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Apr 18, 2014 / 480,023 notes

(via 0riginal)

Relaxing time in Marbella 🌞🌴🏊 #sunshine #pooltime #beach #easter
Apr 15, 2014

Relaxing time in Marbella 🌞🌴🏊 #sunshine #pooltime #beach #easter

"Paths that cross will cross again" #Mapplethorpe #shepardboy #justkids
Apr 6, 2014

"Paths that cross will cross again" #Mapplethorpe #shepardboy #justkids

Sunny Sunday on the roof 😎 #sunshine #spain #monda #home
Apr 6, 2014

Sunny Sunday on the roof 😎 #sunshine #spain #monda #home

Monda morning walks. Love this place 🌸🌞 #spain my #town #home #sunshine
Apr 5, 2014

Monda morning walks. Love this place 🌸🌞 #spain my #town #home #sunshine

Mar 28, 2014 / 25,504 notes
Mar 28, 2014 / 1,108 notes

Arctic Wolf
Mar 28, 2014 / 3,339 notes
Mar 28, 2014 / 1,389 notes
matchai:

Three-Cheese Pizza with Caramelized Onions and Pimientos
1/2 cup drained sliced pimientos (two 4-ounce jars)1 teaspoon wine vinegar3 tablespoons olive oil4 large onions (about 4 pounds in all), cut into thin slices1/2 teaspoon salt2 12-inch store-bought pizza shells, such as Boboli6 ounces fontina, sliced thin6 ounces Roquefort or other blue cheese, crumbled (about 1 1/2 cups)2 tablespoons grated Parmesan
Heat the oven to 425°. In a small glass or stainless-steel bowl, combine the pimientos with the vinegar and set aside.
In a large nonstick frying pan, heat the oil over moderate heat. Add the onions and salt and cook, stirring frequently, until golden, about 20 minutes. Remove from the heat and stir in the pimiento mixture.
Divide the onion mixture between the 2 pizza shells. Top each with half of the fontina, Roquefort, and Parmesan.
Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese melts, about 15 minutes.
NOTES If you prefer to start with store-bought pizza dough or your own homemade dough, simply follow the instructions in Step 1 of the recipe for Mushroom, Zucchini, and Swiss-Cheese Pizza, to prebake the crust before topping it.
Mar 28, 2014 / 346 notes

matchai:

Three-Cheese Pizza with Caramelized Onions and Pimientos

1/2 cup drained sliced pimientos (two 4-ounce jars)
1 teaspoon wine vinegar
3 tablespoons olive oil
4 large onions (about 4 pounds in all), cut into thin slices
1/2 teaspoon salt
2Β 12-inch store-bought pizza shells, such as Boboli
6 ounces fontina, sliced thin
6 ounces Roquefort or other blue cheese, crumbled (about 1Β 1/2 cups)
2 tablespoons grated Parmesan

  1. Heat the oven to 425Β°. In a small glass or stainless-steel bowl, combine the pimientos with the vinegar and set aside.
  2. In a large nonstick frying pan, heat the oil over moderate heat. Add the onions and salt and cook, stirring frequently, until golden, about 20 minutes. Remove from the heat and stir in the pimiento mixture.
  3. Divide the onion mixture between the 2 pizza shells. Top each with half of the fontina, Roquefort, and Parmesan.
  4. Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese melts, about 15 minutes.
  5. NOTESΒ If you prefer to start with store-bought pizza dough or your own homemade dough, simply follow the instructions in Step 1 of the recipe forΒ Mushroom, Zucchini, and Swiss-Cheese Pizza, to prebake the crust before topping it.

(via ohyeahsheslosingit)