Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

May 21 2017

07:57

Rations for various RPG Races

arachnescurse:

artemis-entreri:

[[ Source. Original creator: wats6831. Additional information and images linked under each one. ]]

Universal:

image

Homemade artisan herb bread, home grown and dried apples and prunes, uncured beef sausage, munster cheese. Made a small bag from cheesecloth and tied it closed.

Discussion thread here.

Dwarf:

image

Garlic chicken livers, smoked and peppered cheese, spiced pork sausages, hard tack, dried vegetables, dried wild mushrooms.

Discussion thread here.

Elf:

image

Top left to right: Evereskan Honey Comb, Elven Travel Bread (Amaretto Liquer Cake with custom swirls), Lurien Spring Cheese (goat cheese with garlic, salt, spices and shallots), Delimbyr Vale Smoked Silverfin (Salmon), Honey Spiced Lichen (Kale Chips), and Silverwood Pine Nuts.

Discussion thread here.

Halfling:

image

From upper left: “Honeytack” Hard tack honey cakes, beef sausage, pork sausage mini links, mini whole wheat toast, cranberry cheddar cheese mini wedge, mini pickles, pumpkin and sunflower seeds, lower right is my homemade “travel cake” muesli with raisins, golden prunes, honey, eggs and cream.

Discussion thread here.

Half-Orc:

image

Wrapped in cheesecloth and tied in burlap package. Forest strider drumsticks, molasses sweet wheat bread “black strap”, aged Munster, hard boiled eggs, mixed wild nuts.

Discussion thread here.

Orc:

image

Orcs aren’t known for their great cuisine. Orcs prefer foods that are readily available (whatever can be had by raiding), and portable with little preparation, though they have a few racial delicacies. Toughs strips of lean meat, bones scavenged from recent kills, and dark coarse bread make up the bulk of common orc rations.Fire roasted rothe femur (marrow is a rare treat) [beef femur], Strips of dried meat (of unknown origin) [homemade goose jerky], foraged nuts, only edible by orcs….nut cracker tusks [brazil nuts], coarse black bread, made with whatever grains can be pillaged [black sesame bread], Pungent peppers [Habanero peppers stuffed with smoked fish and olives].

More images here. Discussion thread here.

Gnome:

image

Pan fried Delimbyr smelt, spiced goat cheese (paprika crusted hand pressed Fontina), Gnome shortbread (savory pistachio), glass travel jar filled with Secomber Red (wine), hard boiled quail eggs packed in rolled oats (to keep safe), dried figs from Calimshan, and Southwood smoked goat sausage (blood sausage).

More images here. Discussion thread here.

Lizardfolk:

image

Lizardfolk are known to be omnivores, forage for a surprising variety of foods found within the confines of their marshy environs, in this case the Lizard Marsh near Daggerford. Fresh caught boiled Delimbyr Crayfish on wild chives, coastal carrageen moss entrapping estuary brine shrimp (irish moss, dried brine shrimp), Brackish-Berries (blackberries), Blackened Dart-Frog legs (frog legs) on spring sprouts (clover sprouts), roasted bog bugs on a stick!

More images here. Discussion thread here.

Drow:

image

From top left: Menzoberranzan black truffle rothe cheese (Black Knight Tilsit), Donigarten Moss Snails (Escargot in shallot butter sauce), Blind cave fish caviar in mushroom caps (Lumpfish caviar), faerzress infused duck egg imported from the surface Realms (Century egg), Black velvet ear fungus (Auricularia Black Fungus Mushroom).

More images here. Discussion thread here.

Drow will also eat A Fucking Rock if it’s goth enough

Tags: recipe food

May 17 2017

aren
15:26

17 DIY Ramen Recipes

Chicken

This seasonal recipe is broken down into 6 simple steps, with everything cooking in the broth for maximum flavor. Add in a healthy dose of cabbage, spring onions, and hard-boiled egg, and you've got yourself a protein-packed, feel-good weeknight meal. 

