1. lensblr-network:

Highway 247 in the Lucerne Valley.
by zoeblue photography  (framedexplorations.com)

    lensblr-network:

    Highway 247 in the Lucerne Valley.

    Reblogged from: lensblr-network
  2. lensblr-network:

by rolofoto.tumblr.com
    Reblogged from: lensblr-network
  3. "do you see that bug-eyed woman over there?"

    Reblogged from: allaboutnewgirl
  4. iamcaradelevingne:

@allure_magazine shot by @mariotestino

    iamcaradelevingne:

    @allure_magazine shot by @mariotestino

    Reblogged from: iamcaradelevingne
  5. cheesenotes:

This golden wedge is the 16-month Comté, from master affineur Marcel Petite, considered by many to be the master of Comté. Petite ages his cheeses in Granges-Narboz in the Franche-Comté region of France, at Fort Saint-Antoine, a munitions forts built in the 19th century that the French government had abandoned, and Petite purchased in 1966. He started with 300 wheels in the 60’s; today they can have as many as 65,000 at various stages of aging at any given time. 
This Comté was found at Eataly's cheese counter, recommended by head cheesemonger Greg Blais, and comes to them via the Essex St Cheese Co., respected distributors, originally founded by the late Daphne Zepos, in whose honor the Daphne Zepos Teaching Award was created. As Essex says on their site, “Unlike most Comté imported in the U.S., we choose our wheels based on a flavor profile, not on age or price.” This cheese is actually on the younger side compared to some of the Comté’s I’ve featured here (like this beautifully-aged wheel of the Extra Grand Cru that was practically popping with tyrosine crystals), but is a wonderful expression of a perfectly crafted alpine. The paste is dense and creamy, buttery and full on the tongue, with fried onion, hay, hazelnut and tropical fruit notes.
Accompanying it on the slate is some of the outstanding 30-month Prosciutto di Parma that Eataly carries, including the meltingly fatty clavicle cuts on the left. Wrapping a strip of this prosciutto around a triangle of the Comté is pretty much perfection in a bite. 

    cheesenotes:

    This golden wedge is the 16-month Comté, from master affineur Marcel Petite, considered by many to be the master of Comté. Petite ages his cheeses in Granges-Narboz in the Franche-Comté region of France, at Fort Saint-Antoine, a munitions forts built in the 19th century that the French government had abandoned, and Petite purchased in 1966. He started with 300 wheels in the 60’s; today they can have as many as 65,000 at various stages of aging at any given time. 

    This Comté was found at Eataly's cheese counter, recommended by head cheesemonger Greg Blais, and comes to them via the Essex St Cheese Co., respected distributors, originally founded by the late Daphne Zepos, in whose honor the Daphne Zepos Teaching Award was created. As Essex says on their site, “Unlike most Comté imported in the U.S., we choose our wheels based on a flavor profile, not on age or price.” This cheese is actually on the younger side compared to some of the Comté’s I’ve featured here (like this beautifully-aged wheel of the Extra Grand Cru that was practically popping with tyrosine crystals), but is a wonderful expression of a perfectly crafted alpine. The paste is dense and creamy, buttery and full on the tongue, with fried onion, hay, hazelnut and tropical fruit notes.

    Accompanying it on the slate is some of the outstanding 30-month Prosciutto di Parma that Eataly carries, including the meltingly fatty clavicle cuts on the left. Wrapping a strip of this prosciutto around a triangle of the Comté is pretty much perfection in a bite. 

    Reblogged from: cheesenotes
  6. lomographicsociety:

    Lomography Home of the Day - neoneletricmel

    Reblogged from: lomographicsociety
  7. lensblr-network:

Sugar, oh, honey, honeyYou are my candy girlAnd you got me wanting youHoney, oh, sugar, sugarYou are my candy girlAnd you got me wanting you(The Archies - Sugar, Sugar)
by guisch73.tumblr.com

    lensblr-network:

    Sugar, oh, honey, honey
    You are my candy girl
    And you got me wanting you
    Honey, oh, sugar, sugar
    You are my candy girl
    And you got me wanting you

    (The Archies - Sugar, Sugar)

    Reblogged from: lensblr-network
  8. This is the chemical formula for love:

    C8H11NO2+C10H12N2O+C43H66N12O12S2
    dopamine, seratonin, oxytocin.

    It can be easily manufactured in a lab, but overdosing on any of them can cause schizophrenia, extreme paranoia, and insanity.

    Let that sink in.

    (via mrzim)

    @captainnutellaobssesed

    Reblogged from: thinksquad
  9. lomographicsociety:

    Moody Black and White Photographs Shot with Ilford Films

    Add a little drama to your photographs by using a roll of black and white film.

    Have a look at a few examples from the community: http://bit.ly/1nJVlM5

    Reblogged from: lomographicsociety
  10. :-* my first love

    :-* my first love

  11. 
"Eve" by Nell Brinkley, 1931

    "Eve" by Nell Brinkley, 1931

    Reblogged from: vintagegal
  12. lomographicsociety:

Lomography in Colors - Carnation

    lomographicsociety:

    Lomography in Colors - Carnation

    Reblogged from: lomographicsociety
  13. captainnutellaobssesed you said you’d wanna go to Paris…?

    captainnutellaobssesed you said you’d wanna go to Paris…?

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