WonderLust

Link Lovin’

WonderLust — Sun, 19 May 2013 21:57:45 +0000

Fo shizzle! Gizoogle

How freaking cute are these pie boxes?

Holly Golightly‘s apartment teaches us 9 important lessons.

What’s better than awkward interactions? Painfully awkward interactions happening to someone else of course.

David Beckham’s emotional goodbye, sigh.

Google and Nasa buy Quantum Computer……

Space pictures this week.

At page 1,201 and hip-deep in Baader-Meinhof – reading 1Q84

Price vs. Value

WonderLust — Sun, 19 May 2013 21:25:33 +0000

From How to Worry Less about Money by John Armstrong

18 Delicious Breakfasts From Around The World

WonderLust — Sun, 19 May 2013 21:07:34 +0000

1. Turkey

This popular Turkish breakfast consists of lots of little bites of food: cheeses, butter, tomatoes, spiced meats, cucumbers, olives, and eggs.

2. Poland

Scrambled eggs, sausage, and potato pancakes. Not too shabby.

3. Mexico

Lots of spicy things going on in this one. This breakfast from Manzanillo consists of beef tips, beans, chilaquiles, and cheese.

4. Australia

Basically anything with Vegemite is fair game.

5. Italy

A cappuccino and a croissant for breakfast? Hard life.

6. Brazil

Lots of meats, cheeses, and bread.

7. Thailand

This pork porridge breakfast from Thailand consists of sliced pork heart, stomach silvers, blood pudding, beansprouts, Chinese doughnuts, and pork intestine stuffed with peppery pork mince. GOOD MORNING.

8. Ghana

Waakye is a popular breakfast in Ghana which is basically rice cooked with beans and spices.

9. Morocco

A popular Moroccan breakfast usually consists of a variety of breads and spreads like butter, chutney, and cheese.

10. Portugal

Lots of stuffed croissants and strong coffee. What a way to wake up in the morning!

11. Bolivia

Saltenas, similar to empanadas, are a popular breakfast item in Bolivia. They are usually filled with vegetables or meat and are sweetened with a little sugar.

12. Argentina

“Facturas” are a popular breakfast pastry in Argentina. They are similar to Danish pastries, or croissants, and are often filled with dulce de leche, quince paste, or custard.

13. Mongolia

A breakfast in Mongolia may consist of some fatty, boiled mutton with rice or some kind of milk product.

14. Pakistan

Aloo Paratha is a popular breakfast you would eat in Pakistan. Basically it’s unleavened bread that is filled with lots of vegetables. It’s usually served with chutney, butter, or something spicy.

15. Egypt

The Foul Madamas is something you might eat for breakfast in Egypt. It usually consists of lemon, garlic, fava beans, and chickpeas and is often topped with tahini sauce, hard boiled egg, some veggies, and little olive oil and cayenne pepper.

16. England

A breakfast full of bacon, eggs, sausage, grilled tomato, bread, mushrooms, and black pudding. I feel full just looking at it.

17. Cuba

Thick, buttery Cuban bread dunked in sweetened coffee (with a little salt) sounds pretty damn good for breakfast.

18. The United States Of America

This or cereal.

Men Experience Labor Contractions

WonderLust — Sun, 19 May 2013 20:59:03 +0000

A Dutch TV program had a brilliant idea: have two men put on devices that simulate childbirth contractions and film the results. ”This is the best day of my life.” This is why women have the babies.

Food Serving Sizes Vs. Reality

WonderLust — Sun, 19 May 2013 20:48:18 +0000

Margarita Popsicles

WonderLust — Sun, 19 May 2013 20:41:05 +0000

via Confections of a Foodie Bride

Yields: 12 popsicles

Estimated time: 5 hours 30 minutes

Ingredients

1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice (8-12 small limes, usually)
1/4 cup silver tequila
1/4 cup orange liqueur
12 3 oz disposable paper cups
12 wooden popsicle sticks or spoons

Instructions

Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.
Pour into a pitcher with lime juice, tequila, and orange liqueur.
Pour 2 1/2 ounces (5 Tbsp) of margarita into each cup.
Place cups into a baking dish and put the dish in the freezer.
After about 2 hours, start checking the popsicles. Once they’re frozen enough to support the wooden stick, insert a stick into each popsicle, pushing 3/4 of the way into the popsicle.
Let freeze several more hours or until completely frozen (I let them freeze overnight)
To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom.
Consume immediately.

Fried Nutella Banana Pies

WonderLust — Sun, 19 May 2013 20:33:12 +0000

via Heather Christo Cooks

Uhm hot and gooey Nutella? Yes please!

Ingredients

1 chilled pie crust
8 tablespoons Nutella
2 Sliced Banana’s
1 egg, beaten
1 quart vegetable oil
Powdered sugar

Directions

Roll out the (store bought or get your Martha Stewart on and make it from scratch) pie crust to 1/8th inch thick.
Use a 4” round cookie cutter to make circles of pie dough.
Top with 1 tablespoon of nutella and a few pieces of sliced banana.
Brush the beaten egg around the edge of the pie crust and then fold it over and very gently use a fork to pinch the edges together without breaking through the pie crust. Chill in the refrigerator until ready to fry.
Bring the vegetable oil up to 375 degrees in a large heavy pot. Gently add the pies, a few at a time, to the hot oil and gently fry until golden brown, about 2-3 minutes on each side.
Gently remove from the oil with a slotted spoon or strainer. Quickly drain on a paper towel.
Generously sprinkle with powdered sugar and serve hot (these stay hot for a long time!).

Cola-Marinated Flank Steak with Frito Chilaquiles

WonderLust — Sun, 19 May 2013 20:22:23 +0000

via Food and Wine

Total Time: 45 Min

Servings: 4 to 6

Steak

4 cups cola, preferably made with cane sugar
2 teaspoons jarred Thai green curry paste
2 Fresno chiles or jalapeños, thinly sliced crosswise
One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
1 tablespoon canola oil, plus more for brushing
Kosher salt
Freshly ground black pepper
One 16-ounce jar salsa verde
8 ounces Fritos
1/2 cup chopped cilantro
2 Hass avocados, diced
3 tablespoons freshly grated Cotija cheese
Lime wedges, for serving

In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 minutes, turning occasionally.
Light a grill or preheat a grill pan and oil the grate. Remove the flank steaks from the marinade and pat them dry. Brush the steaks with canola oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.
Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. Add the salsa verde and bring to a simmer. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes. Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
Thinly slice the steaks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.

The Scientific 7-Minute Workout

WonderLust — Wed, 15 May 2013 00:30:56 +0000

Scientific? I’m sold. The seven minutes doesn’t hurt either (but it will).

Psychotic

WonderLust — Wed, 15 May 2013 00:17:06 +0000

You’d think someone would have done this a whole lot sooner… The Mandate Press now offers your very own Psycho business cards. The wait is over.