And just like that, the weekend is over! The faces behind, @youthstock_ph , Philippines' FIRST Kids Music & Art Festival! So happy to be a part of this team. We all kept saying how the event is going "too" smooth, what's gonna happen?! Lol. But that's what happens when you have dedicated bosses and a team to follow! Youthstock, you were more than worth losing my voice, I'm fan girling hard over all the performers! Haha ✌🏼🎨🎼 #youthstockreadyyyy
Dari semalam hujan ngericik terus..jadi ademm.. enaknya nyemil bolu tape anget2 tp syg kupi itemnya cuma pencitran aja aslinya busui ga boleh ngupi yaa. izin share resepnya mak Frida😘
Bolu Tape Kukus/No Mixer
2 butir telur
100 gr gula pasir
100 gr tape singkong (haluskan)
200 gr terigu
2 sdm susu bubuk
25 gr sdm mentega (cairkan)
60 gr manisan buah/sukade
½ sdm ragi instan
1 sdm gula pasir
100 ml air hangat
1. Campur ragi instan, gula pasir dan air hangat, aduk rata. Diamkan hingga berbuih.
2. Campurkan gula pasir dan telur, kocok dengan ballon whisk hingga gula larut.
3. Tambahkan tape, aduk rata, dan tidak ada tape yang menggumpal. Jika perlu, disaring supaya hasil adonan licin dan halus.
4. Tambahkan tepung terigu dan susu bubuk, lalu tuang larutan ragi instan. Aduk rata.
5. Tuangkan mentega cair. Aduk balik, sampai benar-benar tercampur rata. Dan tidak ada cairan yang mengendap.
6. Diamkan adonan selama 50 menit, tutup dengan kain bersih.
7. Masukkan dalam loyang tulban d20 cm, t8 cm yang telah dioles margarin. Dan bagian alasnya dilapisibaking paper. Ratakan adonan, lalu taburi dengan sukade.
8. Kukus 30 menit dengan api sedang. Jangan lupa kukusan sudah dipanaskan terlebih dahulu.
9. Angkat dan lepaskan dari loyang.
10. Potong2 ketika sudah dingin.
This creamy Peanut Butter Sesame Tofu is the only thing I meal prepped for myself for the week and I couldn't be happier 🥜 I haven't made it in so long and forgot how much I loved it 😍I ate some tonight with brown rice and sesame string beans 💯
Drain and pat dry 1 block of extra firm tofu. Cut into cubes and pan fry in about 2 tbsp sesame oil on low medium heat until all sides are brown-takes about 25 minutes, tossing occasionally
Peanut Butter Dressing
2 tbsp peanut butter + 1/4 cup soy sauce + 1 tbsp sesame oil + 2 tbsp honey + 1/2 tspn red pepper flakes + about 1/8 cup water to thin
Mix ingredients together until creamy and pour over tofu while still on the heat for 1-2 minutes
👋😄 WANT TO WIN A $50 #CraftHouse Gift Card?
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Winner chosen Tuesday, April 24! || 📸: Chowda + 1/2-lb. steamed clams
your worth is not defined by how skinny your thighs are, or by how much you exercise, how “clean” you eat, how well you did on a test, how much money you make, or by how many likes you got on that photo. these things do not make you a better person than the next. your value comes from your empathy, your kindness, the way you treat others, and how you empower those around you.
it took me a long time to realize that I am more than the number I saw on the scale, or how large the gap was between my legs, or how many miles I ran that week. when people hear the name “Leanne”, I want them to remember how I made them feel - how I am the funny, kind, sassy, and happy girl who made a positive impact on their life, whether that be big or small.
know your worth. believe that you are good enough, beautiful enough, strong enough, and smart enough. depend on yourself, and CREATE your own happiness. ✨💕
One of my favorite words of late is ‘authenticity.’ Being your true self. Being genuine. Being true to your brand.
For me, being authentic is about being the real deal and about connecting. I’m really enjoying the Instagram posts that I’ve seen lately – most from RDNs – that start out “Hey, thanks for stopping by! Get to know a bit more about me! Did you know…”
Nobody’s life is perfect. Sure, there’s fun and purpose in posting the good times, the beautiful food, the adorable shots of our families and more. But just remember that when you’re looking at someone’s beautiful feed, that they have tough times too, just like you. I’m not saying you should share the good, the bad and the ugly unless you want to – but, just be you! More about how to be your authentic self on the blog! 👆
What does being authentic on social media look like for you? 👇
Lime-cultured buttermilk and jalapeno marinated half chicken, roasted with bone marrow. Zucchini noodles & snow peas, and cabbage, broccoli stem, & shallot slaw. On special today.
Not pictured: My Sous chef Jerrod made some amazing apple butter mashed potatoes he's serving alongside steak tips.
I'm so proud of the progress he's made in the past six weeks, and I can't imagine taking on this huge project without his hard work, dedication, and creativity.
Believe it or not, it's been 7 months since I got to London and this is my first time eating Sunday roast 😂 not that I would know, but apparently this isn't a "traditional Sunday roast"...But I don't think the @guardian was joking when it ranked @thecamberwellarms #1 of 50 best Sunday lunches 😍 Make sure to make a reservation for this Hereford onglet, roast potatoes, bearnaise and watercress for two to share!
