The Lovely Bloom

peace-be-dreams: Reminds me of the blue lagoon

Wed, 22 May 2013 17:42:05 -0700

peace-be-dreams:

Reminds me of the blue lagoon

notyourdaddy: This guy decided to take a nap in the yard

Wed, 22 May 2013 15:13:55 -0700

notyourdaddy:

This guy decided to take a nap in the yard

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Wed, 22 May 2013 15:00:46 -0700

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Wed, 22 May 2013 13:47:53 -0700

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Wed, 22 May 2013 13:46:45 -0700

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Wed, 22 May 2013 13:24:47 -0700

laurajmoss: Today all the kibble raised on Freekibble and...

Wed, 22 May 2013 13:18:54 -0700

laurajmoss:

Today all the kibble raised on Freekibble and FreeKibbleKat will be donated to animals in disaster-stricken Moore, Okla.

Simply answer the trivia question on each site and you’ll donate food to animals in need.

Please share!

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Wed, 22 May 2013 13:16:51 -0700

tylerknott: Typewriter Series #403 by Tyler Knott Gregson

Wed, 22 May 2013 13:11:02 -0700

tylerknott:

Typewriter Series #403 by Tyler Knott Gregson

takeme-to-magnoliamountain: forestfeast: I’m not really much...

Wed, 22 May 2013 13:06:07 -0700

takeme-to-magnoliamountain:

forestfeast:

I’m not really much of a forager, but Miner’s Lettuce is one thing I know well! Growing up in Sonoma County, my mom used to pick it near our house and put it in salads. It’s growing everywhere near our cabin in the woods this Spring, so I couldn’t resist making a salad with it. (I even saw a big patch of it growing in a park in San Francisco recently!) If you don’t have it near you, just substitute baby spinach for this salad.

De-stem the lettuce and wash lightly. Sautee´ a handful of chopped dried figs with 2 diced shallots in a dab of butter for a few minutes until the shallots are golden and a bit translucent. In your palm, form little patties of goat cheese (chevre), then dip each side into breadcrumbs. Fry them in that already buttery pan (adding a bit of olive oil) until crispy and brown. Then top your greens with the goat cheese medallions and the fig mixture, plus a bit of your favorite vinaigrette. Spring in a bite!

By Erin Gleeson for The Forest Feast

made this for lunch!

grayskymorning: De Alma e Coração

Wed, 22 May 2013 12:47:17 -0700

grayskymorning:

De Alma e Coração

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Wed, 22 May 2013 00:40:36 -0700

undesired-pageblood: emotionalfossil: bubonickitten: 0ptimuspenguin: ambieheartsturtlep0rn: capi...

Wed, 22 May 2013 00:37:03 -0700

undesired-pageblood:

emotionalfossil:

bubonickitten:

0ptimuspenguin:

ambieheartsturtlep0rn:

capitolresident:

Let’s play a game called ‘Stay up late and hate myself in the morning’

‘on a school night’ edition

with unlockable bonus round ‘finals week’

expansion pack: ‘don’t do anything productive’

DLC: ‘Client Projects Edt’

Survival Mode: Parents ON

Another jar that I made recently. Glazed with Bony Stony over...

Tue, 21 May 2013 22:36:25 -0700

Another jar that I made recently. Glazed with Bony Stony over temple white.

tiemcee: friends

Tue, 21 May 2013 22:19:55 -0700

tiemcee:

friends

oliviatheelf: tapioca-beads: oo! ॐMy Hippie Blog!ʚϊɞ

Tue, 21 May 2013 22:08:26 -0700

oliviatheelf:

tapioca-beads:

oo!

ॐMy Hippie Blog!ʚϊɞ

vegenista: Farm to Yoga at Suzie’s Farm On Sunday my Mom &...

Tue, 21 May 2013 22:01:57 -0700

vegenista:

Farm to Yoga at Suzie’s Farm

On Sunday my Mom & I ventured down to Suzie’s Farm, a local organic produce farm, & the CSA which I am a member of, for San Diego’s second “Farm to Yoga” event with Suzie’s Farm, Green Truck, & Sarah Clark Wellawareness Yoga. Three of my favorite things - my CSA, vegan food, & yoga - I certainly couldn’t pass that up!

