Simple Brunch
Why wait in line for brunch?

Non-Alcoholic Mimosas

Why non-alcoholic? Let’s be real folks, it’s the weekend, but that doesn’t mean you have to blow the rest of your day getting the champagne sleepies. It’s the taste that matters anyway, and you’re already relaxed… you’re in your pajamas! The recipe is simple and just takes a few minutes.

Ingredients:
12 oz. Orange Juice
12 oz. Sparkling Water
¼ tsp. Grenadine
Ice Cubes
1 Orange, sliced into wheels

Directions:
We prefer Simply Orange for the orange juice, which we mix with equal parts Poland Springs sparkling water. Next, add 1/4 tsp. of Grenadine, ice and a few slices of orange. Stir well, break out the champagne flutes, and enjoy while you prepare the rest of your awesome brunch!

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The Bestest Eggs Benedict

Don’t be intimidated by Eggs Benedict! That’s how they justify charging so much at brunch places. Aside from the egg poaching, the most difficult part of the dish is the hollandaise sauce, and if you have a blender, even that can be made easier. But for now, here’s the scoop on the traditional method.

Ingredients:
2 cups White Vinegar
2 ½ tsp. of Salt
¼ lb. San Danielle Prosciutto
3 Egg Yolks
1 tbsp., plus 1 tsp. of fresh Lemon Juice
¼ tsp. of Tabasco
8 tbsp. of unsalted, melted Butter
4 Eggs, cracked into separate bowls
4 English Muffins, halved & toasted
Paprika or Cayenne for garnish

Directions:
1. Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. of Celtic sea salt, lower heat to medium, and bring to a simmer.

2. Using Organic Valley eggs, combine 3 yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in Earth Fare butter to make the hollandaise. Transfer to a bowl; set aside, covered.

3. Swirl simmering water with a spoon to create a whirlpool. Carefully slide each cracked egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 4  thin slices of prosciutto and 1 egg. Spoon 2–3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.

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VIDEO:Introducing French Afro-Cuban Twin Sisters Ibeyi & Their Yoruba Doom Soul

Ibeyi, made up of Cuban-born, Paris-based twin sisters Naomi and Lisa-Kaindé Díaz, is an electronic doom soul duo who are forging a new spiritual sound with their debut EP Oya. The 19-year-old musicians are XL Recordings‘ newest signees, and their introductory singles “Oya” and “River” possess a hypnotic blend of hip-hop, electronica, and blues infused with Yoruba prayers and folk songs that will transport you to a higher realm upon first listen.

Singing in French, English, Spanish and Yoruba, Ibeyi count among their primary influences Nina Simone, Meshell Ndegeocello, James Blake and their late father, the celebrated Cuban jazz percussionist Miguel “Anga” Diaz. Ibeyi’s vocal range, which wavers from the raspy and wraith-like to the sonorous and divine, is ideal for their sonic palette which revels in the phantasmagorical groove of liturgical Yoruba songs. Besides singing in Yoruba–which was brought to Cuba by West African slaves–Ibeyi honor their father’s legacy and Afro-Cuban heritage through their percussive production and use of live instruments. Beatsmith Naomi plays both the cajón and the batá while Lisa-Kaindé remains more in tune with the musical mythos of Ibeyi’s sound by weaving Yoruba lore deeply into their lyrics. “River” is dedicated to the goddess Oshun (the mother of the Ibeyi, and their first single and EP are both named for  Oya (the benevolent orisha who took the Ibeyi in after Oshun was accused of witchcraft for birthing twins and kicked them out).

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Easy Stir-Fried Tofu
Recipe by Bridget from My So-Called (Mommy) Life

Ingredients
1 Block Firm or Extra Firm Tofu
3 Tbsp Nutritional Yeast
2 Tbsp Flour
1 tsp Garlic Powder
½ tsp Salt
2 Tbsp Olive Oil or Oil of Choice

Directions
1. Drain and press tofu. Cut into 1 inch cubes.
2. In a medium bowl, combine the nutritional yeast, flour, garlic powder, and salt. Toss in tofu and stir until evenly coated.
3. Heat a large skillet over medium heat and add in the oil. Swirl the pan, and when the oil is shimmering and hot, carefully add in the tofu cubes. Cook 5-7 minutes, flipping with a spatula every few minutes until all sides are golden brown and crispy.
4. Add the stir-fried tofu in with your favorite stir-fried vegetables, serve on top of rice accompanied by soy sauce, toss in a taco or with pasta, or eat it simply by itself (it’s very kid friendly and a fantastic toddler finger food!).

For the story behind this recipe and more, visit My So-Called (Mommy) Life.

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Never Let Your Guard Down: The Walking Dead: Season 5 Premiere

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The MDA Show of Strength Telethon

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