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1000 results for “ayliu”

  1. Barry @[email protected] ·

    📷 no wild ramsons were harmed in the making of this image #Hipstamatic #Photography #AlliumUrsinum #Ramsoms

    #hipstamatic #photography #alliumursinum #ramsoms
  2. Barry @[email protected] ·

    📷 no wild ramsons were harmed in the making of this image #Hipstamatic #Photography #AlliumUrsinum #Ramsoms

    #hipstamatic #photography #alliumursinum #ramsoms
  3. Barry @[email protected] ·

    📷 no wild ramsons were harmed in the making of this image #Hipstamatic #Photography #AlliumUrsinum #Ramsoms

    #hipstamatic #photography #alliumursinum #ramsoms
  4. Barry @[email protected] ·

    📷 no wild ramsons were harmed in the making of this image #Hipstamatic #Photography #AlliumUrsinum #Ramsoms

    #hipstamatic #photography #alliumursinum #ramsoms
  5. Atlas Obscura @[email protected] ·

    Sanshing Green Onion Culture Palace in Taiwan

    Eat green onion ice cream and other allium-centric treats at this unusual museum.#onions #foodmuseums #museums #section-Atlas #section-GastroPlace
    Sanshing Green Onion Culture Palace

    #museums #onions #foodmuseums #sectionatlas #sectiongastroplace
  6. Dr Ro Smith @[email protected] ·

    We shall have spring again...
    #gardening #spring #garlic #alliums @gardening

    #gardening #spring #garlic #alliums
  7. Dr Ro Smith @[email protected] ·

    We shall have spring again...
    #gardening #spring #garlic #alliums @gardening

    #gardening #spring #garlic #alliums
  8. Dr Ro Smith @[email protected] ·

    We shall have spring again...
    #gardening #spring #garlic #alliums @gardening

    #gardening #spring #garlic #alliums
  9. Dr Ro Smith @[email protected] ·

    We shall have spring again...
    #gardening #spring #garlic #alliums @gardening

    #gardening #spring #garlic #alliums
  10. Keithulhu, Cardsmith @[email protected] ·

    Continuing the adventure of posting all my old artwork onto the new website: Ayli, Eternal Pilgrim!

    I made this one around 2019 iirc, making all the tentacles come in from out of frame was a neat little addition I had fun making.

    I actually completely forgot to take pictures of the finished piece for this card before selling it, so this image still hasn't added the frame or text box pieces.

    #MagicTheGathering #3DMTG #MTGAlters

    #magicthegathering #3dmtg #mtgalters
  11. Jonathan Wright @[email protected] ·

    @Rachelburch

    Lovely. There's nothing like wild garlic (Allium ursinum), aka #Ramsons.

    I remember seeing it all over the place at #LydfordGorge several years ago.

    woodlandtrust.org.uk/trees-woo

    #ramsons #lydfordgorge
  12. zimpenfish @[email protected] ·
    Paul Tierney is having a shocker. Ayling dives, prevents the quick throw-in by refusing to release the ball, swings an arm at Malacia's face -twice-, and ... nothing.

    #Football #SportsBall #EPL #LEEMUN
    #epl #football #leemun #sportsball
  13. Dave @[email protected] ·

    You want more?

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #photograph #garlic #ramsoms #flower #bloom #yorkshire
  14. Dave @[email protected] ·

    You want more?

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #photograph #garlic #ramsoms #flower #bloom #yorkshire
  15. Dave @[email protected] ·

    You want more?

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #photograph #garlic #ramsoms #flower #bloom #yorkshire
  16. Dave @[email protected] ·

    You want more?

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #florespondence #yorkshire #bloom #flower #ramsoms #garlic
  17. Dave @[email protected] ·

    You want more?

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #photograph #garlic #ramsoms #flower #bloom #yorkshire
  18. Dave @[email protected] ·

    Wake up and smell the flowers....

