"Whenever you are creating beauty around you, you are restoring your own soul."

 Alice Walker

(via sarajevomoja)

(Source: citrusina)

Ñaka Ñaka - sec2

off the upcoming Mundo Harsh

(via subtilitas:)

"Time is a sort of river of passing events, and strong is its’ current; no sooner is a thing brought to sight than it is swept by and another takes its’ place, and this too will be swept away."
— Marcus Aurelius

Equestrian statue of Marcus Aurelius, from Rome, Italy, ca. A.D. 175. Bronze, approx. 11’ 6” high. Campidoglio, Rome.

(via art-through-the-ages:)

  1. Camera: Olympus E-10
  2. Aperture: f/3.2
  3. Exposure: 1/100th
  4. Focal Length: 15mm
"She will hang the night with stars so that I may walk abroad in the darkness without stumbling, and send the wind over my footprints so that none may track me to my hurt: she will cleanse me in great waters, and with bitter herbs make me whole."

Oscar Wilde, from De Profundis 

(thanks, chaosinordnung)

Saturn: Moons, Rings and Storms (from Christopher Aurilia)

The images in this video were captured during the Cassini Solstice Mission.

Music: It’s Only Mourning by Kai Engel

(Source: vimeo.com)

Time to Dream (by Cristina Hoch)

"When all mental activity around who you think you are is stopped, there is a crack in the authority of perception, in the structure of the mind. I invite you to enter through that crack. Come in through that opening. When you do, the mind is no longer filled with its latest self-definition. In that moment, there is only silence. And in that silence, it is possible to recognise absolute fulfilment: the truth of who you are."

Gangaji

(via abiding-in-peace)

Get Ready by Peter Mac

The Gospel According to Sky


No matter how many times I hear them
I cannot remember the names of clouds—

not the white brush strokes whipping upward
like a wishing breath, not the staccato

of cotton batting torn apart and pasted
on morning’s sculpting light, nor the low-hung

burnished steel that insulates, compresses
like mood. The encyclopaedia sings cirrus,
  
stratus, cumulus, cirrocumulus, altostratus, 
altocumulus, cumulonimbus, stratocumulus,

but all I recall is how the ceaseless, immutable
blue holds those changing shapes, like a lover

who’s finally learned how to love her right.

Cheryl Dumesnil, from Redheaded Stepchild (Spring/Summer 2014)

(via fluttering-slips:)

Matcha Tea Macarons
* Ingredients *
100g egg whites3g egg white powder125g almond meal125g icing sugar2 teaspoons of matcha tea powderFor the syrup:150g sugar and 50ml water
* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.
{ Chocolate ganache }
* Ingredients *
120g dark chocolate, chopped1/2 cup heavy cream
* Directions *
Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

Matcha Tea Macarons

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 teaspoons of matcha tea powder
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chocolate ganache }

* Ingredients *

120g dark chocolate, chopped
1/2 cup heavy cream

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.