Cool Diet images
Some cool diet images:
graffiti, Latimer Road
Image by duncan
Blankaart
Image by Kristof De Loof
middle
Image by deepsigh1300
Cool Barbecue Foods images
Some cool barbecue foods images:
Queen for a Day
Image by Fort George G. Meade
More than 100 women — active-duty service members, military spouses and female military dependents age 16 and older — were pampered at the 2nd annual Project Cinderella on April 21.
Sponsored by Fort Meade’s USO-Metro, the free event featured makeup and hair demonstrations and a boutique to select a free formal gown, shoes and a handbag.
The six-hour event also included workshops on dressing for every body type, beauty on a budget, military protocol and etiquette, and bra fittings. Free massages also were available. A free gift giveaway offered nail polish, lipstick, bracelets, earrings and clutch Coach purses.
A Princess Tea Party was held for girls ages 4 to 9.
More Meat Porn
Image by ATOMIC Hot Links
Stuffed Mushrooms
Image by lobsteriffic1
Cool Barbecue Foods images
Some cool barbecue foods images:
Street Food at Wangfujing Street (王府井), Beijing, China
Image by Jirka Matousek
Tater Tots
Image by nsdis
Caribou
Image by travelling.steve
Bone-in roasts – divine
Cool Barbecue Foods images
A few nice barbecue foods images I found:
4th of July BBQ
Image by ATOMIC Hot Links
summer time
Image by frankieleon
Cool Recipes images
A few nice recipes images I found:
Remove kombu from rice.
Image by Thomas Cizauskas
Recipe for kale and brown rice (without the pig fat).
RICE
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.
KALE
1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.
See full set of photos: here.
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Photo by Yours For Good Fermentables.com.
May be reprinted only for non-commercial purposes.
Commercial use requires permission, as per Creative Commons.
DSC01782
Image by Eileen M. Kane
Quick black beans
Image by Thomas Cizauskas
From Molly Wizenberg (at Orangette):
Olive oil
1 medium yellow onion, diced
1 tsp. ground cumin
½ tsp. dried oregano
½ tsp. Mexican-style hot sauce, or more to taste (this amount makes mild beans)
1 small (or ½ medium) clove garlic, pressed
1 (15-ounce) can black beans
¼ tsp. salt, or to taste
Pour a glug of olive oil into a medium saucepan, and warm it over medium heat.
Add the onion, increase the heat to medium-high, and cook, stirring occasionally, until the onion is translucent and pale golden. It should be just starting to caramelize; it might scorch a bit in areas too, and that’s just fine.
Add the ground cumin and oregano, and stir well. Add the hot sauce, and stir well again.
Add the garlic, followed by the beans and their can juices.
Reduce the heat to medium-low, and cook until the beans are soft and warmed through. (Some brands of beans are softer than others; some will be ready as soon as they’re warm, but some need more time.)
Taste, and salt as needed. [Watch the salt! Many varieties of canned black beans have a high sodium content.]
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Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.
