Yesterday i went to the farmer’s market in my hometown Nice and got nearly all of this stuff for free!!!! I spent only like 13€!! I feel spoiled :)
Since they see me a lot i’ve made friend with some of the dealers there and sometime they get really really friendly!!! I’m blessed

The Vegan Post

Don’t you just hate hypocrites? Everybody has their preference but to put someone down because of their preference is disgusting. I just saw a post saying that people who eat meat are sociopaths. I’m a sociopath because I like meat? Cause I love bacon? We get it. Killing animals are bad. That’s society. Rape is bad. Killing in general is bad. WE FUCKING GET IT. THAT DOESN’T EXCUSE BEING A DICK TO PEOPLE WHO EAT MEAT. I don’t put vegans or vegetarians down cause they don’t eat meat. Eating meat doesn’t mean you’re unhealthy you ignorant piece of shit. Not all vegans or vegetarians are like this, I agree. Just the hypocritical ones. That’s like me saying vegans have narcissistic personality disorder because they think they’re the center of the universe. NOT ALL VEGANS ARE LIKE THAT! THAT’S LIKE ME STATING ALL VEGETARIANS EAT GRASS ALL DAY YOU IGNORANT FUCK! These are the same assholes preaching equality and acceptance. If you wanna eat meat, girl go eat meat. Or boy. If you want not eat meat, then don’t. Don’t put us omnivores down because you’re salty on the fact that we don’t have the same preference. Vegans can be unhealthy also. Oh cause you don’t eat meat guarantees healthyness. You don’t eat meat but you eat cakes and cookies all day. Don’t eat meat but drink alcohol all day and night. DONT EAT MEAT BUT SMOKE CIGARETTES! FUCK THAT! I can eat meat with a salad you fuck face. I’m done here. Problem with this post? Hump snow naked.


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ingredienti per 2 persone:

• 100 grammi di udon al tè verde

• 100 grammi di tofu marinato al tamari

• 1 ciuffetto di alghe wakame essiccate

• 10 funghi shiitake essiccati

• 4 cucchiai di olio extra vergine di oliva

• 1 cucchiaino di olio di sesamo tostato

• ½ cucchiaio di tamari (salsa di soia)

• 1 cucchiaio di aceto di mele

• 1 cucchiaio di succo di agave

• 1 pezzetto di zenzero

• 1 spicchio di aglio

• 1 ciuffetto di prezzemolo fresco

• 1 cucchiaino di semi di sesamo bianco

• 1 cucchiaino di semi di sesamo nero

• un po’ di scorza di limone bio grattugiata

• sale integrale

Metti le alghe wakame in una ciotola ed i funghi shiitake in una seconda ciotola. Ricopri le alghe e i funghi con acqua molto calda ma non bollente. Lascia in ammollo le alghe per 5 minuti e i funghi per 1 ora. Dopo l'ammollo strizza sia le alghe che i funghi e metti da parte.

Trita uno spicchio di aglio e mettilo in una padella con 1 cucchiaio di olio extra vergine di oliva. Fai scaldare l'aglio per 1 minuto poi aggiungi i funghi strizzati. Falli saltare per 2 minuti poi aggiungi 50 ml di acqua e un pizzico di sale. Copri con un coperchio e lascia sobbollire fino a quando l'acqua sarà completamente assorbita. Aggiungi il prezzemolo sminuzzato e metti ifunghi da parte.

Grattugia un pezzetto di zenzero e mettilo in una padella con 1 cucchiaio di olio extra vergine di oliva. Scalda lo zenzero per 1 minuto poi aggiungi il tofu tagliato a pezzetti e fallo saltare per 1 minuto. Aggiungi l'aceto, il tamari e il succo d’ agave. Continua a saltare in padella fino a quando il tofu sarà leggermente caramellato. Metti il tofu da parte.

Cuoci gli udon in abbondante acqua bollente salata per 1 minuto. Scolali e sciacquali con acqua fredda per fermare la cottura. Versa 2 cucchiai di olio extra vergine di oliva e l'olio di sesamo tostato in padella. Versa gli udon appena scolati e aggiungi le alghe strizzate e tagliate grossolanamente. Fai saltare gli udon nell'olio caldo per 2 minuti. Spegni il fuoco ed aggiungi un po’ di scorza di limone grattugiata. Infine aggiungi i semi di sesamo e mescola.

Componi il piatto con un po’ di udon, un po’ di funghi e un po’ di tofu.


servings 2:

• 100 grams green tea udon

• 100 grams soy sauce marinated tofu

• 1 little bunch of dried wakame seaweed

• 10 dried shiitake mushrooms

• 4 tablespoons extra virgin olive oil

• 1 teaspoon toasted sesame oil

• 1/ 2 tablespoon tamari ( soy sauce )

• 1 tablespoon of apple cider vinegar

• 1 tablespoon agave juice

• 1 piece of ginger

• 1 clove of garlic

• 1 little bunch of fresh parsley

• 1 teaspoon white sesame seeds

• 1 teaspoon black sesame seeds

• grated organic lemon zest

• whole salt

Put the wakame seaweed in a bowl and shiitake mushrooms in a second bowl. Pour hot water in both bowls . Leave seeawed to soak for 5 minutes and shiitake for about 1 hour. After soaking squeezes both and set aside .

Mince a clove of garlic and put it in a pan with 1 tablespoon of extra virgin olive oil. Warm the garlic for 1 minute then add the drained mushrooms . Sautè for 2 minutes, then add 50 ml of water and a pinch of salt. Cover with a lid and left to simmer until the water is fully absorbed . Add the chopped parsley and set aside.

Grate a piece of ginger and put it in a pan with 1 tablespoon of extra virgin olive oil. Warm ginger for about 1 minute then add the tofu cutted into small cubes and sautè for 1 minute. Add the vinegar, tamari and agave juice. Continue to sautè until the tofu is lightly caramelized . Put the tofu aside.

Cook the udon noodles in boiling salted water for 1 minute. Drain and cool them with cold water. Pour 2 tablespoons of extra virgin olive oil and toasted sesame oil in a pan. Pour the drained udon just add seeawed squeezed and coarsely chopped . Sautè the udon in hot oil for about 2 minutes. Turn off heat and add a bit of grated organic lemon zest . Finally add the sesame seeds and stir gently.

Serve the udon with caramelized tofu and shiitake mushrooms.

External image

Quest'opera è distribuita con Licenza Creative Commons Attribuzione 3.0 Unported.

Spinach and Cheese Strata


1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 ½ cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (½ lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 ¾ cups milk
9 large eggs
2 tablespoons Dijon mustard