Trabic

joined 1 year ago
[–] [email protected] 2 points 1 month ago
[–] [email protected] 1 points 1 month ago

Still takes me two tries more than %50 of the time with usb-c

[–] [email protected] 2 points 1 month ago

Lol, great picture either way.

[–] [email protected] 2 points 1 month ago (2 children)

Nice picture.

FYI that is almost certainly a hen.

[–] [email protected] 2 points 1 month ago

Southern New England suburbs. They really are something to see

[–] [email protected] 1 points 1 month ago

Hey, you know what they say, see a hen to get that booty action...

[–] [email protected] 3 points 1 month ago (4 children)

Her and Ben Franklin.

[–] [email protected] 3 points 1 month ago

Amazing how fast they are.

That's how I feel about geese.

113
Turkey (i.imgur.com)
 

Cruising the cul de sac.

[–] [email protected] 2 points 2 months ago

Aww, little boots.

174
Super-Remy (i.imgur.com)
 
[–] [email protected] 2 points 2 months ago (1 children)

Compromise to Floomps?

[–] [email protected] 5 points 2 months ago (3 children)

That looks more like a flump than a flop.

[–] [email protected] 3 points 2 months ago

Isn't he though? The blanket was a gift, but I am told the brand is Vera Bradley. He is an expert in all things fleece.

 
 
11
Cream Puffs (i.imgur.com)
submitted 5 months ago by [email protected] to c/foodporn
 

Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook.

Preheat oven to 450f.

Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer.

Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next.

Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12.

450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles.

Cool on rack and serve with vanilla ice cream and chocolate sauce.

Cream puffs keep a day or three in tightly sealed containers.

En Guete and Merry New Year

9
submitted 6 months ago by [email protected] to c/cat
 
 
22
submitted 7 months ago* (last edited 7 months ago) by [email protected] to c/pocketknife
 

It looks tiny, and at 35g it is, but a 3.5" handle is enough for even my meaty hands, and most of the time a 2.5" blade is plenty. In fact, it is about the same length as a CRKT Pilar that weighs more than the Woodswalker and the sheath (55g) together.

It's not what you would call "heavy duty", that weight has to come from somewhere. You're not going to chop down trees or open paint cans with it, but it is great to have a paring knife for a picnic/cookout and other light tasks. It's easier to clean and sharpen than a folder, and you don't have to explain how a liner lock works to your friends.

The sheath is it's real party trick, fits perfectly in the back pocket of jeans or inside pocket of a jacket, with just enough handle sticking out to pull. They also make a kydex neck sheath, but this isn't c/neckknives.

Like cameras, the knife you have with you is more useful than the one you left at home, and this little guy is in my pocket more days than not.

 

And bourbon...

 
 

I've been experimenting on babys lately, so here is tonight's samhain version:

Preheat oven and pan to 220c

Ingredients:

4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.

Make baby batter:

Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins

Cook the baby:

Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.

After about 10 minutes turn the oven down to 420 so you don't burn the baby.

The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!

Happy Halloween!

 

But only if it's Dutch.

I've been experimenting on babys lately, so here is tonight's samhain version:

Preheat oven and pan to 220c

Ingredients:

4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.

Make baby batter:

Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins

Cook the baby:

Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.

After about 10 minutes turn the oven down to 420 so you don't burn the baby.

The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby!

Happy Halloween!

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