#soundsgoodtho

[mqnique]

group plans be like.... er'body going- til its time to pay!!!!! #MOEism #stopLYING #knowYOUcantGO #soundsGOODtho #itsCOOLweSTILLgoing #FOH (at Bay Ridge, Brooklyn)

[courtesyofthebrew]

Another motive. My next instrumental project will be 💲. Listen to that mod. #AmateurPianist #SoundsGoodTho #MotivesForDays

[trazer]

December 19th, 2012 4:09pm

Balsamic-Roasted Carrots and Parsnips Yield: Makes 8 to 10 servings 1 (4-oz.) package feta cheese, crumbled 1/2 cup chopped dried sweet cherries 1/4 cup chopped fresh flat-leaf parsley 1 teaspoon lemon zest $ 1/2 teaspoon dried crushed red pepper 4 tablespoons olive oil, divided 1 1/2 pounds carrots $ 1 1/2 pounds parsnips 2 tablespoons light brown sugar 3 tablespoons balsamic vinegar Preparation Hands On: 20 Minutes Total: 1 Hour 1. Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl. 2. Cut carrots and parsnips lengthwise into long, thin strips. 3. Whisk together brown sugar, balsamic vinegar, and remaining 3 Tbsp. olive oil in a large bowl. Toss with carrots and parsnips, and place on a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with desired amount of salt and freshly ground pepper. 4. Bake at 400° for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes. Transfer to a serving platter, and gently toss with feta cheese mixture. Southern Living November 2011 More From Southern Living