View allAll Photos Tagged Tumeric
from a little natural dye experimentation.
left to right: tumeric, vidalia onion skins, same using leftover dye, undyed.
3.25 mile Happy Hour with the 3 Consistent Mediocres and Tumeric Advil Girl...HAHAHAH!! Once again, they proved me wrong and showed how Consistent Mediocre they are indeed hahaahahahah!! I got proof once again....Mall Walking Arms down by their sides and head pointed sideways Mall Yacking hahahaha hahahha hahaahahahahah!! Mom joined class too and did her swimming legs and arms for most the class!! Well, she said she was but she may have been playing the 3CM's trick!! HAHA!! Great job Windy Mindy, Leisure L, Mochi M and Peck D!! HAHAHAAH!!
Smells just like a holiday cookie but please don't eat! Makes a rich lather & fills your shower with holiday cheer.
Ingredients: Spring water, olive oil, palm kernal oil, coconut oil, castor oil, cocoa butter, avocado oil, sweet almond oil, certified organic hemp oil, jojoba oil, sodium hydroxide, orange valencia essential oil, clove leaf essential oil, allspice, organic tumeric, Hungarian paprika, orange peel, organic sugar cane.
the woman was carying offerings to the rice paddy on Kuningan day
Kuningan takes its name from the fact that special offerings of yellow rice (nasi kuning) are made by colouring ordinary white rice with tumeric (kunyit). It is a time for family groups, prayers, and offerings, as their ancestors return to heaven.
"sealed with fresh garlic, sundried Kazmere chilli, Curry Patta, tumeric and finished with reduced jhol curry broth."
Image taken with the iPhone.
Put the rest of the roast chicken in the pot with celery and carrots and potatoes and scallions. With ground pepper, ground pink peppercons, paprika, tumeric, and celery seed.
First Yes, I know the middle one is cracked, will be eating it today for lunch.......the shells can still go in the compost since this is all natural egg dye
the yellow was made with
1 T tumeric
3 T prepared mustard (it just tasted weird to me and rather than toss it I used it to dye eggs)
2 quarts cold water
4 t white vinegar
middle pink
1 pint mashed strawberries
2 cups water
1 T white vinegar
Darker Purple
juice of above pink strained to remove strawberries and
liquid of 1 can of shoestring beets
Green
3 cups frozen spinach
frozen odd herbs in the same bag
2 bunches carrot tops for texture too
2 cups water
1 T white vinegar
The beet juice I let the eggs soak overnight in the fridge, cold, the rest I boiled on the stove with already boiled eggs for over an hour.....I saved the green and yellow strained liquid and am now making cold dyed eggs with leftover liquid
I like the mottled effect
I tried using stickers and rubber bands to no avail, then I tried to put stickers on the eggs, looks goofy, so they are just going to look mottled....and I am happy with that!
Lentil Dal with Tomatoes & Kale
from the Autumn 2010 issue of An Honest Kitchen.
Only modification to this excellent recipe: kale instead of silverbeet.
1343-1 Kise,Nago
Okinawa, 905-0026 Japan
Phone: +81980435555
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© 2016 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
This one was a lot of fun to make. I wrapped the egg with a handful of rice, bound tightly with a cheesecloth and dyed in a cold bath of water, tumeric and vinegar!
My sis, nephew Andy and I went to a little class on dying eggs naturally. It was awesome.
Yellow- Tumeric
Orange - Yellow Onion
Magenta - Beets
Natural-off white - Spinach
Brown - Red Onion
Purple - grape juice
I don't like the grape juice because it dries sticky and isn't as "natural" since it comes from concentrate.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Use it to spice up almost any meat. Add it to soups and vegetables for a nice exotic kick. It's spicy and sweet all at the same time.
This is enough to fill about 1/2 a regular sized spice/herb container.
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon tumeric
1 tablespoon paprika
1 1/2 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
Anatole France 100
Polanco, Polanco III Secc, 11560 Ciudad de México, CDMX, Mexico
Phone: +52 55 3300 3999
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© 2018 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Today I used these keys for the last time. I will go into the school on Tuesday and return them for the next temporary principal at this school. It has been a very enjoyable four months, but my body is telling it is time for someone else to fulfill the mission.
I'll miss the place, but the staff wants me back as a volunteer and in a while I will do so.
Oh yes… the yellow on my thumb - a bit of the tumeric that didn't make it into the soup pot I made for lunch ;)
Anatole France 100
Polanco, Polanco III Secc, 11560 Ciudad de México, CDMX, Mexico
Phone: +52 55 3300 3999
The Wandering Eater | Instagram | Twitter
© 2018 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.