Taking a cue from the OG Cup Noodles, these elevate the form to whole new heights. And with fan favorites zoodles, coconut oil, and all of the vegetables, these guys are a make-ahead meal you'll feel better after. 

We're definitely not farmers, yet our love for this farmer's ramen is no less. Loaded up with bitter greens (hello bok choy, hello kale), carrots, ginger, and leeks, this is the perfect dinner to balance out those office days when we're lucky to see a nutrient. There's a recipe for noodles from scratch, and if you're feeling ambitious, obviously go for it—but no pressure, store-bought is also acceptable. 

Ketchup isn't just for fries. Here the condiment plays surprisingly well with Worcestershire, soy sauce, and sriracha for a sweet, spicy, umami sauce. No shortage of flavor here. 

You no longer have to make the difficult choice between ordering Japanese or Thai food, thanks to this amazing Asian fusion dish. Made with plenty of veggies (like sweet potato, cremini mushrooms, and red peppers) and doused with just the right amount of peanut butter, your taste buds won’t know what hit 'em—but they will know that they like it, a lot.

We’re in love, we’re in love, and we don’t care who knows it! (With zoodles, that is.) A delicious gluten-free and low-carb alternative to regular ramen noodles, zucchini helps totally load this recipe with veggies. This one’s super easy to make vegetarian too: Simply sub tofu for chicken and use veggie stock in place of the chicken. 

The optional jalapeño slices give this one an unexpected twist, but don’t worry, it also has key staples like bok choy, scallions, shiitake mushrooms, and plenty of miso paste. Tip: Experiment with meats like pork and beef or vegetarian proteins like tofu to keep things interesting.

Vegetarian

Another dish that brings out the best of both (noodle) worlds, this recipe is gluten-free and chock-full of healthy ingredients like shiitake mushrooms, and sweet potato. Bonus: Miso makes an awesome hangover cure, so drink away on those painful days.

Kimchi tastes great on its own, but tastes even better mixed in a bowl of piping hot noodles. Made with DIY kimchi (we love this recipe) or a store-bought variety, this meal is as easy to pull together as blending a smoothie. The toughest part is finding the ingredients, but most Asian speciality stores should have them—and we promise you’ll find plenty of reasons to use them again.

This recipe can be ready in half the time it takes to decide on dinner, order delivery, and wait for its arrival—ideal for those hangry nights when spending your life savings on delivery feels worthwhile. To bulk up the veggies contents, add ingredients like mushrooms, broccoli, and kale.

Basic isn't always bad, and this ramen is proof positive. Spinach, carrots, and mushrooms play nice (how could they ever not) in this quickie recipe, while freshly grated ginger and garlic get your sinuses flowing. Just what we look for in a soup, really. 

Even though instant noodles are often overloaded with sodium and lacking in nutrients, there’s something comforting about having a hot meal ready in less than five minutes. This recipe solves the insta-cup woes with DIY seasoning and plenty of healthy additions (baby spinach, carrots, and chicken or tofu). And best of all: You can pre-make these bad boys and store them in heat-safe jars. Is it just us, or did lunch just get way better?

How's this for a twist on chicken noodle soup? Sub chickpeas for the chicken, and ramen for the linguini, and you have a perfect vegetarian-ramen for cold winter nights. We love how the Mexican flavors (Mexican oregano, cilantro, green chilies, lime, and avocado) give this recipe a fun kick. 

14. Beef and Pork 

Bacon and eggs shouldn’t be limited to breakfast—though you can definitely replace your go-to morning meal with this recipe! Here, the crispy breakfast favorite tops a hot bowl of miso broth and ramen noodles, which is accompanied by a soft-boiled egg to create the ultimate combo of carbs, protein, and warmth. Tip: For the perfect soft-boiled egg, check out our handy egg hacks.

