Louvre Museum, Paris, France
January 2014

(Source: robbiefuu)

31,051 notes

I taste the good and bad in you and want them both.
Anita Ofokansi, Literary Sexts (via hellanne)

133,031 notes

statues-and-monuments:

statues-and-monumentsSculpture of Vulcanus at the Zwinger Museum, Dresden, Germany Photographer: Jo’ seph

statues-and-monuments:

statues-and-monuments
Sculpture of Vulcanus at the Zwinger Museum, Dresden, Germany
Photographer: Jo’ seph

350 notes

Lonely highway

Lonely highway

192 notes

masterchefonfox:

jerryjamesstone's Breakfast “Panna Cotta”Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence. The bottom layer is a “salted” caramel made using soy sauce and brown sugar;  it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert. Soy Sauce Caramel1/4 cup brown sugar, packed1 tablespoon butter1/2 teaspoon vanilla extract1 teaspoon soy sauce1 tablespoon cream1. In a small saucepan gently combine the brown sugar, butter and cream. Warm over a medium-low heat until combined, then bring to a simmer over a medium-high heat.2. Remove from heat and stir in the vanilla extract and soy sauce.  Coconut & Vanilla Bean Grits1 13.5oz can coconut milk1/3 cup grits1 vanilla bean, scraped1 tablespoon sugarpinch of salt1. Add the coconut milk to a small saucepan and warm over a medium-low heat. 2. Add in the sugar, salt and vanilla bean seeds. 3. When mixture begins to simmer, add in the grits and cook on a low simmer for about 10 minutes, until the grits are tender. 4. Remove from heat and let stand. Grapefruit-Fennel Marmalade1/2 grapefruit, juiced1 cup sugar2 ounces shaved fennel1. Add the fennel to a small saucepan and sauté over a medium-low heat until just tender and aromatic. 2. Add in the grapefruit juice (I added the pulp too) and the sugar and bring to a boil. Cook until fennel is translucent. Breakfast “Panna Cotta”1. Using 8oz widemouth mason jars, cover the bottom layer with Soy Caramel, then the grits, and top off with a thin layer of grapefruit marmalade. 2. Cover and store in the fridge until you’re ready for the most amazing breakfast ever!

masterchefonfox:

jerryjamesstone's Breakfast “Panna Cotta”

Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence.

The bottom layer is a “salted” caramel made using soy sauce and brown sugar;  it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert.

Soy Sauce Caramel
1/4 cup brown sugar, packed
1 tablespoon butter
1/2 teaspoon vanilla extract
1 teaspoon soy sauce
1 tablespoon cream

1. In a small saucepan gently combine the brown sugar, butter and cream. Warm over a medium-low heat until combined, then bring to a simmer over a medium-high heat.
2. Remove from heat and stir in the vanilla extract and soy sauce.  

Coconut & Vanilla Bean Grits
1 13.5oz can coconut milk
1/3 cup grits
1 vanilla bean, scraped
1 tablespoon sugar
pinch of salt

1. Add the coconut milk to a small saucepan and warm over a medium-low heat.
2. Add in the sugar, salt and vanilla bean seeds.
3. When mixture begins to simmer, add in the grits and cook on a low simmer for about 10 minutes, until the grits are tender.
4. Remove from heat and let stand.

Grapefruit-Fennel Marmalade
1/2 grapefruit, juiced
1 cup sugar
2 ounces shaved fennel

1. Add the fennel to a small saucepan and sauté over a medium-low heat until just tender and aromatic.
2. Add in the grapefruit juice (I added the pulp too) and the sugar and bring to a boil. Cook until fennel is translucent.

Breakfast “Panna Cotta”
1. Using 8oz widemouth mason jars, cover the bottom layer with Soy Caramel, then the grits, and top off with a thin layer of grapefruit marmalade.
2. Cover and store in the fridge until you’re ready for the most amazing breakfast ever!

2,351 notes

Sawarna beach.

Sawarna beach.