This is a mélange. Part food blog, part rant blog, part procrastination blog. enjoy. or don't.

17th April 2014

Photo

Tulip fest in rural WA. Must see! #landcam

Tulip fest in rural WA. Must see! #landcam

Tagged: landcam

3rd April 2014

Photo reblogged from it's a food blog. with 4 notes

So much yum
noiseband:

On the one hand: it’s a pretty straightforward recipe (before adaptation, anyway)
On the other: before I come home, some nights, one or both of us will text the other about feeling like ramen but not like going out, at which point it’s a matter of time before this particular recipe comes into play. We make it often enough that most of the things required are on hand, and the things that aren’t can be picked up on the way home (when you remember to.)
Side note: lemon grass freezes pretty well, as does ginger. It wouldn’t be all that hard to assemble little freezer bags of aforementioned aromatics, along with whatever else you might like to add (I’ve been thinking about lime leaves, maybe.)
Usually I’ll queue up an inadvertently melancholy playlist (though I keep telling myself that maybe The National isn’t the greatest thing to sing when you’re cooking and then do it again, but anyway), throw all the aromatics into the water before stirring in the “better than bouillon,” and having typed this admission I can feel Kristen’s disapproval from all the way across the country (because I should either be making my own stock or making my own better-than,) and the night I made the bowl above, I then realized that there was nothing suitably green in the fridge, and so turned the stove off, put a sweater on, and then ended up inspecting heads of garlic for firmness and asparagus for consistency at one of the local markets.
The extended soak time didn’t do the broth any harm, so while the bacon simmered, it was easy enough to handle the rest of the prep (boil water for five-minute eggs and three-minute noodles, chop garlic, break off what always seems like a distressingly large amount of inedibly woody asparagus bottoms, get a frying pan ready.)
After that’s done, it’s a minor matter of juggling pans: pull the bacon out of the broth, slice it up, and then render into crispness but not burnitude; throw some chopped garlic and asparagus into the bacon fat along with a little smoked salt; soft-boil some eggs and then cook your noodles in the same water. Somewhere in there, strain the solids out of your broth, but pull the whole garlic cloves out, mash them with the flat of your knife, and stir them back in. It won’t taste like garlic: merely velvety and a little sweet.
When it comes time: to lay the noodles in the bottom of the bowl, and then top with the bacon, egg (poached, fried, or soft-boiled, depending on the day,) asparagus (sometimes it’s a different vegetable, sometimes it’s just frozen spinach that went in with the noodles,) before pouring the broth over.
Read More

So much yum

noiseband:

On the one hand: it’s a pretty straightforward recipe (before adaptation, anyway)

On the other: before I come home, some nights, one or both of us will text the other about feeling like ramen but not like going out, at which point it’s a matter of time before this particular recipe comes into play. We make it often enough that most of the things required are on hand, and the things that aren’t can be picked up on the way home (when you remember to.)

Side note: lemon grass freezes pretty well, as does ginger. It wouldn’t be all that hard to assemble little freezer bags of aforementioned aromatics, along with whatever else you might like to add (I’ve been thinking about lime leaves, maybe.)

Usually I’ll queue up an inadvertently melancholy playlist (though I keep telling myself that maybe The National isn’t the greatest thing to sing when you’re cooking and then do it again, but anyway), throw all the aromatics into the water before stirring in the “better than bouillon,” and having typed this admission I can feel Kristen’s disapproval from all the way across the country (because I should either be making my own stock or making my own better-than,) and the night I made the bowl above, I then realized that there was nothing suitably green in the fridge, and so turned the stove off, put a sweater on, and then ended up inspecting heads of garlic for firmness and asparagus for consistency at one of the local markets.

The extended soak time didn’t do the broth any harm, so while the bacon simmered, it was easy enough to handle the rest of the prep (boil water for five-minute eggs and three-minute noodles, chop garlic, break off what always seems like a distressingly large amount of inedibly woody asparagus bottoms, get a frying pan ready.)

