BLW Interview w/ Game of Thrones star, Jason Momoa talks about Justice League and Fashion


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BLW Interview w/ Mickey Rourke talking about Donald Trump’s Muslim ban

BLW Interview w/ Tom Arnold talking about Donald Trump’s 1st Press Conference

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BLW Interview – Donald Trump supporter – Jon Voight says Miley Cyrus & Shia LaBeouf are GUILTY of TREASON

4

Poetry Mondays – Cat’s Tongue by Ryan Fu

1

man-at-oceansea

I stand across from you


in our tiny studio apartment

letting the silence fill up the space

as I wonder what happened to us.

We used to be inseparable,

but now we’re ghost, haunting each other

waiting on faith like Jack and Rose

onboard the Titanic.

I wonder if one our cats could talk,

what they would say?


They probably would say what we were

too scared to say.

That this is over.

There’s no going back.

You can’t put a Band Aid


in a gaping hole. 

So, I stand across from you


in our tiny studio apartment.

Between us an ocean of unhappiness


waiting for a life raft.

RYAN FU

Unknown

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Happy French Toast Day!!! – Fluffy French Toast Recipe

2

Fluffy-French-Toast-2

FLUFFY FRENCH TOAST

Ingredients 

Original recipe makes 12 slices

  • 
1/4 cup all-purpose flour
  • 
1 cup milk
  • 
1 pinch salt
  • 
3 eggs
  • 
1/2 teaspoon ground cinnamon
  • 
1 teaspoon vanilla extract
  • 
1 tablespoon white sugar
  • 
12 thick slices bread
  • PREP
10 mins
  • COOK
20 mins
  • READY IN
30 mins

Directions

  • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Legends by Ryan Fu (The Hated Ones)

1

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As a kid,

I’ve always wanted to capture

a dragon

but I wondered what

would I’ve done

if I actually caught one?

So day in

&

day out

I eat

&

take shit

with a smile on my face

just for the chance to write

my own story.

Because isn’t that the only reason

why we do anything?

Why we abuse

&

torture ourselves,

until we are halfway to our graves. 

We want to be remembered.

We want our words

&

actions

to live on past the afterlife

making us immortal.

We are tired of not being the narrative

because we want to stand out.

We want to become heroes

in our own story. 

So, I remain steadfast

with my pen

&

my balls

waiting for the opportunity,

still chasing that dragon.

Photo Credit: Andy Fair Hurst

RYAN FU

Unknown

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Bacon, Onion and Rye Breard Stuffing Recipe

4

HD-200911-r-onion-rye-stuffing

INGREDIENTS

  1. One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
  2. 4 tablespoons unsalted butter
  3. 1 large sweet onion, such as Vidalia, halved and thinly sliced
  4. 1 celery rib, cut into 1/4-inch dice
  5. 1 teaspoon chopped sage
  6. 1 teaspoon thyme leaves
  7. 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
  8. 2 1/2 cups chicken stock or low-sodium broth
  9. 1 egg
  10. 2 1/2 teaspoons kosher salt
  11. 1/2 teaspoon freshly ground pepper

INSTRUCTIONS

  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
  • In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
  • Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Credit: Food & Wine

Sweet Honey Baklava Recipe

2

Baklava-Recipe-16

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients:
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.

Directions:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen

The Road Not Taken by Robert Frost

2

Wizardpaths

Two roads diverged in a yellow wood,

And sorry I could not travel both

And be one traveler, long I stood

And looked down one as far as I could

To where it bent in the undergrowth;

Then took the other, as just as fair,

And having perhaps the better claim,

Because it was grassy and wanted wear;

Though as for that the passing there

Had worn them really about the same,

And both that morning equally lay

In leaves no step had trodden black.

Oh, I kept the first for another day!

Yet knowing how way leads on to way,

I doubted if I should ever come back.

I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I—

I took the one less traveled by,

And that has made all the difference.

THE POETRY OF ROBERT FROST: THE COLLECTED POEMS, COMPLETE AND UNABRIDGED