#applelove

Beta wally and Wally!!

if they got along... Like really good

Ever desired greater than a smartphone digital camera. But less than an advanced digital camera? This conceptual Apple-inspired camera perfectly fits that gap! DSLR cameras can be daunting in case you are just starting out but in case you need to examine beyond the easy point-and-shoot then this camera is the ideal stepping stone into your visual artwork journey. Get those expert shots while not having to have a look at the guide and watch several YouTube videos, the iCamera targets at breaking down the complexity of increase cameras to make people comfortable with the concept of shooting with a machine that isn't their cellphone. “It increases your capability and without difficulty leads you to the world of cameras,” says the fashion designer about the gap he wants to bridge with this concept design. The dressmaker wanted to simplify the existing superior cameras’ user experience by using making the body more compact and lighter. The bulk of the lens is reduced but it still includes the revolving functionality to zoom. However, now you may do it comfortably with only a finger. It also targets to make shifting your files less complicated thru cloud-based technologies – that one tedious task each photographer hates to do however has to do. So say good-bye to HD cards, putting in Bluetooth, and retaining a song of multiple accessories that one typically needs to transfer. It costs wirelessly and has a on hand flash that attaches magnetically to the body! Apple, Samsung, Nikon and Canon are the biggest smartphone and camera brands. But this Apple-inspired camera is like a bridge inbetween these two products.

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the warm and comforting flavors of cinnamon-spiced apples with this easy slow cooker recipe. Perfect as a dessert or a side dish, these tender apples are infused with sweetness and warmth.

Ingredients: 6-8 apples, cored and sliced. 1/4 cup brown sugar. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 2 tablespoons lemon juice. 2 tablespoons butter, melted.

Instructions: Put apple slices in the slow cooker. Put brown sugar, cinnamon, and nutmeg in a small bowl and mix them together. Put on top of apples. Pour melted butter and lemon juice over the apples. Cover and cook on low for 4 to 6 hours, stirring every now and then, until the apples are soft.

Prep Time: 15 minutes

Cook Time: 240 minutes