Well, bodybuilders aren't really necessarily going for pure strength but their sheer mass is going to make them difficult to fight for any normal person.
I love making stock. Mmmmn. My apartment smells like love.
I theoretically love cooking, but most of the time I'm too lazy to go and assemble the components to make anything interesting.
Most of the time I just throw some chicken into a pan and go crazy with the spices and call it a day. And make some rice (because it takes so little effort)
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PasserbyeI am much older than you.in Beach CityRegistered Userregular
I love making stock. Mmmmn. My apartment smells like love.
Can I come over. I would love a home cooked meal.
I roasted a chicken, boiled some potatoes, nice simple cabbage salad, butter and onion for drizzling and dipping. It was pretty good. Now the chicken is giving up the last of it's goodness for some stock, the base of which is the remaining turkey stock I had left over along with water.
LHC Live Webcast. Very few explosions, but if they make any blackholes, or create some true vacuum, this is how you can see it happen right before your entire existence is obliterated.
I love making stock. Mmmmn. My apartment smells like love.
Can I come over. I would love a home cooked meal.
I roasted a chicken, boiled some potatoes, nice simple cabbage salad, butter and onion for drizzling and dipping. It was pretty good. Now the chicken is giving up the last of it's goodness for some stock, the base of which is the remaining turkey stock I had left over along with water.
I love making stock. Mmmmn. My apartment smells like love.
I theoretically love cooking, but most of the time I'm too lazy to go and assemble the components to make anything interesting.
Most of the time I just throw some chicken into a pan and go crazy with the spices and call it a day. And make some rice (because it takes so little effort)
That's basically what I did. Roast chicken's 15 minutes of prep and an hour and a half of cooking so it's pretty simple. Oil, S+P, with dried orange peel to stuff the cavity. Boiled small Yukons whole, only takes 20 minutes. Most of it you just leave alone.
I roasted a chicken, boiled some potatoes, nice simple cabbage salad, butter and onion for drizzling and dipping. It was pretty good. Now the chicken is giving up the last of it's goodness for some stock, the base of which is the remaining turkey stock I had left over along with water.
I freakin love the smell of cooking onions. I love browning some ground chuck, and then sauteing the onions in the leftover grease. Smells heavenly.
One day I will have a constant supply of stock, both white and brown, in my freezer.
One day...
It depends on how your time management is, and how much space you have. I've got a tiny kitchen (literally the size of a closet), but it's all my own so that helps. If you're living in a dorm situation it can be hard.
I love making stock. Mmmmn. My apartment smells like love.
I theoretically love cooking, but most of the time I'm too lazy to go and assemble the components to make anything interesting.
Most of the time I just throw some chicken into a pan and go crazy with the spices and call it a day. And make some rice (because it takes so little effort)
That's basically what I did. Roast chicken's 15 minutes of prep and an hour and a half of cooking so it's pretty simple. Oil, S+P, with dried orange peel to stuff the cavity. Boiled small Yukons whole, only takes 20 minutes. Most of it you just leave alone.
Parboiling the potatoes then tossing them into the pan with the chicken for the last 15 minutes or so, then tossing them in olive oil and salt and pepper would be awesome. Maybe some fresh thyme left whole in the pan...Notch, I'm hungry...
I freakin love the smell of cooking onions. I love browning some ground chuck, and then sauteing the onions in the leftover grease. Smells heavenly.
I think Dyr and I go through about a pound of onions a month between the two of us, and two cloves of garlic a week (sometimes just one, depending on what I'm making). Thankfully onions are cheap.
Parboiling the potatoes then tossing them into the pan with the chicken for the last 15 minutes or so, then tossing them in olive oil and salt and pepper would be awesome. Maybe some fresh thyme left whole in the pan...Notch, I'm hungry...
Yah, normally I just pop 'em in on a bed of onions snuggled up around the chicken for the last 30 minutes or so of roasting, but my hubby's Russian side has been making itself known lately so I figured I'd cook 'em the traditional way, just heavily salted water (makes this lovely crust on the outside, sooooo good) until they're a little under fork tender.
Also, your lady is quite beautiful and I am envious of you. :P
I freakin love the smell of cooking onions. I love browning some ground chuck, and then sauteing the onions in the leftover grease. Smells heavenly.
I think Dyr and I go through about a pound of onions a month between the two of us, and two cloves of garlic a week (sometimes just one, depending on what I'm making). Thankfully onions are cheap.
I've never quite gotten used to mincing up garlic. I think I need better knives (and more practice).
I freakin love the smell of cooking onions. I love browning some ground chuck, and then sauteing the onions in the leftover grease. Smells heavenly.
I think Dyr and I go through about a pound of onions a month between the two of us, and two cloves of garlic a week (sometimes just one, depending on what I'm making). Thankfully onions are cheap.
I've never quite gotten used to mincing up garlic. I think I need better knives (and more practice).
