Quote by Nikki703
Sometimes make love, Sometimes get fucked. Most times BOTH at same time!!!
Exactly what I would've said!
or have a fuck sess, fall a asleep, wake up in the middle of the night and make lurve
Join the best erotica focused adult social network now
Login
Iszofia
Over 90 days ago
Straight Female, 42
0 miles · Ilford
Forum
Active Ink Slinger
Homebaked Onion Rings ! courtesy of Dori
Ingredients
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups of Buttermilk
1/2 cup Italian seasoned bread crumbs
1/3 cup of Parmesan
1/4 crushed Ritz crackers or Corn Flakes (I used Ritz)
salt to taste
olive oil baking spray
Note: You can make this even more low fat by using low fat Buttermilk, Corn Flakes and Whole Wheat bread crumbs. They are already lower in fat by baking them but this makes it just a little bit skinnier.
~~~~~~~~~~~
Directions
Place sliced onions in a shallow dish then pour the buttermilk over the top and then refrigerate for 1-2 hours.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine bread crumbs, Ritz crushed crackers and Parmesan in a large dish and season with salt. Split it in half so you can do two batches which will eliminate clumping and it will stick to the onions better.
Dip each soaked onion ring into the crumb mixture, coat well. Place rings onto two cookie sheets. Lightly spray the tops with olive oil. Bake about 12 minutes or until golden brown and serve immediately. Check periodically in case your oven runs hot.
Ingredients
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups of Buttermilk
1/2 cup Italian seasoned bread crumbs
1/3 cup of Parmesan
1/4 crushed Ritz crackers or Corn Flakes (I used Ritz)
salt to taste
olive oil baking spray
Note: You can make this even more low fat by using low fat Buttermilk, Corn Flakes and Whole Wheat bread crumbs. They are already lower in fat by baking them but this makes it just a little bit skinnier.
~~~~~~~~~~~
Directions
Place sliced onions in a shallow dish then pour the buttermilk over the top and then refrigerate for 1-2 hours.
Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine bread crumbs, Ritz crushed crackers and Parmesan in a large dish and season with salt. Split it in half so you can do two batches which will eliminate clumping and it will stick to the onions better.
Dip each soaked onion ring into the crumb mixture, coat well. Place rings onto two cookie sheets. Lightly spray the tops with olive oil. Bake about 12 minutes or until golden brown and serve immediately. Check periodically in case your oven runs hot.
Active Ink Slinger
Twist on the Greek Salad courtesy of Jen found at Three Little Piglets
Yields: About 15 Cucumber Cups
Ingredients
2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
~~~~~~~~~~~
Directions
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
*Notes
Adapted from Rachael Ray
Yields: About 15 Cucumber Cups
Ingredients
2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
~~~~~~~~~~~
Directions
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
*Notes
Adapted from Rachael Ray
Active Ink Slinger
Pan Seared Steak with Blue Cheese
courtesy of Dori
Ingredients
Steak - Rib Eye is great
Black Pepper and Kosher Salt
Extra Virgin Olive Oil
1/2 Stick of Butter (4 Tablespoons)
Green Onions (optional)
Directions
Pour Extra Virgin Olive Oil all over the steaks and make sure they all get coated in the oil.
Season both sides with your favorite seasonings.
Heat the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending upon how thick your steak is.
Take out of oven and put back on stove and cook longer if needed.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. If you are afraid of pink just cook it longer).
courtesy of Dori
Ingredients
Steak - Rib Eye is great
Black Pepper and Kosher Salt
Extra Virgin Olive Oil
1/2 Stick of Butter (4 Tablespoons)
Green Onions (optional)
Directions
Pour Extra Virgin Olive Oil all over the steaks and make sure they all get coated in the oil.
Season both sides with your favorite seasonings.
Heat the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.
Preheat your oven to 400 degrees.
Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending upon how thick your steak is.
Take out of oven and put back on stove and cook longer if needed.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare. If you are afraid of pink just cook it longer).
