Explore The_Jammy_Cow's 236 photos on Flickr!
This Vietnamese restaurant in Honolulu is one of the state's best.
The delicious jammy cookie Dorie Greenspan dreamed into existence.
A recipe for vegan homemade Jammy Dodgers (Linzer cookies) with only 4 ingredients!
Jammy Cow Kitchen Print - ready for you to frame Jammy Cow Kitchen Print - the perfect, quirky addition to your Kitchen Or Dining Room *Frame not included
Better hydrate, detoxify, boost your metabolism, and feel amazing. I have never felt better than when I start my morning with this Morning Hydrating Tonic Drink with Lemon, Apple Cider Vinegar, Cayenne, Cinnamon, and Himalayan Salt.
Monin Blueberry syrup offers the sweet-tart vibes of fresh blueberries. This North American native has earned its rep as a superfood, thanks to its high antioxidant content. Get creative with this syrup - use it to spike lemonades, perk up iced teas, craft frappes, zing up cocktails, and give mocktails a boost. It's a tangy treat! Flavour: Juicy, intense aroma of berries with jammy notes on the palate. Used in cocktails, mocktails, sodas, smoothies and teas Use 15-30ml per serve for cocktails, 30ml for frappes and milkshakes, or 15ml for iced teas and lemonades, depending on recipe. Suitable for vegan, vegetarian diets. Alcohol-free, Halal, Kosher. Pure sugar syrup. Natural flavourings. Volume: 700ml glass bottle Sold individually 70cl Monin Pump Bottle to Fit are also available to purchase separately Check out our awesome selection of Monin syrups! (We've got all the flavors you could ever want!)
In this delicious zucchini pasta, caramelized zucchini and leeks create a rich, almost jammy sauce that melts into spiral pasta. The simple sauce is flavored with fresh oregano and juicy cherry tomatoes add sweet-tart flavor to each bite.
This salad is absolutely delicious for lunch, dinner, and leftovers! Plus, it is Whole30!
I know, WTF?
In this delicious zucchini pasta, caramelized zucchini and leeks create a rich, almost jammy sauce that melts into spiral pasta. The simple sauce is flavored with fresh oregano and juicy cherry tomatoes add sweet-tart flavor to each bite.
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Oud Blossom ☽•☾ Limited Edition Enfleurage Perfume a l c h e m y ☽•☾ Orange blossom enfleurage + Indian oud + Moroccan rose + Tahitian vanilla + Siberian tonquin + Australian sandalwood. My indolic orange blossom enfleurage is the creamy base. Musk tea and orange sunshine. Dark honey beaded and threaded over jammy damask rose maroc. This rosa damascena absolute has pear, brandy, and cool framboise overtones. A fruit orchard at sunset, sheep footprints in the grooved mud. A cow musk warms the belly. Bloomy is the word: pillows of spicy sandalwood, buttermilk curds, and triple crème de bourgogne. The texture is glossy, silky, and fluffy. Color may vary. Photos: my organic orange blossom enfleurage, my handmade Indian agarwood absolute, and musk rose opening in my organic heirloom rose gardens. s i z i n g ☽•☾ I offer this solid enfleurage perfume in sizes of 1ml (a sample of approximately 20-25 drops), 5ml and 10ml. 1ml (sample size) comes in a hinge top pod. 5ml comes in a clear glass jar. 10ml is available in a glass jar or a round tin. Please make your selection from the menu. r a w ☽•☾ m a t t e r Wild Veil natural perfumes are composed by me, Abby, using homemade, wildcrafted and organic aromatics in Vermont. These include my handmade enfleurage, tinctures, enfleurage extraits, absolutes, resinoids and concretes, and floral waxes. I spend as much time growing plants and foraging as I do composing perfumes. h o w ☽•☾ t o ☽•☾ w e a r The best way to experience a natural perfume is to apply it to well-moisturized skin, without rubbing in (absorption only shortens the wear time of fragrance) and without scrubbing off. Natural perfumes are dynamic and take a minimum of 2 hours to reach their final stage, or dry down. Enjoy the alchemical changes as they unfold from the initial intensity of top notes, to the warmth of the heart, to the depth of lower base notes. For more information on how to wear natural perfumes, see my "About" shop section. ☽•☾ Wild Veil ☽•☾ alchemy between earth and ether ☽•☾ Please contact me via Etsy message with any questions or special requests. Custom orders and sizes available. ☽•☾ All aesthetic material copyright Abby Hinsman 2019 ☽•☾
Als het op spareribs aankomt ben ik echt kieskeurig. Ik neem niet zomaar altijd spareribs als ze ergens op de…
Jammy eggs, crispy bacon, creamy avocado with cheddar-dijon dressing -- so good! xo
30 Second Hollandaise Sauce by Naomi Sherman Food Creative
This delicious vegan apple pie has tender, jammy bits of apple cuddled within a crispy, flaky, golden vegan pie crust. Serve by itself or topped with vegan vanilla ice cream for a cozy, all-American dessert!
