Ten.Seven.Eleven

theheadreptilianswife: olgie13: “This gorgeous Hälssen &...

Mon, 20 May 2013 01:45:10 -0400

olgie13:

“This gorgeous Hälssen & Lyon calendar is made of brewable tea. Each day is made of fine pressed wafer thin tea leaves.”

Um……must have yesterday.

cicelyjoi: daruphotos: “…to have and to hold” Me seeing my...

Mon, 20 May 2013 01:44:15 -0400

cicelyjoi:

daruphotos:

“…to have and to hold”

Me seeing my groom for the first time….

My friend is gorgeous.

allthingshairr: Is your scalp itchy??? Here is a spray...

Sun, 19 May 2013 13:07:37 -0400

allthingshairr:

Is your scalp itchy??? Here is a spray bottle recipe for itch relief.

Beautiful!

To the madness, I do confess: Spring Garden Blessing

Sat, 18 May 2013 23:07:58 -0400

To the madness, I do confess: Spring Garden Blessing:

natural-magics:

A garden is already a pretty magical place, but a little spellwork can help your plants thrive. This spell is ideal for the early spring, when plants are just starting to sprout. You will need:

1 pint of milk

a few spoonfuls of honey

4 wooden garden stakes

a length of green ribbon

If you can…

This is a nice garden ritual no matter what you believe in.

Photo

Fri, 17 May 2013 18:13:36 -0400

Say it again.

Fri, 17 May 2013 17:36:37 -0400

Say it again.

frostbackscat: starfleetrambo: nekugrandchase: gemiblu: recyk...

Thu, 16 May 2013 22:28:55 -0400

frostbackscat:

starfleetrambo:

nekugrandchase:

gemiblu:

recykle:

A boy sharing an umbrella with a deer

why do i love this so much

that’s some Miyazaki shit right there

in response to the comment above. someone tell me if I got the kanji right cause I dunno

I’D READ/WATCH THIS SHIT OUT OF THIS MOVIE

Make this movie now. It must be animated.

Love this.

Thu, 16 May 2013 22:22:01 -0400

Love this.

mother-gaia: Gentry’s Peach Lemonade 6 cups of filtered...

Wed, 15 May 2013 17:05:24 -0400

mother-gaia:

Gentry’s Peach Lemonade

6 cups of filtered water

1/2 Cup of Sugar

3 teaspoons of Honey

4-5 peaches coarsely chopped

1 cup of Lemon Juice

Hellooooo Summer!

OOOOOHHHH!! Can I do this? Yes, says I.

wtfevolution: “Uuuurrrnnnggghhhhhh.” “You feeling okay,...

Mon, 13 May 2013 01:21:40 -0400

wtfevolution:

“Uuuurrrnnnggghhhhhh.”

“You feeling okay, evolution?”

“I feel awful. I think I partied a little too hard last night. I have got to stop doing that.”

“Well, yeah, you’re not exactly 21 million years old anymore. Here, have an aspirin.”

“Thanks. I just wish I remembered what I — oh. Oh no.”

“What?”

“I think I may have made some animals last night.”

“Oh, I’m sure you didn’t.”

“Then why do I have ‘variable neon slug’ written on my hand? Oh god, what does that even mean?”

“Just get some rest, okay? I’m sure you can sort it out later.”

“This is so embarrassing.”

alexandraelle: 1 mango 1 papaya 1/2 pineapple 1 coconut (just...

Mon, 13 May 2013 01:01:20 -0400

alexandraelle:

1 mango
1 papaya
1/2 pineapple
1 coconut (just the water)
1 orange
1/2 cup ice
Splash of orange juice
I have lots more left and I cannot WAIT to drink it. SO YUMMY!!

Hahahahahahahaaa! #truths

Mon, 13 May 2013 00:57:01 -0400

Hahahahahahahaaa! #truths

Photo

Mon, 13 May 2013 00:51:14 -0400

feistie: A kid was walking around school wearing this today and...

Mon, 13 May 2013 00:46:46 -0400

feistie:

A kid was walking around school wearing this today and didn’t receive a single comment from administration.

