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"Good friends, good books, and a sleepy conscience: this is the ideal life."
Mark Twain  (via unmaiden)

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Posted on September 22nd, 2014 at 8:31 AM
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Posted on September 22nd, 2014 at 6:33 AM
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Botticelli - The Birth of Venus

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Posted on September 22nd, 2014 at 6:28 AM
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part2of3:

random assortment of Doug Jones behind the scenes shots

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Posted on September 22nd, 2014 at 6:18 AM
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Posted on September 22nd, 2014 at 6:07 AM
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Posted on September 22nd, 2014 at 6:06 AM
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"Give up defining yourself - to yourself or to others. You won’t die. You will come to life. And don’t be concerned with how others define you. When they define you, they are limiting themselves, so it’s their problem. Whenever you interact with people, don’t be there primarily as a function or a role, but as the field of conscious presence. You can only lose something that you have, but you cannot lose something that you are."
Eckhart Tolle (via unmaiden)

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Posted on September 22nd, 2014 at 6:00 AM
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dizzymaiden:

onegreenplanet:

How to Make Your Own Pumpkin Butter (and Pumpkin Seeds) in 7 Easy Steps

It is ALL ABOUT the pumpkin!! I might add some cinnamon and a splash of lemon to this. 
Right now my house smells like cinnamon apples. Yesterday I went to the apple orchard and bought “seconds” which are ugly apples that go cheap but are still good. I peeled, cored and dropped them in a crock pot with lemon zest, lemon juice, cinnamon, small amount of sugar and thats it! They will cook on low until soft and ready to eat. I don’t blend them to make them smooth because I like it chunky.

dizzymaiden:

onegreenplanet:

How to Make Your Own Pumpkin Butter (and Pumpkin Seeds) in 7 Easy Steps

It is ALL ABOUT the pumpkin!! I might add some cinnamon and a splash of lemon to this. 

Right now my house smells like cinnamon apples. Yesterday I went to the apple orchard and bought “seconds” which are ugly apples that go cheap but are still good. I peeled, cored and dropped them in a crock pot with lemon zest, lemon juice, cinnamon, small amount of sugar and thats it! They will cook on low until soft and ready to eat. I don’t blend them to make them smooth because I like it chunky.

Posted on September 21st, 2014 at 7:41 PM
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forestfeast:

I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.

The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!

*     *     *     *     *

BROWN BUTTER TOMATOES

From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014

Recipe by Amanda Hesser, Food52.com and Provisions

2 large or 3 small ripe beefsteak tomatoes

6 tablespoons unsalted butter

Flaky sea salt, such as Maldon

Coarsely ground black pepper

Baguette or other country bread, for mopping up the butter

Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.

Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!

Serves 4

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Posted on September 21st, 2014 at 7:41 PM
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Posted on September 21st, 2014 at 7:22 PM
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