daily servings


Salad with Shrimp and Red Grapefruit

Red grapefruit and seafood make a delicious addition to any dinner salad. In this recipe shrimp are marinated in the zesty citrus. The salad is topped off with grapefruit segments and a sweet dressing that uses red grapefruit juice and honey.


15 minutes prep, 15 minutes marinating, 8 minutes broiling


2/3 cup freshly squeezed juice from red grapefruits
3 green onions sliced, half the greens reserved for the dressing
1 clove garlic, minced
1 teaspoon zest from a red grapefruit
¼ teaspoon salt
1/8 teaspoon ground black pepper
20 raw shrimp, peeled and de-veined
4 wood skewers, pre-soaked

½ cup freshly squeezed juice from a red grapefruit
6 tablespoons extra virgin olive oil
2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 cups chopped mixed lettuce
Segments from 2 red grapefruit
12 to 16 pieces shaved Parmesan cheese


1. To prepare the shrimp, whisk together the grapefruit juice, green onions, garlic, zest, salt and pepper in a small bowl.

2. Place the shrimp in a single layer in a shallow dish. Pour the marinade over the shrimp. Let sit for 10 to 15 minutes.

3. Preheat the broiler. Skewer 5 shrimp on each of 4 skewers. Place the skewers on a greased broiling pan. Drizzle a little of the marinade on each shrimp skewer.

4. Broil 3 to 4 minutes on each side, until the shrimp turns opaque and is cooked through.

5. Prepare the dressing while the shrimp cooks. In a small bowl, whisk together the grapefruit juice, olive oil, honey, reserved green onions, salt and black pepper.

6. Place the lettuce in a large bowl. Pour the dressing over the lettuce and toss to coat. Place 2 cups of lettuce in each of 4 bowls.

7. Top each salad with an equal amount of grapefruit segments and shaved Parmesan. Serve each with a skewer of shrimp.


Navel Orange Chocolate Chip Cookies

Each bite of these delicious cookies has a burst of flavor from sweet navel orange and rich, dark chocolate. The hearty whole grain flour makes them slightly crunchy on the outside, but soft on the inside. They are the perfect treat to serve while watching the big game. Or enjoy one as you relax with a good book and a warm cup of tea.

SERVINGS: 14 cookies

10 minutes prep, 20 minutes baking.

½ cup unsalted butter, softened
½ cup light brown sugar
½ cup granulated white sugar
1 large egg
½ teaspoon pure vanilla extract
½ teaspoon fresh navel orange juice
Zest of two navel oranges
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole wheat flour
¾ cup dark chocolate chips


1. Preheat the oven to 350 degrees F.

2. Add the butter, brown sugar and white sugar to the bowl of a stand mixer. Mix on medium, and then turn to medium-high. Beat for 60 to 90 seconds.

3. Add the egg and mix for 30 more seconds. Scrape down the sides of the bowl as needed.

4. Mix in the vanilla, orange juice and orange zest. Keeping the mixer on medium, add the baking soda, baking powder and salt.

5. Gradually add in the flour, scraping the sides of the bowl as need. Mix just until all the flour is combined. Stir in the chocolate chips.

6. Drop by the heaping tablespoon-full on an ungreased baking sheet, about 8 large cookies per standard sheet pan. Bake for 8 to 10 minutes, until the edges of the cookies begin to brown and centers are firm. Let cool for 1 to 2 minutes and transfer to a cooling rack to cool completely.

i was tagged by the ever-lovely @halfprincesshalfgoddess to create a personal mood board…and well, they say art is therapeutic so here i am, right now…shattered, picking shards of beauty and darkness from my bleeding heart as the kaleidoscope tumbles and crashes, washing away the viscous emotional torment with cups of soothing tea that bring warmth to my chilled soul.

leaving this tag open for any (and all of you) that want to show your mood… please tag me if you do. (and come on, you know you want to do it, so do it.)

have more bros being bros…savage wants to make sure his lil bro is getting his daily serving of calcium

jk but seriously studying maul and savage’s faces for a really long time made me realize like…maul’s front horns are really short. like. what if. entertain me for a second. what if maul’s horns being short is analogous to like…edward elric being short. no one knows about this because there are like 3 dathomirians max that live off-planet, and even less who are male. but savage, being dathomirian, can tell, and he pokes at maul constantly about it when they’re alone- are you getting enough nutrients? are you sleeping enough? have you seen a doctor about this?  but the terrible part is he’s not giving maul shit. he genuinely cares. he wants to make sure his lil bro is in top shape so they can be evil mass murderers together.