Sorry, not cloves of garlic, heads. Sorry.
Yah, garlic just takes a little practice. Do you have a honer?
Parboiling the potatoes then tossing them into the pan with the chicken for the last 15 minutes or so, then tossing them in olive oil and salt and pepper would be awesome. Maybe some fresh thyme left whole in the pan...Notch, I'm hungry...
Yah, normally I just pop 'em in on a bed of onions snuggled up around the chicken for the last 30 minutes or so of roasting, but my hubby's Russian side has been making itself known lately so I figured I'd cook 'em the traditional way, just heavily salted water (makes this lovely crust on the outside, sooooo good) until they're a little under fork tender.
Also, your lady is quite beautiful and I am envious of you. :P
Why thank you! But if she is off to bed then so am I...
P.S. I love your taste in sig and avatar. I'm quite jealous :P
And now I share with you crazy Facebook wall posts from someone that somehow made it on my friend's list:
Crazy Dude: Far be it from me to be cynical, but this whole bit about the survivalist idiots getting busted up in Michigan seems a little too convenient, timing-wise. Word on the web is that the Feds were in with these guys about a year and a half ago, so either the notion that this was some huge imminent danger that came up out of the blue is bullshit or the Feds are doing a shit job, take your pick.
Other Dude: Why would the feds be involved?
Crazy Dude: Those little Michigan militias are like the neo-Nazis, you get more than 15 members together and somebody's on the FBI payroll. Been that way since the '90s. Awfully convenient for a right-wing Christian radical group to get busted at this point in time. Sends a message to the non-mainstream right (read: some parts of the Tea Parties) that hasn't quite wandered into crazy territory but is getting more anti-government by the day: "See how the common people hate the radicals from your cause? Be mainstream, don't rock the boat." That and you get to menace the public with the hobgoblin of right-wing militia idiots doing more than playing Rambo in the woods, and any time you can scare the masses that's good for government. You might call me moderately cynical.
Posts
Stop stealing my words.
It came out of nowhere...
Okay, quitting this movie early. This is retarded as hell.
x]
Have you read today's comic? I think you would like it.
I theoretically love cooking, but most of the time I'm too lazy to go and assemble the components to make anything interesting.
Most of the time I just throw some chicken into a pan and go crazy with the spices and call it a day. And make some rice (because it takes so little effort)
I roasted a chicken, boiled some potatoes, nice simple cabbage salad, butter and onion for drizzling and dipping. It was pretty good. Now the chicken is giving up the last of it's goodness for some stock, the base of which is the remaining turkey stock I had left over along with water.
Chicken.
Face Twit Rav Gram
3 angels actually. I can self-harmonize.
One day I will have a constant supply of stock, both white and brown, in my freezer.
One day...
Woah, this is really cool.
That's basically what I did. Roast chicken's 15 minutes of prep and an hour and a half of cooking so it's pretty simple. Oil, S+P, with dried orange peel to stuff the cavity. Boiled small Yukons whole, only takes 20 minutes. Most of it you just leave alone.
Face Twit Rav Gram
I freakin love the smell of cooking onions. I love browning some ground chuck, and then sauteing the onions in the leftover grease. Smells heavenly.
You can't have too much of a good thing.
I want cupcakes!
I also want to play Left 4 Dead 2.
I want things as well.
Sleep for example. I might just go and do that.
It depends on how your time management is, and how much space you have. I've got a tiny kitchen (literally the size of a closet), but it's all my own so that helps. If you're living in a dorm situation it can be hard.
Face Twit Rav Gram
Parboiling the potatoes then tossing them into the pan with the chicken for the last 15 minutes or so, then tossing them in olive oil and salt and pepper would be awesome. Maybe some fresh thyme left whole in the pan...Notch, I'm hungry...
No worries mate. These things happen.
I think Dyr and I go through about a pound of onions a month between the two of us, and two cloves of garlic a week (sometimes just one, depending on what I'm making). Thankfully onions are cheap.
Face Twit Rav Gram
Good night [Chat]. :]
Yah, normally I just pop 'em in on a bed of onions snuggled up around the chicken for the last 30 minutes or so of roasting, but my hubby's Russian side has been making itself known lately so I figured I'd cook 'em the traditional way, just heavily salted water (makes this lovely crust on the outside, sooooo good) until they're a little under fork tender.
Also, your lady is quite beautiful and I am envious of you. :P
How's it hanging, Gingercakes?
Face Twit Rav Gram
On the black screen
I've never quite gotten used to mincing up garlic. I think I need better knives (and more practice).
Sorry, not cloves of garlic, heads. Sorry.
Yah, garlic just takes a little practice. Do you have a honer?
Face Twit Rav Gram
Let's do it.
You and I.
Right now.
Why thank you! But if she is off to bed then so am I...
P.S. I love your taste in sig and avatar. I'm quite jealous :P