The Searcher & The Watcher

gonerandom:

axelrocks92:

vcanizal2:

…have mercy

He looks like trying to be a model lol. He looks REAL good, though.

hmmmmm….  Looks like Reedus has some competition in the heartthrob department!

ennoia3:

Can this be my job?? You know, just following the Reedus around and being his “personal paparazzi.” I need to look into this… Norman arriving at LAX today.


Melissa McBride at LAX 10/1/2014 X

Melissa McBride at LAX 10/1/2014 X

bigbaldhead:

Yes

ceciliasingleythefakingfoodie:

Click photo to read more.

"Homemade" Mushroom Ricotta Ravioli with cream sauce

You need these in your life ASAP. Really. I originally made 12 for two people. An hour later 30 had been consumed. I know you can buy pre-made ones but can you brag about making them after? No.

My first essay in high school was about whether or not adversity stunts or causes growth. Here is proof that it first stunts, then causes things to flourish. See what I did there — flourish…Flower shaped ravioli like a punny Martha Stewart style bad bitch?

So after two weeks of somewhat over-excitedly planning to get my housewife on and make pasta dough from scratch by using my BRAND NEW PASTA MAKER FROM williams-sonoma (f*** splurging on the iPhone 6, who needs it?!) to make homemade ravioli, my fantasy rather abruptly came to an nasty halt. After I made my dough and my filling, cleaned and organized the whole kitchen in order to make room for my new machine and the beautiful sheets of dough that were soon to be birthed, I tore apart the box like a kid on Christmas morning only to discover that the pasta maker was missing the most important part — the crank used to process the dough. I circled my kitchen counter like an obsessive hound tracking a rabbit for 20 minutes, whimpering included, while searching under and over everything thinking that in my haste I had pushed the crank into hiding. I was wrong. And also like a (spoiled) kid on Christmas I sat staring at my new, (though inadequate) toy with spite and anger, with a serious urge to stomp my feet and beat my fists in unanswerable protest.
*Cue super hero music* Wonton wrappers. By chance while rummaging through the foreign land of the tofu shelves at The Fresh Market, I saw wontons and bought them as backup in the event that I failed at making good pasta dough.
The result was perfectly translucent, light but deliciously texturized “homemade” ravioli that tasted fresher and lighter than any ravioli from a plastic box. Cheaper, independent of (broken) machinery, and WAY faster and easier to make but still leaving room for bragging rights for being “homemade” — I don’t know that I’ll ever make ravioli any other way.

Rant over. Recipe to follow!

Ingredients:
1 pack of wontons
1/2 lb of an assortment of mushroom, finely chopped (I used dried morels, button, shiitake, and portobello mushrooms)
1 shallot, minced
1 cup of Italian parsley, chopped
1/3 cup of olive oil
1 cup of ricotta
1 cup of finely grated parmesan
1-2 garlic cloves, minced.
1 cup of heavy cream or half and half

Heat olive oil on high heat in a pan. Add shallot, stirring until soft and translucent. Add garlic, stirring 1 minute. Add mushrooms and 1/2 cup parsley, stirring often for 10-15 minutes, allowing mushroom to release some water. Remove from heat and let cool for 5 minutes. Put a deep sauce pan (not a frying pan, not a pot but in between) on high heat to boil pasta water. Add ricotta and 3/4 cup of parmesan to mushroom mixture, mixing until well blended.
Lay your wonton squares out, and spoon a small spoonful to middle of one square. Using your fingertips dipped in water, trace or drop water droplets around the filling, this will act as glue for the other wonton square. Blanket filling with second square, and push air out by cupping both palms around the wonton and filling and pressing down lightly. Repeat until you have as many raviolis as desired. If you want to cut edges off of wontons to save some calories do so. To go faster, use a cookie cutter and be obnoxiously cute. Carefully drop ravioli in boiling water for about 2 minutes, ravioli will float to top. Remove with slotted spoon and carefully pat dry if necessary. Either pour cream on as is, or heat in pan, adding parmesan to cream if desired. Garnish with chopped parsley.

abbrre:

September 24- 25th - Chad Coleman & Gale Anne Hurd at Festival do Rio [more]x

ennoia3:

nurkhanofficial:

My buddies Norman Reedus of “The Walking Dead” & Tricky formerly of Massive Attack hanging out at Sheltering Sky at McCarren Hotel & Pool.

i

Two strikingly handsome men lit beautifully. Granted there is no light that the Reedus doesn’t look glorious in.

ennoia3:

nurkhanofficial:

My buddies Norman Reedus of “The Walking Dead” & Tricky formerly of Massive Attack hanging out at Sheltering Sky at McCarren Hotel & Pool.

i

Two strikingly handsome men lit beautifully. Granted there is no light that the Reedus doesn’t look glorious in.

End of season, beginning of a new time. I have big changes coming up for me in the months ahead. Days like these keep me going.

danalanging:

Greek Yogurt Lemon Poppy Seed Cheesecake Bars

danalanging:

Greek Yogurt Lemon Poppy Seed Cheesecake Bars