21 year old educator to be enjoying the life God gave me to live.
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We looked inside some of the posts by mireillelp-blog-blog and here's what we found interesting.
Average Info
Notes Per Post
625K
Likes Per Post
105K
Reblog Per Post
515K
Reply Per Post
0
Time Between Posts
8 days
Number of Posts By Type
Photo
14
Video
2
Note
1
Last Seen Tumblr Blogs
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Photo
Some of my old work #art #cartoonartist #tbt #backonmygrind #ilovedrawing
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#blackandwhite #chill #Saturdays #oneofthosedays #sunshine
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youtube
Verbal Jint - You Look Good (Official) (by Brandnewmusickorea)
I did not see that coming!
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youtube
케이윌 (K.will) - 이러지마 제발 (Please don't...) Music Video HD (by starshipTV)
I Love this soooong!
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WHAT IS YOUR EARLIEST HUMAN MEMORY?
I remember playing this made up game called "surf party" with my older sister with our barbies in the kitchen sink, & I don't really remember how it happened but next thing you know I'm being slashed on the forehead with a knife, blood gushing everywhere, me bawling, and my big sis telling me that if I stop crying she'll give me candy. Lol! Good times.
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Yes please.
Instagram & Tumblr: @PrettyGirlFoodIG
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UUGH! I wish I had some of those right now...
Chocolate Macarons
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Vegetable-Polenta Lasagna
ingredients
2 1/2 cups water
1 1/2 cups yellow cornmeal
1 1/2 cups water
1 teaspoon salt
1 small onion, thinly sliced
1 tablespoon olive oil
4 cups fresh mushrooms, halved
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 12 ounce jar roasted red sweet peppers, drained and cut into thin strips
1 1/4 cups marinara pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
Snipped fresh flat-leaf parsley (optional)
directions
1. For polenta, in a medium saucepan, bring the 2 1/2 cups water to boiling. Meanwhile, in a small bowl, combine cornmeal, the 1 1/2 cups water, and the 1 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.
2. Preheat oven to 350 degrees F. In a large nonstick skillet, cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.
3. Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese.
4. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley.
Serves 8.
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