I woke up this morning to a ruse on my phone. I had an alert that someone had sent me a direct message via Instagram, and in order to find it I needed to update the application. A few minutes later, I was introduced to this new “direct messaging” feature, and no, I didn’t have anything in my Instagram inbox.
Direct messaging on Instagram is essentially similar to that of Twitter in that you can send and receive messages to and from those whom you mutually follow. I know, you’re probably thinking you heard of an application that does that already. Correct! Snapchat sends direct photos and video to people you can select to follow. Essentially, this new feature on Instagram is like when they introduced video after Vine- another step to crush a popular visual, social application that might prove competitive.
Personally, I would have preferred to see them advance Instagram’s features rather than try to get into the Snapchat sector of the market. What do you think about them adding direct messaging? Do you think this is a step in the right or wrong direction?
After making my delightful rosemary olive bread, I had plenty of rosemary leftover and no idea what to do with it. I love the scent of rosemary, and I dug through the refrigerator to locate the mushrooms that I knew would be a perfect fit for them. This soup is filling and hearty, but also vegan and great for a cold day. I made it in my crockpot, but the mushroom rosemary soup could be made on the stovetop in a pinch as well.
I was once introduced to the term “left prepareds” in a cookbook, and I thought it was a genius term. Now, I consider my leftovers happy accidents that are just prepared items ready for cooking. Thanksgiving is the ultimate leftover feast, and there’s always tons of potatoes ready for reuse. Take them and make something totally unexpected- mashed potato stuffed zucchini squash.
I finally decided it was time to try to make bread, and not a quick bread at that. I love the rosemary whole wheat sourdough bread I find at the farmer’s market, and I hoped that I might be able to emulate something similar using my own formula. Naturally, rosemary goes with olives, so I added some sliced Kalamata olives to my bread dough as well. Since these Mediterranean flavors go with olive oil too, that is the fat I used when making the bread (so it’s also vegan). The bread wasn’t nearly as challenging to make as I anticipated, and hopefully it’ll inspire you to make some too. After all, what’s better than the smell of fresh bread baking?
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