happy dog and organized green and yellow background
volcano eruption flying sharks
volcano eruption magma sharks
anime girl, curly hair, best quality, mixed hair color
cartoon dog organized
organized dog and happy puppy
happy dog and organized
Summer Vegetable Pie with Ricotta, Mozzarella, and Parmigiano-Reggiano Serves 4 to 6 1 eggplant, ¼-inch thick slices 3/4 tsp. Kosher alt 2 sweet red peppers 2 zucchinis, slice lengthwise into ¼-inch slices 1 tbsp. olive oil 1 Pastry for 10-inch double-crust pie 1 tbsp. Dijon mustard 1-cup homemade shredded mozzarella cheese 1/2 lb. fresh homemade ricotta cheese 2 eggs 1/4-cup chopped fresh basil, (or 1-1/2 tsp. dried) 1/4 tsp. dried marjoram, (approx.) 1 pinch pepper 3/4-cup (175 mL) grated Parmigiano-Reggiano cheese 1 egg white, beaten Marjoram (for garnish) Place eggplant slices in colander and sprinkle with 1/2 tsp. (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry. Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Grill zucchini slices on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely. Roll out half of the pastry and fit into a 10-inch pie plate; brush mustard over crust. Sprinkle with 1/2-cup of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, and basil, remaining salt, 1/4 tsp. marjoram, pepper, remaining mozzarella and 1/2-cup of the Parmigiano-Reggiano cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining ¼-cup of Parmigiano-Reggiano. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust. Bake in 425 F oven for 40 minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)
Schrödinger's cat
Schrödinger's cat
Schrödinger's cat
Schrödinger's cat
Schrödinger's cat
Schrödinger's cat
Schrödinger's cat
The cat who lived a million times
The cat who lived a million times
The cat who lived a million times
plate
a couple at the very moment of proposing in a Japanese very cute anime style with very balanced body proportions, showing extreme kindness and affection towards each other, standing in a pose in a church with a beautiful background of the park, looking intimate and connected with clear signs and behavior of kindness, gentle smiles and blushes to enhance their charm, storongly holding hands and deeply hugging and deeply watching each other, with cherry blossoms in the background, dressed in female high school uniforms.
Making sure the entire body is Included up to the feet in the picture, a couple at the very moment of proposing in a Japanese very cute anime style with very balanced body proportions, showing extreme kindness and affection towards each other, standing in a pose in a church with a beautiful background of the park, looking intimate and connected with clear signs and behavior of kindness, gentle smiles and blushes to enhance their charm, storongly holding hands and deeply hugging and deeply watching each other, with cherry blossoms in the background, dressed in female high school uniforms.
Little boy
Donna
hobble skirt
sunstone comic ally and lisa
sunstone comic ally and lisa
rat fight nuke war
Ingredients: • 2 cups unsweetened kefir • 1 cup mixed berries (strawberries, raspberries, blackberries) • 2 tbsp chia seeds • 1 tsp vanilla extract • 2 slices Sinless sourdough bread, cubed and toasted • 1/4 cup sliced almonds Instructions: 1. Blend kefir, berries, chia seeds, and vanilla until smooth. 2. Pour into 4 bowls. 3. Top each bowl with toasted Sinless sourdough cubes and sliced almonds.
Ingredients: • 8 eggs • 1 can (14 oz) diced tomatoes • 1 bell pepper, diced • 1 onion, diced • 2 cloves garlic, minced • 2 tbsp olive oil • 1 tsp cumin • 1 tsp paprika • Salt and pepper to taste • 4 slices Sinless sourdough bread Instructions: 1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 5 minutes. 2. Add garlic, cumin, and paprika. Cook for 1 minute. 3. Pour in diced tomatoes, simmer for 10 minutes until slightly thickened. 4. Make 8 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until eggs are set. 5. Toast Sinless sourdough bread. 6. Serve shakshuka with toasted sourdough on the side.
Cute girl sniffing feet
Cute girl sniffing feet
Cute girl sniffing feet
