theblacklacedandy:

dollneedle:

Here it is, as I promised!

So, my first tutorial I actually put some time into doing.
I would be ever so happy if people would tell me what they like/don’t like about it so I know in the future how to adjust it. If there is anything you wish to know about it, just ask.
I know the Pictures look kinda… bad, but I did what I could with what I had and I, atleast, loved the outcome. I have a new pair of “frillies” and I love them and I tried my best to do this tutorial as simple to follow as possible.

When making this, I used a fabric with cotton/linen mix.
Thats why it gets so wrinkly so fast, but its still a good fabric for undergarment since it breath and is very soft. This tutorial is a basic, so you can decorate your bloomers as much as you wish and in any way you wish.

When following this tutorial, I used the pattern for mens torusers to make the bloomers a bit more casual. I also made the waistline lower, since I don’t really like when things are to tight around my waist. I guess I’m sensetive.
Haha.

Good luck with your sewing and don’t forget to comment and “follow”. :D

HOLY CRAP I WAS ACTUALLY WANTING TO MAKE SOME BUT HAD NO CLUE HOW THANK YOU

dollneedle
kitchenistadiaries:

Quick spicy black bean #soup. To make:
1. Saute small diced onion in bacon fat until golden.
2. Add several tbsp Goya Sofrito Tomato Cooking Base, cook another min.
3. Season w/ 2 tsp each Ancho chile powder & cumin, pinch cinnamon, black pepper, salt.
4. Add 2 cans organic black beans, drained but not rinsed. 
5. Add canful of water + chicken bouillon cube, or canful stock.
6. Bring to boil then simmer 15 min.
7. Transfer half of soup to blender, puree, then transfer back to pot.
8. Season with pinch of salt if necessary, plus Mexican hot sauce to taste.
9. Serve with dollop of greek yogurt, diced tomato, chopped cilantro. 

#foodporn #dinner #homecooking #comfortfood #healthyeating #kitchenista #cooking #recipe

kitchenistadiaries:

Quick spicy black bean #soup. To make:
1. Saute small diced onion in bacon fat until golden.
2. Add several tbsp Goya Sofrito Tomato Cooking Base, cook another min.
3. Season w/ 2 tsp each Ancho chile powder & cumin, pinch cinnamon, black pepper, salt.
4. Add 2 cans organic black beans, drained but not rinsed.
5. Add canful of water + chicken bouillon cube, or canful stock.
6. Bring to boil then simmer 15 min.
7. Transfer half of soup to blender, puree, then transfer back to pot.
8. Season with pinch of salt if necessary, plus Mexican hot sauce to taste.
9. Serve with dollop of greek yogurt, diced tomato, chopped cilantro.

#foodporn #dinner #homecooking #comfortfood #healthyeating #kitchenista #cooking #recipe

kitchenistadiaries

youchew:

Shrimp & Avocado Salad w. Miso Dressing

For the salad:
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • fresh chopped cilantro for topping
  • peanuts for topping
For the dressing:
  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
youchew
alloftheveganfood
confectionerybliss:

Black Forest Cheesecake | Glorious Treats
confectionerybliss:

Meyer Lemon Blackberry Cheesecake Bars | Broma Bakery
confectionerybliss:

White Chocolate and Mascarpone Berry Tarts | Sips and Spoonfuls
foodfuckery
gastrogirl:

paprika parsnip fries.