youngandhungryblog:

Sneakpeek of our @kinfolkmag shoot today. One clue: indigo! @asukahisa @jessicacomingore @adeez8
reblog   source:anaisdax  beeslikehoney   notes:36   posted:1 year ago  
reblog   source:neoretro  1924us   notes:2692   posted:1 year ago  
reblog   source:jacksdavies  lostinamerica   notes:1112   posted:1 year ago  
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prepfection:

Emerson Fry
reblog   source:rstyle.me  coldwindandiron   notes:973   posted:1 year ago  
reblog   source:see-what-eye-see  handcraftedinvirginia   notes:1392   posted:1 year ago  
figwine:


Grape Jam
Yield: 20 ounces jamDifficulty: EasyTime: 1 hour
TOOLS
Heavy bottomed potWooden spoon20 ounce jar
INGREDIENTS
1 pound grapes 8 ounces sugar 1 tablespoon lemon juice
INSTRUCTIONS
1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
4. Pour into a jar and let cool completely in the fridge.
Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it’s ready to go. If it’s still thin, leave it to boil a little longer.
Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
Choose any fruit you’d like. Be careful though as the boiling times and the sugar will change.
This recipe can act as the base for many different jams, jellies or preserves.  
reblog   source:chasingdelicious.com  beeslikehoney   notes:3944   posted:1 year ago  
nicoonmars:

Silencio by Frostys on Flickr.
reblog   source:nicoonmars  natashakills   notes:760   posted:1 year ago  
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info

This is for me.