After that’s done, it’s a minor matter of juggling pans: pull the bacon out of the broth, slice it up, and then render into crispness but not burnitude; throw some chopped garlic and asparagus into the bacon fat along with a little smoked salt; soft-boil some eggs and then cook your noodles in the same water. Somewhere in there, strain the solids out of your broth, but pull the whole garlic cloves out, mash them with the flat of your knife, and stir them back in. It won’t taste like garlic: merely velvety and a little sweet.

When it comes time: to lay the noodles in the bottom of the bowl, and then top with the bacon, egg (poached, fried, or soft-boiled, depending on the day,) asparagus (sometimes it’s a different vegetable, sometimes it’s just frozen spinach that went in with the noodles,) before pouring the broth over.

Read More

2nd April 2014

Photo reblogged from with 876 notes

darkryemag:

They come over with a bag that’s got haloumi, wine, crusty bread because they went by the bakery on the way. And everyone plops down somewhere in the kitchen, and we set up little prep stations, everyone with their wee corner, someone always standing in the way of the compost, and there’s music and chopping and I always wish for more knives and butcher blocks. We make a meal together that goes well into the night.
A great supper begins by putting guests to work.

Need to actually do this

darkryemag:

They come over with a bag that’s got haloumi, wine, crusty bread because they went by the bakery on the way. And everyone plops down somewhere in the kitchen, and we set up little prep stations, everyone with their wee corner, someone always standing in the way of the compost, and there’s music and chopping and I always wish for more knives and butcher blocks. We make a meal together that goes well into the night.

A great supper begins by putting guests to work.

Need to actually do this

Source: nylonpinksy

31st March 2014

Photo

Greek Yogurt, sunflower seed butter, vanilla bean honey, cocoa nibs, dried cranberries, chicory granola, fresh strawberries. Starting this week off right! #vscocam #healthy #breakfast

Greek Yogurt, sunflower seed butter, vanilla bean honey, cocoa nibs, dried cranberries, chicory granola, fresh strawberries. Starting this week off right! #vscocam #healthy #breakfast

Tagged: healthybreakfastvscocam

24th March 2014

Photoset reblogged from G R I M E S with 677 notes

actuallygrimes:

http://tumblr.4gifs.com/post/80148615619/waterbear-extremophile

i am obsessed with water bears ahhh

21st March 2014

Photo reblogged from HealthierHabits.org: Healthy Food and Fitness with 100 notes

healthier-habits:

One easy spaghetti squash recipe! Meaty mushrooms, thyme and a good dose of parmesan bring earthy, savory and rustic Italian flavors to the forefront.
Click here for full directions!

So down with this

healthier-habits:

One easy spaghetti squash recipe! Meaty mushrooms, thyme and a good dose of parmesan bring earthy, savory and rustic Italian flavors to the forefront.

Click here for full directions!

So down with this

14th March 2014

Photo reblogged from taylor with 3 notes

cosmopolitanism:

4 years ago! we were such babies isabelp

Oh myyyy

cosmopolitanism:

4 years ago! we were such babies isabelp

Oh myyyy

30th January 2014

Photo reblogged from with 10,484 notes

passaxpassa:

Lupita Nyong’o


This woman is perfection

passaxpassa:

Lupita Nyong’o

This woman is perfection

Source: theclassychronicles

29th January 2014

Link reblogged from ginny monaco with 11 notes

You never have to make your bed, since you're always in it. →

ginnymonaco:

Six months ago, I was in almost exactly the same position I am now: unemployed, discouraged by the job hunt, almost always with less than $60 to my name. Six months ago, I also started taking antidepressants.

In that time, I’ve graduated from university, found a job, lost that job, and had to…

25th November 2013

Photo reblogged from NextBestRunner with 124,924 notes

novemberwishes:

annehathawillannehathaway:

i made a sweater to wear for thanksgiving

need


Where was this 5 years ago srsly

novemberwishes:

annehathawillannehathaway:

i made a sweater to wear for thanksgiving

need

Where was this 5 years ago srsly

Source: dilfgod