holyromanhomo:

compares:

cutebabe:

punkmoss:

i feel like mary lambert just saved my entire day by putting out this music video

im violently crying like literally every time i hear this i cant not sob

Wowwwww I love this so much

Do yourself a kindness and listen to this. Just do it…

(via moxious)

fromhead2toes:

Feet tops are my favorites! 16

(via verymuchinthemoodforlove)

stanford-photography:

Fading Fritillaria

(via thisivyhouse)

tvtina111:

revykun:

oh god yes

MMHH!!!

(Source: gpbal, via gludubulbe)

hannibalsmusic:

infinitysisters:

J.S. Bach - Partita No.2 D-Moll, BWV (Hilary Hahn)

*

In Hannibal 2.07 “Yakimono” - In the interrogation room

hannibalsmusic:

Gilles Binchois, Je ne vis oncques la pareille

The Orlando Consort

lyrics

*

This album would certainly please Hannibal, not just because of the music, but also because a medieval recipe is paired with each song. Here’s the one that goes with “Je ne vis oncques la pareille” :

This song is known to have been sung at the ‘Feast of the Pheasant’ in 1453 and one must imagine that pheasant would have featured on the menu. This recipe is based on one to be found in ‘Le recueil de Riom’, a collection compiled at least in part by M. Chavillat in 1466. A bottle of good Burgundian red wine would form the perfect accompaniment to this dish.

Pheasant cooked in Red Wine with Spices and Parsley

(Serves 4)

2 Prepared Pheasants

8 Onions

1 Head of celery

8 Large carrots

1 head of garlic

250g (10oz) Parsley

Clove

Cinnamon stick

1 Bottle red wine

1 Lt. (2 pints) Chicken stock

1 Bay leaf

Rosemary

Thyme

Juniper berries

Peel and prepare all vegetables, leaving them whole. Pan fry all the vegetables until golden brown

Seal the pheasants and place in a large saucepan or braising dish. Add the vegetables, the red wine, all the herbs and spices, and the parsley stalks

Pour the chicken stock over so the pheasants are completely covered in liquid. (A glass of port could be added for extra flavour)

Cover with a lid and place in a warm oven, braise for an hour and a half or until the pheasant is completely cooked

Remove from the oven, cut the pheasant into portions, chop the vegetables in half, and reduce the red wine cooking liquor by half.

To serve, place the vegetables in the bottom of a dish, arrange the pheasant on top

Pass the cooking liquor and pour a little over the pheasant. Sprinkle with freshly chopped parsley and serve immediately.

Jean-Christophe Novelli

hannibalsmusic:

Rachmaninoff, Etude-tableau op. 39 No. 2 (“The Sea and the Seagulls”)

Alain Kremski, piano

painting: Isle of the Dead by Arnold Böcklin

hideback:

Metropolis, 1927

A Flim by Fritz Lang

triplej:

Chet Faker’s debut album Built On Glass is this week’s feature album

According to Home and Hosed’s Dom Alessio -  ’A lot of kids are gonna lose their virginity to this Chet Faker album’

(Source: jirat, via guydawg)

(Source: solenascente, via alessa3008)

(via gludubulbe)

malephoto:

ph. David Vance

(Source: cometoisland.blogspot.co.uk, via gludubulbe)

Fixed. theme by Andrew McCarthy