Lucid & Clear

I want to be lucid and clear so I can remember every moment of my life. Those drunken nights, stressful days, crazy laughter, serene moments, lazy Sunday mornings, adventures in a foreign country, I want it all. Because isn't life just all about living and feeling?

“Recette pour aller mieux. Répéter souvent ces trois phrases : le bonheur n’existe pas. L’amour est impossible. Rien n’est grave.”

—   Frédéric Beigbeder, L’amour dure trois ans (via significantquotes)

“That’s the problem with heartbreak, to you it’s like an atomic bomb and to the world it’s just really cliché, because in the end we all have the same experience.”

—   Drinking Buddies (via significantquotes)

foxmouth:

Landscapes, 2014 | by Anthony Samaniego

(via littleboifatman)

makemestfu:

EVERYTHING RELATE
mysecretrecipebook:

Individual Pavlova Desserts
I had a chance to try a traditional Pavlova recipe from New Zealand around 2 years ago and haven’t forgotten about it since! The difference of the texture inside and outside of the baked egg whites was amazing- a hard, dry shell with a soft marshmallow-like inside. 
The Pavlova is a meringue based dessert named after a Russian ballet dancer, Anna Pavlova. The dessert is related to honouring the dancer after her tours to Australia and New Zealand. 
This dessert is quite easy to make, although it does take some practice to make it to near perfection- which I haven’t been able to do. Most Pavlovas are very white on the crust- if you want a white crust, make sure you use white sugar (confectioner’s sugar) and not to use any vanilla extract. (My recipe here uses brown sugar and vanilla extract, hence the slightly browned crust).
INGREDIENTS:
4 egg whites
1 cup brown sugar (or confectioner’s sugar for a white crust)
2 tsp cornstarch
1 tsp white vinegar
3 tsp vanilla extract
various fruits: strawberries, blueberries, grapefruit (you can use any fruits you’d like!)
whipping cream
DIRECTIONS:
1. In a large bowl, and using an electric mixer, whip room temperature egg whites until they form soft peaks. 
3. Combine sugar and the corn starch in a bowl.
4. Gradually, add in sugar and whip until the egg whites form stiff peaks. NOTE: Add the sugar in small amounts (divide the cup into 10 times), to make sure you’re dissolving the sugar well.
3. Add in vanilla extract and vinegar and combine thoroughly.
4. Spoon the prepared mixture onto a baking sheet - you can make the meringues as large or as small as you want. Make sure to make a large enough dent on the meringues so your fruits won’t fall off later. Try to make them as flat as you can (I didn’t and the fruits kept falling off). 
5. Bake in the oven at 160’C for an hour. If they start to burn or turn brown very fast then turn the heat down. 
6. Let them cool in the oven before taking them out after they bake (around 15 minutes.)
7. Assemble your variety of fruits and whipping cream on top of the baked meringue before serving!

mysecretrecipebook:

Individual Pavlova Desserts

I had a chance to try a traditional Pavlova recipe from New Zealand around 2 years ago and haven’t forgotten about it since! The difference of the texture inside and outside of the baked egg whites was amazing- a hard, dry shell with a soft marshmallow-like inside. 

The Pavlova is a meringue based dessert named after a Russian ballet dancer, Anna Pavlova. The dessert is related to honouring the dancer after her tours to Australia and New Zealand. 

This dessert is quite easy to make, although it does take some practice to make it to near perfection- which I haven’t been able to do. Most Pavlovas are very white on the crust- if you want a white crust, make sure you use white sugar (confectioner’s sugar) and not to use any vanilla extract. (My recipe here uses brown sugar and vanilla extract, hence the slightly browned crust).

INGREDIENTS:

  • 4 egg whites
  • 1 cup brown sugar (or confectioner’s sugar for a white crust)
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 3 tsp vanilla extract
  • various fruits: strawberries, blueberries, grapefruit (you can use any fruits you’d like!)
  • whipping cream

DIRECTIONS:

1. In a large bowl, and using an electric mixer, whip room temperature egg whites until they form soft peaks. 

3. Combine sugar and the corn starch in a bowl.

4. Gradually, add in sugar and whip until the egg whites form stiff peaks. NOTE: Add the sugar in small amounts (divide the cup into 10 times), to make sure you’re dissolving the sugar well.

3. Add in vanilla extract and vinegar and combine thoroughly.

4. Spoon the prepared mixture onto a baking sheet - you can make the meringues as large or as small as you want. Make sure to make a large enough dent on the meringues so your fruits won’t fall off later. Try to make them as flat as you can (I didn’t and the fruits kept falling off). 

5. Bake in the oven at 160’C for an hour. If they start to burn or turn brown very fast then turn the heat down. 

6. Let them cool in the oven before taking them out after they bake (around 15 minutes.)

7. Assemble your variety of fruits and whipping cream on top of the baked meringue before serving!

calcifor:

Will we meet again sometime?

Chihiro & Haku hand touches (requested by anon)

(via paws-bells)