Abbie Cornish

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Австралийская актриса
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Have watched ‘The Last Dance’ twice now. Let’s play!
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I wish there was a proverb that would accompany this. Please write one for me... #WhatHappened / A freakin giant Anaconda just bit my leg! / No animals were harmed. I saw a Doctor.
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@maddenrichard
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These are just two of my favorite things.
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Hiiii!!!
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THANK YOU!! I have to say I feel so moved right now!... my gardeners offered to help set up my BBQ today. I mean seriously so generous and sweet and kind. I tried entertaining them with my shoddy jokes I think it worked ; ). I love these guys. One thing I am learning is that during this time you really see WHO someone is. You see their true nature. Their soul. It’s quite astounding. Oh and my manager bought me this BBQ. Which is even more beautiful because he did it without even telling me... purely because I love cooking and was constructing grills over the stove lately. I’m melting. Thank you!
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I wrote this song just for this tour. It’ll never be heard again which is crazzzyyyy! Little tour video from this support gig I did in 2015. DJ Butcher loved fukin with me still wanna kick his ass right now. Best 2 weeks. It’s up on the website Dusk1.com - or on Dusk on YouTube. Tunes are available to listen: DuskSound on SoundCloud. Will put them on Apple and Spotify eventually.
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Oh my gosh
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When I woke this morning my body was craving warm cooked greens and an easily digestible carb. So... For dinner I ended up making a Broccoli, Celery and Kale Soup with a side of Pesto Rice. I have to say this really hit the spot! Remember to nourish your body and tune into what you need right now, and use whatever you have in your kitchen. I freestyled this but here’s a rough recipe: In a large saucepan with a steamer basket and lid, bring one cup of water and 3 cups of vegetable stock (I like to use my own stock) to the boil. While the water and stock is heating, prepare about one and a half to two whole heads of broccoli by separating them into florets (I like to use my hands to break off the florets, and I also use the meaty half of the stalk, cutting off and discarding the bottom or end half). 2 stalks of celery broken into 3 parts so they fit in the steamer, and 2 pieces of kale. Once the water and stock is boiling place the veggies in the steamer. Cover. Cook for about 6-8 mins. Transfer the steamed veggies to a blender (setting aside the water/stock) and add a tablespoon of melted butter to the blender (or more if you like) and a pinch of salt and pepper. Then, add to the blender about one to one and a half cups of the water/stock combo you used to steam the veggies. Now blend, starting on a lower speed and working the speed up until you can blend on high for a couple of minutes. Blend till the soup is consistent and smooth. Poor into a bowl. Season with salt and pepper to taste. Add shaved Parmesan on top. And garnish with parsley or coriander if you have/or desire. For the rice, cook the rice, then add pesto (I also like to use my own) to a rice of your choice (I used white Jasmine rice today) and stir. Together they really are delicious. I like to get a little rice on my spoon and dip into the soup. Xx
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Happy Earth Day!! This is an old pic of course... but just want to say “Hi!” to the trees, the birds, the ocean and the big blue sky ~ Beautiful Mother Earth... enjoy the calm : ) #HappyEarthDay
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#Repost @thefeelgoodkitchen ・・・ Everyday Magic Beans (How-to video in my highlights Makes approximately 5 cups (925 g) or the equivalent of three 15-ounce (425g) cans of beans Ingredients: 1 pound dried beans, (optionally soaked) rinsed and drained 1-3 teaspoon kosher sea salt 3x1 inch strip kombu ½ onion, peeled and root end trimmed 2 to 6 garlic cloves, smashed and peeled 1 to 2 bay leaves Herbs or spices (optional) Directions: Place your beans in a heavy pot with a lid. Fill the pot with enough water to cover the beans by two inches and bring to a boil over medium-high heat. Skim off any foam that comes up to the surface. Lower the heat to keep the beans at a gentle simmer. Add one teaspoon salt of the beans have been soaked in salted water. If not, add 2 to 3 teaspoons to taste. Add the kombu, onion, garlic, bay leaf, and any other seasonings you might enjoy. Be aware that adding any acid, such as vinegar or tomatoes, will toughen the beans and is not recommended until the end of the cooking process. Leave the lid off for firmer beans to use in salads and pasta dishes. If you want creamier beans for dips, creamy soups, curries, and burritos, cover the pot with the lid slightly ajar. Check on the beans periodically. Add more water if needed during cooking to make sure the beans stay immersed. Give them a stir every once in a while to help them cook evenly and to make sure they don’t stick to the bottom. Continue simmering the beans until they are as tender as you like. Remove the onion half. Add more salt to taste, if needed. Serve immediately, refrigerate for up to five days, or freeze in an airtight container for up to six months. If you like, you can add hearty herbs or spices before cooking. Delicate fresh herbs can be chopped and stirred into the beans just before serving or used as a garnish. Some examples of what to use: Hearty or Dried Herbs: fresh rosemary, oregano, or thyme; any dried herbs or herb blends, such as herbes de Provence or Italian seasoning Spices: turmeric, chili powder, cumin, red pepper flakes, curry powder, berbere spice, black pepper Delicate Herbs: basil, cilantro, dill, chives, parsley, tarragon (pg. 36) #pescan
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Thanks for tuning into the live set! Hope you enjoyed it
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DUSK is going LIVEon @earbudsmusic this Saturday the 11th at 4pm PST. 4pm Los Angeles time. A back to back playlist of an hour and 15 mins of good tunes. Follow @Dusk on the @earbudsmusic app. You can download the app for free and then log in using your Spotify or Apple Music account and listen for free too! For each listener @earbudsmusic will be donating money to those on the front lines and to C-19 relief to help us all through this.
