CatchingFire

I'm Chingo. I love Jesus. I'm Nigerian and Proud. I love music. I sing and play the piano. This blog is Random... But it will make you smile!
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youcaneatthis:

nybg:

Entirely edible, pickle-able, and marmalade-able, the finger lime has seen some culinary success down under in the last decade. Each globe of the finger lime’s “caviar” is actually a vesicle filled with juice. And that sounds kind of strange up until you realize how well this would work as a topping for fruit salad, frozen yogurt, certain cocktails… Australia, how do you feel about exporting samples to a certain set of citrus-starved New Yorkers? —MN

plant-a-day:

Photos courtesy of Green Life Studios, idtools, and garden at heart.

Citrus australasica aka Australian Finger Lime and Caviar Lime.

I managed to get a couple of these last year at a Dean & DeLuca store, probably the one in SoHo. They’re expensive, but do make a great topping for just about anything. Unfortunately I don’t remember when they’re in season.

coolerthanbefore:

Lamborghini Miura

coolerthanbefore:

Buick Riviera hidden headlamps. 

remash:

vivienda con estudio | dining ~ soldevila soldevila soldevila arquitectes

(via allcats)

onmykneesatthecross:

Salmon patties with creamy lemon sauce, mixed vegetables, and sweet potato fries with honey mustard. =]