EVERYONE GO TO THIS AND TELL ALLLL YOUR FRIENDS! WOO!
6.04.2008
fridayyyyy night was this
friday was the grand opening of the baracudda salon party. it was awesome except for i got there a half hour before it ended. liz got stuck in sex and the city never ending, and then the 118 decided to be packed and stop and go traffic. it definitely stalled us a good 15 min. we got there and royal rumble was spinning and they were awesome as always. the open bar was dry, boo. ronysphotobooth had an awesome location, ran into some friends, then it ended. we then went to pyt. hung around and then went home. fun times heres pictures.
kyle couldnt stop yelling "YAAAAHH!"
typical myspace
twinsies
typical us..
typical kevin
russ and christian picture recreated...not even trying.
my favorite picture of us
hiding
my favorite shoes
babies
lalalalalallalalala
the rattle snake him self....hsssss....orrr....rattle rattle rattle?
yaaa
(photocred: kidpaparazzi.com, ronysphotobooth,com, mikes camera)
kyle couldnt stop yelling "YAAAAHH!"
typical myspace
twinsies
typical us..
typical kevin
russ and christian picture recreated...not even trying.
my favorite picture of us
hiding
my favorite shoes
babies
lalalalalallalalala
the rattle snake him self....hsssss....orrr....rattle rattle rattle?
yaaa
(photocred: kidpaparazzi.com, ronysphotobooth,com, mikes camera)
THIS IS AMAZING!
Roasted broccoli with asiago cheese
1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tablespoons olive oil
1 cup grated Asiago cheese
preparation
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
sooo easy to make and sooooo good.
1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tablespoons olive oil
1 cup grated Asiago cheese
preparation
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
sooo easy to make and sooooo good.
quote of the day
"stoming in the party like my name was el nino"
-sum 41, from that awful song.
i actually said it back to myself and laughed.
-sum 41, from that awful song.
i actually said it back to myself and laughed.
6.02.2008
recipe of the week
imma try this tonight ,looks soooooo yummy. wish me luck on saute`ing
Herb and Garlic Crusted Halibut with Oven Baked Ratatouille
Copyright 1999 Bobby Flay. All rights reserved.
Show: Hot Off the Grill with Bobby Flay
Episode: Halibut & Ratatouille
Herb and Garlic Crusted Halibut:
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
Ratatouille:
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish
Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
Herb and Garlic Crusted Halibut with Oven Baked Ratatouille
Copyright 1999 Bobby Flay. All rights reserved.
Show: Hot Off the Grill with Bobby Flay
Episode: Halibut & Ratatouille
Herb and Garlic Crusted Halibut:
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
Ratatouille:
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish
Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
6.01.2008
no no on the ribs
i notice some jiggy girls are going the extra mile in wearing waist belts. good job. BUT this is how u wear them. ^ not on ur ribs. keep that in mind. then ull be set. thanks.
fashion tip PLEASE
when u look at these dresses you think, those are alright...nothing special, not too hoochie etc. well when u go to a jiggy club these make u want to vomit. why does every girl think these are cute/fashionable/attractive/sexy/unique. to make it worse (besides the fact that everyone is wearing them) they all hike them up to where their butt ends. why? why do they need to be up ur ass?? its not cute. its gross. i know u want guys to look at u but i have to also, so lets try to accompany everyone here. i honestly hope people that wear these read this because they are so tacky. if u want to look cute try putting an outfit together thats flattering AND fashionable?? try putting something together thats CREATIVE! and if u cant do that go to ur local urban outfitters and look at how they dress their mannequins, buy the outfit, and copy. its that easy. if u dont like urban outfitters, do it with Nordstrom or Guess. forever21 is iffy on that one so i dont know if i want to send u in that direction. if u can afford Nordstrom or Guess look at the mannequins there, go to forever 21, buy the outfit and copy. so simple. so classy. so much better on my eyes.
musica
thre are my friends the futhamuckas and they are the shit. visit theyre myspace and listen to their music/ add them!
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=88409825
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