Dense salad

Dirty digits

Found what appears to be the tail of a bunny 

Fuzz

dip it low

via molly ruth

Texas chill

The reflections of thanksgiving sequins on the wall

Fall comes

Am stencil project

nice color combo

via ☰☴☵☶☷☳ 

paint whisperer cont.

painted rocks


via nytimes

The last of the tomaties

A roasted tomato and thyme soup from the show "Delicious Miss Dahl"

 For the soup 4½lbs large ripe plum tomatoes,
halved 1 garlic bulb,
cut in half horizontally 2 large red onions, peeled,
quartered few sprigs fresh thyme
1 tbsp golden caster sugar
sea salt and freshly ground black pepper
 2 tbsp extra virgin olive oil 9fl oz vegetable stock (optional)
3½fl oz single cream (optional)
few drops Worcestershire sauce (optional)
few drops balsamic vinegar (optional)

 Preheat the oven to 375F
 place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt, sugar, and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 90 minutes.

Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin.

 Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.
If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like.

 To serve, reheat the soup and divide among four bowls, with two potato halves each on the side.

love this plaster finish

To plaster over painted walls first use Plaster Weld. Plus how to overdue your own wool rug: http://akindoflove.blogspot.com/2011/05/over-dye-diy.html via nytimes the color doctor

solar power

Nice grass and flower combo

nice ideas for monoprints or paintings

colorful kitch

via thekitchendesigner.org

A September afternoon

pink!

via http://4.bp.blogspot.com

Curry noodle pot

kale salad
1 large bunch kale chopped
2 or 3 carrots shredded
1 red pepper
1 cup sliced almonds dressing
3/4 cup olive oil
1 small shallot minced
3 tbs fresh ginger root, peeled then minced
1 clove garlic sliced
3 tbs fresh lime juice
2 tbs rice wine vinegar
2 tbs toasted sesame oil
3 tbs chopped cilantro
zest of 1 lime black pepper
and salt to taste combine,

dress and let sit for at least an hour

via tend

via teenangster

via from the right bank

Panzanella

Made this tonight and it was summery and good

Ingredients

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained

For the vinaigrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.