(Source: a-million-times-over, via warning)
Still some of the best advice I’ve ever read.
Wisdom.
(Source: hobbiteers, via lightswillguide-u-home)
who wouldn’t want this on their blog?
I’m already here
(Source: jaaannette, via lightswillguide-u-home)
(via modernmethadone)
Roasted Cauliflower Salad with Fennel and Mint
I love roasted vegetables. It’s so simple, healthy, and flavorful if you pick and choose the right combinations and seasonings. One of the seasonings that I’ve been really interested in playing with is a mix called baharat. This mix of spices is typically used to season meats in Arab cuisine but it’s pretty damn tasty on roasted vegetables — like the roasted cauliflower salad in the picture below — in my opinion.
The baharat mix I used consisted of allspice, pepper, cardamom seeds, cloves, coriander seeds, cumin seeds, nutmeg, and paprika, but it actually varies by region. In the recipe for this cauliflower salad, I used a variation of the Turkish baharat as opposed to the Tunisian version which uses rosebuds; I just don’t care for rose flavoring. I tried to get into rosebud and rosewater with some cookie and cocktail recipes I experimented years ago which is why I have a four year old bottle of rosewater in my pantry. I should probably get rid of that, huh?
Tandoori Shrimp Salad
24 shrimp (peeled)
2 T Rajah Tandoori Masala
2-3 cloves crushed garlic, or 1 T garlic paste
juice from half a lemon
salt, pepper
olive oil
Salt and pepper shrimp. Mix together tandoori masala with lemon juice and some olive oil and garlic. Coat shrimp with seasoning and let marinate about 20-30 minutes. Skewer and grill for just a few minutes on each side.
