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One Direction: Where We Are Trailer!

One Direction Where We Are Trailer

(SYCO)

One Direction is coming to a theater near you!

The trailer has now debuted for Where We Are, the concert movie announced by the band on Monday.

Harry Styles! Niall Horan! Louis Tomlinson! Zayn Malik! Liam Payne!

The thrills! The songs! The crying fans!

Where We Are hits theaters on October 11 for one weekend only.

Make sure you’re there.

Check out the trailer below!

WATCH:

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Matt Barnes — Help Me Catch the Man Who Murdered My Aunt

L.A. Clippers star Matt Barnes says his aunt was brutally murdered last week at the hands of a violent fugitive — and now he’s taken to social media in hopes of finding her killer. Cops say the man is 51-year-old Michael Williams — who they…

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Justin Bieber Lands Calvin Klein Underwear Campaign?

Since so many Beliebers love the way Justin looks in his underwear, we think he would be a great fit for a campaign! Click Here To Read The Full Story




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Pop Off Chick Tanisha Thomas — Lies Lies! She’s Not Joining ‘Orange is the New Black’ Cast

Tanisha Thomas — star of “Bad Girls Club” — is herself a very bad girl, because she’s lying about being the newest cast member of “Orange is the New Black.”A Netflix spokesperson tells TMZ … Tanisha has NOT been cast for OITNB, Season 3.…

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Happy Birthday Selena Gomez! – See 22 Photos Of Her Red Carpet Style Evolution!

Selena Gomez Birthday Photos

(Getty Images)

Selena Gomez turns 22 on Tuesday, and in honor go her birthday, Gossip Cop presents her Red Carpet Style Evolution.

PHOTOS BELOW

The actress and singer hit the red carpet in 2007 as the teen star of “Wizards of Waverly Place.”

Now Gomez is a seasoned pro whose red carpet only gets better with age.

RELATED – Taylor Swift Wishes Selena Gomez A Happy Birthday!

To help celebrate her birthday, below check out 22 photos for Gomez’s 22nd!

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Editor Thoughts: 21 Places to Take a Nap Straight Out Of Your Fantasies

Editor Thoughts: 21 Places to Take a Nap Straight Out Of Your Fantasies

Last post I promise, I had to (Must Read) then back to kicking H-Town’s ass and taking his money…lol

enchantedsleep1

When is the last time you slept out under the stars, waking up to the warmth of the rising sun on your face?

As humans we build houses, close windows, and crank up the air conditioning. But we are a part of nature, and enjoying the outdoors is good for the soul.  In order to get the full…

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Editor Thoughts: 21 Places to Take a Nap Straight Out Of Your Fantasies

Last post I promise, I had to (Must Read) then back to kicking H-Town’s ass and taking his money…lol

enchantedsleep1

When is the last time you slept out under the stars, waking up to the warmth of the rising sun on your face?

As humans we build houses, close windows, and crank up the air conditioning. But we are a part of nature, and enjoying the outdoors is good for the soul.  In order to get the full experience of napping outdoors ditch your back porch and look elsewhere.

Floating down a river, sleeping in a human-size bird nest–where have you always dreamed about taking a nap? What if we told you even your wildest fantasies are a real reality. It’s true, you can take a nap almost anywhere!

Hotels, companies, and even everyday people continue to create all sorts of ways to nap out in nature. Including, suspended near the clouds, hanging over a jungle, or tucked deep beneath the ocean.

These photos explore 21 of the neatest places you can take a nap–literally right out of the pages of your wildest fantasies.  Let’s just say, you never know where you could wake up!

