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| Condoms! Condoms! Everywhere! |
Author:
eefanincan ::
Posted:
Wed Jun 28, 2006 10:46 pm
| faceless wrote: | | You'd think these trucking companies would provide better protection against accidental spillage. |
I think this one takes the cake 
And your's were priceless as well maycm!
Dare I say, keep them coming?
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| Sharing cake |
Author:
Skylace ::
Posted:
Wed Jun 28, 2006 7:37 pm
Here is the cake I make for my husband's birthday. It's rich but worth it!
1 1/2 cups butter
(no substitutes)
6 squares ( 1 oz. each)
unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
2 pkgs. (8 oz. each)
semisweet baking chocolate
3 cups whipping cream
2 milk chocolate candy bars, shaved
In a microwave or double boiler, melt butter and chocolate.
Stir in sugar. Add eggs, one at a time, beating well after each addition.
Stir in vanilla, flour and salt; mix well.
Pour into three greased and floured 9-inch round cake pans.
Bake at 350 degrees for 23-25 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil and stir for 1 minute. Remove from heat, transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a
pudding-like consistentcy, stirring...
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| Jewish mamma's chicken soup. |
Author:
faceless ::
Posted:
Wed Jun 28, 2006 5:41 pm
I've often wondered about this and I think I'll give it a try next time I cook a chicken...
cheers
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| Spring Vegetable Pasta |
Author:
cori ::
Posted:
Wed Jun 28, 2006 4:09 pm
1/4 cup extra-virgin olive oil
1 yellow onion, cut into slices 1/4 inch thick
2 garlic cloves, minced
1/3 cup drained oil-packed sun-dried tomatoes,
thinly sliced
2 zucchini, thinly sliced lengthwise with a
vegetable peeler
2 cups baby arugula
4 oz. goat cheese, crumbled
Crushed red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste
8 oz. fresh fettuccine
Bring a large pot of water to a boil over high heat.
Meanwhile, in a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring often, for 1 minute. Add the garlic and cook, stirring occasionally, until the onion starts to caramelize, 7 to 8 minutes. Transfer to a large bowl. Add the sun-dried tomatoes, zucchini, arugula, the remaining 2 Tbs. oil, three-fourths of the goat cheese and the red pepper flakes to the bowl. Season with salt and pepper.
Salt the boiling water, add the pasta and cook until al dente. Drain well, add to the bowl with the vegetables and toss gently to combine.
Transfer to warmed pasta bowls and sprinkle with the remaining...
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| Portobello Mushroom & Goat Cheese Sandwich |
Author:
cori ::
Posted:
Wed Jun 28, 2006 2:02 pm
1 cup plus 2 Tbs. olive oil
6 Tbs. balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
Salt and freshly ground pepper, to taste
6 portobello mushrooms, about 1 1/2 lb.
total, brushed clean and stems removed
6 round sourdough rolls, cut in half
1 1/2 cups crumbled goat cheese (ch?vre)
12 oil-packed sun-dried tomatoes, drained and
sliced in half
24 fresh basil leaves
In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
Prepare the grill. Lightly oil the grill rack. When the grilll is hot, remove the mushrooms from the marinade rub oil on each one, place on the grill rack and weight with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
Drizzle about 1 Tbs. of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll....
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| Ghost Hunters |
Author:
Gasman59 ::
Posted:
Wed Jun 28, 2006 9:22 am
The more I watch this show, the more I love it. Actually getting some great, paranormal freaky shit on camera beats jumping at creaky floors anyday !!!
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| Most Haunted Live - Centenary |
Author:
Gasman59 ::
Posted:
Wed Jun 28, 2006 9:20 am
| IRiSHMaFIA wrote: | | Ally wrote: | | IRiSHMaFIA wrote: | | Gasman59 wrote: | | Cool looking building. |
Did you notice the guy in the picture though? |
I didn't at all til you mentioned it!! Good eye Irishmafia!  |
I don't think Gasman did either. And he calls himself a ghost watcher! THE SWINE! lol  |
AHHHH !!!! Now I see him !!! Creepy !!! I'm feeling cold spots right now....
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| hi there!! |
Author:
AHend09 ::
Posted:
Wed Jun 28, 2006 8:37 am
welcome to the comfy couch Sel
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| Love motel for dogs |
Author:
eefanincan ::
Posted:
Tue Jun 27, 2006 8:45 pm
| Skylace wrote: | I've got all girl dogs and we don't want that type of thing in our house 
However, my dogs live in the lap of luxury. They have their own air conditioned, enclosed porch, nice comfy beds and a pool. Not to mention last Sunday I would bet they were the only dogs to get bernaise sauce on their kibble!  |
And I thought my dog was spoiled!
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| Monte Cristo |
Author:
cori ::
Posted:
Mon Jun 26, 2006 7:12 pm
3 eggs, lightly beaten
1 cup half-and-half
1 tsp. vanilla extract
1⁄8 tsp. freshly grated nutmeg
1 1⁄2 tsp. firmly packed light brown sugar
Pinch of salt
8 thin slices ham
4 thin slices Swiss or Gruy?re cheese
8 slices country-style bread
In a bowl, whisk together the eggs, half-and-half, vanilla, nutmeg, brown sugar and salt until blended. Pour into a shallow baking dish.
Pre heat griddle or cast iron pan
For each sandwich, arrange 2 slices ham and 1 slice cheese on 1 bread slice, then top with another bread slice. Place the sandwiches in the egg mixture and soak for 30 seconds per side.
If desired, lightly brush the griddle with butter or spray with nonstick cooking spray. Place the sandwiches on the griddle and cook until crisp and golden, 2 to 3 minutes. Serves 4.
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