Meanwhile, I was pulled over twice by them to mention how “incredibly short” my bottoms were.

Last time I checked, my shorts don’t reference blowjobs.

Quit sexualizing things that aren’t meant to be suggestive.

suicideisnotanoption4u: 8-years ago, CHP Officer Kevin Briggs...

Mon, 13 May 2013 00:41:17 -0400

suicideisnotanoption4u:

8-years ago, CHP Officer Kevin Briggs talked this young man out of jumping off the Golden Gate Bridge.

That young man’s name is Kevin Berthia.
Today he is 30 years old and married with 2 children.
This week he presented Officer Briggs with an award on behalf of the American Foundation for Suicide Prevention.

The story of how Officer Briggs talked Kevin down is remarkable.

As you can see in the picture, Kevin is literally one step away from jumping to his death. But for more than hour, the officer listened to Kevin pour his heart out about his troubles and told him, “I know you think things are bad, but they can get better.”

Kevin says, “Officer Briggs never made me feel guilty for the situation I was in. He made feel like, I understand why you are here, but there are alternatives”

Kevin is just one of countless lives Briggs has saved over his 23 year career.

Briggs, who was promoted to Sergeant five years ago, is humble about what he does. He says, ”they make the decision, when they step back over that rail it takes a tremendous amount of courage”

I salute Sergeant Briggs!
Photo: The San Francisco Chronicle, John Storey

hourglassandclass: Christina Hendricks of Mad Men looks...

Mon, 13 May 2013 00:37:52 -0400

hourglassandclass:

Christina Hendricks of Mad Men looks ridiculously beautiful in this magazine photoshoot.

For more stunning curves and body acceptance, check out my blog :)

cant-ignore-me: The first letter my girlfriend wrote me on my...

Mon, 13 May 2013 00:35:33 -0400

cant-ignore-me:

The first letter my girlfriend wrote me on my 17th birthday :)

thugkitchen: ANYBODY CAN GRILL A FUCKING BURGER OR HOTDOG....

Sun, 12 May 2013 22:54:47 -0400

thugkitchen:

ANYBODY CAN GRILL A FUCKING BURGER OR HOTDOG. Elevate your grilling game with something that simpleminded motherfuckers wouldn’t even consider. Grilling veggies is some classy shit and it only takes a few minutes. I am not talking about some played out portabella burger that tastes like a dirty sponge. Eggplant, artichokes, okra, lettuce: all that shit can be thrown on the grill and are in peak form during the spring and summer. People are guaranteed to come correct next time you invite them over. Raise the fucking bar and grill to impress.

GRILLED ROMAINE HEARTS WITH AVOCADO LIME DRESSING

2 romaine hearts, washed, trimmed, and sliced in half

1 clove of garlic, chopped up all small

2 tablespoons olive oil

a pinch of salt and pepper

Avocado Lime Dressing

1 ripe avocado

1/3 cup fresh lime juice

2 tablespoons rice vinegar

1 tablespoon olive oil

1 clove garlic, chopped all small

½ teaspoon agave or honey

1/4 teaspoon cumin

1/4 cup water

salt to taste

For the dressing, put all the ingredients in a small food processor or blender and combine until creamy. Add the pinch of sea salt and mix it in. If that shit looks way too thick, add more water until it looks like salad dressing. Pour it all into a small container and refrigerate until the lettuce is ready.

To grill the romaine hearts, heat the grill to a medium-low heat. As long as the grill isn’t crazy hot, you are good. While the grill heats up, mix the garlic, olive oil and salt and pepper in a little cup. Brush or spoon the oil mixture to the cut side of the lettuce. This isn’t the fucking dressing so go easy. Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred but not all fucking limp so pay attention. When they look good, put them on a plate and put some dressing over the hearts. Top with sliced green onions, chopped cilantro, and plenty of black pepper.

Enough for 4 people with some extra dressing

We shared this recipe with our homies over at GQ Online, go check them out.

THUG KITCHEN, BITCH!

vegenista: Raw Squash Noodles with Lemon-Basil Cashew Cream...

