Then one day she turned 30… (at Sarver Winery)

Then one day she turned 30… (at Sarver Winery)

And that we did! Already can’t wait for next time… #theturkeyeleven #turkeylove #istanbul #cappadoccia #bluecruise #atillasgetaway #ephesus #vezircavesuites #ekramsranch #cheershostel #docoolshit #delyeanavone (at All over Turkey)

And that we did! Already can’t wait for next time… #theturkeyeleven #turkeylove #istanbul #cappadoccia #bluecruise #atillasgetaway #ephesus #vezircavesuites #ekramsranch #cheershostel #docoolshit #delyeanavone (at All over Turkey)

Because it’s Wednesday. Because we can. Because we’re fabulous.  (at Domaine Carneros)

Because it’s Wednesday. Because we can. Because we’re fabulous. (at Domaine Carneros)

Bitter sweet to see this in print. Missing you mom. Wear sunscreen and see you all Saturday!

Bitter sweet to see this in print. Missing you mom. Wear sunscreen and see you all Saturday!

The comfort of an old friend.

The comfort of an old friend.

thugkitchen:

THROWBACK THURSDAY UP IN THIS BITCH. I was saving this recipe for my upcoming cookbook but you guys said FUCK THAT. So here is the most requested recipe, The Thug Kitchen RCB Burrito.

ROASTED CHICKPEA & BROCCOLI BURRITO
3 cups of cooked chickpeas  (2-15 ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic
1 lime
Spice Blend:
3 tablespoons olive oil
1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie shit near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on the internet)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
black pepper or cayenne pepper to taste
 
Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save that shit until later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered. 
 
Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a fucking burrito. I like mine with spinach, avocado, cilantro, and some fire roasted salsa but you do your thing.
makes 6-8 burritos

thugkitchen:

THROWBACK THURSDAY UP IN THIS BITCH. I was saving this recipe for my upcoming cookbook but you guys said FUCK THAT. So here is the most requested recipe, The Thug Kitchen RCB Burrito.

ROASTED CHICKPEA & BROCCOLI BURRITO

3 cups of cooked chickpeas  (2-15 ounce cans, drained)

1 large yellow onion

1 red bell pepper

1 large crown of broccoli

4 cloves of garlic

1 lime

Spice Blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie shit near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on the internet)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store

black pepper or cayenne pepper to taste

 

Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save that shit until later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered.

 

Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a fucking burrito. I like mine with spinach, avocado, cilantro, and some fire roasted salsa but you do your thing.

makes 6-8 burritos

delyeanavone:

We’re packing up the pop-up shop in Bend, Ore and hitting the road for our Trunk Show Series this summer! If you’ve had your eyes on one of our fabulous Moroccan carpets, now is a great time to snag one up! If you aren’t in the area, we can arrange for a delivery or shipment (shipping extra), so just holler. We’ll be in the shop Thursday, Friday and Monday from 11am-6pm but then will be on our way. Make sure to “like” us on Facebook for updates on our whereabouts. 
Need inspiration to add a little Morocco to your life? This should help. 

delyeanavone:

We’re packing up the pop-up shop in Bend, Ore and hitting the road for our Trunk Show Series this summer! If you’ve had your eyes on one of our fabulous Moroccan carpets, now is a great time to snag one up! If you aren’t in the area, we can arrange for a delivery or shipment (shipping extra), so just holler. We’ll be in the shop Thursday, Friday and Monday from 11am-6pm but then will be on our way. Make sure to “like” us on Facebook for updates on our whereabouts. 

Need inspiration to add a little Morocco to your life? This should help

@Delyeanavone is all set up in front of the Red Bird downtown #missoula! Moving inside at 4pm - stop by if you’re around! (at Red Bird)

@Delyeanavone is all set up in front of the Red Bird downtown #missoula! Moving inside at 4pm - stop by if you’re around! (at Red Bird)

This beast is loaded and on the road! Sun Valley, Missoula and Bozeman…we’re comin’ for ya! Kicking of @delyeanavone trunk show season 😍 (at Truly the Middle of Nowhere)

This beast is loaded and on the road! Sun Valley, Missoula and Bozeman…we’re comin’ for ya! Kicking of @delyeanavone trunk show season 😍 (at Truly the Middle of Nowhere)

#delyeanavone store hours this week: Wednesday through Saturday 11-6! Come see us if you’re in Bend!! Gasoline Alley just north of US Bank 👍(photo courtesy of @delyeanavone)

#delyeanavone store hours this week: Wednesday through Saturday 11-6! Come see us if you’re in Bend!! Gasoline Alley just north of US Bank 👍(photo courtesy of @delyeanavone)

The next #delyeanavone installment! Check out www.facebook.com/delyeanavone for Turkey, Sept 2013 info. Do cool shit!

The next #delyeanavone installment! Check out www.facebook.com/delyeanavone for Turkey, Sept 2013 info. Do cool shit!

Seems like a good mix…welcome to central oregon.  (at Crescent Oregon)

Seems like a good mix…welcome to central oregon. (at Crescent Oregon)

'Can't stop loving you.' →

Can’t stop. Won’t stop. Aerosmith meets Carrie Underwood in the ultimate of ultimates.

The inspiration. We don’t come close, but we’ll spend our entire lives trying!

The inspiration. We don’t come close, but we’ll spend our entire lives trying!

Ethnotek bags...AMAZEBALLS! →

Came across this in the form of an accident. But oh so glad I interrupted a conversation to learn about this and the great story behind it. Can’t wait to get my paws on one of these bags and then start looking for other people out there with THREADS so we can trade! It’s a story worth telling and one worth sharing. I’m gonna turn this into a global scavenger hunt…