Mircat Musings

Ask me anything   28 // Cheshire // IT Girl (as in I work in I.T)

"People grow through experience if they meet life honestly and courageously. This is how character is built" - Eleanor Roosevelt


    Beautiful herringbone coat

    Beautiful herringbone coat

    (Source: death-by-elocution)

    — 2 days ago with 279 notes
    Coach Bleeker Sullivan Hobo

    Coach Bleeker Sullivan Hobo

    — 2 days ago
    #coach  #tan leather purse  #leather  #handbags  #nyfw 

    I think we’ve officially reached that annoying time in the year where it’s sweater weather in the morning, but by midday, if you wear a sweater, you die from heatstroke.


    (Source: ididntasktobemade, via ex-plosionsx)

    — 3 days ago with 547476 notes


    i  s o l e m n l y  s w e a r  t h a t  i  a m  u p  t o  n o  g o o d

                                                                 p ǝ ƃ ɐ u ɐ ɯ  ɟ ǝ ı ɥ ɔ s ı ɯ

    Marauders (Messrs Moony, Wormtail, Padfoot and Prongs)

    (via mugglenet)

    — 3 days ago with 6967 notes

Little Lever Street, Manchester.


    Little Lever Street, Manchester.

    — 3 days ago with 16 notes

Blossom Street, Manchester.


    Blossom Street, Manchester.

    — 3 days ago with 6 notes


    summer’s greatest delicacy

    lemon + mint ricotta stuffed squash blossoms
    cooking time: 10 mins
    prep time: 10 minutes

    12 squash blossoms
    3 tbsp coconut oil
    sea salt

    prosecco batter:
    ½ cup tapioca starch
    ½ tsp baking soda
    1 tbsp gluten free flour
    ½ - ¾ cup prosecco/sparkling wine (or soda water)

    heirloom tomato sauce
    2 heirloom tomatoes (yellow, orange, or red varietal)
    ½ tbsp olive oil
    1 clove garlic
    4 basil leaves
    ¼ - ½ tsp sea salt

    lemon + mint cashew ricotta

    1. make cashew ricotta filling (click this link)
    2. to make tomato sauce, place tomatoes, olive oil, garlic, basil + sea salt in food processor + pulse to a pureed texture. it’s ok to leave some chunks of tomato
    3. to make batter, mix all ingredients (tapioca starch, baking soda, gluten free flour + prosecco) together to desired thickness, it should be pretty thin + smooth
    4. stuff squash blossoms with cashew ricotta filling
    5. heat medium skillet + add 1 tbsp of coconut oil + heat till smoking
    6. dip stuffed squash blossoms in batter + place in skillet (cook 4 - 6 squash blossoms at a time). turning every minute to properly cook batter on all sides to a golden brown. remove blossoms from skillet + sprinkle with sea salt
    7. repeat cooking with remaining squash blossoms
    8. when all blossoms are cooked, serve warm with tomato sauce

    (via beautifulpicturesofhealthyfood)

    — 1 week ago with 348 notes