(Source: justbesplendid)

journaldelamode:

Cora Keegan for Free People August 2012 Lookbook

(Source: mavrin, via poisonedcandyfloss)

journaldelamode:

Cara Delevigne by Solve Sundsbo for LOVE Magazine “Clean” Issue

(Source: oohhhbaby, via thecupcakeprincess)

(via vi-tale)

journaldelamode:

Camille Rowe by Marcus Mam for Tank Summer Issue

(via tiger-cub)

justbesplendid:

Layered Chocolate Mousse Cups by Raspberri Cupcakes

justbesplendid:

Blue cheese pasta by Not enough Cinnamon

Ingredients

For the blue cheese sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/4 cups skim milk, heated
• 3/4 cup blue cheese, crumbled (3.5 oz)
• Freshly ground pepper

For the pasta

• 12 oz linguine (or any pasta you like) - 2 oz per person-
• 1 bouillon cube (optional)

Directions

1. Cook pasta according to package direction, with a bouillon cube (stock). Drain and set aside.
2. Melt the butter in a heavy-bottomed saucepan.
3. Whisk in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes. Don’t let it brown!
4. Add the hot milk, continuing to whisk as the sauce thickens. Bring it to a boil.
5. Add blue cheese and pepper to taste, lower the heat, and cook, whisking for 2 to 3 minutes more. Remove from heat, pour over pasta and mix well to coat. Serve immediately.

Notes

The leftovers will dry out a bit. Add some milk when reheating them.

journaldelamode:

Charlotte Free for No. Magazine #15 by Moni Haworth

journaldelamode:

Adeline Jouan for SnC September 2012 by Nikolay Biryukov

(Source: knee-on, via vi-tale)

(Source: avantfuck, via tiger-cub)

neurite:

(by abbytrysagain)

(via tiger-cub)