Charles from Marple: The Sittaford MysteryWhat an amazing character 

Charles from Marple: The Sittaford Mystery
What an amazing character 

audreyhepburnforever:

Audrey and Peter O’Toole with director William Wyler on the set of ‘How To Steal A Million’ (1966).

audreyhepburnforever:

Audrey and Peter O’Toole with director William Wyler on the set of ‘How To Steal A Million’ (1966).

sophiabonnet:

“Well, it was pitch dark and there he was. Tall, blue eyes, slim, quite good-looking…in a brutal, mean way, Papa. A terrible man!”

Audrey Hepburn and Peter O’Toole in How to Steal a Million (1966)

{Hazelnut and chocolate macarons} adapted from Ladurée Sucre cookbook
Posted by Julia Tuomainen
The recipe mentioned that the shell may crack on top.  This happened to my first two batches.  So I experimented with the oven temperature, and found my perfect point was 120C (not the 150C recommended in the recipe).  You may need to adjust your temperature accordingly.  But rest assured, any cracked macarons will taste just as delicious!!!
*  Ingredients *70g ground almonds70g ground hazelnuts125g icing sugar3 egg whites + 1/2 egg white105g caster sugarGanache100g dark chocolate100g cream25g butter
* Directions *Combine the ground almonds, hazelnuts and icing sugar in a food processor.  Separately, whisk the egg whites to a foam.  Add a third of the sugar and whip until dissolved.  Add another third and whip for another minute.  Add the remaining sugar and whip until you reach soft peaks.  Delicately fold the mixture of ground almonds, hazelnuts and icing sugar into the egg whites.  In a separate bowl, beat the 1/2 egg white until frothy.  Then add to the final mixture, folding only to slightly loosen the batter.  Transfer mixture to a piping bag and pipe rounds onto prepared baking sheets with non-stick parchment paper.  Preheat the oven to 120C.  Allow the macarons to sit uncovered for 10 minutes.  Bake in the oven for 10-15 minutes depending on your size.  Allow the shells to cool, and prepare the filling.  To make the ganache break up the chocolate and place into a bowl.  Heat the cream until it just reaches boiling point.  Pour over the chocolate to melt and combine.  Finally, add the butter.  Allow to cool and slightly set.  Once it has reached a good consistency, transfer to a piping bag and pipe ganache on one macaron shell, topping with another macaron shell.
Makes about 25 filled macarons

{Hazelnut and chocolate macarons} adapted from Ladurée Sucre cookbook

Posted by Julia Tuomainen

The recipe mentioned that the shell may crack on top.  This happened to my first two batches.  So I experimented with the oven temperature, and found my perfect point was 120C (not the 150C recommended in the recipe).  You may need to adjust your temperature accordingly.  But rest assured, any cracked macarons will taste just as delicious!!!

*  Ingredients *
70g ground almonds
70g ground hazelnuts
125g icing sugar
3 egg whites + 1/2 egg white
105g caster sugar
Ganache
100g dark chocolate
100g cream
25g butter

* Directions *
Combine the ground almonds, hazelnuts and icing sugar in a food processor.  Separately, whisk the egg whites to a foam.  Add a third of the sugar and whip until dissolved.  Add another third and whip for another minute.  Add the remaining sugar and whip until you reach soft peaks.  Delicately fold the mixture of ground almonds, hazelnuts and icing sugar into the egg whites.  In a separate bowl, beat the 1/2 egg white until frothy.  Then add to the final mixture, folding only to slightly loosen the batter.  Transfer mixture to a piping bag and pipe rounds onto prepared baking sheets with non-stick parchment paper.  Preheat the oven to 120C.  Allow the macarons to sit uncovered for 10 minutes.  Bake in the oven for 10-15 minutes depending on your size.  Allow the shells to cool, and prepare the filling.  To make the ganache break up the chocolate and place into a bowl.  Heat the cream until it just reaches boiling point.  Pour over the chocolate to melt and combine.  Finally, add the butter.  Allow to cool and slightly set.  Once it has reached a good consistency, transfer to a piping bag and pipe ganache on one macaron shell, topping with another macaron shell.

Makes about 25 filled macarons

And this curtained picture - some masterpiece, surely! The Transfiguration, maybe?"
And reverently, but ardently, he laid his daring hand on the curtain.
“Pian - piano! What are you about? That must not be touched!”
“What is it?”
“Our last duchess. The Duke does not choose to have her picture removed - though she was! …. you understand? Hush, hush!

Source: Tasso and Leonora, by Anne Manning

A novel…is made of a long thread of language, like knitting, thicker and thinner in patches. It is made in the head and has to be remade in the head by whoever reads it, who will always remake it differently.

Source: A.S. Byatt, Babel Tower, ch. 7 (via theringofwords)
hipstershakespeare:

Hamlet, Act 3, scene i

hipstershakespeare:

Hamlet, Act 3, scene i