So Much for Leaving

Photo

Wed, 19 Jun 2013 11:59:12 -0400

nevver: Film canisters print

Tue, 18 Jun 2013 13:51:46 -0400

nevver:

Film canisters print

Photo

Mon, 17 Jun 2013 14:14:44 -0400

Jolteon!

Sun, 16 Jun 2013 17:16:11 -0400

Because I’m electric?

Les Miserables 10th Anniversary (HD) - Master of the House (13/41) - YouTube

Sun, 16 Jun 2013 12:38:34 -0400

Les Miserables 10th Anniversary (HD) - Master of the House (13/41) - YouTube:

Master of the House/ is stuck in my head/ half past twelve o’clock/ and I am still in bed

Reblog if you want your followers to put the Pokémon they think Best Represents you into your ask box.

Sat, 15 Jun 2013 22:21:26 -0400

satdeshret:

OH SWEET BABY JESUS YES

georgetakei: There’s a real snippet of truth to...

Fri, 14 Jun 2013 14:04:24 -0400

georgetakei:

There’s a real snippet of truth to this.

www.hornoxe.com

carivanderyacht: Spent the weekend in Berlin. Caught up with...

Mon, 10 Jun 2013 21:17:29 -0400

carivanderyacht:

Spent the weekend in Berlin. Caught up with ho mies and finished this GIF while eating their food.
Perfect.
This GIF best when accompanied by this song. Shout out to Selena for good GIF advice.

Dear girlfriend, Why have you introduced me to this twincest?

Mon, 10 Jun 2013 18:51:54 -0400

Dear girlfriend,

Why have you introduced me to this twincest?

whitepool: The best part about this is picturing the store...

Mon, 10 Jun 2013 18:44:45 -0400

whitepool:

The best part about this

is picturing the store clerk holding a sheet of price stickers while laughing maniacally

tylerdraws: The name is Gambit! Remember it!

Mon, 10 Jun 2013 15:52:05 -0400

tylerdraws:

The name is Gambit! Remember it!

Video

Mon, 10 Jun 2013 13:09:07 -0400

MARY JANE: Face it, Tiger…

Sat, 08 Jun 2013 10:26:04 -0400

MARY JANE: Face it, Tiger…

Photo

Sat, 08 Jun 2013 07:43:30 -0400

dailybunny: Bunnies Assemble for a Fuzzy, Snuggly Nap...

Fri, 07 Jun 2013 10:29:32 -0400

dailybunny:

Bunnies Assemble for a Fuzzy, Snuggly Nap Together

We’ve posted one commercial starring bunnies before, and here’s another super-cute one. Watch behind-the-scenes footage at today’s Daily Bunny post.

Submitted by Grace at BETC London

Ever find yourself standing in a hole and thinking, “I could get out of this right now and...

Thu, 06 Jun 2013 20:06:17 -0400

Ever find yourself standing in a hole and thinking, “I could get out of this right now and walk away” yet for some reason, you find yourself compelled to dig and dig until you realize there is no hope for survival short of some kind of Kill Bill 3-inch punch style situation?

Just said cheer leading, gymnastics, and figure skating aren’t sports. Even after clarifying...

Thu, 06 Jun 2013 19:47:53 -0400

Just said cheer leading, gymnastics, and figure skating aren’t sports. Even after clarifying that I enjoy watching these things happen on tv I am concerned that it’s going to be a very quiet, lonely night.

Look, Sharay! It’s Jim.

Thu, 06 Jun 2013 18:34:55 -0400

Look, Sharay! It’s Jim.

cookingbunch: Pesto. It’s so simple and so rewarding. Creamy,...

Thu, 06 Jun 2013 15:51:57 -0400

cookingbunch:

Pesto. It’s so simple and so rewarding. Creamy, sharp, herby, and made without any heat- it’s the perfect spring topping for all manner of dishes, from potatoes, to pasta, to chicken, to lentils (seriously, I had lentils and pesto today and it was awesome).

Take a bunch of green things, some cheese, olive oil, lemon, maybe some nuts, and blitz it into a rustic puree. Usually when making pesto I don’t use any measurements, but for the sake of this recipe, I measured as I went along. Basically, what I’m saying is you can feel free to play around with the measurements, as well as the ingredients listed. After all, this is a pesto yet it doesn’t call for any basil, which is a staple of traditional pesto. So feel free to add or subtract green leafy things as you see fit.

Garlic scapes- I could write odes, sonnets, whole novellas even, devoted to my love of the garlic scape. Scapes are the stalk of the garlic plant, the part which grows above ground. They’re typically removed to encourage the plant to grow a large garlic bulb beneath ground, and are most commonly found at farmers markets and grocery stores from late spring through early summer, though here in nyc I can usually find them all summer. They’re creamy and garlic-y but not overpowering. They make a lovely side dish roasted or sauteed on their own, but are also an incredible ingredient in dressings and soups, as well as in wilted vegetable salads.

Onion chives are the smallest edible species of onion, and their little grassy blades topped with tiny purple flowers are delightful, like a springtime green tasting, not-too-strong onion, with a hint of garlic. Together with the gentler scapes and earthy kale, they make a sharp, flavorful pesto.

