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For the First Time in Forever

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Inspired by x and x

Inspired by x and x

(Source: caddies)

10 minutes ago on July 24th, 2014 | VIA - SOURCE

kenndaljustfreaking:

So after months and months of waiting and searching every Disney store near me, I finally got a Hans doll and well…

44 minutes ago on July 24th, 2014 | VIA - SOURCE

eriktadashi answered: is there any other way to get there aside from your parents driving? If so then i say go for it

there’s the bus but i’m not familiar with it. my cousin might~ drive me but i won’t inconvenience him. I’m sure my parents would be happy to take me but it’s 7:30-10 and my mom might want to stay home (at my relative’s house) and say it’s too late

1 hour ago on July 24th, 2014

hi this is kind of important and i need feedback

i’m going to seattle and there are a few fencing clubs around. I think it’s really important to fence new people and stay in practice but i’m worried i won’t have the chance to go because my parents won’t take me or i’ll get intimidated and shrink away.

the fees are very reasonable, if i pay the full month and i go every day of the two weeks i’m there (only offered 4x a week) it comes to $10/two and a half hours.

i just don’t want to bring my gear if i’m not going to fence. keep in mind i’ve been lucky enough to fence a little over the summer whereas most of my friends don’t.

also, if I don’t fence it means i’ll have to resort to some other form of exercise, most likely running.

thoughts?

2 hours ago on July 24th, 2014

Oh my god the power cut and I lost my whole entire essay fuck my life

11 hours ago on July 24th, 2014
masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

13 hours ago on July 23rd, 2014 | VIA - SOURCE

the-girl-who-never-grewup:

"I am. I’m in love with you. And I’m not in the business of denying myself the simple pleasure of saying true things. I’m in love with you, and I know that love is just a shout into the void , and the oblivion is inevitable, and we’re all doomed. And that there will come a day when all our labor has been turned to dust, and I know the sun will swallow the only earth we’ll ever have and I am in love with you.

14 hours ago on July 23rd, 2014 | VIA - SOURCE

(Source: menandtheirdogs)

15 hours ago on July 23rd, 2014 | VIA - SOURCE

cutietaire:

drink with me

to days

gone by

image

15 hours ago on July 23rd, 2014 | VIA - SOURCE

Brother Bear Appreciation Week

Day 1: Favorite Main Character - Koda

My name’s Koda. Say it with me: Ko-da.”

16 hours ago on July 23rd, 2014 | VIA - SOURCE