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(via nyxen)
Posted on May 18, 2013 via with 12,502 notes
Source: alxbngala
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(via nyxen)
Posted on May 15, 2013 via For More I May Not Vouch with 6,812 notes
Source: fewthistle
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The End of Molly Malone
(Short story inspired by the traditional Irish song, Cockles and Mussels, or Molly Malone, by James Yorkston)
[A/N: I have NO idea where this came from…]
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No one had bought anything for a long time.
The creaking of the barrow’s wheel, the shifting of one shell against another, came back hollow from the walls of the high buildings on either side, as did her voice. Faintly, the clanging of an unseen bell out in the harbor told her the sea was not far off. At a corner, the young woman paused. One never knew when a coach might be driven in haste down this road, but there was no one. The young woman picked up the handles of her wheelbarrow once more, and walked on.
She passed a gentleman in a tall black hat, but he had no word for the likes of her. Perhaps he has a servant though, she thought shrewdly, who will. The young woman turned up the next side-street, towards the market-lane.
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Meat is wonderful. It’s also expensive. Some people don’t eat meat for ethical reasons. Some need to avoid it to cut down on their cholesterol.
But people do still have to eat, and if for whatever reason you’re now bringing home less ground chuck, here’s a nutritional hack for putting protein back on the menu.
The stuff is called TVP (textured vegetable protein) which is the most boring 1950’s-era name imaginable for ‘little soy-flour crunchies’. It has a bland flavor on it’s own, but it will take on the flavor of whatever liquid you soak it in, chicken broth for chicken flavor, etc.
TVP is a trade secret of many industrial kitchens, and if you’ve ever eaten school lunches or served in the military, chances are you’ve already had it. It can be mixed into ground meats to make the meat go further, used in exclusively vegetarian dishes, or added to casseroles, but TVP’s finest hour seems to be when it’s used for chili (pictured above), Sloppy Joes, or taco meat.
Is TVP the equal of top sirloin steak? No. What it is, is lower in fat than almost any other source of protein on the market, and less than a dollar a pound when rehydrated.

…Seriously, I just got a 10 oz package like this at the grocery store for $3. College students and the underpaid take note.
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Posted on May 7, 2013 via Eater of Souls with 34,242 notes
Source: kasmir-the-soulless-ginger
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(via manchannel)
Posted on May 7, 2013 via Distinguished Company with 150 notes
Source: distinguishedcompany
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Posted on May 4, 2013 via >>>--CROW'N---> with 9 notes
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(via badassmotherfuckergt)
Posted on May 4, 2013 via By Blood with 282 notes
Source: by-blood