If your mouth wasn't watering by this far down on the list: Ready, set, go. This recipe includes easy-to-follow directions (only 30 minutes in the cooker) and it's packed with succulent braised pork, so it's both simple and delicious. 

With a prep time of 10 minutes and a pretty short ingredient list, this dish looks way more complicated than it is. Just throw this one the Crock-Pot in the morning, Instagram like you slaved over it, and watch the likes come in.

This one is packed with veggies (carrots, celery, green onions) and sliced steak. But if you think of it like turning on the stove and waiting, things get less intimidating. Hidden bonus: There's also some Sriracha tucked inside this brothy goodness.

Tags: recipe food
Reposted bymett mett

May 07 2015

12:42
2308 6553 390

garden-of-vegan:

Crunchy rice rolls (romaine, spinach, red bell pepper, carrot, cucumber, green onion, baked sriracha & soy sauce tofu, and sesame seeds) with a spicy-sweet peanut sauce.

Tags: recipe

May 06 2015

aren
13:14

January 09 2015

aren
11:39

December 16 2014

22:28
7896 a805 390

recipesforweebs:

Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. 

You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?

Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?

O FUCKING KAY.

~

Ponyo-style Ramen
(servings: 1 bowl)
adapted from: x

Ingredients for Home made noodles-

  • 3/4 cups all purpose flour
  • 1 egg
  • 3/4 tsp salt (plus more to taste)
  • ~1 Tbsp water (or more give or take)

Ingredients for soup-

  • 2 cups pork or vegetable broth*
  • 1 Tbsp fresh miso paste
  • 1 tsp soy sauce (add more if you want it to be saltier)
  • 1/4 tsp dashi granules
  • 1/4 cup fresh bean sprouts

Ingredients for toppings-

  • 1/2 scallion stalk
  • 1 egg, hard boiled
  • 1 piece of thick cut ham sliced in half
  • 1 Tbsp olive oil

~

Procedure for noodles-

  • Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
  • Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
  • Slowly combine the ingredients together until it becomes a hard dough.
  • Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
  • Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
  • Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
  • Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
  • If the dough starts sticking during the rolling process, slap some more flour on that shit.
  • Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
  • Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
  • Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
  • Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
  • Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
  • Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
  • Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
  • And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.

Procedure for Soup-

  • In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
  • Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
  • Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.

Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.

Procedure for toppings-

  • Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
  • Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
  • Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
  • Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
  • Cook until heated up but not browned and place atop the noodles.
  • Thinly dice half the chive stock and place it atop the noodles as well.

~

HOLY SHIT YOU JUST MADE YOURSELF SOME MIYAZAKI NOODLES
ARE YOU PROUD? YOU SHOULD BE. YOU BASICALLY MADE ART.

No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.

Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.

LOVE YOU, BYE 

Tags: food anime recipe
Reposted fromFeels-and-Things Feels-and-Things viazupka zupka

November 16 2014

aren
22:22
THE RECIPE:

1/2 cucumber

3-4 cups sugar (this depends how much an exfoliant you want, if you need a really good and intense exfoliant, use more, but don’t use an intense exfoliant everyday as it will do more damage than good! and if your cucumber is bigger than normal you may need to use more – you want it very mild if you will be using it every day though)

1/2 tbsp. olive oil

1 small handful of chopped up mint leaves

DIRECTIONS:

1. Puree the cucumber until it is a liquid.

2. Add the sugar, (more or less than directed depending on how you like it) oil, and mint leaves

*If the sugar is dissolving, add more

3. Stir together and put in a jar or container

*keep refrigerated to keep it nice and fresh.

Tags: recipe
Reposted fromgdziebezkapci gdziebezkapci viaDIY DIY

November 05 2014

19:49
3935 a91e 390

rurone:

zorobro:

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

  • 1 Tbsp unsalted butter, at room temperature
  • 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
  • 1/2 Tbsp packed light brown sugar
  • 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
  • tiny splash pure vanilla extract
  • 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
  • 1/8 tsp baking soda
  • tiny pinch salt
  • heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

image

If I don’t reblog this, I will regret losing the recipe.

