April 2012
19 posts
3 tags
Apr 27th
1 note
6 tags
Apr 27th
7 tags
Apr 22nd
6 tags
Apr 22nd
38 notes
Sissel Tolaas  →
Smell Collecting
Apr 22nd
6 tags
Apr 22nd
438 notes
5 tags
Apr 20th
2 notes
5 tags
Apr 20th
133 notes
6 tags
Apr 20th
747 notes
5 tags
Apr 18th
4 tags
Try some loquats →
Apr 18th
9 tags
“Slice a fresh tomato still warm from the sun, pair it with a thick hunk of...”
– Notes from the Field: Spring in the Gulf Coast
Apr 18th
1 note
4 tags
Apr 16th
8 tags
Apr 16th
2 notes
4 tags
The Smart Set: Sick and Tired →
Jessa Crispin on Home and Homesickness
Apr 10th
5 tags
Apr 8th
415 notes
5 tags
Apr 8th
8 tags
The Serious Eats Guide to Bourbon →
Kentucky is central to bourbon distillation for three main reasons. The first is corn, which is abundant in Kentucky and its surrounding states. The second is the limestone on which Kentucky is built; water that arises through limestone is iron free. Iron is bad for whiskey; it discolors the product (like a nail left in water) and introduces off flavors. Finally, the climate: Kentucky’s hot...
Apr 5th
1 note
2 tags
Speaking in Tongues by Zadie Smith →
Apr 4th