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Today I woke up in a good mood and I have a really good day at work. After work relaxed at home for couple hours before I had to get ready for today evening event I was meeting my family at the Goodman Theater to see the Christmas Carol We do this every years it’s my grandmother’s Christmas family tradition. It was a very good show and I had a wonderful evening with my family. After I got home from the Goodman i was hungry so I ordered something small form Sarpino’s Pizzeria

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Our Family Got So Big, So Fast ❤️😍

1 Momma Feeder Rat: Mellow

7 Feeder Rat Babies: God and Goddess Names

1 Schnauzer Chihuahua Pup

1 Black Mouth Curr Blue Heeler and Staffordshire Mix

And 2 Loving Parents!


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I hate it when I’m talking about my family and I mention my dad and my biological father in the same conversation and the person responds with “oh I didn’t know your dad wasn’t your real dad!” ( ̄Д ̄)

He’s not just my real dad. He is literally my only dad. (I legit never knew my biological father) An adoptive parent is a valid parent you weirdos.

Also? Stop saying these kinds of things to children. I grew up super confused about what I should call my dad and how I should feel about him thanks to weird statements like the above.

Adoptive parents are real parents!

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#Repost @soproud2beblack #theellises @the.ellises #throwbackthursday #family
#blackfathers #fathersday #blackdads #myfolks #melanindads #blackfolks ・・・
Tag a mother and tell her thank you!! @reflectionsofmebook 👉🏾iSpecial AD PROMO OFFER for the next 24 hours! Click the link in our bio!!



#blackhistorymonth #blackhistory365 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#blackhistoryfacts #blackpanther #love #blackcouples ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#blackandproud #blackjoy #blackempowerment

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Vegetarian for the family

amNew York – May 28, 2013

At a young age, Mary McCartney was introduced to the world of vegetarianism by her mother, Linda McCartney. Her father is Paul McCartney (yes, that one) and according to her recently published cookbook, “Food: Vegetarian Home Cooking,” he played a role in spurring her love of vegetarian food in particular. McCartney says she is a photographer, not a professional cook, and her book is filled with her beautiful photographs of the dishes she lovingly creates. She spoke with us about vegetarian cooking.

When did you first fall in love with food?

Growing up watching my mother cooking was a magical process. The smells that would drift in from the kitchen were tantalizing. I always loved it when my mum would bake banana bread. Yum.

Why is healthy, vegetarian food important to you?

I love food that tastes satisfying but also has a sense of indulgence. I love creating meals that have great health values and are really tasty.

What do you hope to achieve with the cookbook?

A lot of people I know are looking to reduce their meat consumption, but find it a bit daunting thinking of meat-free meals. I wanted to take that stress away. These recipes have been created to be tasty and easy to prepare, so that cooking can be an enjoyable experience.

Is it ever a struggle to convince your kids to eat vegetarian? How can parents teach their kids to eat better food?

It is not a struggle … as I think ahead to cook recipes that I am content will deliver the health element I want them to have, but that they will enjoy eating. I make them soups that I blend, so they don’t consider the amount of vegetables or white beans they are consuming. I don’t like to debate over how much they need to eat. I just want them to eat it and enjoy it.

Are there any foods you don’t cook with?

I do not cook much with Brussels sprouts! They are my least favorite vegetable. Although I did try a grated Brussels sprouts coleslaw with a tangy lemon dressing, which was fantastic, so I may start making that.

What’s your advice for the beginner cook who wants to cook simply and vegetarian, as you do?

Start out following recipes that are easy to follow. Soups are a great way to start cooking.

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I’m here in my office. I’m bored because I finished all of my work. My sister got home from the hospital and we’ll celebrate with a pizza with mum and dad. Our dad doesn’t live with us so it’s nice that he’ll join us tonight.

My dog cannot go near my sister and both my dog and my sister are sad about it but she just broke her ankle so it’s better this way. I think I would let him come near me anyway but I can’t imagine how painful a broken ankle is so maybe I wouldn’t do that either.

