April 20, 2014
"

It was early in the morning, but he knew exactly what was happening in his chest and woke my mother to ask her to call an ambulance. Our telephone was in the living room, but before she could leave their bedroom to use it, he asked for something else. My father asked that the ambulance not use its siren.

Weeks later, when the fear of death had receded like some strange tide, my mother asked him about the siren. My father said simply that he worried it would have woken and frightened his three sleeping daughters. It is true that we were all light sleepers and that our farm was usually blanketed by the polite silence that comes from having no close neighbors, but what impossible kindness there was in my father’s request.

I have called it an act of kindness, which I think it was. It was considerate in a way I cannot begin to understand; generous in a way no one would expect, much less demand. Years later I still do not comprehend how in what very well might have been the final moments of his life, my father thought to ask for quiet so that his daughters might continue sleeping.

Kindness is like holding an ice cube in your hands. It stings, but then the cold dissolves; what at first you could barely hold becomes something you cannot let go. My father’s request for a quiet ambulance came from a man so familiar with kindness that the sting was completely gone: the ice was no longer cold, but one with the flesh.

"

Absolutely exquisite essay by Casey E. Cep, who recounts what her father’s heart attack taught her about kindness – a virtue that Kerouac captured beautifully and Einstein articulated so memorably.

Henry James, it turns out, was right.

Do your soul a favor and read Cep’s full essay.

(via explore-blog)

(Source: explore-blog)

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Filed under: kindness 
July 7, 2013

(via Li Hui)

July 7, 2013

July 7, 2013
mango lassisicles

mango lassisicles

June 18, 2013

Cacti. 

June 18, 2013

Shishi Yamazaki.

June 18, 2013
Samantha French.

Samantha French.

June 18, 2013

Sunburst. 

June 18, 2013

Book paintings. 

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Filed under: art books 
June 2, 2013
burnt almond torte

burnt almond torte

7:20pm  |   URL: http://tmblr.co/Z9iyevmStZ-A
  
Filed under: torte almond cake 
May 30, 2013
other-wordly:

pronunciation | ‘sE-yazhnotes | sillage is how close a perfume stays to your skin; perfume with light sillage does not leave much trace in the air. also, not to be confused with silage (sy-ladzh), which is a type of cow food.

other-wordly:

pronunciation | ‘sE-yazh
notes | sillage is how close a perfume stays to your skin; perfume with light sillage does not leave much trace in the air. also, not to be confused with silage (sy-ladzh), which is a type of cow food.

5:40pm  |   URL: http://tmblr.co/Z9iyevmDQgZX
  
Filed under: words definitions 
May 20, 2013

Daughter covers Daft Punk’s “Get Lucky.”


Visit http://www.klubbace.se for download

May 20, 2013
Adapted, barely, from Smitten Kitchen
1 c white sugar1 t baking powder3 c all-purpose flour1 c cold unsalted butter (2 sticks, cubed up)1 egg1/4 t saltZest and juice of one lemon18 oz package blackberries, roughly 3 c1/2 c white sugar4 t cornstarch
Preheat oven to 375, grease up a 9×13″ pan.
In a very large bowl whisk together sugar, baking powder, flour, salt, and lemon zest.
Using a fork, a pastry cutter, or your incredibly strong swedish massage hands, incorporate the cold cubed butter and egg into the flour mixture until it’s crumbly. Deb has a good picture of what it should look like. Don’t get too crazy and make it look like sand.
In another bowl combine lemon juice, cornstarch, and sugar. Gently toss with blackberries.
Pat half the dough mixture into the pan. Top with blackberries, then crumble over the rest of the dough. Bake for 35-50 min until top is golden brown. I know this is a huge time window, but It too mine about 35, I almost burned mine. I don;t want this to happen to you, so start checking at 35 min and then about every 5 min.
LET THEM COOL COMPLETELY THEN PUT THEM IN THE FRIDGE FOR AT LEAST A COUPLE OF HOURS.
Now you can proceed with cutting them up and eating several in one sitting.
(via Wit and Vinegar)

Adapted, barely, from Smitten Kitchen

1 c white sugar
1 t baking powder
3 c all-purpose flour
1 c cold unsalted butter (2 sticks, cubed up)
1 egg
1/4 t salt
Zest and juice of one lemon
18 oz package blackberries, roughly 3 c
1/2 c white sugar
4 t cornstarch

Preheat oven to 375, grease up a 9×13″ pan.

