lepatton

2012-04-13

[Flash 9 is required to listen to audio.]

A Good Man is Hard to Find by Flannery O’Connor

This is a recording from 1959 of Flannery O’Connor herself reading A Good Man is Hard to Find at Vanderbilt University.

Probably one of the coolest things in the world right now. Also, it’s included in the special features of John Huston’s film version of Wise Blood, recently released in the Criterion Collection.

Source: manasto

2012-04-12

Source: whereisthecoool

2012-04-11

tacticalshoyu:

Skycatcher Wallpaper. A monumental wallpaper made from 88 thousand images of the sky above Amsterdam (taken from Luna Maurer’s sky-catcher project), created by Jonathan Puckey and Luna Maurer at the Museum De Paviljoens, 2007. Each vertical strip is exactly one day and contains 144 images and you can see the duration of the days change by the size of the blue bar (daytime).

Source: tacticalshoyu

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(via inhaledirtandwater)

Source: famous-gallery

2012-03-02

Source: ryandonato

2012-02-29

npr:

Pintxos: The Flavors Of Spain, On A Toothpick
Pintxos embody everything I love about food: beauty, flavor, imagination, fresh ingredients and community. You do not eat pintxos alone. You eat them in a bar filled with people just off work, hungry and eager to share the day’s gossip. You eat pintxos with friends or new acquaintances, following the traditions of txikiteo (pronounced chee-kee-tay-oh), a pintxo pub crawl, eating one or two pintxos in each bar and paying by toothpick on the way out (each toothpick representing one pintxo) before moving to the next destination. In pintxo bars, plates of these skewered delicacies, croquettes, small sandwiches or montaditos (miniature, open-faced sandwiches) are organized on bar tops, so diners can revisit the counter every few minutes to choose a new bite, return to their tables to indulge, sip beer or txakoli (a sparkling Basque wine), count toothpicks and move on.
-Eve Turow

npr:

Pintxos: The Flavors Of Spain, On A Toothpick

Pintxos embody everything I love about food: beauty, flavor, imagination, fresh ingredients and community. You do not eat pintxos alone. You eat them in a bar filled with people just off work, hungry and eager to share the day’s gossip. You eat pintxos with friends or new acquaintances, following the traditions of txikiteo (pronounced chee-kee-tay-oh), a pintxo pub crawl, eating one or two pintxos in each bar and paying by toothpick on the way out (each toothpick representing one pintxo) before moving to the next destination. In pintxo bars, plates of these skewered delicacies, croquettes, small sandwiches or montaditos (miniature, open-faced sandwiches) are organized on bar tops, so diners can revisit the counter every few minutes to choose a new bite, return to their tables to indulge, sip beer or txakoli (a sparkling Basque wine), count toothpicks and move on.

-Eve Turow

Source: NPR

2012-02-20

(via min-danger)

Source: fashiongonerogue.com

2012-02-17

Source: whereisthecoool

2012-02-12

(via leilockheart)

Source: leilockheart

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I want to do with you what spring does with the cherry trees.

— Pablo Neruda, Twenty Love Poems and a Song of Despair (via larmoyante)

Source: larmoyante