Steampunk colours from Sherwin-Williams, as selected by Linda Hentschel, partner in Steampunk by Design. Clockwise, from top left: Mink (SW 6004); Chamois (SW 6131); Plum Brown (SW 6272); Outerspace (SW 6251); Roycroft Bottle Green (SW 2847)

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Avoiding kitchen counter cup clutter! What I did to keep my counters neater and reduce the number of dishes I have to wash each day. - Momcrieff

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Chili Lime Grilled Chicken. So juicy, yummy, with a nice tangy taste from the lime juice. This recipe is perfect for summer grilling. rasamalaysia.com

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Breakfast | Photography and Styling by Sanda Vuckovic

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Another reason to love @Pinterest : Watch The Novogratz renovate their Hollywood Hills castle: lat.ms/1Q6FIRT

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Three-light Semi-Flush Convertible (Lrg) Finish: Natural Brass Finish Type: Plated Color: Gold Glass: White Textured Glass Shape: Shade (3) 100W E26 E26 Bulb(s) Bulb(s) Included Lamp Type: Incandescent Mount Location: Ceiling Stem/Ctc Part of the Harmony Collection Warranty: 1 year warranty Overall Dimensions: 18"(Dia.) x 11-1/4"(H)Overall Length: 77-1/2" Overall ht. w/stem Wire Length: 120"Item Weight: 12.1 lbs. Please note that this product is designed for use in the United States only (110 volt wiring), and may not work properly outside of the United States.

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Nutrition Conference for Feed Manufacturers: 7 is a collection of papers dealing with horse nutrition and ruminant nutrition. This collection of papers is divided in four parts. Part 1 deals with the evaluation of the dietary needs of ruminants, finding the need to replace their feeding systems by replacing the starch equivalent system with the metabolizable energy system. Feed and energy value calculation are likewise explained where metabolizable energy (ME) is shown to be easily calculated with reference to the Agricultural Research Council system and later analyses. Observations on the efficiency of utilization of metabolizable energy in meat and milk follow, as feeding not only involves the efficient use of energy from the feed but also of nutritional contents and composition of the feed. Practical application and calculation are then discussed to achieve best practices. In Parts 2 and 3, the evaluation of the dietary energy for pigs, poultry nutrition, food intake of practice broilers and laying fowl, and formulation problems are discussed. Part 4 discusses horse nutrition with detailed descriptions of the anatomy of the digestive tract, digestion and absorption of nutrients, and the horses' protein requirement. Energy requirements for the maintenance, growth, and reproduction of the horse using calculations based on the National Research Council basal allowance is discussed. Students and professors of veterinary medicine, stable owners, horse feed manufacturers, horse enthusiasts and equestrians will find this volume helpful.

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☆ Ricotta, Courgette and Rosemary Pizza ☆

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Pinto Bean Taco with Salsa Verde, a recipe worth saving for everyone in love with Mexican cuisine. Fresh, healthy, delicious and dirt cheap!!

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How to Update an Ugly Bathtub

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sizzling hot oslo home..

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patty pan muffin burger

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Meat inspiration

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Finefood by Note Design Studio

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Garlic Roll Cupcakes | Plain Chicken....refrigerated bread sticks, garlic butter..roll up & place in muffin tin, sprinkle w/ parm cheese.

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Hot Ham & Cheese Roll-Ups with a Brown Sugar Poppy Seed Glaze. Perfect for taking to friends, new moms, and family because you can assemble it the night before and bake it the next day.

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Grilled Cherry Guacamole #glutenfree

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Bag lunches?

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Chicken, Shrimp & Andouille Sausage Jambalaya Recipe *** Ingredients *** Ingredients 3 Tbsp. olive oil 2 ribs celery, chopped 1 white onion, diced 1 small red bell pepper, cored and diced 1 small yellow bell pepper, cored and diced 1 small green bell pepper, cored and diced 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below) 4 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 lb. andouille sausage, thinly sliced into rounds 3 cups chicken stock 1 (14 oz.) can crushed tomatoes 1 1/2 cups uncooked white or brown rice 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below) 1 bay leaf 1 tsp. thyme, crushed 1/4 tsp. cayenne pepper 1 lb. raw shrimp, peeled and deveined (optional) 1 cup thinly-sliced okra salt and pepper (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce) Method Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.) Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired ~

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How to make: Chocolate De Leche French Macarons. A great step by step tutorial with tips. #recipe #macaron #cookie skiptomylou.org

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