Baby thrushes in my granny’s garden! I was holding out for a better photo but the mother thrush got angry and started flying at my head , so I decided that discretion was the better part of valour.

dduane:

Via Twitter: from the Times of London

but do I want the camera dress or the map dress??

magicalnaturetour:

Sweet Photos of a Senior Golden Retriever Snuggling with Baby Chicks. Remember Champ, the happiest dog in the world? His owner, 21-year-old Candice Sedighan, just shared with us a new series of photos she’s taken of the adorable dog and his newfound friends. All Photos by Candice Sedighan via  My Modern Metropolis  ~ Older dogs are adorable, too.♥

(via soyonscruels)

theladyasha:

4x02 The Lion and the Rose + the many expressions of King Stannis

(via chatchartreux)

impalaswings:

Ned looking at Chuck

(via soyonscruels)

arrestedwesteros:

Michael: “Mom, you’ve already got two strikes on your record. You strike one more person and it’s technically a spree.”

My Mother, The Car - 1x08

submission from kaffypants

Flammkuchen

In Germany, we used to have brunch every Sunday in a little cafe that sold excellent Flammkuchen. Flammkuchen are a bit like pizza, but with creme fraiche instead of tomatoes; the traditional topping is onion and bacon. We’ve been mourning them since leaving Germany, and I can’t believe we’ve never thought about actually making them before, because it turns out they’re incredibly easy.

-

Mix 200g strong flour, 1/2 tsp yeast, 1 tbsp olive oil, pinches of salt and sugar, and 125ml water. Knead into a dough and leave to rise for an hour. Meanwhile, saute two onions and some bacon. Divide the dough in two and roll out into thin rectangles. Spread a dollop of creme fraiche on each and sprinkle the onions and bacon on top. Bake at your oven’s highest temperature for 10-15 minutes.

tobreakandblossom:

I am so happy.

Times are bad. Children no longer obey their parents and everyone is writing a book.
Cicero, circa 43 BC (via amandaonwriting)

(via mercuryse7en)

Rosemary and onion focaccia

Every recipe for focaccia starts off by telling you how difficult the dough is to manage. They are not lying. But also, focaccia is delicious. I used Paul Hollywood’s recipe:

Mix 250g strong flour, 7g yeast, 1 tsp salt, and 1 tbsp olive oil. Slowly add 200ml cold water. Knead, swear, get dough stuck to everything. Prove the dough for a couple of hours. At some point, wrestle as much of it into a tin as you can. You’re supposed to push dimples into it with your fingers, but I just got more dough stuck to my fingers that way. Sprinkle the top with chopped rosemary and caramelised onions and shove it into the oven before it can stick to anything else. Bake at 220C for 45 minutes. When it comes out, douse it with your flatmate’s best extra virgin olive oil and reconsider your vow to just make a sensible bread next time, like a normal person.