Friday Dec 16, 2011

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VIEW 3 of 3 COMMENTS
andrewmonster:

you need to post more!!!love

f1ssure:

meow

Wednesday Sep 08, 2010

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VIEW 5 of 5 COMMENTS
clobberingtime84:

Nice pic and thanks for the well wishes!

ravioli:

love both of those pics darlin'

Tuesday Sep 07, 2010

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Day Eleven: Share Your Favorite Recipe

I'm posting: My Most Favorite Mac and Cheese Recipe Ever.
Yes, it must be capitalized. It's that good.
Pasta:
1 pound pasta (I like crazy shapes)
Salt and pepper
6 tablespoons butter
1 garlic clove, minced
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
6 tablespoons flour
3 1/2 cups whole milk
2 1/4...
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ladylovelybrit:

I haven't made these yet, but I really want to!

Circus Animal Cookie Cheesecake Cupcakes
16 ounces cream cheese, at room temperature
cup granulated sugar
2 eggs
tsp vanilla extract
cup Greek yogurt (2%)
1 bag Circus Animal Cookies

Preheat oven to 275F.
Line muffin tins with cupcake liners (preferably white). Place a pink (they show up bettercookie racist perhaps?) cookie at the bottom of each cupcake, sprinkle side down. Set aside.
Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minutes. Scrape down the bowl after each addition.
Add vanilla and Greek yogurt, beat until incorporated.
Crush up remaining Circus Cookies. You can use as many or as much as you want. I just used the rest of the bag because I really like the cookies. Add them to the cheesecake batter and mix until the cookies are throughout the batter evenly.
Pour into prepared cupcake liners.


Oh and my tumblr! I already started following you. smile

macq:

You are a hard woman to keep up with...but I'm still in the race...

Day 5 Letter To My Crush

Siempre fue usted, incluso antes de conocerte.
Esperando por ti fue lo ms difcil.
Ahora usted est aqu y mi corazn se apresura a usted.
Yo, quiero ser tu amor ... En la vida y en nuestras almas.
T eres mi amor y mi sangre ... sin ti no tienen uso para mi corazn.

Day 6 What I Ate This Day

2 peanut butter and honey sandwiches
4 glasses of milk
1 cup roasted unsalted sunflower seeds
1 small mixed greens salad with wine vinegar/olive oil dressing
1 serving fettuccine with eggplant marinara sauce and grated parmigiana reggiano cheese
1 protein bar
2 glasses red wine
4 cups coffee
Several pints of water throughout the day...

Day 7 Funny Youtube Video

YouTube

Day 8 Recent Photo




Day 9 FavoriteTumblr

I only just figured out what a Tumblr is...sorry..My favorite tumbler is the one I mix cocktails in...biggrin

Day 10 Letter To Hated Person

Hey Fuckhead,

You thought you were so smart, playing all your games behind everyones back...Yes you got your intended result..but now people are onto you and we all still get to be us..you still have to be you...good luck with that...

Your Buddy...kiss

Day 11 Favorite Recipe

BRAISED PORK RIBS (ADOBO HUASTECO)

Easy and Excellent

Ingredients

1. 1 cup water
2. 2 pounds pork spareribs, cut crosswise into 2-inch pieces
3. Kosher salt
4. 4 cups chicken stock or canned low-sodium broth
5. 4 ancho chiles, stemmed and seeded
6. 5 whole cloves
7. 5 unpeeled garlic cloves

Directions

1. Bring the water to a boil in a large heavy casserole. Season the spareribs with 2 teaspoons of salt. Add them to the casserole and cook over moderate heat, stirring occasionally, until the water has evaporated and the ribs have rendered some of their fat, about 30 minutes. Continue to cook the ribs, turning occasionally, until browned and crisp, 10 to 15 minutes longer.
2. Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from the heat. Heat a medium cast-iron skillet or griddle. Add the ancho chiles and cook over moderate heat, pressing lightly with a wooden spoon, until pliable and slightly blistered, about 30 seconds per side. Add the chiles to the hot stock and let stand until softened, at least 20 minutes.
3. Scatter the cloves in the same skillet and cook until fragrant, 15 to 20 seconds. Transfer to a plate to cool, then grind to a powder.
4. Scatter the garlic cloves in the skillet and cook over moderately low heat, turning, until softened throughout and browned in spots, about 15 minutes. Transfer the garlic to a plate and let cool slightly, then peel the cloves.
5. Transfer the ancho chiles and 2 cups of their broth to a blender. Add the ground cloves and the roasted garlic and puree until smooth.
6. Pour the ancho sauce and the remaining ancho broth over the ribs in the casserole and bring to a boil, scraping up any browned bits from the bottom of the pot. Cover partially and simmer over moderately low heat until the meat is tender and the sauce has reduced to 2 cups, about 45 minutes. Season with salt and spoon off some of the fat from the sauce. Transfer the ribs and sauce to a deep platter and serve.




thanks for adding me, gorgeouswink. you seem pretty kick ass and i LOVE your sets!!! xo

...if miss loraloo were a cupcake, her frosting would be the flavor of "awesome". <3 love this girl!

From chride

Thank you very much for you lovely comment on my set, and I hope you have a happy new year!