Announcing….. THE MIRACULOUS VALENTINE’S DAY INITIATIVE!
We are NO LONGER days away from the Netflix premiere of Miraculous: Tales of Ladybug and Cat Noir! So to celebrate, let’s get in the spirit and spread some Miraculous love on Tumblr!
We want to see your best Miraculous-themed Valentines!We’re turning to the best fandom to channel your inner Cat Noir, come up with your best puns and one liners, and post your best valentines featuring your favorite characters of Miraculous. We don’t even care if you use comic sans. ;)
Don’t want to make a valentine? Don’t worry, the initiative still needs your help!
We want to see your best Miraculous Valentine’s Day fan art, cards, poems, comics too! If there’s anything else you want to share to celebrate (like recipes, clothing designs, anything!), go for it!
Our goal is to spread love and positivity the way Miraculers know best…. Use your mind, and your heart! We can’t wait to see what you make!
Don’t forget to use the tags #miraculousvalentinesand#miraculous ladybug on Tumblr so everyone can share and reblog to spread the Valentine’s spirit! But also, please remember that there are younger members of the fandom who may see your work!
We’ll be reblogging things from you guys all throughout the weekend, so get ready! Spread the word, reblog this post, follow our Tumblr for updates, and stay Miraculous! 🐞✨
Congratulations to Queen Bey and Jay Z! The couple will welcome twins in September and we’re guessing the pregnancy cravings are likely in full force. People Magazine reported Spaghetti with Fresh Tomato Sauce & Basil is Beyoncé’s favorite pasta dish—so, enjoy in honor of Bey tonight.
Soup for Syria: Recipes To Celebrate Our Shared Humanity isn’t filled with food one might find in war-torn Aleppo.
Instead, you’ll find soup recipes to connect home chefs with cultures across the globe.
The book, published in October 2015, is more relevant than ever: All profits will now go toward “various nonprofits” that are funding food relief efforts. It has already raised $300,000, NPR reported Friday. Read more
Not animal meat. Human meat. Start with the richest humans–have a Warren buffet–and work your way down. From billionaires to millionaires; CEO’s to Saudi princes; make Kevin Bacon bacon and Will Smith soup; have a David Koch kabob or some Donald Trump and dumplings; try my mom’s delicious Mark-Zuckerberg-loaf, or we can fire up the grill for some Jenna Bush burgers; enjoy a savory slice of Tina Fey, smeared with an aromatic paste of Robert Pattinson pâté. How about some Bubba Watson roast? Or some deep-fried Justin Beiber? We can eat all the Kardashians!
These people have all lived very “free-range” lives, and we can slaughter them humanely, so you won’t have to feel bad about eating them. As with any animal, we should avoid eating the brain, as it can lead to Kuru, but the muscles are PACKED with protein and are just as healthy and nutritious and TASTY as pork. And there’s no shortage of meat in supply or danger of extinction; we can farm humans indefinitely, without any worry of destroying the ecosystem.
Doesn’t this sound so much better and more reasonable than simply eating fruits and vegetables? A lot less EXTREME than simply choosing NOT to eat a creature that doesn’t want to die–no? See! I’m a vegan whose willing to compromise–isn’t that so nice?
SOURCE, The Celtic Connection Serving the Wiccan and
Pagan Community Since 1997
Helping You Live a Magical life
Litha Celebration Recipes
Traditional Pagan foods associated with The Litha Sabbat are fresh vegetables of all kinds and fresh fruits of yellow, orange, and red. Fresh fruit juice mixed with 7-Up compliments any meal.
Since Litha is a time for the young and childlike play, the following recipes are geared towards teens preparing the meals. Here are some easy dishes that can be both fun and symbolic.
Sun’s Up Cobbler
1-1lb 14oz can (3 ½ cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
¼ cup butter or margarine, melted
¼ tsp. salt
1/3 cup sugar
1 tbs. lemon juice
½ tsp. ground cinnamon
¼ cup butter or margarine
¼ tsp. ground nutmeg
Drain peaches, reserving 1 cup syrup.
In a pan, combine cornstarch and salt and slowly blend in reserved syrup.
