The Palme d'Or (English: Golden Palm) is the highest prize awarded at the Cannes Film Festival and is presented to the director of the best feature film of the official competition.It was introduced in 1955 by the organizing committee. From 1939 to 1954, the highest prize was the Grand Prix du Festival International du Film.From 1964 to 1974, it was replaced once again, by the Grand Prix du Festival.
In this tender, bittersweet, full-color graphic novel, a young woman named Clementine discovers herself and the elusive magic of love when she meets a confident blue-haired girl named Emma: a lesbian love story for the ages that bristles with the energy of youth and rebellion and the eternal light of desire.
First published in French by Belgium's Glénat, the book has won several awards, including the Audience Prize at the Angoulême International Comics Festival, Europe's largest.
After our severe storm yesterday I wandered out into my Son's garden to investigate the potential damage on the lush plants surrounding his beach house. I sighed realizing that the glorious lilacs may not withstand the gusty, unforgiving weather. What I found was the secret lives of hostas. Storm receding overcast - dripping, dewy with massive raindrops; glistening and hanging onto the green flesh of the leaves. Nature is amazing.
Patti Friday, Photojourno, reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'.
1 can chickpeas, drained 1/2 cup coconut milk 1/2 teaspoon curry 1/2 teaspoon garam masala 1/2 teaspoon garlic powder 1 teaspoon Goya Adobo Seasoning (or onion salt) 1/4 cup fresh chives or scallions, chopped 1/2 cup quinoa, cooked 2/3 cup panko breadcrumbs 4 slices fresh pineapple 3 tablespoons olive oil 2 tablespoons toasted sesame seed oil 1/4 cup Vegenaise lime zest pepper 4 whole wheat hamburger buns 4 teaspoons Earth Balance butter lettuce
Preheat oven to 400 degrees. Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties. Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit. Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty. In a small bowl, stir together the lime zest, pepper, and Vegenaise. Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.