top of my heat top 10

Good morning! 🤗 Breakfast was so good today, as usual. 😜 I made this berry oatmeal by mixing in 1 cup of frozen berries into 2 cups of soy milk and water. I mash them while it all heats up, and then I mix in 1 cup of oats. Super simple and sweet without any added sugar. I topped it with nectarine, banana, chia seeds, cacao nibs, and coconut. I feel much better now that I’m avoiding processed sugar. 🙂🍓🍑🍌👌 I hope you have a good day today! I will have a new video for you on my YouTube channel later today: my top 10 minimalist travel essentials. 🙌🙌

Luscious Ass Italian Casserole: This isn’t the prettiest thing I make, but we all need casseroles that use one pan and give us a pretty decent dose of complete nutrition. Not everyone is always in the mood to scheme side dish pairings! Here’s another one-and-done with your vegetables, proteins, complex carbs, and fats! Eat this for a lunch or dinner and you can rest assured that the macros aren’t too lopsided. 

  • 1 ½ lbs boneless, skinless chicken breast (cut into bite size pieces)
  • 8-10 oz of ziti or sedanini pasta (I used “truroots” red lentil pasta)
  • 8 oz of mozzarella cheese or mozzarella substitute (I like Daiya) 
  • 2 TBSP olive oil
  • half a large yellow onion, diced
  • 1-2 carrots, diced
  • 3-5 cloves of garlic, minced
  • 1 large red bell pepper, diced
  • 8-10 oz of mushrooms, chopped
  • 1 medium zucchini, diced
  • 28 oz can of crushed tomatoes, preferably no salt added
  • 2 TBSP tomato paste
  • 2 oz red wine (something acidic could sub)
  • salt, to taste
  • black pepper, to taste
  • ¼ tsp red cayenne pepper
  • 1 TBSP dried basil
  • 1 tsp dried oregano
  • ½ tsp dried marjoram
  • 1 TBSP granulated table sugar

Directions: We’ll be using both the stove top and the oven! Preheat the oven to 350°F. Have the vegetables and noodles prepared ahead of time. Alternatively, quinoa is also really good in this. In a large skillet or “paella” pan, heat up the olive oil over a medium-high heat. Lightly salt + pepper your chicken pieces before allowing it to sear in the pan, cook through and then remove to a place and set aside. Heat up more oil, if necessary. Now, saute the onion and garlic until soft and fragrant. Add the red bell pepper and carrot and allow it to do the same. Add a dash of salt, and stir. Add the basil, oregano, marjoram, and cayenne. Stir to coat the vegetables and allow them to heat through and become fragrant. Add the wine and listen for the sizzle, reduce the stove to medium and add your crushed tomatoes and tomato paste. Give a generous lashing of salt and black pepper; then stir. Add the sugar now as well. Put in the mushrooms and zucchini so they can braise. Once it comes to a bubble, lower the heat to medium-low and stir frequently for 5-10 minutes; until all vegetables are tender. Add the chicken back in and the noodles as well. Stir to combine. Let it cook a few more minutes on the stove top so the flavors can marry a little before placing the cheese on top. Then, stick it in the oven for 20-30 minutes. Serves 8-10.

The giant watches over Ziti Lake before he destroys it!

anonymous asked:

You goddamn misogynistic, pro-slavery, abuse apologists make me sick! Go fuck yourself! Or better yet, go fuck Mon-Ew. That man-whore deserves you Karahells!

Caramel Brownies 

1 (18.25 ounce) package German chocolate cake mix with pudding
¾ cup melted butter
1/3 cup evaporated milk
1 cup chopped pecans
13 ounces individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
2. Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
3. Press pecans into batter and bake for 8 to 10 minutes.
4. In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
5. Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional 15 to 18 minutes; cool and cut.

For my first anon hate just for shipping Karamel, oddly not feeling as upset as I feared I’d be. I think the recipe helped. It sounds delicious!

