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wehadnoidea: shit
707 ♥
aegean-sea: (via Our youth)
14869 ♥
yes
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i want to do this to the clock
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newsweek: Ben Yagoda helpfully explains the most comma mistakes.  [Illustration by Peter Arkle]
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tmills: 87. Exegesis. 
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beauty!! darkchef: Roast Chickens with Pistachio Salsa, Peppers, and Corn Ingredients Chickens 1/4 cup fresh lemon juice 1/4 cup olive oil 3 garlic cloves, minced, mashed to a paste with the back of a knife 3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh sage 2 2 1/2–3-pound whole chickens 2 tablespoons kosher salt Freshly ground black pepper 1 lemon, halved Peppers and Corn 1/4 cup olive oil 1/2 cup minced red onion 1/4 cup minced capers plus 1–2 teaspoons caper brine Kosher salt 8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers) 4 red Fresno chiles, seeded, thinly sliced 3 cups fresh corn kernels (from about 4 ears) 2 tablespoons minced flat-leaf parsley 2 tablespoons red wine vinegar Pistachio Salsa 1 cup unsalted shelled pistachios, coarsely chopped 1/4 cup thinly sliced fresh chives 2 tablespoons finely grated lemon zest 1 teaspoon kosher salt 1 cup extra-virgin olive oil Preparation Chickens Whisk lemon juice, oil, garlic, 3 Tbsp. thyme, rosemary, and sage in a small bowl; set marinade aside. Season chickens with salt and pepper inside and out. Place each inside a resealable plastic bag; divide marinade between bags. Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours. Preheat oven to 450°. Transfer chickens from bags to a small roasting pan; gently blot excess oil from marinade with paper towels, leaving herbs intact on chicken skin. Stuff each chicken with a lemon half and several thyme sprigs. Tie legs together with kitchen twine, if desired. Roast until well browned, 30–35 minutes. Reduce heat to 350° and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 20–30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving. Peppers and Corn Heat oil in a large skillet over medium heat. Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers and chiles; season with salt and cook, stirring occasionally, until soft, 10–12 minutes. Stir in caper brine, corn, parsley, and vinegar just before serving. Pistachio Salsa Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD Can be made 2 days ahead. Cover and chill. Let come to room temperature before serving. Serve with chicken, peppers and corn.
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that bike wouldn’t make it long in the woods. but it looks tight
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