    Wild garlic (Allium ursinum)

    #Photograph #Garlic #Ramsoms #Flower #Bloom #Yorkshire #Florespondence

    #photograph #garlic #ramsoms #flower #bloom #yorkshire
  19. ESPN.com.mx 🤖 @[email protected] ·

    ¡AMÉRICA QUIERE SER CAMPEÓN! 🦅

    Las Águilas arrancaron con todo la final con goles de Aylín Aviléz y Geyse ⚽️🔝

    Disfruta la final de la Concacaf W Champions Cup por ESPN y #DisneyPlus Premium

    #disneyplus
  20. ESPN.com.mx 🤖 @[email protected] ·

    ¡AMÉRICA QUIERE SER CAMPEÓN! 🦅

    Las Águilas arrancaron con todo la final con goles de Aylín Aviléz y Geyse ⚽️🔝

    Disfruta la final de la Concacaf W Champions Cup por ESPN y #DisneyPlus Premium

    #disneyplus
  21. Brain Stew @[email protected] ·

    This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

    Sorghum Bread

    A vegan, gluten free and gum free recipe.

    Prep time: 15 mins + 60 mins rise
    Cook time: 60 mins
    Cooling 2hrs
    Yields: 1 loaf

    Ingredients

    Dry:

    1.5 cups (180g) Sorghum Flour
    1 cup (120g) Tapioca Starch (or Arrowroot)
    half cup (60g) Brown Rice Flour
    2 tsp Instant Yeast (ensure certified gluten-
    free)
    1-2 tbsp Maple Syrup (sugar feeds yeast)
    1tsp Salt

    Wet:

    1 and a quarter to 1.5 cups Warm Water
    3 tbsp Olive Oil
    1 tsp Apple Cider Vinegar

    Instructions:

    1. Activate Yeast: In a small bowl, combine
    warm water, maple syrup, and yeast. Let it sit
    for 5-10 minutes until foamy.

    2. Mix Dry Ingredients: In a large bowl, whisk
    together sorghum flour, tapioca starch, brown
    rice flour, and salt.

    3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

    4. Proof: Transfer the dough into a parchment-
    lined 2lb loaf tin. Smooth the top with wet
    fingers or a spatula. Cover with a damp towel
    and let it rise in a warm place for 60 minutes
    or until doubled in size.

    5. Bake: Preheat oven to 375°F (190°C). Bake
    for 50-60 minutes. The loaf is done when it is
    golden brown, sounds hollow when tapped,
    and has pulled away slightly from the sides.

    6. Cool: Allow the bread to cool completely in
    the tin before slicing, otherwise, the center
    will be gummy.

    Notes: As this recipe contains no gums or
    psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
    Structure.

    I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

    I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

    #GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

    #glutenfree #baking #glutenfreebaking #bread #glutenfreebread #vegan
  22. Brain Stew @[email protected] ·

    This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

    Sorghum Bread

    A vegan, gluten free and gum free recipe.

    Prep time: 15 mins + 60 mins rise
    Cook time: 60 mins
    Cooling 2hrs
    Yields: 1 loaf

    Ingredients

    Dry:

    1.5 cups (180g) Sorghum Flour
    1 cup (120g) Tapioca Starch (or Arrowroot)
    half cup (60g) Brown Rice Flour
    2 tsp Instant Yeast (ensure certified gluten-
    free)
    1-2 tbsp Maple Syrup (sugar feeds yeast)
    1tsp Salt

    Wet:

    1 and a quarter to 1.5 cups Warm Water
    3 tbsp Olive Oil
    1 tsp Apple Cider Vinegar

    Instructions:

    1. Activate Yeast: In a small bowl, combine
    warm water, maple syrup, and yeast. Let it sit
    for 5-10 minutes until foamy.

    2. Mix Dry Ingredients: In a large bowl, whisk
    together sorghum flour, tapioca starch, brown
    rice flour, and salt.

    3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

    4. Proof: Transfer the dough into a parchment-
    lined 2lb loaf tin. Smooth the top with wet
    fingers or a spatula. Cover with a damp towel
    and let it rise in a warm place for 60 minutes
    or until doubled in size.

    5. Bake: Preheat oven to 375°F (190°C). Bake
    for 50-60 minutes. The loaf is done when it is
    golden brown, sounds hollow when tapped,
    and has pulled away slightly from the sides.