4

Let me just preface this post with this. Every ounce of this calzone blessed every ounce of my soul and spirit. This thing was magical in every sense and I got my whole entire life!

All I used was a roll of Pillsbury thin crust pizza dough, some pizza sauce, a Tofurky Andouille sausage, some lightlife pepperonis, and Daiya mozzarella cheese. I will admit I was hating on Daiya a little while ago but Daiya redeemed itself with this calzone.

I started this off like any other pizza, I stretched the dough out and formed it into a circle adding the sauce, cheese, and other toppings. Side note, I sliced the sausage really thin so that it would be better spaced out inside the calzone. I normally don’t cut it too thin on a regular flat pizza because the thinner it is the greater chance of it drying out/getting too hard due to being at the top and the pizza and close to the heat. However, in the calzone that didn’t really matter. I added the toppings on one half of the flattened dough but put the cheese and sauce over the whole thing so when I sealed it there would be cheese and sauce both on the top and bottom with sausage and pepperoni in the middle!

After folding it into a half circle I sealed the ends with my fingers and baked it at 425 on one side for 10 minutes, then flipped it over carefully with a spatula and baked it on the other side for another 5-10 minutes, it depends on how brown you want the crust to turn out.

i let it sit for a few minutes and then cut it down the middle and ate half! It was amazing; I can’t wait to make another!

So Here’s My Story

I’m here to tell you the story of one of my favorite races of high school, and I think it’s a good story for everyone to hear. 

It was spring of my Junior Year, and I was fit as heck. I was one of the top runners in my section and I was climbing the state rankings quickly. We always kick off our outdoor season at a pretty big local invitational, it’s a chance for some of the best teams in our area to show off who they’ve got for the year. I was entered in the 1500, one of my favorite races, and it was the “elite” race of the meet. The top 10 girls in the seeding list would get special recognition before their heat and the top 3 get trophies. It was a BIG deal and a lot of my favorite girls to race were also entered.

When the list of seeds was released on line 2 days before the invitational, I immediately knew something was wrong. I was seeded 13th, when I should have easily been seeded in the top 5. I looked at my seed time and it was 5:02. My Coach had entered me at my 1600(full mile) time instead of my 1500 time which was in the low 4:40′s. This meant I would run in the unseeded heat. My coach realized his mistake and begged and pleaded to try and get my seed time changed but the meet organizers were not budging- I’d have to run in the unseeded heat. 

Instead of becoming discouraged or upset, I simply decided I was going to win from the unseeded. I’d race alone, but I’d do it. Luckily, the elite heat of girls went off about an hour before my heat. The girl won it in 4:46. I went back to the tent and wrote the splits on my hand that I would need to run in order to run a 4:45. I calmly got on the line, and took a deep breath.

The gun went off and it was my race. Within 300 meters I had about a 20 meter lead (I later learned that the kid standing and cheering next to my mom who was not from my school said “This girl either has no idea how to pace a 1500 or is just that fast” and my mom turned around and replied “She’s just that fast, just watch.”) I hit my split for the first and second lap easy, but than it got hard. I was all alone and trying to race all out. The only thing that kept me going was my teammates going INSANE and cheering for me. The rest of the stands actually picked up on what was happening and started in on the cheering.

I kicked harder than I ever have that last lap. I was alone and had about 150 meter gap on the next girl in my heat. I came down the home stretch and crossed the line as the clock ticked 4:44. I had done it, by two seconds. I had won one of the most elite races by running by myself from the unseeded heat. 

The girls from the seeded heat immediately came over and congratulated me but I learned something important that day. Your race is totally YOURS, you decided how its going to go. You can do anything that you put your mind too, even when the cards are stacked against you. 

