"I'm Dorothy Gale from Kansas"
Monterey Bay Aquarium
I'd rather be in outer space 🛸
h
tannertan36
dirt enthusiast
PUT YOUR BEARD IN MY MOUTH
Not today Justin
cherry valley forever
ellievsbear
let's talk about Bridgerton tea, my ask is open
祝日 / Permanent Vacation
noise dept.
$LAYYYTER
Kiana Khansmith
❣ Chile in a Photography ❣
will byers stan first human second
i don't do bad sauce passes
PR's Tumblrdome
Keni
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@egboston
JOIN THE INTROVERT NATION MOVEMENT
Im really the nicest, non shy Bostonian BUT when Im on the T (our transit system) I dont even play music and I at times wear my headphones. Ive even caught myself not plugged in to my phone or iPod and no wonder people give me weird looks. The headphones are in my ears but the wire is dangling outside my jacket looking for a jack 😂😭😎😅😐
I made a visit to my old home, LA in October of 2015 as a pit stop in my travels as a seasonal resort/inn chef. Before I started work in WA state, You better believe I spent three sunny days in Cali and one of my MUSTS is ordering a double double animal style burger w/ a large rootbeer. My partner in crime, my friend Angel drives us to the promised land, In-N-Out. Namaste.
Prince night at a thai restaurant on Orcas Island, WA. Summer 2016
parents: "let’s talk about your future"
I dont know why but I found this pic super funny yet asinine. Is it Zak G??
All the kids are doing it...😳
Source If you want more facts, follow Ultrafacts
The incinerated-looking buns are darkened with bamboo charcoal, and the same has been used to give the poisonous-looking cheese its melted-tar look. The beef burgers, meanwhile, have added black pepper, and are topped with an onion and garlic sauce mixed with squid ink.
The international chain says it is the third time it has released a goth-like burger (the others had black buns and black ketchup) and diners have so far given them a “favorable reception.”
Are you fucking serious? A goth burger. OMG.
SOHOT! ISITMADONNA??!!
In the mid-1930s, an Australian journalist visited Germany to report on the rise of fascism and interview Adolf Hitler. The atrocities she saw there, which included the public beating of Jews, forever changed the course of her young life. Nancy Wake, who died Sunday at age 98, would spend World War II fighting Nazism tooth and nail, saving thousands of Allied lives, winding up at the top of the Gestapo’s most-wanted list and ultimately receiving more decorations than any other servicewoman.
Wake made her way from Spain to Britain, where she convinced special agents to train her as a spy and guerilla operative. In April 1944 she parachuted into France to coordinate attacks on German troops and installations prior to the D-Day invasion, leading a band of 7,000 resistance fighters. In order to earn the esteem of the men under her command, she reportedly challenged them to drinking contests and would inevitably drink them under the table. But her fierceness alone may have won her enough respect: During the violent months preceding the liberation of Paris, Wake killed a German guard with a single karate chop to the neck, executed a women who had been spying for the Germans, shot her way out of roadblocks and biked 70 hours through perilous Nazi checkpoints to deliver radio codes for the Allies. (via)
Why I was never taught these facts in school is bullshit. We need to know about past heroes that are not all about men. That includes more on the history of people of color etc.
What a fascinating story. I hope there is a book to read more about this great woman...
Dirty, dirty pepper!
The music is , eh. But Pitbull is hot. Gorgeous and rough.
Spicy Pickled Peaches with Blue Cheese, Mache & Pecans
This salad looks amaze. Welcome spring menus!
7:15 pm @ Jamaica Pond in Boston, Ma. Spring is back :)
WTF OMG LOL
That pussy is down for the count. DYING here...
Lazy Mondays: Seven Spoons’ Chickpea, Sundried Tomatoes, Kasha, Red Onion, Fistful of Herbs Salad with Feta Cheese and Chili Flakes Serves 3 Difficulty Level: Easy, but takes a little prep since I fully endorse using dried chickpeas as opposed to canned. Notes: The more herbs, the better. I added kasha to Tara O’Brady’s recipe, but I think the recipe could take the addition of any grain - farro, quinoa, wheat berries etc. Makes it a little lighter (I photographed it both ways). Forego the cheese to make this a vegan entrée.