    6. Cool: Allow the bread to cool completely in
    the tin before slicing, otherwise, the center
    will be gummy.

    Notes: As this recipe contains no gums or
    psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
    Structure.

    I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

    I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

    #GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

    #glutenfree #baking #glutenfreebaking #bread #glutenfreebread #vegan
  23. Brain Stew @[email protected] ·

    This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

    Sorghum Bread

    A vegan, gluten free and gum free recipe.

    Prep time: 15 mins + 60 mins rise
    Cook time: 60 mins
    Cooling 2hrs
    Yields: 1 loaf

    Ingredients

    Dry:

    1.5 cups (180g) Sorghum Flour
    1 cup (120g) Tapioca Starch (or Arrowroot)
    half cup (60g) Brown Rice Flour
    2 tsp Instant Yeast (ensure certified gluten-
    free)
    1-2 tbsp Maple Syrup (sugar feeds yeast)
    1tsp Salt

    Wet:

    1 and a quarter to 1.5 cups Warm Water
    3 tbsp Olive Oil
    1 tsp Apple Cider Vinegar

    Instructions:

    1. Activate Yeast: In a small bowl, combine
    warm water, maple syrup, and yeast. Let it sit
    for 5-10 minutes until foamy.

    2. Mix Dry Ingredients: In a large bowl, whisk
    together sorghum flour, tapioca starch, brown
    rice flour, and salt.

    3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

    4. Proof: Transfer the dough into a parchment-
    lined 2lb loaf tin. Smooth the top with wet
    fingers or a spatula. Cover with a damp towel
    and let it rise in a warm place for 60 minutes
    or until doubled in size.

    5. Bake: Preheat oven to 375°F (190°C). Bake
    for 50-60 minutes. The loaf is done when it is
    golden brown, sounds hollow when tapped,
    and has pulled away slightly from the sides.

    6. Cool: Allow the bread to cool completely in
    the tin before slicing, otherwise, the center
    will be gummy.

    Notes: As this recipe contains no gums or
    psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
    Structure.

    I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

    I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

    #GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

    #glutenfree #baking #glutenfreebaking #bread #glutenfreebread #vegan
  24. Brain Stew @[email protected] ·

    This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

    Sorghum Bread

    A vegan, gluten free and gum free recipe.

    Prep time: 15 mins + 60 mins rise
    Cook time: 60 mins
    Cooling 2hrs
    Yields: 1 loaf

    Ingredients

    Dry:

    1.5 cups (180g) Sorghum Flour
    1 cup (120g) Tapioca Starch (or Arrowroot)
    half cup (60g) Brown Rice Flour
    2 tsp Instant Yeast (ensure certified gluten-
    free)
    1-2 tbsp Maple Syrup (sugar feeds yeast)
    1tsp Salt

    Wet:

    1 and a quarter to 1.5 cups Warm Water
    3 tbsp Olive Oil
    1 tsp Apple Cider Vinegar

    Instructions:

    1. Activate Yeast: In a small bowl, combine
    warm water, maple syrup, and yeast. Let it sit
    for 5-10 minutes until foamy.

    2. Mix Dry Ingredients: In a large bowl, whisk
    together sorghum flour, tapioca starch, brown
    rice flour, and salt.

    3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

    4. Proof: Transfer the dough into a parchment-
    lined 2lb loaf tin. Smooth the top with wet
    fingers or a spatula. Cover with a damp towel
    and let it rise in a warm place for 60 minutes
    or until doubled in size.

    5. Bake: Preheat oven to 375°F (190°C). Bake
    for 50-60 minutes. The loaf is done when it is
    golden brown, sounds hollow when tapped,
    and has pulled away slightly from the sides.

    6. Cool: Allow the bread to cool completely in
    the tin before slicing, otherwise, the center
    will be gummy.

    Notes: As this recipe contains no gums or
    psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
    Structure.

    I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

    I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

    #GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

    #histamineintolerance #allergies #mcas #alliumfree #nightshadefree #gumfree
  25. Brain Stew @[email protected] ·

    This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

    Sorghum Bread

    A vegan, gluten free and gum free recipe.

