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wandrlust:

Wheatfield – A Confrontation: Battery Park Landfill, Downtown Manhattan, 1982 — Agnes Denes
hiromitsu:

Montmartre daybreak by Kuba Luchtaj on Flickr.
eatyourpie:

:(

somuchscience:

Happy Father’s Day to You, Seahorses!

by Tami Weiss, FusedJaw.com

Seahorses are often referred to as the best dads in the animal kingdom – and for good reason – they’re the only animal where the male gets pregnant! That’s right, it’s the men that take on the joys of childbirth in these equine fishes.

How does he do it? He has a special patch of skin called a “brood pouch” that the female lays the eggs into. He then keeps the eggs safe until they hatch using a strong muscle to keep the pouch closed. When they hatch, he releases the fry (baby seahorses) to fend for themselves. The fry are exact replicas of the parents, except only a few millimeters long.

Some fun seahorse facts:

  1. As few as 8 or as many as 2000 seahorses can be born at one time, depending on the species.
  2. The male seadragon and the male pipefish, seahorse relatives, also incubates the eggs. However, another relative, the Ghost Pipefish, the female that incubates the eggs.
  3. Seahorses lack a tail fin for swimming. Instead, their tail has evolved to grasp objects to keep them anchored in place. To swim, they use their small dorsal fin on their backs, and steer with their pectoral fins which are located on their head behind their gills. For that reason, they are not very good swimmers.
  4. Adult seahorses do not have very many predators. They have bony plates covering their whole body which makes them unpalatable to most fish. The few animals that don’t seem to mind this are crabs, skates and rays, angler fish, tuna, penguins and other sea birds.
  5. The first recognized pygmy seahorse Hippocampus bargibanti, a species smaller than your thumbnail, was discovered on accident when a biologist studying the sea fans in the lab noticed this tiny fish that had hitched a ride on the sea fan he was studying.
  6. The smallest seahorse known is only 13mm long. Satomi’s pygmy seahorse was only discovered in the past year, and is less than the size of a penny. Its babies (or fry) are about the size of an apostrophy in a newspaper when born.

Read on…

sarahsamudre:

When Vasant and I went to Rome, this was one of the tastiest dishes we learned to cook. Incredibly simple to make and indescribably savory, Amatriciana is one of our favorite dinner recipes.
This dish takes a half hour to prepare and is best served with a Chianti or a Cabernet Sauvignon:
Amatriciana:

1 lb. Fresh Side Pork (get your butcher to slice it 1/4”thick. Dice those slices to 1/4” wide. If you don’t find this, thick cut bacon will work almost as well.)
15 oz. Fresh Pasta (I’d advise against dry pasta. It does not imbibe the flavor the same way as the fresh pasta, when you cook it in the tomato bacon sauce. 95% of all grocery stores carry fresh pasta. Splurge and try it with this recipe. You won’t regret it.)
2 Cans Tomato Sauce (30 oz. total) 
1/2 lb. Pecorino Romano, grated fine 
2 T. Pepper
In a large skillet, begin cooking the bacon. While the bacon cooks and crisps, grate the pecorino romano. Don’t try to enjoy this cheese raw… it’s too salty for most people. But once it’s combined with the sweet tomato sauce, it will balance out the dish beautifully.
Boil the fresh pasta for two minutes. Once the bacon is cooked, add the tomato sauce to the bacon and its grease. Use the lid of the skillet to shelter you like a shield, as the sauce will splatter in the grease. Stir the tomato and bacon together, and add the pepper. Drain the pasta once it’s cooked for two minutes and add it to the tomato and bacon sauce, letting it continue to cook in that sauce for the next five minutes. Flip the pasta over and over in the sauce, aerating it and immersing it in the sauce.
After five minutes, begin adding the grated pecorino romano in small handfuls, flipping the pasta in the skillet and making sure the cheese melts into the sauce and pasta evenly. Continue doing this until all the cheese is melted in the pasta.
(A good side for this is braised spinach. Just put fresh spinach leaves on a hot skillet and stir around until it wilts. When it cooks down, salt to taste and serve on the side with the amatriciana.)

I mean, come on. This is, simply put, BACON PASTA. Cheesy, bacon pasta.
How could you not love it?
foodopia:

cranberry cake with vanilla crumb topping: recipe here
aperture24:

rice paper rolls with shrimps
gastronomyfiles:

Raspberry Pistachio Cheesecake