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Tutorial - Clothing and Folds (Part 1) by Cary Morton

Tutorial - Clothing and Folds (Part 1) by Cary Morton

(via wannabeanimator)

Gwen and Morgana

Thanks to brightporclain I have been having way too much fun using this site. And what better show to base my creation off of than Merlin?

Brightporclain took on Morgana

And I took on Gwen, in queenly attire

Ta-da!

(Source: fy-theladymorgana)

vegan-mofo:

cheesy sour cream & onion kale chips!
not too long ago, i borrowed brendan brazier’s new book, thrive foods, and while it’s on my to-purchase list eventually (i preview most cookbooks through the library before i buy them), i immediately made a note of the sour cream & onion kale chips recipe it contained, which forms the basis for these chips.
still, i knew i wasn’t going to follow the recipe as written. for starters, i don’t care for fresh parsley. more importantly, though, i couldn’t fathom making kale chips and excluding nutritional yeast entirely. and then i remembered a certain kind of potato chips i used to buy on campus as a rebellious (non-vegan) middle schooler…
this, by all accounts, is a healthier version of your favorite chips. the surprising thing about kale chips is how unlike raw or steamed kale they are—they really DO end up tasting like those potato/veggie chips that are available commercially.
i should note, too, that i doubled the salt from the original recipe, so this is a little bit more on par with a standard homemade palate. as a part of my autonomic nervous system disorder, i have to take in a lot of sodium—far more than would be healthy for a healthy person, and i really hate the salt tablets—but i still think these chips should be suitably salty for most home cooks.
cheesy sour cream & onion kale chips
soak ½ cup raw cashew pieces in 1/3 cup filtered water for at least 4 hours before you make your chips; i put mine in the fridge overnight
preheat your oven to 250F.
wash one bunch of curly kale, ripping chip-sized pieces off of the thick midribs/stems (discard these or save them for another use) & spreading them to dry on a towel

combine soaked cashews and soaking water, 1 tbsp onion powder, 1/4 tsp garlic powder, 1½ tbsp apple cider vinegar, a scant ½ tsp sea salt, 1/4 cup nutritional yeast in a blender until very smooth. if it’s not coming together, add up to 1/8 cup additional water and finish blending.
in a large bowl, combine kale and the blended sauce, which will be very thick—about the consistency of tahini. i started this process with my spatula and soon switched to my hands, almost massaging the sauce into the nooks and crannies of the kale.

spread the coated kale pieces out onto baking sheets that you’ve lined with parchment paper, and bake. since i had mine on two oven racks, i switched my trays halfway through and flipped all the chips upside down.

bake for about 60-75 minutes total. your house is going to smell good.
NB: not all chips are going to finish at the same time; that’s normal. when you’re near the end, check pretty regularly and pull off the ones that are done. you really don’t want burnt chips, but if they’re at all soft/flexible, they need to go back in for a bit.

cheesy sour cream & onion kale chips!

not too long ago, i borrowed brendan brazier’s new book, thrive foods, and while it’s on my to-purchase list eventually (i preview most cookbooks through the library before i buy them), i immediately made a note of the sour cream & onion kale chips recipe it contained, which forms the basis for these chips.

still, i knew i wasn’t going to follow the recipe as written. for starters, i don’t care for fresh parsley. more importantly, though, i couldn’t fathom making kale chips and excluding nutritional yeast entirely. and then i remembered a certain kind of potato chips i used to buy on campus as a rebellious (non-vegan) middle schooler…

this, by all accounts, is a healthier version of your favorite chips. the surprising thing about kale chips is how unlike raw or steamed kale they are—they really DO end up tasting like those potato/veggie chips that are available commercially.

i should note, too, that i doubled the salt from the original recipe, so this is a little bit more on par with a standard homemade palate. as a part of my autonomic nervous system disorder, i have to take in a lot of sodium—far more than would be healthy for a healthy person, and i really hate the salt tablets—but i still think these chips should be suitably salty for most home cooks.

cheesy sour cream & onion kale chips

soak ½ cup raw cashew pieces in 1/3 cup filtered water for at least 4 hours before you make your chips; i put mine in the fridge overnight

preheat your oven to 250F.

wash one bunch of curly kale, ripping chip-sized pieces off of the thick midribs/stems (discard these or save them for another use) & spreading them to dry on a towel

combine soaked cashews and soaking water, 1 tbsp onion powder, 1/4 tsp garlic powder, 1½ tbsp apple cider vinegar, a scant ½ tsp sea salt, 1/4 cup nutritional yeast in a blender until very smooth. if it’s not coming together, add up to 1/8 cup additional water and finish blending.

in a large bowl, combine kale and the blended sauce, which will be very thick—about the consistency of tahini. i started this process with my spatula and soon switched to my hands, almost massaging the sauce into the nooks and crannies of the kale.

spread the coated kale pieces out onto baking sheets that you’ve lined with parchment paper, and bake. since i had mine on two oven racks, i switched my trays halfway through and flipped all the chips upside down.

bake for about 60-75 minutes total. your house is going to smell good.

