most incredibly...

Jan 09

off the hizzie... yo

Jan 03

ffoodd:

gluttonyisabliss:

English breakfast (via big john 666)

Jan 02

(via allofthisistrue)

Dec 15

Bike Highways. They are real. They are Danish. -

omfgbikes:

Copenhagen [gets it right:] a system of as many as 15 extra-wide, segregated bike routes connecting the suburbs to the center of the city. These are not bucolic touring paths; Copenhagen’s bike highways are meant to move traffic. Nearly 40 percent of Copenhagen rides a bike to work. On Norrebrogade, a two-mile street in the center of the city, 36,000 cyclists clog the bike lane every day.

The Bicycle Office of Copenhagen’s design calls for service stations (with air pumps and tools for simple repairs) and plans to employ so-called intelligent transportation systems — not unlike the technology that makes the E-ZPass possible. Using handlebar-mounted RFID or GPS technology, for example, commuters could detect other riders on the routes, helping them to assemble into pelotons or “bike buses.” These groups could in turn emit signals that trip traffic lights in their favor, resulting in a “green wave” of bicycle momentum.

Imagine a one lane road from your suburb to your major city. No traffic, lights that work for you, and the smugness that can only come from beating traffic on your morning commute.

via bikeblognyc

Dec 07

brussel sprouts “recipe”

• cut the brussel sprouts in half… or not. fancy people cut out the bottom and unwrap the outer most leaves. *shrug*. they do that cause those are the most bitter parts (i think). but with enough butter, salt, and pepper, it doesnt matter.
• melt some (read: a lot of) butter into a pan
• if you’re going to put some herbs in there, put them in with the butter. that’ll release the aromas (ex: chopped garlic, sage, thyme, rosemary).
• put in the brussel sprouts when the butter starts to bubble. if the butter turns dark brown/black, then its too late :). if you’re doing the red onion ones, then put those in now too. make sure the onions are touching the pan.
• salt and pepper them
• roll them around for a bit, depending on how you want the outside to be. if you have red onions in there, then wait for them to start caramelizing
• depending on how dry it is, you may want to add some moisture because this is the part where you cover the pan and reduce to medium heat.* the point of this part is to actually cook the things internally with some steam and the trapped heat. so just make sure the pan is not dry, but dont drown them either, cause that’ll be gross.
• cook until they’re done minus 3 mins.
• uncover and return to fairly high heat. hopefully there will be no excess liquids. this is the part where people say “season to taste”. i guess try one and then toss in whatever else you want. this is when i put in the parmesan cheese. **

* this is why they’re not mushy. boiling things usually suck unless you’re trying to eat healthily.
** a note about putting in parmesan cheese. if you cook it for too long, the cheese _will_ melt and clump together. then its hard to have them stay with the brussel sprouts. i would just put a little bit of it on at the end when its under high heat again right before you take it out. once they’re out i’d sprinkle it on so it coats it.

Nov 23

Nov 22

Nov 21

list of cycling apparel

Outlier
Nau
Nooworks
B Spoke
Showers Pass
She-Bible
Sheila Moon

Nov 20

ilovebicycles:

fatherion:

cagesmooth:

Southsea Fixed Gear Fight Club

iaminlikewithmybike:

(via timunderscorebutcher)

i want one!