"If you aren’t amazed most of the time you aren’t paying attention."

Michael Lipsey

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(Source: stoicmike)

Soft Landing (by Oleg Andreev photography)

"When language arrives at its own edge, what it finds is not a positivity that contradicts it, but the void that will efface it. Into that void it must go, consenting to come undone in the rumbling, in the immediate negation of what it says, in a silence that is not the intimacy of a secret but a pure outside where words endlessly unravel."

Foucault, ‘Maurice Blanchot: The Thought from Outside’ in Aesthetics, Method, and Epistemology

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Contemplating (by Marika Bäumler)

DJ Booga - Hangover Sunday

Totem by Will Barnet

"Come what might she would be wild, untrammelled, free."

James Joyce, from Ulysses

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Expresso Yourself (by tarahogan)

Expresso Yourself (by tarahogan)

Album Art

Ben Whishaw reading “Annabel Lee” by Edgar Allan Poe

I’ve never heard the strange, tender, spooky heart of it quite so clearly.

(My audio edit from the Poetica podcast, “Tides.”)

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Played 47416 times.

Adore Noir (by Katia Chausheva)

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Jess Roden - In Me Tonight

album: The Player Not The Game

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"I told her: ‘You know that feeling you get about Dad? Well I feel that way too. About a girl.’"

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Fresh Cranberry Ginger Vanilla Margaritas with Sugared Cranberries


2 1/2 ounces fresh cranberry juice (recipe below)
2 1/2 ounces vanilla ginger syrup (recipe below)
2 ounces fresh lime juice
1 ounces Grand Marnier
1 1/2 ounces silver tequila
corase salt for glass rimming
limes for garnish and sugared cranberries to pop in drinks

for the vanilla ginger syrup
1 cup water
1 cup granulated sugar
1 vanilla bean
1 thumb-sized piece of fresh ginger

for the cranberry juice
6 ounces fresh cranberries
3/4 cup water

sugared cranberries
6 ounces fresh cranberries
1 1/2 cup granulated sugar
1/3 cup water


for the vanilla ginger syrup
Add the water and sugar to a small saucepan. Scrap the beans out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves. Simmer for 1 to 2 minutes, then set it aside to cool to room temperature. If you’re making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you’re using it as soon as it cools, remove the ginger and the pod. This will make about 1 cup of syrup - keep it stored in the fridge for a week or so.

for the cranberry juice
Add the whole cranberries and the water to a small saucepan over medium heat. Bring the mixture to a boil and let it simmer for 5 or 6 minutes, until the berries pop. Pour the berries and liquid into a blender. Blend until the cranberries break down and you have a deep red mixture. Pour it through a strainer, pressing down with a spoon to release all the juice.

To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices.

sugared cranberries
Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.