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dolce-vita-lifestyle:

La Dolce Vita - Over 100,000 Images of Wealth, Fashion and Luxury
Aug 27, 2014 / 420 notes

dolce-vita-lifestyle:

La Dolce Vita - Over 100,000 Images of Wealth, Fashion and Luxury

Stupid is What Stupid Does
Aug 27, 2014

Stupid is What Stupid Does

Quick lamb tagine with pan fried aubergine & cumin crunch With tomatoes, saffron, pistachios and chili
For the lamb & aubergine
2 small aubergines
300 g quality lamb neck fillet
1 heaped teaspoon garam masala
olive oil
a few sprigs of fresh coriander
For the couscous
1 mug (300g) couscous
For the cumin crunch
1 heaped tablespoon shelled pistachios
1 heaped tablespoon sesame seeds
1 tablespoon cumin seeds
For the veg
1 good pinch of saffron
650 g ripe mixed-colour tomatoes
1 preserved lemon
4 spring onions
½ –1 fresh red chilli
To serve

4 tablespoons fat-free natural yoghurt
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat

START COOKING
Cook the aubergines whole in the microwave (800W) for 7 minutes • Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover • Cut the lamb into 8 pieces and flatten with your fist, then toss with salt, pepper and the garam masala • Put into the large frying pan with 1 tablespoon of oil, turning when golden • Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar • Return the empty pan to a low heat

Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side • Put the saffron into a mug half-filled with boiling water • Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water • Turn the heat up to high, bring to the boil, then season to taste


Fluff up the couscous, then spoon over a large serving board or platter • Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices • Lay over the lamb, then scatter with the cumin crunch and the coriander leaves • Serve with the yoghurt
Aug 23, 2014 / 1 note

Quick lamb tagine with pan fried aubergine & cumin crunch With tomatoes, saffron, pistachios and chili

For the lamb & aubergine

2 small aubergines

300 g quality lamb neck fillet

1 heaped teaspoon garam masala

olive oil

a few sprigs of fresh coriander

For the couscous

1 mug (300g) couscous

For the cumin crunch

1 heaped tablespoon shelled pistachios

1 heaped tablespoon sesame seeds

1 tablespoon cumin seeds

For the veg

1 good pinch of saffron

650 g ripe mixed-colour tomatoes

1 preserved lemon

4 spring onions

½ –1 fresh red chilli

To serve

4 tablespoons fat-free natural yoghurt

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat

START COOKING

Cook the aubergines whole in the microwave (800W) for 7 minutes • Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover • Cut the lamb into 8 pieces and flatten with your fist, then toss with salt, pepper and the garam masala • Put into the large frying pan with 1 tablespoon of oil, turning when golden • Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar • Return the empty pan to a low heat

Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side • Put the saffron into a mug half-filled with boiling water • Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water • Turn the heat up to high, bring to the boil, then season to taste

Fluff up the couscous, then spoon over a large serving board or platter • Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices • Lay over the lamb, then scatter with the cumin crunch and the coriander leaves • Serve with the yoghurt

Aug 23, 2014 / 1 note
paucisverbis:

Italian Craftsman Shoemakers by Juan Carlos Jones / Milan, Italy
Aug 23, 2014 / 55 notes

paucisverbis:

Italian Craftsman Shoemakers by Juan Carlos Jones / Milan, Italy

(via forno)

forno:

Orazio Luciano Pitti June 2014.
Aug 23, 2014 / 9 notes

forno:

Orazio Luciano Pitti June 2014.

Aug 22, 2014 / 46 notes

laragosta:

Gianni Agnelli in a grey flanel suit made out of Vitalis Barberis Canonico fabric, which is made to this day.

Aug 22, 2014

Leno’s 20 Rules of Show Business

Leno 20 rules of show business, in no particular order,

Try Not to Get a Regular Job

Because, “When you get a regular job, you start acting like regular people. And if you graduate from [Emerson], you are not a regular person.

Always Keep People in Your Life Who Don’t Quite Understand What You Do 

Those people will help remind you, “You’re never as important as you think you are.”

Keep the Friends You Made in College

After all, “One of them could be the key to your success, or you could be the key to theirs.”

Do Not Judge Your Own Success by the Success of Others

Everyone’s road map charts a different path.

Never Turn Down a Job Because of Money

Rather, turn down the job only because you don’t like it. Money will come.

If You Can’t Get in the Front Door, Go in the Back Door

Leno wasn’t good enough for The Tonight Show at first, so he accepted every second-rate talk show, no matter how terrible, until he was.

You Can Only Live in the Time You Live In

So, deal with it and stop complaining.

Don’t Have a Relationship with a Partner Who Doesn’t Get It

"You need a soulmate, not a cellmate."

