Thai Bites

15 Jul Featured Image -- 502

Originally posted on Things we make:


Hi! How you doing? I just called in to share these tasty things.

I had plans of making them again and taking proper photos, rather than these Instagram’s from my phone, but I’m busy cooking and shooting for someone else at the moment (this is a very good thing!) so here’s a quick Instapost.

These ‘Thai style’ patties are made using minced turkey breast which is reasonably cheap and low in fat – bonus.

The fry & steam technique makes them crispy and tender at the same time. The addictive qualities come from the coriander and chilli.

They make a good filling for wraps: Just add some chilli sauce and shredded lettuce. They’d be excellent as a starter too, for people who still do that sort of thing.

I can’t seem to grow coriander without it bolting to seed so I always buy a bunch to have in the fridge. I sit it in a small tumbler of…

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Tiny Houses – My Latest Pinning Obsession

15 Jul

Originally posted on Liquid Thoughts and Concrete Ideas:

Every so often I go on a Pinterest “research quest”… okay, it’s bingeing, and honestly, when I get excited, it’s hard to stop. So my latest obsession is…

Tiny houses.

Now, I’ve recently become a fan of the idea of minimalism, in that you shouldn’t have more than you need. But… the style of minimalism I find rather barren, unwelcoming, rigid, uncomfortable, etc. The compromise?

Finding the amount of space and possessions that is just enough for comfortable and happy.

That means to me a place for my books, my butt, my beau, and my food (with no compromise on the bathtub… it’s necessary for happiness). So, while daydreaming about if/when I get out of college and need a house, my latest pinnery looks like this…

Handbuilt Tiny Home with Loft  Outdoor Space     Love the shelf around the top of the wall!    Wow inside an A Frame. Nice and cozy.

The interiors of these “tiny homes” generally contain a living area, bathroom, and kitchen on the first level and…

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Tiny Sanctuary

15 Jul Featured Image -- 499

Originally posted on innertravelerslog:

Minimalism and simplicity.

Those are two words I have come to live by. While yes, I tend to be quite messy at times, the idea of living simply and not having unnecessary gadgets is so appealing to me.

Recently I watched a documentary on Netflix called Tiny: A Story About Living Small, and was genuinely inspired to create a tiny home. I’ve always had this desire to live small after having a completely transforming epiphany about minimalism.

Quite the spiritual journey, it began during the season of lent when I decided to give up my wardrobe. For 40 days I wore two shirts, a jacket, a pair of beaten up Sperry’s and quite simply that was it. I realized through that experience that I didn’t need (or really want) most of the things I had. So I immediately went into cleaning mode and rid my closet of just about…

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Watermelon-Mint-Cucumber Fizz

15 Jul

Originally posted on Farm, Foodie & Fitness:

Perfect for a hot summer day, this isn’t your typical plain-ole tap water! Put a spin on your water intake with this Watermelon-Mint-Cucumber Fizz! You’re bound to fall in love!

Makes 2-3 Servings

  •  ½ cup pureed watermelon
  •  ¼ cup  fresh peppermint
  •  ¼ cup chopped, peeled cucumber
  •  1 cup sparkling water
  •  2 sprigs of mint for garnish
  • Ice

In a blender puree watermelon, cucumber, and mint. Pour sparking water into a pitcher. Add ice and watermelon, cucumber mixture. Stir. Pour into ball jars and garnish with sprigs of mint.

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Gardener’s Green Shakshuka

15 Jul

Originally posted on food to glow:

green shakshukaThis post should have been subtitled, “How To Deal with a Glut of Greens.”

The long and short of it is that I have planters and planters full of green things. Big green things. Sword-like black kale, great frothy tufts of curly kale (redbore and Pentland), umbrella-like rainbow and Swiss chards, two types of sorrel (Buckler leaf and some mysterious big-leafed variety) as well as wine boxes of over-spilling herbs. {The less said about the black pak choi, the better.}. I have other bits and bobs growing in the garden, but it is pretty much a case of macheteing back the rampant greens to get to these smaller, less bold edibles.

I am not bragging here. I have done nothing other than sow some seeds and plant them out in bought compost. I’ve not fed, clothed or otherwise shaped their upbringing. Save for early morning slug patrol when all were in their vulnerable infancy, I…

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Caprese Quinoa Bake

15 Jul

Originally posted on Lea & Jay:


Swampy summer is in full swing here in Virginia. Some folks were talking about a polar vortex showing up to cool things off a bit, but it must have taken a detour because it definitely has not whirled itself anywhere near here yet! It is Oppressive out there! I think my friend’s little girl described it best when she stepped outside and said “Feels like dog breath in my face.” Yup. That is pretty much it. So big heavy meals aren’t particularly appealing to me now. Light and fresh is what is called for and I think I’ve found just the thing. This Caprese Quinoa Bake with its roasted cherry tomatoes, mozzarella cheese, fresh basil and balsamic vinegar drizzle practically screams summer. The good things about summer that is…not the dog breath things. I must admit, I’m a new comer to Quinoa (pronounced KEEN-wah). Sure I’ve seen it around and…

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Lasagna Spirals

22 Dec

Originally posted on Frugal Vegetarian Recipes:

Lasagna Spirals

12 lasagna noodles, slightly undercooked
2 eggs
2 1/4 cups spinach, chopped
2 cups ricotta cheese
3/4 cup shredded mozzarella
1/3 cup parmesan
1 teaspoon dry basil
4 cups spaghetti sauce
1 cup shredded mozzarella

In a large bowl, beat eggs. Stir in next 5 ingredients. Spread 1/3 cup onto each lasagna noodle and roll up. Spread 1 cup pasta sauce on bottom of greased 9×13 pan and arrange spirals seam side down on top. Spoon remaining sauce over spirals. Cover and bake at 350 for 40 minutes. Uncover, sprinkle with remaining portion of mozzarella, and cook an additional 15 minutes.

Spirals can be frozen individually in 1 cup containers.

Makes 12 servings.
339 calories, 31g carbs, 19g protein, 14g fat
$9.44 total, $0.78 per serving.


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