Elise A. Eikelia

Elise A. Eikelia

Elise A. Eikelia
Flere idéer fra Elise
Food Related Typographic Quote. Food Old Logo Design. Foodstuffs Background Printable. Vintage Kitchen Print Element With Fork And Knife On Grunge Spot Background Stock Vector Illustration 408738838 : Shutterstock

Food Related Typographic Quote. Food Old Logo Design. Foodstuffs Background Printable. Vintage Kitchen Print Element With Fork And Knife On Grunge Spot Background Stock Vector Illustration 408738838 : Shutterstock

Hand drawn hipster pig silhouette. Pork meat hand lettering. Butcher shop design template for craft pork meat packaging or food restaurant. Grunge paper style background. Vector illustration

Hand drawn hipster pig silhouette. Pork meat hand lettering. Butcher shop design template for craft pork meat packaging or food restaurant. Grunge paper style background. Vector illustration

Digital art selected for the Daily Inspiration #1548.

Digital art selected for the Daily Inspiration #1548.

I love visually clever typography. :)

I love visually clever typography. :)

Raw meat on Behance

Raw meat on Behance

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a55a5a43cdd6faff55d1c69db8ce2b47.jpg 720×1.080 pixels

Estos son los terminos!!!! Cual va a querer????

Estos son los terminos!!!! Cual va a querer????

Prep, spices, could incorporate the parchment paper in some way like this one does.

Prep, spices, could incorporate the parchment paper in some way like this one does.

Classic style we are addicted to

Classic style we are addicted to

Oven Roasted Tomatoes  8 barely ripe Romas. sliced ¼” thick (can be done with any tomato-roasting time will vary). lay them on a parchment lined sheet tray with a few sprigs of thyme, a light drizzle of olive oil, and a whisper of salt. Slow roast at 225* for about 4 hours or until shriveled around the edge. To store, cover with olive oil and place in the fridge.

Oven Roasted Tomatoes 8 barely ripe Romas. sliced ¼” thick (can be done with any tomato-roasting time will vary). lay them on a parchment lined sheet tray with a few sprigs of thyme, a light drizzle of olive oil, and a whisper of salt. Slow roast at 225* for about 4 hours or until shriveled around the edge. To store, cover with olive oil and place in the fridge.