Bamiyan, Afghanistan 2012
Bamiyan, Afghanistan 2012
I think I’m going to go sit outside in the rain. Because why not. I need air. Even if it’s wet air. :P
THIS IS JUST SO BEAUTIFUL I CAN’T.
I totally remember watching this as a kid and thinking that looked like the most delicious biscuit/cookie in the world
when in reality was’t it a ritz cracker dipped in water?
THAT’S CREME A LA CREME A LA EDGAR YOU IGNORANT SLUT
every so often I sometimes get a mug of milk, add a splash of vanilla extract, a spoonful of sugar, and a sprinkle of cinnamon and heat it in the microwave and have it with Ritz Crackers and pretend it’s Creme A La Creme A La Edgar and it’s seriously just the best.
Just only 13 years old, Zev (Fiddle Oak) creates a fantasy dreamland through his photographs. His camera is named Betsy. Zev’s sister and assistant Nellie is 17. They enjoy working and creating together. The magic of Fiddle Oak cannot be described in words; no word that already exists can accurately sum up the extreme talent and wonder of Zev and Nellie.
The Pointe on Andesite by Pearson Design Group
1. Favorite childhood book?
2. What are you reading right now?
3. What books do you have on request at the library?
4. Bad book habit?
5. What do you currently have checked out at the library?
6. Do you have an e-reader?
7. Do you prefer to read…
Free hand half sleeve trees done by Aaron Carey of Ink Daddys in Salem Oregon.
Chickpea Yogurt Soup
- 1 cup yogurt
- 2 cups water
- 2 tablespoons chickpea flour
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 inch ginger, freshly grated
- 1 teaspoon ghee/clarified butter
- 1 teaspoon hing/asafoetida
- 1 green chili, finely chopped
- 1 teaspoon mustard seed
- 6 to 8 curry leaves
- In a deep pan, whisk yogurt, water and chickpea flour to make a smooth batter making sure there are no lumps. Add salt, sugar and turmeric powder to it and bring it to a boil. Once done, lower the heat, add grated ginger and let it simmer for 10 minutes. If you wish to thicken the soup more, continue cooking for 5 more minutes. Keep stirring in between. Once done, switch off the heat and keep the pan aside.
- Heat another small pan, pour ghee/clarified butter in it and bring it to medium heat. Add asafoetida, chopped green chili, mustard seeds and curry leaves. It will splatter, so be very careful. After a couple of seconds, switch off the heat and pour the hot ghee straight in the soup. It will sizzle. Give the soup a mix and serve it either warm or at room temperature.
- Asafoetida is easily available in any Indian store but if you don’t find it, add one clove grated garlic.
- Curry leaves are also available in Indian stores. There is really no substitute that I can suggest for curry leaves as the flavor is very different from any other herb. However, you can use bay leaves or kaffir lime leaves for a flavor boost but it would still be different from curry leaves.