200 gm flour
600 gm squid, cut into 5mm/ 1/4 inch rings
For Chilli Mayo:
2 Tbsp of mayonnaise
1 red chilli, sliced
1 teaspoon of capers
1 teaspoon of cut gherkins
Juice of 1/2 lemon
A pinch of paprika powder
Season the flour with salt, pepper and paprika powder.
Mix the squid with flour until they get fully coated.
Fry in the deep fryer for 2 minutes.
Serve with chilli mayo.
For chilli mayo:
Mix the mayonnaise with red chilli, capers, gherkins and lemon juice and give it a good stir.
Season with Paprika powder.
Photo Credit: Trip Advisor
It’s start of the holiday season, and just coming off of the bazillion Thanksgiving posts from grateful people, we are now inundated with posts of people’s decorated Christmas trees.
I, for one, boycott decorating for Christmas until the first weekend in December. I say “boycott” with love and affection because I just can’t enjoy one holiday by rushing into another. And truthfully, I still haven’t put away all my dishes from Thanksgiving yet, so I’m not ready to make another mess in my home without cleaning up from the one I already have right in front of me.
And besides, there’s still ONE more unnamed holiday event that I need to get through before putting up the tree and lights. Mother Nature sponsors this magnificent occasion, and yet it doesn’t get a special date on the calendar. Instead, we recognize this as an entire SEASON of colorful joy, known simply as…
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ENTER THIS CODE: RYANF11795UE
For the chocolate cookie crust:
- Heat the oven to 350°F and arrange a rack in the middle.
- Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
- Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.
For the chocolate mousse:
- Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
- Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
- Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
- Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.
For the whipped cream:
- When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
- To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.
The Angry Generation-Xer. Copyright© T. Riggs 2016
If I had any alter-ego that fulfilled all the animosity of my psyche not being addressed by the bitchy 15 year old that forever resides in a quiet corner of my brain – it would be The Angry Generation-Xer. Juxtaposed, the two give balance to my anger. The 15 year old is the thinker, re-watching old movies, re-reading books, and providing a running commentary when she finds something particularly annoying or amusing. The Generation-Xer is the drill sergeant.
I remember in my early-twenties, first hearing the term “generation-x” and wondering, first; why the heck we needed to label it, I mean real 1980’s recession survivors took a seam-ripper to their Members Only jackets to remove the logo. Kids in the 80’s refused to be labels and walking advertisements. Anarchy was the way… we were too cool to have labels.
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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.