kindenough
I hope you good.
- 21 Posts
- 201 Comments
2·2 days agoHe was casual about it too as if it was a normal thing to do.
Yeah, TIL.
Is that budget Burt Reynolds?
I looked that album up…jfc
After finishing his food, an old guy was cleaning his teeth with the laminated menu card
“I pity the fool”
Mr. Tit
Cool white beards.
2·7 days agoClassic. Ben Sidran (See you on the other side) produced it, he was in the Steve Miller band. Nice when a record company’s fuck you over twice, Pena’s second album came out almost 3 decades after recording it. He did make some money on the royalties of Jet Airliner though.
Your friendly neighborhood policeman.
9·10 days agoI have a good family life. Making a coffee and tea first thing in the morning for my wife, getting a slap on the butt, asking me ‘how was your sleep suckhead?’
I normally say I’ll eat it…but this is going to be like a shotgun wedding.
One egg yoke, 3 tea spoons of fine French Dijon mustard, salt and sunflower oil is all you need for French mayonaise. Have everything at room temperature, it is important. Also, I recommend using a whisk, it will have a better firmness than with a stick blender. Whisk the egg yoke, salt and mustard. Add the oil very carefully, and don’t whisk too fast.
Common French brand mayonnaise:
Can’t find anything Dutch from his Ideés Noir, but it really sucks I learn now he suffered severe depression. I known how it feels like, unsafe childhood.
Guust is far gone from this one…
I rather die piss poor than not sleeping comfortable.
Whenever we order out, when I don’t have the energy to cook my son orders the gross pasta that cost 15€ and complain afterwards I do it better.
Today I did not want to cook, so he wanted to order the carbonara… if you would serve that to an Italian they would rather jump into the Vesuvius than eat it. I just skip the meal anyway because ordering out is not satisfying to me.
So damn it, made him a take away style tortellini with spinache and ricotta, shrimp (out of the freezer) and cream with fresh herbs, and on top mozzarella out of the oven, then salmon filet on skin out of a skillet, in compound butter on young salad leaves with a mildly sweet and sour garlic vinaigrette. This is cheaper than the 15€ take away. Took me half an hour, but I am a trained chef.
I do freeze prepared meals though, but I say fresh food over anything else. I certainly don’t buy any prefab from the supermarket, mostly. I did cheat on the tortelinni.
LOL+LOL= ???
Calculate will humorate.
Ah yes, that is it!
The skeletons in your closet.
Thank you kindly, CrayonMaster.
Veerle is a beautiful name, rolls of the tongue. if I had a daughter I would liked to have her called Veerle. My Grandma is from a respected French family, I am not sure how she got named Wies, she is a descendant from the well known French Moreau family, married a mine worker, so rejected.
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