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eskimofinn
I joined Tumblr to blog about my hobbies. On this particular Tumblr blog I will post other random interests and thoughts. I also have my own websites.  They are all works in progress.

eskimofinn

Montage Film Reviews

Maverick Preacher

Seditious Verve 

browndresswithwhitedots: Ludmila Yilmaz

browndresswithwhitedots:

Ludmila Yilmaz

yummyvegan: Kale Pesto 8 ounces fresh kale (about 1/2 a bunch)1/3 cup pinenuts, toasted1/3 cup walnuts, toasted3/4 teaspoon saltfreshly ground black pepper1/3 cup extra virgin olive oilVegan ravioli plainRemove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Add pine nuts, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with olives if you like. (via showmevegan.blogspot.com)

yummyvegan:

Kale Pesto

8 ounces fresh kale (about 1/2 a bunch)
1/3 cup pinenuts, toasted
1/3 cup walnuts, toasted
3/4 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
Vegan ravioli plain

Remove thick stems from kale and coarsely chop. Rinse it well and spin a couple of times in a salad spinner to dry. Add pine nuts, salt, pepper, and about 1/3 of the kale. Pulse several times, then add kale in two more batches, pulsing each batch. Slowly add olive oil while processing. Check for salt and pepper.

Prepare ravioli according to package. Reserve a little pasta cooking water. Drain the ravioli and combine with the amount of pesto to your liking. Thin the pesto with a little pasta water as you mix with ravioli. Garnish with olives if you like.

(via showmevegan.blogspot.com)

(via veganfeast)

Cookies and Cream Popsicles Yield:  8 to 10 pops 14 chocolate wafer cookies, about 4 oz (125g) total weight 1/4 cup (2 oz/60g) superfine sugar 1/4 cup water (2 fl oz/60mL) 1/2 cup (4 fl oz/125mL) sour cream 1/4 cup (2 fl oz/60mL) whole milk 1 cup (8 fl oz/250mL) heavy cream 1 tsp vanilla extract Working in a small bowl, crumble the cookies to make pieces about the size of peas. In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves.  Stir in the sour cream, milk, cream, and vanilla.  Add the crumbled chocolate cookies and stir to mix. If using conventional pop molds, divide the mixture across the molds.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours. If using an instant ice pop maker (Zoku), follow the manufacturer’s directions.

Cookies and Cream Popsicles

Yield:  8 to 10 pops

14 chocolate wafer cookies, about 4 oz (125g) total weight

1/4 cup (2 oz/60g) superfine sugar

1/4 cup water (2 fl oz/60mL)

1/2 cup (4 fl oz/125mL) sour cream

1/4 cup (2 fl oz/60mL) whole milk

1 cup (8 fl oz/250mL) heavy cream

1 tsp vanilla extract

Working in a small bowl, crumble the cookies to make pieces about the size of peas.

In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves.  Stir in the sour cream, milk, cream, and vanilla.  Add the crumbled chocolate cookies and stir to mix.

If using conventional pop molds, divide the mixture across the molds.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

If using an instant ice pop maker (Zoku), follow the manufacturer’s directions.

(via blackmnml)

(Source: dr0gon, via blackmnml)

(via blackmnml)

(Source: showstudio, via blackmnml)

(via professionalcreepshow)

  • Artist: Monroe, Marilyn
  • Track: I Wanna be Loved by You (Some Like it Hot: Original Motion Picture Soundtrack)
  • Album: Some Like it Hot: Original Motion Picture Soundtrack

oldhollywood:

Marilyn Monroe - I Wanna Be Loved By You (Some Like it Hot: Original Motion Picture Soundtrack)

foodopia: coconut rice salad with cherry tomatoes and corn: recipe here COCONUT RICE SALAD WITH CHERRY TOMATOES AND CORN 1 cup sweet brown rice (or any short grain brown rice) 13 ounces (1 can) light coconut milk 2 inches fresh lemongrass, sliced in half (optional, but worth it!) 1 inch knob fresh ginger (also optional) – 1 ear corn 1/2 cup sliced shallots 2 cups arugula, rinsed 1 cup sliced cherry tomatoes 1/2 cup coarsely chopped fresh cilantro juice of 1 lime 1 tablespoon olive oil 1 tablespoon brown rice vinegar (or use a similar, mild vinegar) 1 clove garlic, minced 1/4 teaspoon sea salt freshly cracked black pepper to taste First, prepare the rice. I love to use a rice cooker, but if you don’t have one, combine the coconut milk, 3 ounces water, lemongrass, ginger and the rice. Bring to a boil, then reduce to a low simmer until the liquid has been absorbed. Refrigerate for one hour to cool. Remove the ginger and lemongrass. While the rice is cooling, prepare the corn. Bring a small pot of salted water to a boil. Break the ear of corn in half. Boil for about five minutes, until the rice is tender but plump. Stand one half of the corn on a cutting board, and using a sharp knife, cut along the length of the cob. Repeat with second half of corn. Set aside. Next, saute the shallots. Warm a small skillet over a medium low flame. Add a little oil. Saute the shallots until soft, about five minutes. Make the dressing. Whisk together the lime juice, olive oil, vinegar, garlic and sea salt until emulsified. In a large mixing bowl, ctoss the cooked rice, cherry tomatoes, arugula, corn, shallots and the dressing. Add salt and freshly ground black pepper to taste. This salad is ideal served at room temperature, not chilled. Enjoy!

