1 tablespoon of minced garlic
1 can of tomato sauce
1 tablespoon of bay leaves
1 teaspoon of oregano
1/2 teaspoon of onion powder
Heat your garlic in a skillet over medium high heat, cook your garlic to just before carmelization. Add tomato sauce, and then the other ingredients. Keep warm. Makes enough sauce for about 3 12" pizzas if you are anything like me.
1 Bunch of Cilantro
2 lbs of tomatoes
1 16oz jar of Mezzeta Jalapeños
2 Juiced limes
Drain the Jalapeños of their vinegar brine. Chop up all ingredients, add the lime juice. (This recipe omits onions due to an onion allergy in the family. Add half a sweet onion if desired)
The next real literary "rebels" in this country might well emerge as some weird bunch of anti-rebels, born oglers who dare somehow to back away from ironic watching, who have the childish gall actually to endorse and instantiate single-entendre principles. Who treat of plain old untrendy human troubles and emotions in U.S. life with reverence and conviction. Who eschew self-consciousness and hip fatigue. These anti-rebels would be outdated, of course, before they even started. Dead on the page. Too sincere. Clearly repressed. Backward, quaint, naive, anachronistic. Maybe that'll be the point. Maybe that's why they'll be the next real rebels. Real rebels, as far as I can see, risk disapproval. The old postmodern insurgents risked the gasp and squeal: shock, disgust, outrage, censorship, accusations of socialism, anarchism, nihilism. Today's risks are different. The new rebels might be artists willing to risk the yawn, the rolled eyes, the cool smile, the nudged ribs, the parody of gifted ironists, the "Oh how banal". To risk accusations of sentimentality, melodrama. Of overcredulity. Of softness. Of willingness to be suckered by a world of lurkers and starers who fear gaze and ridicule above imprisonment without law. Who knows.
I love to cook, but there's nothing I make that hasn't been hijacked from the internet somewhere.
Probably my biggest thing right now is homemade hummus. I bring a batch of it to work each week for lunches.
The spice mix I put in it isn't something I can regurgitate without looking, but the base is really simple and you can flavor it however you want.
You'll need a blender and a lot of sesame seeds. I get the Sushi Chef 4oz jars because they proprtion out right to two cans of chick peas. Toast those bitches and grind 'em up with 4 tbsp of oil. I use avacado, but olive oil should be fine. Should make about half a cup.
My blender can only handle half at a time but you can probably do it all at once with a bigger one:
Blend 1/4 cup of the tahini with a generous 1/4 cup of lemon juice. Blend that with two tbsp olive oil, a glob of diced garlic (I probably use 2 tsp?), 1/2 tsp of cumin, and I add about 3/4 tsp of my spice mix. Once that's all mixed up, blend it with a can of chick peas. Set aside, repeat with the rest of the tahini, gg.
Last edited by Shad; September 24th, 2019 at 06:05 PM.
Originally Posted by Panther
I thought you were a nerd last week but then I saw you say you play golf and remember you said you chewed so you're some kind of unicorn or something
4 1/2 cups sugar
2 sticks butter
1 large can of evaporated milk
12 oz semi-sweet chocolate morsels (don't go milk chocolate, they're too sweet)
2 tsp vanilla extract
1/2 standard jar of peanut butter
It's super simple, you take the sugar, butter, evaporated milk, and chocolate morsels and dump it all into a pot
Turn your heat to medium and start your stirring. Stir it until it starts to boil, then stir it 13 minutes more.
Take it off the heat and stir in the vanilla and peanut butter until it's well blended and immediately dump it into a 9x13 casserole dish, you gotta be quick or it'll start to set. once it's cool enough to cut, you can cut it into pieces and mail it out store it in a cool place, but it doesn't need to be refrigerated.
Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.
3 cups chicken broth
1 cup uncooked grits
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 cup shredded cheddar cheese
6 slices bacon
2 pounds shrimp, peeled and deveined
1 tbsp lemon juice
2tsp Worcestershire sauce
2tbsp fresh parsley, chopped
6 green onions, chopped
2 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Crumble and stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
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