Sublime
An inspiration engine for ideas
Je dis « typique de Paul », j’ajoute typique de moi aussi, car nous ne partagions pas seulement, lui et moi, le goût des effusions alcoolisées mais aussi la conviction qu’on est sur terre pour s’améliorer et qu’il est possible de s’améliorer, quel que soit comme disait Lénine le matériel existant, pourvu qu’on s’y applique sérieusement et
... See moreEmmanuel Carrère • Yoga (Fiction) (French Edition)
Quelques nouveautés sur le menu du brunch! Voici le coup de ❤️ de Sam!
Taco déjeuner 🥙
Champignons Crinière de lion fumés et braisés a l'ail noir, chipotle et au café le Colombien de chez @deterroir_cafe / labneh / crémeux d'oeuf / salsa verde / tuile café, ail noir / légumes frais... See more
instagram.comPatrick
@patrickmosby
A Man Bakes Soulful Bread in a Renovated Garage | Sourdough Bread Making in Japan
youtu.beMark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
You’d never expect from his kind eyes and easygoing demeanor that he’s one of the most renowned pastry chefs in the world. Even if you don’t recognize the name Corrado Assenza (though you will if you watched Chef’s Table Pastry; he’s the star of Episode 2), you’ve absolutely heard of that bakery in Sicily. Caffè Sicilia has reached legendary... See more
Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
Nick Simard
@nicksimard
I’m a techy xennial dad of 3, with ADHD and an English degree. A wordsmith extraordinaire with a creative flair. An autodidactic polymath on a self-improvement path.