Lord, please let them accept the things they can't change. And pray that all of their pain be champagne.
Do u ever wanna punch urself in the face for procrastinating and ruining ur life
I love how she almost drops it until she smells it and that flashbulb memory hits.
“Real isn’t how you are made,” said the Skin Horse. “It’s a thing that happens to you. When a child loves you for a long, long time, not just to play with, but REALLY loves you, then you become Real … Generally, by the time you are Real, most of your hair has been loved off, and your eyes drop out and you get loose in the joints and very shabby. But these things don’t matter at all, because once you are Real you can’t be ugly, except to people who don’t understand.”
Antique rosy fabric samples from Merci Paris
—Elizabeth Gilbert (via purplebuddhaproject)
And the next day and the next day
The temperature has started to drop, which means it’s once again time to turn up the heat in your kitchen! For this recipe, we were inspired by the corn in the September salad for DC and Philly, which we’re sourcing locally from Arnold Farms in Maryland.
We made these corn fritters a bit healthier than traditional ones by using whole wheat flour, and a bit hotter than your average fritter by adding some spice from pickled jalapeños!
- 1/4 cup corn flour
- 1/4 cup whole wheat flour
- 2 eggs
- 1.25 cups fresh corn
- 1/4 cup scallions, chopped
- 1/4 cup of jalapeños (we used the pickled thai basil ones from local DC producer Gordy’s Pickle Jar)
- 1 tbsp olive or grapeseed oil
- salt + pepper to taste
- Place fresh corn, green onions + jalapeños in bowl and combine
- Add egg, then flour and stir
- Heat oil in pan over medium heat
- Scoop 1/4 cup of mixture into hot pan and flatten
- Sauté for 4 minutes on each side, or until golden brown
- Remove from heat and place on paper towels to cool
- Season with salt + pepper and serve plain, or topped with freshly sliced avocado
Yields: 6-8. Approximate calories per servings: 110.
—Rodolfo Costa (via purplebuddhaproject)