thugkitchen:

Summer is winding down but there’s still some sweet produce left out there. Go grab some goddamn nectarines and make this pasta while you still can, before all-pumpkin-everything season starts.
LATE SUMMER TOMATO NECTARINE PASTA 
Serves 4
1 pound pasta*
¼ cup pasta water**
 
1 pound cherry tomatoes, sliced in half, about 3 cups 
1 tablespoon olive oil
2 medium nectarines, chopped into bite-sized 
pieces, skin on, about 1 ½ cups
2 cloves of garlic
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
½ cup basil sliced into thin strips 
Cook the pasta according to the package directions or your instincts, whateverthefuck you normally do. Measure out your pasta water like we tell you below and set that shit aside. 
While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook those little fuckers until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Yeah, garlic and nectarines. Calm the fuck down and just trust the method. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that shit up as you add in the pasta water.
Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. You know what you want to get the flavors right by you. Serve right away with some extra basil on top so it looks legit as fuck.
If you end up with leftovers, you can also enjoy this motherfucker cold. It’s damn delicious and involves no effort.
* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.
** No, this isn’t some weird, fancy shit you buy at the store. Right before your pasta is done cooking, take a metal measuring cup and scoop up some of that water right in the pot and set it aside. All the starch in the water is great for filling out a light sauce so you don’t have to add a shitload of oil. You’re fucking welcome for that trick.

thugkitchen:

Summer is winding down but there’s still some sweet produce left out there. Go grab some goddamn nectarines and make this pasta while you still can, before all-pumpkin-everything season starts.

LATE SUMMER TOMATO NECTARINE PASTA 

Serves 4

1 pound pasta*

¼ cup pasta water**

 

1 pound cherry tomatoes, sliced in half, about 3 cups

1 tablespoon olive oil

2 medium nectarines, chopped into bite-sized

pieces, skin on, about 1 ½ cups

2 cloves of garlic

1/8 teaspoon salt

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

½ cup basil sliced into thin strips 

Cook the pasta according to the package directions or your instincts, whateverthefuck you normally do. Measure out your pasta water like we tell you below and set that shit aside. 

While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook those little fuckers until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Yeah, garlic and nectarines. Calm the fuck down and just trust the method. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that shit up as you add in the pasta water.

Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. You know what you want to get the flavors right by you. Serve right away with some extra basil on top so it looks legit as fuck.

If you end up with leftovers, you can also enjoy this motherfucker cold. It’s damn delicious and involves no effort.

* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.

** No, this isn’t some weird, fancy shit you buy at the store. Right before your pasta is done cooking, take a metal measuring cup and scoop up some of that water right in the pot and set it aside. All the starch in the water is great for filling out a light sauce so you don’t have to add a shitload of oil. You’re fucking welcome for that trick.

oh fuck need to make yum recipes

chelseaontherun:

run-freexo:

I need this.

Holy cow, I’m in love. I’ve been trying to come up with a better way to display my bibs than a pile on my dresser or taped to my wall and my god this is perfect. I believe the hanging parts and line are from Ikea, and then obviously chalkboard paint to a board. Thank you wise, inspiring runner person, this is brilliant.

chelseaontherun:

run-freexo:

I need this.

Holy cow, I’m in love. I’ve been trying to come up with a better way to display my bibs than a pile on my dresser or taped to my wall and my god this is perfect. I believe the hanging parts and line are from Ikea, and then obviously chalkboard paint to a board. Thank you wise, inspiring runner person, this is brilliant.

(via ninja-fit)

fatcatketo:

http://lowcarbdiets.about.com/od/desserts/r/lcarbcheesecake.htm

I stumbled across this recipe years ago. After reading the reviews and seeing someone say that this cheesecake is what made their fiance propose to them….I knew it had to be good.

I follow the recipe closely but prefer powdered splenda as the sweetener.

For the crust I use
1.5 c finely chopped pecans (food processor)
.5 c almond meal
2 tablespoons splenda
2 tablespoons melted kerrygold butter

Mix together, press into a spring form pan
400° for 8-10 mins

The blueberry glaze was also super simple

1 package fresh blueberries
2 tablespoons splenda or sweetener of choice and may need more or less sweetener to taste
1 tablespoon water

Heat all the ingredients over medium heat until sauce thickens and berries break down. It will thicken up more once refrigerated. 

(via paleorecipecookbook)

holy shit recipes