That it’s been a very long time since I have posted on this blog, and I don’t believe I will be posting anytime soon… if at all. Who knows? I may return in a few months… but I will not be posting for now.
I will not, however, be deleting either. I accumulated quite a bit of wonderful things on here, and for anyone that still comes by here every once in a while for reference, as well as for myself, I will be keeping this blog up for access.
You guys have been a wonderful community throughout the beginning of my journey, and I am tremendously thankful for all that you helped me accomplish over my time here. For the endless support, positivity, and enthusiasm, I thank you.
May you all thrive in health and happiness, however and wherever you may find it. :) I am forever in your debt. I owe both my healthier and happier mind and body, in part, to you. Thank you…again.<3
Never give up
> Now I feel like I’m letting this guy down if I quit.
> That was way more motivational than I thought that it was going to be.
> This is actually the best thing I have ever seen.
Always reblog Encouraging Japanese Fisherman!
I want this guy to be my personal trainer.
Do you ever wonder about how an author would describe you in a novel? Not only your appearance but the way you talk and laugh and hold yourself and all the expressions on your face?
THE SAVOURY OATMEAL EXPERIMENT
- 25g or 1/4 cup of oats
- 3 egg whites beaten in 150ml hot water
- a quarter of a low sodium vegetable/chicken stock cube
Put everything in a bowl, microwave it for 5 minutes or until everything is cooked. Stir it every 1 minute, so the egg whites don’t go lumpy.
If it’s too thick at the end, add some milk/water and stir it in (this will also cool down the porridge).
(in order of the pictures - from left to right in each row)
1. Asparagus and Mushroom Oatmeal
(topped with cottage cheese, steamed asparagus and baby corn)
- 5 asparagus tips - sliced
- 5 button mushrooms - sliced
- 2 salad onions - sliced
- 100g cottage cheese
- black pepper
2. Tomato and Bell Pepper Oatmeal
(topped with cucumber slices and pickled jalapeño)
- 10 (or a handful of) cherry tomatoes sliced in half
- 1 red/orange bell pepper (capsicum) - diced
- 2 tablespoons of frozen sweetcorn
- pickled jalapeño, diced (depends how hot you want it)
- 1 clove of garlic - finely diced
- 1 tablespoon of capers
- ground coriander
- smoked paprika
3. Prawn and Pea Oatmeal
(topped with cooked broad beans and garden peas)
- 100g cooked prawns (frozen)
- 100g garden peas (frozen)
- 2 sliced salad onions
- 1 quarter of a lemon - juiced
- 1 clove of garlic - finely diced
- black pepper
4. Salmon and Spinach Oatmeal
(topped with steamed broccoli)
- 50g smoked salmon - sliced
- 1 tablespoon of capers
- 1 teaspoon dried parsley
- quarter of a lemon - juiced
- the leaves of 1 sprig of lemon thyme
- 100g spinach - slighty wilted
- 3 salad onions - sliced
- black pepper
5. “Pad Thai” Oatmeal
(topped with raw stir fry vegetables, pickled jalapeño and a tiny pinch of coconut/palm sugar)
- A handful of stir fry vegetables (bean sprouts, shredded carrots, shredded cabbage, sliced spring onions, sliced snow peas etc)
- 1 garlic clove - finely diced
- fresh chilli (however much you want) - finely diced
- a teaspoon of Thai fish sauce*
- 1 tablespoon reduced sodium soy sauce
- a tablespoon of thai galangal paste OR about 1 cm of root ginger/galangal* - finely chopped/grated
- 1 quarter of a lime - juiced
- 2cm of lemongrass - grated
- a splash of rice*/white wine vinegar
- ground coriander
- prawns (optional)
* you can get these ingredients in the oriental section in your local supermarket or go to an Asian grocery shop.
Not bad. All of them were pretty good. The Prawn and Pea + Tomato and Bell Pepper ones were my favourites out of the 5.
BUT, oats cooked with milk, bananas and cinnamon will always be my ultimate favourite oatmeal.
Oh and I’ve also concluded that I’m a loser for making this post lol.
This is something really special! Thanks for this post!
aww no problem!
i tried to scroll past this but that one reblog just might save somebodies life
Why do it?
YO, I GOT SOME TIPS FOR ALL THE MISERABLE LADIES!
(and hell fucking yes i used to be one)
- try getting ready in the morning wearing only the underwear you look the best in (only buy underwear you feel the best in) or get ready naked. it’s like a scientifically proven fact that all boobs are amazing, and i’ve discovered there’s this weird victoria’s secret angel switch that gets flipped when you’re nude putting on makeup or brushing your hair. you just look like a fox.
