The Garden of Immortal Peaches

Ingredients

• 2 tbsp butter
• 1 small onion
• 1 carrot, small dice
• 1 tsp salt
• 1 cup brown rice
• 2.5 cups  water

Directions

1. Melt butter over low heat, then add the onion and carrot.  Cook for 4-5 minutes.
2. Add the salt and rice, and toast the rice for 2 minutes.
3. Add the water, bring to boil, then simmer for 45 minutes.
4. Fluff and eat!

First with flash, second without flash.

Base: Loreal Charmed, I'm sure
Design: Sally Hansen Celeb City
Plate: Konad m57

Ingredients:

• 1 cup water
• 1/4 cup olive brine
  
• 3 tbsp olive oil
• 3 cups flour
• 2 tbsp sugar
• 1 tsp salt
• 3/4 cup sliced olives, mixture of black and Kalamata

Combine ingredients according to your bread maker's instrusctions, and set to white bread setting.

Inspiration:























Interpretation:


















Base: Revlon Creme Brulee
Design: Konad Special Black Shimmer Polish
Plate: Konad m57

Ingredients:

• 1 cup water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 2 tablespoons white sugar
• 2 tablespoons instant powdered milk
• 1 teaspoon salt
• 3 cups bread flour
• 6 sun-dried tomatoes, chopped
• 1/2 cup cubed Asiago cheese
• 1 teaspoon dried basil
  
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon active dry yeast

Combine all ingredients in bread machine, and turn to white bread setting. A rich, dense bread.

Ingredients:

• 1 tablespoon unsalted butter or olive oil
• 1 yellow onion, chopped
• 1 cup long grain basmati rice
• 1 3/4 cups water
• 1 1/2 teaspoons kosher salt
• 1/4 cup sliced scallions

Directions:

1. Cook the butter and onions over medium heat until translucent, about 3 minutes.
   
2. Add the rice and toss until all of the grains are coated with the butter.
   
3. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes.
   
4. Add the scallions, fluff with a fork, and serve.

Ingredients:

• 4 slices of pork shoulder
• 2 tbsp. Dijon mustard
• 3 tbsp paprika
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 3 tbsp sea salt
  
• 2 medium white or yellow onions, sliced
  
• 1 cup Dr. Pepper
• 1/2 cup water
• Bottle of barbeque sauce
  

Directions:

1. Rub the pork shoulder with the Dijon mustard, and sprinkle that will the paprika, garlic powder, brown sugar, and sea salt. Let the flavors penetrate for at least 2 hours.
2. Place a layer of onions on the bottom of the slow cooker, then layer the pork shoulder slices and onion until both are used up.
3. Pour the Dr. Pepper and water over everything, and put the lid on the slow cooker.
4. Turn the slow cooker on high for the first hour, then reduce to low for 8 more hours. Optional: flip the meat halfway through, so the top piece can get as tender as the bottom piece.
5. After 8 hours, the meat should be fork tender and falling apart. Pour out half the liquid, remove all bones and fat, shred the meat, and add in a half bottle of your favorite barbeque sauce. Stir to combine.
6. Cook on low for another hour, then serve on hamburger buns.