maul thinks he’s the most annoying guy in the universe and wishes to fuck he would stop pointing out his horns for fuck’s sake savage they’re not even that small what the fuck I’m not even- no no no stop-STOP TOUCHING THEM 

also dathomirian tattoos are the DUMBEST….so many details, so hard to read….shit

Old News

I haven’t written Lockwood and Co fanfiction in awhile, I really hope I remember how to write the characters well enough. 

The main premise for this is that the events of TCS never happened, meaning Lucy never rejoined the agency, and Four Years has passed since the end of THB. 

Enjoy ;) 

Words: 1,906 

Rating: T 

Summary: Four years ago Lucy Carlyle left Lockwood and Co with her head held high, now serving a Daily Haunting’s reporter she sees them again, well… One of them shows up on her doorstep. Part One of Two 

The rain is as always, heavy on the London streets against her umbrella with random bursts of droplets running down the bright blue nylon sheets, and Lucy stretches a hand out into the water falling from the sky, a smile playing on her lips delicately as she steps out onto the busy streets in front of Paddington Station.

Losing her talents had felt like the worst thing in the world when it had happened, two years on and her birthday right around the corner, she couldn’t see it as anything short of the brightest blessing, pressing her satchel closer to her body under the small amount of space to keep it dry.

She loved the city when it got like this, as if the Problem didn’t plague them as much as it did, she waved to a few small agents that ran past her, the weight of her rapier missing made her pause, staring after them slightly wistfully, but more over concerned.

Keep reading



It’s after 6AM and a classic slice must be served… and it’s Brit counterpart…

Good morning and enjoy the early feast.

Rosemary Shortbread with Red Grapefruit Buttercream

These buttery shortbread cookies have a savory touch of fresh rosemary and a rich buttercream filling made with sweet and tangy red grapefruit! 


30 minutes prep, 20 minutes baking.

1 cup unsalted butter, softened
½ cup confectioner’s sugar
1 tablespoon Paramount Citrus red grapefruit zest
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon pure vanilla extract
2 cups unbleached all-purpose flour

1 ½ cups confectioner’s sugar
½ cup unsalted butter, softened
2 teaspoons freshly squeezed juice from a Paramount Citrus red grapefruit
2 teaspoons milk or cream
1 teaspoon Paramount Citrus red grapefruit zest
Pinch of salt


1. To make the cookies, add the 1 cup of butter and ½ cup of confectioner’s sugar to the bowl of a mixer fitted with the paddle attachment. Mix on low until combined and then increase the speed to medium-high. Cream for 3 minutes, scraping the sides of the bowl as needed.

2. Mix in the tablespoon of grapefruit zest, rosemary, salt and vanilla.

3. With the mixer on medium, mix in the flour, about ½ cup at a time, until all ingredients are combined.

4. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

5. Preheat the oven to 350 degrees F. Roll the dough on a floured surface to ¼-inch thickness. Cut the cookies in 2-inch circles. Place on an ungreased baking sheet.

6. Bake for 20 minutes, until the cookies are firm. Let cool for 1 minute and then transfer the cookies to a rack to cool completely.

7. To make the filling, add the 1 ½ cups of confectioner’s sugar and ½ cup of butter to the bowl of a mixer fitted with the paddle attachment. Turn to low and mix for 1 minute. Turn to high and beat for 3 minutes until smooth, scraping the sides of the bowl as needed.

8. Turn the mixer to medium and add the grapefruit juice and milk. Turn to high and beat until combined. Mix in the grapefruit zest and salt.

9. Transfer the filling to a pastry bag. Flip 14 of the cooled cookies upside down on a flat surface. Pipe an equal amount of filling (about 1 tablespoon) over each of the cookies. Top each with a second cookie to create a cookie sandwich, and serve.


[tbh, I’m thriving off many of these Super Bowl commercials right now. They’re so empowering and they successfully deliver a purposeful message of unity, love, acceptance and compassion. I get shivers! My heart flutters more! A sense of peace and relief washes over me!]

