Hey! If you’re in the same boat as me and are stuck buying college books, I’d recommend registering to Amazon student. You get a prime membership free for six months and I think that’s really helpful since you can get packages with two day shipping. Also it can be done through the account you already have if you’ve never registered before. Here’s the link to register. Hopefully you can save some money like I did. Sorry if this sounds like a scam or something, but just hover over the link and you can see that it isn’t.


madoka confirmed for illuminati
Last week I made these Apple Streusel Muffins with some about-to-go-bad apples and they were to great.
Check out the recipe here: 
Last week I made these mouth-watering Voodoo Style Krispy Kreme Copycat Donuts from scratch! 
Check out the recipe here:
Monday I made some Traditional Buttermilk Beignets with Cinnamon Powdered Sugar!
Check out the full recipe here:
Chicken Ballotine with spinach/bacon Duxelles.

if you love food follow my blog!
12-hour smoked pork shoulder.


Warm, wonderful lunches: Homemade Shoyu Ramen with Whole Wheat Ramen Noodles

With lean pork, tofu slices, fish balls, lots of bean sprouts and chinese kale.
In fact, one of my first savoury posts on this blog was of Shoyu Ramen, and I’ve been dying to make it with my mother again. So when my sister came back from America and my mother decided to make her favourite homemade ramen as a welcome-home meal, I was overjoyed. This is truly a dish worth coming home to, and very simple to make.
Ingredients: 2 packets of Whole Wheat Ramen Noodles/ 1 clove of Garlic/ 1 teaspoon of finely chopped Ginger/ 1 teaspoon of Sesame Oil/ 2 cups of Chicken Soup Stock/ 1 cup of Kombu Dashi Soup Stock/1 tablespoon of Sake/ 1 teaspoon of salt/ 3 teaspoons of soy sauce/ a tiny bit of sugar as needed/ 1 whole head of steamed Chinese Kale, cooked Bean Sprouts, as much meat/fish balls as you would like to put in, pepper to taste
For the soup: In a deep pan, heat sesame oil until it begins to smoke, and then saute the ginger and the garlic in the pan. 
Lower the heat, and add your chicken soup and kombu dashi soup stock and bring these to a boil. Lower the heat, and add your sugar, salt, sake and soy sauce and bring this to a boil again. Run the soup through a strainer, and it’s done!
For the noodles: simply follow the ingredients on the packet (it changes from brand to brand), drain and then serve in the hot soup.
Add toppings and the fresh vegetable last so they retain their colour and freshness! 
Huckleberry Hooch and Strawberry Peach Sangria
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