The reason none of them have parents is because they were killed by boat propellors in the Everglades. Seriously, that's a real menace.
Bringing comfort and style into a home, flooring is a crucial part of any interior design. A selection of high-quality and durable materials is available to suit a variety of decors and themes, including natural timber and manufactured wood that introduce an abundance of warmth and character for that organic and homely feel. There are also materials that offer a more affordable and low-maintenance alternative, and are also easy to clean thanks to the smooth, manmade properties - a great choice for busy households on a budget. Pale-coloured flooring can be used to lighten a bold scheme or channel certain styles such as the Scandinavian trend, while darker shades bring tonal contrast to a neutral theme. A vast selection of styles, colours and textures allows households to customise their look, from rich brown shades of timber planks to on-trend slate, marble and stone-effects that are carefully designed to replicate the look and feel of the real thing. There are also concrete-effect styles that provide an urban feel for those seeking an on-trend finish. Many types of flooring are compatible with underfloor heating and some come with Aquabloc for a waterproof choice designed for areas susceptible to high levels of moisture.
This vegan Indian-Spiced Tofu Casserole makes great eats any time of day, from breakfast and brunch to lunch and dinner. Onions, carrots, celery and potatoes are baked with tofu cubes in a perfectly flavored tomato sauce that turns bubbly and jammy in the oven. The dish is at once healthy and decadent and you can just serve it on its own or with a chunk of crusty bread. The dish is already nut-free and gluten-free and you can easily tweak it for low-carb and soy-free diets.
This delicious vegan apple pie has tender, jammy bits of apple cuddled within a crispy, flaky, golden vegan pie crust. Serve by itself or topped with vegan vanilla ice cream for a cozy, all-American dessert!
Happy Cow Lovey is a soft toy and security blanket all in one! It’s perfect for baby’s little hands and will surely become a friend for your baby. You can create something really special for your little one! The PDF Pattern is easy to follow. It contains detailed text instructions and 60 photos. Written in American English crochet terms. CROCHET LEVEL: Intermediate MEASUREMENTS APPROX.: Square blanket: 40 cm (15.5 inches) diagonally across, with FINE weight yarn (cotton and acrylic blend, 160m/50g (174yds/50g)), and 2.5 mm hook (US size C/2–E/4) THAT’S WHAT YOU NEED: – Yarn. I used fine weight cotton and acrylic blend, 160m/50g (174yds/50g) – 2.5–3.5 mm crochet hook (US size C/2–E/4) or according to the yarn; – 2 black safety amigurumi eyes 8 mm (0.3 inch); – Soft stuffing; – Yarn needle, sewing needle, scissors; – If you prefer to work continuously, you should use a stitch marker. NOTE: You can use this pattern to make larger or smaller lovey by using finer or bulkier yarn. Don’t forget to choose the right hook size (you can pick crochet hook a size smaller than suggested on your yarn label, so you’ll get more tightly fabric). Also, you may need to adjust size of the safety eyes. IMPORTANT: You must have Adobe Acrobat 8.0 and higher to open this PDF Pattern.
