This boo-rito stole our hearts 👻♥️ -
📍 Grand Central Market 💰 8.99
This loaded burrito made us SO full, and it was so worth it. We mixed cabeza and carne asada together, and the rich cabeza combined so beautifully with the tender carne asada. Definitely a must try if you’re in the LA area!
1 34 minutes ago
Hey Friends! Do you know anyone who would be a good fit for this?
I’m looking for online entrepreneurs and influencers who need photos of themselves to promote their business and grow their personal brand.
I’m thinking about taking a class on personal brand photography, and I’d like to work with 2 separate people at significantly discounted rates to practice what I’m learning in the course and make sure my workflow is running smoothly before opening this up to the public.
We’ll work together to design a custom photoshoot for them that perfectly reflects their brand and story. They’ll receive 3 months worth of custom images for daily social media posting or to use anywhere they do business online.
The discounted price for this is $499, which is WAY lower than I will be charging when I open this to the public in a few weeks.
But here’s the thing: I need to know THIS WEEKEND. Class enrollment is this coming week, and I’m only offering 2 spots, so I want to have everything taken care of and squared away as soon as possible.
If you know someone who would love to get one of these spots, please mention them below or send this post to them. If YOU are interested, send me a message and we’ll get you booked. They are on a first-come, first-served basis and will be officially booked once payment has been received.
Thanks much! You’re the best!
[El fiel Tucson que nunca falla. Gracias a @restorando_arg podes visitar este resto y disfrutar de un 40% de descuento en el total de la cuenta, con tan sólo ingresar a la página o app y reservar la fecha y horario disponible del descuento. 100% recomendable.
El costillar de novillo y las Ribs de cerdo con barbacoa son, como siempre, las clásicas infaltables que nunca decepcionan y encerrar la noche con la degustación de postre es para quedar pepon pepon y disfrutar del casino luego.
Sin descuento es un aprox de $600 - $700 c/u y con el descuento da un aprox de $400 - $500 c/u.
Si bien Tucson cuenta con varias sucursales, todos mis puntos van a favor a la del Hipódromo de Palermo, por la increíble vista al Hipódromo y la atención tan familiar y cálida.]
Chashu Don (HK$42)
Besides the ramen, Ramen Jo also offers the Chashu Don on their menu. The Chashu Don honestly could be a killer just on its own. It’s just rice topped with huge chunks of chashu and a little green onions, the it was given a blow torch before serving. When you bite into it, you will taste how soft, tender and that melt in your mouth effect. So next time when you visit the shop, you can order the ramen as well as this bowl of goodness, they’re definitely both worth a try!
📍G/F, 3 Caroline Hill Road, Causeway Bay
4 479 minutes ago
Granola dairy/gluten free cheesecake?! YES PLEASE. I created this guy for @hubbards_nz - head over to their FB or gram for the recipe 👏🏼🥝 it’s a goodie 👌🏼
Coffee shop baru bermunculan di deretan ruko ini karena apartemen yang baru jadi. Ini salah satunya. Kopinya termasuk salah satu yang enak. Seperti biasa gua pesen hot cappuccino, rasa kopinya soft dan ngeblend well dengan susu nya. Dari luar sepi tapi gak nyangka dalamnya rame. ———
Ruko New Jasmine Extension
@dineLA is back, back again! 🙌🏼 So many restaurants, so little time...One restaurant you don’t want to miss out on is @testadtla. Their dineLA menu features a complimentary glass of rosé or red/white wine, yellow beet seafood ceviche, braised beef short ribs, and tiramisu – just to name a few. My favorite dish was definitely the half roasted chicken – it was so juicy 😋 and the short ribs were so tender!! $39 for 3 courses and a free glass of wine? I’m in 👊🏼 Be sure to book your reservation soon because dineLA ends on the 25th! #dinela#testa
Cropped jacket from @2020ave
Photo by @ireneywinnie
Thank you @foodieonfleek for hosting!
17 5711 minutes ago
Comment 🌯 ASAP! I’ll follow back anyone who comments 😋
Vegan Buddha Bowl with Gnocchi, Hasselback Potatoes, Lentil Stew, Cabbage, Broccoli, Mushrooms and Corn 🌽🤤 Created by @elavegan 💛
Shared Via @GlowingPlants ✨🌿 #GlowingPlants
2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
1 1/2 to 2 cups chickpea flour (180-240 g)
1 cup tapioca flour + more for dusting (120 g)
1/2 tsp sea salt
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands.
Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious.
Lentil Stew ~
1 cup dry lentils (190 g)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if GF)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
A splash of coconut milk canned (for extra creaminess)
1/2 tbsp cornstarch (to thicken)
black pepper and chili flakes to taste
Recipe continued in comments...