ellinguista:

Everyone has to leave. And I will say that when I do leave, it’s not because I see something better or anything like that. It’s just that it’s time. When I do leave, it will be the hardest thing. This is my seventh year, and I mean, that’s my family, it’s my heart, it’s New York, to me. But you know, you have to leave things that you love.

I almost cried when they were all saying good bye.

hello-healthy-life:

recipe: homemade whole spelt-sunflower-seed-bread 

for one loaf of bread you’ll need:

• 500g whole-spelt flour (that’s about 4 1/8 cups), you could also use whole-wheat
• 42g fresh yeast or one packet( i think 7g ?) dry yeast
• 50g (about 1/3 cup) sunflower-seeds + some to sprinkle on top
• 2 tbsp. flax-seed (optional)
• a pinch of brown sugar
• 2 tsp. salt
• 2 tbsp. apple cider vinegar
• 450ml (1 3/4 cups + 2tbsp.) lukewarm water
• oil for greasing the bread pan

dissolve the yeast in the water, add in all the other ingredients and mix until it forms a soft, homogenous dough. pour the dough into a greased bread pan, sprinkle sunflower-seeds on top and bake at 356°F/180°C for one hour. remove the loaf from the pan and bake for another 5-10 minutes. 

I used the recipe of my tomato-rosemary-bread and made some modifications to make it a more versatile bread. It’s really quick and easy and tastes so yummy right out of the oven!