frolick.

homedesigning: Parkroyal Singapore Architecture

Wed, 22 May 2013 14:17:56 -0400

homedesigning:

Parkroyal Singapore Architecture

theonlymagicleftisart: (Alain Laboile) This is so strange. But...

Wed, 22 May 2013 14:17:22 -0400

theonlymagicleftisart:

(Alain Laboile)

This is so strange. But wonderful.

jaymug: Lowkey Stand with USB2.0 sleek as a motha.

Wed, 22 May 2013 13:18:19 -0400

jaymug:

Lowkey Stand with USB2.0

sleek as a motha.

prettygirlfood: Tuna Nicoise Sandwiches Makes 4 large...

Wed, 22 May 2013 13:16:44 -0400

prettygirlfood:

Tuna Nicoise Sandwiches

Makes 4 large sandwiches

Ingredients:
1 cup French green beans
4 large eggs
2 cans tuna in oil, drained, coarsely flaked
1 cup cherry tomatoes, quartered
1/3 cup small black olives, pitted
2 shallots, thinly sliced
1/4 cup torn and loosely packed basil leaves (no need to chop fine, just use your fingers)
3 tablespoons olive oil
1 tablespoon red wine vinegar
kosher salt and fresh ground pepper to taste
2 anchovy fillets, finely crushed with back of fork
1 garlic clove, minced
1 baguette (regular or gluten free)

Directions:
Bring a large pot of water to a boil, add a pinch of salt and blanch the green beans in it for about 3 minutes. Drain them in a colander and place them in a bowl full of ice until they are completely cold. Drain again well and reserve. The goal is to cook the green beans just enough to remove the raw taste of their uncooked selves but still keep the vibrant color and nice crunch of their barely cooked selves.

Bring another large pot of water to a boil. Add the eggs to the boiling water, cook for 6 minutes (soft yolks). Remove them from the water and run them under cold water until they are cooled enough to peel. Once peeled, coarsely chop them up and add them to the green beans.

Add the tuna, tomatoes, olives, shallot and basil. Toss well to combine.
In a small bowl, whisk the oil, vinegar, anchovy and garlic. Season to taste with salt and pepper and pour this vinaigrette over the green bean and eggs. Toss well until everything is nicely seasoned with the vinaigrette.

Cut the baguette in half horizontally and spread the Salade Nicoise all along its bottom part. Wrap with a layer of parchment paper and then a layer of foil or plastic wrap. Refrigerate 6 hours or overnight. The next day, cut the baguette into 4 pieces and serve.

designersof: “Ideas Shape the Course of History” - John Maynard...

Wed, 22 May 2013 13:16:33 -0400

designersof:

“Ideas Shape the Course of History” - John Maynard Keynes

(source $11 shirt today at Quoted Tee)

————————
get your work featured by submitting it to designersof.com

Photo

Wed, 22 May 2013 10:05:58 -0400

smokeandthebeatles: this is an specimen of perfection on...

Wed, 22 May 2013 10:04:54 -0400

smokeandthebeatles:

this is an specimen of perfection on earth

swoon.

"There is nothing noble in being superior to your fellow man; true nobility is being superior to your..."

Wed, 15 May 2013 16:27:23 -0400

“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.””

- Ernest Hemingway (via tothethrone)

twloha: Take a few minutes to get lost in photographer Dave...

Wed, 15 May 2013 12:56:41 -0400

twloha:

Take a few minutes to get lost in photographer Dave Morrow’s amazing images of starry skies—or, better yet, take a few minutes to go outside and appreciate the nighttime yourself.

helloyoucreatives: Rebranding Abercrombie & Fitch. The...

Wed, 15 May 2013 12:56:09 -0400

helloyoucreatives:

Rebranding Abercrombie & Fitch. The number one brand for the homeless.

Photo

Wed, 15 May 2013 12:52:05 -0400

mochacafe: (via MOST NOTED POSTS)

Tue, 14 May 2013 00:58:56 -0400

mochacafe:

(via MOST NOTED POSTS)

acehotel: Shoreditch, East London. Photo by Joost...

Mon, 13 May 2013 23:18:13 -0400

acehotel:

Shoreditch, East London.

Photo by Joost Schurr

SIGH* Missing London lots these days.

Lombard St. | San Francisco

Mon, 13 May 2013 22:41:43 -0400

Lombard St. | San Francisco

eatsleepdraw: For more of my drawings:...

Mon, 13 May 2013 22:10:32 -0400

eatsleepdraw:

For more of my drawings: Circlebirthday.tumblr.com

Photo

Mon, 13 May 2013 22:09:13 -0400

prettygirlfood: Garlic Butter Spaghetti with Herbs Serves:...

Mon, 13 May 2013 22:08:51 -0400

prettygirlfood:

Garlic Butter Spaghetti with Herbs

Serves: 8

INGREDIENTS

1 lb. whole wheat spaghetti

6 tablespoons butter + more for serving

8 cloves garlic, minced

1 large bunch basil, chopped

1 large bunch baby spinach, chopped

2 teaspoons salt

1 teaspoon black pepper

Parmigiano Reggiano cheese for topping

INSTRUCTIONS

Cook the spaghetti according to package directions.

Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.

Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.

Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.

NOTES

For the leftovers, I added a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmered for an additional 10 minutes. The noodles were thick and saucy and loaded with vegetables. So good!

pretaportre: “Summer’s Coolest Couple” for Glamour UK June 2013...

Mon, 13 May 2013 22:04:49 -0400

pretaportre:

“Summer’s Coolest Couple” for Glamour UK June 2013 featuring Estelle Yves and Harry Treadaway by Chris Craymer.

(via TFS)

thisbigcity: applesandibexes: It is 150 years since the...

Mon, 13 May 2013 09:46:50 -0400

thisbigcity:

applesandibexes:

It is 150 years since the world’s first underground railway system was created. These posters are from the London Transport Museum’s exhibition titled Poster Art 150: London Underground’s Greatest Designs. (via Brain Picker)

Modern day London would never use the temperature of the underground as a marketing tool!

Love this graphic style. Modern day tube is so. effing. hot.

Photo

Sat, 11 May 2013 10:21:26 -0400