I've had more of certain LJ-ers than I can stomach anymore. Frak you and the horses you rode in on.





For everyone else who wants access to my posts, fics and pics, comment here and I'll take a look at your journal. If I deny you, it's cause you have certain asshats in your flist and I've really had enough of people sharing my entries with those pieces of shit.

Hi everyone,

Nancy has asked me to come on here and let you all know that it will be at least a few days, if not longer, before she'll be able to get back online. There was a fire at her house and everything was completely destroyed. Thankfully, no one was home at the time! Hopefully she and her family will be back on their feet soon.

If you'd like to send her any messages you can post them here and I'll pass them on to her.

Take care,

Sonia

Hey guys, I'm leaving this post unlocked cause I'm doing my sister a favor. She's looking for volunteers for a study she's doing for university. The study involves questions on Perfectionism, Media Exposure and Body Satisfaction. It's a series of 67 questions and should only take a few minutes of your time.

The questions and consent form are in Word format so I can forward it to your e-mail addy once you let me know here that you're interested in participating and I will forward your answers on to her.

Hope you guys can help us out.

Con pics courtesy of Squig_chelle.


( Pittie Boy )

Con Pics courtesy of Squig_chelle.





( Welcome Back Con-ee's! )

BBQ Teriyaki Pork Kabobs

"A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!"

Original recipe yield: 6 servings.

Prep Time:10 Minutes Cook Time:20 Minutes Ready In:3 Hours 30 Minutes

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INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

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DIRECTIONS:
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

"God is in the details."-Mies van der Rohe

Bottom few Con pics courtesy of Squig_chelle.

( He's So Pittie )

What was your favorite bedtime story as a child and did/do you read it to your children?

Coconut Brownies

"Taste the tropics with these chocolate and coconut brownies. Coconut rum gives them a special unforgettable flavor."

Original recipe yield: 1 - 9x13 inch pan.


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INGREDIENTS:
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup BACARDI® COCO™ Rum
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups grated coconut, divided

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DIRECTIONS:
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.
In a medium saucepan over low heat, melt the chocolate and butter together.
Remove pan from heat and mix in sugar, eggs, vanilla, and BACARDI® COCO™ Rum. Stir in flour, baking powder, salt and 1 cup coconut.
Spread in prepared pan and sprinkle remaining 1/2 cup of coconut on top of brownies. Bake 25-30 minutes or until batter starts to pull away from the sides of pan. Cool.

"Men are creatures with two legs and eight hands"-Jayne Mansfield.