1 handful fresh basil 1 handful fresh parsley 1 handful fresh cilantro 1 handful fresh mint Juice and zest of 1 lemon 4 tablespoons olive oil 1 tablespoon tahini 2 cloves garlic 1 teaspoon Dijon mustard Water to blend (probably about 1/4 cup) Sea salt and pepper to taste Add all ingredients to blender and pour water in gradually until you get your desired consistency.
Cheeky Exposure Personally, fears of exposing my knickers to unsuspecting onlookers was my biggest concern when I first made the switch
Materials: 60% Viscose 30% Acrylic 10% Acrylic (lining) 95% Polyester 5% Spandex
Notice how I pin the pieces together close to the cutting line to make sure they do not move, silk is very slippery
Ingredients For the steak marinade: 1 1/2 pounds ribeye or top sirloin steak 1/4 cup soy sauce 1/4 cup light brown sugar cup fresh lime juice 4 stalks lemongrass, peeled and thinly sliced 4 cloves garlic, minced For the lime dressing: 1/3 cup fish sauce 1/4 cup sugar cup fresh lime juice 1/4 cup olive oil 1 - 3 Thai chilies, thinly sliced (optional) For the salad: 1 English cucumber, seeded and diced 1/2 cup thinly sliced shallots 2 cups fresh mint leaves 2 cups cilantro 2 cups halved cherry tomatoes 1/2 cup toasted peanuts, chopped Instructions Marinate the steak: In a sealable plastic bag, stir together the soy sauce, brown sugar, lime juice, lemongrass and garlic
condition: excellent vintage condition with light wear and use
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