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abstrackafricana:

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Ena Baćanović   |   http://enabacanovic.com   |   shop

Made a few updates in my Behance portfolio - feel free to follow me there, also I went to “Behance Portfolio Review” and won the award for the best poster design! Great day!

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recoverykitty: Me getting my cardio on I can’t stop watching this!!
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eatcleanmakechanges: yes
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prettygirlfood: General Tso’s Chicken Serves 4 as part of a multi-course meal, 2 to 3 as a main entree 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes 1 1/2 cups cornstarch 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes 2 cloves garlic, minced 1 teaspoon white sesame seeds, for garnish Scallions, green parts thinly sliced, for garnish Marinade: 1 tablespoons soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 egg whites Sauce: 1/4 cup chicken stock, or substitute water 1 1/2 tablespoons tomato paste 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon hoisin sauce 1 teaspoon chili paste 1 teaspoon sesame oil 1 tablespoon sugar 1 teaspoon cornstarch Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
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alexandraelle: #anote2self
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pixelmusings: Vegan Salad in a Jar. Make-Ahead Bliss. on We Heart It - http://weheartit.com/entry/58197033/via/pixelmusings Hearted from: http://kblog.lunchboxbunch.com/2012/06/vegan-salad-in-jar-make-ahead-bliss.html
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eatcleanmakechanges: YES
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Zoe Saldana #01 Love her
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prettysimpleshit: inhhale-exhhale: This is a bridge in Paris. You hang locks on it with the name of you & your boyfriend/girlfriend/best-friend then throw the key into the river. So even though the friend/relationship may end, you can’t remove the lock. It stays there forever, as relevance to someone once a part of your life. i’ve seen this picture a million times, i’m putting it on my bucket list to write my name & tumblr on a lock & proudly throw that key. you & me till the end baby.  I have to this when I go there…. OH MY GODDDDDD!!!!
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zodiacchic: ZodiacChic Post:Aquarius
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