April 7, 2014
Charlie & Omaha, shortly before I caught them spooning.

Charlie & Omaha, shortly before I caught them spooning.

April 7, 2014

April 7, 2014
Apartment complex swimming pool.

Apartment complex swimming pool.

April 7, 2014
Jessie Ball Dupont YMCA

Jessie Ball Dupont YMCA

April 7, 2014

Springfield
Jacksonville, Florida

April 6, 2014
"I overcame myself, the sufferer; I carried my own ashes to the mountains; I invented a brighter flame for myself."

— Friedrich Nietzsche (via artbeatofmysoul707)

(Source: rabbitinthemoon, via kittensdoingkittenstuff)

February 20, 2014
Baked Chocolate Cake Donuts // Blood Orange Glaze
terintalarico.com

Baked Chocolate Cake Donuts // Blood Orange Glaze

terintalarico.com

February 16, 2014
"As Spectator I was interested in Photography only for “sentimental” reasons; I wanted to explore it not as a question (a theme) but as a wound: I see, I feel, hence I notice, I observe, and I think."

— Roland Barthes, Camera Lucida (via sea—-legs)

9:37pm  |   URL: http://tmblr.co/Z-xiDx17eJeht
  
Filed under: roland barthes 
February 14, 2014
// Rice Krispy Treats with strawberry marshmallows & freeze dried strawberries
I wasn’t sure if tangy freeze dried strawberries would be too much flavor for picky school-aged children; turned out that they, “love these, Mrs. T!”

Ingredients:
6 cups Rice Krispies cereal
4 tbsp unsalted butter
14 oz strawberry marshmallows
2x 1.2oz bags of freeze dried strawberries (Target’s are the cheapest)

How-To:
In a large stock pot over medium heat, melt butter.  Add strawberry marshmallows until melted and then add freeze dried strawberries.
Stir in Rice Krispies cereal and coat well; press into a square baking dish.
Once set, use cookie cutter to get heart shapes.  I dip my cookie cutter in a bowl of water between treats, as the cereal and marshmallows stick to the cutter.

// Rice Krispy Treats with strawberry marshmallows & freeze dried strawberries

I wasn’t sure if tangy freeze dried strawberries would be too much flavor for picky school-aged children; turned out that they, “love these, Mrs. T!”

Ingredients:

6 cups Rice Krispies cereal

4 tbsp unsalted butter

14 oz strawberry marshmallows

2x 1.2oz bags of freeze dried strawberries (Target’s are the cheapest)

How-To:

In a large stock pot over medium heat, melt butter.  Add strawberry marshmallows until melted and then add freeze dried strawberries.

Stir in Rice Krispies cereal and coat well; press into a square baking dish.

Once set, use cookie cutter to get heart shapes.  I dip my cookie cutter in a bowl of water between treats, as the cereal and marshmallows stick to the cutter.

February 9, 2014
Shakshouka // Onions & Anaheim peppers stewed in tomatoes, garlic, harissa, smoked paprika, ginger & cumin with baked eggs // Served with feta cheese & parsley.
Supplies: Small stock pot, two circular cake pans
Ingredients (serves 6): 
1 tsp olive oil
1/2 red onion, sliced
3 Anaheim peppers, sliced in strips
1 red bell pepper, sliced in strips
2 lg tomatoes, diced
4 cloves garlic
1 tsp smoked paprika, cumin & powdered ginger
6 oz harissa
6 eggs
1/2 bunch parsley
crumbled feta
How-to:
Preheat oven to 350 F
In a small stock pan, heat olive oil, garlic, peppers and onions until soft; then add diced tomatoes and harissa. Add ginger, smoked paprika and cumin  Let the ragout stew on medium-low for 15 minutes.
Distribute ragout between two cake tins, making 3 dents in each pan for the eggs. Crack egg into  the dents, making sure the eggs don’t touch edges (for easier cleanup).
Bake at 350 F for 10-15 minutes until you have desired egg yolk.
Serve with chopped parsley and crumbled feta cheese.

Shakshouka // Onions & Anaheim peppers stewed in tomatoes, garlic, harissa, smoked paprika, ginger & cumin with baked eggs // Served with feta cheese & parsley.

Supplies: Small stock pot, two circular cake pans

Ingredients (serves 6): 

1 tsp olive oil

1/2 red onion, sliced

3 Anaheim peppers, sliced in strips

1 red bell pepper, sliced in strips

2 lg tomatoes, diced

4 cloves garlic

1 tsp smoked paprika, cumin & powdered ginger

6 oz harissa

6 eggs

1/2 bunch parsley

crumbled feta

How-to:

Preheat oven to 350 F

In a small stock pan, heat olive oil, garlic, peppers and onions until soft; then add diced tomatoes and harissa. Add ginger, smoked paprika and cumin  Let the ragout stew on medium-low for 15 minutes.

Distribute ragout between two cake tins, making 3 dents in each pan for the eggs. Crack egg into  the dents, making sure the eggs don’t touch edges (for easier cleanup).

Bake at 350 F for 10-15 minutes until you have desired egg yolk.

Serve with chopped parsley and crumbled feta cheese.