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When in doubt make pizza.
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Homemade Gnocchi! This is surprisingly easy to make and only requires 4 medium potatoes, 1.5 cups flour, 1/2 teaspoon salt, and one egg. Today, I found brown rice flour in my pantry that was leftover from when @thefeelgoodkitchen and I made our #Pescan Cookbook. I looked online to see what I could make with it and came across this Potato Gnocchi recipe. There are many variations but I went with this particular one from finecooking.com ~ https://www.finecooking.com/recipe/potato-gnocchi is the link if you want to look it up. I subbed out the all purpose flour for the one I had here and it still worked great. And subsequently it made it gluten free! After making and cooking the Gnocchi you can add any sauce or toppings you like before serving. I added some truffle oil and another egg. ; ) It’s really comforting and super delicious. ️ Sending lot of love to everyone. I hope you’re having a little fun in your kitchen and that it’s providing you with some warmth and positive activity as the days go by. Stay safe. X
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If you have a juicer at home here is a quick and easy to make a vibrant immune booster shot that will help you stay healthy and strong, naturally. Full of vitamins and minerals (especially Vitamin C) and other goodies (for example the turmeric is anti-inflammatory), it will keep for about 3 days in the fridge if you’d like to make extra and bottle it. Much easier that way : ) In a juicer, juice (in this order from most to least amounts, depending on your taste preference): Lemon, ginger, orange, carrot, apple, celery, turmeric (I used turmeric powder which you can just add to the juice and stir). Pour into a small glass and enjoy for an instant uplifting boost.
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Day 19: Pasta game strong! Caramelized Onion and Artichoke Sweet Penne.
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Day by day getting a good routine going here, doing my best and keeping a smile on my dial... hopefully on yours too! Let’s stay calm. And keep sharing the good vibrations. They go far!
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Day 17: For lunch today I made Baked Carrot and Rosemary Strozzapreti. This was a fun one. I used the vegetable broth I made last night to cook the pasta in along with a sprig of rosemary and a quarter of a mandarin. I then drained the pasta and added it to an already cooking skillet of baked carrots (that I also made last night), rosemary, olive oil, a tablespoon of Italian herb pasta sauce, crushed garlic, salt and pepper and then stirred for a minute. Before serving I added a teaspoon of vegan butter and stirred again. Served in a bowl with a single sector of baked onion, and garnished with rosemary, dill, some edible flower petals, salt and pepper.
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Day 14: From my home to yours. Let’s get creative in the kitchen! ~ Today for dinner I came up with this Pear and Parmesan Whole Egg Fettuccine. Have to say this has been my fav creation so far from the last two weeks! I was thinking today... how can I use the fruit in my kitchen in different ways. Fruit for dinner maybe?! So I gave this idea a whirl! // First slicing a pear into thin (wedge shaped) slices and then cooking the slices in a skillet on medium/high with vegan butter, a dash of olive oil, pear mostarda, salt and pepper. Heat down to low/medium. Once slightly browned, I moved the pear aside, keeping the yummy juices. I then cooked the fettuccine, removing it one minute early from the water. After which I drained fettuccine and placed into the same (still hot) skillet over medium heat, added in the pear, some Parmesan and vegan mozzarella and gave it a stir for about 30 seconds to a minute. Added a little more vegan butter and a pinch of salt and pepper and served. As garnish I used small torn bits of parsley. Mostly just for decoration... but I have to say they unexpectedly sat really well in the flavor profile. // All the lessons you taught me and the work leading up to our cookbook are really paying off @thefeelgoodkitchen!
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My friend @aaronkinnane asked me for a self portrait in isolation. Aaron has a series of portraits from artists up on his Instagram right now as we go through this time together. It’s interesting to see how people are experiencing and expressing this. I sent this one over, which is a couple of years old now but I remember feeling at that time very much like I do now. I was alone, in my home, I felt vulnerable and sensitive, open, with a couple of months of no work... holding up a reflective lens to myself and to the world. As if a mirror. After completing this portrait, I turned it negative. Which means I flipped all of the colors. Like negative film. This meant something to me too. If I were to see it differently. If the red on my face were green, and the darkness of my body light. Is that me? And how do I look when I see the opposite. How does it feel? I titled it “Portrait of a Princess”.
