Dog's Breakfast

uncovet:

There’s a certain romance that lives within a breakfast nook. Its intimate seating sets a mood for quaint conversations and interesting reads. Find a corner and create your nook with a set of eclectic cushions and chairs, drop pendant lighting, a unique table and surround it all with colorful art, wallpaper and books.

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petitpoulailler:

allcreaturesBy Tamara Staples vividly remembers her first time at a poultry show. 

“I remember stepping inside and being blown away by the birds,” Staples recounted. “They were gorgeous! And the show itself—the people, the smell, the sounds, the camaraderie of the shows and the beauty of the birds—who knew there were so many varieties of chickens beyond what you think about when they’re on your dinner plate?”

Staples’ love for the birds began during visits with her favorite relative, Uncle Ron, who lived in Athens, Ga., and was a chicken breeder. “I would go visit him and hang out behind his hen house, and I started asking about chickens, and he invited me to that first poultry show 20 years ago,” said Staples.

With some guidance from her uncle, Staples began photographing the birds around the Midwest in Illinois, Wisconsin, Ohio, and Indiana over four years to get enough material for her first book, The Fairest Fowl: Portraits of Championship Chickens, published by Chronicle Books in 2001. (click link below to read entire article)

  • Top: Bearded Buff Frizzle Polish Bantam hen.
  • Upper middle left: White Showgirl Bantam Cockerel
  • Upper middle right: Self Blue Bearded D’anvers Cockerel
  • Lower middle left: Blue Cochin Bantam Pullet
  • Lower middle right: Silver Duckwing Modern Game Large Fowl Hen
  • Bottom left: Black Langshan Cockerel
  • Bottom middle: White Leghorn Bantam Cock
  • Bottom right: Porcelain Belgian Bearded D’uccle Bantam Pullet.

All photos by Tamara Staples via Tamara Staples: “The Magnificent Chicken” examines varieties of championship chickens (PHOTOS)

(via moonshineandwool)

justbesplendid:


Baked Mushrooms With Lemon And Thyme by Foodienarium
SERVES: 2-4 Servings
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins
Ingredients
1/2 kilograms mushrooms (I’ve used champignons)
1 lemon
1-2 tbsp fresh tyme finely chopped
4-6 tbsp olive oil
50 grams parmesan grated
salt to taste
pepper to taste
Instructions
Heat the oven up to 200C (400F) (no fan).
Remove the zest from the lemon and mix it with thyme and olive oil.
Then wash the mushrooms, put on a tray in one row, sprinkle with half of the mix obtained in the previous step, salt, pepper and put in the oven.
Bake for 10 minutes. Next, open the oven and sprinkle with grated Parmesan cheese. Bake for another 5 minutes or until the cheese is brown.
Take out the mushrooms from the oven and sprinkle with lemon juice and remaining mix of spices and oil.
Serve either as a garnish, or on a fresh, crispy toast.

justbesplendid:

Baked Mushrooms With Lemon And Thyme by Foodienarium

  • SERVES: 2-4 Servings
  • PREP: 10 mins
  • COOK: 15 mins
  • READY IN: 25 mins

Ingredients

Instructions

  1. Heat the oven up to 200C (400F) (no fan).
  2. Remove the zest from the lemon and mix it with thyme and olive oil.
  3. Then wash the mushrooms, put on a tray in one row, sprinkle with half of the mix obtained in the previous step, salt, pepper and put in the oven.
  4. Bake for 10 minutes. Next, open the oven and sprinkle with grated Parmesan cheese. Bake for another 5 minutes or until the cheese is brown.
  5. Take out the mushrooms from the oven and sprinkle with lemon juice and remaining mix of spices and oil.
  6. Serve either as a garnish, or on a fresh, crispy toast.

commovente:

Swan In a Car, William Vanderson

A pet swan named Leila being helped into a car where it enjoys a ride to the shops. Its owner, Mrs. Watson of Chesham, Buckinghamshire, says that Leila, who has been a family pet for two years, can open doors and is a good guard dog, England, 1936 *

(via leopoldgursky)