
JVL
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oozey mess

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styofa doing anything
will byers stan first human second
I'd rather be in outer space 🛸
taylor price

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Peter Solarz
Jules of Nature

Kaledo Art
Three Goblin Art
tumblr dot com

@theartofmadeline
art blog(derogatory)
Sade Olutola

PR's Tumblrdome

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trying on a metaphor
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@jacobhoejberg
When you see a friend making the moves on a girl.
madewithpaper / fiftythree.com
Xergiok, the Goblin King Getting Slapped in the Buns by Turtle Princess
“Sherlock Holmes: To a Great Mind” A4
If your favourite detective was a real estate agent, he’d be called Sherlock Homes.
Tortellini with Tomato-Cream Sauce (for 6)
1 package prosciutto tortellini 1 small onion, chopped 2 tablespoons olive oil 3 garlic cloves, minced 4 diced tomatoes 1 package spinach 1 handful basil leaves chopped finely 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups whipping cream 1/2 cup grated Parmesan cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in cream and cheese. Bring to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes or until thickened.
Drain tortellini, toss with sauce. Sprinkle with additional cheese if desired.
“Donald Rhino” 60x80cm
First artwork in a series of savannah animal cutouts.
Stone Age Bread (20 slices á 50g)
100g pumpkin seeds 100g sunflower seeds 100g almonds 100g walnuts 100g linseeds 100g sesame seeds 5 eggs 1 dl extra virgin oil 2 teaspoons himalaya salt
Mix everything in a bowl (don’t blend or grind) and put in a lubricated bread form. Bake for 1 hour in a pre-heated oven at 160˚C.
Parsley-Breaded Codfish /w Lime Sauce
500g codfish 1,5 dl rasp 2 tablespoons chopped parsley 1 teaspoon salt, 1/4 teaspoon pepper
Lime Sauce: 2,5 dl fish bouillon Finely-grated peel from 1 lime Juice from 2 limes 1 dl orange juice 1 teaspoon sugar 1 tablespoon corn starch
Codfish:
Oven: 220˚C.
Dab the codfish with kitchen paper, glaze it with butter and sprinkle it with salt and pepper.
Cut the fish in large squares and put in a plastic bag with rasp and parsley. Shake gently.
Place on baking paper and cook in the oven approx. 6 minutes before serving.
Lime Sauce:
Mix fish bouillon, lime peel, lime juice, orange juice, sugar and corn starch and bring the sauce to the boil. Boil for 2 minutes.
Serve with green beans and potatoes suitable for boiling in their skin.
Salmon Burger /w Avocado Mayo
Between the buns: 2 salmon burgers 1/4 cucumber 1/2 red bell pepper 1/2 red onion Lamb’s lettuce Lollo Rossa lettuce 1 organic lemon Salt/Lemon pepper
Avocado Mayo: 2 avocados 2-4 tablespoons aioli 1-3 garlic cloves 1 organic lemon Salt/Pepper
Salmon Burger:
Squeeze lemon juice on both salmon burgers and season with salt and lemon pepper. Cook in a pan - 5 minutes on the skin and 2 minutes on the other side. Sprinkle some lemon peel on it.
Avocado Mayo:
Cut open the avocados and scoop out with a spoon. Put in a bowl with aioli and garlic. Mash with a fork. Add salt, pepper and lemon to taste.
Put all of this juicy goodness in a bun and feast like there's no tomorrow.
Bacon-Wrapped Sesame Salmon (for 2)
2 fresh salmon fillets without skin (150g a piece) 50g sesame seeds Salt and lemon pepper 4 strips of bacon 200g fresh spinach 2 cloves of garlic 30g pine nuts 6 cherry tomatoes
Flip the salmon in sesame seeds and add salt and pepper. Coil two strips of bacon around each piece of salmon and cook each side in butter on a pan for approx. 5 minutes at medium heat.
Cut tomatoes in eighths. Pick and clean the spinach thoroughly. Peel the garlic and chop delicately.
Heat some butter in a deep pan. Roast the pine nuts briefly in the warm butter, add onion - then spinach. Sauté briefly until the spinach softens and crumples up.
Serve the spinach salad on a plate along with the salmon and garnish with tomatoes.
Serve with a mixture of basmati rice/wild rice.