Nagwa-wifi muna before umalis..
Hihihih.
La lang…
Ala mapost!

losingweightinthecity:

One of the best things about having a blog is that it’s really easy to look back on the past year.

2010 was pretty awesome, and I wondered how 2011 could top it. (Last year’s look back.)

There were some really low lows this year, but there were plenty of high points, too.

Click through to read the whole thing—it’s long!

Welcome 2012.. Let’s start the year right! Damn! I can’t upload photos because of poor internet connection.. Traffic??? Hohohohoh..LMAO.. I’ll try again later..

kainis sana SUPERSURF nlng.. di makayoutube,di mka pT!! lahat na!!! adik ka!!

fakecriterions:

Swamp Thing [1982]

An email submission from Swishel for Faked From the Dead.

milkmadeicecream:

flavor of the day, courtesy of MilkMade Member Norbert: Cinnamon Peach
cinnamon ice cream with chunks of peach and chocolate nibs 

Last week was the coolest delivery week. Not only did our members text, tweet, and email with delight over the new flavors, but one member actually MADE US A PINT. Man, that was awesome.

Our member, Norbert, is a home ice cream maker himself and handed us a pint of his cinnamon peach ‘scream with chocolate nibs. We immediately dug in after deliveries. Delicious! And a unique blend of spice and sweet. Thanks Norbert!

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shocks… it’s hard to breathe.. i smell pesticides..

recipe-file:

Hippie Rice
Recipe via of Mark Bittman, from the Food Matters Cookbook
Makes: 4 servings

Ingredients:

1/3 cup sunflower seeds
1 cup any long-grain brown rice
Salt, to taste
1 head broccoli (about 1 pound), cored and roughly chopped
2 tablespoons olive oil
1/3 cup raisins
1/2 teaspoon red chili flakes, or to taste
Lemon wedges

Preparation:

1. Put the sunflower seeds in a medium saucepan over medium-low heat and toast, shaking the pan often, until they begin to brown but don’t burn, 5 to 10 minutes. Remove the seeds from the pan and let cool in a big serving bowl.

2. Put the rice in the pan and add water to cover by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook until most of the water is absorbed and the rice is just getting tender, 20 to 30 minutes.

3. Pack the broccoli into the pan on top of the rice—don’t stir; just leave it on top—and add a little more liquid if the water is evaporating too quickly. Replace the lid and continue cooking, adding a small amount of water if the pan boils dry, until the rice and broccoli are both tender, 5 to 10 more minutes. Transfer the rice and broccoli to the bowl with the sunflower seeds and toss with the oil, raisins, and red chile flakes. Taste and adjust the seasoning. Serve immediately or at room temperature with the lemon wedges.

Read More http://www.glamour.com/health-fitness/blogs/vitamin-g/2011/01/dinner-tonight-hippie-rice.html#ixzz1R9TArbMe