The Latest

Sep 7, 2014 / 90 notes

midwestcoastblog:

You can stop growing now, Beans.

(via australiancattledogs)

lookbookdotnu:

PRAGUE FASHION WEEK (by Barbora Ondrackova)
Sep 7, 2014 / 324 notes
garden-of-vegan:

Strawberry-Banana Smoothie (approx. 1 cup unsweetened almond milk, 1 cup strawberries, 1.5 bananas, 1 tbsp chia seeds, and 2 tbsp hemp hearts) topped with pumpkin seeds, cacao nibs, and flaked coconut.
Sep 7, 2014 / 1,609 notes

garden-of-vegan:

Strawberry-Banana Smoothie (approx. 1 cup unsweetened almond milk, 1 cup strawberries, 1.5 bananas, 1 tbsp chia seeds, and 2 tbsp hemp hearts) topped with pumpkin seeds, cacao nibs, and flaked coconut.

peegaw:

masterchefonfox:

Submitted by Notions & Notations of a Novice Cook
This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.
TURKEY-APPLE MEATBALLS:
1lb ground turkey 1 egg 3/4 cup breadcrumbs 1 apple, cored and grated 1 1/2 tablespoon cajun seasoning 1/2 teaspoon salt 2 tablespoon olive oil OPTIONAL: Bamboo skewers
Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.
 GREEN BEANS SUCCOTASH:
2 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 3 medium tomatoes, chopped 2 cups of corn from 2-3 ears of corn 2 cups chopped green beans 1/2 teaspoon salt 3 tablespoon water
Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.
Serve the succotash with the meatball skewers.
Enjoy!

2 down, one to go.
Sep 7, 2014 / 231 notes

peegaw:

masterchefonfox:

Submitted by Notions & Notations of a Novice Cook

This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.

TURKEY-APPLE MEATBALLS:

1lb ground turkey
1 egg
3/4 cup breadcrumbs
1 apple, cored and grated
1 1/2 tablespoon cajun seasoning
1/2 teaspoon salt
2 tablespoon olive oil
OPTIONAL: Bamboo skewers

Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.


GREEN BEANS SUCCOTASH:

2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 medium tomatoes, chopped
2 cups of corn from 2-3 ears of corn
2 cups chopped green beans
1/2 teaspoon salt
3 tablespoon water

Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.

Serve the succotash with the meatball skewers.

Enjoy!

2 down, one to go.
Sep 7, 2014 / 2 notes
Sep 7, 2014 / 94 notes

arabellesicardi:

honestly half the time i don’t post lingerie anymore is because i don’t want to suffer fools getting outraged at the price of independently designed clothes. the closer i get to designers the more upset i get that their work isn’t being understood or respected because people are this winning combination of misinformed and ambivalent 

Sep 7, 2014 / 332 notes

arabellesicardi:

One day you guys are literally just going to expect lingerie to fall out the fucking sky. OUT OF THE SKY. WHO CARES ABOUT FAIR WAGES AND ETHICAL PRODUCTION?????? NOT YOUUUUUUUUUUUUU

scienceandfood:

Flavor the Month: Watermelon
Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.
So what gives watermelon its refreshingly delicate flavor?
Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.
And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 
Photo credit: David MacTavish/Hutchinson Farm
Sep 7, 2014 / 560 notes

scienceandfood:

Flavor the Month: Watermelon

Nothing says “summer” quite like a big, juicy slice of watermelon. Even if you prefer it charred on the grill or blended into an icy agua fresca, watermelon is one of the best ways to beat the late-summer heat.

So what gives watermelon its refreshingly delicate flavor?

Turns out the answer is pretty complicated. Over the last few decades, scientists have identified dozens of flavor and aroma molecules that contribute to watermelon’s unique taste.

And here’s an interesting twist: a watermelon’s flavor has a lot to do with its color. Chow down on a yellow ‘Early Moonbeam,’ a pale ‘Cream of Saskatchewan,’ or a deep red ‘Crimson Sweet’ and you’ll likely notice different flavor profiles for each melon. Read more… 

Photo credit: David MacTavish/Hutchinson Farm

Sep 7, 2014 / 79 notes
Sep 7, 2014 / 90,243 notes

scrlett:

no offense but my favorite hobby is staying hydrated and beautiful 

(via myblogisawonderland)