Feel like makin love

Bar Refaeli in GQ Italy, love the sunlight in these pictures... Have you ever been awakened to someone wanting to take pictures of you in the morning sunlight? It's the sweetest thing in the world... Just have to rise above your insecurities.





Tanya Dziahileva in Mixte 62, Beaute. I'm into hair updos as of late...


Can't wait for fall....



Natalia Vodianova
“Like A Painting” Ph: Paoli Roversi
Vogue Italia September 2006




Iekeliene Stange in Muse August 2009.

Eskuche headphones

They're only $60 bucks

I need this bathing suit...
Obsessed with Photos from Weegee's World

Love these new Kain Label side drape tanks, Kain can do no wrong.

I want to lie in this bed all day long....

Beach life...


Hide and seek?

What to do with preserved lemons....


MOTT THE HOOPLE -- Love my British rock bands...





Baby, when I think about you
I think about love
Darlin, dont live without you
And your love
If I had those golden dreams
Of my yesterdays
I would wrap you in the heaven
till Im dyin on the way

Feel like makin
Feel like makin love
Feel like makin love to you

Baby, if I think about you
I think about love
Darlin if I live without you
I live without love
If I had the sun and moon
I would give you both night and day
Of satisfyn

Feel like makin
Feel like makinlove
Feel like makin love to you

And if I had those golden dreams
Of my yesterdays
I would wrap you in the heaven
til Im dyin on the way

Feel like makin love
Feel like makin love
(repeat many times)
Feel like makin love to you

Tofu stuffed with Preserved Lemons and Green Olives, Couscous, Broiled Zucchini with Balsamic Vinegar

We (finally) made a batch of preserved lemons about a month ago, using the recipe in Claudia Roden's "The New Book of Middle Eastern Food," and used them for this meal.

Much like the technique used for the tofu l'orange, we vacuum-sealed the six tofu cutlets (with a slit cut in the middle for stuffing) with a mixture of the preserved lemon juice (which already has salt added) and pepper and refrigerated them for six hours.

They were pan-fried in canola oil until golden on both sides -- about 5-7 minutes on medium heat.) Then splashed with a tablespoon of tamari at the end of cooking and cooked for an additional 1-2 minutes per side.



Next they were stuffed with a mixture of chopped green olives, preserved lemons, garlic, salt and pepper and roasted in a 350F oven for 15 minutes.



The simple zucchini and balsamic idea came from watching Eric Ripert, subbing nutritional yeast for the parmesan and breaking out the 25-year-old balsamic. The couscous had currants and was molded using a small glass bowl.



via What The Hell Does A Vegan Eat Anyway?

I wonder what the view is like...


Bartlett House, Huntington Lake, Fresno
Architect: Beverly (David Thorne)
1962