hystericallyrealprojects:

Magnum Opus: Travesty in Disguise by Jon Rutzmoser
PDF

hystericallyrealprojects:

Magnum Opus: Travesty in Disguise by Jon Rutzmoser

PDF

(via pixelangst)

After weeks of back and forth with the seller on Amazon, I finally have all the correct pieces to my hammock. Never. Leaving.

After weeks of back and forth with the seller on Amazon, I finally have all the correct pieces to my hammock. Never. Leaving.

julieeenguyeen:


perfuckedtion:

aniggainrio:

After a 20-minute flight over the city of New York, Stephen Wiltshire, diagnosed with autism, draws the whole town with only his memory.

That is the most amazing thing I’ve ever seen

Saw a documentary over this, he’s amazing!

julieeenguyeen:

perfuckedtion:

aniggainrio:

After a 20-minute flight over the city of New York, Stephen Wiltshire, diagnosed with autism, draws the whole town with only his memory.

That is the most amazing thing I’ve ever seen

Saw a documentary over this, he’s amazing!

(via alittletiger)

seahorsebear:

menmelike:

Creeeeeeepy.

TOO COOL

(via fuzzpup)

The newest addition to our garden (Taken with instagram)

The newest addition to our garden (Taken with instagram)

Healthified Cilantro White Bean Dip with Salted Cucumber “Chips”

Disclaimer: I am no chef, but a mere kitchen bumbler trying to find healthier ways to make my favorite treats

Earlier today, I pinned a recipe from the Food Network for Cilantro White Bean Dip. After making it for a snack, I realized that I really didn’t follow this recipe, but used it as a guide (as I do with most recipes). Since I was aiming for a lighter, healthier version that I think a lot of people might appreciate, I thought I’d post my changes.

The original recipe:

Ingredients

  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1 bunch cilantro, washed and dried
  • 2 garlic cloves
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons sour cream
  • 1 teaspoon lime juice
  • 1 to 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Toasted Pita Chips, recipe follows

Directions

Special equipment: food processor

In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips.

My changes:

 

Ingredients

  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
  • 1 bunch cilantro, washed and dried
  • Not being sure what constituted 1 bunch, I used 2 handfuls
  • 2 garlic cloves
  • 1/2 teaspoon cayenne pepper
  • I did not measure the cayenne, but I am sure I used at least double this amount
  • 2 tablespoons sour cream
  • 1 teaspoon lime juice
  • I used the juice, meat and zest of 1 small lime
  • 1 to 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Toasted Pita Chips, recipe follows
  • Himalayan salted cucumber chips, recipe follows

Directions

Special equipment: food processor, mandolin slicer

In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips Himalayan Salted Cucumber Chips.

Himalayan Salted Cucumber Chips:

Take 1 large cucumber, washed and dried, and slice thinly with a mandolin slicer. Layout cucumber slices in a single layer and sprinkle with himalayan salt.

And the results…