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I am accident-prone.
There I said it.
If I’m not tripping you can bet that I’m running into objects or banging my body up.
This past week I was working on some recipes for SheKnows and I was totally in my groove. The music was blaring, stretchy pants on and I was going at my new recipes. That particular recipe was a trio of different types of spicy fries. In the back of my pantry I have a potato cutter that is perfect for cutting fries. I was on my third potato when I couldn’t get the lever down, so I pressed really hard and when it released my forehead went forward and hit our granite counter.
Granite of course didn’t budge but my head was pounding while I spit out a couple of not so nice words. Then the thoughts started pouring in like:
How did that just happen?
What if I passed out?
Am I going to have a bruise?
Oh and thank goodness no one saw that.
Don’t worry friends I ended up not having a bruise but after 4 days of “the accident” I’m still tender. You can bet that I won’t be cutting fries near an upper counter anytime soon.
Not only did I make those fries that day but also I made this cheeseburger soup. It was in DESPERATE need of some new photo love.
In a large stock pot add olive oil over medium heat. Add the onions and meat and cook until browned.
Then stir in the flour, tomato paste, mustard, Worcestershire and sour cream. Stir until everything is well coated. Then add broth, cheese and mushrooms. Mix until the cheese has melted.
Add soup to a bowl and top with tomatoes and a strip of bacon.