wannabemonger:

G. Cravero’s Parmigiano Reggiano: cracked and ready to devour!

Cracking open a wheel of Parmigiano is a tricky endeavor, hence my huge smile here. First you score the rind with a little tool, and then you shimmy in long knives along the rind. Ideally you have enough time to leave them there, letting the cheese naturally split around them, and along the rind that you scored. Eventually, a little wiggling of the knives and the luscious wheel swings open!

eatsalaska:

Attention, Alaska fishers/farmers, et al!

climateadaptation:

Arctic Tundra is turning greener much sooner due to accelerated global temperatures according to NOAA’s 2011 Arctic Report Card.

coolerthanbefore:

1968 BMW R60

allthingseurope:

Isola di Loreto, Italy

(by Teone!)

drawingarchitecture:

Louis-Alexandre Trouard, Plan For a College, Prix de Rome Competition, 1780

via

disenar:

South African practice Wessels Joyce Associates has completed the E16 house project.

This contemporary residence is located in Knysna, a town in the Western Cape Province of South Africa.

(via cldesignstudio)

(Source: thethoughtcriminal, via cldesignstudio)

coyotespiritchild:

The ladies of Heyoka Leather at All Souls Procession Tucson AZ

(via dustdb)

theboredvegetarian:

Roasted Brussels Sprouts with Tahini and Fig Balsamic Vinegar Reduction

1/2 Pound of Brussels Sprouts
Extra Virgin Olive Oil
Salt
Fig Balsamic Vinegar 
Tahini Sauce

Preheat the oven to 350 degrees.  Chop ends off of Brussels Sprouts and slice in half lengthwise.  Save any leaves that fall off in the process.  In a bowl, toss Brussels Sprouts with a few tablespoons of olive oil until generously coated.  Sprinkle with a few pinches of salt and toss again to coat evenly.  Transfer to baking pan and spread evenly.  Roast in the oven until sprouts are tender and start to brown.  You may want to toss them in the pan to make sure they cook evenly.  While the Brussels Sprouts are roasting, pour fig balsamic vinegar into a saute pan.  It will reduce by about half while you reduce it.  Whisk throughout the process over medium/high heat - be careful not to burn it!  Once the balsamic has a syrup quality, remove from heat.  Place Brussels Sprouts in a serving bowl and drizzle with balsamic reduction and tahini sauce.  Serve immediately.  

This recipe is inspired by the best Brussels Sprouts I’ve ever had - from Tanoreen.  Their version is fried Brussels Sprouts with a tahini and pomegranate molasses sauce.  I thought the fig reduction would have a similar sweetness and tang to the pomegranate.  If you can’t find fig balsamic - just use plain!

Pictures from New Orleans are below.  Many thanks to Chris & Sabrina and Ashley & Sam for being wonderful hosts and taking me to the best places to eat (high priority!)