Photo reblogged from [ " . . . . . " ] with 11,279 notes
I’m just reblogging a bunch of old posts that I like. And this photo is awesome.
Source: Flickr / glennoi
Quote reblogged from [ " . . . . . " ] with 1 note
The radiance of God is the light of awareness that reveals the divinity of all that exists. In the stillness of the Infinite Presence, the mind is silent as there is nothing that can be said; all speaks of itself with completeness and exactitude. With this realization one transcends the final duality of existence versus nonexistence because only existence is possible. The opposite of Truth does not exist because Reality excludes nonreality. In this realization resides the peace of God.
Source: ashleysanfino
Quote reblogged from [ " . . . . . " ] with 1 note
So the thoughts are like little magnets…. this thought says ‘look at me I’m so cute’…..
don’t get suckered in by ‘em. These thoughts, their job is to sucker you in because
if you stop looking there you’ll become Enlightened and their days are over.
An unemployed ego.
Source: ashleysanfino
Quote reblogged from [ " . . . . . " ] with 2 notes
God, take a hammer to my pride, crack open the hard and ugly to reveal your gentle beauty within me.
Source: ashleysanfino
Ed Hardy Sangria with some frozen strawberries, blueberries, and pineapple. Yuuuuuummy.
Breakfast Cupcakes
Very easy to make gourmet breakfast, using ingredients that most people have in their fridge.
We got this recipe from here.
Ingredients Preheat the oven to 375 degrees. Butter your muffin tin. Cut edges off each piece of bread to form a square about four inches by four inches. Butter the bread slices. Press each slice gently into the bottom of the muffin cup so that the four edges are pointing up like in the picture. Bake for 3 to 6 minutes, depending on the thickness of the bread, until it is starting to crisp. Remove tin from the oven, place the bacon, prosciutto or ham on the bottom of each cup. Crack an egg into each cup. Season with salt and pepper, pour a bit of cream on top and cover with cheese to your liking. Place the muffin tin back into the oven and bake for 10 to 14 minutes until the whites are just set, or to the desired consistency. With a fork or an offset spatula, remove the bread cups, garnish with chives and devour!
Hollandaise Sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Eggs Benedict
- 8 slices Canadian Bacon or thick sliced ham
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper, to taste
- Hollandaise sauce, recipe above
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer, Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.
We also added cheese to the concoction, which is not traditional eggs benedict, but all the more delicious.
