act up
As far as I'm concerned, this is a pretty awesome updo. If you've got an old lamp in need of a facelift, this tutorial is for you.
From Craftzine.com
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eat up
I'm in love with grilled pineapple. No, it's not local or in season, but now is a great time to grill and there's nothing easier than throwing a wedge or two of pineapple on the grill next to a chicken breast. Simple & delish. If you're looking for something a tad more complex:
Grilled Zucchini & Pineapple Ingredients 2 med. zucchini
1 med. pineapple, peeled, cored & chopped
2 Tbs olive oil
3 sprigs of fresh thyme
zest of 1 orange
salt and pepper to taste
Directions: In a large bowl, combine zucchini, pineapple, olive oil and 2 sprigs of thyme. Gently coat and place mixture into a grill-safe basket. Place over medium heat on grill for about 5-7 minutes or until it starts to soften and get slightly golden. Gently stir mixture to ensure all sides are cooked and turn golden about another 5-7 minutes. Remove from heat and place back into your large bowl. Add orange zest, remaining thyme sprig, salt and pepper and toss together. Serve warm as a side dish, salad or top with a grilled meat of your choice, wrap in a tortilla with a dollop of sour cream.
From Local Savor -- a fab ATX foodie blog.
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