Over med-high heat, cook and stir until mixture comes to a boil.
Reduce heat and cook and stir for 2minutes.
Add lemon juice, butter or margarine and peaches.
Heat JUST to bubbling.
Pour into 10x6x11/2 inch baking dish.
Cut bread lengthwise into 1 inch strips.
Dip into ¼ cup melted butter, then into mixture of sugar, cinnamon, and nutmeg.
Arrange over peaches.
Bake at 375 degrees for 25 minutes or until toasty.
Serve with cream (optional)
Makes 6 servings.
Lunchtime Cranberry Sun Mold
2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding.
Garnish with orange and grapefruit sections.
Top with alternating orange and grapefruit sections in a “pinwheel” array.
Serve as salad or dessert.
High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs,sliced
4 ounces sharp cheddar cheese
French salad dressing
Split rolls lengthwise, cutting to but not through crust at back.
Spread cut surfaces with butter or margarine.
For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add.
Place egg slices (3) atop folded meats.
Drizzle approximately 1 tbs. of French salad dressing over each sandwich.
Makes 4 servings.
Setting Sun Taco Salad
1 pound ground beef
¼ cup green bell pepper, chopped
1 package dry taco mix
½ cup sliced ripe olives
¾ cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated
In skillet, brown the ground beef.
Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes.
In a salad bowl, combine all the rest of the ingredients except the chips.
Divide salad onto 4-6 plates, spoon meat mixture on top, and garnish with chips.
Bright Memories Parfait
1 23/4 oz package vanilla custard mix (no bake type)
½ tsp. vanilla
2 cups milk
1 1lb 5oz can pineapple pie filling
2 3oz packages cream cheese, softened
In sauce pan prepare custard according to the package directions using the milk.
Remove from heat.
Gradually stir cheese into hot mixture, mixing well.
Stir in vanilla.
Chill custard mixture and pie filling separately until ready to serve.
When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses.
Top with some type of berries if desired.
Warm Glow Applesauce
8 med apples,
cored, pared, and cubed 2 tbs. lemon juice
¼ cup sugar
5 or 6 drops red food coloring
¼ cup water
Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth.
Heat in sauce pan on low to serve warm, or chill.
Makes 4 1cup servings.
Source. –Adapted by Akasha Ap Emrys to share with all her friends and those of like mind–
It’s our party, and we’ll cry eat Funfetti Waffles if we want to. We’re celebrating Vans 50th anniversary with an ode to the famous waffle sole, in breakfast form. Get Clara Cakes’ recipe for Vans 50th Funfetti Waffles below.
Here’s a Shokugeki no Souma recipe in celebration of the second season starting!!
I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:
Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)
2 cans mackerel (120g cans)
1 cup breadcrumbs
1 onion, diced
3 cloves garlic, diced
Ponzu, 2-3 tbsp
Cornflour or potato starch, 2 tbsp
A slice of ginger (optional)
Salt, to taste.
Boil water in a pot
Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
SImmer until squid becomes soft, and starts losing a bit of colour.
Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
In a circular motion, pour egg into boiling soup.
Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
Serve in a dark bowl to bring out the egg!
Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
Mix in the onions, garlic, and breadcrumbs till mixture looks even.
Beat eggs and slowly incorporate into mixture.
By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
Remove patty(ies) from pan.
Pour canned mackerel juices into the pan and heat till simmering.
Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
Mix starch with a little bit of water till dissolved.
Turn off heat.
A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
Pour sauce over burger and serve with soup and white rice.
Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.
You’ll need: 1 loaf fresh Italian or French baguette bread cut into 1-inch slices ¼ cup olive oil (for brushing) 4 medium tomatoes, diced 1 tablespoon oregano Pepper to taste 1 pound feta cheese, crumbled
How to make it: ● Preheat the oven to 375 degrees F. Place bread slices on a baking sheet and brush each slice with the oil. In a bowl, combine tomatoes, oregano, pepper, and feta. ● Bake bread slices for 8 minutes or until bread is crispy. ● Top each slice of bread with some of the mixture. Makes 6 to 8 Hors D’oeuvre servings