Pete Halupka

You can view more of his work here.

a man sat alone in his room. Spread: Joscha Bruckert

Though the book is a limited edition of 50, copies are still available!
Be sure to see more spreads from the book here.

Here are some of my favorite images from the book;

You can view more of Monteith’s work here.

More info on the event can be found here or here.

The only complaint in the house was that these graham crackers were a bit dry. This I’m pretty sure  is due to my being lazy and using a packaged all purpose g-f flour, and not tracking down the xantham gum and guar gum to help hold the grahams together. This can also be easily fixed by turning them into s’mores!

Did I mention, cats like them as well?

I followed this recipe from Gluten-Free Girl:
My only adjustment was to leave out 1/3 of the honey and substitute two tablespoons of brown sugar.
I used Bob’s Red Mill Gluten-Free All Purpose Flour.

2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tablespoons cold water
cinnamon sugar (optional)

Combining the dry ingredients:
Measure out the sorghum, brown rice, tapioca, and sweet rice flours.
Put into a food processor and whirl them up.
Add the cinnamon, baking powder, xanthan and guar gums, and salt.
Mix until everything is well combined.

Cutting in the butter:
Cut the butter into small pieces (about 1/2 tablespoon size).
Add to the flours in the food processor.
Pulse until the butter is incorporated into the flours.
The mixture should have a coarse, sandy texture, like cornmeal.

Finishing the dough:
Stir together the honey and 3 tablespoons of the water.
With the food processor running, pour in the honeyed water.
Let the food processor run for a few minutes, allowing the dough to form a ball.
The final dough should be soft and pliable, even a bit wet.
If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.
Refrigerating the dough.
Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes.
This will be just enough time to let you clean up the mess, put away the flours. Oh, and to…

Preheating the oven:
Preheat the oven to 325°.
Line a sheet tray with parchment paper.
Have another piece of parchment paper, same size, ready as well.

Rolling out the graham crackers:
Cut the ball of dough in half.
Return the other half to the refrigerator.
Put the ball of dough onto the parchment-lined sheet tray.
Cover it with the other piece of parchment paper.
Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick.
Cut the dough into 8 pieces. (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.)
If you want the final crackers dusted with cinnamon sugar, do that here.
Refrigerate the dough for 15 minutes.

Decorating and baking:
Pull the sheet tray from the refrigerator.
Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.
Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.)
Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.

Repeat with the second half of the dough ball.

I ate all of these in about two days and my batch made probably double the recipe (depends on how thick you roll the dough or how big/small you cut the peices). I may have just been craving something like this - sweet but not overly sweet, a bit dry… s’mores in the rainy days after a tease of good weather.

In the hopes of still keeping this blog alive, it will be taking a bit of a new turn. I will still post about work I encounter, the difference will be that my sources will be shows, books, friends and online portfolios that I find - as opposed to work I hear about through other blogs. Though, some of my posts already fit into this new category, others do not. And while I do thoroughly enjoy the work, I want to make it more of an aim to only post about items that inspire or speak to me deeply.

This blog will also begin to incorporate more of my personal interests - food, books (ones I have made or am reading), more films, music, good finds around town, exhibitions, etc. The information shared here should be things I am thoroughly excited about and want to share with others, so it is becoming just that. I hope to feel a better sense of connectedness to my actual environment and less to the internet realm. The weather should be warming up soon, too, and the last place I want to be is at my computer. I want this everyday:

I hope you will join me in opening this blog up to more content, and to creating rich discussions around the newer posts.

Looking forward to what may come!

Lay Flat 02: Meta is the product of a collaboration between Editor Shane Lavalette and Guest Editor Michael Bühler-Rose. For just 30 dollars, it is also one of the more affordable and polished publications I have seen recently.

Lay Flat 02: Meta

From the site;

Lay Flat 02: Meta brings together a selection of contemporary artists whose photographs are conceptually engaged with the history, conventions and materiality of the medium itself. Photographs by Claudia Angelmaier, Semâ Bekirovic, Charles Benton, Walead Beshty, Lucas Blalock, Talia Chetrit, Anne Collier, Natalie Czech, Jessica Eaton, Roe Ethridge, Sam Falls, Stephen Gill, Daniel Gordon, David Haxton, Matt Keegan, Elad Lassry, Katja Mater, Laurel Nakadate, Lisa Oppenheim, Torbjørn Rødland, Noel Rodo-Vankeulen, Joachim Schmid, Penelope Umbrico, Useful Photography, Charlie White, Ann Woo and Mark Wyse are accompanied by the textual contributions of Adam Bell (Co-editor, The Education of a Photographer), Lesley A. Martin (Publisher/Editor, Aperture Foundation), Alex Klein (Editor, Words Without Pictures), artists Noel Rodo-Vankeulen and Arthur Ou, as well a conversation between Lyle Rexer (Author, The Edge of Vision: The Rise of Abstraction in Photography) and James Welling, an artist who is seminal to this dialogue.

This issue is available for purchase here.

I will keep posting, but only occassionally.

Gravity. Kalle Sanner, 2009

You can find Gravity, as well as some other great books through Farewell, here.

You can take a look or order one for yourself here.