Never Go on Stage Mad

Because, “Anger robs creativity.”

Never Create Anything Bigger Than Your Act

Leno used Meryl Streep as an example, a woman who’s recognized for her brilliance, not her wealth. “Try to get press for things that have to do with your abilities,” he said.

When You Get Too Comfortable, Move On

"You should always try to find the toughest audience you can."

Anybody Can Have a Life. Careers are Hard to Come By.

The journey begins now, so start working hard for it.

The full production ready version of the stunning BMW i8 hybrid electric supercar, in a gloss black/grey color scheme. Some people love the blue highlights on the i8 indicating it’s a green/energy efficient vehicle, but there are others who don’t like it at all. What are your thoughts? Share your ideas on the BMW i8 Forum
Aug 22, 2014

The full production ready version of the stunning BMW i8 hybrid electric supercar, in a gloss black/grey color scheme. Some people love the blue highlights on the i8 indicating it’s a green/energy efficient vehicle, but there are others who don’t like it at all. What are your thoughts? Share your ideas on the BMW i8 Forum

Havarti & Jalapeño Mini Cheeseburger Pies
By Erin Clarke of The Law Student’s Wife
Servings: 12

Ingredients:

For Filling:
1 pound lean ground beef
1/2 small yellow onion, chopped (about 1/2 cup)
2 jalapeño chiles, seeded and diced
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) Wisconsin havarti cheese, coarsely shredded

For Pie Batter:
3/4 cup all-purpose baking mix, such as Bisquick®
3/4 cup milk
3 large eggs

For Topping:
1/2 cup (2 ounces) Wisconsin havarti cheese, coarsely shredded
2-3 stems green onion, finely chopped (green parts only)

Cooking Directions:

Place rack in center of oven and preheat oven to 375°F. Lightly grease standard 12-cup muffin tin with cooking spray.

For Filling:
Heat medium skillet over medium. Add ground beef, chopped onion, jalapeño, salt and pepper. Cook, breaking up ground beef into small pieces, until beef is no longer pink, about 8 minutes. Drain excess fat. Stir havarti cheese into skillet mixture and set aside.

For Pie Batter:
Measure baking mix into medium bowl. In separate bowl, whisk milk and eggs. Add all at once to dry ingredients; stir with fork until blended. The batter will be slightly lumpy.

For Topping:
In small bowl, mix havarti and green onion until evenly blended.
To assemble pies, scoop 1 tablespoon of batter into each prepared muffin cup. Top each scoop with 1/4 cup burger mixture, then spoon 1 additional tablespoon of batter over burger filling.

Bake 30 minutes, until a toothpick inserted in the center comes out clean and the mini pies are golden brown. Cool 5 minutes in pan. With butter knife, gently loosen pies from pan and transfer to cooling rack. Cool 5 additional minutes.

Top each muffin with pinch of topping, until all is used. Serve warm.
Aug 22, 2014

Havarti & Jalapeño Mini Cheeseburger Pies

By Erin Clarke of The Law Student’s Wife

Servings: 12

Ingredients:

For Filling:

1 pound lean ground beef

1/2 small yellow onion, chopped (about 1/2 cup)

2 jalapeño chiles, seeded and diced

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

1 cup (4 ounces) Wisconsin havarti cheese, coarsely shredded

For Pie Batter:

3/4 cup all-purpose baking mix, such as Bisquick®

3/4 cup milk

3 large eggs

For Topping:

1/2 cup (2 ounces) Wisconsin havarti cheese, coarsely shredded

2-3 stems green onion, finely chopped (green parts only)

Cooking Directions:

Place rack in center of oven and preheat oven to 375°F. Lightly grease standard 12-cup muffin tin with cooking spray.

For Filling:

Heat medium skillet over medium. Add ground beef, chopped onion, jalapeño, salt and pepper. Cook, breaking up ground beef into small pieces, until beef is no longer pink, about 8 minutes. Drain excess fat. Stir havarti cheese into skillet mixture and set aside.

For Pie Batter:

Measure baking mix into medium bowl. In separate bowl, whisk milk and eggs. Add all at once to dry ingredients; stir with fork until blended. The batter will be slightly lumpy.

For Topping:

In small bowl, mix havarti and green onion until evenly blended.

To assemble pies, scoop 1 tablespoon of batter into each prepared muffin cup. Top each scoop with 1/4 cup burger mixture, then spoon 1 additional tablespoon of batter over burger filling.

Bake 30 minutes, until a toothpick inserted in the center comes out clean and the mini pies are golden brown. Cool 5 minutes in pan. With butter knife, gently loosen pies from pan and transfer to cooling rack. Cool 5 additional minutes.

Top each muffin with pinch of topping, until all is used. Serve warm.