NB: not all chips are going to finish at the same time; that’s normal. when you’re near the end, check pretty regularly and pull off the ones that are done. you really don’t want burnt chips, but if they’re at all soft/flexible, they need to go back in for a bit.

wholeistichealth:

Genetically Modified Organism
This is a fancy way of saying [in one deep breath], “A government approved program of the use of genetic altering injections and manipulations of food genes to produce a food product that is resistant to chemicals, toxins, pesticides, herbicides, and fungicides all for the name of a profit at the expense of the consumers health.” [phewwwww]
This shit is BANNED in Europe and other intelligent countries, yet the US government and FDA will tell us that it is perfectly safe to eat GMO foods.
93% of Soy in the US is GMO
86% of Corn in the US is GMO
93% of Cotton in the US is GMO
93% of Canola (rapeseed) in the US is GMO
95% of Beet Sugar in the US is GMO
RICE, CANE SUGAR, ALFALFA, PAPAYA, SQUASH, and PEPPERS are a few others on the list.
Funny thing, Soy, Corn, and Canola are basically in EVERYTHING. Take a gander at your ingredient labels and you’ll most likely find soy, soybean, soybean oil, tofu, partially hydrogenated soybean oil, corn, corn oil, vegetable oil (corn!), dextrose and maltodextrin (corn!), high fructose corn syrup (drinks), canola oil and rapeseed (both laced with the toxin, hexane).
The deal is this: If the packaging or ingredient label doesn’t say “Made without GMO products” then you’re eating a GMO PRODUCT. It’s not a food, it’s a science experiment and we’re the guinea pigs left to suffer… or to invest more of our money in the government-run drug companies to get “healthy.”

wholeistichealth:

Genetically Modified Organism

This is a fancy way of saying [in one deep breath], “A government approved program of the use of genetic altering injections and manipulations of food genes to produce a food product that is resistant to chemicals, toxins, pesticides, herbicides, and fungicides all for the name of a profit at the expense of the consumers health.” [phewwwww]

This shit is BANNED in Europe and other intelligent countries, yet the US government and FDA will tell us that it is perfectly safe to eat GMO foods.

93% of Soy in the US is GMO

86% of Corn in the US is GMO

93% of Cotton in the US is GMO

93% of Canola (rapeseed) in the US is GMO

95% of Beet Sugar in the US is GMO

RICE, CANE SUGAR, ALFALFA, PAPAYA, SQUASH, and PEPPERS are a few others on the list.

Funny thing, Soy, Corn, and Canola are basically in EVERYTHING. Take a gander at your ingredient labels and you’ll most likely find soy, soybean, soybean oil, tofu, partially hydrogenated soybean oil, corn, corn oil, vegetable oil (corn!), dextrose and maltodextrin (corn!), high fructose corn syrup (drinks), canola oil and rapeseed (both laced with the toxin, hexane).

The deal is this: If the packaging or ingredient label doesn’t say “Made without GMO products” then you’re eating a GMO PRODUCT. It’s not a food, it’s a science experiment and we’re the guinea pigs left to suffer… or to invest more of our money in the government-run drug companies to get “healthy.”

(via jdperryhealth)

Come sit at MY round table, it’s so much more fun being bad.

Dear Morgana, you do know that I’ll join you in a heartbeat.

Two churches located across the street from each other. At least the Catholics have a sense of humor. lol

purelikesnowlikegold:

-feelingyoungandreckless:

walcott-:

paranoidrobot:

…Do the Presbyterians think Rocks are animals?

OH MY GOD

omg please tell me this is real?

“free dog souls with conversion” I’m choking on air laughing too hard.

c’mon guys.

http://www.says-it.com/churchsigns/

(via pikeisaman)

armentaphoto:

For my very last shoot of 2010, I had the pleasure of photographing Olympic figure skater Sasha Cohen for Newport Beach Magazine. We only had a couple of hours to shoot her, and it was pretty cold that day at the Balboa Pier. She was a trooper and we were able to capture some beautiful portraits of her.
Many thanks to the staff of Newport Beach Magazine, makeup artist Cassie Lyons, and my good friend Dondee Quincena for a great shoot.

For my very last shoot of 2010, I had the pleasure of photographing Olympic figure skater Sasha Cohen for Newport Beach Magazine. We only had a couple of hours to shoot her, and it was pretty cold that day at the Balboa Pier. She was a trooper and we were able to capture some beautiful portraits of her.

Many thanks to the staff of Newport Beach Magazine, makeup artist Cassie Lyons, and my good friend Dondee Quincena for a great shoot.

gytrash:

Jane Eyre

Jane Eyre

(via daydreamdelusion)