deadend:

This is what children’s shows should always be.

This is the way to be. The polar opposite of “the nice guy”

(Source: dulcim)

(Source: drowndeepinblah)

taylorswift invited over 400 fans to visit her at her homes in the US and UK to listen to her new album before it was released. She called it the ‘1989 Secret Sessions’.

(Source: swiftnetwork)

aammyyss:

Lovely writing stuff.

(Source: theunseeliequeen)

culinaryconfessional:

Spanish “Cuban” Sandwiches

Note: the previous post with the Spanish Spice Rubbed Pork Butt is a perfect match for this sandwich, but any pulled or sliced pork will work in a pinch.

Ingredients
1/2 cup mayonnaise
4 Cuban rolls or 1 loaf Cuban bread, halved
8 ounces Manchego cheese, thinly sliced
8 ounces Serrano ham, thinly sliced
4 cups pulled Spanish Spice Rubbed Pork Butt
2 cups baby arugula
1/4 cup Dijon mustard
1/2 cup Piquillo Pepper Butter, recipe follows
Special equipment: Plancha (flat top grill), bricks wrapped in foil
Directions

Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.



Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter (see below).


Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.


Piquillo Pepper Butter:
2 sticks unsalted butter, slightly softened
4 piquillo peppers, patted dry and chopped
4 cloves garlic, chopped
2 teaspoons chopped fresh thyme
1 teaspoon Spanish paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.

culinaryconfessional:

Spanish “Cuban” Sandwiches

Note: the previous post with the Spanish Spice Rubbed Pork Butt is a perfect match for this sandwich, but any pulled or sliced pork will work in a pinch.

Ingredients

  • 1/2 cup mayonnaise
  • 4 Cuban rolls or 1 loaf Cuban bread, halved
  • 8 ounces Manchego cheese, thinly sliced
  • 8 ounces Serrano ham, thinly sliced
  • 4 cups pulled Spanish Spice Rubbed Pork Butt
  • 2 cups baby arugula
  • 1/4 cup Dijon mustard
  • 1/2 cup Piquillo Pepper Butter, recipe follows
  • Special equipment: Plancha (flat top grill), bricks wrapped in foil

Directions

Prepare a grill for direct and indirect grilling over medium heat. Heat the plancha, or a cast-iron griddle, over the direct heat.

Spread the mayonnaise on the bottom of the rolls. Top with half the Manchego and ham. Then, top with the Spanish Spice Rubbed Pork Butt and arugula. Top with the remaining half the Manchego and ham. Spread the mustard on the top half of the rolls. Place the tops on the sandwich and brush with the Piquillo Pepper Butter (see below).

Place the sandwiches butter-side down on the griddle. Place the bricks on top of the sandwiches and cook until the bread is crisp and golden brown, about 5 minutes. Watch carefully: if the bread browns too quickly, move the plancha to indirect heat and cover the grill to melt the Manchego. Flip the sandwiches over and place the bricks back on top. Continue cooking until the bottom of the sandwiches are crisp and the Manchego is melted, about 3 minutes.

Piquillo Pepper Butter:

  • 2 sticks unsalted butter, slightly softened
  • 4 piquillo peppers, patted dry and chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Spanish paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using.


AB behind the scenes of Cutthroat Kitchen

AB behind the scenes of Cutthroat Kitchen

We’re coming to a tipping point. I know you know that. There’s gonna be a huge conversation. Is government an instrument of good or is it every man for himself. Is there something bigger we want to reach for or is self-interest our basic resting pulse? You and I have a chance to be among the few people who can frame that debate.

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