1. Instead of counting sheep, count fish.

underwaterbedPhoto Credits: Tapeta

2. This lakeside retreat provides privacy without any window coverings! 

enhanced-buzz-22221-1390849256-44

enhanced-buzz-30141-1390849446-28Photo Credits: Architizer

3. The enchanted forest princess sleeps here…
enchantedsleep1Photo Credits: Ditte Isager 

4. Sleep like a mermaid, just be careful not to roll off or you might be shark bate. 

bedinoceanPhoto Credits: the VoGUEtte 

5. A real water bed awaits. These docks in Bravo, Croatia don’t attach to boats; instead they offer an incredibly comfortable bed for the most soothing nap ever.

enhanced-buzz-30134-1390840066-18Photo Credits: The Writer’s Ink

6. Anytime, anywhere fairy naps! You can use materials around the house and your own backyard to recreate a fantastic place to spend the day—responsibilities, zero!

everyonecansleepoutisdePhoto Credits: A Place To Get Lost

7. Off the coast of Maldives you can eat, sleep, and nap on the water.

maldivesPhoto Credits: Asia One

8. A human bird nest for napping. Using a Black Diamond Hanging Cliff (which cost around $500) you can suspend yourself just about anywhere and take in the unbelievable views. Just be careful that you are securely attached and know how to get down!

enhanced-buzz-2550-1390845918-5Photo Credits:Buzz Feed

9.The one who sleeps here must be out catching fish, or batteries to make her lamp work.

floatingwaterbedPhoto Credits: White Maria

10. The most luxurious plastic pool rafts ever. These are not some dinky plastic pool toys here.  These are king-size plush beds made to float above clear blue waters.

fancypooltoysPhoto Credits: Brookstone

11. Many people wake up to the sounds of the ocean each morning. This underwater room allows you to wake up INSIDE of the ocean, alongside a flurry of brightly-colored fish. 

undertheseabedPhoto Credits: Trannhadep

12.  I love to read–but who can stuff their nose in a book when this is your view?!?! Careful not to get any of the pages wet!

blueoceanbedPhoto Credits: Paisagistica

13. Some people don’t like to bathe in bug repellant, or deal with the risks of being out in nature. But that doesn’t mean they don’t enjoy the gorgeous sights found only outdoors. This cozy luxury bed offers the best of both worlds.

bringoutdoorsinsidePhoto Credits: CN Traveler 

14. This water couch in paradise offers the new best place to have drinks with your friends.

waterchillspottonapPhoto Credits: OWNC 

15. Hanging chairs made by artist Maffam Freeform allow you to hang out in your garden like never before.

gardenbedsforpeoplePhoto Credits: Modern Archetype  

16. How many secrets have been whispered in this secret garden? Or are visitors so spellbound by the comfort and beauty they forget to talk all together?

gardenbed

17. Usually lounge chairs are lined up side by side, making it difficult to communicate with your lounge partners. This neat poolside napping chair solves that problem. 2 people can rest on this, one facing the other. My only question: who gets the side facing the sun?

poolchair1

pool chair2Photo Credits: Pinterest

18. Nothing compares to this intricately detailed garden bed, made for naps and snacks–check out the table behind the swinging hammock!

gardenparadisePhoto Credits: Gardens of My Life 

19. Take a nap suspended above this calm lake. While all of those fluffy pillows sure look nice–I imagine some getting knocked into the water.

rivernestfornapsPhoto Credits: Gardening Forum 

20. These garden beds bring a whole new meaning to ‘Bubble Boy.’

bubbleboyPhoto Credits: Last oto

21. That’s a wrap–goodnight!

sleepingonthewaterPhoto Credits: Chicken Life 

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Editor Thoughts: 7 of the Most Isolated Houses in the World

Editor Thoughts: 7 of the Most Isolated Houses in the World

Chilling at the turn on 9 grabbing a sandwich and a beer, I happen to run across this article over at Earthporn.com

No doubt every now and again we all want a bit of piece of quiet – we’d all like to live on the fringes of society or in a house in the middle of nowhere where we have no neighbours for miles and miles around.

For some of us this isn’t just wishful thinking however, living far…

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Editor Thoughts: 7 of the Most Isolated Houses in the World

Chilling at the turn on 9 grabbing a sandwich and a beer, I happen to run across this article over at Earthporn.com

No doubt every now and again we all want a bit of piece of quiet - we’d all like to live on the fringes of society or in a house in the middle of nowhere where we have no neighbours for miles and miles around.

For some of us this isn’t just wishful thinking however, living far removed from the rest of the world is simply everyday life.

