July 30th, 2014
All about the red and green: flank steak over arugula and beefsteak tomatoes with fresh mozzarella. 
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All about the red and green: flank steak over arugula and beefsteak tomatoes with fresh mozzarella.
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July 29th, 2014

(Source: kamasitra, via gentlementools)

July 28th, 2014
Addicted looks SO much better than Fifty Shades. And this guy? No contest. -V

Addicted looks SO much better than Fifty Shades. And this guy? No contest.
-V

(Source: boris-kodjoe)

Death from above?
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sequinsandleaves:

always a favorite. <3
(again, no credit…grr come ON pinterest people!…if you know let me know please!)

Death from above?

-V

sequinsandleaves:

always a favorite. <3

(again, no credit…grr come ON pinterest people!…if you know let me know please!)

July 27th, 2014
Blood of life
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Blood of life
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(Source: blog.freepeople.com, via cakeslut0)

Reminds me of summer in Sorrento.
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gentlementools:

Un limoncello e via!
P.S. Only the italian followers will appreciate this

Reminds me of summer in Sorrento.

-V

gentlementools:

Un limoncello e via!

P.S. Only the italian followers will appreciate this

Morning again? So soon?
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Morning again? So soon?
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(Source: refueledmagazine)

Gnight.
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Gnight.
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(Source: zekaidurali, via ramblerplanetaryservice)

July 26th, 2014
drinkshouts:

April 27 - Seelbach …
We’ve got some open sparkling wine, and it’d be a shame to let those bubbles go to waste, so let’s do a sparkling cocktail! This is one of my favorites, for a few reasons. One: it has bourbon in it, and it’s hard to go wrong with bourbon. Two: it has FOURTEEN dashes of bitters in it, which you would think would make it nigh undrinkable.
You’d be super wrong, though. The Seelbach is delicious. It’s also got an interesting history, which I am able to recount here thanks to Ted Haigh’s Vintage Spirits and Forgotten Cocktails.
Created in 1917 at the Seelbach Hotel in Louisville, KY, the drink was rescued from post-prohibition obscurity by Adam Seger, who was the hotel’s restaurant director, and found the recipe in the hotel’s records in 1995. Gary and Mardee Regan (of Regans’ Bitters fame) convinced him to share it with the world in one of their cocktail books, and we’re very lucky they did!
1 oz. Bourbon (Maker’s Mark)
.5 oz. Curacao (Patron Citronge)
7 Dashes Angostura Bitters
7 Dashes Peychaud’s Bitters
Sparkling Wine
Combine all ingredients except sparkling wine in a champagne flute or coupe, and stir. Top with sparkling wine, stirring gently. Garnish with an orange twist.

drinkshouts:

April 27 - Seelbach …

We’ve got some open sparkling wine, and it’d be a shame to let those bubbles go to waste, so let’s do a sparkling cocktail! This is one of my favorites, for a few reasons. One: it has bourbon in it, and it’s hard to go wrong with bourbon. Two: it has FOURTEEN dashes of bitters in it, which you would think would make it nigh undrinkable.

You’d be super wrong, though. The Seelbach is delicious. It’s also got an interesting history, which I am able to recount here thanks to Ted Haigh’s Vintage Spirits and Forgotten Cocktails.

Created in 1917 at the Seelbach Hotel in Louisville, KY, the drink was rescued from post-prohibition obscurity by Adam Seger, who was the hotel’s restaurant director, and found the recipe in the hotel’s records in 1995. Gary and Mardee Regan (of Regans’ Bitters fame) convinced him to share it with the world in one of their cocktail books, and we’re very lucky they did!

Combine all ingredients except sparkling wine in a champagne flute or coupe, and stir. Top with sparkling wine, stirring gently. Garnish with an orange twist.

One of my favorite mug sets. 
-V

neveradrymoment:

Morning goodness

One of my favorite mug sets.

-V

neveradrymoment:

Morning goodness

(Source: angel-on-call)

July 25th, 2014
To the beach. 
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To the beach.
-V

(Source: focus-damnit)

July 24th, 2014
sirensongfashion:

Sung Hee by Raymond Meier for Vogue Japan April 2014 (original)

sirensongfashion:

Sung Hee by Raymond Meier for Vogue Japan April 2014 (original)

(via onetothestate)