Sat, 11 May 2013 22:16:54 -0400

vegenista:

Raw Squash Noodles with Lemon-Basil Cashew Cream Sauce

The farmers’ market is abound with so many of my favorite seasonal delights - fresh cherries, asparagus, strawberries, romanesco cauliflower, tomatoes, & summer squash! I’ve been waiting for the moment that summer squash arrived at my CSA stand & yesterday I caught my first glimpse! Why the excitement? Raw “pasta” of course! Last summer I bought a spiral slicer, & made my first batch of zucchini noodles with raw tomato marinara & my life changed that instant! I love pasta, but my ever slowing metabolism doesn’t. And really what’s pasta without the sauce? Isn’t it the topping - a spicy tomato marinara, a creamy cashew alfredo, a zesty basil pesto - where all the flavor is anyway? So the beauty of zucchini noodles is that they are practically, if not totally guilt free! And they’re way more fun to prepare than dropping a bunch of dry pasta in boiling water. I enjoy the meditative process of cranking the handle & watching the dense squash become delicate noodles. And I recently cashed in the Joyce Chen for the Benriner, which gives you 3 blade options for varied noodle sizes, & I find the middle size to be perfect for zucchini squash noodles.

While I was instantly inspired by the arrival of squash at the market, I was further inspired by the friendly marketeer at my CSA’s stand. After a brief hiatus, I am back to my bi-weekly share & anxiously rooted through the contents of my box to see what I had to work with. A bundle of “basil fino verde” caught my attention. It certainly smelled like basil, & that was a delight, but looked a bit like thyme. So what should I do with it? Use it as a garnish? Mmmm, sprinkled on pizza, or pasta? Perhaps. I asked the marketeer if he had any suggestions, & boy did he! Win! And turns out he’s vegan. Win! Win! He said he had recently used it to make a “Basil Cashew Pesto” that he used as a spread on toasted bread, & as a dip for artichokes. Wow. Right? Get me some artichokes & baguette! But then, with zucchini & summer squash in hand, my inspiration bell rang. Ding ding! Raw “Pasta” with Basil Cashew Pesto Sauce. I quickly called upon my blog friends for some recipe assistance & came across Dreena’s recipe for “Lemony Cashew Basil Pesto”, & looked no further. What I created was more like a cashew cream sauce than a pesto, & that was certainly the result I was seeking, if you desire more of a “pesto” double up on the basil as Dreena did in her recipe.

“Raw Zucchini Noodles with Lemon-Basil Cashew Cream Sauce”

***adapted from Plant Powered Kitchen

Serves 4

Ingredients:

3 medium zucchini, 3 medium summer squash

3 1/2 Tbsp. freshly squeezed lemon juice

1 clove garlic

3/4 tsp. dry yellow mustard

3/4 tsp. sea salt
freshly ground black pepper to taste

4 Tbsp. water, plus more to reach desired consistency

2 Tbsp. extra-virgin olive oil

1 cup raw cashews, soaked over night, rinsed & drained

1 cup basil fino verde leaves

2 Tbsp. pine nuts

Preparation:

Spiralize the squash & set aside in a colander to drain excess liquid.

In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, & water, & purée until fairly smooth, scraping down sides of bowl as needed.

Add cashews & basil fino verde & purée until smooth & creamy. Add more water to thin out the sauce if desired.

Toss zucchini noodles with desired amount of sauce. Top with fresh black pepper, a sprinkle of pine nuts, & basil fino verde leaves.

Tastes like summer around here! While I can imagine that this luxurious topping would be wonderful smothering my favorite brown rice spaghetti noodles, the pairing of crisp raw noodles with the rich & brightly flavored sauce creates a wonderful balance of decandence & freshness. This would also make a wonderful sandwich or cracker spread, if left on the thick side. It would also make a wonderful creamy salad dressing! Yum yum! As I plan on going at least 60% raw this summer, this will become a staple in my raw kitchen! Enjoy!

Yummmmmm.

Photo

Wed, 08 May 2013 23:45:26 -0400