(Source: indexlivraria, via cajunmama)

i12bent:

Van the Man, the Belfast Curmudgeon, 69 today!

Van Morrison: Autumn Song - from Hard Nose the Highway, 1973

(via earthboundmisfit)

(via jazzcatter)

(Source: mil0u, via jazzcatter)

vrac-musique:

John Martyn - Some People Are Crazy 

but they still are all making sense

(via jazzcatter)

risarodil:

One of the three posters I did for HarperTeen. Check out their blog!

risarodil:

One of the three posters I did for HarperTeen. Check out their blog!

(via bloodybrilliantbooks)

(Source: gemini-1970)

forestfeast:

We have so much zucchini coming out of our garden right now that I have started baking zucchini bread to freeze for when our baby comes (today is my due date!). I found this amazing recipe for vegan zucchini bread from Joy the Baker, and it’s so moist you’d never know it was dairy free. Joy’s version is “almost vegan”- she makes hers with buttermilk, but I have substituted Almond Breeze Almond Milk and it works beautifully!

This isn’t a super sweet bread, so to make it feel more like a dessert I made a simple almond glaze of almond milk, vanilla and powdered sugar (you could add almond extract to make it taste more nutty).
Happy Baking!
*     *     *

VEGAN ZUCCHINI ALMOND BREAD

adapted from Joy the Baker’s Almost Vegan Zucchini Bread

makes one 8×4 or 9×5-inch loaf

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 cup  Almond Breeze Almond Milk

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup granulated sugar

3/4 cup brown sugar

2 cups shredded zucchini 

3/4 cup thinly sliced almonds plus a bit more for the top of each loaf

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together Almond Milk, vegetable oil, vanilla extract, and sugars.  Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Bread will last, well wrapped at room temperature, for up to 5 days.

Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir in a bowl: 1/2 c powdered sugar, 1 tablespoon Almond Breeze Almond Milk, and 1/4 teaspoon vanilla or almond extract.

This post was done in partnership with Almond Breeze but opinions are completely my own. For this recipe I used the unsweetened original flavor Almond Breeze Almond Milk.

lifeonsundays:

Stay.
"

There are a hundred things she has tried to chase away the things she won’t remember and that she can’t even let herself think about because that’s when the birds scream and the worms crawl and somewhere in her mind it’s always raining a slow and endless drizzle.

You will hear that she has left the country, that there was a gift she wanted you to have, but it is lost before it reaches you. Late one night the telephone will sign, and a voice that might be hers will say something that you cannot interpret before the connection crackles and is broken.

Several years later, from a taxi, you will see someone in a doorway who looks like her, but she will be gone by the time you persuade the driver to stop. You will never see her again.

Whenever it rains you will think of her.

"

— Neil Gaimen (via upflyingwords)