Mariana Cuarta

798 Flips | 1 Magazine | 5 Likes | 4 Following | 2 Followers | @marianacuarta | Keep up with Mariana Cuarta on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Mariana Cuarta”

5 cosas sorprendentes que ocurrieron en 2014

<b>La noche del 15 de abril el cielo se tiñó de sangre.</b><p>No es la primera línea de una novela de guerra. Si acaso de una científica: aquella fue la noche de la tetraedra. O tétrada.<p>En palabras más mortales, hablamos del fenómeno que se conoció como " Luna de sangre", un eclipse en el que la Luna …


Photography by Jason Kim for Bullet Magazine<br>Styling by Jessica Bobince<br>Hair by Thanos Samaras<br>Make-up by Robert Greene<br>Model Hirschy Hirschfelder


The clouds,—the only birds that never sleep.<br>Victor Hugo, The Vanished City.


Football Stadium FC Bate Borisov by Ofis Arhitekti in Barysau, Belarus

Animals in Moiré” series by Milan-based illustrator and artist Andrea Minini

Add #colors please

"Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience and the passion to reach for the stars to change the world." ~ Harriet Tubman

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いい湯だな~♨ またまたシャンプーday。 #シュナウザー#ミニチュアシュナウザー#dog#MiniatureSchnauzer

HardRock Hotel, Pattaya, Thailand

Animal Portraits by Tim Flach

Si chiama Tim Flach ed è un fotografo londinese che ha collezionato nei suoi lavori incredibili scatti fotografici di animali. Alcuni, come quelli …

Astarte Suits #Hotel, Greece #pool #travel

Delphinapterus_leucas #nature


Venice . . . in winter #winter #italy #venice #venezia

Creative Sculptures by Eddi Prabandono

buttermilk panna cotta 1/3 cup (80ml) warm water 3 teaspoons powdered gelatine 1 cup (250ml) single (pouring) cream 1 cup (220g) caster (superfine) sugar 2 teaspoons vanilla bean paste 1½ cups (375ml) milk 1½ cups (375ml) buttermilk Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar and vanilla bean paste in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine and stir to combine. Remove from the heat and strain into a bowl. Stir through the milk and buttermilk and divide the mixture between 6 x 10cm (180ml) deep-fluted tart tins and refrigerate for 3–4 hours or until set.