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awkwardcupcake:

Birthday Cupcakes by Louise Carruthers aka Cirencester Cupcakes on Flickr.
Tags: cupcakes food
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jonnovstheinternet:

my friend tried the potato setting on his microwave

(via turkicnomad)

Tags: food cooking
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archiemcphee:

Kawaii! These little kitties aren’t just unbelievably cute, they’re also edible. They’re made by a Japanese mom named Caroline for Neko no Hi or Cat Day, which takes place each year on February 22nd.

Cat-shaped treats seem like a wonderful way to celebrate how much you like your feline friends. These treats are cat-shaped nerikiri, which is “a traditional Japanese sweet made by mixing shiro-an (sweetened white bean paste) with gyuhi (made of glutinous rice, similar to mochi but softer).” Caroline sculpts her nerikiri cats and kittens into various sizes and poses and then uses edible dyes to add distinguishing markings and fine details. She even makes little accessories for them, like tea sets and pillows for extra-comfy lounging.

Based on the effort that goes into making these sweets, it seems likely that Caroline’s family probably has at least one real life cat of their own and we’re guessing it leads a wonderfully spoiled life.

Visit RocketNews24 for additional photos.

(via king-of-roses)

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leevesandberries:

Do you have a food that you are obsessed with? That you could eat everyday for the rest of your life and never grow tired of eating it? For me, that food is kale. I know, I know, an exaggerated eye roll worthy of Lucille Bluth. But I just can’t help it, it’s the number one thing I crave on a weekly basis. Though to be fair chocolate is a very close runner up. I tend to run on the anemic side and with kales bounty of iron I think my body just tends to crave it whenever my energy is running on low. 

Honestly though, in this particular juice my favorite ingredient is the cilantro. It pairs really well with the mango and makes me feel like I’m drinking some exotic cocktail rather than a raw juice. Plus cilantro is a fantastic detoxifier and anti inflammatory propionate. Go cilantro!  And to think, an actual hate page for cilantro exists. What has the world come to?

Tropical Green Juice for Two

Ingredients: While I always encourage the use of organic produce and vegetables I especially encourage it when juicing.  You don’t want any chemicals or pesticides ending up in your morning glass of juice!

  • 1 mango, peeled, de-pitted and cut into slices
  • 1/2 bunch of kale
  • 1 carrot
  • 1 bunch of cilantro
  • 1 apple, cut from the core
  • 1/2 lemon
  • 1/2 a lime

Method:

  1. Wash and prepare all of your fruits and veggies for the juicer. 
  2. Following the directions for your juicer, put the mango, apple, kale, cilantro and carrot through the juicer. 
  3. Give the glass of juice a good stir then squeeze in the lemon and lime. Feel free to do more or less lemon and lime depending on how tart you like your juice to be. 
  4. Drink up!
Tags: food recipes kale
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calzonebetrayal:

x

This speaks to me.

(Source: mystery-of-the-cake-topper, via sliceofbri)

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mediumaevum:

For anon:
Medieval Pork π
Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth. 
Ingredients:
1 9″ pie shell with lid
1 1/2  ground pork
1/2 tsp. salt
6 egg yolks
2 tsp. ginger
1/4 tsp. pepper
1/3 cup honey
1/2 cup currants
1/2 cup chopped dates
Brown the pork over medium heat.  Let cool slightly, and mix well with all the other ingredients – The filling should be very moist. Place mixture in pie shell & add lid. Fold top dough under and pinch edges shut.  Cut decorative steam holes in the top of the pastry, and bake at 375° F for 45 minutes to 1 hour, or until a golden brown.

mediumaevum:

For anon:

Medieval Pork π

Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth. 

Ingredients:

  • 1 9″ pie shell with lid
  • 1 1/2  ground pork
  • 1/2 tsp. salt
  • 6 egg yolks
  • 2 tsp. ginger
  • 1/4 tsp. pepper
  • 1/3 cup honey
  • 1/2 cup currants
  • 1/2 cup chopped dates

Brown the pork over medium heat.  Let cool slightly, and mix well with all the other ingredients – The filling should be very moist. Place mixture in pie shell & add lid. Fold top dough under and pinch edges shut.  Cut decorative steam holes in the top of the pastry, and bake at 375° F for 45 minutes to 1 hour, or until a golden brown.

(Source: innatthecrossroads.com)

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Tags: food
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(Source: wamwanfood, via nessuno)