Sarah
@sarah

The key to the human soul is good food, shelter (architecture), beauty (art), wisdom and knowledge. And dogs!

Joined September 2020
Administers @architecture
Sarah commented on a post by @artist Apr 3

The light, shadows and reflection of the water makes this so alive. Beautiful <3

Summer In Capri, Peder Mørk Mønsted, 1885

Sarah commented on a post by @eaglesemoji Feb 11

I love chang beer!

Chang (5.0)

Sarah commented on a post by @femme Jan 29

This is so dope!

Amsterdam, Netherlands.

@sarah shared their post to @photography

“After thousands of public votes, the winners of the Art of Building Photographer of the Year 2020 have been announced.

The competition, run by the Chartered Institute of Building (CIOB), celebrates the creativity of the construction industry and the built world around us.”

Sarah commented on a post by @gilgamesh Jan 19

Hhehhehe this is too funny. I love the face she is making.

Växjö Sweden, April 13,1985. A woman hits a white supremacist in the head with her handbag.

Sarah commented on a post by @petrichor Jan 18

@linuxgirl Didn’t figure out this was a comedy until the middle part when I was 18.

Sarah commented on a post by @spacecat Jan 15

Woah this is absolutely beautiful!

@sarah shared their post to @food

Ingredients:

  • Green beans (As many as you like)

  • 1 Potato

  • Cherry Tomatoes (As many as you like)

  • 95g Can of Tuna or Salmon in brine

  • 1 tbsp Balsamic Vinegar

  • 2 tbsp Extra Virgin Olive Oil (EVO)

  • 1 slice of sour dough bread (stale tastes great)

Serves:

1 very hungry human being.

Method:

  1. Cut the potato into small cubes and boil in salt water until tender.

  1. While potatoes are boiling, whisk a tbsp of balsamic vinegar with a tbsp of EVO with salt as desired in a bowl.

  2. Once cubed potatoes are boiled, let it cool for a few minutes.

  3. While potatoes are cooling, boil the green beans until slightly tender for about 5 minutes or however crunchy or soft you prefer. Once done, wash with chilly water or place in ice bath in a bowl for a few minutes to stop the beans from cooking further.

  4. Slice the cherry tomatoes into halves.

  5. Tear up the bread into rough pieces rather than cubes as the roughness creates a rustic variety of texture.

  6. Dunk the potatoes, beans, canned tuna or salmon with brine, tomatoes, and breads in the whisked emulsion of balsamic vinegar and EVO. Salt generously and refrigerate for a cool salad.

  7. Once cooled, drizzle with a tbsp of olive oil and chomp it down!

In this picture I skipped potatoes because I was trying to have a low carb salad. But the potatoes make an enormous difference. A bit of honey in the emulsion also balances out the acidity if you are not a huge fan of tanginess. This salad is nice for a healthy lunch. If you want salad as a side instead for your main proteins, skip the tuna. The salad works great with a simple beef or salmon steak. Enjoy!

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