this is ours.
(via diy decor / spray paint over lace mason jar vase. #diy #wedding)
fuck that “wedding” tag. you can do this for any occasion (heeeello my champagne birthday is less than a month away).
OH MY GOD NOTHING WILL EVER BE THE SAME
next year at Burning Man.. (via Facebook)
Skinny Figgy and Date bars
Made my own version of these last night, so yummy. I did not add the icing, but feel free—
My added ingredients indicated with *, the crossed out ingredients I omitted from the original recipe:
Ingredients
Filling:
- 8 ounces dried figs
- 4 ounces pitted dates
- *1/4 cup shredded coconut
- *2 ounces pitted prunes
- *2 tbsp. flax seeds
2 tbsp. silvered or chopped almonds (optional)2 drops anise extract (optional)1 tbsp. agave nectar (or other liquid sweetener)- 2 tbsp. hot* water
- *4 tbsp. lemon juice
- 1/4 tsp. cinnamon
- *a few chunks of crystallized ginger
Crust:
- 1 cup regular or quick oats, unground
- *1/2 cup shredded (unsweetened) coconut
- *2 tbsp whole flax seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces spiced apple butter
4 ounces unsweetened apple sauce3 tbsp. agave nectar (or other liquid sweetener)- 2 ounces unsweetened apricot jam
- 1/2* cup water
Instructions
- Preheat oven to 375 F.
- Make the filling: Snip off the figs’ stems, and put the figs, dates,
and almondsinto the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside. - For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce,
agave nectar,and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars. - Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.
Preparation time: 15 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 16
want this now… (via Quinoa Caprese Recipe | Yummly)
old stuff- gymnopedies (by Anisa)
Somehow moving to Nairobi has gotten me totally hooked on cheesy club music… love it. LMFAO - Party Rock Anthem ft. Lauren Bennett, GoonRock (by LMFAOVEVO)
Vintage Creamer Green 1 oz
j’tadore…
Skinny Figgy Bars | recipe from FatFree Vegan Kitchen
This site looks amazing..
Matatu of the day:
“Divine Overflow”
Love these oranges (via Still Life | Fox Ryan Studio)
The Best Jarred Tomato Sauce: Our Taste Test Results
Really? Go figure… $2.99 from Target. Works for me! 
PEAR + RICOTTA TART
On my list of recipes to try
http://www.relayfoods.com/Recipe/XBDUN/8KVVD/pear-ricotta-tart-?cityID=CHO
Ingredients
- 1-¼ cup all-purpose flour
- 1 tbsp sugar
- 1 stick (½ cup) unsalted butter, cold, cut into ½-inch cubes
- 4-5 tbsp water
For the tart:
- 16 oz whole milk ricotta
- 6 oz cream cheese
- 4 tbsp honey, divided
- 1 egg
- 1 tsp vanilla extract
- 3 pears, sliced and pressed between paper towels to remove some moisture
Instructions
- First, make the tart dough. Blend the flour and sugar in a food processor. Add the butter and pulse until the mixture resembles small peas, about 10 times. Add 4 tbsp of the water and process until the dough comes together, adding the last tbsp of water if needed. Gently gather the dough into a ball and press to a disk. Wrap with plastic wrap and refrigerate for at least 1 hour, up to 2 days.
- Preheat the oven to 350°F.
- After the dough has been refrigerated, remove it from the plastic and roll flat to a circle approximately 12-inches in diameter. Lay the dough across a 9-inch tart pan and press the dough to the bottom and sides of the pan. Roll a rolling pin over the top of the pan to cut the excess dough. Prick the bottom of the dough with a fork in several places. Bake the tart crust for 10 minutes and remove from oven.
- Blend together the ricotta, cream cheese, 3 tbsp of the honey, the egg, and the vanilla extract until well combined. Pour the mixture into the tart pan and smooth the top. Lay the pear slices across the top of the ricotta mixture, and drizzle with the final tbsp of honey.
- Bake for 45-60 minutes, until the tart only jiggles slightly and is starting to brown at the edges.
- Let sit for 1 hour before slicing and serving.
