Posted on December 3, 2013 at 10:43 AM
"And just what the hell am I supposed to do with these?"
"I requested minions of darkness, and you gave me fluffy jellybeans."
Posted on November 30, 2013 at 3:22 AM
This is a polymer clay avocado tutorial in which I will demonstrate the skinner blend technique for creating gradients in clay. The specific gradient I will use is a radial gradient.
Posted on November 10, 2013 at 10:17 PM
Avocados are a good source of vitamins B6, C, E and K. They also provide you with folate, potassium, magnesium and lutein.
Use avocados to replace saturated fats and promote weight loss. Use them in an omelet instead of cheese. Add to a sandwich instead of mayonnaise. Include on a salad with salsa and black beans for a meal full of healthy fats. At a party, enjoy a small side of guacamole with baked chips or diced vegetables instead of cream cheese-based dips. -LiveStrong.Com
this is so damn cute!
I became obsessed with this recipe by comixbookgurl (I stole her photo, mine didn’t look quite as perfect) this week. I made a comic, playing around with Manga Studio and done all on tablet again.
Eat this. I swear to Zeus. It will change you.
jesus I need to remember this,
(via undeadwondergirl)Posted on October 11, 2013 at 12:23 PM
Chocolate Avocado Truffles
1 ripe Haas avocado
5 ounces dark chocolate (make sure it’s vegan friendly)
2 tablespoons dark brown sugar
1/2 teaspoon vanilla bean paste (or 1/4 teaspoon vanilla extract)
Pinch kosher salt
2-1/2 tablespoons cocoa powder
Remove the flesh from the inside of the avocado and mash till smooth. You can also do this in a food processor or mixer. You want the mixture very smooth. Set aside.
Slowly melt dark chocolate in the microwave. Make sure to stir it every 15 seconds.
Once fully melted, add in avocado, dark brown sugar, vanilla bean paste, salt and 1-1/2 tablespoons of the cocoa powder. Stir until smooth and combined.
Cover the mixture with plastic wrap and let set in the refrigerator for at least 30 minutes.
Once the mixture has firmed up, take a small (2 teaspoons) scoop and scoop out truffles. Quickly smooth into a ball in your hand and roll in remaining cocoa powder. Continue until all the truffles have been rolled.
Keep refrigerated for firmer truffles or at room temperature for soft truffles.
(Source: sheknows.com)Posted on October 6, 2013 at 1:39 AM
Posted on September 25, 2013 at 3:50 PM
Burrito Bowl: Seasoned brown rice and chickpeas, sautéed garlic kale with mushrooms, seasoned red onion, red bell pepper and green bell pepper, a sprinkle of Daiya Mozzarella and Cheddar-Style Shreds, butter lettuce, chopped tomato, avocado, black olives, salsa, and lemon.
Posted on September 24, 2013 at 12:30 AM
My computer is cooler than yours.