And the hard cheese softens it all, just a bit.

There is something so lovely and happy feeling about a jar of fresh made, earthy, sharp green pesto. It’s lovely smeared right out of the food processor and onto fresh french bread

From this batch, I used a 1/2 cup for my chicken, and saved the rest (about another 10-12ozs) for meals later in the week. It was delicious on penne with some fresh grated romano cheese over top.

I love roasted chicken. It’s so simple and you can modify it so many ways. Garlic, beer, pesto, lemon-butter, most things taste good on roasted chicken.

I’ve been kind of loving the way the inside of my oven photographs.
Aside from the filthy bottom that is.

The pesto will brown up in the oven, but never fear, you’ve not burned it! That brown herby topping is delicious.

Sharp Scape Pesto

20 Garlic Scapes (10-15 if they’re large ones)
1 Bunch onion chives (about 1 cup)
1/2 Bunch red russian kale (or any type of kale)
Juice of 1 lemon
1/2 Cup olive oil
1/4 Cup hard cheese such as romano

Use the food processor to grate your hard cheese- put it in as a block and blitz until grated. Wash all leafy greens. Chop the garlic scapes so they fit in the food processor, and add them, the onion chives, and the kale to the bowl of the food processor, squeeze the lemon over top, pour in the olive oil, and blitz.

Run food processor (or blender, or vitamix) until the pesto reaches desired consistency. I like mine to be pretty smooth, but with some texture still, like a rustic paste. This takes my food processor about 3-4 minutes, but it’s from the 1970’s and only has one speed, so keep an eye on your pesto while it blitzes.

When it’s done food processing, pour into a jar, or directly on to pasta, smear it on bread, use it as pizza sauce, or make the pesto roasted chicken below.
This pesto can probably last a week or so in the fridge- but we ate ours in two days flat, once on chicken and once on penne.

Pesto Roasted Chicken

1 3.5 lb Chicken (or desired size)
1/2 Cup Sharp Scape Pesto, recipe above
1/4 Cup softened butter
10-12 Garlic cloves
Salt and Pepper to taste

Preheat the oven to 450 degrees Fahrenheit

Peel then crush the garlic cloves with the broad side of your knife, and stuff them in the cavity of your chicken. If you’d like to truss the chicken, go ahead and tie it up. I find the birds I buy at Whole Foods never need any trussing to keep the legs close.

Combine the softened butter and the pesto in a bowl, mixing until the butter is thoroughly incorporated into your pesto. Place the chicken in a lightly buttered roasting pan, and rub all over with the pesto-butter mix. I gave mine a fairly heavy coating, using the whole bowl of pesto and butter, but how all out you go covering the bird is up to you. Feel free to go wild and really cover that bird. Add a sprinkling of salt and pepper over top.

Place the roasting pan in the preheated oven, cook 20 minutes, then turn the oven down to 350 degrees fahrenheit and cook 20 minutes per pound, or until thermometer inserted into inner thigh reaches 165 degrees Fahrenheit. I don’t have a meat thermometer, but the above method has never failed to produce a perfect chicken in my oven, even without checking the temperature.
Remove chicken from oven and let sit a moment or two before carving.

Enjoy!

Substitutions:

Pesto:
For the greens- any other leafy, flavorful green would probably work, certainly you could use basil, or replace the kale with arugula, or the scapes with regular garlic. Dandelion greens would probably make for a super-sharp and lovely pesto. Ramps would also work really well, greens and bulbs.
For the cheese- I used Romano, but Asiago, Parm, Dry Jack, or any other hard cheese would work wonderfully.

Chicken:
You could certainly substitute any pesto for the one I’ve listed above.

Our chicken was ripped apart and devoured on the spot. I used the bones to make a fantastic batch of slightly-herby chicken stock in the slow cooker.

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via littlemarketkitchen on

cookingbunch: Place 4lb piece of fresh pork belly (skin on or...

Thu, 06 Jun 2013 14:59:58 -0400

cookingbunch:

Place 4lb piece of fresh pork belly (skin on or off) belly fat side down; and arrange 2-3lb boneless, center cut pok loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll and set loin aside. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 min. Remove from heat and let cool. finely mince sage, rosemary, garlic cloves - combine fresh herbs with fennel and toss with Frantoia Extra Virgin Olive Oil and set aside.

Refrigerate roast, uncovered, for 1day to allow skin to air-dry; remove excess moisture as needed

Set belly fat side down. Turn belly and generously salt both it and loin; rub both with fennel mixture. Place orange rinds down on the belly in such a way so that when the loin is placed in the middle they surround it when rolled. Roll belly around loin - using butchers twine tie crosswise at 1/2” intervals. Transfer roast to a wire rack set in a rimmed baking sheet.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with olive oil, sea salt and black pepper. Roast on rack in baking sheet, turning once, for 45 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 135°, 1 1/2-2 hours more. If outside is not yet brown and crisp, increase heat to 500° and broil for 5-7 minutes more. Let rest for 30 minutes. Using a slicing knife, cut 1/2” portions.

Enjoy!

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via juicyeats on

Oh, the dirty, nasty things I will do once I no longer live in a house with a kosher kitchen.