That distinctive butt-wiggle is getting a lot of attention lately, but before you start yelling "get off my lawn," think back to the days when you used to dance. Hell, think about the dances you do right now. Aren't we all a little bit of twerk?
It is said that the shaking of the tree is to keep its firmness without shaking. Because of this flexibility, trees can grow while staying firmly for a long time.
Merry Christmas!One day, my colleague got this cute reindeer hat and keep shaking his head... So decided to make it into a gif. :D
Type:Lip Brush. After shaking slightly, gently rub the hair with the brush to remove the residual cream, then rinse it with running water. Material:Artificial Fibre. Use a brush holder will be great helpful for keep the bristles shape.
Check out the new cocktail delivery service from NYC's Via Carota! Enjoy their craft cocktails from anywhere and bring the warmth of the west village to you.
If you’re looking for a new set of barware, check out our Bare Barrel Bartending sets with a great finish and a stand organizer to keep your tools in place! It also includes a bunch of recipe cards to get you shaking. Video credits to @homebarjournal.
We’re gonna do a little reposting and shoutout a badass lady. An ode to women shaking things up 💥 As a female-operated brand, we get what it means to be a woman in business—the hustle, the challenges, and the wins. Let’s go, Alex Cooper—we’re here for all of it. Ladies, let’s keep making wavessss.
Hello and welcome to my very first hop with the Fancy Friday Design Team! I'm excited to be part of this talented group of stamper...
Remember how higher oil prices were bad for U.S. stocks? It hasn't been that way for a while now, as Charles Schwab points out.
Hello Crafty Peeps, The kiddoes are back to school now, so I have a bit more time to myself for crafting! Sweet November Stamps are having a challenge in their Facebook group with a theme of shakers, so I thought I would make a shaker tag as I usually only make cards. 'Candy Cane Fairy' is the perfect size for a tag. I coloured her all in traditional candy cane colours and encased the tag in cellophane for the shaker elements. I also added loose glitter, so naturally that went all over me too!! Thanks for stopping by today. Be sure to come back soon! {Crafty Hugs} Products used: Cardstock Tag die Eyelet Twine Sequins Glitter Wink of Stella - Clear Posca Paint Pen - White ProMarkers - Grass, Apple, Meadow green, Cinnamon, Tan, Dusky Pink, Almond, Chocolate, Cocoa, Saddle Brown, Forest Green, Cool Grey 1-3, Cardinal Red, Poppy, Red + Powder Blue Prismacolor Pencils - Black, Dark Brown, Tuscan Red & Poppy Red I am entering my tag into the following challenges: Penny's Paper-Crafty Challenge - #554 ATG The Corrosive Challenge - #9 ATG Crafts Galore Encore - #115 ATG Crafty Catz - #649 ATG I♥Promarkers - #542 ATG
After finding out why Shrek was initially seen as a punishment for the animators at Dreamworks one has to shake their head and keep shaking it since it's pretty obvious why big studios don't like sticking their necks out and taking risks. But the reason for that is so asinine that trying to figure out
Keep it secret. Keep it safe. designed by Chris Reed. Connect with them on Dribbble; the global community for designers and creative professionals.
#Glimpse Innovative Bath Fittings #CompleteBathroomSolutions #GlimpseBathfittings #Faucet
The Real Mother Goose Illustrated by Blanche Fisher Wright
No me da risa, no quiero saber.
Pin0 Vietnamese shaking beef, known as Bo Luc Lac is a beef salad that you must make. I say this because it is loaded with awesome flavor, texture, and is just a great dish to share with your friends and family. Typically this beef salad uses beef tenderloin, however many Vietnamese folks might not have access to that cut of beef, and hence why I tend to use a cut such as sirloin, marinated for hours to help tenderize it, and then quickly cooked in a very hot skillet or wok. The beef is marinated in some of my favorite Asian sauces including oyster sauce, soy sauce, and fish sauce, along with garlic and lots of cracked black pepper. Trust me on this one, it is really, really good, and I haven’t even mentioned the dressing that goes along with it! Let’s get started: Ingredients for the dressing: 4 tbsp Mirin or sweet rice wine vinegar 1 shallot, thinly sliced 1/4 tsp cracked black pepper 1 pinch of salt 1 tsp sugar Ingredients for the beef and salad: 3 tbsp canola oil 2 lbs top sirloin steak, fat trimmed, cut into 1 1/2 inch cubes 4 cloves of garlic, minced 3 tbsp oyster sauce 2 tbsp fish sauce 2 tbsp soy sauce 1 tsp sugar 1 tsp cracked black pepper 4 cups watercress 3 cherry tomatoes, sliced in half 1 tbsp roasted peanuts Start by marinating your meat. You can do this for four hours, or overnight, which I prefer to do. Add the cubed beef to a large ziplock bag. In a small mixing bowl, add the garlic, oyster sauce, soy sauce, fish sauce, sugar, and cracked black pepper and mix until everything is incorporated. Add this to the ziplock bag, seal, and toss the beef in the marinade, gently massaging along the way. Place in the refrigerator overnight. Next, make the dressing. To a small mixing bowl, add the dressing ingredients, and mix to dissolve the sugar. Seal and place in the refrigerator until you are ready to make the salad. When the beef is done marinating, remove and let it come up to room temperature, or long enough to take the chill off of it. Heat a large wok or skillet on medium-high heat. Let this heat up for a few minutes, then add in the canola oil. Let the oil heat up for about a minute, then add the beef. I should say add the beef, enough to not over crowd the skillet. You can do this in batches if you prefer. Keep shaking the skillet, back and forth, moving the beef. Let it get a nice sear on the outside, and cook to your desired doneness. I tend to go medium on my beef. Once cooked, remove the beef onto a plate. Repeat if necessary. To another bowl, add the watercress. Add about 5 tablespoons of the dressing onto the watercress, and give a gentle toss. To your serving dish, add the watercress. Place the beef on top of the watercress, and add the tomatoes, peanuts, and I like to add some of the remaining shallots from the dressing on top of the beef. The result is truly a great salad. The presentation is so inviting, and the flavors are perfectly balanced. Sweet, a bit bitter from the watercress, and then the awesome Asian flavors from the beef marinade. My wife and I devoured this salad and both agreed that it would be a hit at any dinner table. Hope you enjoy! Pin0
On a recent visit to the studio of jewelry artist Nancy Worden, she was gracious enough to educate me on some of her valuable tips for elect...
Sometimes it pays to keep things simple. I keep a sketchbook around and will draw specific ideas, and sometimes just doodles of shapes. Ea...
An emerging trend? I discovered both of these within days of each other. This sculpture is by modern artist Mark Hall and available through the Modern Artist Gallery and this interesting pond….found via genpink and originally posted on curiousphotos Almost a year ago I read an article by Jess Cartner-Morley of the Guardian in London […]
