quarrterquels:

I’M CRYING

quarrterquels:

I’M CRYING

mysoulhasgrowndeep-liketherivers:

the-goddamazon:

chloe7yay:

are

Best.

this is the best one

brainstatic:

nudityandnerdery:

Remember that time Gandalf convinced the whole party to flee so that he could take out the Balrog and not have to share any of the XP? Shows up the next session with fancy new robes and everything. What a jerk.

Best literary analysis ever.

brainstatic:

nudityandnerdery:

Remember that time Gandalf convinced the whole party to flee so that he could take out the Balrog and not have to share any of the XP? Shows up the next session with fancy new robes and everything. What a jerk.

Best literary analysis ever.

thehealthywarrior:

Spinach and Salmon Baked Eggs Recipe
I’m trying to get back into posting recipes and baking/cooking and I thought maybe you guys would like this. There are like a million recipes going around on how to make these, but I just thought I’d share the one I made this morning and alternatives you can use as variety. These are great if you need a morning/breakfast meal for your schedule and they are easy to make ahead, making them great for meal prep.
Makes 6 Servings
Ingredients:
6 eggs
2 four oz salmon fillets
1/4 cup of spinach
1 tsp salt
1 tsp pepper
1/2 tsp seasoning salt
1/2 tsp italian seasoning
1/2 tsp greek seasoning
cooking spray
*You will need a muffin tin.
Directions:
Preheat your oven to 350 degrees F/176 degrees celsius.
First you will need to prepare your salmon. Heat a small pan until you can feel the heat when you place your hand closely over the pan (dude, don’t touch the pan though). Spray a bit of cooking spray and immediately add your two salmon fillets. Give both sides a quick sear, about 30-45 seconds, and then remove from heat.
In a small bowl, combine the salt, pepper, seasoning salt, italian seasoning, and greek seasoning. Mix to combine. 
Prepare your muffin tin by spraying each muffin space with cooking spray. (Pro tip: spray every space even if you aren’t planning on using them so your pan will stay non stick. Place an egg in each muffin space and then add a bit of the seasoning. Grab a fork and break the yolk and mix the egg and seasoning together slightly. Use your fingers to break up the salmon fillets and the spinach. Equally add the salmon and spinach to the eggs and mix just to get every piece wet. 
Place the muffins in a 350 degree F/ 176 degrees celsius and cook for 15-19 minutes, until eggs are fully cooked through and nothing giggles when you shake the pan. (Mine took 17 minutes)
Storage:
If you’re taking them for lunch, wrap in a paper towel, to discourage any water from leaking, and place in a plastic baggie.
If you’re refrigerating them, place in an air tight container and store for up to 5 days. To reheat, pop in the microwave for about 30 seconds.
If you’re doing a large meal prep and planning to freeze them, which I have never done, place in a plastic baggy, get as much of that air out of there as you can, and place the baggy in an airtight container. 
Nutritional Information:
Calories: 126.4
Total Fat: 7.2g
Protein: 13.9g
Carbs: 0.5g

thehealthywarrior:

Spinach and Salmon Baked Eggs Recipe

I’m trying to get back into posting recipes and baking/cooking and I thought maybe you guys would like this. There are like a million recipes going around on how to make these, but I just thought I’d share the one I made this morning and alternatives you can use as variety. These are great if you need a morning/breakfast meal for your schedule and they are easy to make ahead, making them great for meal prep.

Makes 6 Servings

Ingredients:

  • 6 eggs
  • 2 four oz salmon fillets
  • 1/4 cup of spinach
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp seasoning salt
  • 1/2 tsp italian seasoning
  • 1/2 tsp greek seasoning
  • cooking spray

*You will need a muffin tin.

Directions:

Preheat your oven to 350 degrees F/176 degrees celsius.

First you will need to prepare your salmon. Heat a small pan until you can feel the heat when you place your hand closely over the pan (dude, don’t touch the pan though). Spray a bit of cooking spray and immediately add your two salmon fillets. Give both sides a quick sear, about 30-45 seconds, and then remove from heat.

In a small bowl, combine the salt, pepper, seasoning salt, italian seasoning, and greek seasoning. Mix to combine. 

Prepare your muffin tin by spraying each muffin space with cooking spray. (Pro tip: spray every space even if you aren’t planning on using them so your pan will stay non stick. Place an egg in each muffin space and then add a bit of the seasoning. Grab a fork and break the yolk and mix the egg and seasoning together slightly. Use your fingers to break up the salmon fillets and the spinach. Equally add the salmon and spinach to the eggs and mix just to get every piece wet. 

Place the muffins in a 350 degree F/ 176 degrees celsius and cook for 15-19 minutes, until eggs are fully cooked through and nothing giggles when you shake the pan. (Mine took 17 minutes)

Storage:

If you’re taking them for lunch, wrap in a paper towel, to discourage any water from leaking, and place in a plastic baggie.

If you’re refrigerating them, place in an air tight container and store for up to 5 days. To reheat, pop in the microwave for about 30 seconds.

If you’re doing a large meal prep and planning to freeze them, which I have never done, place in a plastic baggy, get as much of that air out of there as you can, and place the baggy in an airtight container. 

Nutritional Information:

  • Calories: 126.4
  • Total Fat: 7.2g
  • Protein: 13.9g
  • Carbs: 0.5g
Bud Life!

Bud Life!

Twas a pretty cool treat for a party. Shit ton of Vodka too!

Twas a pretty cool treat for a party. Shit ton of Vodka too!