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Psssst..Hey DURTYHARRY...stop lurking and cmere


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Originally posted by !@#$%

it's like reading a fifth grade recess.

 

 

on another note, when someone takes a flick of you, doesn't it kind of become their flick?

 

let's face it, if someone takes a nudie flick of you, chances are slim that the flick won't eventually surface somewhere.

 

chiquita..you've got mail

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Originally posted by nomadawhat

 

man work is so boring today. 12oz is terrible.

 

tell me about it.

 

I bust ass from about 8:30 to around 11:45

 

from then I basically play all fucking day long on the internet until 4 which is when i take ten minutes to handle coded print requests from the publisher.

 

Then i look at pornography until about 5.

 

I get off work, go home, smoke a bowl, masturbate or have sex with my gf if she's home, call friends, think about having to go back to school in october, eat, sleep wake up, repeat

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So after the crying was out of the way, daddy would help me up, and we would exchange hugs followed by him making me promise that I would be a good girl in the future. It never seemed to happen though, but I would always promise anyways. After the hug and promises the first thing I would do would be to reach down and pull up my panties which were down around my ankles at this point. He would give me one more hug and I would give each of them a kiss goodnight and it was off to bed. Sometimes my sister would come in to help out by putting cold cream on my sore little butt. If she wasn't there I would still put some on myself, and believe me we went through tons of cold cream in that house. It would be safe to say I would sleep on my tummy after ALL of those "discussion" nights!

 

 

WTF! I feel so dirty...

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tamales = yummskis

 

http://www.epicurious.com/b_ba/b02_class/tamales/art/tamale.jpg'>

 

aww shit

these are easy!

 

 

 

Recipe: Tamales

Corn, Cheese, and Chili Tamales John Rivera Sedlar earned the title "king of tamales" by way of his restaurants (Saint Estèphe and Bikini in Southern California) and cookbooks. Sedlar's tamales are made with ingredients found in most supermarkets and are very easy to assemble. And his tomatillo and avocado salsa offers sharp, spicy flavors, plus a beautiful green contrast to golden tamales.

 

 

Corn, Cheese, and Chili Tamales with Tomatillo-Avocado Salsa

 

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

 

18 servings

 

Tomatillo-Avocado Salsa

 

12 tomatillos, husked, rinsed well

1 small onion, quartered

6 large garlic cloves, peeled

2 to 3 serrano chilies, stemmed

2 ripe avocados, peeled, diced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

 

Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes.

 

 

 

Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

 

Tamales

 

1 6-ounce package dried corn husks

1 pound large poblano chilies

2 cups Masa Harina (corn tortilla mix)

6 tablespoons (3/4 stick) unsalted butter, room temperature

3 tablespoons sugar

2 1/4 teaspoons salt

1/2 cup canned low-salt chicken broth

5 cups frozen baby white corn kernels (about 25 ounces), thawed

3 cups (packed) coarsely grated sharp cheddar cheese

1 teaspoon baking powder

1/8 teaspoon ground black pepper

 

Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.

 

Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.

 

To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.

 

For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese.

 

Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose.

 

Tie ends of filled husks tightly with husk strips.

 

Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert.

 

Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

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originally by and for latin american folk.

 

now updated by uber-trend restaurants, like every other type of down home food.

 

you may have a problem finding masa harina, but the other shit's kinda common.

 

i dunno, do ya have avocados down under?

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Originally posted by !@#$%

originally by and for latin american folk.

 

now updated by uber-trend restaurants, like every other type of down home food.

 

you may have a problem finding masa harina, but the other shit's kinda common.

 

i dunno, do ya have avocados down under?

 

im nah from Aus, and ive never heard of masa harina, serrano chillis , cilantro, maybe there called something different over here.

 

*waves at EyeForAnEye*

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