Farm to Yoga was founded in New York by yogi, farmer, & healthy foodie Abby Paloma, whose goal is to “unite yoga communities with their local farmers & farmers with their local yogis.” As Abby is a San Diego native, & our city has a growing number of organic farms, a thriving yoga community, & passionate locavore chefs, it was only natural that Abby bring the Farm to Yoga experience here.

The weather couldn’t have been more perfect for this fun farm adventure. We began the afternoon with a lovely yoga practice completely outdoors - under the blue sky, the trees, & in the warm spring breeze. The closest I’d practiced yoga outdoors was in a palapa in Costa Rica., which was awesome, but this was even better! I couldn’t help but leave my eyes open during savasana & focus meditatively on the trees above me. So peaceful! Sarah is one of my absolute favorite teachers in San Diego & I was lucky enough to spend 3 weeks with her in January during an intensive “Living Yoga Immersion” at Pilgrimage of the Heart.

After yoga, we toured the farm, foraged & nibbled edible weeds like “Lamb’s Ear,” & experienced “Amcella Oleracea” aka, the “Toothache Plant,” an edible flowerhead that causes a novocain like numbing sensation in the mouth. It’s acrid ignition causes extreme salivation, followed by a few moments of numbness, then a stimulating tingling sensation. Wow. It was quite a fun experience for me, a CSA member of Suzie’s, to walk the among the rows & rows of gorgeous organic vegetables & see where the nourishing food I prepare my meals with is actually grown. Standing there on that farm I could really seeing the heart that goes into cultivating the land really reaffirmed my mission to eat locally, as locally & organically as possible. As I often hear, “we vote with our dollars,” & my vote is for supporting local farmers’ & farmers’ markets.

After the farm tour we were treated to a lovely “al fresco” vegan meal prepared by Green Truck who serves fresh, local, organic food out of their veggie oil truck & solar powered kitchen! San Diego’s Green Truck sources much of their produce for their menu from Suzie’s Farm, & 98% of the meal created for us that day was made from Suzie’s produce.

“Green Truck’s Farm to Yoga Menu”

First Course:

“Kale Coconut Curry Salad” - curly kale, watermelon radish, raw beet, quinoa, coconut curry dressing, & crispy curry cashews

Dinner Course:

“Garlic Green & Yellow Beans” - steamed & seared in California EVOO, Bragg liquid aminos, & red chiles

“Baby Broccoli Tacos” - grilled baby broccoli, fresh lemon, almond chile romesco sauce, local fresh corn tortilla

“The Farm Pesto” - grilled Floridor squash, balsamic wilted spinach, basil & nettle pesto, white arugula flower

Dessert:

“Fresh Suzie’s Strawberries & Lemon Verbena” - simple as that!

The meal was amazing! So fresh & flavorful. I am already planning a recreation of that kale salad. And those tacos? Perfection! I know what I’ll be doing with my next bunch of Suzie’s baby broccoli. I absolutely leapt off the bench at the opportunity for seconds! Yum.

It was a truly unique & wonderful experience, & I can’t wait to do it again! Thank you to Abby, Sarah, Suzie’s Farm, & Green Truck for a magical day!

I made this jar a few months ago in ceramics class. I quite like...

Tue, 21 May 2013 18:10:21 -0700

I made this jar a few months ago in ceramics class. I quite like it though the lid doesn’t fit perfectly. I tried to replicate it in different sizes, but it didn’t turn out so well.

This beautiful bowl was made in a raku firing last weekend. It...

Tue, 21 May 2013 18:06:53 -0700

This beautiful bowl was made in a raku firing last weekend. It was thrown by an unknown student artist (though we all suspect it was Peter McDowell). It was glazed by those who attended an art benefit so it could be anyone in Nevada County.

nikolawashere: Green Box Project by Act Romegialli. I need that...

Tue, 21 May 2013 17:50:33 -0700

nikolawashere:

Green Box Project by Act Romegialli.

I need that tap in my life.