Navel Orange and Anise DIY Tea Sachets  

Homemade tea sachets make a special gift for any occasion. Dried orange peel adds the pleasant twist of citrus to this tea that is flavored with star anise. Keep a few bags for yourself and package the rest in a pretty tin to brighten someone’s day.


30 minutes prep, 1 hour drying.

Peel of 1 Paramount Citrus navel orange
24 teaspoons (about 1.5 oz.) loose leaf English or Scottish breakfast tea
24 star anise
48 cardamom pods
24 disposable tea sachets


1. Preheat the oven to 200 degrees F. Cut the orange peel into thin strips and arrange in a single layer on cooling rack placed over a baking sheet. Dry in the oven for 1 hour, or until crisp. Let cool completely.

2. Cut the orange peel into small pieces with scissors. The pieces should be small enough to fit inside the tea bags.

3. To prepare each bag, add 3 to 4 pieces of dried orange peel, 1 teaspoon of loose tea, 1 star anise and two cardamom pods. Cinch the bag at the top and tie in a knot. Store in an airtight container.

My boyfriend is so fucking different from the dudes I’ve dated in the past. I used to get yelled whenever my cleavage would show vs now I get yelled at if I don’t don’t my daily serving of vegetables and take my vitamins lmao


Bourbon Martini with Red Grapefruit

The complex flavor of bourbon blends well with the tanginess of red grapefruit and the sweetness of pineapple. 


5 minutes prep.


1.5 oz. freshly squeezed juice from a red grapefruit
1 oz. pineapple juice
1.5 oz. bourbon
Maraschino cherry and red grapefruit segment for garnish


1.  Pour the grapefruit juice, pineapple juice and bourbon into a cocktail shaker.

2. Add a handful of ice. Cover and shake until cold.

3. Strain the drink into a martini glass. Garnish with a cherry and grapefruit segment before serving.

One day, one rhyme- Day 960

The stars I love aren’t in the sky,
They’re much closer to me.
No telescopes need I to spy,
Night or day, I still see.
Far brighter than the astral rest,
This comes as no surprise
Because the stars I love the best
Are the ones in your eyes.

Red Grapefruit White Chocolate Blondies

Add some citrus to satisfy your sweet tooth! These blondies are studded with white chocolate and topped with a creamy, sweet red grapefruit frosting. 



10 minutes prep, 25 minutes baking.


½ cup unsalted butter, melted

2/3 cup light brown sugar

1 large egg

¼ teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

1 cup unbleached, all-purpose flour

½ cup white chocolate chips

1/3 cup chopped walnuts (optional)

¼ cup unsalted butter, softened

2 cups confectioner’s sugar

2 ½ tablespoons juice from a freshly squeeze Paramount Citrus red grapefruit 
Zest of 1 Paramount Citrus red grapefruit

Pinch of salt

1.  Preheat the oven to 350 degrees F. Grease an 8 x 8 inch baking pan with butter or cooking spray.

2. To make the blondies, add the butter and sugar to a medium-size mixing bowl. Stir until smooth, about 1 minute. Stir in the egg.

3. Add the baking powder, salt and baking soda. Stir until all ingredients are combined

4. Add the flour and stir just until a batter forms. Fold in the white chocolate chips and walnuts.

5. Transfer the batter to the prepared baking pan. Bake for 20 to 25 minutes until the edges of the blondies are browned and a toothpick inserted into the center comes out clean. Let cool completely.

6. For the frosting, add the butter and confectioner’s sugar to the bowl of a mixer. Mix on medium until the butter begins to combine with the sugar, about 90 seconds.

7. With mixer on medium, add the grapefruit, juice, grapefruit zest and salt. Turn the mixer to high and beat for 1 to 2 minutes, until the frosting is smooth and creamy

8. Frost the blondies, cut into 9 squares and serve.

Romans 12:6-8

We have different gifts, according to the grace given to each of us. If your gift is prophesying, then prophesy in accordance with your faith; if it is serving, then serve; if it is teaching, then teach; if it is to encourage, then give encouragement; if it is giving, then give generously; if it is to lead, do it diligently; if it is to show mercy, do it cheerfully.