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Tampermonkey

Tampermonkey

Geographies: New England Book Work, the New England Chapter of The Guild of Book Workers exhibition, is now on view at The University of Vermont's Bailey/Howe Library in Burlington, Vermont through...

Geographies Exhibit now at University of Vermont

Geographies: New England Book Work, the New England Chapter of The Guild of Book Workers exhibition, is now on view at The University of Vermont's Bailey/Howe Library in Burlington, Vermont through...

From Broken to Beautiful: The Power of 'Kintsugi' | The Huffington Post

From Broken to Beautiful: The Power of 'Kintsugi'

>> http://amykinz97.tumblr.com/ >> www.troubleddthoughts.tumblr.com/ >> https://instagram.com/amykinz97/ >> http://super-duper-cutie.tumblr.com/

>> http://amykinz97.tumblr.com/ >> www.troubleddthoughts.tumblr.com/ >> https://instagram.com/amykinz97/ >> http://super-duper-cutie.tumblr.com/

What parenting moment do you regret? Don't fret. Instead, use these eight steps to help repair your relationship with your child.

How To Do Parent-Child Relationship Repair

What parenting moment do you regret? Don't fret. Instead, use these eight steps to help repair your relationship with your child.

National Tree Company Off-white Fabric 22-inch Spring Flower Wreath - Free Shipping On Orders Over $45 - Overstock.com - 20140930 - Mobile

National Tree Company Off-white (Beige) Fabric 22-inch Spring Flower Wreath (Multicolor), Size Under 24 inches

National Tree Company Off-white Fabric 22-inch Spring Flower Wreath - Free Shipping On Orders Over $45 - Overstock.com - 20140930 - Mobile

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.\n\nHere's how to make it at home.

Traditional French Cassoulet

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans.\n\nHere's how to make it at home.

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