RT @DarkFlameboy: #Photo2012 Catch-up. Day One: One of my favourite things from 2011, all thanks to @amybigjuice - bloody magnificent. h …

Not my finest moment… #newyearsevesevesshopping http://t.co/gou1Xpvt

Mere hours til the 2nd Annual Old G-hood crew Xmas Dinner looking forward to it with @roshendry1 @ReaLG and the fuds who aren’t on twitter!

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elle:

Model Morph

Check out the evolving look of our favorite top models as they walked the runways from NY to Paris!

Photo: Stephanie Jones

(via 19-ninefeethigh)

gossipchef:

Pepperoni Pizza Monkey Bread

Ingredients

• 2 cloves garlic, thinly sliced
• 4 Tbsp butter
• 2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
• 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
• 48 slices of Turkey pepperoni (from 1 package)
• 2-3 cups marinara sauce, warmed, for serving

Instructions

 

1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. 1. Wrap the dough around the pepperoni and cheese, pinching well to seal.
   2. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
   3. Repeat until all of the dough is used.
   4. Cover and let sit for 30 minutes, while preheating the oven to 400.
   5. Bake for ~35 minutes, until the top is very brown.
   6. Remove from the oven and let sit for 10 minutes.
   7. Turn out onto a platter and serve with warmed marinara sauce for dipping.

   Notes

   Yields: 48 pieces

   Follow me on twitter @gossipchef

peegaw:

Back in Qatar, what they call Mac & Cheese consists of penne or elbow pasta tossed in a mixture of bechamel and bolognese sauce, piled onto a dish, smothered with mozarella cheese and then baked to perfection. It wasn’t until later on after I stumbled onto one of Rick Stein’s video…

1914-1945:

Couple in Penn Station Sharing Farewell Kiss Before He Ships Off to War During WWII

by Alfred Eisenstaedt