#fork spoon knife

[normystical]

fork (fuck), knife (stab), spoon (cuddle)

fork Jax, knife Caine, spoon Pomni

fork Caine, knife Pomni, spoon Jax

fork Pomni, knife Jax, spoon Caine

fork Jax, knife Pomni, spoon Caine

fork Caine, knife Jax, spoon Pomni

fork Pomni, knife Caine, spoon Jax

results

Voting ended onDec 31, 2025

[royalpresentembroiderysia]

Fork Spoon Knife Machine Embroidery Design - 5 sizes | Royal Present Embroidery

Size: 128.0x137.0 mm (5.04x5.39"), Stitches: 13778 Size: 138.0x147.8mm (5.43x5.82"), Stitches: 14690 Size: 158.4x148.0 mm (6.24x5.83"), Stitches: 15728 Size: 169.1x158.0 mm (6.66x6.22"), Stitches: 16704 Size: 190.5x177.9 mm (7.50x7.00 "), Stitches: 19113 Formats: .dst, .pec, .vip, .hus, .pes, .exp, dat, jef, .vp3, .sew, xxx

[ofwhiskeyandwine-blog]

winter soup

I definitely want to try to focus on soups this winter, (asking santa for a food processor for Christmas-- why am I so old?) so I've been on the look out for particularly good recipes, especially since the past few days the weather finally relinquished its summer ties and plunged into the invigorating briskness of fall.  Cuddled up with a gigantic mug of tea and Agnes Grey, this recipe looks wonderfully inviting. I think I'll add in some yummy and nutritious kale when I get around to making this deeper in winter.

(also, her pictures are GORGEOUS)

Rosemary scented Harissa Beef and Lentil Stew 1/2 lb beef brisket, cubed into 1 inch pieces 1 T harissa 2 tsp ground cumin 2 tsp vinegar salt to taste 3/4 cup lentils 3 cups stock 3 carrots, peeled and diced into 3/4 inch chunks 1 medium onion, diced 3 cloves of garlic 3 small sprigs of rosemary (about 2 T), tied together salt and pepper as needed Soak the lentils for an hour in warm water. Mix together the salt, harissa, vinegar and cumin and coat the beef cubes evenly with the mixture. Let the meat marinate in the fridge for atleast an hour. When ready, saute half the diced onion in oil until soft. Add the meat and brown evenly. Add 1/2 cup of stock. At this point, you can transfer to a pressure cooker and cook for about 20 minutes or 7-8 whistles. If you are cooking in a regular pan, cook on medium heat until the meat is done. Add water as liquids are needed. Meanwhile, saute the remaining onions and garlic in another pan in oil. Add the carrots and saute for a minute. Drain the lentils and add to the mixture along with the rosemary and remaining stock. Over low heat, cook the lentils until almost done. Combine the lentils with the beef mixture and let it simmer for about 15 minutes. Let the stew rest for 15 or so minutes and then it's ready to serve. You can fish out the rosemary at this point, if you want to.

xx,

lizbeth