Untitled
sesamestreet:

Happiness, Cookie Monster style.

sesamestreet:

Happiness, Cookie Monster style.

hitrecordjoe:

hitrecord:

“Gardening”
Illustration by aamanddacc
==
wirrow (Global Curator) writes:
this illustration really hits me somewhere in the heart. to me it’s kind of like how we hold on to some things and it’s hard to let go but when we eventually cut them loose.. new things grow. i wish i could put that into a tiny story, i tried but nothing good came out. such a cool drawing.
==
Contribute your Tiny Story HERE!

This illustration is definitely in need of a story.  Any ideas?
Contribute your stories HERE!
<3
J

hitrecordjoe:

hitrecord:

“Gardening”

Illustration by aamanddacc

==

wirrow (Global Curator) writes:

this illustration really hits me somewhere in the heart. to me it’s kind of like how we hold on to some things and it’s hard to let go but when we eventually cut them loose.. new things grow. i wish i could put that into a tiny story, i tried but nothing good came out. such a cool drawing.

==

Contribute your Tiny Story HERE!

This illustration is definitely in need of a story.  Any ideas?

Contribute your stories HERE!

<3

J

1796foods:

696. Skordalia
Skordalia is a Greek version of mashed potatoes. They are made extra soft and creamy and are flavoured with a whole bunch of delicious garlic. I used John Torode’s recipe which basically involves boiling the potatoes and some garlic cloves in milk and olive oil rather than water until they are soft. When you drain them you keep the liquid, mash the potatoes up and add as much liquid as you need back in. They were really great and made a great alternative to regular mash.
696 down, 1100 to go

1796foods:

696. Skordalia

Skordalia is a Greek version of mashed potatoes. They are made extra soft and creamy and are flavoured with a whole bunch of delicious garlic. I used John Torode’s recipe which basically involves boiling the potatoes and some garlic cloves in milk and olive oil rather than water until they are soft. When you drain them you keep the liquid, mash the potatoes up and add as much liquid as you need back in. They were really great and made a great alternative to regular mash.

696 down, 1100 to go