    Prep time: 15 mins + 60 mins rise
    Cook time: 60 mins
    Cooling 2hrs
    Yields: 1 loaf

    Ingredients

    Dry:

    1.5 cups (180g) Sorghum Flour
    1 cup (120g) Tapioca Starch (or Arrowroot)
    half cup (60g) Brown Rice Flour
    2 tsp Instant Yeast (ensure certified gluten-
    free)
    1-2 tbsp Maple Syrup (sugar feeds yeast)
    1tsp Salt

    Wet:

    1 and a quarter to 1.5 cups Warm Water
    3 tbsp Olive Oil
    1 tsp Apple Cider Vinegar

    Instructions:

    1. Activate Yeast: In a small bowl, combine
    warm water, maple syrup, and yeast. Let it sit
    for 5-10 minutes until foamy.

    2. Mix Dry Ingredients: In a large bowl, whisk
    together sorghum flour, tapioca starch, brown
    rice flour, and salt.

    3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

    4. Proof: Transfer the dough into a parchment-
    lined 2lb loaf tin. Smooth the top with wet
    fingers or a spatula. Cover with a damp towel
    and let it rise in a warm place for 60 minutes
    or until doubled in size.

    5. Bake: Preheat oven to 375°F (190°C). Bake
    for 50-60 minutes. The loaf is done when it is
    golden brown, sounds hollow when tapped,
    and has pulled away slightly from the sides.

    6. Cool: Allow the bread to cool completely in
    the tin before slicing, otherwise, the center
    will be gummy.

    Notes: As this recipe contains no gums or
    psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
    Structure.

    I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

    I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

    #GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

    #glutenfree #baking #glutenfreebaking #bread #glutenfreebread #vegan
  26. ONCE Diario 🤖 @[email protected] ·

    #Femenil | FINAL VUELTA | Min 63’ ⏱

    🔃 de #América:
    ⬅️ Salió: Irene Guerrero
    ➡️ Entró: Aylin Avilez

    #AME 🦅 (2) 2-0 (1) #RYDS 🤠

    📌El marcador global se encuentra 2-1, con este resultado #América es campeón.

    👉 Apuesta aquí bit.ly/CalienteEnOnce

    Acciones: bit.ly/4uM04VY

    #femenil #america #ame #ryds
  27. ONCE Diario 🤖 @[email protected] ·

    #Femenil | FINAL VUELTA | Min 63’ ⏱

    🔃 de #América:
    ⬅️ Salió: Irene Guerrero
    ➡️ Entró: Aylin Avilez

    #AME 🦅 (2) 2-0 (1) #RYDS 🤠

    📌El marcador global se encuentra 2-1, con este resultado #América es campeón.

    👉 Apuesta aquí bit.ly/CalienteEnOnce

    Acciones: bit.ly/4uM04VY

    #ryds #ame #america #femenil
  28. ONCE Diario 🤖 @[email protected] ·

    #Femenil | FINAL IDA | Min 77’ ⏱

    🔃 de #América:
    ⬅️ Salieron: Nancy Antonio y Karina Rodríguez
    ➡️ Entraron: Aylin Avilez y Chidinma Okeke

    #RYDS 🤠 1-0 #AME 🦅

    👉 Apuesta aquí bit.ly/CalienteEnOnce

    Acciones: bit.ly/4eJmEK4

    #femenil #america #ryds #ame
  29. ONCE Diario 🤖 @[email protected] ·

    #Femenil | FINAL IDA | Min 77’ ⏱

    🔃 de #América:
    ⬅️ Salieron: Nancy Antonio y Karina Rodríguez
    ➡️ Entraron: Aylin Avilez y Chidinma Okeke

    #RYDS 🤠 1-0 #AME 🦅

    👉 Apuesta aquí bit.ly/CalienteEnOnce

    Acciones: bit.ly/4eJmEK4

    #ame #ryds #america #femenil
  30. Ireland @[email protected] ·

    europesays.com/ie/483794/ Identity of alleged Southampton spy revealed as Luke Ayling tells FA not to pursue Taylor Harwood-Bellis allegation #Éire #IE #Ireland #SouthamptonFc #Sports

    #sports #southamptonfc #ireland #ie #eire
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