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Q & A with Mary McCartney

Vegetarian Times – May 8, 2013

While many vegetarians have to eschew family food traditions in pursuit of a plant-based diet, there is an ever-growing number of us lucky enough to be raised in a vegetarian household and to learn, from childhood, how to cook and eat healthfully in a vegetarian kitchen. So it was for Mary McCartney—daughter of Paul McCartney of the Beatles and the late Linda McCartney, a rock photographer, musician, and animal rights activist who penned several vegetarian cookbooks and created the vegetarian product line Linda McCartney Foods. For Mary, the apple doesn’t fall far from the tree. Like her mother, she’s an internationally acclaimed photographer and a passionate food lover turned cookbook author. She’s also the mother of four vegetarian sons. In 2009, she launched the wildly popular Meat Free Monday movement in London alongside her father and sister Stella McCartney, a fellow vegetarian and catwalk-caliber compassionate fashion designer. On becoming a cookbook author, Mary notes, “I was doing an interview with The Times in London to promote the campaign, which has really taken off. When I did the interview, I cooked lunch with the journalist, and she enjoyed it so much that a publisher approached me about a cookbook [which became The Meat Free Monday Cookbook].” Her latest release, FOOD: Vegetarian Home Cooking, is a collection of gorgeous photos and fresh, family-friendly recipes inspired by the flavors of her childhood. Just in time for Mother’s Day, Mary dishes on how the family recipes in the book have evolved over the years and how to get children interested in cooking, and shares her Hearty Quinoa and White Bean Soup recipe.

The soup, and the book, would both make lovely gifts for a mother in your life. Have some of the family recipes in this book changed more than others over the years?

The Cheesy Quiche is something that my mum used to make. I wanted very much to keep the cheese and onion flavors that I remember growing up with. Over the years, I began making up recipes a bit more to keep me interested and experimenting with food. The Auberine (Eggplant) Wraps, I didn’t grow up with, but I cook now, especially for friends. And there are new foods like quinoa. I didn’t grow up eating quinoa. I only started using it in the last three or four years. I like it for adding texture, and it’s a great source of protein. I use it in the Hearty Quinoa and White Bean Soup (recipe below), which is similar to minestrone. I use it a lot instead of rice now as well. I think it’s really versatile. There’s a salad recipe that uses quinoa in the book, Super Quinoa Salad. The quinoa makes it filling. It makes it a dish.

What’s your best advice for parents on how to get their children engaged with cooking and with food?

I love cooking soups, so I get kids involved by making a soup. I blend it up because if they like the texture, they’re more likely to eat it. When they get a bit older, they like to chop the vegetables, because kids can be more finicky about the size of the vegetables. When they get more of the power, then they’re more interested. I like to discuss what ingredients to add, asking, ”Do you like cheddar or veggie Parmesian cheese?” I like talking about it, and getting them to help make sandwiches. They start thinking about food and being a part of the process. It can be messy, but fun. I also take them through the farmers’ market so they can see carrots with the tops on still, so that everything isn’t pre-packaged. I have memories of digging up potatoes and being so surprised that the potatoes are in the ground, and pulling a carrot out out of the ground.

How would you describe your cooking style?

For the main meal I like to start with a couple of key ingredients. I like eating a variety of different dishes so I’m not just eating the same food groups all the time. And I like a lot of color in my cooking. My challenge is to make food as tasty and indulgent as possible but actually healthy.

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Do you believe you have multiple soul mates?

I do, my husband, my son, my family and my best friends. Life has taught me you may love & connect with so many different types of souls. In the process of searching for connections you realize you have already made them. Your souls have linked, a part of them is now with you. You needed them before they even knew you. You felt it, like a peice was missing. Then you meet them and everything seems to make sense. You have found that missing part, we are not made as a whole. We are made a peices, we are peices in a giant puzzle, clicking and locking into others all around us until we are one. Become one takes time, it takes pain, with out the pain we wouldn’t find the love we needed. It will take laughter. It will take crying, paitents, hope, determination. It will take finding your self, exceptance, finding the people in this world that are made for you. Growing and expanding every where we go day by day, connections are formed, memories are made; and our souls are formed.

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