Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------I remember the first time when i saw Gian’, he came to Montréal for studying a year, far from his Switzerland. He came to Projet45 randomly, and since never skated somewhere else. He learned here to skate transition, and quickly became one of the best ripper of the spot. Always shredding with that big smile. Motivation at the top. having Gianluca in your life is a blessing!
No! Gianluca is not dead, and still alive, but he just came back to his country last sunday, and all the homies at P45 are really sad. Thanks Gian for all this great year! can’t wait to see you again soon.
Frontside 180, Projet45, Montréal
Frontside Noseblunt, Projet45, Montréal
From the transition left, transfert to Frontside FiveO, Projet45, Montréal
Powerslide, Projet45, Montréal
Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------It’s a real sad day today, Adam Yauch, Beastie Boys Co-Founder passed away..
The Beastie really influenced a lot of generations with their multicultural music, Every single album was a hit, and leaved a deep mark into the industry. Pushed away the frontier, and always doing something nobody gonna wait.
They without a doubt influenced me, after a broken ankle during summer 1993, been stuck in my room, a friend gave me 2 audio tape of Paul’s Boutique & Check Your Head. My life changed right away; Thanks you so much Adam Horovitz, Mike Diamond & Especially you Adam Yauch, the only skateboarder of the band.
Here is a repost of my picture of Owners of Alibi Boutique (beasties boys fans too) from last year, where i got a lot of inspiration from my favorite cover album shooted by Ari Marcopoulos
kid! if you never heard of them, click on everything i’ve linked, and go listening the best band ever!
Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------If you never heard yet about Projet45 in Montréal just, click here. Spending 2011 at the spot was a great skateboard life experience. Meeting great people and great skaters is always something good to keep the motivation high. Each sesh was damn good, and even keep to see each other during the cold winter keep me motivate like in summer.
Zillions of thanks of you all who came, helped, shovelled, skated or just shared a beer. We are only at two months and half from spring….can’t wait!!
Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------It’s been a while Claire & me got the temptation to bake our own “Eclair au Chocolat”. That delicious pastry is a delightful french classic. It’s surprisingly easy to make, but it’s easier when you are two, than make it solo. After the pictures the receipe by my love: Claire
Bon Appetit!
Éclair au Chocolat, by Claire
Preparation Time: 1 hour
Cooking Time: 20 minutes
Ingredients (for 8 éclairs):
Eclair Dough:
10 cl Water
75 g Butter
80 g Flour
3 Eggs
Pinch of Salt
Chocolate Cream Filling:
100 g Baking Chocolate (70%)
1/3 L Milk
3 Egg Yolks
125 g Granulated Sugar
1 tea spoon vanilla extract
Chocolate Icing:
75 g Unsweetened Chocolate
75g cooking cream
How to Make It:
Eclair Dough:
Preheat oven to 180°C
1. In a pot, mix water, milk, butter and salt. Bring to a boil.
2. Once butter has completely melted, take off flame, and pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring energetically.
5. Fill a baking sac with batter. On a baking sheet. Squeeze out “finger-sized eclairs
6. Bake for 25 minutes.
Voilà!
Chocolate Filling:
1. Melt vanilla and milk and half of the sugar in a pot, and bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Ad the boiling milk and put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth then ad the chocolate.
4. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs:make a small hole and then stuff with cream, using your baking sac.
Voilà!
Icing:
Almost done! Hang in there! Chocolate eclair recipes are well-worth the time they take!!!
1. Melt chocolate with cooking cream in a small pot over a low flame whisking the whole time. Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair
4. Wait until icing hardens a bit to serve it.
Bravo!
Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------Edited by Babas, "Life is always better with blood and beer on my griptape.."
--------------------------------------------------------------------------------------------------------------Edited by Babas, "Life is always better with blood and beer on my griptape.."
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