Untitled Love

bunnyfood: (via fuckyeahboxers)

Sat, 18 May 2013 07:50:59 -0400

bunnyfood:

(via fuckyeahboxers)

Photo

Wed, 01 May 2013 16:39:28 -0400

Photo

Wed, 01 May 2013 16:38:35 -0400

Photo

Sun, 28 Apr 2013 14:15:31 -0400

Photo

Sun, 28 Apr 2013 14:12:56 -0400

Photo

Thu, 25 Apr 2013 13:31:33 -0400

Photo

Tue, 23 Apr 2013 13:10:29 -0400

sinfullyperfect44: Well I’m happy that they have a name for...

Sun, 21 Apr 2013 05:54:43 -0400

sinfullyperfect44:

Well I’m happy that they have a name for it.

meemeeworld: Always miss you ;)

Sun, 21 Apr 2013 05:52:38 -0400

meemeeworld:

Always miss you ;)

jhaydee14: You were right…I’m sorry for ever doubting you…

Sun, 21 Apr 2013 05:51:33 -0400

jhaydee14:

You were right…I’m sorry for ever doubting you…

pureplay: His pledge to her: i will kill the spiders. i will...

Mon, 15 Apr 2013 17:30:47 -0400

pureplay:

His pledge to her:

i will kill the spiders. i will share my fries with you when you’ve finished all yours and are still hungry. i won’t ever pop my collar. i will never be rude to your tummy- when i hear it growl and gurgle. i promise to bend down and reply respectfully. i will eat the mushrooms when we order the supreme pizza. i will kiss the papercuts. and the door-slammed finger, and the counter-bumped hip. i’ll try my hardest not to get annoyed when you whisper questions and comments during movies. i will be the big spoon. i will let you win at wrestling, sometimes. other times i will not. i will go faster. harder. i will pull when you want. and tease you when you don’t. i will send you random texts and leave you silly gifts. not always. not on schedule. just whenever i want to. whenever i think you need one. or seven. i will check your tire pressure. and remind you to take your car in. i will hold your hand. i will love you. i will love you. i will love you.

pureplay: Second Chance

Mon, 15 Apr 2013 17:27:21 -0400

pureplay:

Second Chance

meatified: I’ve been fairly tumblr-absent lately. I’m slowly...

Sat, 06 Apr 2013 20:35:23 -0400

meatified:

I’ve been fairly tumblr-absent lately. I’m slowly going through my old recipes - the ones where I took all the pictures with my phone - and remaking them so that I can have better pictures. This is one of my favorites, perfect for a night where you get home late for work and are tempted to eat junk. It’s perfect because it all happens on one baking sheet, plus it takes about 25 minutes or less from start to plate. Mr Meatified dubs it “Magic Shrimp”. You can change up the flavors with whatever herbs and spices you have on hand, but I love it best with a Cajun-style kick to it :)

Printable recipe is here: http://meatified.com/magic-shrimp/

Happy almost-Friday!

Photo

Sat, 06 Apr 2013 20:34:46 -0400

aperture24: Vanilla Panna Cotta Poached Mango and Spicy...

Sat, 06 Apr 2013 20:34:25 -0400

aperture24:

Vanilla Panna Cotta

Poached Mango and Spicy Pineapple

Saffron Meringue

theycallmemaggie: Sneak peak: ‘Pretzella, Queen of the Dessert’...

Sat, 06 Apr 2013 20:34:11 -0400

theycallmemaggie:

Sneak peak: ‘Pretzella, Queen of the Dessert’ (Nutella AND pretzel) ice cream @ N2 ice creamery in Sydney. The science says liquid nitrogen + cream + wacky flavours = theatrical gimmicks + tasty, unique ice cream concoctions + a fun time for all.

Photo

Sat, 06 Apr 2013 20:33:41 -0400

mexicanfoodporn: Churros + Chocolate = Cielito Lindo.

Sat, 06 Apr 2013 20:32:47 -0400

mexicanfoodporn:

Churros + Chocolate = Cielito Lindo.

tango-mango: Ribs. Add some coleslaw and a couple of icy...

Sat, 06 Apr 2013 20:32:35 -0400

tango-mango:

Ribs.

Add some coleslaw and a couple of icy beers. In my book, it doesn’t get much better than that. These hit the table last night to a handful of happy people. They were juicy and falling-off the bone tender. I went to the trouble to make my favorite barbecue sauce the day before, so cooking the ribs took some hovering but not a lot of work. Lucky for somebody that there are a few of these spicy pork ribs left, which will make for one outrageous sandwich tomorrow, along with a little extra sauce. (Maybe you’ll see it.)

If you cook ribs you probably have your own favorite way to do it. There are many views on what’s best and I’m not going to argue with anyone. I offer you this method for your consideration, and I can testify it’s a darn-good way to do it. The barbecue sauce recipe is a time-tested favorite of mine. You could always buy your own favorite brand if you want.

Barbeque sauce Ingredients:

1 tablespoon cooking oil

1 large onion, chopped

2 cloves garlic, minced

1 cup ketchup

1 cup beef broth

2/3 cup chili sauce

1/4 cup cider vinegar

1/4 cup packed brown sugar

3 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

2 tablespoons bourbon

2 tablespoons lemon juice

1 teaspoon salt

1/8 teaspoon fresh ground pepper

1 teaspoon liquid smoke (optional)

2 tablespoons molasses

Ribs:

1 - 2 racks (depending on how many you’re feeding) St. Louis style pork ribs

Cider vinegar

Water

To cook barbeque sauce, heat oil in large sauce pan or Dutch oven over medium heat. Add onion and cook, stirring occasionally until onions are golden and translucent, about 8-10 minutes. In the meantime, measure out all other sauce ingredients in a bowl. After onions are golden, add other sauce ingredients. Stir and bring to simmer on low heat. Cover, stirring occasionally and let cook for an hour. If you don’t like pieces of onions in your sauce, puree cooked sauce until smooth using either a blender or an emersion blender.

To cook ribs, preheat oven to 350 degrees F (175 degrees C). Place ribs in one or two (depending on how many you’re making) 10x15 inch roasting pans. Into each pan pour 2/3 cup water and 1/3 cup vinegar. Cover ribs with foil. Bake in the preheated oven for 1 hour.

Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill another 8 minutes. Ribs should have some char.

happyfuckingpretty: Coke

Sat, 06 Apr 2013 20:32:14 -0400

happyfuckingpretty:

Coke