PIZZA PIZZA PIZZA ! 🔥
oil free / overt fat free / vegan / delicious

I topped mine with tomato paste, broccoli, asparagus, spinach, tomatoes, garlic powder, smoked paprika, and red chili flakes! 😋

for the crust I used 1 cup of 100% whole grain corn meal (I use the bob’s red mill brand as it isn’t “enriched” with any nasties- it’s just pure ground up corn!) & combined that with 2 cups of water.
I cooked that mixture on the stove on medium heat until it formed into a dough like consistency.
then I just spread it out on a baking sheet, and put it to bake for about 10-15 minutes.
then I put on my desired toppings & cooked it for another 10-15 minutes- basically until the veggies were tender!

then I just devoured the entire thing by myself & enjoyed every second of it. 😎
• cut carbs, cut life •

Kevin Owens is struck by fan -- the facts, with some added opinion.

I was there, front row, in Bossier City experiencing WWE Live for the first time with the VIP package. It was INCREDIBLE.
Here is what went down before, during, and after the show – that made me have much more respect for professional wrestlers than I already had before.

First of all, I know this shit is scripted. These women and men are paid to put on a show for entertainment purposes, and they use their acting skills as well as the well-being of their bodies for us, the consumers of the product. That doesn’t mean we can treat them however we please. What I witnessed from a handful of the WWE Universe on Saturday night was appalling.

We were taken to a special room before the show started so we, the VIP ticket holders, could meet three superstars. It just so happens we were very blessed to be able to meet Tamina, R-Truth, and Dean Ambrose, who were very humble and interactive with all of us. They signed whatever we wanted them to, and took as many photos as we asked for. However, there was a woman (at least in her 50′s) who stated she’d been to SEVERAL WWE events and had met lots of WWE Superstars and Divas – and when she posed with R-Truth and Dean Ambrose, she got “fresh” with them and tried to feel their backsides, or for a lack of better term, their butts. That is terrible behavior. Just because we paid extra for this time with them, doesn’t mean you can just touch them as you please. Show some respect. This wasn’t Chippendales.

Fast forward to the end of the night, the main event. Kevin Owens vs. Dean Ambrose for the Intercontinental Championship. To my right there is a boy, between the ages of 8-10 with his dad ( who was working on his 5th or 6th beer ) and to the left of me was a sickeningly hipster girl that loved to go against the grain and cheer for the heel. I forget how it happened, caught in the heat of the moment, but somehow - Kevin Owens ended up outside of the ring and practically ran in to the flimsy barricade that kept the action out of our laps. He rested his chin on the barricade between myself and hipster girl to my left, and brought his arms up horizontal to lay on top of the barricade as well. That’s when the young boy on my right got up from his seat, leaned over me, closed his fist and slammed it down on top of Kevin Owen’s left shoulder and upper bicep between 5-10 times, striking the wrestler very quickly. Owen’s got to his feet quickly and scolded the minor, respectfully though without breaking character or using profanity. He spoke to the father stating “You should teach your kid some manners” – in true Owen’s fashion. The dad encouraged this behavior but then again, this is the 6th beer man who was only excited when Lana came out in her short black dress. The same man who cat-called happily when Brie showed some skin and told his son “this is why daddy comes to see wrestling. woo!”

After the match was over, and Kevin was laying on the canvas in front of us again, seemingly exhausted from his battle against Ambrose while the IC Champ was in the ring celebrating - hipster girl proceeded to scream at Owens “I cheered for you. Get your fucking shit together, Owens!” – loud enough for the superstar to respond and keep character.

This entire event opened my eyes to what these superstars and divas are forced to put up with on a nightly basis. I mean, it’s one thing to read about incidents that happen but it’s quite another to see it in person. To have it happening around you. You can’t just say “Oh it’s part of the life they choose to lead.” Fuck that. That’s not in the contract they sign ( at least I imagine it’s not). How deplorable that some of the WWE Universe conduct themselves in such a way. It’s disgusting. I understand if you want to cheer your favorite and boo the heel. The heel WANTS to be boo’d. The wrestlers NEED a reaction. What they don’t need is to be sexually assaulted, harassed, cursed at, spat on, disrespected, and physically abused. 

