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LB flea

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Miami Beach, Leo Caillard

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The Same But Different: Jan Avendano

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Cardea Type Family by David Cabianca

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Python Cords, A Simple Solution to Prevent the Constant Breaking of Laptop and Tablet Charger Cords

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d3lt4 - Minimal Print 21

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I've liked 5,000 posts on Tumblr!

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Fabulous Infographic Documenting Every Dress Worn By ‘Best Actress’ Oscar Winners 1929-2013

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gardem s/s 2014

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Calling Cards

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A weird Valentine to give, a weird Valentine to receive.

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Wearable Planter | Jewelry for green thumbs

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Michael Cina

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Free Vintage Patent Designs Make For Great Wall Art « Airows

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Homemade Granola

After reviewing a lot of online recipes, I decided to base my first attempt at homemade granola off of this recipe from FoodNetwork.com. I would suggest customizing the recipe by using your favorite nuts & dried fruits or maybe adding a bit of vanilla extract. I just used things I had around the kitchen. The outcome is a lot like a toasted muesli, so it is lighter on sugar and a bit healthier. Ingredients 3 cups toasted old-fashioned oats 2 cups coconut chips ½ cup toasted flax seeds ½ cup chopped dried apricots ½ cup chopped dried dates ½ cup coarsely chopped raw pecans ½ cup coarsely chopped raw almonds ¼ cup brown sugar 3 tablespoons canola oil 2 tablespoons real maple syrup Kosher salt Directions Arrange the racks in the center of the oven and preheat to 325 degrees F. Toss the dry ingredients (oats, nuts, seeds, fruit) together in a large bowl. Whisk the brown sugar, canola oil, maple syrup, and 1/4 teaspoon salt in a second bowl and drizzle over the oat mixture. Stir well so everything is evenly coated. Toss together with your hands to make sure every piece is covered. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving. Serve over chopped fresh fruit & plain yogurt.

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Leigh M. McCloskey | Summer Solstice vs Winter Solstice