📍65 Camberwell Church St, Camberwell, London, SE5 8TR, UK
📞+44 20 7358 4364
⏰Tues-Sun: 12:00-23:00; Mon: 17:00-23:00
안읽던 책을 읽고 안하던 공부를하고
첫번째 소스의기술책은 정말 추천할 만큼 내용들이 묵직합니다..
I wasn't actually gonna study and read books. but I am getting differently mind right now. The reason is just meat. It changed my life😙
It was so great today!
savory smoked salmon sammie for Sunday 🤸🏻♀️💕
well that was a mouthful! (but literally though 😎) hehe you’d best believe that I put these two loaded slices together to make the ultimate delicious mess ❤️ I was feeling very low energy and weak after my long run this morning, so I knew I needed a breakfast full of all the fats and carbs 🥑🍞 just trying to listen to the body and respect what it is asking for! It’s definitely encouraging to look back even a few months ago and see how far I’ve come with my intuitive eating + exercise journey. although I still have a ways to go, I can completely appreciate how much I’ve improved on respecting my hunger cues, feeding my body vs. feeding my soul, and learning to have grace with my body when it comes to exercise!
I am looking forward to spending the day doing NOTHING! haha this is the first weekend that I have no homework, studying, or other obligation to do in a very long time. the sun is shining, and it definitely feels like spring is upon us so I am planning on going for a long walk and enjoy the beautiful weather! ☀️🌷
I hope you all have a lovely + relaxing day!
👉🏻 two slices of toasted sourdough bread topped with spinach + avocado slices + @traderjoes EBTB seasoning, and the other slice has dairy free cream cheese + cucumber slices + campari tomatoes + smoked salmon + @manitobaharvest hemp hearts
Piña Colada Cake by @myberryforest 🥥🍍 Recipe:
2 dL (0,8 cup) gluten free rolled oats
1 dL (0,4 cup) toasted coconut flakes
3 tbsp maple syrup
3 tbsp almond butter
Two punches of salt
2,5 dL (1 cup) unsalted cashews
2,5 dL (1 cup) frozen pineapple cubes
1 dL (0,4 cup) coconut cream
3 tbsp maple syrup
1,5 tbsp lemon juice
1,5 tbsp maple syrup
1/2 tsp turmeric powder
Pinch of ground black pepper
Berries and coconut yogurt or cream or other decorations of choice.
1. Soak cashews in avowal filled with water die at least 30 minutes. If you’re in a hurry you can also soak them in boiling water for about 5-10 minutes.
2. for the crust: blend all ingredients to get a thick butter. Taste and add but butter and/or maple syrup if needed.
3. press the batter into a Springform cake pan lined with parchment paper. You can use one big form or use two small springform cake pans with a diameter 11 cm.
4. drain and rinse soaked cashews and blend all the white layer ingredients into a smooth cream.
5. pour abputzen half of the creamy white layer on top of the crust.
6. add the yellow layer ingredients to the other half white layer. Mix in the blender until smooth.
7. Pour the yellow layer on top of the white layer. Freeze the cake for at least 2-4 hours. •
🥞Life is butter when we're together. ----------------------------------------------------Finish 4 plate size, thick, fluffy, & sweet pancakes, 2 eggs, & meat, in one sitting, & you'll receive the $11 meal for free. You also receive a $10 gift certificate, which I gave to the locals that cheered me on. Win 197!
Moist with a big bone 😜 the smoky flavour runs deep though this juicy beef rib✨ Spesh sausage of pork & oregano, tasty number with plenty of fatty bits to keep it moist 😜 that occasionally you need to put aside and keep going in 😜 It’s been a while since I’ve been here and it’s a great vibe. Two huge beef ribs are $54, you’d need a solid appetite to bang through these big fat meaty bones 😜 #bbq#smoked#beefribs#sausage
This is our Iberian Tenderloin known to be the pigs most tender muscle, once cooked medium, it's one of the most tender cuts of meat in the world.
Our meat comes from acorn fed Ibérico pigs, who live a life of bliss wandering the countryside munching on grass and acorns under cork and holm oaks. Their diet infuses the pork with intense flavor, and exercise infuses the meat with flavorful fat, much like a fine steak.
Juicy, tender and gloriously marbled, eating this cut is like discovering a long lost friend! ---
Este é o nosso Lombinho de Porco Preto, o corte mais tenro de todo o animal. Quando bem cozinhado, é um dos cortes de carne mais tenros do mundo.
As nossas carnes vêm de Porcos Pretos alimentados a Bolota, que vivem uma vida abençoada e em liberdade, passeando pelos campos do montado, comendo bolota e pastando erva.
Esta dieta faz com que a carne tenha um sabor muito mais intenso e o exercício que fazem ao caminhar em liberdade faz com que a gordura penetre no músculo tornando-a ainda mais tenra e deliciosa.
Soculento, tenro e gloriosamente marmoreado, provar um lombinho bem cozinhado é como redescobrir um velho amigo!