I applaud wrestlers, such as Owens, who are able to take such from the WWE Universe on a daily basis and maintain their sanity and composure. 

chibiesque replied to your post: I made borscht.  It is delicious….

Can you post your recipe? :D

Ah, my soups aren’t… fancy?  I make them by eye and what I have on hand.

2 Stalks celery, sliced thin
2 onions, diced
1-2 cloves garlic, diced
½ head cabbage, grated or sliced thin
3-4 potatoes, peeled and cut into bite sized pieces
3-4 big carrots (10-12 if you’re using baby carrots)
3 Parsnips, peeled and cut into bite sized pieces
1 Turnip,  peeled and cut into bite sized pieces
1 Leek, white and pale green parts only, cut into crescents and rinsed
3-4 beets, medium
splash of red wine vinegar (regular tablespoon)
Salt, Pepper, and Dill to taste
Stock or water to cover

(note: all veg are optimal except, well, the beets.  If you don’t like beets, this is probably not the soup for you.  But if you don’t want to pay for a leek, or you hate parsnips or are terrified of peeling turnips, then skip ‘em.  It’s just as good with just onion, carrot, potato, and beets, just not as texturally interesting.)

Heat equal parts butter and olive oil (or whatever fat you like best!) in a large, heavy bottom pot.  Over medium heat, cook the onion, celery and garlic until soft but not brown.  A sprinkle of salt (whatever type you like, I like Kosher salt) on the trio will help them ‘sweat.’

Add the cabbage first, stirring until it starts to go limp.  This will take some of the ‘skunky’ smell and taste out of the cabbage.  Add the root veg, excepting beets, and stir to combine.  Cook for about 5-10 minutes, then cover with water or stock, usually about 6-8 cups.

(Stock makes soup taste good!  You can use vegetarian, beef, or chicken, most people use chicken because it’s ‘neutral.’  I stick with making my own vegetarian stock.  I have a ziploc bag in my freezer, any time I make certain vegetables, I keep the unusable parts.  Commonly, it’s carrot peels and ends, onion tops, green bean ends, celery tops and root, even corn cobs.  I freeze these cuttings until I have enough, or I need an excuse to heat the kitchen a bit.  Then I toss them in pot with water, salt, and seasonings, and cook for as long as I can.  Strain the solids and toss them, and you’ve got a rich, full flavored stock that you can freeze or use for roughly a week.  It can also be done with chicken bones and skin and drippings, if you want a tasty broth for meat eaters. 8) )

Add the beets.  If you have the food processor, or the hands, for it, grating the beets really ups the flavor.  I’m lazy, so I cut them into cubes.  If you want to grate the, hold off on putting them in for about `15-20 minutes.  Add salt, pepper, and dill to taste.  Make sure you let the broth come up to temp before you taste it for seasoning, it’s going to taste way different hot than it will cold.

Turn the heat to low and simmer.  Put the lid on your pot, but crack it so steam can slowly escape.  Your house will smell sweet and delicious.

Soup is done in about half an hour to forty-five minutes, depending on how high a simmer and how big your veggie chunks are.  It should be a good solid red before you even consider it.

Serve hot (but this version’s pretty dang good cold, too) with sour cream and more dill, if you like such things. 8)

"Cans of things" chili

I make this chili once a month-ish. It freezes and refrigerates well. It’s less of a recipe and more of a guideline!

Ingredients:

  • Ground beef OR Boca crumbles (these have wheat in them though) OR other meat substitute of your choice (don’t know about the wheat content of other options)
  • Packet of chili seasoning
  • 14 oz can of crushed tomatoes

Equipment:

  • One large-ish soup pot
  • Stirring implement - I like a large wooden spoon
  • Can opener

These first three ingredients are the only “essentials.” Brown the beef in your soup pot, drain fat, add chili seasoning, add crushed tomatoes.  After that, add your cans of things!

