OLITZ

"I'm in Love with Fitz.Fitz is who I choose.He's who I will Always choose".- Olivia Pope- I love Scandal, Game Of Thrones, Queen Sugar, Insecure, OITNB, This Is Us, HGTV, Food Network and Christmas

[scandalkraze]

A friendly reminder that Liv will always choose Fitz.

[evilregal-sq-shipper]

Do you ever wish you could just watch a Fanfiction?

[littlereddove]

[7thblacksheep-deactivated201907]

[lovelykladyk-deactivated2019040]

Lol @loveniaimani just got done watching this movie

[loveniaimani]

I reblogged this for the sole purpose of using it for some Tony pics in the future.

[7thblacksheep-deactivated201907]

[lovelykladyk-deactivated2019040]

Lol @loveniaimani just got done watching this movie

[loveniaimani]

I reblogged this for the sole purpose of using it for some Tony pics in the future.

[georgianadesign]

Studio Dearborn, kitchen & bath designers, Mamaroneck, NY. Adam Kane Macchia photo.

[georgianadesign]

Ft. Lauderdale residence renovation. Architects Dufner Heighes. Sarkela Corporation, Boynton Beach general contractors, FL. Troy Campbell photo.

[georgianadesign]

Heydt Designs, Sausalito, CA. Benjamin Dhong Interiors. J. Spix Fine Cabinets. Apperson Hoog & Associates. David Duncan Livingston photo.

[georgianadesign]

Westport residence, CT. Pagliaro Bartels Sajda Architects. Lynn Morgan Design. Shore Point Builders. Michael Partenio photo in New England Home.

[motherofsoutherncharm]

I’m in love! Source: Exquisite Interiors

[georgianadesign]

[georgianadesign]

Studio Dearborn, kitchen & bath designers, Mamaroneck, NY. Interior decorating by Lorraine Levinson. Neil Landino photo.

[georgianadesign]

[georgianadesign]

Structures Building Inc., East Sandwich, MA. Dan Cutrona Photography.

[southernhi-life]

Crescent

James Michael Howard

[kindlles]

[blueleafhome]

[forkfulofflavor]

Pineapple Delight Pound Cake

This moist and flavorful pound cake infused with pineapple juice is perfect for any occasion. Topped with a sweet glaze, it’s a tropical treat that will impress your guests.

Ingredients 1 (15.25-ounce) box yellow or butter cake mix ¾ cup vegetable oil ¾ cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar ¾ cup pineapple juice 4 tablespoons unsalted butter

Instructions Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan. In a large bowl, use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs. Beat for about 2 minutes. Pour the batter into the prepared Bundt pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides. Allow the cake to cool in the pan for a few minutes while you prepare the glaze. In a small saucepan, mix the powdered sugar, pineapple juice, and butter. Heat over medium-low, stirring frequently until the butter melts. Poke holes in the warm cake using a skewer or toothpick. Pour the warm glaze over the cake while it’s still in the pan, allowing it to soak in. Let the cake cool for another 15 to 20 minutes, or until completely cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

[healthyfood-24]

Red snapper with creamy Creole sauce

Ingrédients:

- 4 red snapper fillets

- 2 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp smoked paprika

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

For the Creamy Creole Sauce:

- 2 tbsp butter

- 1 small onion, finely chopped

- 1 bell pepper, finely chopped

- 2 cloves garlic, minced

- 1 can (14.5 oz) diced tomatoes

- 1 cup heavy cream

- 1 tsp Creole seasoning

- 1/2 tsp smoked paprika

- 1/2 tsp thyme

- 1/4 tsp cayenne pepper (optional)

- 1/4 tsp salt

- 1/4 tsp black pepper

- 2 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 375°F (190°C).

2. Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.

4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish is baking:

5. In a separate skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

6. Add the minced garlic and cook for another minute until fragrant.

7. Stir in the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.

8. Remove from heat and stir in the chopped parsley.

9. Serve the baked red snapper fillets topped with the creamy Creole sauce. Enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Calorie Count per serving: 460 kcal Serving Size: 4 servings