Jules of Nature
Kaledo Art
PR's Tumblrdome
Claire Keane
cherry valley forever
oozey mess
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KIROKAZE
ellievsbear
2025 on Tumblr: Trends That Defined the Year
JVL
Sweet Seals For You, Always
Product Placement
🪼
I'd rather be in outer space 🛸
❣ Chile in a Photography ❣
almost home
noise dept.
$LAYYYTER
Stranger Things
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@mateoism
With Trump’s election and the threat of fascism, Twitter user Raphael Bob-Waksberg reminds us of Martin Niemöller’s words after WWII:
“First they came for the Socialists, and I did not speak out— Because I was not a Socialist.
Then they came for the Trade Unionists, and I did not speak out— Because I was not a Trade Unionist.
Then they came for the Jews, and I did not speak out— Because I was not a Jew.
Then they came for me—and there was no one left to speak for me.”
I feel so relaxed now! Thanks, random internet GIF!
in case you need this tonight.
My new favorite thing in 2016: Polenta with Parmesan and Olive Oil Fried Eggs Seriously, i don't know how I spent 31 years on this planet before discovering the many pleasures of olive oil fried eggs, but I've made up for it in spades since the moment I discovered the technique. Ditto with polenta. This dish is just so good that the only thing that stops me from eating it is running out of ingredients. I've tried it on top of a bed of fresh arugula, although I recommend steamed kale or spinach instead. Best part about this dish? It makes a ton of grits, which are cheap (I got mine at Smith's for $3.00 a bag, enough for two batches) and it's fast. 20 minutes to make the grits and you spend the last 5 of those frying the egg. Use the frying technique of spooning hot olive oil on top of the egg whites to ensure they cook enough and won't end up a jelly mess on your plate while ensuring a yolky gravy. I really like this dish anytime of day. the warm polenta (grits) and the rich broth make it a hearty breakfast and a sophisticated addition to dinner. If for no other reason, make this at least once to taste the perfectly crunchy joy of olive oil fried eggs. I'll bet this is something you'll make again and again. Polenta with Parmesan and Olive Oil Fried Eggs by Melissa Clark Time: 25 minutes Yield: 4 servings http://cooking.nytimes.com/recipes/11323-polenta-with-parmesan-and-olive-oil-fried-eggs INGREDIENTS 4 ½ cups low-sodium broth or water 1 ½ cups polenta (not quick-cooking), coarse corn meal or corn grits * teaspoon salt 2 to 4 tablespoons butter ¼ teaspoon freshly ground black pepper, more to taste 1 1-ounce chunk or 1/4 cup grated Parmesan cheese 2 tablespoons olive oil 8 large eggs Coarse sea salt for garnish Download The New York Times Cooking App on the App Store.
Ajaran Khachapuri
This cheesy, eggy filling inside a pastry boat comes from Georgia’s Black Sea. I had held onto it since last spring and thought the long holiday would be a good time to try it. Like all truly delicious things, you add an egg on top in the last few minutes of baking. Although it took 2 ½ hours to make, most of that is time letting the dough rise and the ultimate taste payoff is enormous. You eat it by mixing the egg and cheese mixture together. This makes an excellent dish for dinner parties or brunch. Ingredients and recipe are both simple. If you have two baking pans, you can make this.
I got the recipe from the Washington Post. I recommend making it yourself! Recipe at https://www.washingtonpost.com/pb/recipes/ajaran-khachapuri-acharuli-khachapuri/14546/.
Me right now. #sad
Wish I had been able to film the rest of the drive. On my way to Los Alamos this evening, I experienced the most terrifying road conditions of my life. Monsoon rains literally flooded the entire interstate north of Algodones. Debris two or three feet high were floating down the road as if it were normal. I've never seen anything like it. Got to Santo Domingo where I pulled over for gas and a deep breath of air. Continued up La Bajda where I encountered more terrifying weather. I almost cried when I finally reached dry roads in Santa Fe. This desert rat loves the rain, but tonight was downright scary. Apologies for the swearing in the video, but I was caught completely off guard. #nm #rain #wtf #flooding #arroyosgonecrazy #summer #scary #driving #whoaq
Today was a really, really good day. #newpandahat #ricecrispytreat #winning #happyday #abq #pandas
My motivation on this Monday morning. Hope you have an awesome week, y'all! #MotivationMonday #getit
Ain't a better place to spend time outside than the Albuquerque Bosque. The trails, the views, and the other neat things you see along the way are unbeatable. If you haven't been lately, go check it out. The place is exploding with life from all the rain. I've seen everything from human sized tumble weeds to adorable coyotes in the past few days. #latergram #fromwhereirun #abq #bosque #love (at Albuquerque Bosque)
Today is a great day to grab the bull by the (metaphorical) horns! You are awesome and you can do it! #fromwhereirun #ABQ (at Albuquerque Museum Amphitheater)
Happy Fourth of July y'all! Feel so privileged to be born an American. And for great IPA. And this lake. Andy friends. We are some lucky folks. #love #vacation camping #lake #4thofJuly
My momma made me the Momofuku Milk Bar's Birthday Layer Cake for an early birthday present!!! #cakeporn #spoiled #gorgeous #nom #happybirthdaytome
#ThePit #home #church #love #unm #GoLobos
My most favorite menu ever. (at The Beer Jug)
Passed 500 miles on Nike+ tonight! Woohoo! #running #abq
Spectacular job, @tedxabq! I was brought to tears many times today while learning about the innovative, touching, and brave presentations. I always wonder how you will top the previous years event, yet you never fail to do so! Bravo, congrats, and thank you for the hard work to make this happen. My heart is 1,000 times bigger because of my experience today. #tedxabq #abq #love #mindblown (at Popejoy Hall)
Cheese Sandwich (Unfinished) $7,000 Arthur Lyman Jr. indifference with cheese and frame. 2014 #abq #love #art (at The Tan)
