Posted 4 months ago

athickgirlscloset:

cityoflostgods:

ted:

The world’s most viewed TED Talk. In GIFs!

I suggest you read and listen to him.

Ken Robinson really makes you think.

Couldn’t agree more!

Posted 7 months ago

missmaceymouse:

The Disney Princesses text with their Princes. 

By missmaceymouse

Posted 7 months ago

"Our engineers are working to fix the problem". In the meantime behind the scenes

devopsreactions:

image

Posted 7 months ago

when marketing uses technical terms and asks if I understood

thecodinglove:

image

/* by f3d3r3r */

Posted 7 months ago

when the client wants some “fast and minor changes”

thecodinglove:

image

/* by codingbuddha */

Posted 7 months ago

When you don’t have root access and you need someone else to run things

devopsreactions:

image

by @badphysics

True

Posted 9 months ago
bananasandkale:

AVOCADO WASABI SALAD
Serves 4-6
Greens of your choice for 4-6 people1 Carrot, shredded2 tsp Vegetable Oil, divided1/2 to 3/4 Cup Broccoli, chopped small1/3 Cup Toasted Slivered Almonds1 Recipe Wasabi Chickpeas, below1 Recipe Avocado Wasabi dressing, belowFresh Cracked Black Pepper
Wasabi-Tamari Chickpeas1 tsp Oil1 Cup Chickpeas1 tsp Wasabi Powder1/2 tsp Sugar1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing1 Ripe Avocado, diced2 tsp White Wine Vinegar3 Tbs Hummus, plain or garlic1 tsp Stoneground Mustard1/2 tsp Salt2 tsp Wasabi Powder1/4 to 1/3 Cup Vegetable oil
Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.
If you are serving the salad later, do not add the dressing until the last minute.
This recipe was found here. enjoy guys!

bananasandkale:

AVOCADO WASABI SALAD

Serves 4-6

Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper

Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce

Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.

In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.

In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

If you are serving the salad later, do not add the dressing until the last minute.

This recipe was found here. enjoy guys!

Posted 9 months ago

eat-pure:

All of these link you to a post on my blog, but there will be another link in that post which will link you to the recipe or just click on the picture!

 

Salads

Asian Chicken Salad and Sesame Soy Dressing

Asian Sesame Tuna Salad

Avocado Halves Stuffed With a Peruvian Quinoa & Bulgar Wheat Salad

Balsamic Grilled Summer Vegetables with Basil Quinoa Salad

Black Rice Salad with Mango and Peanuts

Burmese Shrimp and Cucumber Salad

Caramelized Pear & Asparagus Salad with Caper Vinaigrette

Caramelized Plum And Quinoa Salad With Pomegranate Dressing

Caribbean Chicken Salad

Cauliflower and Lentil Salad with Crispy Lemon Zest and Carrots

Chickpea and Tomato Salad

Coconut Shrimp Lettuce… Thingies

Colorful and Healthful Edamame Salad

Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Curry Chicken Salad

Dried Pear Arugala Salad

Farmers Market Salad

Farro Salad with Roasted Mushrooms and Parmesan

Grapefruit Avocado and Shrimp Salad

Grilled Albacore Tuna & Toasted Israeli Couscous Salad

Grilled Chicken Salad with Avocado & Mango

Hasselback Caprese Salad

Honey Walnut Power Salad

Kale Rainbow Salad with Orange Red Pepper Dressing

Kale Salad with Apricots, Avocado, & Parmesan

Layered Salad-in-a-Jar

Lemon Quinoa Salad

Mango and Avocado Salad

Orange Ginger Salmon Fillet over a bed of Daikon Radish & Carrots

Plumcot, Orange & Lentil Salad

Plum Salad with Raspberry Dressing and Pecans 

Quinoa Salad With Blood Orange Dressing

Radicchio, Carrot, and Cara Cara Orange Bulgar Salad

Roasted Beet & Spinach Salad

Roasted Vegetable Orzo Salad with Feta + Chickpeas

Rosemary Roasted Squash and Sauteed Mushroom Salad

Seafood Salad

Skin Beauty Salad

Sautéed Garlic and Tomato Lentil Salad

Sugar Snap Pea and Radish Salad

Southwestern Black Bean, Quinoa and Mango Medley

Southwest Chicken Salad with Healthy Avocado Buttermilk Dressing

Southwestern Quinoa Pasta Salad

Spring Vegetable Salad with White Beans and Parmesan

Strawberry and Arugula Salad with Grilled Halloumi

Strawberry Avocado Honey Lime Salad

Strawberry Chicken Salad with Strawberry Vinaigrette

Superfood Salad 

Sugar Snap and Barley Salad with Spicy Grilled Shrimp

Sushi Salad

Tropical Scallop Salad with Avocado and Mango and Toasted Coconut

Trout Nicoise Salad

Vegan Caesar Salad

Zesty Chicken Salad

Posted 9 months ago
Posted 9 months ago