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I stand with Planned Parenthood.
“Did you hear? The House voted to bar Planned Parenthood from federal funding. They cut funding for HIV tests, cancer screenings, birth control, and more, putting millions of women and families at risk. We can’t let it go unanswered. It’s time for you and me to stand with Planned Parenthood. Sign the open letter to the reps who voted for this bill — and to the senators who still have a chance to stop it.
http://www.ppaction.org/IStandWithPP”Reposting because I think it’s that important.
(Source: thefeeloffree, via nikinapalm)
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Shepard’s Pie type dish, no name
This recipe was based off Beefy Potato Volcanoes off allrecipes.com But I tweaked it a bit to what we had in the house. Its totally a comfort food. My family told me its a lot like Shepard’s pie.
1 pound ground Turkey
1 tsp Italian seasoning
Large dash of Tony Chachero’s Creole Seasoning (optional)
Dash of salt — kosher or sea is best
1/2 Tbsp vegetable oil
1 can corn, drained
1 can green beans, drained
1 can peas, drained
1 can carrots, drained or 2 cups freshly chopped
1 can cream of chicken soup base
1 can of milk (using cream chicken can)
8 medium potatoes- Cut potatoes in half at equator. Place in greased microwave safe dish.
- Preheat oven to 450° F
- Cook potatoes in microwave on high for 10 minutes.
- Cover potatoes with foil and transfer to oven; bake for 20 minutes.
- Brown ground Turkey in pan. Add vegetable oil, salt, and Creole seasoning.
- Add all vegetables and soup, stir well.
- Simmer on high until thicker, about 5-10 minutes.
- Plate up potatoes and top with stew mixture.
ENJOY!
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tumblrbot asked: WHAT IS YOUR EARLIEST HUMAN MEMORY?
I remember walking around our house playing with two of our kittens when I was about 3 or 4.
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I need a reason to blog. I haven’t in so long and every time I try…I’m at a loss for a topic. I still have some recipes I could post for you all from the holidays, but I have to find them. And I’m going to make a very yummy-sounding dinner tonight. I will try to post pictures and let you all know how it goes. :) And also give a base recipe, if it turns out — of course. But I wanna blog about more than just art and food. But I don’t want to get too personal…any suggestions?
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Been gone for a while. But I’m back and will post updates this weekend. I have all sorts of stuff to share. :)
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Currently reading and absorbed in book three of four, Envy, of The Luxe series by Anna Godbersen. I wish I had Splendor to read after and not have to wait to find out what happens!
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(Source: -a-l-o-n-e-, via hardboiledwunderland)
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REBLOG IF YOU SLEEP LIKE THAT!!! :>
*Maybe not always the arm under the pillow, but yep! :D
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Thanksgiving is the one day a year where gluttony is accepted — with gusto.
I haven’t posted in so long. I’ve been so busy with life, or lack thereof. But today is officially the first holiday of the season. For the festivities today, I made a homemade cranberry sauce. I am posting the recipe for you all to try out if you choose. :)
Cranberry Sauce
24 oz fresh or frozen cranberries
1.5-2 cups sugar
4-6 tablespoons water
1 strip of orange zest
nutmeg, salt, pepper, and cinnamon to taste- Set aside 1 cup cranberries to add at a later date.
- Combine all ingredients in a medium saucepan on medium until sugar is dissolved, stirring frequently.
- Turn temp up and stir occasionally until berries burst; I pressed mine until they were mushier.
- Remove from heat and add remaining cranberries, stir well.
- I added about 1 teaspoon of nutmeg and about a 1/2 teaspoon cinnamon to the mixture, as well as a dash of salt and pepper. But you’re the one eating it, so you fix it how you like it!
- Let cool to room temperature.
- Store sealed either refrigerated or not, or serve right away.
Enjoy! :]
**Look for more recipes I try out this holiday season.
