popculturebrain:

Trailer: ‘We’re the Millers’ - Aug. 9

Directed by Rawson Marshall Thurber, written by Bob Fisher & Steve Faber and Sean Anders and John Morris, starring Jennifer Aniston, Jason Sudeikis, Ed Helms, Emma Roberts, Nick Offerman, Tom Lennon, Kathryn Hahn and Will Poulter.

154 notes

weecourtknee:

thetreesareenergy:

clock510:

夜間走行時、路面の凹凸をエンハンスする格子型ランプ「Lumigrids」

http://www.yankodesign.com/2013/05/21/lumigrids-while-cycling/

dude if i had this id feel like id be in a tron movie or something. IM IN THE GRID

6,633 notes

(Source: bitchassbidness, via weecourtknee)

54,298 notes

blogilates:

World premiere of #CheapCleanEats on YouTube.com/Blogilates tonight at 12am PST. That’s in 4 hours 40 min) Find out how to make a guilt free pizza that you looks so YOLO but totes is not. Make sure you’re subscribed! Who’s excited!?

blogilates:

World premiere of #CheapCleanEats on YouTube.com/Blogilates tonight at 12am PST. That’s in 4 hours 40 min) Find out how to make a guilt free pizza that you looks so YOLO but totes is not. Make sure you’re subscribed! Who’s excited!?

256 notes

prettygirlfood:

Penne with Artichokes
Ingredients (serves 6)1 lb. penne rigate1 small onion, finely sliced2 garlic cloves, minced1/4 cup extra virgin olive oil8 artichoke hearts, quartered1 1/4 cups canned diced tomatoes1 tbsp chopped parsley1/2 cup grated Parmesan cheeseSalt and pepper In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

prettygirlfood:

Penne with Artichokes

Ingredients (serves 6)

1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper 

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.

Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

(via weecourtknee)

584 notes

(Source: verticalfood, via weecourtknee)

17,493 notes

latenightjimmy:

Game of Desks Portraits

Game of Desks is coming… May 24, 2013

(via popculturebrain)

1,192 notes

foodfuckery:

Asparagus + Kale Stuffed Shells gluten-free
Recipe

foodfuckery:

Asparagus + Kale Stuffed Shells gluten-free

Recipe

317 notes

foodfuckery:

Burgers with Roasted Tomatoes, Pesto, and Mozzarella
Recipe

foodfuckery:

Burgers with Roasted Tomatoes, Pesto, and Mozzarella

Recipe

419 notes