byroglyphics:

‘Pandamonium’ Group show @ Signal Gallery, London. http://www.signalgallery.com/

uglynakedguygotathighmaster:

This has been a Matt Leblanc not looking directly at the camera appreciation post

Lawl i love him ahhaha.

paramonsterr:

“For a while, it felt like music was our only escape, like soundcheck or shows and it never was long enough. You didn’t really want to leave soundcheck, because that’s whenever nothing else mattered. We’ve always had a blast onstage, had fun with the fans and the interaction and everything. But it seems like so much more fun now, I have no idea why. What used to not be fun, we find joy in and find joy in each other. It shows in every way, even onstage. Now we’re bouncing all over the place and smiling. If you mess up, it’s like, ‘Whatever, it’s music.’”
- Jeremy Davis for Alternative Press #282

thecakebar:

pink lemonade stand for backyard party!

thecakebar:

pink lemonade stand for backyard party!

oliphillips:

Miniature Food Art

by Christopher Boffoli

smilingfork:

Slambuc

Difficulty:
★★★☆☆ (easy)

Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces.

Ingredients:

• 400g ‘lebbencs’ / squares of pasta (1 package
• 100g smoked bacon (about 3 thin slices, with more fat)
• 1 kg of potatoes
• 2 piece of a medium onion
• 1-2 teaspoon of red paprika (not hot)
• salt and pepper
• water
• optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape

Directions:

1. Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage.
2. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring.
3. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire.
4. The food is ready when all of the water disappears from the meal, but still looks juicy.
Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!

f0o0od:

Salted Chocolate-Caramel Pudding Pops

sp00nful:

Beet Ravioli Pasta

YESSS. <333

darkchef:

Breakfast Pizza

Ingredients:
8oz whole wheat pizza dough
whole wheat flour (for rolling)
1 cup part skim mozzarella cheese
2oz thick cut bacon (approx 2 slices)
1 large brown egg
1 tbsp fresh rosemary, washed and chopped
1 tbsp fresh parsley, washed and chopped
1 tbsp fresh basil, washed and chopped
black pepper

Optional Toppings:
scallions
cherry tomatoes
jalepenos
olives
bell pepper

Instructions:
1. Preheat oven to 500 degrees
2.Roll out dough to approxmiately 6-8” in diameter
3.Place on a pizza stone or pan
4.In a frying pan, cook bacon on medium heat, 1 minute on each side, remove and drain on paper towels
5.Spread 1/4 cup ricotta on pizza
6.Sprinkle herbs over the ricotta and season with black pepper
7.Lay two strips of bacon diagonally across pizza
8.Top with optional toppings
9.Bake for 5-7 minutes, until crust begins to crisp
10.Remove pizza from oven, and crack one fresh egg in the middle of pizza
11.Return to oven and bake for another 4-5 minutes, until egg has begun to set
12.Remove and let stand for 5 minutes then slice and serve!

americastestkitchen:

How To Make Boston Cream Cupcakes

Boston cream pie meets the Hostess cupcake in this delectable sweet. Get the step-by-step instructions here.