That said, here are seven of the most isolated houses in the world… Some Day – Added To Bucket List

15._Elliðaey_by_S._Jameson

1. The Holy Trinity Monastery, Greece21._The_Holy_Trinity_Monastery_by_Thomas_Depenbusch

High up in the rocky hills of Meteora lies not one but six monasteries, all of which are still fully functioning today. The Holy Trinity is the oldest of the six monasteries and is also a seeming gravity defying construction which overlooks the Greek town of Kalambaka. The entrance of the monastery can be reached via a series of 140 steps which club about 400 meters high and are carved directly into the cliff face.

2. Just Room Enough Island, CanadaJust-room-enough

Set in the midst of Canada’s Saint Lawrence river sit’s the aptly named Just Room Enough Island, a tiny island which has enough space to support one house and nothing else. When the tide is high the water of the river often laps against the house’s walls however at low tide the owners are able to set up their garden furniture on their porch and soak up the sun, completely neighbour free.

3. Hermitage of San Colombano, Italy17._Hermitage_of_San_Colombano_by_Silvia_Mazzan

While you can drive right by the Hermitage of San Colombano, that’s not to say that this house isn’t incredibly isolated. It may be in clear view of passers by however the house’s location sends a clear message that the occupants do not want to be disturbed. Built in 1319, the Hermitage of San Colombano is situated one hundred and twenty meters up the cliff face and is seemingly carved into the deep valley.

4. Katskhi Pillar, Central Georgia18._Katskhi_Pillar_by_Levan_Nioradze

In the 7th century the Katskhi Pillar, a rock that rises some 40 meters high, became the site of a small Christian church. For the last 20 years the church has been inhabited by one Georgian monk who ensures the upkeep of the church while enjoying the splendid views of the forest below him. Interestingly, even in today’s world women are still not allowed to climb to the top of the Katskhi Pillar.

5. Cougar Peak Lookout, USA19._Cougar_Peak_Lookout_by_Kathy_Weaver

While this entry isn’t exactly a house it’s still worth noting. High up Cougar Peak Lookout in Montana you’ll find this quaint little wooden outhouse which overlooks Clark Fork River, complete with a slanted roof to help it withstand the elements. The outhouse’s scenic location is truly breathtaking and boasts perhaps one of the most magnificent views on Earth to answer the call of Nature by.

6. Stockholm, Sweden20._Stockholm_by_Alfred_Lui

Just a few miles outside of Stockholm, Sweden rests an isolated 137 square meter island which is home to a rather modern, if secluded, residence. The lonely house boasts beautiful glass doors, a  wooden deck, and even an outdoor sauna which allows the residents to comfortable relax in the cold Swedish weather.

7. Elliðaey, Iceland15._Elliðaey_by_S._Jameson

If you were to move to the island of Elliðaey, Iceland, you’d be about as isolated as you could get. On the island there is but one lonesome house meaning your only neighbours would be the few stray cattle that amble about the grassy rock that is Elliðaey. Sadly not a great deal is known about the island or the house that sits upon it however some sources claim it is now simply used as storage, though for what remains uncertain.


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Expert Preserving Tips: Marisa McClellan of Food In Jars

Expert Preserving Tips: Marisa McClellan of Food In Jars

Expert Preserving Tips: Marisa McClellan of Food In Jars

In the past, foods were preserved out of necessity, to sustain people through the winter months. But now? We preserve mostly because jams, jellies and pickles taste good — and it’s fun! That means you can make just a small amount of jam, jelly or pickles without committing to the daunting task of canning a whole bumper crop of tomatoes (and sacrificing valuable shelf space in the pantry). And the…

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Expert Preserving Tips: Marisa McClellan of Food In Jars

Expert Preserving Tips: Marisa McClellan of Food In Jars

In the past, foods were preserved out of necessity, to sustain people through the winter months. But now? We preserve mostly because jams, jellies and pickles taste good — and it’s fun! That means you can make just a small amount of jam, jelly or pickles without committing to the daunting task of canning a whole bumper crop of tomatoes (and sacrificing valuable shelf space in the pantry). And the new book Preserving by the Pint, by Marisa McClellan of the popular blog Food in Jars, will show you how to do it.

Here, we ask Marisa all about preserving for beginners, along with her best tips, ingredients and flavors. She also shares a favorite summer recipe from the new book — only three ingredients required.

