Ustulation

pronunciation | \us-tU-‘lA-shun\ (click link for pronunciation guide)

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How Many Secrets? by Kaethe Butcher
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How Many Secrets? by Kaethe Butcher

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Will Sampson gets a kiss from a mountain lion cub, in Fish Hawk (1979)
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Will Sampson gets a kiss from a mountain lion cub, in Fish Hawk (1979)

Rustic White Peach, Blueberry & Basil Skillet Galettes


Prep time:  40 mins
Cook time:  35 mins
Total time:  1 hour 15 mins


Serves: 8-10
 

Rustic White Peach, Blueberry and Basil Skillet Galette (Gluten Free) You will need either two mini 6” cast iron skillets or a cookie sheet lined with parchment

Ingredients
For the Galette Crust:
2 cups gluten free AP flour mix (I use my own mix found HERE)
¼ tsp sea salt
4 Tbsp granulated cane juice (aka unrefined sugar) ( I use Zulka)
1 ¾ sticks very cold organic butter (7 oz) cut into small pieces (I use Straus)
2-4 TBSP ice cold sparkling water
Filling:
2 firm white peaches, sliced and pit removed
1 ½ cups fresh blueberries
⅓ c loosely packed basil, sliced thin
4 tbsp peach simple syrup, divided
For the crust before baking
2 tbsp peach simple syrup**
4 tbsp turbinado sugar



Instructions
To make the Crust
Combine the flour, salt and sugar in a food processor and pulse. Keeping the food processor running add in the cold butter a couple pieces at a time and mix until its very crumbly and resembles sand. Stop the processor and scrape down the sides. Then pulse again while adding 1 TBSP of water at a time until the dough comes together. You may not need to you all the water.
Remove the dough from the processor and knead slightly on a lightly floured surface (with gluten free flour). Divide into two balls and slighty flatten each into a disk. Wrap tightly into plastic wrap and chill for at least 20 minutes.
For the filling:
While the dough is chilling in a medium bowl combine the peach slices, blueberries and sliced basil. Add 2 TBSP of the peach syrup and stir gently to combine.
Preheat the oven to 375 DEG f.
When the dough is chilled, using only one at a time keeping the other chilled, lightly dust your surface with gluten free flour and roll out to a 10” circle. It doesn’t have to be perfect. Gently lift the dough and lay over one of the mini cast iron skillets allowing the edges to hang over the sides. Gently press the bottom of the dough into the skillet. Repeat with the other dough and skillet.
Divide the peach mixture between the skillets and pour 1 TBSP of the remaining peach syrup over them. Fold the edges of the dough over part of the peach filling, overlapping each section to form a rough edge. If the dough tears a little that is fine, it is supposed to be more free-form than a pie. Brush the edges of the dough with 1 TBSP of peach syrup for each tart and sprinkle generously with the turbinado sugar. Place the skillets on a baking sheet and bake for 35 min. Let cool slightly before slicing and serving to allow the juices to settle, being careful as the skillet will remain hot, especially the handles. Serve warm with vanilla ice cream.
Notes


** You can make the peach simple syrup ahead of time to save time when making the galettes or make it while the dough is chilling. You can make this with regular all purpose flour too. Just use the same about of cups of flour.

- See more at: http://www.pineappleandcoconut.com/recipes/rustic-white-peach-skillet-galettes/#sthash.jtVOqg22.dpuf Rustic White Peach, Blueberry & Basil Skillet Galettes


Prep time:  40 mins
Cook time:  35 mins
Total time:  1 hour 15 mins


Serves: 8-10
 

Rustic White Peach, Blueberry and Basil Skillet Galette (Gluten Free) You will need either two mini 6” cast iron skillets or a cookie sheet lined with parchment

Ingredients
For the Galette Crust:
2 cups gluten free AP flour mix (I use my own mix found HERE)
¼ tsp sea salt
4 Tbsp granulated cane juice (aka unrefined sugar) ( I use Zulka)
1 ¾ sticks very cold organic butter (7 oz) cut into small pieces (I use Straus)
2-4 TBSP ice cold sparkling water
Filling:
2 firm white peaches, sliced and pit removed
1 ½ cups fresh blueberries
⅓ c loosely packed basil, sliced thin
4 tbsp peach simple syrup, divided
For the crust before baking
2 tbsp peach simple syrup**
4 tbsp turbinado sugar



