About That...

I have been wanting to get a new tattoo ever since I got my last one in October. Ok, it wasn't that long ago, but hello??? Ever heard that they were addicting? Well maybe someone should tell your face!

So of course, been checking the www for allied citizens with art to share for inspiration and here is what I discovered. Be prepared to have your mind blown. Just kidding. Quadruple the passion of a pug to a dog bone and follow your dream. Whether its big or small.

via The Tattoo Page (Facebook)

via Inked and Sexy

Erin Wasson Interview From Gloss

Always interested in anything Erin, and she is acting too! Beside the fact that her numerous tattoos are influencing, her style is hippie chic and I emulate her in any way I can. 

See her interview from Into The Gloss here.

Vegan Eggs Benedict = Favorite Breakfast of All Time!

I'm not going to transcribe all of her post, but I will the ingredients for my own grocery list! So excited to make this! And there will be blood competition with moms next holidays season for breakfast! ;) 

Vegan Hollandaise Sauce:

3 Tablespoons Earth Balance margarine

2 Tablespoons all purpose flour

pinch of turmeric

1 cup unsweetened soy milk

big pinch of cayenne pepper

2 Tablespoons nutritional yeast

juice of 1/2 a lemon

1 Tablespoon vegenaise

Salt and pepper to taste

The Tofu Portion:

 1/4 pound of tofu (approximately), sliced horizontally off the block

 3-4 Tablespoons tamari (or soy sauce)

1-2 Tablespoons rice vinegar

pepper

olive oil

Everything Else:

 One whole wheat English muffin (do make sure it’s vegan), split, toasted, and slathered with some Earth Balance

A big handful of spinach

2 Slices smokey vegan meaty substitute (I used smoked tofurky. Feel free to use fake bacon or veggie ham if you prefer)

olive oil

salt and pepper

parsley and fruit for garnish (optional, but pretty)

via Getting Away With Veganism

Vegan Cream of Broccoli Soup!

Ingredients

2 bunches broccoli

1 tablespoon olive oil

1 onion, chopped

4 cups vegetable stock

1 russet potato, peeled, cut into 1” pieces

Kosher salt and freshly ground black pepper

Preparation

Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.

Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread. 

via Bon Appetit

Caroline's Stripes

more leather from the Fashion Squad

Feathers & Leather

more from the Fashion Squad