1. All shall be well, and all shall be well, and all manner of thing shall be well.

    Anxiety, leave.

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  2. "Close your eyes, fall in love, stay there."

    Rumi (via romanticedge)

    (via romanticedge)

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  3. (Source: all-things-bright-and-beyootiful, via be-the-change)

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  4. (Source: coffeepeople, via be-the-change)

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  5. I am DONE with my self-appointed job as a professional critic. No more hate, let me bleed love.

    I am DONE with my self-appointed job as a professional critic. No more hate, let me bleed love.

    (via be-the-change)

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  6. (Source: wallsarefalling, via thegoodfeels)

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  7. be-the-change: forever a reblog Remember

    be-the-change:

    forever a reblog

    Remember

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  8. (via duplicity)

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  9. It’s open!! #PowerZone #exfuze #vivakids #HealthyActiveLifestyle #LasVegasNutrition

    It’s open!! #PowerZone #exfuze #vivakids #HealthyActiveLifestyle #LasVegasNutrition

    More Info 4 months ago
  10. justbesplendid: Salmon eggs benedict by Apron and Sneakers Ingredients:Serves 2 2 eggs 4 slices smoked salmon 1 English muffin, halved (or any bread) 1 tbsp. white wine vinegar chives, chopped Hollaindaise Sauce:  1 tsp. lemon juice 1 tsp. white wine vinegar 1 egg yolk 65 g. unsalted butter, diced salt Make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl.   Add the egg yolks and whisk until light and frothy.  Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm. Poach the eggs.  Bring a pan of water to boil and add the vinegar. Lower the heat so that the water is simmering gently.  Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 3 mins, then remove with a slotted spoon. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives. Yum!!

    justbesplendid:

    Salmon eggs benedict by Apron and Sneakers

    Ingredients:
    Serves 2

    • 2 eggs
    • 4 slices smoked salmon
    • 1 English muffin, halved (or any bread)
    • 1 tbsp. white wine vinegar
    • chives, chopped

    Hollaindaise Sauce: 

    • 1 tsp. lemon juice
    • 1 tsp. white wine vinegar
    • 1 egg yolk
    • 65 g. unsalted butter, diced
    • salt
    1. Make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl.   Add the egg yolks and whisk until light and frothy. 
    2. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
    3. Poach the eggs.  Bring a pan of water to boil and add the vinegar. Lower the heat so that the water is simmering gently. 
    4. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 3 mins, then remove with a slotted spoon.
    5. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

    Yum!!

    More Info 4 months ago