20250916_i13 Tasty smoothie in Kioni, Ithaca, Greece. It only put me off Fanta Exotic, & the following month I bought a blender after talking about it for 15 years, just sayin

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ratexla (protected by Pixsy) has added a photo to the pool:

It's true. The next time I had a Fanta Exotic (that evening, IIRC), it suddenly tasted both bitter and watery. D:

*is still into raspberry fanta*

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Vegan FAQ! :)

The Web Site the Meat Industry Doesn't Want You to See.

Please watch Earthlings.

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You can reach me at yoze83 [AT] yahoo.com

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Brussels sprouts

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El Dorado Kitchen, Sonoma, California

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New video by Tasty on YouTube

Stove-Top Pizza Cutdown
Make this 20 minute stove-top pizza for when you need a quick bite! Find the recipe on Tasty.co or in here: https://ift.tt/Y2WSKob


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New video by Tasty on YouTube

Glitter Ice Hack
Glittery ice is the perfect way to brighten up your Mimosas! Ring in the New Year with a sip and sparkle. ✨🥂


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New video by Tasty on YouTube

Matchatini
Let's make a cream peppermint matchatini with @groovyfoodiess 🌲 This is the perfect drink if you need a pick me up! We love making it a double. Find the full recipe on Tasty.co or here: 🍬 https://ift.tt/UmSDNT7


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New video by Tasty on YouTube

Seafood Linguini
Follow @thecookingmawma for more easy, delicious and family-friendly recipes like my family’s Linguini ai Frutti di Mare or Seafood Linguini! Growing up Italian meant one thing on Christmas Eve: the Feast of the Seven Fishes. Here is my family’s seafood linguini, the Feast of the Seven Fishes way 🍝🐟 Mussels, shrimp, calamari, garlic, and white wine: It’s simple, classic, and never average. If you’re making Christmas Eve seafood pasta, this is the one. Ingredients: 1 tbsp salt, plus 1 tsp, plus more to taste ¾ lb of linguini 4 cup reserved pasta water 4 tbsp extra virgin olive oil 1 tbsp unsalted butter 4 large garlic cloves, crushed 1/2 cup fresh parsley + 1 tbsp for garnish 1/4 of the rind of a lemon 1/2 fresh arbol chili pepper 3 cups of fresh cherry or Campari tomatoes, halved 1 tsp pepper 1 lb raw mussels 1 cup dry white wine (like Sauvignon Blanc) ½ lb raw shrimp, peeled and deveined ½ lb raw calamari, sliced into rings Prep: 1. Fill a 6½-quart saucepan two-thirds full with cold water. Bring it to a boil over high heat. Once it’s boiling, add 1 tbsp salt, then add linguini. Cook until al-dente (about 10-12 minutes). Drain the cooked linguini, and reserve at least 4 cups of the cooking water. 2. In the meantime, in a large 12-inch skillet with high sides (deep enough to hold the sauce and pasta), add olive oil, butter, garlic, parsley, lemon rind, chili pepper, tomatoes and 1 tsp each of salt and pepper. Cook on medium heat until tomatoes soften and burst (about 10 minutes). Add in raw mussels and wine, cover with a lid, and cook for 2 minutes. 3. After 2 minutes, remove the lid. Remove garlic, parsley and mussels from the pan and set aside. Add in cooked linguini and the 4 cups pasta water. Add in raw shrimp and calamari, cover with a lid and cook for another 2-3 minutes. 4. Add mussels back in and parsley for garnish. Taste for salt, and add more if needed. #FeastOfTheSevenFishes #ItalianChristmas #SeafoodLinguini #FruttiDiMare #TheCookingMawma


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Spaghetti All’Assasina

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Spaghetti all'assassina

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