C'est la vie
Manners don't matter anymore.
C'est la vie
+
dogsandpupsdaily:

- Bracco Italiano. Want more? Follow:http://dogsandpupsdaily.tumblr.com/
+
worthmeltingforelsa:

In many ways, the work of a critic is easy. We riskvery little yet enjoy a position over those whooffer up their work and their selves to our judgment.
We thrive on negative criticism, which is fun to writeand to read. But the bitter truth we critics must faceis that, in the grand scheme of things, the averagepiece of junk is more meaningful than our criticismdesignating it so.
But there are times when a critic truly risks something, and that is in the discovery and defense of the new.Last night, I experienced something new, an extraordinary meal from a singularlyunexpected source.
To say that both the meal and its maker havechallenged my preconceptions is a grossunderstatement. They have rocked me tomy core. In the past, I have made no secretof my disdain for Chef Gusteau’s famous motto:Anyone can cook.
But I realize that only now do I truly understandwhat he meant. Not everyone can becomea great artist, but a great artistcan come from anywhere.
It is difficult to imagine more humble origins thanthose of the genius now cooking at Gusteau’s,who is, in this critic’s opinion, nothing less thanthe finest chef in France. I will be returningto Gusteau’s soon, hungry for more
— Anton Ego
worthmeltingforelsa:

In many ways, the work of a critic is easy. We riskvery little yet enjoy a position over those whooffer up their work and their selves to our judgment.
We thrive on negative criticism, which is fun to writeand to read. But the bitter truth we critics must faceis that, in the grand scheme of things, the averagepiece of junk is more meaningful than our criticismdesignating it so.
But there are times when a critic truly risks something, and that is in the discovery and defense of the new.Last night, I experienced something new, an extraordinary meal from a singularlyunexpected source.
To say that both the meal and its maker havechallenged my preconceptions is a grossunderstatement. They have rocked me tomy core. In the past, I have made no secretof my disdain for Chef Gusteau’s famous motto:Anyone can cook.
But I realize that only now do I truly understandwhat he meant. Not everyone can becomea great artist, but a great artistcan come from anywhere.
It is difficult to imagine more humble origins thanthose of the genius now cooking at Gusteau’s,who is, in this critic’s opinion, nothing less thanthe finest chef in France. I will be returningto Gusteau’s soon, hungry for more
— Anton Ego
+
+
pomposidadpomposa:

Surreal Lion by David Olkarny.
+
poochcrew:

Shhh the baby is sleeping
+
dogswearinghats:

(by sure2talk)
+
forgotn1:

"I fucked up, guys. I fucked up."
+
+
tattoome:

Ben Kwok
+
red-lipstick:

Soul Eom 엄은솔 (Karlsruhe, Germany) - Untitled, 2011-2014     Drawings: Pencils, Pens, Acrylics
red-lipstick:

Soul Eom 엄은솔 (Karlsruhe, Germany) - Untitled, 2011-2014     Drawings: Pencils, Pens, Acrylics
red-lipstick:

Soul Eom 엄은솔 (Karlsruhe, Germany) - Untitled, 2011-2014     Drawings: Pencils, Pens, Acrylics
red-lipstick:

Soul Eom 엄은솔 (Karlsruhe, Germany) - Untitled, 2011-2014     Drawings: Pencils, Pens, Acrylics