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| Topic: Dear diary......omg another diary!!! - part 19 | |
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 I  Oil of old age!!!
I like oil of old age too!!! I like to keep them guessing!!
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Nice pic fresh!!!
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yeah! nice pic and thanks for the well wishes -
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Thanks....
Although I couldn't seem to get the camera close enough...
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Dear diary.......I hate having my picture taken
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Me too!! The camera comes out and I immediately go from real smile to fake cheesy smile...
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Brownies.......part of a complete breakfast......
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Dear diary.......I hate having my picture taken
Cameraz steal your SOUL!!!!!  I find it REALLLLY hard NOT to make a DORKY face......or maybe I have a dorky face.....?.......
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Me too!! The camera comes out and I immediately go from real smile to fake cheesy smile...
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Brownies.......part of a complete breakfast......
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mmmmmmmmmmmmmmmmmmmmmmmcheese cake..............kalua cheese cake..mmmm that must be good I've never tried.....
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mmmmmmmmmmmmmmmmmmmmmmmcheese cake..............kalua cheese cake..mmmm that must be good I've never tried.....
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I had diet pills and a Luna bar.....
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I had diet pills and a Luna bar.....
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Dear Diary,
http://www.mail-archive.com/bbqgrill-recipe@yahoogroups.com/msg00222.html Helado de Coco ~ Coconut Ice Cream Tlacotalpan, Veracrus, Mexico Makes just over 1 gallon This ice cream, popular in Tlacotalpan, Veracruz, became a favorite of mine during several visits. Made from fresh coconuts, it is offered on the street corners by vendors who make it in their homes. I developed this recipe to satisfy my cravings for this refreshing treat. 2 teaspoons arrowroot powder or cornstarch 1/2 gallon whole milk 1 quart half-and-half 4 cans unsweetened coconut milk 1 vanilla bean, cut in half lengthwise, or 2 tablespoons premium vanilla extract 1-1/2 cups sugar* 1 whole egg plus 3 egg yolks, well beaten 1/2 teaspoon salt *Raw or turbinado sugar tastes more like the sugar used in Mexico 1. Blend the arrowroot powder with 1/4 cup of the milk until smooth. 2. Combine this with the rest of the milk, half-and-half, and coconut milk; place in a cooking pot along with the vanilla bean and sugar. Note: If using vanilla extract, do not add until the cooking process is complete. 3. Warm over medium heat until almost boiling, stirring constantly. 4. Carefully combine 1 cup of the hot mixture with the eggs to temper. 5. Mix the tempered eggs and the rest of the milk together and bring to a gentle boil. Reduce heat and simmer for 5 minutes while stirring constantly. 6. Cool completely, discard the vanilla bean, and place in an ice cream freezer. Follow your freezer's directions. from: Culinary Mexico Authentic Recipes and Traditions by Daniel Hoyer Gibbs Smith, Publisher $34.95/Hardcover ISBN: 1-58685-375-9 Recipe reprinted by permission. Copyright © 1994-2006, Forkmedia LLC The Global Gourmet® "We bring you the world on a plate." |
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Dear Diary, http://www.mail-archive.com/bbqgrill-recipe@yahoogroups.com/msg00222.html Helado de Coco ~ Coconut Ice Cream Tlacotalpan, Veracrus, Mexico Makes just over 1 gallon This ice cream, popular in Tlacotalpan, Veracruz, became a favorite of mine during several visits. Made from fresh coconuts, it is offered on the street corners by vendors who make it in their homes. I developed this recipe to satisfy my cravings for this refreshing treat. 2 teaspoons arrowroot powder or cornstarch 1/2 gallon whole milk 1 quart half-and-half 4 cans unsweetened coconut milk 1 vanilla bean, cut in half lengthwise, or 2 tablespoons premium vanilla extract 1-1/2 cups sugar* 1 whole egg plus 3 egg yolks, well beaten 1/2 teaspoon salt *Raw or turbinado sugar tastes more like the sugar used in Mexico 1. Blend the arrowroot powder with 1/4 cup of the milk until smooth. 2. Combine this with the rest of the milk, half-and-half, and coconut milk; place in a cooking pot along with the vanilla bean and sugar. Note: If using vanilla extract, do not add until the cooking process is complete. 3. Warm over medium heat until almost boiling, stirring constantly. 4. Carefully combine 1 cup of the hot mixture with the eggs to temper. 5. Mix the tempered eggs and the rest of the milk together and bring to a gentle boil. Reduce heat and simmer for 5 minutes while stirring constantly. 6. Cool completely, discard the vanilla bean, and place in an ice cream freezer. Follow your freezer's directions. from: Culinary Mexico Authentic Recipes and Traditions by Daniel Hoyer Gibbs Smith, Publisher $34.95/Hardcover ISBN: 1-58685-375-9 Recipe reprinted by permission. Copyright © 1994-2006, Forkmedia LLC The Global Gourmet® "We bring you the world on a plate." I CANT BELIEVE YOU FOUND THAT FOR ME!!!  
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I had diet pills and a Luna bar.....
no thanks! you silly thats not food ! get your self a box of Special K girl ! diet pills are like DIE with a "T"
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I had diet pills and a Luna bar.....
no thanks! you silly thats not food ! get your self a box of Special K girl ! diet pills are like DIE with a "T"
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I had diet pills and a Luna bar.....
Yeah...you got a problem with that??
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Oh hey fresh I have a fabulous diet for you........I will email it and you will lose 5-10 lbs a week.......you eat certain foods for 3 days and eat normally for 4........it works!!!
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