• 250 Plays
  • Steal AwayEtta James

Etta - James - Steal Away

from: Tell Mama

(via amessofblues:)

Himalayas

“For 20 years I trekked this unforgiving region

always with a Leica in my hand

I remain captivated by the stunning landscapes

and the kindness of the people.”

Eric Valli

(via sosuperawesome:)

(via djevojka)

Source: sosuperawesome

Baked eggs with romano beans, parmesan and roasted tomatoes (by Marta) You will need: 1 pint cherry tomatoes 2 large eggs 1/2 onion, chopped 2 small garlic, minced 1 cup chopped romano beans 1/2 tbsp fresh thyme, chopped 1/2 cup finely shredded parmesan olive oil/butter salt and pepper 2 ramekins (small ones) fresh thyme and balsamic vinegar for garnish Preheat oven to 175C. Start your preparation with baking the tomatoes. To do it plate it on a foil and transport to the oven for around 20 minutes. Look at it from time to time, as you don’t want it to be too soft.  Meanwhile sauté chopped onion on a frying pan with a bit of olive oil, add beans and fry under cover until it gets soft. Add thyme, garlic and cook for 1 more minute. Pour the mixture into a bowl, mix in the parmesan and allow it to cool. Crack the eggs separating the yolk and whites. Mix the whites with cooled bean mixture. In two ramekins put a bit of butter and place in oven for about 2 minutes. The next step will be to fill them with the bean mix. In the end very carfully place egg yolks in the middle and add as many tomatoes as you like (2-3 for me), sprinkle everything with salt and pepper. Bake for 10-15 minutes or until the eggs are cooked to your liking. Garnish with thyme or fresh basil and serve drizzled with some aged balsamic vinegar.  Enjoy
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Baked eggs with romano beans, parmesan and roasted tomatoes (by Marta)

You will need:

  • 1 pint cherry tomatoes
  • 2 large eggs
  • 1/2 onion, chopped
  • 2 small garlic, minced
  • 1 cup chopped romano beans
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 cup finely shredded parmesan
  • olive oil/butter
  • salt and pepper
  • 2 ramekins (small ones)
  • fresh thyme and balsamic vinegar for garnish

Preheat oven to 175C. Start your preparation with baking the tomatoes. To do it plate it on a foil and transport to the oven for around 20 minutes. Look at it from time to time, as you don’t want it to be too soft. 

Meanwhile sauté chopped onion on a frying pan with a bit of olive oil, add beans and fry under cover until it gets soft. Add thyme, garlic and cook for 1 more minute. Pour the mixture into a bowl, mix in the parmesan and allow it to cool.

Crack the eggs separating the yolk and whites. Mix the whites with cooled bean mixture.

In two ramekins put a bit of butter and place in oven for about 2 minutes. The next step will be to fill them with the bean mix. In the end very carfully place egg yolks in the middle and add as many tomatoes as you like (2-3 for me), sprinkle everything with salt and pepper. Bake for 10-15 minutes or until the eggs are cooked to your liking.

Garnish with thyme or fresh basil and serve drizzled with some aged balsamic vinegar. 

Enjoy

Source: Flickr / whatshouldieatforbreakfasttoday

  • 568 Plays
  • Not Love PerhapsJohn Surman

John Surman - Not Love Perhaps

from: Private City

(via dna4m:)

Instant Streetview  Instant results for Google Streetview searches in as-you-type format: Simply start typing an address, place name or location, to be instantly taken there via Google Street View. If no Street View exists at the location, or if your search is too broad (e.g. “France”), a map will be shown instead. Try it out here (via prostheticknowledge:)
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Instant Streetview 

Instant results for Google Streetview searches in as-you-type format:

Simply start typing an address, place name or location, to be instantly taken there via Google Street View.

If no Street View exists at the location, or if your search is too broad (e.g. “France”), a map will be shown instead.

Try it out here

(via prostheticknowledge:)

  • 202 Plays
  • Black CowSteely Dan

Steely Dan - Black Cow

from: Aja

(via pleasedontsqueezetheshaman:)

(via buffleheadcabin)

Source: pleasedontsqueezetheshaman

If any artist ever followed her own vision, no matter where it took her, it was Georgia O’Keeffe. Here, on what would have been her 125th birthday (she was born Nov. 15, 1887, in Wisconsin and died in 1986, at 98, in New Mexico), LIFE.com looks at John Loengard’s astonishing 1967 portraits of the artist as an old woman — that somehow manages to suggest, in one frame, Georgia O’Keeffe’s willful isolation, her breathtaking self-possession and her singular place in the American consciousness. (via life:)
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If any artist ever followed her own vision, no matter where it took her, it was Georgia O’Keeffe.

Here, on what would have been her 125th birthday (she was born Nov. 15, 1887, in Wisconsin and died in 1986, at 98, in New Mexico), LIFE.com looks at John Loengard’s astonishing 1967 portraits of the artist as an old woman — that somehow manages to suggest, in one frame, Georgia O’Keeffe’s willful isolation, her breathtaking self-possession and her singular place in the American consciousness.

(via life:)

(via beverleyshiller)

Source: life

Pleasures are like photographs: in the presence of the person we love, we take only negatives, which we develop later, at home, when we have at our disposal once more our inner dark room, the door of which it is strictly forbidden to open while others are present.

Marcel Proust

(via mfs)