Instructions
To make the Crust
Combine the flour, salt and sugar in a food processor and pulse. Keeping the food processor running add in the cold butter a couple pieces at a time and mix until its very crumbly and resembles sand. Stop the processor and scrape down the sides. Then pulse again while adding 1 TBSP of water at a time until the dough comes together. You may not need to you all the water.
Remove the dough from the processor and knead slightly on a lightly floured surface (with gluten free flour). Divide into two balls and slighty flatten each into a disk. Wrap tightly into plastic wrap and chill for at least 20 minutes.
For the filling:
While the dough is chilling in a medium bowl combine the peach slices, blueberries and sliced basil. Add 2 TBSP of the peach syrup and stir gently to combine.
Preheat the oven to 375 DEG f.
When the dough is chilled, using only one at a time keeping the other chilled, lightly dust your surface with gluten free flour and roll out to a 10” circle. It doesn’t have to be perfect. Gently lift the dough and lay over one of the mini cast iron skillets allowing the edges to hang over the sides. Gently press the bottom of the dough into the skillet. Repeat with the other dough and skillet.
Divide the peach mixture between the skillets and pour 1 TBSP of the remaining peach syrup over them. Fold the edges of the dough over part of the peach filling, overlapping each section to form a rough edge. If the dough tears a little that is fine, it is supposed to be more free-form than a pie. Brush the edges of the dough with 1 TBSP of peach syrup for each tart and sprinkle generously with the turbinado sugar. Place the skillets on a baking sheet and bake for 35 min. Let cool slightly before slicing and serving to allow the juices to settle, being careful as the skillet will remain hot, especially the handles. Serve warm with vanilla ice cream.
Notes


** You can make the peach simple syrup ahead of time to save time when making the galettes or make it while the dough is chilling. You can make this with regular all purpose flour too. Just use the same about of cups of flour.

- See more at: http://www.pineappleandcoconut.com/recipes/rustic-white-peach-skillet-galettes/#sthash.jtVOqg22.dpuf

Rustic White Peach, Blueberry & Basil Skillet Galettes

Prep time:  40 mins
Cook time:  35 mins
Total time:  1 hour 15 mins
Serves: 8-10
 
Rustic White Peach, Blueberry and Basil Skillet Galette (Gluten Free) You will need either two mini 6” cast iron skillets or a cookie sheet lined with parchment
Ingredients
  • For the Galette Crust:
  • 2 cups gluten free AP flour mix (I use my own mix found HERE)
  • ¼ tsp sea salt
  • 4 Tbsp granulated cane juice (aka unrefined sugar) ( I use Zulka)
  • 1 ¾ sticks very cold organic butter (7 oz) cut into small pieces (I use Straus)
  • 2-4 TBSP ice cold sparkling water
Filling:
  • 2 firm white peaches, sliced and pit removed
  • 1 ½ cups fresh blueberries
  • ⅓ c loosely packed basil, sliced thin
  • 4 tbsp peach simple syrup, divided
For the crust before baking
  • 2 tbsp peach simple syrup**
  • 4 tbsp turbinado sugar
Instructions
To make the Crust
  1. Combine the flour, salt and sugar in a food processor and pulse. Keeping the food processor running add in the cold butter a couple pieces at a time and mix until its very crumbly and resembles sand. Stop the processor and scrape down the sides. Then pulse again while adding 1 TBSP of water at a time until the dough comes together. You may not need to you all the water.
  2. Remove the dough from the processor and knead slightly on a lightly floured surface (with gluten free flour). Divide into two balls and slighty flatten each into a disk. Wrap tightly into plastic wrap and chill for at least 20 minutes.
For the filling:
  1. While the dough is chilling in a medium bowl combine the peach slices, blueberries and sliced basil. Add 2 TBSP of the peach syrup and stir gently to combine.
Preheat the oven to 375 DEG f.
  1. When the dough is chilled, using only one at a time keeping the other chilled, lightly dust your surface with gluten free flour and roll out to a 10” circle. It doesn’t have to be perfect. Gently lift the dough and lay over one of the mini cast iron skillets allowing the edges to hang over the sides. Gently press the bottom of the dough into the skillet. Repeat with the other dough and skillet.
  2. Divide the peach mixture between the skillets and pour 1 TBSP of the remaining peach syrup over them. Fold the edges of the dough over part of the peach filling, overlapping each section to form a rough edge. If the dough tears a little that is fine, it is supposed to be more free-form than a pie. Brush the edges of the dough with 1 TBSP of peach syrup for each tart and sprinkle generously with the turbinado sugar. Place the skillets on a baking sheet and bake for 35 min. Let cool slightly before slicing and serving to allow the juices to settle, being careful as the skillet will remain hot, especially the handles. Serve warm with vanilla ice cream.
Notes
** You can make the peach simple syrup ahead of time to save time when making the galettes or make it while the dough is chilling. 

You can make this with regular all purpose flour too. Just use the same about of cups of flour.

- See more at: http://www.pineappleandcoconut.com/recipes/rustic-white-peach-skillet-galettes/#sthash.jtVOqg22.dpuf

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Frida dans le XIème

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The classic “must share”. Just confirms how peculiar Tom Waits is.

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