Suggested cans of things:

  • Salsa
  • Beans - black beans and kidney beans are the most “chili-ish”
  • Corn
  • Old random cans of soup you have laying around
  • Jalapenos
  • Handful of dried lentils

Stir every 10 minutes or so, over low heat. Chili is one of those things that gets better with time, so feel free to turn it off, go have a nap, and come back 4 hours later. This recipe is great because it can be gluten free, or meat free, or dairy free, or anything-else free depending on your needs. Personally, I like to top my chili with shredded cheese and plain greek yogurt, but I bet it would also make a good topping over hot dogs or a variety of other foods. Hope you enjoy!

You know, I’ve ran a fortress like an Aztec cult before.

I don’t know how it all got started. Maybe it was when I noticed how fun it was to drop an elf invader 20 Z-levels and watch the explosion paint the walls red, sending little peasants scurrying to clean up the gore. Maybe it was when I renamed my philosopher’s profession to “Priest” and then “High Priest.”

I definitely know where it went. Some urge made me create a sort of sacrificial pyramid that stretched fourteen Z-levels to the heavens over the rest of my fortress. Each section was engraved with all sorts of horrific events, as the local legends seemed to revolve around the wounding of some dwarf when he tried to fight a cyclops and got his arm ripped off or something, not to mention all the inhumane atrocities committed by the little buggers. Needless to say, when the temple was finished, it was covered from top to bottom in pictures to rival any glowing pit. I was quite content with my little megaproject.

But that was only the start. Now, to understand this setup, you have to understand the layout of the fortress itself. The temple was constructed at the center of this open-sky fort, where I had also designated the meeting area. Around this, there were several nobledwarf’s and legendary’s houses and a few grand dining halls and such. A small wall separated this section from the larger, more industrial area of the city, and finally open-air farms ringed the walls that were a good 3 levels high and patrolled by 2 squads of marksdwarves. The lower class living quarters, which consisted of 2x1 squares with a door and a bed, the magma-fueled steel foundry and the barracks were all underneath the city, where the miners toiled all day long and the noise and heat were unbearable. Mind you, these hellish subterranean apartments were located just below the grand temple.

Now, one day, I decide that I want to see an goblin explode in the middle of the town square, so I order that a cage be dumped at the top of the temple (which, of course, had a 3x3 notch in it designated just for that purpose). So my will be done, a little metalcrafting immigrant dwarf climbs to the top, releases the doomed prisoner, and watches as the goblin’s guts spray all over the 10+ idling dorfs.

He immediately goes insane, and produces a steel-gold-silver-aluminum monstrosity of a chair that’s worth millions of dwarfbucks. Apparently, Armok was pleased with my sacrifice.

So I test the system. Every time a peasant gets sick of the hell-pit they live in and goes berserk, I sacrifice an invader. Every time a dwarf screams for shells and crystal glass, I sacrifice. Every time a noble mandates a steel-plated bedroom, I sacrifice.

And it works. Like a charm. A bloody, gored-smeared charm.

Soon, I realized the necessity of these near-weekly offerings, and how the sadistic dwarves seem to love them. I installed grates to allow the blood and guts to splatter down into the lower levels, staining the living quarters crimson. The king bathed in carmine near-daily, spending all his time in the meeting area. The subterranean river runs red with gore, and the nobles demand mandates of ruby and bauxite and hematite to visually satisfy their thirst. The engravers are going mad with all sorts of demonic pictures, and the temple itself is stained.

I loved it. I loved every siege, for it meant more sacrifices. I murdered the human caravans so that they might fall into my traps. I provoked the wildlife into my snares. I would have Armok be exalted by my worship.

Soon I realized the madness, soon I realized the sanguine path on which I tread. I watched as the streets ran red with blood, as the mines flowed with red rivulets and dwarves went berserk with bloodlust. I realized what I must do.

I saved the game, removed an old 512 mb USB drive from my desk, and copied the file to its barren memory. I then deleted the original from my hard drive, took the stick to my back yard, and buried it.

As far as I know, it remains there today, slowly polluting the ground with its thirst.

—  Dwarf Fortress is a fun game for the entire family to enjoy