How did you get started preserving? Tell us about your background.

I grew up in Portland, OR, where we always had blackberry bushes and apple trees. Throughout my childhood, I got to help my mom make jam and applesauce a few times a summer. It was always something I loved to do. Then, when I was in my mid-twenties, I went blueberry picking with a friend and returned with 13 pounds of berries. Making jam seemed to just be the right thing to do, and so I called home for a quick long-distance refresher and went to work. And I loved it.

What do you look for in fruit you’re preserving?

I am looking for good flavor most of all. Fruit doesn’t have to be absolutely perfect to be right for canning, but if it doesn’t taste good, there’s really not much you can do to improve it.

Where do you source it? Any shopping tips?

I get everything I preserve from local farmers and growers. Several times a summer, I get myself out to a u-pick farm, but most of the time, I work with the vendors at my local farmers’ market.

Any tips for prepping fruits before preserving?

When it comes to berries, they should be washed and either sliced (strawberries) or crushed (all the rest) before being mixed with sugar. Peaches should be peeled, but all the rest of the stone fruits (apricots, plums, nectarines and cherries) just need to be pitted and sliced. Apples should be peeled, chopped and simmered into a sauce before being sweetened and cooked into jam. Pears don’t need to be peeled at all.

What are your favorite kinds of fruit preserves to make — jams, jellies, etc?

Apricot jam is a favorite, as is jam made with Italian plums. On the tangy side, pickled green or wax beans are an annual must-make.

What are some unexpected recipes or combinations you’ve discovered? Seasonings, spices, unusual fruits, etc.?

I love pairing apricots with either lavender or a savory herb like rosemary. Sour cherries preserved with a splash of bourbon are also divine.

Expert Preserving Tips: Marisa McClellan of Food In JarsYour new book Preserving by the Pint focuses on small batches. Why? What do you prefer about canning this way?

I love the small batches in my new book because they make preserving accessible for those of us without lots of time and space. Instead of being tethered to a project for multiple hours, the tiny batches mean that you can be in and out of a recipe in an hour or less. Tiny preserving projects also help reduce kitchen waste, because instead of letting that bundle of radishes wilt into oblivion, you can slice them quickly and drop them into a pickling brine.

What advice do you have for beginners who might be intimidated by preserving?

Start small. Follow a recipe from a tested source. Remember that you can’t kill anyone with high acid preserves like jams or pickles. And have fun!

What are your favorite uses for finished preserves (aside from toast)?

Any time I’m invited to a potluck, I always bring a log of goat cheese, a sliced baguette, and a jar of jam. It’s easy and good. I’m also fond of baking chicken legs with a glaze made from peach jam mixed with a little mustard and grated garlic.

Italian Plum Jam with Star Anise

I first made this jam years back, late in the summer season. The fruit was rapidly softening and very sweet and couldn’t wait another day to be used. I chopped the fruit into bits, added a bit less than half as much sugar as usual and popped in a few pieces of star anise on a whim. The finished jam was ridiculously good. The next day, I dashed out in the hopes of finding more Italian plums, but they had been the very last ones. I appreciated that small batch all the more for its scarcity and managed to make it last until those plums returned again.

1 pound/460 g Italian plums, pitted and chopped

3/4 cup/150 g granulated sugar

3 star anise

Combine the plums, sugar, and star anise in a small bowl. Let sit for at least an hour, to give the anise flavor a chance to infuse into the fruit.

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer.

To cook, scrape the fruit into a large skillet and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush in to fill the space you’ve cleared.

Remove the jam from the heat and funnel into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Makes 2 (half-pint/250 ml) jars.

Reprinted with permission from Preserving by the Pint, by Marisa McClellan.

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Expert Preserving Tips: Marisa McClellan of Food In Jars

Expert Preserving Tips: Marisa McClellan of Food In Jars

In the past, foods were preserved out of necessity, to sustain people through the winter months. But now? We preserve mostly because jams, jellies and pickles taste good — and it’s fun! That means you can make just a small amount of jam, jelly or pickles without committing to the daunting task of canning a whole bumper crop of tomatoes (and sacrificing valuable shelf space in the pantry). And the new book Preserving by the Pint, by Marisa McClellan of the popular blog Food in Jars, will show you how to do it.

