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HatefulMusic Ears bleeding yet?
Joined: 08 Jun 2003 Posts: 793
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Posted: Mon Dec 08, 2003 9:30 am Post subject: On my way... |
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...to LA. Hollyweird.
Next post will be from Califonia!
Later!
Theo
HatefulMusic.com |
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droolymutt No Underblurb
Joined: 25 Jul 2002 Posts: 6721 Location: Montreal, Canada
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Posted: Mon Dec 08, 2003 2:33 pm Post subject: Re: On my way... |
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oh, hell......
NOW Larree's gonna git his whut-fer.....!!!
Travel safe.....
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bbchris Princess Of Hongkong
Joined: 01 Jan 2002 Posts: 11441 Location: Hong Kong
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droolymutt No Underblurb
Joined: 25 Jul 2002 Posts: 6721 Location: Montreal, Canada
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HatefulMusic Ears bleeding yet?
Joined: 08 Jun 2003 Posts: 793
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bbchris Princess Of Hongkong
Joined: 01 Jan 2002 Posts: 11441 Location: Hong Kong
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droolymutt No Underblurb
Joined: 25 Jul 2002 Posts: 6721 Location: Montreal, Canada
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bbchris Princess Of Hongkong
Joined: 01 Jan 2002 Posts: 11441 Location: Hong Kong
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HatefulMusic Ears bleeding yet?
Joined: 08 Jun 2003 Posts: 793
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bbchris Princess Of Hongkong
Joined: 01 Jan 2002 Posts: 11441 Location: Hong Kong
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droolymutt No Underblurb
Joined: 25 Jul 2002 Posts: 6721 Location: Montreal, Canada
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Posted: Wed Dec 10, 2003 5:28 pm Post subject: Re: hmmmm... |
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Here's one for guacamole - an excellent dip for corn chips...:
(I copied this from the net - easier than typing the whole thing...)
Take two avocados (they should be dark green, and just slightly mushy), cut them in half, pop out the pit and scoop out the flesh with a spoon (easier than trying to peel the slippery things, and you lose less flesh - both from you and the avocado).
Crush two or three (or eight or sixteen) cloves of garlic (I use about four), and throw that on the avocado.
Squeeze the heck out of about half a lemon (or about all of a lime), and then go by taste (it's easy to overdo the lemon part). Then mash all this together until it's smooth.
Chop up a small onion and throw it in (it's easy to over-onion this recipe), along with about half a normal size tomato, (I like to have decent size chunks of onion and tomato, just for texture. But I know there are people out there who are going to puree it like baby food anyway. Don't. For me, okay?).
Give it a little more mashing and stirring, then cover the bowl (did I mention to do this in a bowl? If not, scrape everything off the counter into a bowl) and put it in the fridge. If you give it about an hour, the garlic will seep through and blend the flavors together. If you have a problem with the top layer discoloring, apparently putting one of the pits on top is supposed to help. It never works for me, though.
It's delicious... - you'll love it....
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droolymutt No Underblurb
Joined: 25 Jul 2002 Posts: 6721 Location: Montreal, Canada
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HatefulMusic Ears bleeding yet?
Joined: 08 Jun 2003 Posts: 793
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bbchris Princess Of Hongkong
Joined: 01 Jan 2002 Posts: 11441 Location: Hong Kong
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HatefulMusic Ears bleeding yet?
Joined: 08 Jun 2003 Posts: 793
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