Black Canary

The littlest things make me laugh. It's not hard to please me. I'm a free-spirit; I'm strong and determined. I love to look at the stars. I love languages; it amazes me how they connect the world together like each thread of a spider's web. Which also should go without saying, I also love meeting new people. :)


http://www.facebook.com/angela.plachkov
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I post beautiful landscapes and beautiful food as that's what keeps me happy. :)


Ask me anything  
Reblogged from foxxies

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Reblogged from noelbadgespugh
noelbadgespugh:

wash progress

noelbadgespugh:

wash progress

Reblogged from kateoplis

kateoplis:

Mr. Golper, like many comrades in the revolutionary salt-flour-water brigade, is engaged in an ancient and ceaseless battle: against the whims of working with fermenting dough whose personality can shift on a daily or even hourly basis; against the high costs of making bread in what he considers the purest manner; against decades of commercialization that have trained the American eye and palate to expect bread that is soft, gummy, pale and tasteless.

'Most people are trying to make bread as quickly as possible… I don’t think it’s healthy.'

Instead, Mr. Golper, 36, wages a loving blitz upon the miche dough, fermenting it for up to an epic 68 hours and hardening the crust with a bake that goes on for almost double the time (at a slightly lower temperature) than you would find in the average shop. The dough itself contains six different types of flour.”

Small independent bakers in New York, California, Oregon, Virginia and North Carolina (and many points in between) are going to great lengths to approach an ideal of bread that is simultaneously cutting-edge and primordial. They’re hunting down heirloom grains, early forms of wheat like emmer and einkorn, and milling their own flour. …

They’re using unusually wet dough and stretching out fermentation times. They’re trying to conjure up the baker’s version of terroir, creating sourdough starter in the classic manner: simply by letting it sit, welcoming the bacteria in the air so the bread presumably tastes like the place where it was made.”

Read on: Against the Grain

Reblogged from kateoplis
Reblogged from kateoplis

kateoplis:

NY’s Detroit, Isle of No Manuninhabited for 50 years and off limits to all but biologists 

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Reblogged from photographyandpictures

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Reblogged from vegan-yums
vegan-yums:

raw chocolate birthday cake + earl grey chocolate mousse / recipe

vegan-yums:

raw chocolate birthday cake + earl grey chocolate mousse / recipe