside.

Lay a brik pastry circle onto your work surface. Brush generously all over with Honey butter. Lay a second brik circle on top, pressing gently.

Spoon a cup of the spiced apple dices in the centre of the pastry disc. Sprinkle with chopped pecans and walnuts, drizzle genenrously with 2 tablespoons Chestnut Honey, and wrap the pastry to form a parcel. Place it onto prepared baking tray, seam and edges down.

Repeat with remaining brik pastry circles, spiced apple dices, chopped nuts and Honey, saving a few of the chopped nuts, until you have three beautiful parcels.

Brush them with a little of the Honey butter, and place baking tray in the middle of the hot oven. Bake, at 180°C/360°F, 20 to 25 minutes, until a nice golden brown colour.

Remove from the oven, and brush parcels with remaining Honey butter.

Serve Apple and Nut Parcels hot, sprinkled with chopped pecans and hazelnuts.

[nerds-yearbook]

The new 52 incarnation of John Stewart was introduced in Green Lantern Corps 1 vol 3, cover date November, 2011. This version was created by Peter Tomasi and Fernando Pasarin. John Stewart was originally created by Dennis O'Neil and Neal Adams in Green Lantern 87 vol 2 cover date January, 1972. ("Triumph of the Will", Green Lantern Corps 1 vol 3, DC Comic Event)

[ratgalactic]

I still really like this sketch from a couple years back

[gotham-at-nightfall]

Green Lantern Corps #1

[414graffiti]

West Allis, WI - December 2, 2024

[walkerinmortui]

Brik

[duranduratulsa]

Dish of the day: Brik #food #foodporn #brik #tunisia #tunisianfood

[mournfulroses]

Vladimir Mayakovsky, from a letter featured in "Love in the Heart of Everything; The Correspondence between Vladimir Mayakovsky & Lili Brik, 1915-1930,"

[mcsm-r0ckz]

He would though

brick

[albertcamusofficial]

rose brik, my father's eyes, my mother's rage

[yun-yunera]

Everything feels ordinary until it is a memory.

My father's eyes, my mother's rage

-Rose Brik

[askwhatsforlunch]

Foie Gras and Cocoa Bonbons

These Foie Gras and Cocoa Bonbons make a festive, savoury treat to nibble on whilst sipping a nice cocktail! It was a crowd-pleaser at our little New Year's Eve party; they are so easy to make, they can easily become a weekend favorite, too! Happy Saturday!

Ingredients (makes 16):

4 thick slices leftover Cognac Foie Gras Terrine 

4 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

salt and freshly cracked black pepper

about 1/3 cup cocoa nibs

olive oil

Preheat oven to 200°C/395°F.

Line a baking tray with baking paper. Set aside.

Cut each Foie Gras Terrine slice into 4 thick batons, removing as much of its yellow fat as possibe.

Working with one brik pastry circle at a time, cut it into four pieces. Place a Foie Gras baton onto each of the four brik piece, nearer the widest edge.

Season with salt and black pepper.

Sprinkle generously with a heaped teaspoon cocoa nibs.

Roll up like a cigar, to encase Foie Gras and cocoa nibs, and tie on either side with bakers' twine, to shape like a bonbon.

Place onto prepared baking tray, and repeat, until you have 16 bonbons.

Brush lightly but evenly with olive oil.

Place in the middle of the hot oven, and bake, at 200°C/395°F, until a nice golden brown colour.

Remove from the oven and let cool slightly or completely.

Serve Foie Gras and Cocoa Bonbons warm or cold, with a Champagne Cocktail or a nice Single Malt Peated Whisky.

[stayuntilthefoglifts]

damn right I'm angry, I've spent my life recovering from things that I should have been protected from. I was too young to become a ghost full of grief, children are supposed to be happy and free. don't tell me I wouldn't be who I am today, without all the struggles that I faced. I already know that, I could have been a kid instead of being forced to grow up. the people who were supposed to protect me. failed me. no amount of healing will change that. damn right I'm angry.

Rose Brik

[metamorphesque]

Lilya Brik, "the muse of Russian avant-garde"