TOMS has collaborated with The Haiti Artist Collective to create limited edition, hand painted shoes that benefit the cause of creating sustainable jobs there. Such a great concept. I love the tropical green ones in the middle!
ABOUT THE INITIATIVE
In a country with one of the highest unemployment rates in the world*, we’re creating sustainable jobs with creative solutions.
TOMS has committed to create jobs through shoe production in Haiti and to help establish and support a responsible shoe industry in the country. As a locally staffed and operated facility, we can economically empower individuals while giving big businesses a footprint to work in Haiti in the future.
https://www.youtube.com/watch?v=GrZgb0kVl6M
Haiti Artist Collective Shoes | TOMS.com
The Haiti Artist Collective commissions local artists to create limited edition, hand-painted TOMS Shoes, providing sustainable jobs in a country with one of the highest unemployment rates in the world.
WWW.TOMS.COM
Credit: Afrobella via TOMS
Pineapple, banana and mango transform your usual brownie into a tropical dessert! Grilled fruit and caramel topping make this a distinctive treat – ready in 40 minutes!
Prep Time 25 min Total Time 40 min Servings 12
Ingredients
1/4 cup butter or margarine, melted
3 tablespoons orange juice
2 tablespoons packed brown sugar
1 medium pineapple (3 pounds), peeled and cut into 1-inch chunks (3 cups)
3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups)
4 medium firm bananas, cut into 1-inch slices (3 cups)
12 brownies (3-inch square), cut diagonally in half
1 cup caramel topping
Directions
1. Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.
2. Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
3. To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.
Tips
* If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
* Make the butter mixture, and transport it in a small container. Bring the cut-up mango and pineapple in a separate container. So the bananas don’t turn brown, wait to cut them until you’re ready to thread the fruit on the skewers and grill.
* If you’re going to serve this at home, try substituting sorbet, frozen yogurt or ice cream for the brownies.
* Buy “green tip” bananas, which are ripe but still firm enough to withstand grilling. The grilling brings out the natural sweetness.
I am such a fan of Christian Mihai and this post will help you understand why I feel this way. People are often so afraid of failure that they are forced to accept a life of mediocrity. We need to embrace our missteps to learn and to fortify our self esteem. We fortify our self esteem through personal success and realizing goals which, believe me, take a fair amount of failures. Courage…
This is a really amazing post and definitely needed to reblog! Enjoy!
Fact: A blender could easily be the most utilitarian and useful kitchen tool yet.
Case Study: Strawberries, banana, chocolate chip ice cream, yoghurt, milk, whey protein, and peanut butter can go in one mixer and voila! Food! And not only food, but an easy-to-drink, flavorful meal.
Caveat: You can only eat meals processed by a blender for six weeks. Yikes. Sorry dad. A broken jaw will do that to you.
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I’ve been assisting my dad this week in finding the best variety of smoothie-shake-blended meals that I can find. Of notable help has been Jaws Wired Shut, a clever name for a blog serving as a tool for people with eating issues. Nice.
In this process, I’ve been fiddling around and experimenting – though in truth, it hasn’t been very hard, having had worked for a smoothie shop one college summer and a string of…
View original post 706 more words
Make a show-stopping chocolate dessert for your next family gathering. This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I can add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. In all, excellent!! #ChocolatefriendsofTenaciousM enjoy!!
Yield: Makes 10 to 12 servings
Ingredients
3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze
Preparation
Prep Time: 25 Minutes
Cool: 20 Minutes
Chill: 8 Hours
1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.
2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.
3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.
4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.
5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.
6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.
7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.
Note: For testing purposes only, I used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.
SOMETIMES IT’S A HARD CHOICE AS COMFORTABLE & SAFE ARE ALWAYS NICE, BUT AMAZING & SUCCESSFUL ARE EVEN BETTER #positivity!
Happy Saturday to all! It’s the weekend and we should take time to reboot and recharge. I will be searching for chocolate ideas so stay tuned…
This is a re-blog of an excellent post for my travel and food friends! #friendsofTenaciousM enjoy!
Egos & Buffaloes 