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MONICA BELLUCCI by RUVEN AFANADOR

We have to continually be jumping off cliffs and developing our wings on the way down

Kurt Vonnegut

#Kurt Vonnegut

Marion Cotillard

#Marion Cotillard

Swedish Homestead

Sparkle

She turned to the sunlight And shook her yellow head, And whispered to her neighbor: "Winter is dead.

A.A. Milne

#a.a. milne #quote #winer

cactos e suculentas

ClayKat Ceramics

#ceramics #clay

Olive oil quinoa crackers 260 g (9¼ oz/1¾ cups) plain (all-purpose) flour 2 tablespoons black quinoa, well washed and dried on paper towel 1 teaspoon sea salt 125 ml (4 fl oz/½ cup) extra virgin olive oil METHOD: For the olive oil quinoa crackers, preheat the oven to 170°C (325°F). Line a baking tray with baking paper. In a bowl, combine the flour, quinoa and half the salt. Make a well in the centre and pour in the oil and 185 ml  (6 fl oz/¾ cup) of water, mixing with one hand as you go. Mix gently until you have a soft, wet, pliable dough. Turn the dough out onto a well-floured work surface.  Pinch off walnut-sized pieces of dough and roll out on baking paper into paper-thin rounds – they will be quite delicate. Carefully transfer to the prepared tray and sprinkle with the remaining salt. Bake for 30 minutes, or until lightly browned. This may take less time, depending on how thin the crackers are, so watch them carefully. Remove from the oven and transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

(via Recipe: charred eggplant dip with olive oil quinoa crackers - Vogue Living)