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weeheartfood:

• 3 lb stew beef, cut into 1 inch cubes
• 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
• salt and freshly ground black pepper
• 3 sprigs fresh thyme
• 2 bay leaves
• 3 carrots, peeled and cut into 1/2 inch slices
• 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
• 1 large onion, peeled and cut into rings
• 2 cloves garlic, peeled and sliced
• olive oil
• 1 6-oz can tomato paste
• 3 1/2 oz. pitted black olives

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clubzebra:

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timbllr:

puraplaya:

dietcokeandasmoke:

mojito

Mojitos for me

omg the big version of the picture yay

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confession-of-a-foodholic:

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thecakebar:

Chocolate Chip Cookies Mousse Bombs Tutorial

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