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@loririegler

"There are two types of people in this world, those who love Neil Diamond, and those who don't" - Bob Wiley

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21 November 12
5 November 12
29 October 12

photojojo:

A few lovely portraits of President Obama by White House photographer, Pete Souza.

via It’s Nice That

Reblogged: photojojo

19 October 12

odditiesoflife:

Curious History:  The Origins and History of All Hallow’s Eve (Halloween)

Halloween’s origins date back more than 2,000 years. On what we consider November 1, Europe’s Celtic peoples celebrated their New Year’s Day, called Samhain (SAH-win). According to Irish mythology, Samhain was a time when the ‘door’ to the Otherworld opened enough for fairies and the dead to communicate with us; Samhain was essentially a festival for the dead.

On Samhain eve—what we know as Halloween—spirits were thought to walk the Earth as they traveled to the afterlife. Fairies, demons, and other creatures were also said to be abroad. It is still the custom in some areas to set a place at the Samhain feast for the souls of dead kinfolk and to tell tales of one’s forebears. However, the souls of thankful kin could return to bestow blessings just as easily as that of a murdered person could return to wreak revenge. Fairies were also thought to steal humans on Samhain and fairy mounds were to be avoided.

People stayed near to home or, if forced to walk in the darkness, turned their clothing inside-out or carried iron or salt to keep the fairies at bay. The Gaelic custom of wearing costumes and masks was a bid to befuddle the harmful spirits or ward them off. In Scotland, young men would dress in white with masked, veiled or blackened faces. They were known as ‘guisers’ and the practice was common in the 16th century in the Scottish countryside. Candle lanterns, carved from turnips, were part of the traditional festival. Large turnips were hollowed out, carved with faces and set on windowsills to ward off evil spirits.

Samhain was later transformed as Christian leaders co-opted pagan holidays. In the seventh century Pope Boniface IV decreed November 1 All Saints’ Day, or All Hallows’ Day. The night before Samhain continued to be observed with bonfires, costumes, and parades, though under a new name: All Hallows’ Eve—later “Halloween.”

Children going door to door ‘guising’ or ‘galoshin’ in costumes and masks, carrying turnip lanterns, offering entertainment of in return for food or coins, was traditional in the 19th century and continued well into the 20th century. At the time of mass transatlantic Irish and Scottish immigration, the custom of Halloween in North America began.

Reblogged: odditiesoflife

Posted: 8:14 PM

medicalschool:

Anatomical Flipbook, L.W. Yaggy & James J. West, 1885

Reblogged: voodooodolly

Posted: 8:07 PM

Reblogged: freshome

Posted: 8:03 PM
onlyoldphotography:

Ernst Haas: New Mexico, 1952

onlyoldphotography:

Ernst Haas: New Mexico, 1952

Reblogged: onlyoldphotography

Posted: 7:58 PM
delishytown:

Ghormeh Sabzi with Saffron Rice
We used to get this at a Persian Restaurant in Chicago. It’s crave-ably delicious. This green (and healthy) spinach and kidney bean stew calls for almost a cup each of 3 fresh herbs, cilantro, dill and parsley, along with ground fenugreek, gram masala, and fresh lemon zest and lemon juice. It’s so fragrant and aromatic. I love Ghormeh Sabzi!  You can make this with meat too, browning it in the first step, but the kidney beans have plenty of protein for one meal, so I always make the vegetarian version.
This is my favorite vegetarian dish. If you decide to make this greens stew, and you don’t already have ground fenugreek or garam masala in your spice cabinet, you get to go exotic spice shopping! Yum, I love shopping for spices. It’s fun to take the tops off of new spice jars, inhale the beautiful aromas and get inspired to cook.
For the Ghormeh Sabzi: Wash and slice one large leek in half. Rinse the layers to remove any sandy grit.  Chop the leek and saute in a few tblsp olive oil in a large skillet over med/low heat. Add 1 small onion, chopped. Season with salt and pepper.  Let the leeks & onion soften and carmelize about 3 or 4 minutes. Add 3 or 4 minced garlic cloves. Wash, stem and chop 3/4 cup Italian parsley, 3/4 cup fresh cilantro, 3/4 cup fresh dill (or 2 tblsp dried dill), and a large bag of organic baby spinach to the stew panwith about 1 cup of broth, water or stockand a can of rinsed and drained kidney beans. 
Season with the zest and juice of 1 whole lemon. salt and pepper, 1/2 tsp turmeric, 1/2 tsp garam masala, and 2 tsp ground fenugreek.  Cook covered, over low heat.  Simmer for about 45 minutes, stirring occasionally, until the greens are cooked, the liquid is absorbed and all the flavors come together. Serve over saffron  rice. 
For the saffron rice, cook rinsed Basmati rice in vegetable broth or chicken stock, with salt and pepper. Add saffron strands at the very end when there’s still a little broth at the bottom of the pot. Cover and let steam. Fluff with a fork. Your rice will take on beautiful orange and golden yellow hues, and will become infused with a light lemony saffron taste. I usually always make my rice this way, it’s the best. 
Yum!


@ariapedraza

delishytown:

Ghormeh Sabzi with Saffron Rice

We used to get this at a Persian Restaurant in Chicago. It’s crave-ably delicious. This green (and healthy) spinach and kidney bean stew calls for almost a cup each of 3 fresh herbs, cilantro, dill and parsley, along with ground fenugreek, gram masala, and fresh lemon zest and lemon juice. It’s so fragrant and aromatic. I love Ghormeh Sabzi!  You can make this with meat too, browning it in the first step, but the kidney beans have plenty of protein for one meal, so I always make the vegetarian version.

This is my favorite vegetarian dish. If you decide to make this greens stew, and you don’t already have ground fenugreek or garam masala in your spice cabinet, you get to go exotic spice shopping! Yum, I love shopping for spices. It’s fun to take the tops off of new spice jars, inhale the beautiful aromas and get inspired to cook.

For the Ghormeh Sabzi: Wash and slice one large leek in half. Rinse the layers to remove any sandy grit.  Chop the leek and saute in a few tblsp olive oil in a large skillet over med/low heat. Add 1 small onion, chopped. Season with salt and pepper.  Let the leeks & onion soften and carmelize about 3 or 4 minutes. Add 3 or 4 minced garlic cloves. Wash, stem and chop 3/4 cup Italian parsley, 3/4 cup fresh cilantro, 3/4 cup fresh dill (or 2 tblsp dried dill), and a large bag of organic baby spinach to the stew panwith about 1 cup of broth, water or stockand a can of rinsed and drained kidney beans

Season with the zest and juice of 1 whole lemon. salt and pepper, 1/2 tsp turmeric, 1/2 tsp garam masala, and 2 tsp ground fenugreek.  Cook covered, over low heat.  Simmer for about 45 minutes, stirring occasionally, until the greens are cooked, the liquid is absorbed and all the flavors come together. Serve over saffron  rice.

For the saffron rice, cook rinsed Basmati rice in vegetable broth or chicken stock, with salt and pepper. Add saffron strands at the very end when there’s still a little broth at the bottom of the pot. Cover and let steam. Fluff with a fork. Your rice will take on beautiful orange and golden yellow hues, and will become infused with a light lemony saffron taste. I usually always make my rice this way, it’s the best. 

Yum!


@ariapedraza

Reblogged: delishytown

Themed by Hunson. Originally by Josh