goddammitinternet:

depression-and-movies:

First food gifset, something I’d like to try: Balloon Chocolate Bowls (x)

Ah ha ha ha, holy crap!  This is genius.

think4yourself:

notentirely:

this is my egg slicer.

it occurred to me today that i own this egg slicer. it may be the last egg slicer i ever own.

it’s my adult egg slicer.

there are things we come to own over time. and at this point in my life, these are my adult things. these are the things i own as an adult.

when i was kid, the egg slicer belonged to my mom. for that matter, everything did. i didn’t realize it at the time, but i was raised in a house full of things that were hers and only transitorily mine. she owned the egg slicer, not me. that one, it was her adult egg slicer.

as a young person, out on my own, in the transient world of twentysomethingness, i may have owned an egg slicer - i don’t actually recall - but that was a transitional egg slicer, if it existed at all. it was like the rented studio apartments, the short-term-but-intense relationships, the first jobs — not lasting, able to be cast off, part of the ebb and flow of things and people, a movable life.

but now, i own this egg slicer.

the full weight of the egg slicer occurred to me today.

this is my adult egg slicer.

i am an adult. this life, these things, this is me, as an adult.

i can remember wondering, at 14, what i’d be like when i was my mom’s age.

now i know.

i am the kind of adult with an egg slicer.

this is my egg slicer.

The most profound thing I’ve read today

(via froth)

beautifulpicturesofhealthyfood:

Clean Eating Prep Ahead: Eggs in Muffin Tins. Simply spray a muffin pan with olive oil cooking spray ( or wipe down each cup with Olive Oil , crack an egg into the cup, add seasoning ( a dash of hot sauce,  salt & pepper, onion powder… ) and a few bits of leftover vegetables. In this case, leftover spinach. If you like, you can use a plastic fork to slightly scramble each egg in the cup. 

Source

(via froth)

randomrecipesfromarandomgirl:

Delicious, creamy and rich potato soup. I prefer to use half the onion. Best served in a sourdough-breadboule. Everybody I have made this for loves this recipe!

La Madeleine’s Country Potato Soup

Ingredients:

• 1/8 Cup Unsalted Butter
• 2 Leeks, Thinly Sliced
• 1 Large Yellow Onion, Sliced
• 1.5 Quart Chicken Stock
• 4 Large Peeled Potatoes, Sliced Evenly in 1/4” Slides
• 2 Sprigs Fresh Thyme
• 1/2 Cup Heavy Cream
• 1 Cup Cheddar Cheese
• 1/2 Cups Bacon Cooked and Diced
• Salt to Taste 

Directions:

1. In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.)
2. Add chicken sauce, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. 
3. Add cream, bring to a boil and serve hot.
4. Garnish with cheddar cheese and diced bacon.

deliciousindulgence:

Tropical Chicken Quesadillas

Yield: 4 to 6 dinner-sized servings

• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 2 boneless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 clove garlic, minced
• cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 1 cup avocado and mango salsa (see below for recipe)
• 8 tortillas

Instructions

1. Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.  
2. Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.  
3. Heat 1 tablespoon olive oil in a large skillet.  Brown the chicken until cooked through; remove from the pan and shred into smaller pieces; set aside.  
4. In the same skillet, heat the other tablespoon olive oil then cook the onions and peppers with the salt and pepper until tender.  Add the minced garlic and sauté until just fragrant, about 1 minute.  Remove the peppers and onions from the pan and set aside.
5. Spray a tortilla with cooking spray and place, spray side down, in the skillet.  On half of the tortilla, layer some cheese, chicken, onions/peppers and salsa.  Fold the other side of the tortilla over the fillings and let cook until the bottom of the tortilla is golden and crispy.  Flip and let cook until the other side is also golden and crispy.
6. Transfer the quesadilla onto a plate and cut into 4 wedges.  Repeat with remaining tortillas and ingredients. Serve immediately.

Avocado and Mango Salsa

Yield: 5 servings

• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1 Roma tomato, seeded and diced
• 1 clove garlic, minced
• 1 jalapeño, seeded and diced
• 1/4 cup chopped fresh cilantro
• Juice from one fresh lime
• 1/4 cup chopped red onion
• 1 Tablespoon olive oil
• Salt and pepper, to taste

Stir together all ingredients in a medium bowl.  Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.

—

mikaelheartsfood:

Nutella Cookies

Prep Time 5 Minutes

Cook Time 8 Minutes

Difficulty Easy

Ingredients

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preparation Instructions

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

(Source: )

numnums-com:

cora braganza’s spinach dip recipe
This simple spinach dip recipe is always a crowd pleaser. Because this is so easy to make and can be prepared in advance, I make this for parties or office functions. I became good friends with a fellow home cook at work when I shared this recipe with her over 10 years ago. I recently made a batch for my Tita Menchu to thank her for teaching me some of her signature recipes. I got this recipe from my friend’s mom when I was in high school.

ingredients
spinach, 1 pack, 10 ounces, thawed
knorr leek recipe mix, 1 packet
water chestnuts, 1 can, chopped
sour cream, 16 ounces
baguette

preparation
1 Squeeze out excess water from the spinach. Chop the water chestnuts.
2 In the mixing bowl, combine the spinach, leek recipe, water chestnuts, and sour cream. Let the dip rest in the fridge for at least 1 hour for the flavors to develop.
3 Serve with pieces of baguette.

pag-asaharibon:

Thai Bubble Tea

Ingredients

• 1 cup Bubble Tea Tapioca Pearls
• 8 cups water
• 4 Tbsp honey
• 2 Tbsp brown sugar
• Your choice of Tea (freshly brewed)
• Sweetened condensed milk (optional)
• Large Bubble Tea Straws

Instructions

1. Boil water. Add tapioca pearls and stir until they float. Continue to boil for 15 minutes (stir occasionally).
2. Remove from heat and cover.
3. Let sit for 15 minutes.
4. Drain and rinse with cold water.
5. Add honey and brown sugar to pearls, stir to form a syrup. Refrigerate until ready to use.
6. To serve: Add about 1/4 cup pearls to a glass. If desired, stir in sweetened condensed milk into your brewed tea, to taste. Pour the brewed tea over the pearls. Add the straw. Enjoy!

low-cal-college-gal:

I cannot even believe how much food I just ate and how good it was both taste-wise and health-wise. Oh man, so much deliciousnes- my own little grill-less BBQ! I used the breaded cauliflower recipe base and jazzed it up simply, but it’s too good not to get its own post!

Cauliflower, 300g…

1 1/2 c. ripe sweet cherries, pitted

1 4 oz container Greek Yogurt, vanilla flavor

2 c. milk, any kind (soy vanilla is especially good)

1/2 tsp. vanilla extract

3 TBSP honey or 4 TBSP sugar (more or less to taste)

Put all ingredients in blender. Blend on puree until smooth. Serve immediately, serves 2.