420bricksinawall - Im Just A Lurker

At the gate for my flight home from visiting friends and there's a woman here with a service Shiba Inu. No pics because he has a Do Not Disturb vest and taking pics of strangers is illegal but I need to stress how ON DUTY this animal is. Ears up. Eyes doing Lazer scans of everything. Examining everyone who passes within 10ft like a security guard. Ass planted on her feet. I have never seen a dog with such intense chivalric guardian energy before. He has tiny eyebrows and they are FURROWED with concentration.

Maple dijon glazed roasted butternut squash stuffed with a barley, caramelized onion, spinach, goat cheese, garlic & herb concoction. 🍴

Ingredients:

•1 medium butternut squash, halved lengthwise, seeds removed

For the glaze:

•1 Tbsp melted salted butter

•1 Tbsp maple syrup

•1 Tbsp mustard

•1/2 tsp salt

•Black pepper to taste

For the filling:

•1/2 cup pearl barley

•1 cup broth (vegetable to keep it vegetarian or chicken)

•1 tsp dried thyme

•1 Tbsp salted butter

•1 large sweet onion, finely chopped

•2 Tbsp apple cider vinegar

•1 tsp brown sugar

•2 large garlic cloves, minced

•2-3 cups fresh spinach

•3 oz goat cheese or feta

Instructions:

1. Preheat oven to 425F with a rack in the middle. Line a baking sheet with parchment paper or a silicone baking mat.

2. Use a sharp knife to score the flesh of the squash, be careful not to poke through the skin. Place them cut side up on the baking sheet.

3. In a mug or small bowl mix together butter, maple syrup, mustard, salt & pepper. Brush this over the squash halves then roast them for about 45 minutes until they are quite soft when poked with a fork. (If they seem to be browning too quickly toward the end, tent with foil.)

4. While the squash bakes, add barley, broth, and thyme to a small saucepan and bring to a boil. Reduce heat and simmer for around 40 minutes.

5. Next, the filling! In a large skillet over medium heat melt the butter, add onions and a pinch of salt and pepper. Cook until the onion starts to soften and become translucent then add the brown sugar and apple cider vinegar, reduce while stirring occasionally until the onions are nice and caramelized.

6. To the onions, add in the minced garlic and spinach. Cook another minute longer, until garlic is fragrant and spinach has wilted. Stir in the cooked barley and cheese. Season with salt and pepper to taste.

7. Remove the squash from the oven when it is soft and brown. Spoon the glaze that has pooled in the hollows over the scored portion and let it reabsorb while you heap the barley mixture into the squash bowls. Return to the oven for five minutes then serve!

Roasted Vegetable Bowls: A Family Favorite

One of our go-to meals is roasted vegetable bowls. They’re packed with color, nutrients, and flavor—plus, they’re easy to customize based on what we have on hand. We love following the “eat the rainbow” philosophy, which helps us get a variety of vitamins and minerals in every bite.

We usually serve our roasted veggies over quinoa or brown rice, and when we do, I like to add fresh spinach for extra greens. Chickpeas provide a good source of plant-based protein, and the whole meal is brought together with a homemade lemon tahini dressing that everyone loves.

This meal is naturally gluten-free, full of fiber, and loaded with flavor. It’s a staple in our house, and I hope it becomes one in yours too!

Roasted Vegetable Bowls with Lemon Tahini Dressing

Ingredients:

For the Roasted Vegetables:

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 1 cup cooked chickpeas (drained and rinsed)

• 1 medium red beet, peeled and diced

• 1 medium golden beet, peeled and diced

• 1 medium sweet potato, peeled and cubed

• 2 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

For the Bowl:

• 2 cups cooked quinoa or brown rice

• 1 cup fresh spinach (optional)

For the Lemon Tahini Dressing:

• ¼ cup tahini

• 2 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 tbsp water (or more for thinner consistency)

• ½ tsp garlic powder

• ¼ tsp salt

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the vegetables: Toss the broccoli, cauliflower, chickpeas, beets, and sweet potato with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

3. Roast the vegetables for 30-40 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

4. Cook the quinoa or rice according to package instructions if you haven’t already.

5. Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic powder, and salt. Add more water if needed for a thinner consistency.

6. Assemble the bowls: Divide quinoa or rice into bowls, add fresh spinach (if using), and top with roasted vegetables. Drizzle with the lemon tahini dressing.

7. Serve & enjoy!

This meal is colorful, nourishing, and satisfying—perfect for a wholesome lunch or dinner. Let me know if you try it!

Source: Roasted Vegetable Bowls: A Family Favorite

my boy..... he is lost

good morning

Sorry I only got shitty roblox doodles rn 😔

a single andes chocolate mint from the olive garden can fully nourish an adult human for up to 96 hours

refseek.com

www.worldcat.org/

link.springer.com

http://bioline.org.br/

repec.org

science.gov

pdfdrive.com

i totes hate this guy booo vampires totes suck boo throwing tomatoes (i want david to [redacted] i mean who said that!!)