A cultural landmark and the most shocking novel in the English language, Naked Lunch is an exhilarating ride into the darkest recesses of the human psyche. An unnerving tale of an addict unmoored in New York, Tangier, and ultimately a nightmarish wasteland known as Interzone, Naked Lunch's formal innovation, formerly taboo subject matter, and tour de force execution has exerted its influence authors like Thomas Pynchon and J. G. Ballard; on the relationship of art and obscenity; and on the shape of music, film, and media in general.
What I wouldn't give to learn the story behind the name of today's MAC Unsung Hero, Naked Lunch ($14.50). Was there really a lunch in which the attendees
Naked Asian Grocer is Australia's first bulk food store specialising in Asian groceries. Shop online for plastic free, and affordable Asian pantry staples.
A shirtless photo of Mark Twain has taken the Web by storm. From Faulkner to Hemingway, here are other writers who’ve gone topless.
Source: @dennistheprescott
Guest post from Alexandra Stafford, aka Alexandracooks. You know summer has arrived when your favorite slice of pizza at your favorite neighborhood spot all of a sudden tastes too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked. Unburdened by layers of toppings, the dough sprung beautifully on my secret weapon, the Baking Steel, emerging with crests and craters, a landscape that so nicely catches a heavy brushing of herb-and-garlic olive oil. This hand-chopped pesto-esque sauce can be used as a guide — change up the herbs, add some spices, throw in some nuts. Just be sure to keep it light. This herb-topped naked pizza makes an irresistible summer appetizer, but with a hearty salad could of course complete a meal. Naked Pizza with Basil & Garlic 1 round pizza dough (Lahey Dough recipe below) 2 small cloves garlic pinch salt 1 cup of loosely packed basil leaves crushed red pepper flakes to taste 2 to 3 tablespoons of olive oil 2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano sea salt for finishing 1. Place your Baking Steel in the oven and preheat your oven to 550ºF. Allow Steel to heat for 45 minutes. 2. About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a lightly floured work surface. Place a sheet of parchment paper onto your pizza peel. 3. Meanwhile, make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic. Transfer mixture to a small bowl. Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir. 4. Gently stretch your pizza round into a circle, roughly 11 inches in diameter. (Note: You can do this in the air using the backs of your hands to gently stretch out the dough; or you can do this on the surface of your board.) Place dough onto parchment paper-topped peel. Drizzle lightly with olive oil. 5. Shimmy your dough onto your Steel. Bake until dough is blistered and lightly golden, about 5 minutes. Transfer to a cutting board. Brush with basil-garlic mixture. Sprinkle with sea salt. Cut and serve immediately. Lahey Pizza Dough: 1000 grams flour, preferably tipo 00, plus more for shaping dough 4 teaspoons fine sea salt 1/2 teaspoon active dry yeast 3 cups of water 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). 2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. 3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill.
This is one of my husband's all-time favorite meals. I've even converted some friends to fish after they've eaten this. I serve the dish with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
Check out these delicious vegan burritos from around the web. Protein-packed and vegan friendly. Including breakfast burritos, bowls, naked wraps, and more!
They say good food doesn't come in cans. At least, not the cans in my apocalypse supply kit. If you're up in Quebec, your experience with the canned gourmet offerings of Le Naked Lunch might skew your view the other way. Made by real chefs who used to run a bistro near Montreal, the
Want to lift your dinner game? This Marinated Sumac Tofu recipe is full of healthy ingredients and is sure to be a dinner favourite in any household.Recipe by Ashleigh Calder @innerpickle_
Naked Burgers + Chunky Salsa
Qu’elles s’affichent chez les plus grands pâtissiers, chez les maîtres glaciers ou dans vos supermarchés, chaque année, les nouvelles glaces sont les stars de l'été ! La tendance 2015 : une bonne dose de créativité teintée de joyeuse nostalgie enfantine. Esquimaux, crèmes glacées, sorbets... et même glaces vegan, voici notre sélection de douceurs remarquables.
Life in the Boomer Lane went to lunch yesterday with two friends. While they dined, they discussed important topics like politics, travel, and getting naked in a hot tub (prior life experien…
This peanut butter-miso chickpea salad reimagines the elements that make a GREAT “mashed salad”. Peanut butter for the fat, some miso for the salt, rice vinegar for acid (with maple syrup for balance, of course), and a SHIT TON of spices. Each bite takes your taste buds on a journey from mouth-gluin
What’s your favorite type of sandwich? Personally I’m fond of mozarella and prosciutto panini, but for rainy-day lunches, this hearty baked ham and cheese sandwich with a creamy filling flecked wit…
Perfect for girls on the go (and nutritionist-approved).
Hey guys! I wanted to share with you some of my favourite places to eat in Bali, Indonesia! As you may have been able to tell from my Instagram feed this year, I have been living in Bali! I have found SO many amazing places to eat here. Probably the best in the world so far! An abundance of plant ba
Pressure group AnimaNaturalis gave shoppers food for thought when they unveiled a giant plate of human flesh in the middle of a busy marketplace in Barcelona.
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::Stares at mason jar salad and shivers::
Need something to nosh before you hit the gym? These 16 snacks can fuel you up or boost your recovery post-workout.
Get ready to fall in love with this easy bang bang cauliflower recipe! These crispy, oven-baked cauliflower florets are breaded with panko and served with a rich, creamy, and tangy bang bang sauce. Perfect as a vegan appetizer, this dish is ideal for parties, get-togethers, or any time you want to impress your taste buds with something truly delicious and flavorful!
A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy vegetables? Let’s make a no-lettuce taco salad instead. The most important thing in a chopped salad is a good variety of flavors and textures so it doesn’t get boring or mushy.
The best thing about David Cronenberg’s 1991 adaptation of William S. Burroughs’s hallucinatory satire Naked Lunch is that it isn’t an adaptation at all. If you’ve read that novel, you could almost…