1. deliliea:

    One day I will have a house like this with tons of plants and a cat and I will be happy

    (via retrospect-ion)

  3. (Source: thesweetbee, via maced0)

  4. alfiusdebux:

    Charlotte Gainsbourg in Andrew Birkin’s The Cement Garden (1993)

    (Source: indypendentfilms, via suicideblonde)

  6. theantidote:

    Tuscan Bean & Tomato Soup

    Serves: 6-8
    Preparation time: 30 minutes
    Cooking time: 25 minutes
    Oven temperature: 180°C

    • 250g ripe cherry tomatoes
    • olive oil
    • 4 cloves garlic
    • 1 large handful fresh basil
    • 1 onion, chopped
    • 3 anchovy fillets, chopped
    • 750ml chicken or vegetable stock
    • 2 tins plum tomatoes
    • 15ml tomato paste
    • 2 small sprigs fresh rosemary
    • 1 tin cannellini beans, drained and rinsed
    • Parmesan cheese, grated

    1 Put the cherry tomatoes into a roasting tin and drizzle with a little olive oil. Add 2 cloves of garlic and a few shredded basil leaves. Toss to coat.

    2 Roast in a preheated oven for about 20 minutes, until slightly charred. Toss during roasting. (Alternatively, fry them for a few minutes in a non-stick pan.)

    3 Meanwhile, prepare the soup. Heat a thin layer of olive oil and sauté the onion for two minutes. Add the remaining garlic and the anchovies and sauté for a further two minutes.

    4 Add the stock, tomatoes, tomato paste, rosemary sprigs and two-thirds of the beans. Simmer together for 20 minutes.

    5 Remove the rosemary and blend the soup until smooth using a stick blender or in a liquidiser.

    6 Return the soup to the saucepan and stir in the remaining beans, basil and a handful of Parmesan cheese. Season to taste with salt and black pepper.

    7 Serve topped with the roasted tomatoes, more Parmesan and a drizzle of olive oil.

    (via envelopingcalm)

  7. New punk

  9. georgianadesign:

    Country house in Malaga, Spain. Via Inspiring Interiors.