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March 30 2015

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Reposted fromoopsiak oopsiak viadesi desi

February 22 2015

Reposted fromm68k m68k viaisis isis

November 19 2014


seasons greetings 

Reposted byTullfrogcoffeeandunicornsthepunnerymalborghettovauteenibblermozgmnienieboliretKik4squantumreloveutionmusztarda

April 27 2014

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*~vegan chocolate mousse~*

hi from your mod! my boyfriend’s mom sent me this recipe and i can testify that it is not only DELICIOUS, but accommodating of a ton of dietary restrictions!

to make this more affordable, i bet it can be made with nesquik or ovaltine instead of cocoa powder, or any kind of milk rather than almond. items like vanilla extract are great to keep stocked anyway because they last forever. if anyone tries it with substitutions, i’d love for you to submit your take on this yummy, simple dessert! <3

Reposted fromviirus viirus viamynnia mynnia

April 03 2014

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Flatmate is soxhlet extracting my vanilla
Reposted fromelpollodiablo elpollodiablo

January 12 2014

a thing to learn about cooking is, that isnt enough garlic. there is not enough garlic in there. yeah i know you already put garlic in but shhh, listen, listen to the pot, it says it wants more garlic.  seriously more garlic come on i said put in some more garlic fucking dO it you piece of shit. what do you mean that that’s all the garlic you had well i suppose theres nothing for it we have to go pick up some more come on then
sisky business

yup. as far as i'm concerned, garlic's a vegetable, not a spice
Reposted byranihairinmyelpollodiabloJoeMoyetoboldwonkoStadtgespenstadremdicosofiasmakrosNorkNorkraindancerTokei-Ihtosplinterpie

January 29 2013

November 24 2012

2946 aed4
Reposted fromszampanowa szampanowa viadesi desi

September 19 2012

Freeze your fresh local herbs in olive oil for winter cooking!

August 09 2012

what kind of absolute fascist do you have to be to dislike thyme
Reposted fromgiania giania viabrightbyte brightbyte

April 18 2012

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Reposted fromashe ashe

March 28 2012

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Reposted fromashe ashe

March 04 2012

March 02 2012

The Lazy Veggie: 5 Vegetable Tricks From Professional Chefs

February 16 2012

Play fullscreen
Ask The Test Kitchen: What's the Best Way to Store Fresh Herbs?

February 15 2012

February 09 2012

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I need a recipe database that works like this. If you want to code one, let me know :)
Reposted fromsupe supe vianameless nameless

Mustard-Roasted Potatoes

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Tags: taters oven

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