foodopia:

coconut rice salad with cherry tomatoes and corn: recipe here

COCONUT RICE SALAD WITH CHERRY TOMATOES AND CORN

1 cup sweet brown rice (or any short grain brown rice)
13 ounces (1 can) light coconut milk
2 inches fresh lemongrass, sliced in half (optional, but worth it!)
1 inch knob fresh ginger (also optional)
–
1 ear corn
1/2 cup sliced shallots
2 cups arugula, rinsed
1 cup sliced cherry tomatoes
1/2 cup coarsely chopped fresh cilantro
juice of 1 lime
1 tablespoon olive oil
1 tablespoon brown rice vinegar (or use a similar, mild vinegar)
1 clove garlic, minced
1/4 teaspoon sea salt
freshly cracked black pepper to taste

First, prepare the rice. I love to use a rice cooker, but if you don’t have one, combine the coconut milk, 3 ounces water, lemongrass, ginger and the rice. Bring to a boil, then reduce to a low simmer until the liquid has been absorbed. Refrigerate for one hour to cool. Remove the ginger and lemongrass.

While the rice is cooling, prepare the corn. Bring a small pot of salted water to a boil. Break the ear of corn in half. Boil for about five minutes, until the rice is tender but plump. Stand one half of the corn on a cutting board, and using a sharp knife, cut along the length of the cob. Repeat with second half of corn. Set aside.

Next, saute the shallots. Warm a small skillet over a medium low flame. Add a little oil. Saute the shallots until soft, about five minutes.

Make the dressing. Whisk together the lime juice, olive oil, vinegar, garlic and sea salt until emulsified.

In a large mixing bowl, ctoss the cooked rice, cherry tomatoes, arugula, corn, shallots and the dressing. Add salt and freshly ground black pepper to taste.

This salad is ideal served at room temperature, not chilled. Enjoy!

(via veganfeast)

Angela Hartnett’s gazpacho soup recipe: You can get some interesting heritage tomatoes these days, or seek out delicious specimens from the Isle of Wight. Always buy the ripest, as they will be tastier. Season this soup well, because anything served cold needs some extra punch. (Serves two)1 red pepper, deseeded and finely chopped1 small red onion, peeled and finely chopped1 large garlic clove, peeled and finely chopped1 tbsp basil leaves, chopped1 tbsp tarragon leaves, chopped600g ripe vine tomatoes, roughly chopped300ml tomato juiceDash of Tabasco sauceDash of Worcestershire sauceSea salt and freshly ground black pepperGood quality olive oil, to drizzle2 pieces of sliced sourdough bread, grilled100g soft goat’s cheese Mix the chopped vegetables with the herbs (retaining half the basil for later), tomatoes, tomato juice and spicy sauces. Season well with salt and black pepper – don’t be too cautious, this should be nice and spicy. Leave in the fridge to marinade for at least an hour. Blend until it is fluid – pass through a sieve if you want it really smooth, I prefer to leave it with some texture. Chill, then garnish with basil and olive oil and serve with toasted sourdough bread and goat’s cheese. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Angela Hartnett’s gazpacho soup recipe:

You can get some interesting heritage tomatoes these days, or seek out delicious specimens from the Isle of Wight. Always buy the ripest, as they will be tastier. Season this soup well, because anything served cold needs some extra punch.

(Serves two)
1 red pepper, deseeded and finely chopped
1 small red onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
1 tbsp basil leaves, chopped
1 tbsp tarragon leaves, chopped
600g ripe vine tomatoes, roughly chopped
300ml tomato juice
Dash of Tabasco sauce
Dash of Worcestershire sauce
Sea salt and freshly ground black pepper
Good quality olive oil, to drizzle
2 pieces of sliced sourdough bread, grilled
100g soft goat’s cheese

Mix the chopped vegetables with the herbs (retaining half the basil for later), tomatoes, tomato juice and spicy sauces. Season well with salt and black pepper – don’t be too cautious, this should be nice and spicy. Leave in the fridge to marinade for at least an hour.

Blend until it is fluid – pass through a sieve if you want it really smooth, I prefer to leave it with some texture.

Chill, then garnish with basil and olive oil and serve with toasted sourdough bread and goat’s cheese.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

(via thegiftsoflife)

oldhollywood: Marilyn Monroe in contact sheets for Some Like it Hot (1959, dir. Billy Wilder) (Magnum)

oldhollywood:

Marilyn Monroe in contact sheets for Some Like it Hot (1959, dir. Billy Wilder) (Magnum)

oldhollywood: L to R: Tod Browning, Carroll Borland, and Bela Lugosi on the set of Mark of the Vampire (1935, dir. Tod Browning) (via)

oldhollywood:

L to R: Tod Browning, Carroll Borland, and Bela Lugosi on the set of Mark of the Vampire (1935, dir. Tod Browning) (via)

septagonstudios: Craig Cummings

septagonstudios:

Craig Cummings