Saturday, April 19, 2014
gainsandlosses:

I don’t even think you understand

gainsandlosses:

I don’t even think you understand

(Source: divinefitness)

Friday, April 18, 2014
Appear weak when you are strong, and strong when you are weak. Sun Tzu, The Art of War (via observando)

(Source: theroblife)

She would defend herself, saying that love, no matter what else it might be, was a natural talent. She would say: You are either born knowing how, or you never know. Gabriel Garcí­a Márquez (via observando)
observando:

Gabriel García Márquez (1927-2014)

observando:

Gabriel García Márquez (1927-2014)

Thursday, April 17, 2014

(Source: airows)

Wednesday, April 16, 2014

plasticbagvevo:

introducing your friends to tumblr

image

whatsdifferentincanada:

Big and empty, the way we like it.

whatsdifferentincanada:

Big and empty, the way we like it.

beautifulpicturesofhealthyfood:

Raw Vegan Cherry Chocolate ShakeRECIPE

INGREDIENTS:

1 frozen banana

1 cup frozen cherries

6 cubes frozen coconut milk

1/4-1/2 cup coconut milk (or other non dairy creamy milk-help/soy vanilla)

Tuesday, April 15, 2014
3dchalk:

colleenclarkart:

I made a comic with pretty much the same punchline as this other comic I made maybe no one will notice

yuuuup

3dchalk:

colleenclarkart:

I made a comic with pretty much the same punchline as this other comic I made maybe no one will notice

yuuuup

mrsjonie:

Skillet Collards with Mushrooms & Eggs. Ingredients: 
Olive oil or coconut oil
Your choice of mushrooms – cut into thin slices (I used baby bella)
2 cloves garlic – minced
One large bunch of collard greens – hard stems removed, and cut into 1-inch ribbons
4 eggs
Season with salt and pepper and chili pepper flakes.
Additional toppings (optional):
Feta cheese, goat cheese or shaved parmesan cheese
Method:  Heat a 10 or 12 inch cast iron skillet over medium-high fire. Swirl in some oil to coat the skillet well. Add in mushrooms, and cook for a minute or until the mushrooms are almost tender. Stir in garlic, and cook until fragrant. Then add in the collard greens, and cook until the green begins to wilt (stir greens while cooking). Make four wells in between the greens. Crack an egg into each well. Lower the heat, cover, and let cook undisturbed for 4-5 minutes. When the eggs are cooked to your liking, remove from heat, season lightly with Sweet Ginger Sea Salt, and sprinkle generously with Aleppo Chili Pepper Flakes or Marash Chili Flakes. Top with cheese and serve.

mrsjonie:

Skillet Collards with Mushrooms & Eggs. Ingredients: 

  • Olive oil or coconut oil
  • Your choice of mushrooms – cut into thin slices (I used baby bella)
  • 2 cloves garlic – minced
  • One large bunch of collard greens – hard stems removed, and cut into 1-inch ribbons
  • 4 eggs
  • Season with salt and pepper and chili pepper flakes.
  • Additional toppings (optional):
  • Feta cheese, goat cheese or shaved parmesan cheese

Method:  Heat a 10 or 12 inch cast iron skillet over medium-high fire. Swirl in some oil to coat the skillet well. Add in mushrooms, and cook for a minute or until the mushrooms are almost tender. Stir in garlic, and cook until fragrant. Then add in the collard greens, and cook until the green begins to wilt (stir greens while cooking). Make four wells in between the greens. Crack an egg into each well. Lower the heat, cover, and let cook undisturbed for 4-5 minutes. When the eggs are cooked to your liking, remove from heat, season lightly with Sweet Ginger Sea Salt, and sprinkle generously with Aleppo Chili Pepper Flakes or Marash Chili Flakes. Top with cheese and serve.

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