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I'm Eve. I'm 29 years old, 5''10 and living somewhere in Europe. These are just the shit I enjoy. Stop asking for selfies.

foodrepublic:

Here’s how barbecue has become New York City’s most addictive smoking habit:
 » http://bit.ly/1sGr1Z9

foodrepublic:

Here’s how barbecue has become New York City’s most addictive smoking habit:


» http://bit.ly/1sGr1Z9

— 16 hours ago with 51 notes

concernedresidentofbakerstreet:

i think we found the opposite of nash grier

(Source: the90sk-i-d-s, via 1morespoon)

— 16 hours ago with 596481 notes
blatinobruthas:

What do you want for #breakfast #blatinobruthasmag

blatinobruthas:

What do you want for #breakfast #blatinobruthasmag

— 16 hours ago with 16 notes

micdotcom:

23 women show us their favorite positions

When reality television star and fashion blogger Lauren Conrad was asked what her “favorite position” was on a live radio program a while back, the women listening held their breath. Although we take great pride in the work that we do, most of us could relate to being undermined and belittled publicly at work. When Conrad cleverly retorted “CEO,” it was hard not to aggressively high-five our laptop and mobile devices. The words “hell” and “yeah” could be heard all across the nation.

1 in 3 women has experienced some form of sex discrimination at work | Follow micdotcom 

(via augustic)

— 16 hours ago with 7034 notes
howtolovetocook:

Sofrito is an essential part of Latin Caribbean cuisine, and this aromatic tomato-based sauce with a blend of peppers, garlic, onion and cilantro is any easy way to  add flavor to seafood, chicken, bean, or rice dishes.  The dish pictured above is a simple Chicken & Peppers sautéed with sofrito and served over rice with a little goat cheese (not authentic, but delicious!)    That recipe is below.  But to start, you just need to mix up your sofrito.  
To make Sofrito:
3-4 large tomatoes (make sure you choose ripe, flavorful tomatoes)
2 sweet red bell peppers
2 green bell peppers
2 sweet onions
6-8 cloves garlic
1 cup fresh cilantro leaves
2 T olive oil
Remove seeds from peppers.  Chop tomatoes, peppers, onions and garlic. Add all ingredients to a food processor and blend until pureed.  
To make Chicken & Peppers with Sofrito:
3-4 boneless, skinless chicken breasts, cut into strips
1 sweet red bell pepper, seeded & cut in strips
1 green bell pepper, seeded & cut in strips
1 sweet onion, peeled & cut into strips
1 recipe sofrito
2 T olive oil
1/2 cup soft goat cheese, crumbled
Rice, for serving
Heat a saute pan on the stove top for 3-5 minutes, so your pan gets nice and hot.  Add olive oil and chicken, cooking for about 3-4 minutes, or so chicken is no longer pink. Turn down the heat to medium and add peppers and onions.  Cook until the peppers are soft and onions are translucent, about 5 minutes.  Add sofrito to the pan and simmer about 5 minutes.  Add salt & black pepper to taste. Serve over cooked white rice and sprinkle goat cheese over the top.  (If you have a little extra cilantro from your sofrito, throw it on top for a little extra color!)  

howtolovetocook:

Sofrito is an essential part of Latin Caribbean cuisine, and this aromatic tomato-based sauce with a blend of peppers, garlic, onion and cilantro is any easy way to  add flavor to seafood, chicken, bean, or rice dishes.  The dish pictured above is a simple Chicken & Peppers sautéed with sofrito and served over rice with a little goat cheese (not authentic, but delicious!)    That recipe is below.  But to start, you just need to mix up your sofrito.  

To make Sofrito:

  • 3-4 large tomatoes (make sure you choose ripe, flavorful tomatoes)
  • 2 sweet red bell peppers
  • 2 green bell peppers
  • 2 sweet onions
  • 6-8 cloves garlic
  • 1 cup fresh cilantro leaves
  • 2 T olive oil

Remove seeds from peppers.  Chop tomatoes, peppers, onions and garlic. Add all ingredients to a food processor and blend until pureed.  

To make Chicken & Peppers with Sofrito:

  • 3-4 boneless, skinless chicken breasts, cut into strips
  • 1 sweet red bell pepper, seeded & cut in strips
  • 1 green bell pepper, seeded & cut in strips
  • 1 sweet onion, peeled & cut into strips
  • 1 recipe sofrito
  • 2 T olive oil
  • 1/2 cup soft goat cheese, crumbled
  • Rice, for serving

Heat a saute pan on the stove top for 3-5 minutes, so your pan gets nice and hot.  Add olive oil and chicken, cooking for about 3-4 minutes, or so chicken is no longer pink. Turn down the heat to medium and add peppers and onions.  Cook until the peppers are soft and onions are translucent, about 5 minutes.  Add sofrito to the pan and simmer about 5 minutes.  Add salt & black pepper to taste. Serve over cooked white rice and sprinkle goat cheese over the top.  (If you have a little extra cilantro from your sofrito, throw it on top for a little extra color!)  

(via eatcleaneatclean)

— 16 hours ago with 31 notes