(Source: theaznecho, via mistermermaid)

our-food-diaries:

Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe

Prep time: 10 minutes
Cook time: 15 minutes


INGREDIENTS
1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
Salt
1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
1 cup chopped toasted almonds
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
2 tablespoons olive oil


METHOD
1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.
2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.
At this point you can make ahead and reheat to serve.
Serve warm.
Yield: Serves 6 to 8.

our-food-diaries:

Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes

INGREDIENTS

  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • Salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tablespoons olive oil

METHOD

1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.

2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.

3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.

At this point you can make ahead and reheat to serve.

Serve warm.

Yield: Serves 6 to 8.

(via tofuboots)

"

immigrants, poor people, queer people of color, disabled folks, women (esp trans women of color) and gender-nonconforming folks if you are in academia and you don’t feel smart enough, remember that you are in the playground and training grounds of the elite. academia was not designed to include you. you are surviving something that has been systemically designed to exclude you in order to keep power in the hands of white, middle class, able bodied cis-men.


knowing this, don’t let academia train you to believe that elitism is the right way to make it through school. you can learn shit, hold the knowledge of your people in your heart, discard shame for your humble beginnings and/or marginalized identities. move through this experience knowing that the changes it offers you don’t have to include accepting academic elitism, inaccessible language or superiority. you can can simultaneously own the privilege that comes with being college educated and connections to your roots. academia does not have to kill your spirit.

"

fabian romero- indigenous immigrant queer boi writer, facilitator and community organizer  (via jatigi)

If anybody ever asks me why I didn’t go to grad school even though I had some elite shit recruiting me, this is why. Too much tokenism and personal guilt involved. Like, if you’re a trans POC going to school they should automatically assign you a fucking counselor to see 1-2x a week so you can try and remain sane.

(via tofuboots)

(via tofuboots)

milklake:

Beehive in the morning by arthurvankruining on Flickr.

milklake:

Beehive in the morning by arthurvankruining on Flickr.

milklake:

I took this quiltygram for Kate.

milklake:

I took this quiltygram for Kate.

(via phoebe-bird)

(via phoebe-bird)

"Essentially, if our secrets are secrets because we are told to be ashamed, then we must share them. There is no shame in being sad or struggling or trying to heal. We are all desperate, depraved and sacred. We are all terrible and brillIant. I can list all the things that can make a girl want to escape her own body (re: patriarchy). But I’d rather list all the things that make me want to stay in my body, and adorn it like a home, rub oils into my skin, tell it how sorry I am for trying to leave, for trying to hurt it into submission."

Warsan Shire (via cannibalesqueappetite)

(Source: 61887, via woc-resist)

(Source: mi-vida-nueva)

milklake:

Suzanne Byalkovskaya “If in the woods to sit quietly” Author and illustrator Suzanne Byalkovskaya Country Russia Publishing year 1989 Publisher Little

milklake:

Suzanne Byalkovskaya “If in the woods to sit quietly” Author and illustrator Suzanne Byalkovskaya Country Russia Publishing year 1989 Publisher Little

(Source: ohmisterfinch, via ginandbird)