Untitled

ruddywashere:

MUSSELS - It’s hard to really describe what I feel when I eat mussels and fries. It’s some sort of orgasm in your mouth as you dip your fries in the amazing broth and experience the crunchy but saucy sensation. This Parisian restaurant will always have a special place in my heart because I ended up going back the very next day for more mussels and they did not charge me a penny. They saw I was in love!
Photography by Ruddy Harootian
*Part of the FotoDC FLASH exhibit in Crystal City - April, 2011.

MUSSELS - It’s hard to really describe what I feel when I eat mussels and fries. It’s some sort of orgasm in your mouth as you dip your fries in the amazing broth and experience the crunchy but saucy sensation. This Parisian restaurant will always have a special place in my heart because I ended up going back the very next day for more mussels and they did not charge me a penny. They saw I was in love!

Photography by Ruddy Harootian

*Part of the FotoDC FLASH exhibit in Crystal City - April, 2011.

Source: ruddywashere

aperture24:

today’s lunch: salmon with stir fried vegetables and thai jasmine rice; kuwait 2011

Source: aperture24

yumbunnies:

BBQ veggie kabobs sprayed with seasoning/glaze flavor.

In the spray bottle = soy sauce + sugar + sherry+ water + dash of cayenne

The more you spray the more flavor you have!

Source: yumbunnies

jessijordan:

The most basic of basic recipes, and a great one for a lazy weekend afternoon! If you don’t want to freeze the broth then it keeps for about a week in the fridge.

Source: jessijordan