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Iszofia
Over 90 days ago
Straight Female, 42
0 miles · Ilford
Forum
Active Ink Slinger
in my mug tonight technology is being a biatch. I want to give it a big cup of fuck off!
Edit: maybe I should have posted this in the what pisses you of section but I wanted to give coding a big mug of f...
cos it took me 2 days to try and create 2 friggen links!
Edit: maybe I should have posted this in the what pisses you of section but I wanted to give coding a big mug of f...
cos it took me 2 days to try and create 2 friggen links! 
Active Ink Slinger
Quote by Jezebelle
People who copy my style.
second that!! They say imitation is the biggest form of flattery... but if they don't talk to you (in the workplace) and they wear exactly what you wore two days ago that aint cool! It sounds petty but it irks the shit outta me.
Active Ink Slinger
If he's so ugly that you wouldn't want to be seen with him, how the hell would you even find him attractive enough to want to sleep with him.
For me I prefer to think of Rich as in 'happy with life', great job as in 'doing what he loves', great arm candy as 'in my eyes, he is' , crap in bed - well practice enough he'll eventually be good at it.
For me I prefer to think of Rich as in 'happy with life', great job as in 'doing what he loves', great arm candy as 'in my eyes, he is' , crap in bed - well practice enough he'll eventually be good at it.
Active Ink Slinger
Quote by PersonalAssistant
I am going to make this to have with Saturday's dinner .... what else I am having remains to be figured out!!
Iszofia .... it looks delicious and easy!! I'll let you know how it turns out!
PA
Doesn't it look absolutely melt in your mouth delicious! Have fun making and enjoying it!
Active Ink Slinger
Blood Orange Margaritas
4 servings
Ingredients
1 cup (8 oz.) fresh-squeezed blood orange juice (6-8 oranges)
1/2 cup (4 oz.) freshly squeezed lime juice
3/4 cup (6 oz.) tequila
1/2 cup (4 oz.) orange liqueur
1/4 cup (2 oz.) simple syrup – half sugar, half warm water
Blood orange slices, for garnish
Directions
Combine all ingredients in a pitcher and stir well to combine. Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired. Serve.
4 servings
Ingredients
1 cup (8 oz.) fresh-squeezed blood orange juice (6-8 oranges)
1/2 cup (4 oz.) freshly squeezed lime juice
3/4 cup (6 oz.) tequila
1/2 cup (4 oz.) orange liqueur
1/4 cup (2 oz.) simple syrup – half sugar, half warm water
Blood orange slices, for garnish
Directions
Combine all ingredients in a pitcher and stir well to combine. Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired. Serve.
Active Ink Slinger
Apple Pie Baked in the APple
Ingredients
5-6 Granny Smith Apples (Make sure they can stand on their own)
1 tsp cinnamon
1/4 cup sugar
1 TBSP brown sugar
Pastry crust - homemade or premade
Method
Preheat oven to 375 deg F
1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.
This recipe will make 4 baked apple pies (in the apple).
2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
Scoop sliced apples into hollow apples.
3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Cover the top of the apple in a lattice pattern with pie crust strips.
Ingredients
5-6 Granny Smith Apples (Make sure they can stand on their own)
1 tsp cinnamon
1/4 cup sugar
1 TBSP brown sugar
Pastry crust - homemade or premade
Method
Preheat oven to 375 deg F
1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.
This recipe will make 4 baked apple pies (in the apple).
2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
Scoop sliced apples into hollow apples.
3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
Cover the top of the apple in a lattice pattern with pie crust strips.
Active Ink Slinger
Hasselback Garlic Cheesy Bread (Lauren's Latest)
Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
Directions:
In a large bowl, stir water, honey and yeast together.
Let yeast proof 5 minutes.
Once you know yeast is active, stir in salt and the flour in 1/4 cup increments.
If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions.
Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink.
Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.
Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.
Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves.
Brush garlic butter in between each slice and fill with a slice of cheese.
Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
Directions:
In a large bowl, stir water, honey and yeast together.
Let yeast proof 5 minutes.
Once you know yeast is active, stir in salt and the flour in 1/4 cup increments.
If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions.
Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink.
Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.
Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.
Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves.
Brush garlic butter in between each slice and fill with a slice of cheese.
Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.
Active Ink Slinger
wow this thread is super depressing. People are such a$$holes
ummm my ex used to call me the most horrible horrible names... and I'm still a little too ashamed to tell anyone... and I rather not dredge up the bad memories
LMB I agree with you... I feel that the next time somebody tells me he loves me, a big part of me is not going to believe it
ummm my ex used to call me the most horrible horrible names... and I'm still a little too ashamed to tell anyone... and I rather not dredge up the bad memories
LMB I agree with you... I feel that the next time somebody tells me he loves me, a big part of me is not going to believe it
Active Ink Slinger
kissing and nibbling on my neck HEAVEN! havent been bitten before, well not on the neck anyway... and on the ass is nice...
I like biting... soft bites with a bit of pressure... not enough to leave marks though... I like biting the guy's shoulders, hips, chest .. every where (apart from the feet eww) ... it's more for my enjoyment that his
I like biting... soft bites with a bit of pressure... not enough to leave marks though... I like biting the guy's shoulders, hips, chest .. every where (apart from the feet eww) ... it's more for my enjoyment that his
Active Ink Slinger
I agree on all the above, it doesn't make a difference to me... wear what you feel the most comfortable in. You'll appear more confident and comfortable on the date if you're comfortable.
Personally, I find glasses on guys sexy and even sexier when I find out they have to wear glasses. I just immediately conjure up images of them reading books and makes my stomach do flip flops (I love a guy who reads!) You could always surprise her by wearing glasses on a future second date.
Have fun on your date
Personally, I find glasses on guys sexy and even sexier when I find out they have to wear glasses. I just immediately conjure up images of them reading books and makes my stomach do flip flops (I love a guy who reads!) You could always surprise her by wearing glasses on a future second date.
Have fun on your date
Active Ink Slinger
What is auto-scanning?
I think every single Lush author is on that site. I recognised countless of Lushies. All stories are posted with the same date as published on Lush.
This is annoying... I know my stories are pretty average but they were written for me and I chose to share them. I don't appreciate them being stolen at all
I think every single Lush author is on that site. I recognised countless of Lushies. All stories are posted with the same date as published on Lush.
This is annoying... I know my stories are pretty average but they were written for me and I chose to share them. I don't appreciate them being stolen at all