tolivewithoutroads:

Taking time…

neenanoel:

Ice Age (Woolly Mammoth Light Painting), Hertfordshire by flatworldsedge on Flickr.

industrialqueen:

Middle of the Road (Don’t try this at home).

black-wolves:

 (by Neil Armstrong2)

…my imagination looks like that only in the morning and 3 pm, eastern standard time

luciesnape:

Cloudland. #bolivia #travel #plane (Taken with instagram)

…fly

luciesnape:

#patagonia blooms. #chile #travel #flowers (Taken with Instagram at Parque Nacional Torres del Paine)

…I wish I could also see behind, past the flowers - the surrounding must add to the beauty

torysfood:

Whole Wheat Banana Pancakes

I love making pancakes on the weekend- it always feels like such a simple indulgence :) I think the corn meal in this recipe makes the flour combination taste very close to buckwheat. The whole wheat and corn meal also make this recipe slightly heather than normal pancake recipes. For additional health, substitute the heavy cream with milk or water, and omit butter at end. This recipe is adapted from a recipe from the May 2006 installment of Gourmet Magazine.

Yield: 18 4” diameter pancakes 

Ingredients:

• 1 1/4 cups whole-wheat flour
• 1/3 cup cornmeal
• 1 tablespoon agave nectar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups heavy cream
• 1 cup warm water
• 2 large eggs
• 1/4 cup vegetable oil plus additional for brushing griddle
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 large bananas, cut into 1/4 inch rounds
• 1/4 cup butter, melted

Directions:

Mix the flour, corn meal, baking soda, baking powder, salt, cinnamon and allspice together in a large bowl. In a separate bowl, whisk together the agave, heavy cream, eggs, and vegetable oil, until well incorporated. Add the wet ingredients to the dry ingredients with a rubber spatula. Let sit 5 minutes, then add water by the 1/4 cup until you have the right consistency (should be thin enough to pour, but not watery). Brush a non-stick skillet or griddle with vegetable oil and turn on to medium heat. When the pan is hot, turn to medium low and add 1/4 cup of the batter for each pancake. Place 3-4 banana rounds on each pancake. Wait until the batter in each pancake forms bubbles in it, then flip and cook until lightly browned. Transfer to a plate, brush with a little melted butter, and stack. Serve with hot maple syrup.

mondotopless:

Mimi Harris

 

fuckyeahpsychedelics:

Any Colour You Like

hollyhocksandtulips:

Panasonic, 1970s

…I want to see punk on the scene

…people come in all different shapes and sizes

mondotopless:

Playboy, 1977