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Sending a lot of love to you // We’re all in this together. And we’ll come out of it together.
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@camillaandmarc // Ovaries. Talk about them. Early detection is as powerful as a cure. In support of the cause, these t-shirts will be available in-store and online at CAMILLA AND MARC boutiques nationwide from 2nd March. #ovariestalkaboutthem #powerandsolidarity #CAMILLAANDMARC. Please check out their Instagram directly for more info and personal stories. X Abbie
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#tbt to when I first landed in Hollywood. I think I was 21 or 22 maybe. This photo was taken for a Vogue cover.
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🤍 // Check out @juliastonemusic’s link in her bio to watch a beautiful and deeply insightful rendition of ‘Beds are Burning’ by @midnightoilband - Big message here. BIG!! // #Repost @juliastonemusic ・・・ I’m so so happy to announce a project i’ve been working on over the last few weeks. The video/song I posted earlier of ‘Beds Are Burning’ got me started… inspired I reached out to artists I had a connection with. I thought we could do more, with more of us. I asked if they would cover an Australian song for an album that would raise money for the bushfire crisis. The response was immediate and immense. So many incredible artists have done astonishing versions of some classic Australian tunes. This record ‘Songs For Australia’ sounds AMAZING_ so grateful to @thenational @dermotkennedy @damienrice @kurtvile @joanaspolicewoman @samamidon @dansultanmusic @dopelemonmusic @paulkellyofficial @martha.wainwright @petitbiscuit @pommeofficial who all came back to me, so happy to do anything to help out down here, and have delivered unbelievably beautiful music. All money from this record will go to organisations that are doing amazing things to build a better future for Australia and also to respond to the needs during and following this period of bushfires. @firesticks.alliance.network @seedmob @wild.ark  @theclimatecouncil @landcareaustralia @nswrfs Also, special thanks to @dovneon for creating this beautiful original artwork for the cover of the record (courtesy of @jennsingergallery) You can pre-order cd or vinyl at songsforaustralia.com Record will be available for streaming March 5th xx
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India and Heath’s guitar.
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@toni_maticevski 🤍 Just saw this... feels like forever ago!!
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Come and join us in Los Angeles this Friday between 6pm-8pm at @booksoup to celebrate our #PESCAN Cookbook and to say cheers to the ending of another year! Details: 6pm-8pm Friday the 13th of December Book Soup 8818 W Sunset Blvd, West Hollywood, CA, 90069. @thefeelgoodkitchen
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Sending love from this amazing experience traveling through the sky in a hot air balloon with my best friend @thefeelgoodkitchen. In Morocco!! Sill floating.
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#GivingTuesday is Dec 3! Join me on this incredible day of giving by donating to @BestFriendsAnimalSociety to help save homeless pets. Every donation will be matched, so your kindness will go twice as far! Visit the link in my bio, and let’s work together to #SaveThemAll this holiday season.
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#Repost @thefeelgoodkitchen ・・・ Save the date! December 13th @6pm Abbie and I will be hosting a holiday happy hour celebration at the legendary @booksoup. Out of everything we’ve done on our book tour, this is the event that I am the most looking forward to. Book Soup has been the “bookseller to the great & infamous” on the Sunset Strip since the 1970’s. I used to live up the street from it and would walk down and spend hours perusing the bookshelves, getting lost in the countless titles. I always daydreamed of having a book of my own on those shelves. I didn’t know what kind of book I would write. I wasn’t even cooking professionally or blogging yet. I felt I had something inside that I wanted to share on paper and had just a glimmer of hope that I would be able to one day. Cut to earlier this year when I walked in and saw Pescan on display. I almost started to cry. I know it’s silly because after all, it’s just a cookbook, and there are a gazillion of those around. But in that moment, it didn’t matter because there it was- this beautiful thing we created- sitting in my favorite bookstore, in my favorite city, on my favorite street, with my and Abbie’s name on it. It was such a special solitary moment. Dreams can come true. So, as you can imagine, I couldn’t be more grateful that Book Soup is the setting for our final event of the year! I know it gets busy during the holidays so I wanted to give you a heads up. We’ll have tons of feel-good food and drinks to enjoy and you can get some holiday shopping done too. They really do have something for everyone and super-cute wrapping paper too! Looking forward to celebrating with you. @abbiecornish @Ographr
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Throw back Thursday to NYC with one of the most beautiful and talented actresses I’ve ever met. #ScarlettJohansson. I’ll be your date anytime Scarlett xx #tbt #MetGala