In a very large bowl whisk together sugar, baking powder, flour, salt, and lemon zest.

Using a fork, a pastry cutter, or your incredibly strong swedish massage hands, incorporate the cold cubed butter and egg into the flour mixture until it’s crumbly. Deb has a good picture of what it should look like. Don’t get too crazy and make it look like sand.

In another bowl combine lemon juice, cornstarch, and sugar. Gently toss with blackberries.

Pat half the dough mixture into the pan. Top with blackberries, then crumble over the rest of the dough. Bake for 35-50 min until top is golden brown. I know this is a huge time window, but It too mine about 35, I almost burned mine. I don;t want this to happen to you, so start checking at 35 min and then about every 5 min.

LET THEM COOL COMPLETELY THEN PUT THEM IN THE FRIDGE FOR AT LEAST A COUPLE OF HOURS.

Now you can proceed with cutting them up and eating several in one sitting.

(via Wit and Vinegar)

May 19, 2013
The Zelda Collection
Dubbed “the first American Flapper” by her husband F. Scott Fitzgerald, Zelda (Sayre) Fitzgerald did whatever she wanted to - consequences be damned. With Scott along for the wild ride, Zelda reeled and roared through the Jazz age and the 1920s.
From her free spirit arises the Zelda Collection, a super-limited-edition set of ice creams made with top-shelf ingredients from around the world and homegrown attention to details. Your spirited companion and guide is Zelda, a woman who truly embodied an American age of living in the moment. The collection takes you from Zelda's childhood home in Alabama, to New York, St. Paul, Paris, and on through the Roaring Twenties.
BLACKBERRIES + SWEET CREAMA love letter from Zelda: grass-grazed Ohio sweet cream with swirls of sweet-tart blackberry sauce made from scratch in our kitchen.
COGNAC + MARMALADE Brandy-spiked grass-grazed cream with a from-scratch marmalade of fresh, imported Seville oranges. A decadent ice cream take on the classic Sidecar cocktail.
DARK CHOCOLATE RYEThe Roaring Twenties party rolls on: Dark Chocolate ice cream spiked with Middle West Spirits’ fult-tilt Oyo White Rye whiskey and caraway (as in The Great Gatsby’s Nick Carraway).
LOVELESS BISCUITS + PEACH JAMPieces of from-scratch, melt-in-your-mouth biscuits with our own peach jam in grass-grazed cream. Inspired by Zelda—her favorite treat was biscuits and peach jam—and Nashville’s Loveless Cafe, whose biscuits are the best in the land.

The Zelda Collection

Dubbed “the first American Flapper” by her husband F. Scott Fitzgerald, Zelda (Sayre) Fitzgerald did whatever she wanted to - consequences be damned. With Scott along for the wild ride, Zelda reeled and roared through the Jazz age and the 1920s.

From her free spirit arises the Zelda Collection, a super-limited-edition set of ice creams made with top-shelf ingredients from around the world and homegrown attention to details. Your spirited companion and guide is Zelda, a woman who truly embodied an American age of living in the moment. The collection takes you from Zelda's childhood home in Alabama, to New York, St. Paul, Paris, and on through the Roaring Twenties.

BLACKBERRIES + SWEET CREAM
A love letter from Zelda: grass-grazed Ohio sweet cream with swirls of sweet-tart blackberry sauce made from scratch in our kitchen.

COGNAC + MARMALADE 
Brandy-spiked grass-grazed cream with a from-scratch marmalade of fresh, imported Seville oranges. A decadent ice cream take on the classic Sidecar cocktail.

DARK CHOCOLATE RYE
The Roaring Twenties party rolls on: Dark Chocolate ice cream spiked with Middle West Spirits’ fult-tilt Oyo White Rye whiskey and caraway (as in The Great Gatsby’s Nick Carraway).

LOVELESS BISCUITS + PEACH JAM
Pieces of from-scratch, melt-in-your-mouth biscuits with our own peach jam in grass-grazed cream. Inspired by Zelda—her favorite treat was biscuits and peach jam—and Nashville’s Loveless Cafe, whose biscuits are the best in the land.

May 19, 2013
Emily Blincoe.

Emily Blincoe.

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