In honor of Lazy Mondays, where I feature a recipe from another blogger or cookbook author, this salad comes from one of my new favorite blogs, Seven Spoons. Tara O’Brady writes from southern Ontario. She is cooking with her forthcoming cookbook in my mind (the book will be released in 2015). Her photos are bright and hunger-inducing, and this salad was straight forward, healthy, but also pleasantly open for interpretation. Tara instructs us to add a “fistful of herbs” to the final product. She says, “The fistful of herbs is literal; I head outside to our herb boxes and pick whatever needs pruning or strikes my fancy.” In my case, I added two handfuls — I have small hands as well and I love a fragrant salad.
I happened to have about a cup of cooked kasha, buckwheat kernels, in the fridge, which I tossed in at the end to lighten up the dish. I love chickpeas, but they can be a bit dense, especially since we were eating this as a main course.
Tara notes the red chili flakes are optional, but unless you are total spice-wuss, I suggest including them. For me, the heat was the best part. I also ate the salad on the warm side, and I thought this was perfect. Tara suggests refrigerating for two hours, before eating. Give that a try, but I was hungry and didn’t have the patience to wait.
Ingredients - 1/2 cup kasha (optional) - 1/2 tsp unsalted butter - 1 cup broth - 1/4 large red onion, sliced wafer thin - 2 tablespoons (30 ml) red wine vinegar - Salt - 6 tablespoons (90 ml) olive oil - A good pinch, about 1/8 teaspoon, red chili flakes (optional) - 1-2 cloves garlic, sliced wafer thin - 8 sundried tomatoes, julienned - 2 cups cooked chickpeas (garbanzo beans) - 1 teaspoon (15 ml) English mustard - Freshly ground black pepper - Approximately 1/2 cup (125 ml) of mixed herbs; examples include parsley, thyme, cilantro, basil, oregano and mint - 1/ cup crumbled goats milk feta cheese
Instructions
If using dried chickpeas, soak overnight or for at least 1-2 hours. boil, covered in water, until soft to the bite. Make sure they are fully cooked or the salad will appear dry and the beans won’t soak up the flavors. Drain, and set aside.
If using the kasha, bring broth to a boil. Add butter and kasha, turn off the heat, cover and allow to sit while you make the rest of the salad. The grain will absorb the liquid and will be ready to fluff with a fork.
In a small bowl, douse the red onion with the vinegar. Sprinkle over a good pinch of salt, then use your fingers to squish the mixture a bit - this will work the salt into the onions and expedite the breaking down of their acrid bite. Set aside.
In medium saucepan over medium-low heat, warm the olive oil, garlic and red chili flakes. If there is any sizzle at all, turn the heat to low. Once the oil is fragrant and the garlic turns translucent, turn off the heat. Add the sundried tomatoes and chickpeas at this point, allowing them to steep as the oil comes to room temperature. This step of bathing the chickpeas in the warm oil is wholly optional, but I feel it imparts more flavor into the beans.
Once the oil has cooled, remove the tomatoes and chickpeas from the saucepan and put them into a large bowl (keep the oil, set it aside). Do the same with the onions, adding them to the salad but reserving the vinegar.
In that vinegar bowl, whisk in the mustard, salt and pepper. Whisking constantly, slowly drizzle in the steeped olive oil. Once the vinaigrette is emulsified and thick, coarsely chop the herbs and add to the bowl, reserving about 1 tbs as garnish at the end. Pour this dressing over the chickpeas and tomatoes. Toss to combine. Add Kasha and gently fold in to the mixture.
Crumble the feta over the top, then fold gently to distribute. Check for seasoning.
Serve warm, or refrigerate for 2 hours or more to let the flavors infuse further. Garnish with remaining herbs sprinkled on top.
http://Madonna Remixed. La Isla Bonita by Fernan Garcia!
http://www.youtube.com/watch?v=uQo8XiOAiBE&list=UU1WBatduyS7E3YOUO6qzdZA
