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Pieces: After being a consultant for 6 years, I'm calling it quits. ziahassan:
The 20’s are a funny time, aren’t they?
The first couple decades of my life were fairly well structured, and I imagine that’s true for many of my friends. Kindergarten at five. Go to college at eighteen. Maybe grad school, maybe not. The real world at last.
Ah, the real world. It’s a term that…
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lolinblr: This is one of my favorite things anyone's written (It’s Dave Eggers, in 2000, responding to questions from students at the Harvard Advocate. I come back and re-read this every couple of years.)
You actually asked me the question: “Are you taking any steps to keep shit real?” I want you always to look back on this time as being a time when…
Dave Eggers … Are you keeping the shit “real”? … and telling it like it is.
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“I will honour Christmas in my heart, and try to keep it all the year. I will live in the Past, the Present, and the Future. The Spirits of all Three shall strive within me. I will not shut out the lessons that they teach!” — Charles Dickens, A Christmas Carol (via angelalovestoread)Nurture. Cherish. Celebrate. Share. God bless us everyone.
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Here’s the cover of this week’s Newsweek, the last print issue before we go all-digital in 2013. Yup, it’s a hashtag. Use it!
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“He learned many things from her wise red lips. Her smooth gentle hand taught him many things. He, who was still a boy as regards to love and was inclined to plunge to the depths of it blindly and insatiably, was taught by her that one cannot have pleasure without giving it, and that every gesture, every caress, every touch, every glance, every single part of the body has its secret which can give pleasure to one who can understand.” — Siddartha, Herman Hesse (via 2000anhour) -
http://www.colourlovers.com/pattern/3158943/I_look_to_you -
Recreating a Classic Soup with Food52
Merrill Stubbs and Amanda Hesser — writers, editors, and testers of all things gastronomic — were dissatisfied with the online recipe world. All available sites, they felt, were rigidly didactic; searching for recipes was a lonely, solitary experience. So after spending five years testing and editing the cornucopia of recipes that became The Essential New York Times Cookbook, these two friends decided to fill the internet void with an online food community called Food52. Now in its third year, Food52 provides recipe instructions for gourmands of all grades; on it, users can create and test their own favorites for all to see. It also provides a creative way to remake some of those old recipes you’ve had lying around the kitchen. We asked Stubbs to recreate one of her favorite classics:
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