tomato goodness.

this could be love.

30ROCK!

park here.

listen, up.

outside my window.

sunday.

Joanna Newsom - Peach Plum Pear

heart her.

Rachael Yamagata - Elephants

one more tribute to all things cupcake.

sometimes. you just need a cupcake.

kids make everything more fun.

can't help it, i love this song.

holy crap, peanut butter [iloveyou]!!

**** i substituted the olive oil with coconut oil and sprinkled the top with shredded coconut. yummy goodness.
Peanut Butter Cookies c/o 101cookbooks.com
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Preheat oven to 350F degrees. Place racks in the top third.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 - 3 dozen cookies.

the view from above.

rain, lights.

she.

i was at this show (1995)..how handy youtube can be.

PJ Harvey - Naked Cousin - Glastonbury Festival 1995

PJ Harvey - Send His Love To Me - Glastonbury Festival 1995

Roasted Tomato Soup!

Roasted Tomato Soup Recipe C/O 101cookbooks.com
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.

i perfected the vegan [butter-less, flour-less, egg-less, and sugar-less] cookie recipe: 1/2 the chocolate & added dried cranberries.

[absolutely] everything has a silver lining.

SIGUR ROS. the best &most amazing live show i have ever[ever] seen. a perfect evening &a perfect reminder of the balance &beauty of life.

PIPER.

& breathe.

don't mess with bonnie.. she's an expert.

fresh.

cabbageface.

sometimes it is nice to close your eyes.

this deserves its own post. thanks BB..

"if it's the last dance...dance backwards."
-cooper edens.