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mydarkenedeyes:

Stephen Finkin - Wave Series (2012-) Pastel drawings on paper.

カヲシンログと漫画 | ふじわら乙乙
Translated by /a/non

(via tinybro)

atavus:

Tseng Kwong Chi - Jean-Michel Basquiat, 1987

(via blue-voids)

mothernaturenetwork:

How an electronic nose could change the wine industry

Wine experts point out that while the device could pick out smells, it can’t determine if the wine is actually good or not.

mpdrolet:

Isa Marcelli

fantagraphics:

Jason mural in progress in Oslo.

my-memory-palace:

~Our truest life is when we are in dreams awake~ - Henry David Thoreau

Long Island, April 2013

blue-voids:

Lu Guada - Stripes of Silence, 2012

(via mydarkenedeyes)

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

1. Cook the spaghetti according to package directions.
2. 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.
3. 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.
4. 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!

kvntrn:

Adonis Arias