At the exact time I was ladelling my homemade marmalade into sterilized jars I heard Ready, Steady, Cook in the background. One of the guest chefs had blueberries in her mystery bag and she decided to make blueberry jam in the microwave in ten minutes. Okay then. She also made a passing comment that went something like this; "in this day and age there is no other way you would ever consider making jam other than in the microwave". Funny how she happened to say that at the very moment I had expended a lot of time and energy into making jam (okay marmalade) the old fashioned way. Is somebody trying to tell me something? Well I'm afraid Miss Bloom, I am making jam (marmalade) and I am definitely not making it in the microwave. Incidentally, her blueberry jam resembled more of a runny blueberry sauce. If you are not interested in making marmalade from scratch, I mean it, from scratch, then it's best to save your time and look no further. And I am guessing if you are that person, then perhaps microwave jam would appeal to you. If you are still with me, then let's soldier on. This jam and marmalade making is a real labour of love. Is it worth it? In my case I have beautiful oranges that I can pick straight from the tree, so that is a big motivation for me. Long after the last orange has fallen, or been eaten by hubby or been hacked into by cockies; I will have my homemade marmalade for months. I always keep some for Christmas, because I use it in my glaze for the baked ham. I know everyone in my family just looooooves that ham and using my homemade marmalade makes me feel that it's a touch more special. Marmalade is a lot fussier than jam. I must separate the segments of orange flesh without the pith, then I have to remove the pith from the rind, then I have to slice the rind as finely as possible. Then it's a two day wait before I can even cook it because it must be left overnight. Make no mistake, it is fussy stuff. No bother. Just knuckle down and do it. Knowing if the jelly set is right can be a tricky business too, but you live and learn and then you know. So I conclude that it is time consuming, it does take effort and it can be tricky. In this fast world; time, effort and risk are simply not convenient and not worth the trouble especially with lovely local or exotic imported jams in fancy jars alluring you to "pick me, pick me", on our overcrowded supermarket shelves. You may well be thinking "am I nuts". Maybe I am. For you see this nutter yearns for a simple life and an enjoyment of simple pleasures. And yet to me homemade jam or marmalade is far from simple. It is luxurious and wonderful and when I sit down to enjoy it, I take my time and savour each and every bite. And I look at it. Intently. I admire the rind cooked to perfection. A nice "al dente" texture has been achieved. I'm thrilled. The colour is amazing. I haven't overcooked it and it is a shiny, transparent glistening orange colour. The olfactory senses kick in and the tangy, rich, deep soul of the orange whack me in the nose. No bubbles, hurray, the judges will like that. As for the setting; well that is the best part; it's perfect. And my very unshowy marmalade sits displayed in a very ordinary straight sided jar. Plain and simple. Just how I like it. All things considered I feel happy and I feel clever. Funny isn't it, how some simple homemade marmalade can make me feel this excited. Next time I push my trolley past the jam isle, I shall watch shoppers deliberating over which variety to buy. And I will overtake them with a smile on my face feeling very, very clever. Sweet Orange Marmalade adapted from The Australian Women's Weekly 5 large (1kg) oranges 1 1/4 litres water 1 1/4 kg sugar 2 tablespoons lemon juice A couple of extra lemons PS: This recipe in the Weekly includes 2 teaspoons citric acid but I leave it out. Cut oranges into quarters. Using a sharp knife carefully cut the orange flesh away making sure to leave all the pith behind. Cut the orange flesh into thin slices; place into a clean bowl; reserve seeds. Take each quarter; with your sharp knife carefully and slowly cut into the pith up against the rind as closely as possible and remove all the pith. If it doesn't all come away then attempt to remove the remaining pith. A small sharp knife may come in handy for this. Reserve half the pith; discard remaining pith. The orange rind should look like the picture below; nice fine quarters with no white left on them. Cut the rind into very fine strips. Take your time. For me this step is quite critical. Aesthetically, it is very unattractive to find huge chunky pieces of rind but the most important reason is if the pieces are not even then they may not be cooked all the way through ultimately affecting the keeping time of the marmalade. Place the fine strips of rind together with the orange flesh and half the water. Cover; stand overnight. Take out all the seeds you can get from an extra couple of lemons. Place these with any seeds you may have taken out from the oranges. Add to the reserved orange pith. Tie seeds and pith in a piece of muslin; place muslin bag into a separate bowl and the remaining water. Cover; stand overnight. (The citric acid was added at this stage in the AWW's recipe). Next day combine contents of both bowls in a large saucepan. Add lemon juice. Bring to boil; simmer, covered for about 40 minutes or until rind is soft. Discard muslin bag. Pour sugar carefully into the centre of the pot. Stir over heat without boiling until sugar is dissolved. Bring to boil; boil uncovered without stirring, for about 15 minutes or until marmalade jells when tested. Allow to sit in pot for about 10 minutes before placing into sterilized jars. You will get better distribution of the fruit that way. Pour into jars carefully; seal immediately. (Unlike the recipe in the AWW, which states to seal when cold. No way. Rubbish!) Toast and marmalade for tea. And I'm happee. I served my tea in a lovely "April Rose" fine bone china cup and saucer made in England. It belonged to my father-in-law's mother so I couldn't tell you how old it is. Didn't I tell you I was into "old fashion"?
Adaptive reuse transformed this former clothing store—built in a stolid neoclassicism known in Kiev, Ukraine, as “Stalin Empire”—into a stage set for Nam Modern Vietnamese Cuisine, a 6,000-square-foot restaurant by Yod Design Lab.
I know, WTF?