Here, we ask Marisa all about preserving for beginners, along with her best tips, ingredients and flavors. She also shares a favorite summer recipe from the new book — only three ingredients required.

How did you get started preserving? Tell us about your background.

I grew up in Portland, OR, where we always had blackberry bushes and apple trees. Throughout my childhood, I got to help my mom make jam and applesauce a few times a summer. It was always something I loved to do. Then, when I was in my mid-twenties, I went blueberry picking with a friend and returned with 13 pounds of berries. Making jam seemed to just be the right thing to do, and so I called home for a quick long-distance refresher and went to work. And I loved it.

What do you look for in fruit you’re preserving?

I am looking for good flavor most of all. Fruit doesn’t have to be absolutely perfect to be right for canning, but if it doesn’t taste good, there’s really not much you can do to improve it.

Where do you source it? Any shopping tips?

I get everything I preserve from local farmers and growers. Several times a summer, I get myself out to a u-pick farm, but most of the time, I work with the vendors at my local farmers’ market.

Any tips for prepping fruits before preserving?

When it comes to berries, they should be washed and either sliced (strawberries) or crushed (all the rest) before being mixed with sugar. Peaches should be peeled, but all the rest of the stone fruits (apricots, plums, nectarines and cherries) just need to be pitted and sliced. Apples should be peeled, chopped and simmered into a sauce before being sweetened and cooked into jam. Pears don’t need to be peeled at all.

What are your favorite kinds of fruit preserves to make — jams, jellies, etc?

Apricot jam is a favorite, as is jam made with Italian plums. On the tangy side, pickled green or wax beans are an annual must-make.

What are some unexpected recipes or combinations you’ve discovered? Seasonings, spices, unusual fruits, etc.?

I love pairing apricots with either lavender or a savory herb like rosemary. Sour cherries preserved with a splash of bourbon are also divine.

Expert Preserving Tips: Marisa McClellan of Food In JarsYour new book Preserving by the Pint focuses on small batches. Why? What do you prefer about canning this way?

I love the small batches in my new book because they make preserving accessible for those of us without lots of time and space. Instead of being tethered to a project for multiple hours, the tiny batches mean that you can be in and out of a recipe in an hour or less. Tiny preserving projects also help reduce kitchen waste, because instead of letting that bundle of radishes wilt into oblivion, you can slice them quickly and drop them into a pickling brine.

What advice do you have for beginners who might be intimidated by preserving?

Start small. Follow a recipe from a tested source. Remember that you can’t kill anyone with high acid preserves like jams or pickles. And have fun!

What are your favorite uses for finished preserves (aside from toast)?

Any time I’m invited to a potluck, I always bring a log of goat cheese, a sliced baguette, and a jar of jam. It’s easy and good. I’m also fond of baking chicken legs with a glaze made from peach jam mixed with a little mustard and grated garlic.

Italian Plum Jam with Star Anise

I first made this jam years back, late in the summer season. The fruit was rapidly softening and very sweet and couldn’t wait another day to be used. I chopped the fruit into bits, added a bit less than half as much sugar as usual and popped in a few pieces of star anise on a whim. The finished jam was ridiculously good. The next day, I dashed out in the hopes of finding more Italian plums, but they had been the very last ones. I appreciated that small batch all the more for its scarcity and managed to make it last until those plums returned again.

1 pound/460 g Italian plums, pitted and chopped

3/4 cup/150 g granulated sugar

3 star anise

Combine the plums, sugar, and star anise in a small bowl. Let sit for at least an hour, to give the anise flavor a chance to infuse into the fruit.

Prepare a boiling water bath and 2 half-pint/250 ml jars. Place 2 lids in a small saucepan of water and bring to a gentle simmer.

To cook, scrape the fruit into a large skillet and place over medium-high heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 10 to 12 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush in to fill the space you’ve cleared.

Remove the jam from the heat and funnel into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Makes 2 (half-pint/250 ml) jars.

Reprinted with permission from Preserving by the Pint, by Marisa McClellan.

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