Loneliness does not come from having no people around you, but from being unable to communicate the things that seem important to you.
—Carl Jung (via 13neighbors)
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—Carl Jung (via 13neighbors)
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BEAUTIFUL POLAROID SHOTS BY MARITZA DE LA VEGA
Maritza de la Vega - “I was born in Cuba, raised on the mean streets of NYC and currently reside in a small hamlet in Rockland County, NY with my family. I have the good fortune of working at a small law firm just two miles from home. I use an SX-70 Alpha, and an SLR 680 SE for integral film and a 440 for pack film.
I like that it is instant, of course, but also that it’s tangible. It’s great to hold an image in my hand and admire it without the aid of a brightly lit screen!”
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How to keep Daniel Radcliffe grounded. (x)
(Source: trickybastard, via quietfernwithaspace)
Storybook gown constructed entirely out of recycled and discarded children’s Golden Books. Designer Ryan Novelline created the bodice from the golden spines of these classic children’s books and sewed together the skirt from their illustrated pages.
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Homemade Nutella
1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk (see Notes)
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)
6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)
9. Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.
(follow me on twitter @gossipchef)
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—David Levithan, Every Day (via metamorposis)
(Source: guore, via quietfernwithaspace)