pearl & petrel

And it's alright, what I can't do / Out of sight, because my heart is true / She says, baby, everything is alright, uptight, clean out of sight / Stevie Wonder "Uptight (Everything's Alright)"

part inspiration board. part wish list.

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joelzimmer:

Wings

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courtneylewis:

My Valentine’s Day Card Pick: For Keeps by Shanna Murray.

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joelzimmer:

Escape
I got film back from last weekend, when I shot at Bay Ridge, so they’ll be coming up here from time to time.
Nikon F3 | 28mm f/2.8 Series E | Kodak Ektar 100

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nybg:

Artist Judy Kameon caught the succulent bug with her homage to The New York Times’ “T” magazine, but she definitely one-upped the trend with her rich color gradients and plant mixing. Click through the image for the full gallery. —MN

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explodingdog:

Good Morning.

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hrrrthrrr:

This is supposedly one of the best chocolate chip cookie recipes out there. I’ll vouch for that claim. They are SO GOOD.
A few notes: Don’t skip the two different kinds of flour — it won’t be the same. If you can hold out, let the dough sit in the refrigerator for 24 hours. Also, the original recipe calls for bittersweet chocolate which I tried and liked, but semi-sweet tastes just as good and is my preference. Lastly, this makes a ton of cookies so get ready!
Jacques Torres’ (not so) Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients 1 pound unsalted butter 1 3/4 cups granulated sugar 2 1/4 cups packed light-brown sugar 4 large eggs 3 cups plus 2 tablespoons pastry flour 3 cups bread flour 1 tablespoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon pure vanilla extract 2 pounds chocolate, coarsely chopped
Directions Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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joelzimmer:

Perched

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