pixienightmaregoddess:

And these are the men making decisions in women’s health. Fantastic.

(Source: sandandglass)

(Reblogged from thefatandskinny)
(Reblogged from longh4irdntcare)
foodbesex:

prettygirlfood:

Baby Back Ribs with Wasabi Balsamic Glaze
1 rack baby back pork ribs4 T red curry paste
Rub1 t kosher salt1 t cracked black pepper1 t cracked white pepper1 t mustard seeds1 t coriander1 t garlic powder1 t onion powder1 t red pepper flakes1 t dill seeds
Glaze1 1/2 cup balsamic vinegar1 T softened butter1 small onion, diced3 cloves garlic, minced1/2 cup apple jelly1/4 cup firmly packed brown sugar3 T soy sauce1 T prepared horseradish3 t wasabi paste1 t cracked peppersalt
Prep your grill for indirect medium heat.
Glaze
In a medium sized pan over medium-high heat, bring the vinegar to a boil.  Once there, allow to boil for several minutes then turn the heat down and simmer unit reduced by half.  (For the record, I have no idea what a 3/4 cup of hot balsamic vinegar looks like, so I keep a Pyrex measuring cup handy and pour the vinegar back and forth until it is level with the 3/4 cup line.  That, I can read.)  Once reduced, remove from the heat and set aside.
In a small pot, melt the butter over medium heat.  Then, add the onion and garlic.  Sauté until tender, approximately 2-3 minutes.  Reduce the heat to low and stir in the remaining ingredients.  Add the salt to taste.
Add the reduced vinegar and bring the mixture back to a boil.  Stir constantly.  Once the sauce is think enough to coat the back of a spoon, remove from the heat and cool.
Ribs
With a sharp knife, remove the membrane from the ribs.  Next, rub the ribs with curry paste.  Yes, you read right.  Curry paste.  How does Ted think of this stuff…I love it.
Next, sprinkle all sides with the rub.

Be sure to work the rub into the meat so it sticks.  I like my rub on the meat, not left over in the pan.
Move the ribs to the grill and grill indirect.  Plan on about a 3 hour cook.  

A good signal of “done” is when the meat begins to pull back from the bone.  

During the last 20 minutes, baste the ribs repeatedly with the wasabi balsamic glaze.


all food all the time c:

foodbesex:

prettygirlfood:

Baby Back Ribs with Wasabi Balsamic Glaze

1 rack baby back pork ribs
4 T red curry paste

Rub
1 t kosher salt
1 t cracked black pepper
1 t cracked white pepper
1 t mustard seeds
1 t coriander
1 t garlic powder
1 t onion powder
1 t red pepper flakes
1 t dill seeds

Glaze
1 1/2 cup balsamic vinegar
1 T softened butter
1 small onion, diced
3 cloves garlic, minced
1/2 cup apple jelly
1/4 cup firmly packed brown sugar
3 T soy sauce
1 T prepared horseradish
3 t wasabi paste
1 t cracked pepper
salt

Prep your grill for indirect medium heat.

Glaze

In a medium sized pan over medium-high heat, bring the vinegar to a boil.  Once there, allow to boil for several minutes then turn the heat down and simmer unit reduced by half.  (For the record, I have no idea what a 3/4 cup of hot balsamic vinegar looks like, so I keep a Pyrex measuring cup handy and pour the vinegar back and forth until it is level with the 3/4 cup line.  That, I can read.)  Once reduced, remove from the heat and set aside.

In a small pot, melt the butter over medium heat.  Then, add the onion and garlic.  Sauté until tender, approximately 2-3 minutes.  Reduce the heat to low and stir in the remaining ingredients.  Add the salt to taste.

Add the reduced vinegar and bring the mixture back to a boil.  Stir constantly.  Once the sauce is think enough to coat the back of a spoon, remove from the heat and cool.

Ribs

With a sharp knife, remove the membrane from the ribs.  Next, rub the ribs with curry paste.  Yes, you read right.  Curry paste.  How does Ted think of this stuff…I love it.

Next, sprinkle all sides with the rub.

Be sure to work the rub into the meat so it sticks.  I like my rub on the meat, not left over in the pan.

Move the ribs to the grill and grill indirect.  Plan on about a 3 hour cook.  

A good signal of “done” is when the meat begins to pull back from the bone.  
During the last 20 minutes, baste the ribs repeatedly with the wasabi balsamic glaze.

all food all the time c:

(Reblogged from enoire)
(Reblogged from enoire)

breycupcake:

jedavu:

Table Topography: Wood Furniture Embedded with Glass Rivers and Lakes by Greg Klassen

Sick

(Reblogged from enoire)

fashizblackdiary:

South african designer David Tlale's Spring-Summer 2015 fashion show in New York.

(Reblogged from cleophatrajones)

blairwitchwaldorf:

karmen300:

Omg

delete this away from me

(Reblogged from afrosoulsista)
spiritualinspiration:

I love the Lord, for he heard my voice; he heard my cry for mercy. (Psalm 116:1)

spiritualinspiration:

I love the Lord, for he heard my voice; he heard my cry for mercy. (Psalm 116:1)

(Reblogged from spiritualinspiration)

(Source: contextualposts)

(Reblogged from yogavidalocurasamor)
Ask for what you want and be prepared to get it!
Maya Angelou (via purplebuddhaproject)
(Reblogged from yogavidalocurasamor)