Feel

La energía fluye hacia donde la intención va.

[fergodinezmendiola]

[fergodinezmendiola]

[fergodinezmendiola]

[fergodinezmendiola]

[fergodinezmendiola]

[artebrasil]

Arthur Timótheo da Costa

[moodsandmatters]

[goyangiiart]

Hope everyones having a snoozy Sunday ❤️

[k-eke]

Kanguitar  ♩ ♪ ♫

[fergodinezmendiola]

[fergodinezmendiola]

[its-hyorish]

191/∞ Reason To Love

I really associate this word with Hyori - her career, wise words, lifestyle. I’m not afraid to say, that she’s my role model~ 

[mmarcexx]

Lee Hyori for Marie Claire

[starora]

Lee Hyori

[koreaactor]

이효리 10pic

[likeniobe]

photos from the article “jeong kwan, the philosopher chef” in the new york times style magazine

Kwan is an avatar of temple cuisine, which has flowed like an underground river through Korean culture for centuries. Long before Western coinages like ‘‘slow food,’’ ‘‘farm-to-table’’ and ‘‘locavore,’’ generations of unsung masters at spiritual refuges like Chunjinam were creating a cuisine of refinement and beauty out of whatever they could rustle up from the surrounding land. Foraging? Fermenting? Dehydrating? Seasonality? Been there, done that — Jeong Kwan and her peers at monasteries throughout Korea have a millennia-spanning expertise in these currently in-vogue methods that can make a top chef feel like a clueless punk.

[moviemosaics]

Chef’s Table

Featuring: Jeong Kwan

“Secular food is focused on creating dynamic energy. But temple food keeps a person’s mind calm and static.”