"Society often forgives the criminal, it never forgives the dreamer."

Oscar Wilde, The Critic as Artist

(via vintageanchorbooks)

Zaz - Dans Ma Rue (Edith Piaf cover)

(Source: youtube.com)

"

A mythology is a system of images that incorporates a concept of the universe as a divinely energised and energising ambience within which we live. Do you understand what I am saying? And a myth, then, is a single story or a single element of the whole mythology, and the various stories of the mythology interlock—they interlock to be consistent within this great world image.

Myths are not invented as stories are. Myths are inspired—they really are. They come from the same realm that dream comes from.

"
Joseph Campbell on Bill Moyers’ Journal, April 1981 (the interview that later inspired the Power of Myth series)
Coffee with Hazelnut & Dark Chocolate Caramel Slice
250g butter, softened
2/3 cup caster sugar1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder1/3 cup dark dutch cocoa powder 1/2 cup whole lightly toasted hazelnuts, whizzed in the food processor until fine
1 tin sweetened condensed milk
1 tin condensed milk caramel (or dulce de leche)
60g butter, softened
1 tbsp golden syrup2 heaped tsp strong espresso powder mixed with 1 tsp boiling water 1/2 cup lightly toasted skinned hazelnuts, roughly chopped 50g 70% dark chocolate, roughly chopped
Preheat oven to 180˚C (350˚F). Line the base and sides of a 28 x 21cm slice tin with baking paper. In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour, baking powder, cocoa and hazelnuts and mix well. Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Whisk in coffee mix. Refrigerate for 15 minutes  while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over hazelnuts and dark chocolate. Bake for 30 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, or even a glass of coffee liqueur! A small note on the hazelnuts here - I roasted one cup until just very lightly golden (180˚C / 350˚F for about 8-10 minutes) then skinned them by rubbing them between tea towels - tedious but reasonably effective. (Don’t worry if the skins don’t all come off they’ll be fine). Do not over brown them at this point, or when they cook in the slice they will become too brown and  bitter, so best to err on the side of very lightly golden to start with!

Coffee with Hazelnut & Dark Chocolate Caramel Slice

250g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder
1/3 cup dark dutch cocoa powder 
1/2 cup whole lightly toasted hazelnuts, whizzed in the food processor until fine
1 tin sweetened condensed milk
1 tin condensed milk caramel (or dulce de leche)
60g butter, softened
1 tbsp golden syrup
2 heaped tsp strong espresso powder mixed with 1 tsp boiling water 
1/2 cup lightly toasted skinned hazelnuts, roughly chopped 
50g 70% dark chocolate, roughly chopped

Preheat oven to 180˚C (350˚F). Line the base and sides of a 28 x 21cm slice tin with baking paper. In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour, baking powder, cocoa and hazelnuts and mix well. Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Whisk in coffee mix. Refrigerate for 15 minutes  while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over hazelnuts and dark chocolate. Bake for 30 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, or even a glass of coffee liqueur! 

A small note on the hazelnuts here - I roasted one cup until just very lightly golden (180˚C / 350˚F for about 8-10 minutes) then skinned them by rubbing them between tea towels - tedious but reasonably effective. (Don’t worry if the skins don’t all come off they’ll be fine). Do not over brown them at this point, or when they cook in the slice they will become too brown and  bitter, so best to err on the side of very lightly golden to start with!

Miguel Migs - Tonight (feat. Meshell Negeocello)

Dance is the hidden language of the soul
- Martha Graham
(via hiscinnamongirl:)

Dance is the hidden language of the soul

- Martha Graham

(via hiscinnamongirl:)

(Source: her-indian-soul)

"Words are inside breath, as the earth is inside time."
from “Mirror and Scarf” by Edmond Jabès, From the Book to the Book: An Edmond Jabès Reader (Wesleyan University Press, 1991)

(Source: literarymiscellany)

"Learn the rules like a pro, so you can break them like an artist."

Pablo Picasso 

(via elige)

(Source: artchipel)

SHALABHANJIKA - TREE GODDESS

MEDIEVAL INDIA 

X/XI Th cent. AD

Magnificent goddess in pink sandstone

from the area of Madhya Pradesh

galeriegolconda.com

(via mini-girlz:)

Eric Lau - Belief

Agnolo (by antonio•merini)