★
The Bowery Presents
PR's Tumblrdome
Lint Roller? I Barely Know Her
Sade Olutola
ojovivo
The Stonewall Inn
No title available
cherry valley forever
official daine visual archive
Monterey Bay Aquarium
🪼
roma★
@theartofmadeline
No title available
Claire Keane
EXPECTATIONS
The Bright Sessions
No title available
Product Placement
seen from Brazil
seen from United States
seen from Brazil
seen from Uzbekistan
seen from Azerbaijan
seen from Netherlands
seen from China
seen from Vietnam
seen from Italy
seen from Malaysia
seen from China
seen from Türkiye
seen from Maldives
seen from United States
seen from Brazil
seen from Nepal
seen from Paraguay
seen from Sweden
seen from Indonesia
seen from Germany
@allingoodflavor-blog
Polenta, Mozzarella, and Tomato Caprese Salad
After baking the polenta in the oven for an hour or so, I chopped some vine tomatoes, fresh mozzarella, and basil leaves. The crispy polenta was a nice contrast to the juicy tomatoes, and soft cheese. The basil and Italian dressing tied everything together. The hot and the cold mixed with the spicy and the sweet to make something both light and filling.
Polenta, Mozzarella, and Tomato Caprese Salad
Cinnamon Bread Budding
Already having made too many croutons with my old bread, I decided to try to repurpose a sourdough loaf into some bread pudding. I chopped the bread and drizzled the bread cubes with a little butter. I mixed cream, butter, sugar, cinnamon, nutmeg, and little vanilla together, and I poured this mixture over the bread. I baked it all together for about an hour at a low temperature. I ended up eating it with chocolate chips and whipped cream on top. Bread pudding sure makes stale bread taste good, but, then again, putting sugar, butter, and cinnamon on just about anything will make it taste better.
Cinnamon Bread Pudding
Couscous Salad
Tomatoes, red onions, fresh mozzarella, fresh corn, and couscous... all drizzled with a little bit of Italian dressing. Quite the salad, indeed...
Couscous Salad
Blackened Salmon with Sweet Mashed Potatoes and Asparagus
As I prepared to travel to Brooklyn for the weekend, I found myself in possession of salmon, an acorn squash, asparagus, and a sweet potato. I decided to crust the salmon with some parmesan, dill, bread crumbs, and Italian seasonings, after which I fried it on the skillet. In the meantime, I cooked some asparagus in a little salt, pepper, and balsamic vinegar. I also cooked the acorn squash and potato separately, and then I combined them in a pan with some heavy cream, butter, and seasonings. They formed a nice little sweet mashed potato texture. Mashed potatoes, blackened salmon, asparagus, empty plate.
Blackened Salmon with Sweet Mashed Potatoes and Asparagus
Tomato Asparagus Pizza with Goat Cheese
Chopped asparagus tossed in olive oil. Farmer's market tomatoes sprinkled with salt and pepper. Fresh dough rendered crisp by a pizza stone. Sweet goat cheese dolloped on top. A pinch of red pepper flakes. A pinch of marjoram. Salt. Pepper. Crisp. Crunch. Seconds and thirds.
Tomato Asparagus Pizza with Goat Cheese
Spicy Salmon Tortellini
With leftover wanton wrappers and a strip of salmon, I decided to try a little twist on lobster tortellini: a concoction that I call salmon tortellini. Despite how strange it may sound, it actually turned out to be quite scrumptious. I baked salmon with some peppers, olive oil, and balsamic vinegar. Then, I pureed the ingredients in my tortellini stuffing, which included salmon, peppers, chives, a little heavy cream, parmesan, salt, and pepper. The inside turned into a nice creamy consistency, and I put the stuffing into the wanton rapper, which would be my makeshift ravioli pasta. I then baked the oddly shaped pasta structures in the oven, until they turned crispy. I served them hot with some thick marinara sauce, fresh basil, and parmesan cheese. The sauce helped unscrisp them, and they actually had the same consistency as an al dente pasta. Weird as it may sound, salmon tortellini with a nice sauce and cheese layer on top tastes quite delicious. Can you patent food recipes?
Spicy Salmon Tortellini
Eggroll Surprise
With an abundance of teriyaki-flavored vegetables, I had to figure out a creative way to package the vegetables for consumption. I decided to make homemade eggrolls, which I assembled by using wanton wraps. I simply put the vegetables in the wraps, and I used a little water to get them to hold together. I decided to bake--not deep fry--the eggrolls. They were so crunchy and juicy. I served them with a side of Chinese food.
Eggrolls Surprise
Breakfast Skillet
At the intersection of laziness and simplicity, this breakfast skillet is my go-to option for a hearty start to the day. I cut up some potatoes and season them with cumin, coriander, red pepper flakes, and a little salt. I crack two eggs to go alongside the potatoes, and I put a little homemade salsa with basil on top. It tastes delicious. I also put some mozzarella cheese on top, after I finished taking pictures. A little mozzarella cheese never hurt anybody.
Breakfast Skillet
Creamy Vegetable Pie
A plethora of summer veggies were marinated in some condensed cream of mushroom soup. A little pie crust was made and baked for a brief second. The vegetable mixture was placed in the crust. The pie was topped with a crust topping. The pie was baked. The pie was tasted and eaten entirely. All of this was done very passively.