Tuesday, August 26, 2014
schedule for the semester, can’t wait!!!-drawing-modern dance-SYE-creative non-fiction.Here we go, saints!

schedule for the semester, can’t wait!!!

-drawing
-modern dance
-SYE
-creative non-fiction.

Here we go, saints!

(Source: eviljovan)

Saturday, August 23, 2014
Thursday, August 14, 2014

cxnduits:

get to know me meme: [1/5] female characters

↳ hannah horvath (girls)

Yes, Hannah. Yes.

mentalalchemy:

Shots fired

mentalalchemy:

Shots fired

(Source: darachtheboat)

Wednesday, August 13, 2014
onlybluesunday:

by: Jim Morrison

Love cannot save you from your own fate.


Ugh, JIM YOU ARE SO WISE.

onlybluesunday:

by: Jim Morrison

Love cannot save you from your own fate.

Ugh, JIM YOU ARE SO WISE.

humansofnewyork:

"We were engaged for six months, but her parents made her marry a richer man." "What’s the last thing you said to her?""I told her: ‘I’ve done all that I can do. I wish you happiness in your life.’"(Petra, Jordan)

humansofnewyork:

"We were engaged for six months, but her parents made her marry a richer man." 
"What’s the last thing you said to her?"
"I told her: ‘I’ve done all that I can do. I wish you happiness in your life.’"
(Petra, Jordan)

Friday, August 8, 2014

UN Report Says Small-Scale Organic Farming Only Way to Feed the World

technologywater:

imageImage: eatdrinkbetter.com

Nick Meyer | AltHealthWORKS

Even as the United States government continues to push for the use of more chemically-intensive and corporate-dominated farming methods such as GMOs and monoculture-based crops, the United Nations is once against sounding the alarm about the urgent need to return to (and develop) a more sustainable, natural and organic system.

That was the key point of a new publication from the UN Commission on Trade and Development (UNCTAD) titled“Trade and Environment Review 2013: Wake Up Before It’s Too Late,” which included contributions from more than 60 experts around the world.

Read More

Claaaassic corporations. Classic. Good thing I’m going to become a farmer and help to reverse this nonsense.

Tuesday, July 22, 2014

July 22: The Map Poem Draft No. 1

yearofthepoem:

The fading tip of Chile leaves the purple pulpy ocean open for embarkment
and the over-pulped, blurred edge grows Greenland
like volcanoes, ever expanding in the world
but not on my purple page flecked with green, red, and blue.

I’ll follow your finger point out vague locations on the map
that only outlines continents.
You’ve been to the blue speck of mountain range in Alaska.
You’ve seen the swirl of green across the Middle West prairies 
and the red rock flecks out West. 
You’ve scuba dived in fading Central American islands 
that hardly even exist in black on this map or in my mind.

I pretend the circles of spilt pulp in the South Pacific are private places;
a whole continent just for you and I to roam
together for the first time, but 
I know they are just imperfections of homemade paper.

A poem I should have written almost a year ago. It is based off of a piece of paper I made that has a map on it, and the person I gave the paper to. I’m working from memory, but I think there’s something to it so far.

reikaoki:

imthezombiequeen:

alishalovescats1701:

crimsonclad:

five-boys-with-accents:

Eeyore is just one of those characters that you wanna scoop up and hug forever.

One awesome thing about Eeyore is that even though he is basically clinically depressed, he still gets invited to participate in adventures and shenanigans with all of his friends. And they never expect him to pretend to feel happy, they just love him anyway, and they never leave him behind or ask him to change.

Oh

oh

And he does feel happy, though. He can be happy. He just doesn’t show it as much as the others do.
There was a whole episode about that - Piglet sees him sitting on a hilltop and thinks he’s sadder than usual, and does all he can to cheer him up. Nothing works and the next day he’s back on the hill, and Piglet apologizes because he thinks in trying to help, he just made him sad again and ”I don’t come here when I’m sad. I come up here because I’m happy.”

There’s just something about that…

He’s my favorite.

(Source: galaxieirwin)

(Source: zestyblog)

Monday, July 21, 2014

snarkbender:

chiltonomics:

i-regret-nothing-ever:

gallifrey-feels:

china no

marvel yes

Dolphin what

Macaques tho

(Source: iraffiruse)

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

Wednesday, June 25, 2014
officialssay:

Screenshot of a tweet sent by FAFSA. It has since been taken down, and the agency apologized. 

officialssay:

Screenshot of a tweet sent by FAFSA. It has since been taken down, and the agency apologized.