Micro-studio of my dreams here, people! Only 500 sq ft! Can you believe that!?
It’s so perfect!
The photo’s are captioned, too. :D
Sesame Soba Noodles with Tofu
“I can’t live with someone who can’t live without me.”
Nadine Gordimer,None to Accompany Me (via fables-of-the-reconstruction)
Liu Wen shot by Mert & Marcus for La Perla Spring/Summer 2014 Adv
Lo-rees 120 film scan.
"Why photograph war? Is it possible to put an end to a form of human behavior, which is existent throughout history, by means of photography? The proportions of that notion seem ridiculously out of balance, yet that very idea has motivated me. For me, the strength in photography lies in its ability to evoke a sense of humanity. If war is an attempt to negate humanity, then photography can be perceived as the opposite of war, and if it’s used well, it can be a powerful ingredient and the antidote to war. In a way, if an individual assumes the risk of placing himself in the middle of a war in order to communicate to the rest of the world what is happening, he’s trying to negotiate for peace. Perhaps that’s the reason why those in charge of perpetuating a war do not like to have photographers around. In the field, what you experience is extremely immediate. What you see is not an image on a page in a magazine 10,000 miles away with an advertisement for Rollex watches on the next page. What you see is unmedicated pain, injustice, and misery. It’s occurred to me that if everyone could be there just once to see for themselves what white phosphorous does to the face of a child, or what unspeakable pain is caused by the impact of a silver bullet, or how a jagged piece of shrapnel can rip someone’s leg off. If everyone could be there to see for themselves the fear and the grief just one time, then they would understand that nothing is worth letting things get to the point where that happens to even one person, let alone thousands. But everyone cannot be there, and that is why photographers go there; to show them, to reach out, and grab them, and make them stop what they’re doing, and pay attention to what is going on. To create pictures powerful enough to overcome the deluding effects of the mass media and shake people out of their indifference. To protest, and by the strength of that protest, to make others protest."
- James Nachtwey
maxime the stylite monk has lived in a monastery atop georgia’s 131 foot katskhi pillar for twenty years. maxime, who at 59 needs twenty minutes to make the climb down (third photo), said, “since i was a child i dreamed of settling on the top of this pillar as other hermits did in ancient times.” as a young man, maxime led a life of crime, but decided with his release from prison to start a new life, take his monastic vows and climb the pillar, which he has lived on since 1993.
though no one knows exactly how or why, the monastery was built sometime between the sixth and eight century. the pillar had sat idly since the 15th century when the ottomans invaded georgia. no one had even been to the top for centuries until an alpinist climbed it and found the skeleton of a monk in 1944.
John Mayer signed up for Tumblr four years ago this month. For the very first time, he is turning on the “ask” feature for a brand new, live Tumblr interview series that we call Dashboard Confessions.
Reblog at will!
The summer in London came unexpectedly in July - just after we thought we won’t see any sunshine this year. No one knows how long it’s gonna be, so we’re taking as much as we can out of it!
I’d like to share with you one of my most favourite hot-days Bulgarian drinks. I’m not absolutely sure where the recipe comes from, because I’ve seen similar drinks in Persian, Turkish and other restaurants. I can’t even tell where the yogurt has been invented first, but I’m certain that the best yogurt develops in Bulgaria and the closest regions. I’m saying this because most people call it Turkish or Greek style yogurt and this is how it’s known in the supermarket here, but it’s proven that the yogurt bacteria develops at its best in our geographical area and this is where its latin name comes from - Lactobacillus Bulgaricus.
That’s it with the theory, here is the recipe… :)
THE 10 ITALIAN COOKING COMMANDMENTS
1 - You shall not sip cappuccino during a meal!
Coffee and cappuccino are the pride of Italy in the world; but if the first is usually consumed at the end of the meal, the second, more substantial, is sipped at breakfast, usually accompanied by some pastry. You can ask for a cappuccino at the end of a meal, just know that most Italians don’t.
2 - Risotto and pasta are NOT a side dish
The organization of courses in the Italian dining is unique and requires pasta and – most of the time – risotto to be served by themselves (apart from specific recipes such as Ossobuco milanese-style). The presentation of pasta as a side dish to others is widespread in several countries, but in Italy is seen almost as a sacrilege.
3 - You shall not add oil to pasta water!
Oil should not be added to pasta cooking water! Pasta dressing (and oil too) must be added only after you have drained it from its cooking water. Find out how to cook pasta like an Italian here.
4 - Ketchup on pasta: please, don’t
This is one of the combinations that most shocks Italians; although ketchup may have some similarities to tomato sauce, pouring ketchup over pasta in the “Bel Paese” is considered a real gourmet crime. Keep ketchup for your french fries or hot dogs, please!
5 - Spaghetti Bolognese? No way, it’s Tagliatelle!
While probably being the world’s most popular Italian recipe, you will not find any restaurant in Bologna to eat it. That’s because the original Italian recipe is “Tagliatelle Bolognese” (not spaghetti). Although this may seem a minor detail, in real Italian cuisine the pairing of the right kind of pasta with the right sauce is considered almost sacred.
6 - Chicken Pasta: not in Italy
Speaking with American friends, one of the most frequent requests is the advice for a typical Italian recipe for pasta with chicken. It’s always rather embarrassing to point out that in Italy there are no hot dishes featuring pasta and chicken.
7 - “Caesar salad”
This salad, which bears the name of its supposed creator, Caesar Cardini, is a part of the long list of recipes devised by chefs of Italian origin, but in fact is almost unknown in Italy.
8 - The red and white checkered tablecloth is only a stereotype!
For some strange reason, these tablecloths are universally associated with our food and with the stereotype of the “spaghetti-eater”, and abroad almost all the restaurants that want to play typical Italian use them. Probably, tourists who come to visit Italy remain somewhat disappointed when they discover that the checkered tablecloths are almost never used (only restaurants for tourists do!)
9 - “Fettuccine Alfredo” are popular only overseas
This is perhaps the most curious in this top ten. The fettuccine Alfredo is both the most famous “Italian” food in the United States and the least known dish in Italy. These noodles, seasoned with butter and Parmigiano Reggiano, are in fact actually been invented in the “Bel Paese”, specifically by Alfredo Di Lelio, the owner of a restaurant in Rome, but in Italy have never been imposed as a traditional dish. Overseas, however, have become increasingly popular and in time became a symbol of the good life in Rome. For this reason legions of American tourists coming to Italy hoping to enjoy the fettuccine Alfredo at every restaurant on the peninsula remain very disappointed.
10 - You shall respect tradition and what Italian mamma says.
She knows from her mamma, who knew from her mamma who knew from her mamma and so on. It’s been tried and tested. And what a mother teaches at her daughter while they are cooking? That love is the center of all. We must share Italian food with your loved ones. It is what life, love and family are all about.
via | Academia Barilla