Rediscovering myself everyday

barmanjb:

Sundance
Grilled peaches
Basil
Mandarine Napolean
Meletti amaro
GT Stagg Bourbon
Cinnamon
Dash of angostura
http://mandarinenapoleon.pgtb.me/Kmbv1Z

sporkme:

Chorizo, Tomato, Spinach, Feta and Egg Bake

Just another friendly reminder to VOTE in the pedestrian.tv Blogster Awards if you love the photos and recipes on this blog!

Ingredients:

• 1 chorizo, sliced
• 5-6 cherry tomatoes
• 1/5 cup chopped thyme and oregano
• 1 cup fresh baby spinach
• 1 tbsp olive oil
• Salt and pepper
• 1 egg
• 3/4 cup milk
• 1/4 cup crumbled feta

Whip together the egg and milk.  Saute the rest of the ingredients in an oven-proof skillet (except the spinach and feta) until the sausage is mostly cooked, before adding the spinach.  Once the spinach is wilted, add the egg mixture and cook for 1-2 minutes.  Top with cheese, and place under the hot grill of an oven for 10 minutes or so, until golden.

solidindecision:

SKINNY DIPS

GREEN GODDESS DIP

• 500 g ( 17  1/2  oz) about 3 avocados peeled and seeded
• juice from 1 – 2 lemons, depending on your taste
• 1 cup parsley leaves
• 1 cup mint leaves
• 2 handfuls (cups) baby spinach leaves
• 1/2  cup pumpkin seeds
• ½ tsp sea salt
• good grind of black pepper
• ¼  – ½  cup  (60 ml – 125 ml) water

Combine all ingredients in a high-speed blender like a Vitamix until smooth and creamy.
Serve with vegetables crudities and nibbles such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Enjoy – Serves 20.

BABA GHANOUSH

• 2 large seedless eggplant / aubergines
• 2 tablespoons tahini paste
• ½ – 1 lemon
• 1 clove garlic
• ½ teaspoon sea salt and pepper

Pierce the skins of your eggplant with a fork then place onto a lined baking tray.
Roast in a hot 200 C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft.
Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.
Remove the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh.
Combine into a high speed blender along with tahini, juice and zest from ½ lemon, 1 clove garlic, salt and pepper.
until smooth and creamy.
Taste and adjust to your liking, adding more lemon or tahini if needed.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

I love to serve mine garnished with fresh pomegrante seeds and a light drizzle of cold pressed olive oil.

MATMAHARA DIP

• 3 large red capsicums (bell peppers)
• 80 g (2 oz / 1/4 cup)  walnuts
• 2 tablespoons pomegranate molasses or aged balsamic
• ½ teaspoon sea salt and black pepper

Preheat your oven to 200 C/ 400F.
Place capsicum onto a baking tray.
Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft.
Remove from the oven and cover with glad wrap - (the steam helps your remove the skins easier) you should have 500 g / 17  1/2 oz cooked weight.
Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor.
Blend until smooth and creamy.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

ROASTED BEETROOT DIP

• 600 g beetroot, washed, trimmed, skin left on.
• 2 tablespoons pomegranate molasses or aged balsamic
• 2 tablespoons cold pressed olive oil (walnut, flaxseed oils)
• Pinch sea salt and black pepper

Preheat oven to 200 C.
Wrap each piece of beetroot in foil and place onto a baking tray.
Roast for 40 minutes or until the beetroot is soft.
Remove from the oven and allow to cool for 1 hour in the foil.
Wash the beetroot under a cold tap removing the outer skin. You should have about 500 g roasted beetroot.
Combine the beetroot into a high speed blender along with pomegranate molasses or alternative, 2 tablespoons olive oil and a little sea salt and pepper.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

This is Not a Photograph: Amazing Portrait Drawn with Ballpoint Pens by Samuel Silva
Christopher Jobson, thisiscolossal.com

Nope, not a pho­to­graph. This is an amaz­ing por­trait drawn by 29-year-old Portugal-based attor­ney Samuel Silva (he says art is just his “hobby”) based on a pho­to­graph by Russ­ian pho­tog­ra­ph­er Kristi­na Tara­ri­na. Silva’s medi­um of choi…

industrialist:

#this is my room. deal with it.