Beruntungnya aq dimiliki kamu
Km adalah bukti dari cantiknya paras dan hati kau jadi harmonis saat ku bernyanyi tentang terang dan gelapnya hidup ini
Kaulah bentuk terindah dari baiknya tuhan padaku waktu tak mengusaikan cantikmu kau wanita terhebat bagiku tolong km camkan itu
#stay bersama sang kekasih diGVG gunung kidul
0 13 minutes ago
Ma & Pa booked me into puppy pre-school! I’m pretty excited to meet other pups and maybe learn cool stuff like to sit and stay. Did you go to puppy pre-school? What did you learn? 🐾
QUINOA-STUFFED PORTOBELLO MUSHROOMS
4 large portobello mushrooms with stems (4-5-in./10-13-cm diameter), divided
½ cup (125 mL) uncooked quinoa
1 cup (250 mL) vegetable broth
3 tbsp (45 mL) balsamic vinegar, divided
1 small zucchini
¾ cup (175 mL) canned quartered artichoke hearts, drained
4 green onions with tops
2 plum tomatoes
2 oz (60 g) Asiago cheese
2 tbsp (30 mL) chopped fresh basil leaves
1 garlic clove, pressed
¼ tsp (1 mL) coarsely ground black pepper
4 cups (1 L) mixed greens salad blend
Preheat the oven to 375°F (190°C). Line the Large Sheet Pan with foil. Remove the stems from the mushrooms and set caps aside. Chop the mushroom stems to measure ½ cup (125 mL) using the Food Chopper. Place the quinoa in an 8" Stainless Mesh Colander and rinse it under cold water for 30 seconds. Bring the broth to a boil in a Stainless Steel 3-qt. (2.8-L) Saucepan over medium-high heat; Reduce the heat to medium; simmer, covered, 15 minutes or until the liquid is absorbed. Place the quinoa mixture in a Classic Batter Bowl.
Meanwhile, remove and discard the brown gills from the undersides of mushroom caps (see Cook’s Tip). Place the mushrooms, rounded side down, onto the pan. Place 5 tsp (25 mL) of the balsamic vinegar in a 1-Cup Prep Bowl; brush generously over both sides of mushrooms using a Chef’s Silicone Basting Brush.
For the filling, chop the zucchini using a Forged 5" (13-CM) Santoku Knife. Thinly slice the artichokes and green onions. Seed and dice the tomatoes. Grate the cheese using a Rotary Grater. Add the zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper, and 1 tsp (5 mL) of the vinegar to the quinoa mixture; toss thoroughly to combine.
Spoon the filling evenly into the mushrooms. Bake for 20-25 minutes or until the mushrooms are tender. Place the mixed greens and remaining 1 tbsp (15 mL) of the balsamic vinegar in the (2-qt./2-L) Stainless Mixing Bowl; toss to coat. Serve the mushrooms with mixed greens.
Yield: 4 servings of 1 filled mushroom, 1 cup greens
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Ummm!! Okay y’all valentines day is coming up and i love any excuse to look feminine! Nothing better to say that than our new lippies!! Get you some! Like right now, DM me to order!!
So bring me down and drown me out
I’ll be waiting here when you’re ready
And I’ll let me down, we’re finished now
Here’s an Appreciation post in honor of Vertigo being released in a couple of hours. I can not express how much Eden and his music means to me. It has helped me so much. Words can’t describe how much him and his music mean to me.
How to overcome any obstacle! Ph.D to convicted felon
How to overcome any obstacle! Ph.D to convicted felon. Remember this: even during some of your toughest challenges, failures, obstacles & setbacks, a comeback is possible.
#setback#comback#you can do it #believe you can #stay the course #never give in #focus on you #reach for the stars #pray#believe