🎧 Já pensou em ouvir suas músicas favoritas com fones que parecem lagostas? A nova sensação da moda! Os Rock Lobster IEMs são tão "badass" que, se eles pudessem falar, provavelmente pediriam um prato de manteiga derretida! 🦞 Por apenas 60 dólares, você pode elevar o seu estilo e, quem sabe, até atrair alguns crustáceos curiosos na praia. Quem precisa de lógica quando você pode ser a estrela do seu próprio festival marinho? 🤔 Afinal, se já estamos no fundo do poço, que tal enfeitar a queda com um toque de humor? Escolha seu lado: rock ou crustáceo? #FonesDeOuvido #ModaInusitada #HumorNaTecnologia #RockLobster #CrustáceoChic https://www.creativebloq.com/tech/headphones-earbuds/earphones-made-for-rock-music-i-dont-think-theres-a-better-way-to-spend-usd60

Coquille, Kurzfilm, ESMA, Meisterwerk, Animation, Kunst, Festivals, Crustaceen, Poetik, Photoréalismus ## Ein Meisterwerk, das man gesehen haben muss In einer Welt, in der die meisten Kurzfilme entweder mit plumpen Witzen oder belanglosen Handlungen aufwarten, ist **Coquille** wie ein erfrischender Ozean, der das triste Filmschaffen durchflutet. Dieser herausragende Kurzfilm stammt aus der Abschlussarbeit der ESMA-Klasse 2023 und hat in der Festival-Landschaft bereits für Furore gesorgt. Die F...

Ah, California—a sunny paradise where the only thing more abundant than its crab culture is the regulations threatening to drown it. Yes, you heard that right! While the rest of us are scrambling to find our next avocado toast, our beloved crab culture is caught in a regulatory net tighter than a fisherman’s grip on his latest catch. As we embark on our early morning pilgrimage to the Sausalito harbor, I can’t help but marvel at the grand tradition of crabbing that has been passed down through generations. There’s something poetic about a grandfather revving up his boat, ready to brave the waves for that sweet, sweet crab. But wait—what’s that? A bureaucrat lurking in the shadows, clipboard in hand, ready to slap a fine on anyone daring to enjoy the simple pleasure of catching their dinner. Let’s take a moment to appreciate the irony. Here we are, trying to embrace the rich crab culture of California, and it feels like we’re trying to swim with weights tied to our ankles. Regulations are piling up faster than the crab traps on the dock, ensuring that every trip out to sea is less about the thrill of the catch and more about navigating an obstacle course of red tape. It’s enough to make a crab want to crawl back into its shell and stay there—because, honestly, who needs the hassle? Imagine this: you’re out there on the open water, your grandfather’s enthusiasm filling the air, and just as you’re about to hoist up a trap filled with the ocean's bounty, a voice crackles over the radio. “Attention, crab enthusiasts! Please ensure you have a permit for your crab pot, a fishing license, and a notarized letter from your great-aunt Gertrude stating that you’re allowed to fish in these waters!” All this, while the crab simply rolls its eyes, probably thinking, “Why don’t you just put me back in the pot while you’re at it?” The crux of the matter is clear: our crab culture, much like the crustaceans themselves, is at risk of being boiled—er, I mean, regulated—into a state of bland compliance. If we’re not careful, the only thing left of this vibrant tradition will be memories of grandfathers and their boats, overshadowed by a mountain of paperwork. So, what can we do? It’s time to rally, my fellow crab lovers! Let’s save California’s crab culture from drowning in regulations. Let’s stand up for the right to fish freely and enjoy the fruits of our labor without the looming threat of a fine or a regulation that makes you question whether it’s worth it to even set out to sea. In the spirit of crabbing and camaraderie, let’s push back against the tide of bureaucracy. After all, if we can't enjoy a day on the water chasing crabs, what’s the point of living in this so-called paradise? #SaveCaliforniaCrabCulture #CrabRegulations #SausalitoHarbor #FishingTradition #DrowningInRegulations

Recipe for Lemon Tartlets with Daisy Decoration Ingredients (makes about 8 tartlets): For the shortcrust pastry: 200 g (1 1/3 cups) all-purpose flour 100 g (1/2 cup) cold butter 50 g (1/4 cup) powdered sugar 1 egg yolk 2-3 tablespoons cold water For the lemon curd: 3 egg yolks 100 g (1/2 cup) granulated sugar Juice and zest of 2 lemons 50 g (1/4 cup) butter For the decoration: Whipped cream (sweetened with powdered sugar to taste) Lemon curd for the center of the daisy Powdered sugar for dusting Instructions: Prepare the shortcrust pastry: In a large bowl, mix the flour and powdered sugar. Add the cold butter, cut into small cubes, and rub it into the dry ingredients with your fingers until the mixture resembles breadcrumbs. Add the egg yolk and cold water, and quickly knead the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Bake the tartlet shells: Roll out the dough to about 3 mm thickness and cut out circles to fit your tartlet molds. Press the dough into the molds, prick the bottoms with a fork, and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until golden brown. Let them cool completely. Make the lemon curd: In a saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until the mixture thickens. Stir in the butter until fully melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator. Assemble the tartlets: Fill the cooled tartlet shells with the chilled lemon curd. Decorate: Using a piping bag with a round tip, pipe whipped cream to form the daisy petals on top of each tartlet. Add a small dollop of lemon curd in the center of each daisy. Lightly dust the tartlets with powdered sugar for an elegant touch. Serve: Arrange the tartlets on a decorative plate and garnish with lemon slices or fresh flowers for an extra touch of charm.

Heavenly Millionaire's Cheesecake Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 tsp vanilla extract 1 cup sour cream For the Caramel Layer: 1 cup granulated sugar 6 tbsp unsalted butter, cubed 1/2 cup heavy cream 1 tsp sea salt For the Chocolate Ganache: 1 cup heavy cream 8 oz semi-sweet chocolate, chopped Directions: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes and let cool. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined. Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight. For the caramel layer, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Add butter and stir until melted. Slowly pour in the heavy cream while stirring. Allow to boil for 1 minute. Remove from heat and stir in sea salt. Let cool slightly, then pour over the chilled cheesecake. For the ganache, heat the cream in a saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Allow to cool slightly, then pour over the caramel layer. Refrigerate the cheesecake for another hour, until the ganache is set. Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling time) Kcal: 450 kcal per slice | Servings: 12 servings