I had quit making icons. Other people make better icons, I've been super busy and just hadn't given it any thought.Then I randomly got an email from Lisa asking for a linked in icon. I'm over here saying Pfft! Who uses linked in and what does it do anyway? So instead of working on wedding photos I thought Ya know, I might want a snapchat icon for when I figure out how to use snapchat.  ...Before I knew it, my to-do list had no check marks on it and the morning was gone! But I had the best pretty water color icons I've made yet!
I used free water color textures made by Chris Spoon, and hand painted by his sister.
You can download these free icons here
I love seeing where you use them so feel free to comment with your website you use them on! And take a moment to give Spoon Graphics a shout out if you like these.

This set includes:
facebook
instagram
twitter
pinterest
snapchat
email
youtube
vimeo
etsy
linkedin
google plus

 

First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

 

Anyway, you start with one huge beautiful eggplant

 

 

and start chopping with the only sharp knife in the house.

 

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

 

Fresh ginger, tomato, garlic and jalapeño. 

 

 

Mince onions or toss in food processor.

 

 

Over medium heat cook onions in coconut oil

 

 

Oh, and toss in the jalapeño too. 

 

 

until they are no longer raw tasting.

 

 

Add turmeric and chili powder if you’re feeling bold.

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

 

Then get some garbanzos.

 

 

Rinse and drain first.

 

 

Then toss them in! 

 

 

Cook until garbanzos are warm. Add garam masala at the end.

 

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

• 1-2 tablespoons coconut oil
• 1 onion chopped
• 1 jalapeño chopped
• a few cloves of garlic chopped
• 1-2 tablespoon fresh ginger chopped
• 1 cup of water +/- as needed
• 1 eggplant chopped. Peeling is optional depending on condition.
• 1 teaspoon turmeric
• 1 can garbanzo beans drained
• 1-2 chopped tomatoes divided
• 1 teaspoon garam masala
• salt to taste
• Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala