I highly doubt all the people that liked/ reblogged this are vegan.
I don’t need to be a vegan or vegetarian to be against animal cruelty. I don’t beat my meat before I eat it.
Actually, you do need to be vegan to be against animal cruelty. You don’t love animals if you’re not vegan.
Wow, says who? You?
“You don’t love animals if you’re not vegan.” oh really?
Is this a joke?
Just fuck off.
excuse me .(before i say this i dont care what your lifestyle choise is just that you stop being an arse about it) just because you are a vegan does NOT mean you are better than anyone else! if (the unfertilised therefore containing no living animal) eggs are not taken away from the chickens they will rot and cause the chickens to get ill and will attract insects, if cows are not milked enough then their udders start to ache and they get ill. almost all slaughterhouses kill their animals as painlessly as they can and i realise not all do so and that is cruelty . but don’t go around thinking that people who eat meat or eat dairy products are going around kicking every animal they see. just because you eat meat doesn’t make you a cruel person and just because you are a vegan doesn’t make you some wonderful superhuman so shut the fuck up about how wonderful you all are because you don’t eat animal byproducts
also, as a surprising little note, some people just don’t have the financial resources to go vegan. and others literally cannot do so because their digestive system just can’t handle it.
So before you go and tell people they’re horrible for not being vegan, think about this for a second, then just don’t say anything, cause you don’t know their situation.
this is lovely.
All I can think is those first few comments must be the kind of shit that pisses other vegans off.
FOR USE OF
ADVICE & ASSISTANCE OBTAINABLE IMMEDIATELY
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flamingos really piss me off like what the hell are they doing??????
they’re coming to steal your girl
So my mom and I have been working the same waitress job for 5-6 years now. She had been waitressing years before, but this is recently. Anyway, about… 15 minutes ago this guy she waited on left and told her to take care. Just that. Prior to this she had talked to him about Italy. Her people are from Florence, this and that, and she said she’s never been. She’s got 8 years of art education and she’s working a waitress job. It’s pretty… Sad and disappointing, I guess. Her and my father divorced 6 years ago and she hasn’t had a real job ever. Just been stuck in a small town she’s not from.
This man who we have never seen before tipped her 1000 dollars for a trip to Italy. Walked out, not another word.
Why does’t this have more notes
Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
Jesus christ people tag your porn
food porn is on my dash again…
the kids are watching
what if yahoo gets confused and blocks everything tagged food porn too
- Nintendo releases the Wii U with hardly any first party games
- They take their time to develop them
- Microsoft and Playstation showing off consoles with no games
- Nintendo waiting for both companies to flop at E3
- Nintendo suddenly drops a megaton amount of first party games for the Wii U
- Everybody flocks to it because the other consoles have a higher price point and less games to offer
- Iwata’s face when everything worked out according to plan
this will never stop being relevant