“We are all a little weird and life’s a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.”
– Dr. Seuss
“We’re all a little weird. And life is weird. And when we find someone
whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness—and call it love—true love.”
– Robert Fulghum
Because perfection, Darling, is not only unattainable, it is overrated.
If you always do what interests you, then at least one person is pleased.
What if the hokey-pokey is really what it’s all about?
Every now and then, bite off more than you can chew.
Live life one day at a time.
Dream what you want to dream, go where you want to go, be what you want to be. Because you have only one life and one chance to do all the things you want to do.
Be who you are and say what you feel because those who mind don’t matter and those who matter don’t mind.
Work like you don’t need the money, love like you’ve never been hurt and dance like no one is watching.
Inspirational quotes that were on sticky notes cluttering up my computer desktop 🙂
one of my goals is to start recycling more if not always … can thins be done in the land of fake Dubai?? will have to find more reuse outlet
Photo’s below are from Design*Sponge
Cabana offers the perfect choice for a ladies night out, every Tuesday. The new resident DJ Richie D will play soulful grooves, classic R&B and house music, as ladies relish the special Cabana beverages all night, free between 10pm to 12pm.
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Ingredients for about 25 balls
- 2 1/2 cups dried chickpeas
- 1 small Spanish onion, quartered
- 2 garlic cloves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/2 teaspoon ground cumin
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/3 cup water
- oil for deep frying
1. Soak chickpeas overnight in a large bowl filled with water.
2. Drain chickpeas and place them in a food processor fitted with a metal blade. Add the onion, garlic, cilantro and parsley and pulse until ingredients are combined and the texture is grainy.
3. In a separate bowl, mix together the cumin, flour, baking powder, baking soda and salt. Add the dry ingredients to the chickpea mixture and mix until well combined. Gradually add the water and mix until reaching a thick, paste-like texture.
4. Heat the oil in a large saucepan. Meanwhile, using your hands, form the chickpea mixture into balls, about the size of a Ping-Pong ball. Once the oil is hot (375º), place the balls in the oil, a few at a time, and cook for about 3–5 minutes, or until golden brown. Remove with a spotted spoon and drain on paper towels.
5. Serve hot with tahini, pita and salad. Or eat those little guys on their own. Your call.
in the kitchen with: matkonation’s falafel | Design*Sponge