Things that I like @farmerfrank327 - Tumblr Blog

Some Self-defense information, do you know? You should read it carefully, because it will be useful someday.

Tai Chi Uniforms, Tai Chi Shoes for Kung Fu lovers. Loose、 comfortable、elegant and generous is their common characteristics.

Follow each other, cause I will deliver more self-defense information to you.

flyingsheepdog

I love the buffet of targets.

friendly-animals

(Source)

sosuperawesome

Witch Hats

Effie Hase on Etsy

See our #Etsy or #Witch tags

r2--d2

Storm By Photopeter71

wilted-scenes

Thunderstorms over South Dakota

everythingfox

The quick brown fox jumps over the lazy dog

stygiantarot

Love Thyself Brownies

Dark Chocolate Brownies (This isn’t in metric…I’m sorry to my European witches!):

-1 ½ cups granulated sugar

-¾ cups cocoa powder (I use a high cocoa percent powder, that’s what makes it dark chocolate, but you can use what you’re comfortable with)

-¾ cup flour

-3 eggs

-¾ cups melted butter (just under two sticks if you buy them that way)

Optional: -chocolate chips, nuts, peanut butter, etc.

Step 1: Preheat oven to 325 degrees Fahrenheit.

Step 2: Mix all base ingredients until just incorporated. Do NOT overmix. Focus on the batter being hugged by you (through the spoon/whisk) and loved as your mix it.

Step 3: Gently stir in optional ingredient like chips, nuts (if peanut butter you spoon it onto the batter after pouring into pan)

Step 4: Pour into small casserole pan or brownie pan (line with parchment paper for an easy removal, or spray/grease really well. Add self-love and care sigils to the bottom of the parchment paper (reverse side to what you’re cooking on) or with your finger/a brush in the grease/oil spray.

Step 5: Bake for about 25 min (check on it regularly after 20 min, each bake is different and finicky)

Enjoy!

finedining

Crunchy Honey Garlic Chicken Breasts

Ingredients

4 large boneless skinless chicken breasts

2 cups flour

4 tsp salt

4 tsp black pepper

3 tbsp ground ginger

1 tbsp freshly ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 tbsp paprika

1 tsp cayenne pepper

4 eggs

8 tbsp water

2 tbsp olive oil

3-4 cloves minced garlic

1 cup honey

¼ cup soy sauce low sodium soy sauce is best

1 tsp ground black pepper

Canola oil for frying

Directions

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store ½ in a Ziploc bag in the freezer. I always like to make enough for next time…and there’s always a next time with this recipe.

Make an egg wash by whisking together the eggs and water.

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 ½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce: In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

cravefoodie

Samoas Cookie Pie (Girl Scout Cookie)

Ingredients:

½ cup unsalted butter (1 stick), melted

1 large egg

½ cup light brown sugar, packed

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

¼ teaspoon salt, or to taste

¾ cup semi-sweet chocolate chips, for sprinkling

1 ½ cups sweetened shredded coconut, loosely laid in measuring cup (not packed)

two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)

4 to 5 ounces salted caramel sauce

¾ cup semi-sweet chocolate chips, melted for drizzling

Directions:

Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined; don’t overmix.

Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.

Remove pie dish from oven, and evenly sprinkle ¾ cup chocolate chips over the crust.

Evenly sprinkle the coconut.

Evenly drizzle the sweetened condensed milk (just eyeball it).

Evenly drizzle the caramel sauce (just eyeball it).

Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than over bake if you’re unsure.

Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding ¾ cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.

Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about ½-inch apart.

Pie doesn’t have to be cooled to add the chocolate drizzle.

Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving.

Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.

Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plastic wrap, and putting those in a large ziploc bag.