These women who are most certainly drunk keep falling off their bunk beds. Could easily turn ugly though.
This guy paid a pretty hefty price for not wearing any gear and pulling of donuts in the sand close to a road. Idiot.
This obviously very drunk guy decided to get a bit frisky and ended up taking a fall and made a fool out of himself.
soooo i'm a go go dancer...and my boss has me dance at this one new club...apon my arrival it seems normal ..as I get escorted to my fitting room it's a mop closet behind a kitchen... to make a long story its not just a regular club night..It's lesbian night!!! lol....what was even more strange...after we were done dancing for our new lesbian friends...they cooked us burgers!!lol..idk suttin about sweat from booty shaking and burgers doesnt mix well for me...just another random might as a go go dancer
Funny compilation of bugs and people. I guess they don't mix well. Can't stop laughing...
Liberty Fillmore, the Shopping Cart Whisperer, is forced to get a regular job in order to pay the bills. Unfortunately his unconventional style doesn't mix well with the working world.
This is a video of me doing an amateur contest at the gay 90's in Mpls, MN. The background music is not the orignial music but it mixes well. :P If you wanna see the original video check out my youtube page and check out all of my videos. :D
Here's the link:
Andrew WK does not mix well with Juggalos.
GRILLED OR BAKED SEA BASS WITH SWEETCORN & CHERRY TOMATO SALSA
Salsas are all the rage at the moment, here is a twist using roasted sweetcorn, flavoured with lime and coriander. Perfect with sea bass.
Preparation time: - 15 minutes.
Cooking time: - 15 minutes in total.
4 sea bass, whole, defrosted
6 tbsp olive oil
2 whole fresh sweetcorn
2 tsp fresh red chilli, finely chopped
½ red onion, finely chopped
12 cherry tomatoes, quartered
2 fresh limes
2 pinches granulated sugar
3-4 tbsp chopped fresh coriander
1. Pre heat the grill or oven to a high setting.
2. Place the sea bass on a chopping board and slash across the fish in a diagonal fashion.
3. Carefully cut the sweetcorn in half.
4. Stand the corn on the cut end and shave off the ears with a sharp knife. Do the same to the other three pieces.
5. Meanwhile, place 2 tbsp of olive oil into a wok or frying pan.
6. Add the ears of sweetcorn and the chilli then sauté quickly over a high heat until they take a little colour.
7. Once cooked, spoon into a bowl and cool slightly.
8. To the sweetcorn, add the chopped red onion, cherry tomatoes, and juice from 2 large fresh limes.
9. Add a little salt and pepper, sugar then mix well, finally add the chopped coriander.
10. Spoon the last 4 tbsp of oil over the 4 sea bass and season well with salt and pepper.
11. Place onto a baking sheet or tray and pop under the grill or in the oven.
12. Cook for 10-12 minutes or until lightly cooked.
13. Serve the bass whole spooning over the salsa.
Copyright Phil Vickery July 2008
Here is one of my favourite healthy treat recipes High protein ice cream!
Ill mix the following in the blender:
1 cup of egg whites
10-20 frozen strawberries depending on the size (you can also add in other frozen fruit of your choice)
2-3 scoops of vanilla whey protein
2 tablespoonfuls of Splenda
Blend it up until it has a consistency like frozen yoghurt. Youll most likely have to stop and stir up the frozen fruit a couple times to get it to mix well because it is so thick.
Give it a try and then post a comment to let me know how you like it.
SIMPLE HALLOWEEN DEVILLED PORK CHOPS
Pork chops, brushed with a simple spicy sauce made from mustard, ketchup and honey, grilled or baked served with served with potato wedges and roasted very mild sweet chilli baby carrots. Good Halloween or bonfire food. This recipe will scale up easily for more persons.
Preparation time: - 5 minutes.
Cooking time: - 15 minutes.
4 pork chops
3 tbsp Dijon mustard
2 tbsp tomato ketchup
1 tbsp brown sauce
1tbsp granulated white sugar
1 tbsp runny honey
pinch or two of salt
½ tsp ground pepper
500g Chantenay carrots
1 fresh red chilli, medium, Jalapeno
4 tbsp extra virgin olive oil
Aldi frozen potato wedges
Pre heat the grill to medium setting.
Place the mustard, ketchup, brown sauce, sugar, honey, salt, and pepper into a bowl and mix well.
Place the pork chops onto a chopping board, then nick the fat with a sharp knife at 1cm intervals.
Place the chops onto a non stick baking tray, spoon over half the sauce.
Turn over and spoon over the rest of the sauce.
Lightly grill on one side for 7-8 minutes.
Carefully turn over, and grill the other side for 7-8 minutes, or until well browned, but not black.
Take care that you keep an eye on them due to the amount of sugar and honey they will burn quickly.
Serve with the roasted carrots and a few potato wedges.
ROASTED SPICY CARROTS
Preparation time:- 5 minutes.
Cooking time:- 40 minutes.
500g Chanteny carrots, whole and washed well
4 tbsp extra virgin olive oil
½ fresh red chilli, finely chopped
Pre heat the oven to 200°C gas 6.
Toss the carrots in the oil and chilli, then season well with salt and pepper.
Place into a baking tray and cook in the pre heated oven until well browned and cooked.
Serve with the pork chops.
Copyright Phil Vickery
NO BAKE SPICED CHRISTMAS CHOCOLATE FRIDGE CAKE
Nice and easy, no baking needed, just melt, stir, chill, all done, any dried fruit can be added.
Preparation time:- 15 minutes.
Baking time:- none.
100g Aldi Moser milk chocolate, chopped
100g Aldi Moser bitter chocolate, chopped (85%)
225g unsalted butter
4 tbsp Golden Syrup
3-4 tbsp cocoa powder
1 tsp ground mixed spice
1 x 250g pack Aldi Rich Tea biscuits, roughly crushed
Place the chocolates, butter and Golden syrup into a bowl and gently melt over a pan of simmering water.
Place the sultanas (or any dried fruit) cocoa powder, spice and crushed biscuits into a separate bowl and mix well.
Once the butter and chocolates are melted add the dry ingredients and really mix well.
Spoon into a Swiss Roll tray lined with baking parchment, and spread out evenly.
Chill well, best overnight.
Cut into small pieces when chilled, serve with strong tea.
Copyright Phil Vickery