(via cmdrriker)
Alex Balk: Unrelated: Fuck Off, February, I'm Glad To See The Back Of You »
Hey, you know what? If I know you and I love you—and if I know you there is a pretty good chance that I love you, because one of the many things Jesus and I have in common is a fairly all-encompassing policy of love for people—and you are at a place in your life where it seems like everything’s…
“ The variety on the menus is astonishing: no single meal is repeated over the 32 school days in the period, and every meal includes an hors d’oeuvre, salad, main course, cheese plate and dessert.
—
Care to guess what fancy restaurant this refers to?
It’s actually a Parisian public school where school lunches are a treasured and sacred part of school life. While in the U.S. we have to deal with ever evaporating budgets and “ketchup is a vegetable” approaches to feeding our kids, the French are feeding their students real, not processed, five-course meals.
(via saltandfat)RT @bldgblog: Tomorrow’s seminar, on the history of weather control and military climate technologies, is starting to fray—because of ba …
“If you had a twelve-inch Johnson, would you cut it in half?” #vegaschat
i cant stop laughing at this. regular boner jokes will resume soon. this was too good.
“Everybody in a small town is engaged or married or in trouble. There’s nothing else to do in a small town.”
—Betty Smith, A Tree Grows in Brooklyn
“
I am now going to ask you a favor which sounds quite crazy, and which I should regard as such, were I the one to receive the letter. It is also the very greatest test that even the kindest person could be put to. Well, this is it:
Write to me only once a week, so that your letter arrives on Sunday — for I cannot endure your daily letters, I am incapable of enduring them. For instance, I answer one of your letters, then lie in bed in apparent calm, but my heart beats through my entire body and is conscious only of you. I belong to you; there is really no other way of expressing it, and that is not strong enough. But for this very reason I don’t want to know what you are wearing; it confuses me so much that I cannot deal with life; and that’s why I don’t want to know that you are fond of me.
—
Franz Kafka wrote exactly the sort of love letters you’d expect. (via ewilcox)
GAHHHH/
(via meaghano)From Me To You: Adventures in Cooking~ »
I found this post by Salt & Fat on The Wonders of Fresh Ricotta last week and was immediately excited. I had no idea it was this easy and inexpensive to make ricotta at home and the out come was wonderfully billowy, soft, subtle delicious cheese.
Ingredients:1 quart whole milk
1/2 cup of heavy cream
1/4 tsp kosher salt
1-2 tablespoons of lemon juice (about half a lemon, make sure to pick out the seeds)
The first thing you want to do is line a colander with some cheesecloth then put the colander over a bowl — this is good preparation and important because things happen quickly once you start. Now, bring the whole milk, cream and salt to a full boil on about medium high and make sure to stir regularly with a spatula to keep the milk from scorching.
Once it’s boiling, add the lemon juice and give the mixture a quick stir to incorporate the juice then turn the heat down to medium to maintain a simmer. Stir gently for another two minutes, you’ll see the mixture start to separate into solid milk curds and liquid whey.
*I actually let it sit with the heat off for about 10-15 mins before moving on to the next step
After it looks like everything has separated, pour the mixture into your cheesecloth lined colander. You can let it drain like this for an hour or so, I like to tie the cheesecloth up and hang it over my sink to let gravity help extract any lingering whey.
Oh no, we didn’t stop there. What’s a better vessel for fresh ricotta than wrapped in homemade pasta! I’ve always wanted to make homemade pasta because it sounded so simple. 3 ingredients and a lot of back work (unless you’re lucky enough to have a machine) and it truly is better than anything you can buy at the store. It’s also fascinating to me that I had all the ingredients at home to make this so it doesn’t get cheaper than that.
I used 3 1/3 cups of flour, 4 eggs and a pinch of salt. We took turns kneading it and added about 1/8 of a cup of water to help it along in the process. We kneaded it for about 15 mins until that dough was beggin us to stop.
A lot of rolling, rolling, rolling on the river. You want to get it as thin as possible.
And that’s it! We stuffed it with our fresh ricotta, sealed the edges with some melted butter and dropped them in boiling water (3 at a time) for about 3 mins (they float when they are done).
Oh.. and.. Molly taught me about garlic at our last food shoot, the purple means it’s really good. That’s a lot of purple on this garlic so I had to take a picture.
We made a simple meat sauce and served it with some crusty bread and I was stuffed!
I had about 1/2 the dough left over so the next night we rolled it out again this time cutting it into strips and serving it with some toasted pine nuts and fish with a white wine, lemon, butter sauce and some fresh arugula on top… This is making me hungry.
Making this pasta and ricotta was surprisingly easy, and well worth the time. Would make again.
RT @towerbridge: I am opening for the SB Will, which is passing downstream.
“ It’s preppy, yes, but it’s definitely not Republican.
— New York Magazine on the aesthetic of Andy Spade, founder of Kate Spade, Jack Spade and Spade & Partners in NYC (via putthison)
RT @cjerrells: Earworm for the week: 1 stanza from Magnetic Fields’ “The Luckiest Guy On The Lower East Side”, starting “So you share se …
“He had possessed the arrogance of a tall member of a short race, with no obligation save to be tall.”
— F. Scott Fitzgerald, Tender Is the Night
I love slaughterhouse90210 more and more every day.
She’d been begging her parents to swap out the gravel for a real lawn, with chairs and everything. She hadn’t counted on their literalism.
(Photo: Dave Lauridsen; Dwell)