Reposted fromlivingdead livingdead viaDIY DIY

November 01 2014

14:35
9978 2a39 390

officalsquidward:

merrymacaron:

caffeinatedcrafting:

Who says you need to order carry out for fried rice?

Ingredients:

  • 1/2 Cup brown whole grain rice
  • Onion, Diced
  • Carrots, Diced
  • 1 Egg
  • Olive Oil
  • Soy Sauce
  • Vinegar

Instructions:

  • Steam Rice for 45 min, add a little bit of vinegar with the water to make sticky
  • Dice veggies, throw  into pan with oil
  • Throw on rice and cake down
  • Cook for 4-5 min on medium-high heat
  • Flip/Mix Rice
  • Cook for another 4-5 min
  • Move the rice over for the scrambled egg, dice and mix as the egg cooks
  • Throw on soy sauce, let simmer for ~30-45 seconds
  • Eat :3

LET ME TELL YOU A THING IM THE BEST AT FRIED RICE! IM THE MOTHERFUCKING KING OF FRIED RICE!

Good fucking luck putting that on a resume

Tags: recipe
Reposted fromFoundcuriosity Foundcuriosity

October 31 2014

aren
07:42

October 03 2014

17:09
0066 b37f 390

isharedfoundlove:

pomegranateandivy:

chubrubqueen:

cdnpgn:

Winter sore throat “tea”- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Reblogging this in case any of you little jelly beans get sick (◡‿◡✿)

Stave off those winter and fall colds!

Thank you for reblogging this!

Tags: diy recipe

September 21 2014

aren
07:11
5925 6647 390
Tags: recipe
Reposted fromHarderthanaRock HarderthanaRock

September 20 2014

06:24
3341 e339 390

wraisedbywolves:

bilesandthesourwolf:

whizzbees:

Currently drinking: The best Butterbeer I have ever tasted.

image

I just made this and it’s absolutely delicious! 

Silencing please make me this it sounds magical.

Reposted fromemmalead emmalead viaFoodies Foodies

September 10 2014

21:30

August 21 2014

07:01
2828 6ee0 390

gourmetgaming:

The Legend of Zelda – Red Potion

Gourmet gaming difficulty: 0.5 hearts

I haven’t been feeling too well the past few days. I’ve been home from work, feeling restless and tired – you could say I feel a little empty. Lacking in something.
It’s also impossibly hot at the moment, and heat and ills don’t go well together. So when thinking about what I could do to make myself feel better, I found myself seeking comfort. I wanted a potion that was a total cure-all – so who better to turn to than Link.
This refreshing fruit juice smoothie is full of all that good stuff you need to help refill your hearts.

Click ‘Read More’ for the full recipe!

Read More

Tags: zelda recipe
Reposted fromemmalead emmalead viavideogames videogames

August 14 2014

aren
09:40
Ingredients

The Chocolate Mousse

  • 6 ounces bittersweet or semisweet chocolate, chopped (170 grams)
  • 4 ounces unsalted butter, cut into small pieces (~110 grams (113.4, to be exact))
  • 3 tablespoons espresso, cooled (~2 shot glasses of 2 cl, or 44 ml) 
  • 4 large eggs, separated
  • 2/3 cup sugar, plus one tablespoon (~170 ml)
  • 2 tablespoons dark rum (~30 ml or one and a half shot glasses) 
  • 1 tablespoon water pinch of salt (unclear: that's either a pinch, or about 15 ml)
  • 1 1/2 cups whipping cream (~350 ml)
  • 1/2 teaspoon vanilla extract (~5 grams or ml)

