you don't get it, do you

March 8
stilllifequickheart: Joe Hameister Marlboro Lights - Hard Pack 2011

stilllifequickheart:

Joe Hameister

Marlboro Lights - Hard Pack

2011

(via standardgrey)

February 3
(via Ocean City iPhone Case by Rene Robinson | Society6)

(via Ocean City iPhone Case by Rene Robinson | Society6)

January 31
KALE CHIPS (vegan) Makes enough for 1-4 people, depending on greediness 1 large bunch kale 1 tsp olive oil 1/2 tsp lemon juice fine sea salt Preheat oven to 300°F. Wash and thoroughly dry kale. Cut out the thick center stalk, then cut into bite-sized pieces (I just do this with kitchen scissors—you don’t need to be precise). In a large bowl, combine kale, olive oil, and lemon juice. Make sure the olive oil gets all over the kale. Spread the kale in a single layer on a couple of cookie sheets. Sprinkle with salt. Bake for 20-30 minutes. The time will vary depending on the amount of moisture in your kale. You want the kale to get nice and crispy and dark. Just keep a close eye on it and make sure it doesn’t burn. When your kale is good and crunchy, you may want to put a little more salt on it, or toss it with some nutritional yeast (via Butternut squash & kale chips. | Door Sixteen)
KALE CHIPS (vegan)

Makes enough for 1-4 people, depending on greediness

1 large bunch kale
1 tsp olive oil
1/2 tsp lemon juice
fine sea salt

Preheat oven to 300°F.

Wash and thoroughly dry kale. Cut out the thick center stalk, then cut into bite-sized pieces (I just do this with kitchen scissors—you don’t need to be precise). In a large bowl, combine kale, olive oil, and lemon juice. Make sure the olive oil gets all over the kale. Spread the kale in a single layer on a couple of cookie sheets. Sprinkle with salt. Bake for 20-30 minutes. The time will vary depending on the amount of moisture in your kale. You want the kale to get nice and crispy and dark. Just keep a close eye on it and make sure it doesn’t burn. When your kale is good and crunchy, you may want to put a little more salt on it, or toss it with some nutritional yeast (via Butternut squash & kale chips. | Door Sixteen)

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A few notes: - I used homemade chicken stock to make this soup, but you could also use good-tasting store-bought chicken or vegetable stock. To me, the best brand is Better Than Bouillon. - If your celery comes with leaves still attached, save them! Toss in a small handful when you add the cabbage, toward the end. - Instead of parsnips, try peeled, cubed rutabaga. 3 Tbsp. olive oil 1 large yellow or sweet onion, diced 150 grams (3 or 4 stalks) celery, peeled and diced 150 grams (about 3 medium) parsnips, peeled, cored, and diced 150 grams (about 3 medium) carrots, peeled and diced 150 grams (1 large) leeks, diced 3 large garlic cloves, chopped Leaves from a few sprigs of fresh thyme 1 ½ liters (6 1/3 cups) chicken or vegetable stock Salt 50-60 grams (¼ to 1/3 cup) uncooked pearl barley A couple handfuls of shredded Savoy cabbage or Brussels sprouts Freshly ground black pepper Warm the olive oil in a Dutch oven or small stockpot. Add the onion, celery, parsnips, carrots, and leeks, and stir to coat with oil. Cook, stirring occasionally, for about 15 minutes, or until softened. Do not allow to brown. Add the garlic and thyme leaves, and cook for a few minutes more. Then add the stock and a couple of good pinches of salt. Bring to a boil, lower the heat to maintain a gentle simmer, and cook for 10 minutes. Then stir in the pearl barley, and simmer gently for 20 minutes, stirring occasionally. Add the Savoy cabbage or Brussels sprouts, and simmer for 5 minutes more. Taste, and add salt as needed. Serve hot, with freshly ground black pepper, if you like. Yield: 4 to 6 servings (via Orangette: It’s my specialty)
A few notes:

- I used homemade chicken stock to make this soup, but you could also use good-tasting store-bought chicken or vegetable stock. To me, the best brand is Better Than Bouillon.
- If your celery comes with leaves still attached, save them! Toss in a small handful when you add the cabbage, toward the end.
- Instead of parsnips, try peeled, cubed rutabaga. 3 Tbsp. olive oil

1 large yellow or sweet onion, diced
150 grams (3 or 4 stalks) celery, peeled and diced
150 grams (about 3 medium) parsnips, peeled, cored, and diced
150 grams (about 3 medium) carrots, peeled and diced
150 grams (1 large) leeks, diced
3 large garlic cloves, chopped
Leaves from a few sprigs of fresh thyme
1 ½ liters (6 1/3 cups) chicken or vegetable stock
Salt
50-60 grams (¼ to 1/3 cup) uncooked pearl barley
A couple handfuls of shredded Savoy cabbage or Brussels sprouts
Freshly ground black pepper

Warm the olive oil in a Dutch oven or small stockpot. Add the onion, celery, parsnips, carrots, and leeks, and stir to coat with oil. Cook, stirring occasionally, for about 15 minutes, or until softened. Do not allow to brown. Add the garlic and thyme leaves, and cook for a few minutes more. Then add the stock and a couple of good pinches of salt. Bring to a boil, lower the heat to maintain a gentle simmer, and cook for 10 minutes. Then stir in the pearl barley, and simmer gently for 20 minutes, stirring occasionally. Add the Savoy cabbage or Brussels sprouts, and simmer for 5 minutes more. Taste, and add salt as needed. Serve hot, with freshly ground black pepper, if you like.

Yield: 4 to 6 servings

(via Orangette: It’s my specialty)
December 28
Des Moines, Iowa High School Teenagers, 1947

Des Moines, Iowa High School Teenagers, 1947

(via youngrabbit)

November 11

(Source: goldenfiddle, via pleasedontsqueezetheshaman)

August 8
50 Vegetarian (Or Vegan) Things to Eat Before You Die in SF | 7x7

webuiltthiscity:

Awesome! I’m using this as my new dining to-do list. I did note a couple of errors, though:

  • #6 the thin-crust vegan pizza at Patxi’s is much better than the deep dish
  • #9 there are much better veg sandwiches at Ike’s
  • #14 the Plant Burger is not that great and is definitely not the best veg burger of its type in the city
  • #45 should read “anything at Millenium”
  • The Beet Loaf sandwich from Atlas Cafe is missing from the list
  • Zante’s veggie Indian pizza is missing from the list
  • The veg version of the Go Green sandwich from Mr. Pickle’s is missing from the list
  • The Soyrizo burrito from Papalote is missing from the list
July 21
Roasted Potatoes 2 large russett potatoes Olive oil Salt and pepper Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown. (via Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes - {frolic!})
Roasted Potatoes

2 large russett potatoes Olive oil Salt and pepper

Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown. (via Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes - {frolic!})

July 13
Choosing a good commercial food for cats
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