Me and pup cuddling on couch while watching TV. It was great having the weekend with him here
Quick! If you regretted anything in the last 16 months, get to the Jackson Red Line station. It’s really a worm hole to 2012!
Everyone needs Bunghole Liquors. Where in the world was I today?
Me from the other morning.
Repost from my old Tumblr.
- 2 c ap flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 4 tbsp butter
- 1 c buttermilk, ice cold (If no buttermilk, combine 2tbsp vinegar and 1c milk, let stand 5 minutes. Ta da!)
Preheat oven to 450
Combine flour, baking powder, baking soda and salt. Rub butter into flour till the mix resembles crumbs. Make a well in the flour and pour in buttermilk. Stir just until it just forms a dough, it will be sticky
Turn dough onto floured surface, dust with flour and fold 5 or 6 times. Press into a 1/2 inch thick round. Cut out biscuits with a cutter (I just use a ramiken or drinking glass). Place biscuits on baking sheet so that they just touch. Continue cutting out biscuits, reforming dough until you’ve spent.
Bake until lightly browned on top, 10 to 15 minutes.
- 1 tablespoon butter
- 1 lbs pork sausage
- 1tsp sage
- 1 tsp smoked paprika
- 2tsbp ap flour
- 2 c milk
- 1 tsp tabasco
- 1 tbsp worcestershire sauce
- S&P to taste
In a large sauce pot on med high heat, melt butter add sausage cook til browned. Drain fat, add sage and paprika, cook til fragrant. Add flour to coat sausage, cook two minutes to kill raw flour taste. Add milk and cook, stirring frequently, till gravy thickens, bring to boil. Add tabasco, worcestershire and S&P. Remove from heat, serve promptly
look at the size of the thighs and the uncut meat on this rugby player
HOT FACE FUCKING HOT DICK