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What's on your mind?
Replies
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eenyMindymo wrote: »HAHAHAHA okay so I was censored by the word kitten. I typed the BS word. Just fyi
Me also got this I wrote a post, and re-read it and ... Was like why is their kitten... Oh can't spell *kitten*0 -
kinetixtrainer2 wrote: »eenyMindymo wrote: »HAHAHAHA okay so I was censored by the word kitten. I typed the BS word. Just fyi
What’s on the ground by your feet in your Profile pic?
T'would be a tie-dyed sheet!1 -
Morning thoughts to start the day...
We all have a choice everyday. A choice to spread love or hate. A choice to care or not. A choice to be an instrument of peace or war. A choice to reach out or to push away. A choice to lend a hand or turn our back. A choice to give or to take. A choice to embrace the day. A choice to hope and believe. Every moment of this and every day, the choice is ours to make.3 -
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When did I gain such an aversion to sweaters?
Cardigan - No, I'm not Mr. Rogers
Pullover - What, am I trying to convince Jason Vorhees I'm his mother?
Hoodie - Actually hoodies are OK...2 -
Merrysailor5 wrote: »if i just slip off to an empty room and take a nap.... will anyone notice... ha
Tape an IV to your arm and cover your head. They'll think you're dead or at least a patient. You're sure to get a good nap in.3 -
_Deadman_Walking_ wrote: »Merrysailor5 wrote: »if i just slip off to an empty room and take a nap.... will anyone notice... ha
Tape an IV to your arm and cover your head. They'll think you're dead or at least a patient. You're sure to get a good nap in.
Brilliance at work here!2 -
Merrysailor5 wrote: »_Deadman_Walking_ wrote: »Merrysailor5 wrote: »if i just slip off to an empty room and take a nap.... will anyone notice... ha
Tape an IV to your arm and cover your head. They'll think you're dead or at least a patient. You're sure to get a good nap in.
Brilliance at work here!
I've been told that if you're caught sleeping with your head on the desk...
You better say in Jesus name amen... Lol
And you are covered3 -
Great sex and birthday cake1
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jamestmillan wrote: »Great sex and birthday cake
Happy birthday!1 -
My future... and the constant, endless struggles of it.0
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3 -
Journey2happiness18 wrote: »
Are you sure? I dont know, cant decide if that's true or not.1 -
Just a bit introspective this week, trying to cut away some of my own BS really. Gotta focus...4
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_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
3 -
_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
I hate you and love you for posting that1 -
_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
I approve of this recipe.
Just don’t get a bendy one.
Wait, bendy is fine.0 -
_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
I didn't need a waffle cone maker until now.0 -
WorkerDrone83 wrote: »When did I gain such an aversion to sweaters?
Cardigan - No, I'm not Mr. Rogers
Pullover - What, am I trying to convince Jason Vorhees I'm his mother?
Hoodie - Actually hoodies are OK...
Well to be fair...Hoodies are sweatshirts, not sweaters1 -
LiftingRiot wrote: »_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
I hate you and love you for posting that
Omg. Me too. Putting this on the list for this weekend.1 -
WorkerDrone83 wrote: »When did I gain such an aversion to sweaters?
Cardigan - No, I'm not Mr. Rogers
Pullover - What, am I trying to convince Jason Vorhees I'm his mother?
Hoodie - Actually hoodies are OK...
Well to be fair...Hoodies are sweatshirts, not sweaters
I habitually mistake sweatshirts and sweaters.
It's still not as embarrassing and offensive as getting 'sports bras' and 'training bras' confused.2 -
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UrBaconMeCr8zy wrote: »I've decided to skip breakfast and lunch today
You know we’re going to make a thread about pizza and nachos and pancakes now1 -
_seahorses5ever wrote: »I still haven't tried a chocolate taco
Oh man come visit they are tasty0 -
_seahorses5ever wrote: »I still haven't tried a chocolate taco
Caco Taco.
Homemade Choco Tacos
Course: Dessert
Dessert Type: Misc. Desserts
Cook Time: 2 minutes
Servings: 9
Calories: 751 kcal
Ingredients
3 oz all-purpose flour (2/3 cup)
1/4 tsp salt
2 eggs at room temperature
3.5 oz granulated sugar (1/2 cup)
2 oz unsalted butter melted (4 tbsp)
2 oz milk (1/4 cup)
12 oz chocolate finely chopped
1/2 cup peanuts salted, chopped
1 1/2 quarts ice cream
Instructions- Preheat the waffle cone maker according to the manufacturer's instructions.
- In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
- Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
- Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
- Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
- Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
- Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.
I love you0 -
UrBaconMeCr8zy wrote: »I've decided to skip breakfast and lunch today
Due to a lack of funds and meal prep time, I 'decided' today is a fasting day0
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