timdenee:

Abigail and I are proud to present our calendar for 2012, FREE FREE FREE for you to use. 100% guaranteed good fortune for all calendar-users.
 http://www.timdenee.com/yourmajesty/

Love it and already have it printed and on the wall! 

timdenee:

Abigail and I are proud to present our calendar for 2012, FREE FREE FREE for you to use. 100% guaranteed good fortune for all calendar-users.

 http://www.timdenee.com/yourmajesty/

Love it and already have it printed and on the wall! 

Source: timdenee

Yummy dinner tonight, Shrimp pasta in foil. Delish!

Yummy dinner tonight, Shrimp pasta in foil. Delish!

So going to make this!

So going to make this!

(via buttonlust)

Source: octopoda

Beautiful rarely seen photos of Marilyn Munro.

Beautiful rarely seen photos of Marilyn Munro.

Tiny Ruins

We ate really yum Brussels sprouts last night. It was a revelation. I have never eaten them before, probably because all the veges I ever ate growing up were boiled to mush and I wouldn’t eat them. This recipe makes them so light and crunchy and they have such a delicate nutty after taste. Here is the recipe:
Caramelized Brussels SproutsSERVES: 2TIME: 20 minutes
500g Brussels sprouts, trimmed
1/3 cup olive oil
a few generous pinches of coarse sea salt
a healthy drizzle of your best, best extra virgin olive oil
1 lemon, halved
Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.
Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut-side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly – don’t give into the temptation to stir and toss them! Keep an eye on them though – the key is to have them high enough to brown them but low enough not to burn them.
 When they’ve browned, flip each one and let the other side get color, an additional three minutes or so. Remove to a serving platter, sprinkle with the salt, drizzle with your fine extra virgin olive oil and squeeze the lemon over, trying to get a bit of juice on each one. Delish.
From the Goop archives.

We ate really yum Brussels sprouts last night. It was a revelation. I have never eaten them before, probably because all the veges I ever ate growing up were boiled to mush and I wouldn’t eat them. This recipe makes them so light and crunchy and they have such a delicate nutty after taste. Here is the recipe:

Caramelized Brussels Sprouts
SERVES: 2
TIME: 20 minutes

  • 500g Brussels sprouts, trimmed
  • 1/3 cup olive oil
  • a few generous pinches of coarse sea salt
  • a healthy drizzle of your best, best extra virgin olive oil
  • 1 lemon, halved

Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.

Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut-side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly – don’t give into the temptation to stir and toss them! Keep an eye on them though – the key is to have them high enough to brown them but low enough not to burn them.

When they’ve browned, flip each one and let the other side get color, an additional three minutes or so. Remove to a serving platter, sprinkle with the salt, drizzle with your fine extra virgin olive oil and squeeze the lemon over, trying to get a bit of juice on each one. Delish.

From the Goop archives.

And we are married! Actually its been over a month now :)

And we are married! Actually its been over a month now :)

Sharing…

Sharing…

Text

States:

Boston - Massachusetts
New York - NY
Syracuse - NY 
Niagara Falls - NY
Washington DC
North Carolina
San Fran - California
San Jose - California
LA - California
Las Vegas - Nevada
Flagstaff - Arizona 
Grand Canon - Arizona
Austin - Texas

Europe:

Norway
Sweden
Morocco
Portugal
Lyon - France
Amsterdam and the Netherlands
Germany
Czech Republic
Turkey
More Spain
More Croatia
More Greece
More Italy

[Flash 9 is required to listen to audio.]

marasok:

“Paper Planes” remixed by DFA originally by M.I.A.

(via startingoveragainandagain-deact)

Source: supremevibes

Text

Happy - Augustana, Boston

Sad - Bon Iver or Tracey Chapman

Bored - Radio or Shuffle

Hyped - Shapeshifter

Mad - Glee - a surefire way to change my mood

(Video clips to come)

Hyped - Shapeshifter always gets me hyped. Bonus point - it was the first concert me and Rob went to :)

Mad - Glee - a surefire way to change my mood

Bon Iver - Sad and Happy…