I live for and thanks to this.


Photoset

Mar 22, 2013
@ 3:29 pm
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1 note

balasny:

Treated myself to some delicious goodies from work. And with that came a 7 min lunch. Spring pea ravioli with a butter, sage, lemon and parmesan sauce.



Photo

Feb 24, 2013
@ 5:37 pm
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5 notes

Good Morning.

Good Morning.


Photo

Feb 23, 2013
@ 10:48 am
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1 note

Flour, butter, baking powder, milk, salt, blueberries and an egg.

Flour, butter, baking powder, milk, salt, blueberries and an egg.


Quote

Feb 5, 2013
@ 12:29 pm
Permalink

That influenced many experts to acknowledge that the disease was not just in the heads of patients.

worth the read, it’s such a skeptical article though, almost disrespectfully so.

Gluten-Free for the Gluten Sensitive - NYTimes.com


Photo

Jan 31, 2013
@ 8:53 pm
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1 note

Hello Gorgeous! This baby is made from raw sheep’s milk with Moliterno Black Truffle. A Pecorino cheese.

Hello Gorgeous! This baby is made from raw sheep’s milk with Moliterno Black Truffle. A Pecorino cheese.


Photo

Jan 27, 2013
@ 2:00 pm
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1 note

balasny:

Homemade Greek yogurt Pancakes with mixed berry compote. Recipe from Instagram that user Fosiacat found. I’m always associating weekends with pancakes. So he was nice enough to invite me over and make some yumfest! (at Red Hook Terminal)

balasny:

Homemade Greek yogurt Pancakes with mixed berry compote. Recipe from Instagram that user Fosiacat found. I’m always associating weekends with pancakes. So he was nice enough to invite me over and make some yumfest! (at Red Hook Terminal)


Photo

Jan 23, 2013
@ 1:04 pm
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27 notes

wow, I really want to make this

wow, I really want to make this


Photo

Dec 23, 2012
@ 2:17 pm
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1 note

I should make a body scrub with those shells #nuts #diy #brown #snack


I should make a body scrub with those shells #nuts #diy #brown #snack


Link

Dec 16, 2012
@ 3:14 pm
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1 note

"We do not have the enzymes to break it (wheat) down..." »

"We do not have the enzymes to break it down," he said in a recent interview with TenderFoodie. “It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.” His concern is that the gluten protein, which is abundant in the endosperm of barley, rye, and wheat kernels, is setting off an aberrant immune response.