fuckyeahhistorycrushes:

Countess Andrée De Jongh (November 30, 1916 – October 13, 2007) was a member of the Belgian Resistance during World War II. She organized the Comet Line (Le Réseau Comète) for escaped Allied soldiers. After the war, she worked in leper hospitals in Africa.
Amazing woman, and a real beauty. -whitespacelife

fuckyeahhistorycrushes:

Countess Andrée De Jongh (November 30, 1916 – October 13, 2007) was a member of the Belgian Resistance during World War II. She organized the Comet Line (Le Réseau Comète) for escaped Allied soldiers. After the war, she worked in leper hospitals in Africa.

Amazing woman, and a real beauty. -


beyondfabric:

Introducing: Lobo Marinho

The brainchild of my good friend André Marinho, Lobo Marinho is an upcoming Portuguese brand aimed at delivering craftsmanship and passion to all those with a dandy feel. The family run business brings together three generations, with all pocket squares incorporating the lifetime experience and traditional techniques used by his grandmother. Featuring a variety of patterns and fabrics, each square is sewn and rolled by hand with unique passion and dedication. I was happy to be involved in the project shooting the pics for the website and Boris made the cut as well.


(via foodfuck)


l-homme-que-je-suis:

Matthew Holt Filmed Eddie Wrey for Gieves & Hawkes Fall/Winter 2014

l-homme-que-je-suis:

Matthew Holt Filmed Eddie Wrey for Gieves & Hawkes Fall/Winter 2014


prettygirlfood:

Vegan Mac ‘n Cheese Bread Bowl

Ingredients
1 lb pasta (I used shells)
2 T Earth Balance
1 small sweet onion very finely diced
3 T flour
2 cups vegetable stock
10-12 ounces of butternut squash, cooked and/or thawed
1 cup soy cream
1 bag Daiya cheddar
1/4 teaspoon nutmeg
1/2 - 3/4 teaspoon Herbamere (or salt of your choice)
Pepper to taste


Instructions
Put pasta on to boil, making sure you keep it a little firm, otherwise it’ll start to fall apart when you stir in the cheese sauce.
In a large pot over medium heat, melt the Earth Balance, then add the onions, cooking for about 2 minutes. If you need more moisture, you can add a tablespoon of water or more EB.
Add flour, and mix all together- this is your roux. Cook for another minute.
Pour in veggie stock and squash, stir until completely blended. This is your chance to make sure there are no large chunks of squash swimming around in there! Make sure you’re constantly scraping the sides of the pan, I recommend using a rubber spatula.
Add soy cream and stir, letting it come to a slow bubble, then add the Daiya. Keep stirring (Don’t stop!)
Once it’s all melty and gooey, add in your nutmeg, salt and pepper. Taste and adjust. But don’t taste too much, or there wont be any left! Pour in your (slightly undercooked) pasta, and that’s it!


Notes
I roasted my own b’nut for this dish, but if you choose to buy a package of frozen kind that’s cool too. If you roast your own, feel free to sneak a little extra in… I did ;) Keep in mind though, if you roast your own you’ll want to make sure it’s pretty smooth. A few lumps are okay, but you really want the squash puree to meld with the cheese.

prettygirlfood:

Vegan Mac ‘n Cheese Bread Bowl

Ingredients
  1. 1 lb pasta (I used shells)
  2. 2 T Earth Balance
  3. 1 small sweet onion very finely diced
  4. 3 T flour
  5. 2 cups vegetable stock
  6. 10-12 ounces of butternut squash, cooked and/or thawed
  7. 1 cup soy cream
  8. 1 bag Daiya cheddar
  9. 1/4 teaspoon nutmeg
  10. 1/2 - 3/4 teaspoon Herbamere (or salt of your choice)
  11. Pepper to taste
Instructions
  1. Put pasta on to boil, making sure you keep it a little firm, otherwise it’ll start to fall apart when you stir in the cheese sauce.
  2. In a large pot over medium heat, melt the Earth Balance, then add the onions, cooking for about 2 minutes. If you need more moisture, you can add a tablespoon of water or more EB.
  3. Add flour, and mix all together- this is your roux. Cook for another minute.
  4. Pour in veggie stock and squash, stir until completely blended. This is your chance to make sure there are no large chunks of squash swimming around in there! Make sure you’re constantly scraping the sides of the pan, I recommend using a rubber spatula.
  5. Add soy cream and stir, letting it come to a slow bubble, then add the Daiya. Keep stirring (Don’t stop!)
  6. Once it’s all melty and gooey, add in your nutmeg, salt and pepper. Taste and adjust. But don’t taste too much, or there wont be any left! Pour in your (slightly undercooked) pasta, and that’s it!
Notes
  1. I roasted my own b’nut for this dish, but if you choose to buy a package of frozen kind that’s cool too. If you roast your own, feel free to sneak a little extra in… I did ;) Keep in mind though, if you roast your own you’ll want to make sure it’s pretty smooth. A few lumps are okay, but you really want the squash puree to meld with the cheese.


completewealth:

File under: Layers, Blazers, Cardigans, Ties, Woven

||FACEBOOK||

completewealth:

File under: Layers, Blazers, Cardigans, Ties, Woven

||FACEBOOK||


cunterion:

endless list of horror films - The Shining (1980)

(via vintagegal)


audreyii-fic:

"Ghostbusters" starring Mindy Kaling, America Ferrera, Aubrey Plaza, and Rebel Wilson

(via themarysue)



insuh:

 Riley here / my insta

insuh:

 Riley here / my insta

(via nymphoninjas)


(via ozeia)


(via blissless)


(via kxndrick)


(via foodfuck)