VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
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••••ENJOY THE VIDEO!!
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Remove from box. The easiest way to remove the mattressfrom the carton is by placing the open end
down on the floor and lifting up the carton.
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Place the compressed mattress roll on the floor at the foot of the bed. Unwrap the outer plastic.
Place the rolled mattress on your existing foundation/ boxspring and unroll the mattress.
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Position the mattress flat over the foundation as you unroll and unfold.
Cut the inner bag. Be sure to avoid cutting the mattress upholstery. You will hear a rush of air as the mattress expands. Completely remove the inner plastic bag.
After one hour, your new mattress will be decompressed and ready to enjoy.
Recovr Mattress • 407 S. Pennsylvania Ave, Suite 130 • Joplin, MO 64801
In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onions and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
Remove onions and peppers from skillet and set aside. Add the remaining tablespoon oil and
cook the steak until it has almost reached your preferred doneness. Season with salt and pepper.
Return veggies to the skillet and toss to combine with steak. Blanket the mixture with provolone cheese and cook, covered, until the cheese is melted, about 3 minutes more. Divide the mixture amongst hoagie rolls and serve.
(Source: Martha Stewart.com & google.com recipe & photos & cooking.nytimes.com recipe & John Cragen video la best BANH mi)
••••BANH MI SANDWICH!!
By Melissa Clark
FOR THE PICKLED VEGETABLES
¾cup shredded carrots
¾cup thinly sliced Persian, Kirby or European cucumbers
½cup shredded daikon radish
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2tablespoons unseasoned rice wine vinegar
2tablespoons sugar
¼teaspoon kosher salt
FOR THE PORK
½cup mayonnaise
4tablespoons finely chopped scallions
2 to 3tablespoons sriracha or other chili sauce, to taste
1tablespoon peanut or vegetable oil
4garlic cloves, finely chopped
1pound ground pork
2tablespoons Asian fish sauce
½teaspoon black pepper
½teaspoon kosher salt
1teaspoon sugar
½cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
FOR THE SANDWICH
6small hero rolls or 2 baguettes cut into thirds, split
Fresh jalapeรฑo, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving
PREPARATION
FOR THE PICKLED VEGETABLES
To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
Fill bread with pork mixture. Press the jalapeรฑo, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
(Source: just a pinch recipe club recipe & photos & Brandy Bender)
••••EGG AND POTATO SANDWICHES!!
••••LOVE ❤️THIS!! GREAT COMBINATION!!
Egg and Potato Sandwiches
added by Brandy Bender
MMMMM Good!
Cook time: 20 Min Prep time: 10 Min Serves: 4
Ingredients
2 Tbsp extra virgin olive oil
2 tsp extra virgin olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 large italian frying pepper, (cubanelle) seeded, and thinly sliced
1 medium onion, thinly sliced
kosher salt
6 large eggs
4 c baby arugula
2 tsp red wine vinegar
4 seeded semolina rolls, split and toasted
4 slice sharp provolone cheese
Directions
1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and begaining to soften, 4 to 5 minutes. Add the slice pepper and onion and season with salt. Cook, tossing occasionally, until potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
2. Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until jet set, 2 to 3 minutes. Remove from the heat.
3. Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.