Music, Food, Art and Love

foodopia:

cranberry grapefruit sorbet: recipe here

foodopia:

vegetable pad thai: recipe here

foodopia:

tuna stuffed hard boiled eggs: recipe here

prettyjenjen:

This is what I care about. You religious fucks need to go somewhere.

(Source: 123into-the-wild123)

foodopia:

creamy penne with walnuts, arugula, and blue cheese: recipe here

miss-love:

metalintheflesh:

This is my youngest daughter, Ava.  I felt that I needed to share the conversation she and I had after a school field trip today.

Ava: Mommy, we saw Princesses skating on the ice!!

Me: Wow!!  Did you have fun?

Ava: Yeah, but there is a best part!!

Me: What was it?

Ava: We got to meet the Princesses and I asked Snow White if she had a boyfriend.

Me: (Laughing) Did you?  What did she say?

Ava: She said she did and then she asked me if I had one!! And I said I had one, but I didn’t like him any more.  

Me: Oh.  Well, how come you don’t like him anymore?

Ava: Because I like my other friend now and then I got scared and asked her if I could still be a princess and she asked why so I told her that my friend I like is a girl and I want to have a girlfriend.

Me: (a bit surprised) Oh.  Ok, well what did she tell you?

Ava: That’s the best part!  She said that as long as I have love I already AM a Princess!!

<3

Snow White and Gay rights at the same time? How can I not reblog?

This is so beautiful <3

(via violatricolorhortensis)

foodopia:

pasta with pesto, peas, and sundried tomatoes: recipe here

foodopia:

eggplant sandwich with fries: recipe here

(via foodopia)

tango-mango:

Over the past 5 years or so I have made this recipe for Marinated grilled shrimp countless times. I’ve taken pictures, but it’s really hard to capture with a camera how scrumptious they are. Tonight I was hell-bent to make it work. Daylight was waning and people were hungry. I pulled most of the shrimp off their skewers onto a platter for the hungry crowd, but took some into our garage to photograph. (Our garage is my “studio” by the way.)

I present to you one of my all-time favorite foods, and perhaps the best picture I can capture of it.  What you see was our dinner tonight.

Marinated grilled shrimp

• 1 cup olive oil
• 2 tablespoons dried parsley, or 1/4 cup chopped, fresh parsley
• 1 lemon- zest and juice
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds large shrimp, peeled and deveined, with tails attached
• Lemon wedges for garnish

Directions:

In a mixing bowl, combine olive oil, parsley, lemon zest, lemon juice, hot sauce, garlic, tomato paste, dried oregano, salt and pepper. Whisk to combine.

Put shrimp in a large resealable plastic bag and pour marinade over shrimp. Get as much air out of the bag as possible and close bag. Place the plastic bag of shrimp in a bowl and refrigerate for two hours.

If using bamboo skewers, soak them in cold water for 30 minutes prior to use. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Clean and lightly oil grill grate. Preheat grill to high (approximately) 500 degrees. Place shrimp on grill grate and immediately turn heat down to medium. Close grill lid. Cook shrimp 5 minutes per side, or until opaque.

Note: Shrimp size is determined by approximately how many of a particular size shrimp make up one pound. I usually use the 21-25 size shrimp.

omg I MUST make these!

foodopia:

spicy ginger chicken noodle soup: recipe here

Totally making this the next time I’m sick

fattiesdelight:

Zesty Shrimp and Quinoa