timemagazine:

Next week’s issue of TIME, featuring “The Surprising Science of Animal Friendships,” hits newsstands Friday.

futurejournalismproject:

Page 39, FBI File on Steve Jobs

Via New York Magazine:

The FBI has released its file on Steven Paul Jobs, the late Apple founder, compiled mostly during the presidency of George H.W. Bush. According to the The Vault description, “In 1991, Jobs was considered for an appointed position on the U.S. President’s Export Council. This release consists of the FBI’s 1991 background investigation of Jobs for that position and a 1985 investigation of a bomb threat against him.” The background check includes tidbits like, “Several individuals questioned Mr. Jobs’ honesty stating that Mr. Jobs will twist the truth and distort reality in order to achieve his goals.”

The file can be viewed here.

(via theatlantic)

newsweek:

literallyunbelievable:

How exactly did you get elected?

Congressman John Fleming, a Republican from Louisiana, made the unfortunate mistake of posting a somewhat legendary months-old Onion article to his Facebook page, presenting it as real news.

I am so smart! I am so smart! S-M-R-T

hellyeahrecipes:

Roasted Eggplant Salad with Smoked Almonds and Goat Cheese

• 2 large eggplants, about 2 pounds
• Kosher salt
• 1/3 cup olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 4 large garlic cloves, roughly chopped
• Juice of 1 lemon, about 2 tablespoons
• 1 tablespoon soy sauce
• 1 cup flat parsley leaves, roughly chopped
• 1/2 cup smoked almonds, roughly chopped
• 2 ounces goat cheese, crumbled and divided
• 1/4 cup finely chopped scallions

1. Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
2. Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.
3. Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, smoked almonds, and most of the goat cheese, reserving a little.
4. Spread the finished salad in a serving bowl and sprinkle the reserved goat cheese crumbles and scallions on top.

Yum again!

csebastian:

Antonio Berardi, Fall 2010 Ready-to-Wear
Ksenia Kahnovich

Every day.

hellyeahrecipes:

Cheesy Jalapeño Pull Bread

• 1 rustic loaf of bread, unsliced, either Italian or French
• 12 ounces shredded Monterey Jack cheese
• 1/4 cup (less or more to taste) chopped pickled jalapeños
• 1/4 cup chopped green onions, including greens
• 1/4 cup (4 Tbsp) butter, melted

1. Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
2. Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
3. Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
4. Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.

IN MY FACE, immediately!