Candy is Dandy, but Liquor is Quicker

meredithbklyn: Berenice Bejo in Alexis Mabille Couture at...

Fri, 24 May 2013 10:57:55 -0400

Berenice Bejo in Alexis Mabille Couture at Cannes

LOVE this blazer over tulle look, so fun

ilovecharts: Carl Sagan passes on wisdom about the importance...

Fri, 24 May 2013 10:44:04 -0400

Carl Sagan passes on wisdom about the importance of understanding the origins of cosmic bodies before you begin baking for the afternoon.

“If you want to make an apple pie from scratch, you must first create the universe.”

theglitterguide: Flowers for a party & shoot tonight! By...

Fri, 24 May 2013 10:33:44 -0400

theglitterguide:

Flowers for a party & shoot tonight! By Stems in Charleston,SC .

losingweightinthecity: Celebrate We Will… While, sure, I love...

Fri, 24 May 2013 09:43:35 -0400

losingweightinthecity:

Celebrate We Will…

While, sure, I love when I have something to celebrate, I love seeing friends and loved ones truly…

View Post

Well. This was a scary thing to see first thing this morning. ;)

cheesenotes: This unusual red-rinded wheel is the Tomme de...

Tue, 21 May 2013 15:18:47 -0400

cheesenotes:

This unusual red-rinded wheel is the Tomme de Liebrandt, a collaborative effort between Chef Paul Liebrandt, Chef and Owner at Corton, a restaurant a the forefront of the NYC scene and awarded two Michelin Stars, as well as three stars from the New York Times. Chef Liebrandt was also the subject of an HBO Documentary “A Matter of Taste”.

When Liebrandt told Murray’s he was interested in a St. Nectaire-style tomme that had been washed in Antica Vermouth — a richer and more complex, herb-infused vermouth often consumed on its own rather than as an ingredient in a mixed drink — the Tomme de Liebrandt was born. the Liebrandt is affinaged in the Murray’s caves and sold at their counter as well as appearing on the Corton menu, where it is frequently served with green mango membrillo.

The rind is an adobe red color — thanks in part to the deep red color of the vermouth — with a rough, textured exterior, lightly sticky to the touch. The straw-yellow interior is semi-firm and supple, lightly eyed, softening as it warms. In flavor it is tangy, meaty and fruity, with an earthy, musty quality and hints of wet hay, all classic for a St Nectaire, but there is an added layer of complexity, an herby, rich quality infused by the Antica Vermouth.

Purchased at Murray’s Cheese.

thedailypenguin: Congratulations to the Class of...

Mon, 20 May 2013 11:51:35 -0400

thedailypenguin:

Congratulations to the Class of 2013!

Reblogged for the boyfriend. Congrats, babe!

thedailywhat: Coming Soon of the Day: Neil Degrasse Tyson Will...

Wed, 15 May 2013 14:39:36 -0400

thedailywhat:

Coming Soon of the Day: Neil Degrasse Tyson Will Host the Sequel of Carl Sagan’s Cosmos

Though it’s been quietly in the works since 2011, Fox has officially confirmed that Carl Sagan’s monumental 1970 sci-ed miniseries Cosmos: A Personal Voyage will be getting an updated sequel next year, which will consist of 13 episodes produced by Family Guy’s Seth MacFarlane and hosted by one of the Internet’s most celebrated astrophysicists, Neil Degrasse Tyson. Fox is hoping the show will have as much as of cultural impact as Carl Sagan’s original series, which still remains one of the most watched PBS series in the world to this day.

(Image by Richard Davies)

Reblogged for the boyfriend.

stlcardinals: Walk like a Waingyptian. Obligatory reblog.

Tue, 14 May 2013 10:56:17 -0400

stlcardinals:

Walk like a Waingyptian.

Obligatory reblog.

nationalgeographicdaily: Blenny, Red SeaPhoto: Dmitry...

Fri, 10 May 2013 08:46:32 -0400

nationalgeographicdaily:

Blenny, Red Sea
Photo: Dmitry Marchenko

Small blenny fish hiding in a coral hole, Red Sea, Egypt.

That fish looks so happy. I THINK IT SHOULD BE TALKING IN ALL CAPS.

temporalwalker: sapphirebones: jaacknasty: Probably the best...

Thu, 09 May 2013 10:07:52 -0400

temporalwalker:

sapphirebones:

jaacknasty:

~~Probably~~ the best 6 seconds ever.

i fucking lost it

I will never not reblog this

Can’t stop laughing….

murrayscheese: YUM. Burrata with olive oil, black sea salt...

Tue, 07 May 2013 13:29:57 -0400

murrayscheese:

YUM. Burrata with olive oil, black sea salt & fried basil @murrayscheezbar lunch menu preview

Yes, please.

theglitterguide: via ban.do blog

Mon, 06 May 2013 13:46:13 -0400

theglitterguide:

via ban.do blog

Made my morning. Hang in there for the punchline…worth it.

Fri, 03 May 2013 10:01:21 -0400

Made my morning. Hang in there for the punchline…worth it.

Photo

Thu, 02 May 2013 18:21:11 -0400

nevver: Cheesy paintings

Tue, 30 Apr 2013 09:30:40 -0400

mike geno

mike geno

mike geno

mike geno

mike geno

mike geno

nevver:

Cheesy paintings

Photo

Tue, 30 Apr 2013 09:28:08 -0400

funnyordie: Why You Shouldn’t Mess with Redheads BuzzFeed...

Fri, 26 Apr 2013 16:19:30 -0400

funnyordie:

Why You Shouldn’t Mess with Redheads

BuzzFeed explains why ginger-bashers are making a huge mistake.

meredithbklyn: missydotey: lizlemon: (via thebrewerpatriot:ros...

Thu, 25 Apr 2013 15:37:35 -0400

meredithbklyn:

missydotey:

lizlemon:

(via thebrewerpatriot :rossroads )

How to Scramble Eggs with Gordon Ramsay

Take four minutes and learn why everything you know about scrambling eggs is wrong.

Important

what they said

I started making my scrambled eggs per Chef Ramsey a few months ago - and they really are so much better.

When someone asks me what the perfect date is

Thu, 25 Apr 2013 14:10:34 -0400

whatshouldwecallme:

Photo

Tue, 23 Apr 2013 11:18:09 -0400