Say it..... without really saying it.
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Just make sure thats what they are0
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That didn’t need to be the case.0
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I was correct0
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Every time the letter D comes up, I chuckle a little inside and get equally nervous1
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tinkerhellraiser wrote: »1. go for a walk
2. no sad music
3. animals and kids
4. protein and water
5. holy basil and cbd
6. wrap gifts and look at tree
7. go for another walk
While singing.... 🎤These are a few of my favorite things 🎶🎶🎶1 -
Do not try throwing me under the bus. I will back the *kitten* right over the top of you.4
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Ahhhh gotta love the holidays and all the love in the air 😏2
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tinkerhellraiser wrote: »LiftingSpirits wrote: »Ahhhh gotta love the holidays and all the love in the air 😏
everyone i know is either stressy or depressy
Not me... It's been an overwhelming busy month, but I'm off now and deserve the fruits of my labor!
So stress.... 🖕🏽😂2 -
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CookingWithCumin wrote: »LiftingSpirits wrote: »Ahhhh gotta love the holidays and all the love in the air 😏
No one wants to share their recipes with me
Ginger Snaps
Ingredients
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
3/4 cup packed dark brown sugar
1 large egg yolk
3 Tbs. molasses
Preparation
In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min. Add the egg yolk and molasses and mix until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until the dough is well blended and forms moist pebbles, 30 to 60 seconds.
Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate until firm, about 3 hours.
Position a rack in the center of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.
Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Arrange the slices about 1 inch apart on the sheets. Bake one sheet at a time until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.
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🙄💥🔫0
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CookingWithCumin wrote: »CookingWithCumin wrote: »LiftingSpirits wrote: »Ahhhh gotta love the holidays and all the love in the air 😏
No one wants to share their recipes with me
Ginger Snaps
Ingredients
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
3/4 cup packed dark brown sugar
1 large egg yolk
3 Tbs. molasses
Preparation
In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min. Add the egg yolk and molasses and mix until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until the dough is well blended and forms moist pebbles, 30 to 60 seconds.
Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate until firm, about 3 hours.
Position a rack in the center of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.
Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Arrange the slices about 1 inch apart on the sheets. Bake one sheet at a time until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.
Excellent, can you do it again... this time on Kik?
Well.... Cash rules everything around me....1 -
tinkerhellraiser wrote: »LiftingSpirits wrote: »Ahhhh gotta love the holidays and all the love in the air 😏
everyone i know is either stressy or depressy
I know. Everyone is in a rush and being rude. This stuff sticks out to me every holiday. You will have nice people too, but then there are the people who are so overwhelmed they don't stop for 1 second to enjoy the season. Some days that person is me
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My Christmas is over. Had the best time. I can sit back and nap all day.1
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mustacheU2Lift wrote: »My Christmas is over. Had the best time. I can sit back and nap all day.
Dis not me... Yet0 -
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I'm glad I couldn't think of much lol0
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I got my first warning on a comment I didnt even know was bad or sexual ...*said vaguely*1
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CookingWithCumin wrote: »I’m going to say it while really saying it.
I’m sorry for what I said.
Wow... How many points did YOU get for all that lol0 -
Eeeewww
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Whoever reported me knows what that was...you gross0
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Reporters are lame...
But don't give ME a badge...
You'd ALL be going down! Lol1
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