Julia Mary Walters (Molly Weasley) Narozena - 22. února 1950, Ryby, 64 let Smethwick, West Midlands, Anglie, Velká Británie Profese - herečka Výška - 1.73 m

Julia Mary Walters (Molly Weasley) Narozena - 22. února 1950, Ryby, 64 let Smethwick, West Midlands, Anglie, Velká Británie Profese - herečka Výška - 1.73 m

This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!

This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!

Kindergarten and Mooneyisms: 5 Minute Science Lesson - Sea Anemome

Kindergarten and Mooneyisms: 5 Minute Science Lesson - Sea Anemome

Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto

Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Asparagus Pesto

Reclaimed Wood Fish Decor Painted Olive Green Original Folk Art Handmade in Mississippi

Reclaimed Wood Fish Decor Painted Olive Green Original Folk Art Handmade in Mississippi

Need paper crafting inspiration, stamping & card ideas? Here are some of my favorites created by others. See 1000+ card ideas on stampinpretty.com

Need paper crafting inspiration, stamping & card ideas? Here are some of my favorites created by others. See 1000+ card ideas on stampinpretty.com

Crispy Coconut Lime Shrimp with Tequila Lime Dipping Sauce -- Lime juice and…

Crispy Coconut Lime Shrimp with Tequila Lime Dipping Sauce -- Lime juice and…

bass stained glass                                                                                                                                                                                 More

bass stained glass More

polpo grigliato

polpo grigliato

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.

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