Red Pepper Flakes. A blog by Imelda Suriato

Valentine’s & Chocolate

For the fast-approaching Valentine’s Day, AXE Dark Temptation is giving guys tools to be “Eternally Irresistible.” Yes, it’s a leisurely spin on the romantic obvious-to-most-but-not-all guide and e-card, and we’re proud of it.

What’s sweeter? It’s featured on Creativity Online.

Of course, I have to list cool chocolate brands I’ve come across while browsing at Wegman’s in upstate NY.

Scharffen Berger — nice packaging!

NewTree — super cool combo flavors & names. And you have to checkout the color on its Chocolate Room. Delectable, right?

Chokola’j — nice paper/ribbon orange & bronze packaging. And for Valentine’s Day gift, checkout the artisan chocolates. Love detailed food art!

By the way, I am not a chocoholic. Just love nice packaging!

We put anything on paper

Beautiful illustrations by Otavio Rios. Love the concept and the excellent execution.

Shepard Fairey sues AP over Obama Poster

PDN Online has few headlines & blog entries on this story. So if the photographer (Mannie Garcia) doesn’t mind, what is all the fuss about, AP? Also, Shepard can share some of the fame with Mannie. Why can’t everyone just get along?

Designing in Teheran

Stumbled upon this while browsing Benetton’s brand-new blog. “Designing in Teheran” is an international architecture contest to design two Benetton multistorey buildings in the Iranian city of Teheran. Interesting contest. If you’re interested, go fill out the entry form. You have until March 27 to deliver.

Best mushroom dish to date

Went to the Royalton Hotel last week and sat at Brasserie 44 with friends for drinks and some grub. Decided on the wild mushrooms and was so glad. That side dish was super good. The full description is “wild mushroom stewed in riesling emulsion.” Yumm!

I’ve been thinking of cooking that all week. Maybe I’ll do it tomorrow for a nice weekend of relaxing with a nice glass of wine. The closest recipe I found is from the Barefoot Contessa of Food Network: Sauteed Wild Mushroom, even though I’m sure it needs to be roasted a bit for a nice smokiness.