The Marshmallow Meringue

  • 6 egg whites
  • 1/4 teaspoon salt (~1.2 grams)
  • 1/2 teaspoon cream of tartar (~2.5 grams)
  • 6 tablespoons confectioners sugar (~90 grams)

(Optional) Graham Cracker Spoons

  • 2 cups unbleached all-purpose flour, plus more for rolling (~470 ml)
  • 1/2 cup whole-wheat flour (~120 grams)
  • 3/4 teaspoon kosher salt (~3.8 grams)
  • 1/2 teaspoon baking soda (~2.5 grams)
  • 1/2 teaspoon ground cinnamon (2.5 grams)
  • 8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature (~240 grams)
  • 1/4 cup packed dark brown sugar (~60 grams)
  • 1/4 cup granulated sugar (~60 grams)
  • 1/4 cup honey (~60 grams)

You will also need: “shot glasses” (or small ramekins), a kitchen torch and a spoon shaped cookie cutter

Method

  1. (Optional) first, make your graham cracker spoons. These can be made up to a week in advance.
  2. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute.
  4. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  5. Preheat the oven to 350F. Line two baking sheets with silpat or parchment paper. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using your cookie cutter, cut out spoon cookie. Reroll the scraps of dough once, and cut out more cookies.
  6. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
  7. For the chocolate mousse: Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
  8. Fill a large bowl with ice water and set aside. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
  9. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated.
  10. In a separate bowl, beat the whipping cream until firm, then fold in the chocolate-egg white mixture, but don’t overdo it or the mousse will lose volume.
  11. Fill the mousse into 24 individual glasses or ramekins and refrigerate for at least 4 hours, until firm. Just before serving, make your meringue. In the mixing bowl of your stand mixer fitted with the whisk attachment, start to whisk the egg whites. Once a little frothy, add the salt and cream of tartar. Whisk until hard peaks form.
  12. Add in the confectioners sugar and continue whisking until you have a marshmallow fluff consistency. Fill into a piping bag and decorate each of the chocolate mousse cups.
  13. Using your kitchen torch or blow torch, gently toast add a graham cracker spoon and strawberries to garnish.
Tags: recipe
Reposted bylordminx lordminx

June 06 2014

21:38

How to make Piñata cookies!

squibbs:

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

MY LIFE JUST CHANGED YOU GUYS

Tags: recipe

June 03 2014

aren
07:21

Nutella Cookies

(adapted from Cuisine At Home magazine)
Note: The dough must be chilled, so these are not a make-on-a-whim cookie.

Ingredients:
2 cups flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 eggs
1 cup Nutella
1 teaspoon vanilla

Directions:
In a small bowl, whisk together the first four ingredients and set aside.

With or in a mixer, beat the butter and sugar until very creamy. Add the eggs one at a time, beating thoroughly in between. Next, add the Nutella and vanilla and beat until incorporated. Lastly, beat in the flour mixture. Cover the bowl and chill the dough for at least four hours.

When ready to bake, preheat the oven to 350 degrees. Scoop the dough by approximately 2 tablespoons full each (a heaping #40 scoop is perfect) onto prepared baking sheets (I like lining mine with parchment paper) -- they spread quite a bit, so give them lots of room.

Bake cookies until the edges are set but the centers still seem soft, approximately 15 minutes. Cool for a few minutes on the baking sheet then transfer to a wire rack.

Tags: recipe

May 13 2014

aren
20:04
8361 97fb 390
plants you can crow again and again
Tags: diy recipe food
Reposted fromJonae Jonae viaDIY DIY

April 12 2014

aren
06:52
nougat nutella 
Tags: recipe
Reposted fromBertIsTheWord BertIsTheWord viaoll oll
Older posts are this way If this message doesn't go away, click anywhere on the page to continue loading posts.
Could not load more posts
Maybe Soup is currently being updated? I'll try again automatically in a few seconds...
Just a second, loading more posts...
You've reached the end.

Don't be the product, buy the product!

Schweinderl