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Posted 19 hours ago

Updating old skills. Mayta katigo pako. (at Golden Skate)
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Posted 20 hours ago

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Posted 20 hours ago

And yes, nangadto mig grocery para mag selfie. 😚😚 (at Publix Super Market at Five Forks Place)
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Medieval Pork Pie
Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth. 
1 9″ pie shell with lid
1 1/2  ground pork
1/2 tsp. salt
6 egg yolks
2 tsp. ginger
1/4 tsp. pepper
1/3 cup honey
1/2 cup currants
1/2 cup chopped dates
Brown the pork over medium heat.  Let cool slightly, and mix well with all the other ingredients – The filling should be very moist. Place mixture in pie shell & add lid. Fold top dough under and pinch edges shut.  Cut decorative steam holes in the top of the pastry, and bake at 375° F for 45 minutes to 1 hour, or until a golden brown.
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this is AWESOME! 
2 L of Gin or Vodka. 
9 L of Tonic Water. 
3-4 Bottles of Roses Mojito Passion OR 3-4 Canisters of Pink-Lemonade Concentrate 
INSTRUCTIONS: Mix all ingredients together shortly before the party begins. Add ice as late as possible before drinking. Colors come to life under a black light! Just drinking some universe, no biggie.
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The best Pancake Recepie Ever!
This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches.
But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste.
This recipe makes 16-18 pancakes. The four of us eat 2-3 each, and the remaining freeze very well. The next morning I gently thaw them in the microwave and they’re almost as good as fresh.
Fluffy Pancakes
Makes 16-18 pancakes.
Dry Ingredients2 cups all purpose flour1/4 cup sugar1 teaspoon salt1.5 tablespoons baking powder (make sure it’s fresh)
Liquid ingredients1 large egg2 cups minus one tablespoon reduced fat (2%) milk2 tablespoons melted butter, slightly cooled1 tablespoon high quality vanilla extract
Directions1. Mix the dry ingredients well, with a fork.
2. Beat egg. Add milk, vanilla and butter, and mix well.
3. Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. DO NOT OVER MIX. Batter should be thick and lumpy.
4. Heat two 12-inch skillets over medium heat for about 4 minutes. Add a little oil to each skillet and brush to coat. Pour 1/4 cup batter onto three spots on each skillet. Cook until large bubbles begin to appear, about 2 minutes. Flip and cook the other side until golden brown, about 1 more minute.
5. Keep prepared pancakes on a wire rack while you’re making the second batch. This helps them stay fluffy and non-soggy. Some recipes suggest placing them in a 200-degrees oven while you make the second batch, but personally I find this dries them a bit, just enough that they’re not perfect anymore.
Serve with warm maple syrup and berries. These pancakes taste so good that you don’t really need to serve them with butter.
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