Down the Rabbit Hole

Down the Rabbit Hole //
Looks like you're here and officially taking a tumble down the rabbit hole. Relax.. Take a look around on your journey down. I welcome you to the homepage of my thoughts and findings. //
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judywald:

Esquire
http://pzrservices.typepad.com/vintageadvertising/page/2/

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unexplainedcinema:

Dorothy Bartlam, 1925

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judywald:

Moulin Rouge 1920’s
(barbebleu on flickr;)

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sciatic:

Born on the island of Moloka`i, Zoe is the only known captive white (golden) zebra in existence. You can read more about her here.

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samaralex:

Book of Live by David Kracov

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theanimalblog:

Author: Tamara

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wikkah:

Frida Gustavsson shot by Patrick Demarchelier for Vogue, December 2011.

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http://www.ezrapoundcake.com/

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Weeknight Bolognese
Adapted from Ina Garten’s “Barefoot Contessa How Easy Is That?”
Makes 4 to 5 servings
2 tablespoons olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
3/4 to 1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, like medium shells or orecchiette
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat olive oil in a large skillet or round Dutch oven over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color.
Stir in the garlic, oregano, and red pepper flakes, and cook for 1 more minute.
Save 1/4 cup of the wine to finish the sauce, and pour the rest in now.
Stir in the tomatoes, tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the pasta, according to the instructions on the package.
While the pasta cooks, finish the sauce. Add the remaining 1/4 cup of wine, the basil and the cream. Simmer for about 10 minutes, stirring occasionally until thickened.
When the pasta is done, drain and pour it into a large serving bowl. Add the sauce and 1/2 cup Parmesan. Toss well. Serve hot with extra Parmesan on the table.

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