crushculdesac:

❖ I love this IKEA table!! ❖

crushculdesac:

❖ I love this IKEA table!! ❖

(Source: aplaceforustodream, via girlyme)

nevver:

The Serengeti Lion and the Robot
eatsleepdraw:

Adventure Totem Print by Daniel Mackey
Etsy | Society6 | Tumblr | Instagram
onwander:

No. 50 / Travis Ladue

onwander:

No. 50 / Travis Ladue

(Source: days-app, via lustik)

justbesplendid:

sweet corner

justbesplendid:

sweet corner

justbesplendid:

Roaster tomato pasta by The Little Epicurean
Ingredients
2 pounds mini heirloom tomatoes, halved
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp granulated sugar
1/3 cup extra-virgin olive oil
zest of 1 lime
2 Tbsp fresh lime juice
1 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 pound gremelli, or any other short pasta
3/4 cup grated parmesan cheese, additional for serving
1/2 cup fresh basil leaves, roughly chopped
Instructions
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
Place tomatoes cut-side up on baking sheet. Drizzle 2 Tbsp olive oil over tomatoes, then sprinkle salt and sugar on top.
Bake tomatoes for 60-75 minutes until tomatoes begin to shrivel and expel juices. Allow tomatoes to cool slightly then transfer to a bowl. Be sure to pour any juices and oil into the bowl, as well.
Add 1/3 cup olive oil, lime zest, lime juice, and balsamic vinegar to bowl. Stir to combine with roasted tomatoes. Season with salt and pepper. Set aside as you cook pasta.
Cook pasta in a large pot of boiling salted water. Cook to al dente according to the pasta’s package directions.
Drain pasta and toss with parmesan cheese and chopped basil leaves while pasta is still warm. Then pour in roasted tomatoes with olive oil sauce. Fold until pasta is fully coated with sauce and tomatoes are evenly distributed.

justbesplendid:

Roaster tomato pasta by The Little Epicurean

Ingredients

  • 2 pounds mini heirloom tomatoes, halved
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 1/3 cup extra-virgin olive oil
  • zest of 1 lime
  • 2 Tbsp fresh lime juice
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 pound gremelli, or any other short pasta
  • 3/4 cup grated parmesan cheese, additional for serving
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions

  1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
  2. Place tomatoes cut-side up on baking sheet. Drizzle 2 Tbsp olive oil over tomatoes, then sprinkle salt and sugar on top.
  3. Bake tomatoes for 60-75 minutes until tomatoes begin to shrivel and expel juices. Allow tomatoes to cool slightly then transfer to a bowl. Be sure to pour any juices and oil into the bowl, as well.
  4. Add 1/3 cup olive oil, lime zest, lime juice, and balsamic vinegar to bowl. Stir to combine with roasted tomatoes. Season with salt and pepper. Set aside as you cook pasta.
  5. Cook pasta in a large pot of boiling salted water. Cook to al dente according to the pasta’s package directions.
  6. Drain pasta and toss with parmesan cheese and chopped basil leaves while pasta is still warm. Then pour in roasted tomatoes with olive oil sauce. Fold until pasta is fully coated with sauce and tomatoes are evenly distributed.
sapphire-burns:

“Dark and Stormy”
eatsleepdraw:

Ink Gesture.Using ink for the first time for some practice.

eatsleepdraw:

Ink Gesture.
Using ink for the first time for some practice.