Untitled

"I fell in love the way you fall asleep: slowly, and then all at once.”


My summer  in a sentence.

"I fell in love the way you fall asleep: slowly, and then all at once.”

My summer in a sentence.

the less you try…the more you, you
trixclibrarian on emotional honesty in writing  (via erikadprice)

erikadprice:

If you’re in your twenties don’t fucking complain about how old you feel okay

You’re getting progressively less shitty, I promise. People who complain about how old they are come across as incredibly insecure and vain, and that is way, waayyyy more off-putting than a few smile lines and a few goddamn years’ worth of sense. 

Older? Yeah. Good

So,etimes blunt is the way to go.

The story can resume. I will return. Find you, love you, marry you and live without shame.

That’s all there ever is.

primuula:

Hey, Augustus Waters.

primuula:

Hey, Augustus Waters.

no-more-ramen:

Shakshuka with Kale and Goat Cheese from Kinfolk mag
This is a favorite recipe of mine. It’s fairly quick, super delicious, and makes for great leftovers. Plus, it can be made vegan by omitting the goat cheese and egg!
Ingredients1/4 cup (2 ounces/60 milliliters) olive oil1 small yellow onion, finely chopped1 heaping cup chopped kale5 cloves garlic, sliced1 teaspoon ground cumin1 teaspoon chipotle powder1 (28-ounce/900-gram) can whole peeled tomatoes, undrainedSea salt to taste4 eggs1/2 cup (2 ounces) goat cheese, crumbled1 tablespoon parsley, chopped1 tablespoon basil, chopped
MethodHeat oil in a 8 to 10-inch skillet over medium-high heat. Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another minute. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 minutes.
When tomato mixture has thickened slightly, stir in a dash of salt. Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce. Cover the skillet and cook for 4–5 minutes, depending on how runny you like your yolks. Remove from heat and finish with goat cheese and herbs.
Serve with buttered toast.
Serves 4

no-more-ramen:

Shakshuka with Kale and Goat Cheese from Kinfolk mag

This is a favorite recipe of mine. It’s fairly quick, super delicious, and makes for great leftovers. Plus, it can be made vegan by omitting the goat cheese and egg!

Ingredients
1/4 cup (2 ounces/60 milliliters) olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale
5 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon chipotle powder
(28-ounce/900-gram) can whole peeled tomatoes, undrained
Sea salt to taste
4 eggs
1/2 cup (2 ounces) goat cheese, crumbled
1 tablespoon parsley, chopped
1 tablespoon basil, chopped

Method
Heat oil in a 8 to 10-inch skillet over medium-high heat. Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another minute. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 minutes.

When tomato mixture has thickened slightly, stir in a dash of salt. Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce. Cover the skillet and cook for 4–5 minutes, depending on how runny you like your yolks. Remove from heat and finish with goat cheese and herbs.

Serve with buttered toast.

Serves 4

thereturnofsherlock:

Let's kill hiatus; round four // movie poster.

thereturnofsherlock:

Let's kill hiatus; round four // movie poster.
garden-of-vegan:

Iced Mocha Smoothie (vanilla soy milk, frozen bananas, frozen coffee ice cubes, cocoa, chocolate chips, cacao nibs, and peanut butter) topped with foamy vanilla soy milk and dark chocolate shavings.

garden-of-vegan:

Iced Mocha Smoothie (vanilla soy milk, frozen bananas, frozen coffee ice cubes, cocoa, chocolate chips, cacao nibs, and peanut butter) topped with foamy vanilla soy milk and dark chocolate shavings.

garden-of-vegan:

1/2 of a toasted sesame bagel with peanut butter, banana, & cacao nibs, and halved strawberries.

garden-of-vegan:

1/2 of a toasted sesame bagel with peanut butter, banana, & cacao nibs, and halved strawberries.

garden-of-vegan:

Brown rice cooked in vegetable stock, black beans, fresh corn, deep-fried tofu, and stir-fried broccoli with soy sauce & sriracha.

garden-of-vegan:

Brown rice cooked in vegetable stock, black beans, fresh corn, deep-fried tofu, and stir-fried broccoli with soy sauce & sriracha.