LaLaLaLaLa I can't hear youuuu.....
you're soaking in it.
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Photo reblogged from To be, or not to be: that is the..gaz0rnenpLat
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Photo reblogged from Mother Nature Network
Seen here is Miss Baker the squirrel monkey, who rode a medium-range ballistic missile into space in 1959. She returned home safely from her flight into space and has been widely (and incorrectly) credited with being the first living creature to achieve that feat. When she died of kidney failure in 1984, about 300 people attended her funeral.
So, this made me think of Richard.
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That photo from Zermatt - I haven’t been to that particular place, but I know what it’s like there. I’ve been to places like that in the mountains. Have you been to the mountains? They’re so tall, and when you get up to altitude, the air between you and them feels so charged and crisp. I can’t describe it - it’s a wild natural thing to experience. I believe in things like natural supernaturalism and transcendentalism when I go to places like that, or just see them in pictures. All is so quiet, and the air so clean. The light so bright. It’s too much to take in, almost. Seriously. It’s wonderful.
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Photo reblogged from the world we live in
Chapelle Notre-Dame des Neiges, Zermatt, Schwarzsee, Switzerland
© pierre hanquin -
Photoset reblogged from Derpy Cats
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**SUPER** tired of the drama on Biggest Loser. Sucks all the joy out of it.
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Orange Peel Shrimp
found at PBS Food
Ingredients
- 2 lbs raw shrimp, deveined with tails on or off
- 4 cloves garlic, minced
- 8 scallions, finely chopped
- 2 oranges, zested and juiced
- 6 tbsp orange marmalade
- ½ cup soy sauce
- 4 Thai chili peppers (optional but recommended)
- ¼ tsp red pepper flakes
- ¼ cup cornstarch
- 4 tbsp canola oil, divided
- 1 cup brown rice, cooked and fluffed with a fork
Directions
- Heat 1 tbsp of canola oil in a large skillet over medium heat. Once hot, add the minced garlic, six thinly sliced scallions (save the other two for serving), orange zest and thai chili peppers. Saute briefly for about two minutes until garlic is fragrant and scallions wilt.
- Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat.
- Sprinkle the cornstarch on a large plate. Pat the shrimp dry with paper towels then toss in the cornstarch to coat.
- Heat the remaining three tablespoons of oil in another skillet or wok (I like to use a cast iron skillet for this) over high heat. Once sizzling hot, drop the shrimp in the oil and fry for about a minute or two until shrimp are very pink and curled. The cornstarch should create a crunchy outer coating on the shrimp.
- Remove the shrimp from the oil and toss in the orange sauce. Serve shrimp over brown rice with additional scallions on top. Don’t eat the chili peppers!
Yield: 4 servings
We made this tonight, a few days late to celebrate the Chinese New Year - and it was fabulous. Notes for next time:
- less soy sauce; maybe 1/3 C
- add a veggie: steamed asparagus and/or broccoli and/or julienned carrots
Delicious and easy and tasted better than anything out of a restaurant. Try it! -
I am a generally anxious person. No news there, perhaps. One of the ways this trait manifests itself is with my chewing on my cuticles (please take some time to say ‘ew, gross’ and wretch a little, if you must).
I won’t even know I’ve got nervous energy to burn until I look down and see my fingers bleeding, etc.
I’ve noticed a definite uptick in this habit of mine recently. My poor fingernails are hacked and the skin is all leathery and mottled all around the nail beds.
I’m trying to think big thoughts and strategize and plot, etc. It makes me nervous. chompchompchomp.
brb it’s hard to type with my fingers in mah mouf.
