4 years ago
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Don't Tread On Me
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Chinese Scallion Pancakes - I've been making these for years and usually call them Chinese pizzas. I think they are referred to as pancakes in most restaurants though. lol What ever t...
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BBQ SAUCE OF THE WEEK: Pork Barrel BBQ - If the name "Pork Barrel" makes you think of politics, that's no coincidence. Heath Hall and Brett Thompson got the idea to get into the barbecue busine...
9 years ago -
post 16014 - http://ivideobokep.com/2014/07/video-tarian-hot-telanjang-dewasa.html http://ivideobokep.com/2014/07/foto-julia-perez-seksi.html http://ivideobokep.com/2014/...10 years ago
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Arc'd - We've known from the time we first saw our house that we'd likely make some significant changes to it, but have also acknowledged that if none of those cha...
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11 years ago -
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Daube Creole Recipe at Nola Cuisine - From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork, garlic and herbs and braised. Daube ...
12 years ago
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4 comments:
What beautiful plump molasses cookies! That's what the name of my recipe is. Took mine to a before Crhristmas cookie exchange at work one year and the reports I got back were that these were the kids' favorites. Can't beat the old fashioned standbys.
warm, soft and chewy ... what's not to like? back when i was a kid, i remember the old folks calling molasses cookies *blackstrap crackletops* ... although i did not use blackstrap molasses (i used steens molasses) ... i couldn't resist the name. blackstrap molasses was much more commonly used back in the day, probably because it was the cheapest & before the advent of all the yuppie boutique types of molasses. i also used to like to mix some molasses with beanut butter, then spread that on a slice of bread ... so that's where the idea of making a molasses cookie/peanut butter sandwich came from. what's old is new again...
I am from West Virginia (Almost Heaven)and so now you know what a hillbilly I am. I laugh at how the restaurants are pushing ramps, fried green tomatoes, polenta (corn meal mush), etc. This "new" organic food movement can only help our smaller agricultural areas make a better living and supply even more goodies (I hope)to restaurants and families. So what was old IS new and hopefully appreciated more this time around.
When I was a kid, I would mix real butter with honey and spread it on bread - yum, yum. Of course, you expended all the calories you ate by mixing up that stuff until it was spreadable!
By the way, I still wear home made tie dye t-shirts. Store bought ones look - well - store bought.
Just a little philosophy fart, there.
OR ... calories expended by going outside and playing after eating, instead of sitting in front of xbox playing video games all day.
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