12th Jun 2013✧19:054,872 notes
mochacafe: via 19-ninefeethigh
12th Jun 2013✧19:05517 notes
hjstory: I can’t stop… falling in love with you! Check our the BOY version at: http://tapastic.com/episode/5695
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prettygirlfood: Baked Potato with Ricotta and Tomatoes INGREDIENTS 2 russet potatoes 1 pint cherry tomatoes 1 teaspoon and one tablespoon of olive oil plus extra for drizzling Salt and pepper Fresh thyme 1 cup fresh ricotta DIRECTIONS 1. Preheat oven to 400 degrees. Rub the potatoes with a teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour or so. 2. Line a baking sheet with foil and toss the tomatoes with a tablespoon of olive oil, a teaspoon of coarse salt and a grinding of black pepper. 15 minutes before the potatoes are done, pop the sheet of tomatoes in there with them and roast them until they start to split. 3.  Split the potatoes (you can either cut them in half for four people or just make an X down the middle and push them open for two especially hungry people). Top with ricotta cheese, roasted tomatoes and fresh thyme.
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Love Is Awkward (사랑이 어색해)

by  As One (애즈원)

553 plays
12th Jun 2013✧19:0349 notes

(via when-forever-ends)

12th Jun 2013✧19:02102,433 notes

(via ilovedessert)

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prettygirlfood: Pomegranate Glazed Salmon serves 8 For the Salmon 1/4 cup low-sodium soy sauce 2 Tablespoons extra-virgin olive oil 2 Tablespoons freshly squeezed lemon juice 2 Tablespoons freshly squeezed lime juice 2 Tablespoons brown rice syrup (agave nectar or honey can be substituted) 4 cloves garlic, smashed 1 Tablespoon finely grated fresh ginger 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 (6-ounce) skinless salmon fillets For the Glaze 1/4 cup pomegranate molasses 2 Tablespoons brown rice syrup (agave nectar or honey can be substituted) 2 Tablespoons low-sodium soy sauce 2 cloves garlic, finely minced 1 Tablespoon finely grated fresh ginger 1 Tablespoon finely grated lime zest Kosher salt Garnish 1/2 cup pomegranate seeds In a shallow dish combine the soy sauce, olive oil, lemon and lime juices, brown rice syrup, garlic, ginger, salt and pepper.  Add the salmon and fillets and turn to coat all sides with the marinade.  Cover and refrigerate for 1 hour, turning the fillets a few times in the marinade. Meanwhile, in a medium bowl whisk together the pomegranate molasses with the brown rice syrup, soy sauce, garlic, fresh ginger, and lime zest; set aside. Preheat the broiler.  Transfer the salmon to a large rimmed baking sheet.  Season each fillet with salt and brush with half of the glaze mixture.  Broil 4 inches from the heat for about 3 minutes, or until the fillets begin to brown.  Brush the fillets with the remaining glaze and broil for about 3 minutes longer, or until richly glazed and the fish is just cooked through.  Transfer the fillets to plates and garnish with pomegranate seeds.  Serve immediately.  Enjoy!
12th Jun 2013✧18:58319 notes
mochacafe: via 19-ninefeethigh
12th Jun 2013✧18:58292 notes
Opaque  by  andbamnan