“I love you… but it’s gross.”
BuzzFeed Video / Via youtu.be
Because the right bra size is important AF.
youtube.com / Via youtu.be
BuzzFeed
BuzzFeed
You’re welcome.
WHATEVER, let's just look at Zayn.
Ok, why is it so appealing when guys fiddle with something in their hands??
Again, this POV is a lil stalker-ish. But you do you, Complex.
Bye AF.
youtube.com / Via youtube.com
youtube.com / Via youtube.com
youtube.com / Via youtube.com
youtube.com / Via youtube.com
Thousands of grains of sand for the millions of fans.
Via youtube.com
Via youtube.com
Via youtube.com
Thanks to some very clever editing, Ben Affleck plays both Superman and Batman.
Say hello to your new overlord.
Universal Pictures
It’s ~beautiful~.
Just looking for a friend to eat lettuce with, tbh.
Thank us later.
For Ratatouille:
3 cloves garlic
1 onion
1 eggplant
1 bell pepper
1 yellow squash
1 zucchini
5 tomatoes
Salt to taste
1/2 tsp red pepper flakes
2 tsp fresh thyme
2 Tbsp. fresh parsley
2 Tbsp. fresh basil
Additional Ingredients for the zucchini boats:
8 oz ball of fresh mozzarella + 6 whole zucchinis make 12 boats.
1. Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown.
2. Add bell pepper, yellow squash, zucchini, and tomatoes to mixture and reduce to simmer. When the vegetables are softened, season with salt and red pepper flakes. Stir, so the vegetables are well mixed.
3. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
4. Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille. Bake the boat at 400˚F / 200˚C for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately and enjoy!
P.S. Leftover ratatouille is delicious on its own or with pasta.
ALERT: Not for the squeamish.
BBC
IFC
FASCINATING.
BBC
Aloha!
Get the full recipe here.
Get the full recipe here.
Get the full recipe here.
Yummmmm in my tum.
1 cup of sweet rice flour
1/4 cup of white sugar
1 cup of water
Ice cream
Whipped cream
Chocolate syrup
Raspberries
Combine sweet rice flour, sugar, and water in a mixing bowl.
Cover and microwave for 3 1/2 minutes. Stir to make sure everything is well combined. Cover and microwave for another 30 seconds. Stir until the mochi batter gets really stick.
If your waffle iron has settings, aim for medium heat. Spoon mochi batter into your waffle iron. Don't add too much, the mochi batter melts and expands quite a bit. Leave the mochi batter in the waffle iron for about 4-5 minutes.
Remove the mochi waffle and let it cool, it will crisp up as it cools.
Add ice cream, whipped cream, chocolate syrup, raspberries or whatever else you like. Enjoy!
Mahalo.
Leftover rice to form rice 'buns'
Soy sauce
3/4 lb of ground beef
1/3 cup of onions, chopped
3 garlic cloves, minced
1/3 cup of panko
1 tsp of Worcestershire sauce
1 tsp of oyster sauce
8 oz of sliced mushrooms
1 cup of beef stock
1/2 Tbsp. of soy sauce
1 Tbsp. of cornstarch slurry (1 Tbsp. of cornstarch dissolved in 1 Tbsp. of water)
2 sunny side up eggs (optional)
Chopped scallions as garnish
Form 'burger buns' with the leftover rice. Firmly pack rice into your desired thickness. Pan fry until both sides are lightly crisped. Brush soy sauce on both sides of the rice buns and continue to fry until it gets some color. Set aside.
Form burger patties with ground beef, panko, onions, oyster sauce, Worcestershire sauce and garlic. Heat pan over medium. Fry patties to your desired doneness. Set aside.
In the same pan, add mushrooms. Cook until soft. Pour in beef stock and soy sauce. Thicken with cornstarch slurry.
Optional: If using, prepare eggs, sunny side up or over easy go well with this loco moco rice burger.
Put the burger together. Start with the rice 'bun', then the beef patty, cover with gravy, top with an egg, sprinkle on some scallions and top with another rice 'bun'. Enjoy!
So just make it already.
4 bags of dark chocolate
2 bags of white chocolate
Blue food gel
Purple food gel
Star sprinkles
In one large bowl, melt the dark chocolate. Keep warm and set aside.
In two bowls, melt the white chocolate, one bag per bowl. Add blue food gel to one bowl and purple food gel to another until you get the desired color. Keep warm and set aside while you prepare your baking sheet.
Line the baking sheet, pour the dark chocolate, use a spatula to spread out to desired thickness. Pour the blue dyed chocolate over the dark chocolate, then the purple dyed chocolate. Use a knife or skewer and swirl the chocolate around until you get the desired look. Sprinkle with star sprinkles. Set chocolate for at least two hours. Break apart and enjoy!
“Is it too late to back out?”
BuzzFeed Yellow / Via youtu.be
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He hoped that posing for the figure drawing class could help him face his fears.
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That. Is. All.
Yields 12 cups.
20 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar, shredded
1 tablespoon olive oil
12 eggs
Salt and pepper to taste
In a bowl, combine hash browns, one cup of cheddar, salt, pepper, and olive oil.
Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups.
Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
“He wears those shitty chancletas from Walgreens… that sound like farts when you walk.”
Pero Like / Via youtu.be
“If you think this journey is just a physical one, think again.”
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Instagram: @jackgreystone / Via instagram.com
Instagram: @jackgreystone / Via instagram.com
Instagram: @jackgreystone / Via instagram.com
…Told ya so.
Serves Two.
3 tablespoons canola oil
1 pound rib eye steak
¾ tablespoon Kosher salt
½ tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 sprigs rosemary
2 cloves garlic, smashed
1 baguette
4 tablespoons melted butter
2 tablespoons chopped garlic
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley
Preheat oven to 350°F.
Slice the steak in half lengthwise then season all of the sides with the salt and pepper. Heat oil in a pan over extremely high heat until oil is slightly smoking.
Sear the steak for about one minute, then flip. Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute. This helps cook the top of the steak faster and provide more flavor. Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
Cut the ends off the baguette and remove the insides using a knife. Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes. Bake for 15-20 minutes, depending on how you like your steak.
Slices into one inch bites and serve!
Who woulda thought?
Makes six.
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese
Preheat oven to 350° Fahrenheit.
Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium-rare.
Remove the toothpicks, then serve!
You’re welcome.
2 large sweet potatoes
Water (for soaking)
2 Tbsp. corn starch
1 Tbsp. olive oil (or vegetable oil)
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp brown sugar
Salt (to taste)
Shredded parmesan (optional)
Chopped fresh parsley (optional)
Rinse and peel sweet potatoes. To cut into fries, cut a small sliver off the edge of the potatoes lengthwise to create a flat side for them to rest on. Turn the potato over to lay on its flat side. Then cut lengthwise into four to five long slices (or 1/4-3/8 inch slices). Cut each slice lengthwise into three to four fries (1/4-3/8 inch).
Place the fries in a bowl of water and soak for one hour. (This helps remove excess starch from the potatoes so your fries will be crispier.)
Preheat the oven to 425°F / 220°C.
Rinse and dry off. In a large bowl or gallon bag, toss the fries with cornstarch until they're evenly coated. Then add the oil and toss to coat. Add the pepper, paprika, garlic powder, and brown sugar and toss to evenly distribute your spices. (Hold off on adding the salt until after baking. This will help make sure the fries are crispy.)
Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Lay out the french fries, being sure not to overcrowd the pan. (You may need two pans, depending on how large your pans are. Avoid overcrowding one pan or your fries may not crisp up.)
Bake for 15 minutes. Flip fries with tongs, then bake for an additional 10-15 minutes.
Sprinkle on salt (to taste) and serve! Add shredded parmesan and chopped parsley for an optional garnish. Enjoy with your favorite dipping sauce!
Time to shit talk.
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“I feel like we’re playing house right now, like it means something more than what it does.”
youtube.com / Via youtu.be
youtube.com / Via youtu.be
BuzzFeed Yellow / Via youtu.be
Mmm, mmm good.
3/4 cups of sweet rice flour
1/2 tbsp of cornstarch
1/2 cup of water
Chocolate chips
Oil for frying
Combine the sweet rice flour, cornstarch, and water in a mixing bowl. Turn out on table and knead to form a ball of dough. Grab a ping pong size of dough, create a well and fill with chocolate chips. Wrap the dough around the chocolate chips and form into a ball. Make sure to seal well and push out any air pockets. If you don't push out air pockets, they will pop and burst will frying.
Deep fry until the outside is crispy and the mochi balls start floating. Enjoy!
Tot it up!
12 ounces broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, finely diced
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt & pepper
Optional: 2 tsp Sriracha (optional but recommended!)
Preheat oven to 400 degrees.
Fill a medium saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Optional: add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
Ever wondered what you could have made if you hadn’t eaten your banana?
BuzzFeed Video / Via youtu.be
“Yeah, I mean, I’ve thought about it.”
"I think there might be a little more going on."
BuzzFeed Yellow / Via youtube.com
Buzzfeed Video
Buzzfeed Video
Starting to feel very invested in this ship, TBH.
Buzzfeed Video
This guac really is the most extra.
My #lifegoals have just been revised.
Facebook: Radio.Connect.Music1
Facebook: Radio.Connect.Music1
At least she tried.
TBS / Via youtube.com
TBS / Via youtube.com
TBS / Via youtube.com
IT’S MAGIC.
*Plain white mugs
*A large bin (at least 5" deep)
*Warm water
*Nail polish color of choice
Pour water into the bin until it is deep enough to cover the mug about 3/4 of the way to the top.
Quickly pour the nail polish onto the surface of the water. Depending on the age of the nail polish, it should spread out when it hits the surface. Blow on it to disperse clumps, or use a toothpick to swirl colors together.
Dip the mug in the water on top of the nail polish. It should adhere instantly. Set the mug on a paper towel to dry.
If you accidentally get nail polish inside the mug, simply wipe it away with a paper towel soaked in nail polish remover. You can also clean up your marbling this way to create the exact look desired!
For added protection, spray your mug with clear acrylic sealant.
Enjoy your unique marbled mugs!