stop oversharing kids’ lives via social media

totally agree with this opinion piece (link below) that posting photos and information about your kids is not necessarily a good idea.

it’s one thing to give up your own privacy, but poor kids have no choice until it’s too late.

i especially hate when people who make a living off of blogging post a million photos of their kids. it’s not that far off from pimping your kids through reality tv shows…

‘Facebook parenting’ is destroying children’s privacy (CNN)

  • May 30, 2012, 9:15pm

Flowchart: Zen

z

  • May 24, 2012, 9:02am

glowing text art installations

my favorite word.

see more here at because i’m addicted blog

  • May 23, 2012, 5:10pm

something i learned by living far away

  • May 15, 2012, 8:31am

I MUST try this! leanmeanworkoutmachine: Monster veggie burger:  160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks. Ingredients:  1 15-oz. can Progresso chick peas (garbanzo beans), drained, rinsed  1 egg  1 clove garlic, finely chopped  1 tsp. smoked paprika  1/2 tsp. ground coriander  1/2 tsp. ground cumin  1/2 tsp. coarse (kosher or sea) salt  1 c. chopped fresh spinach  1/2 c. shredded carrot  2 tbsp. chopped fresh cilantro  3/4 c. Progresso panko bread crumbs  2 tbsp. canola oil  Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)  Sauces, as desired (spicy mustard, Sriracha, ketchup, citrus vinaigrette) Directions:  In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin, and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot , and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve veggie burgers stacked with toppings and drizzled with sauce. Makes 4 servings.

I MUST try this!

leanmeanworkoutmachine:

Monster veggie burger: 

160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein

Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks.

Ingredients: 

  • 1 15-oz. can Progresso chick peas (garbanzo beans), drained, rinsed 
  • 1 egg 
  • 1 clove garlic, finely chopped 
  • 1 tsp. smoked paprika 
  • 1/2 tsp. ground coriander 
  • 1/2 tsp. ground cumin 
  • 1/2 tsp. coarse (kosher or sea) salt 
  • 1 c. chopped fresh spinach 
  • 1/2 c. shredded carrot 
  • 2 tbsp. chopped fresh cilantro 
  • 3/4 c. Progresso panko bread crumbs 
  • 2 tbsp. canola oil 
  • Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves) 
  • Sauces, as desired (spicy mustard, Sriracha, ketchup, citrus vinaigrette)

Directions: 

In food processor bowl, place chick peas, egg, garlic, smoked paprika, coriander, cumin, and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot , and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve veggie burgers stacked with toppings and drizzled with sauce.

Makes 4 servings.