(via keepnitsassy)


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i12bent:

Trombonist J. J. Johnson (Jan. 22, 1924 - 2001) was quick to embrace the emergence of be-bop, ahead of most trombonists…
Late in his career Johnson scored and performed on many blaxploitation soundtracks.
Photo by Francis Wolff: J. J. Johnson with Hank Mobley in background during the recording of The Eminent Jay Jay Johnson Vol. 2 session, Hackensack, NJ, June 6, 1955
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i12bent:

Trombonist J. J. Johnson (Jan. 22, 1924 - 2001) was quick to embrace the emergence of be-bop, ahead of most trombonists…

Late in his career Johnson scored and performed on many blaxploitation soundtracks.

Photo by Francis Wolff: J. J. Johnson with Hank Mobley in background during the recording of The Eminent Jay Jay Johnson Vol. 2 session, Hackensack, NJ, June 6, 1955

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Stoked.

I made my 50th sale on Etsy today! 

I’ll celebrate victories, no matter how small.


fffab:

vintagegal:

Burlesque dancer Ethelyn Butler c. 1955

Wow….now I must research her

fffab:

vintagegal:

Burlesque dancer Ethelyn Butler c. 1955

Wow….now I must research her

(via thelingerieaddict)




itisinthelittlethings:

champagnetoasts:

Buttermilk-Blueberry Breakfast Cake

The players:

½ cup unsalted butter, room temperature
zest from 2 large, organic lemons
7/8 cup + 1 tablespoon sugar, separated
1 egg, room temperature
1 tsp. vanilla
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. kosher salt
1 pint fresh, organic blueberries
½ cup buttermilk

The play-by-play:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with tablespoon of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

recipe [and photos] adapted from alexandra’s kitchen original | available here

uhhh yes please!

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