Sunday, November 14, 2010

Song Of The Day Sunday!

It's song of the day Sunday! That means, I post a good song that I listened to today, you listen to it, and you like it as much as me lol.  Today's song is Come Close (Acoustic) By: Saosin.  Now I don't normally like acoustic songs, but this song is absolutely amazing.  Give it a listen and see if you like it as well.

Peace.

Saturday, November 13, 2010

What I'm making for supper tonight.

 I'm making this for supper tonight, so I thought I'd share the recipe with you guys so you could make it too.

Pepperoni Studded Lasagna

 

Recipe courtesy Guy Fieri

  • Prep Time: 20 min
  • Inactive Prep Time: 15 min
  • Cook Time: 1 hr 0 min
  • Level: Easy
  • Serves: 8 to 10 servings
  • Ingredients

    • 2 pounds lasagna sheets
    • 2 cups hand cut 1/8-inch slices pepperoni
    • 4 cups tomato sauce, recipe follows
    • 1 pound ricotta
    • 16 ounces shredded mozzarella
    • 2 pounds bulk Italian sausage, cooked
    • 3/4 cup grated parmesan

    Directions

    Preheat oven to 375 degrees F.
    Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
    In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.
    In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
    On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

    Tomato Sauce:

    • 3 ounces extra-virgin olive oil
    • 1 yellow onion, minced
    • 5 medium-sized garlic cloves, crushed
    • 6 cups skinned and diced Roma tomatoes
    • 2 tablespoons thinly sliced fresh basil leaves
    • 1 tablespoon minced fresh oregano leaves
    • Salt
    • Freshly ground black pepper
    In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

    Enjoy everyone. Peace.

    Friday, November 12, 2010

    Stoner Comics and Other Verticals.

    Don't have much time tonight, so I thought I'd share the rest of the stoner comics and verticals that I have.  Hopefully I'll be on later to see what you guys think.















    I personally love the Inception ones lol. Peace.

    Thursday, November 11, 2010

    Random Funny Pics!

    I'm being really lazy today (aside from hitting the gym before making this post) so I decided to post a bunch of random pics that make me laugh every time I see them.  Hope they do the same for you.











    Peace.

    Wednesday, November 10, 2010

    What's in my head Wednesdays

    So I think every Wednesday I'm going to give you guys a little sample of what songs/artists are stuck in my head.  You can expect the music to be hip-hop, punk rock, hardcore, or reggae as they are my favorite genres.  This Wednesday I'm featuring a freestyle put out by two of my favorite rappers, Big L and Jay-Z.  This song has a sick flow and amazing lyrics (Warning: Song contains a large number of swears...parental discretion is advised lol.)  Hope you guys enjoy it as much as I do.  I'm also throwing in a song that's been stuck in my head for a few days by a group called Rebelution.  It's a great song to just lay back, chill, and maybe do a little blazing if you so choose :)






     

    Happy Wednesday! Peace.

    Tuesday, November 9, 2010

    Thanksgiving Desert Recipe

    Thanksgiving is just around the corner...Has someone put you in charge of making a desert to bring to Thanksgiving supper? If so, try this recipe for apple crisp. It's very simple, has only a few ingredients, and cooks in no time.  It'll have everyone (including you) om noming. :)

    Ingredients

    Filling:

    • 5 Granny Smith apples, peeled, cored, chopped small
    • 1/4 cup finely chopped pecans
    • 3 tablespoons all-purpose flour
    • 1/2 cup brown sugar
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice

    Topping:

    • 3/4 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 6 tablespoons chilled butter, cut into pieces
    • 1/4 cup coarsely chopped pecans

    Directions

    Preheat oven to 350 degrees F.

    For the Filling:

    • Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

    For topping:

    Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

    Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.