182,000 glasses and 45,00 lights
This is a hall-way in a building used to be a security building used by Saddam Hussein to torture/execute Kurds. Now, it is a part of a museum, and the glasses and lights are symbols of the Kurdish victims of genocide, also the villages & towns shuffled to the ground in the 1980’s.”
(Source: Fuck Yeah Middle East)
I like how this is fairly normal and then there’s a fucking cat in a cup
Photo (c) Enrico Nawrath
Ingredients (serves 3-4):
• 300g pasta, fusilli or similar
• 2 large handfuls of very roughly chopped kale
• ¼ of a head of white cabbage, shredded
• 2 cloves of garlic, mashed
• 1-2 red chillies, finely sliced
• 3-4 tbsp olive oil
• Salt and pepper
1. Boil the pasta in some well salted water. Once cooked through set it to one side and begin to fry the garlic in around 1 tbsp of the olive oil. This is best done in a large, heavy-based frying pan.
2. Making sure not to let the garlic burn add the cabbage and kale, toss for a few seconds and then add the pasta and the remaining olive oil. Continue to toss until well coated. Serve with a scattering of chilli and a little parmesan (if desired).
1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving
Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.
Boil a large pot of salted water in anticipation of the pasta.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.