- don’t be scared to do things you’re really good at in front of people (they want to see) and don’t be scared to talk about how good you are at things (there is a difference between arrogance and confidence, and we’ve been told repeatedly that being proud of ourselves is cocky and unattractive: FUCK THAT, WE’RE JUST THE SHIT, WE CAN’T HELP IT)
- in recent years i’ve discovered that i’m super hot. you also happen to be super hot. i think “super hot” is a combination of attractive, unique, and comfortable. it just took me a long time to learn how to make myself feel and look super hot, learn what you need to do to make yourself realize you’re super hot, and do that. (if you think i’m an idiot and i’m just telling your to put on tons of makeup, read the next bullet)
- make yourself feel pretty. makeup is not a bad thing. no, you don’t need it. no, you don’t have to have it to be “super hot.” but the coolest thing about it is that it’s a useful tool for shaping your hotness into exactly what you’d like to show to the world, and that’s badass. it’s okay if you aren’t born looking the way you feel inside, cause you have the power to tweak. that also goes for your hair, your clothes, etc. for example, do you think your head looks like a penis when your hair is short? grow it out. do you absolutely love when your head looks like a penis? THEN FUCK YEAH KEEP IT THAT WAY
- be honest as much as you possibly can. to yourself, be honest all the time. if you find you are having a really hard time telling certain people the truth, then maybe they are the wrong people for you. do you trust them? do they make you feel bad about yourself? NAH DUDE FUCK THAT
- if you are uncomfortable, you are instantly not super hot. i don’t mean like if you are wearing shoes you love and they hurt your feet. i mean, if you’re shaving your legs every single fucking day and you hate it but you don’t want anyone to say anything. instead, you should only shave your legs so you can feel the pleasure of your smooth legs against the sheets. or because YOU like them shiny when you’re at the beach. only change yourself if to YOU, that is super hot.
- masturbate all the time. that is all.
- the only dude that deserves anyone as super hot as you, is a dude that knows he is super hot. and a dude that realizes you and fawns in the glorious light that is your super hotness.
- don’t go to work if you have nightmares about it. quit and get a new job. you maybe probably aren’t going to love it (hey, maybe you WILL), because it’s work. but if it is affecting your well-being to the point of suffocation then quit. there are tons of shitty jobs that are less shitty than that one.
- you really need to have a catalog of things that you know make you feel better. you will come across these things slowly and randomly. but remember them, and practice them when you feel shitty. you’re going to feel shitty, so be stocked up on plenty of antidotes.
- hurting yourself is so fucking not okay. i cut myself and all i got were these lousy scars. i starved myself and my pretty hair fell out and my brain was all fucked every time i ate anything for years. i tried to kill myself and had to stay in a mental hospital for the most miserable, depressing, loneliest week of my life. i drank myself into a stupor for a couple of months straight and all it did was hinder me learning how to actually help myself and solve my own mental issues. stop all that shit, and start figuring out how to love and how to feel better and how to be badass when you’re all alone and how to feel super hot.
EVERY GIRL THATS ABOUT TO SCROLL PAST THIS NEEDS TO TAKE THE TIME TO READ THIS NOW PLEASE AND THANK YOU OK
ALL GUYS TOO HEY HEYYY
I am Justins’ little sister…maybe follow?
Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
just adding my soup tips, especially for novice cooks: if you puree soup using a blender, do so in small batches, and pulse it a few times before you turn it on all the way. this will prevent the hot soup from blowing the lid off the blender and making a huge mess. you’re gonna want to do it this way even if you let it cool off some first.
also I can’t stress tasting the soup as you go enough. most of the time when soup is bland it’s because people dump all the seasonings in one go and then leave it alone. soup is more of an art than an exact science, take measurements of seasonings/spices as general guidelines instead of holy writ. don’t be afraid to add more.
as tomato paste goes, you want to fry the shit out of it to get the deepest flavor out of it and also to kill the acidity and grainy texture. this is a good rule of thumb when making marinara sauces too.
and don’t forget to keep vegetable and herb trimmings for stock. making stock is quick and easy and will make a better soup than just using water. even if you don’t have the time/inclination to do so, save em anyway—store-bought vegetable stocks tend to be weak on flavor and trimmings can be used to fortify them. whenever buying any kind of stock though, always buy low-sodium so that you can control the amount of salt. regular stocks tend to be pretty salty.
bless this post
Oh God I forget how much I love soup.
might try some of these
When I fall, I get back up…
FAVORITE POST ON TUMBLR. CANT EVEN.
This made me smile
Note to self: Don’t just make a whole turkey on Thanksgiving.
Guys, this is my little brother, Reese. He just turned eight last March, and he is in second grade. He had found that he prefers guys to girls. When he told his friends that at recess, they threw rocks at him. Rocks. He came home crying, saying that his friends had called him names like “faggot” and “homo”. Second graders called him these names. I explained to him that it is perfectly okay to be gay, and that I will still love him no matter what. Unfortunately, my parents don’t agree. He’s been set apart from the family and his friends for his sexuality, that he has no control over. I’m not doing this for notes or to gain followers. I’m doing this to show Reese he will be accepted by many people no matter what sexuality he is. Reblog if you support my eight year old brother, no matter his sexuality.
omfg what a cutie