Over several messages of me screeching about this meal in her ear my friend Lilybet made an actual recipe from my directions, impressive!:

Scamps Burd’s special potato-bake:

- 4-5 medium sized potatoes
-½ a brown onion finely sliced
-1 teaspoon mixed dried herbs,
-1 teaspoon fresh crushed garlic, as desired,
-Black pepper and salt depending to taste, I usually grind about 4-5 grinds of each.
-400ml of light thickened cream,
-100-200grams thinly sliced smoked meat Or shredded ham.
-3-500grms Pizza Cheese Mix.

Method:

Par-boil the potatoes before you slice them,just peel the taters cut them in half and boil them till they are soft on the outside (bout 15-20 mins depending on the size).

Add all the herbs to the cream: you are adding the mix to 400ml of cream and a splash of milk, Whisk it with a balloon whisk or a fork.

Cool the par-boiled potatoes with cold water in the pot then slice them thinly and start arranging in a shallow baking pan (at least 1-2 inch hight sides), put sliced meat/shredded ham and cheese between each layer of thinly sliced potato, When you are out of potato put the last sprinkle of cheese and your meat on then pour the liquid mix over it evenly.
You might need to bang the pan and shake it a bit to make sure it has soaked through all the layers. Bake without the cheese on top until the last 20mins, then put on tasty/mozzarella and parmesan on top, to get that got that nice golden brown finish

Have a picture of mine when I took it out of the oven: http://imgur.com/UzhIJtZ

I post a lot about my Goulash when I make it on twitter, Originally based off a recipe I found online but I pretty much tore it apart and re-made it to include the stuff I find makes it better, I've made this a few times now since I like to think I perfected the recipe, so I'll post it here, why not?..somebody else might make it hogod!(if you do please post about how it turned out and link meee!).

Time to make- Anything up to 2-2 and a half hours
Ingredients:

-anything up to 500g of beef, NOT chuck, anything over 300 grams will do, I just buy a heart-smart steak and chop it up)
-I can of tiny taters the 750g tin, they look like this: http://edgell.com.au/~/media/Images/Brands/Edgell/Products/2D10236TinyTaters750g.ashx?mw=245&mh=234
if you don't have tiny taters, just chop up some normal potatoes into small sized cubes, if you DO have tiny taters or something like them just cut them into the same sized cubes.
-I teaspoon of minced garlic
-salt and pepper to taste
-I (400g)can of diced tomatoes
-2 Tablespoons of tomato paste
-two Tablespoons paprika (can use sweet paprika or normal)
-Half an onion (diced)
-Half a capsicum (diced)
-1 and a half cups of beef stock
-sour cream

My account of how to make it hah:

1. Chop everything the hell up into cubes or diced (beef, onion, capsicum)

2. Get a big pot, with a lid, the lid is important, you will need it to make sure the mix does not lose moisture before a certain time when you want it to thicken up, Put some oil of your choice on and dump the capsicum and the onion and and sweat those off until the onion becomes glassy..or until everything starts to brown a little.

3. Dump in your diced beef, stirstirstir, you need to watch it so your onions do not burn while your beef is getting brown, at this time put in your garlic and however much pepper/salt

4. okay so your beef is brownish and there may/may not been some juices that formed while this happened..worry not, leave that alone..don't drain the juices and stuff away you crazy person!. Now, add your can of chopped tomatoes, your stock, the 2 tablespoons of tomato paste and the same of your paprika.

5. let it simmer on low, let it bubble away (LID ON!) for ages, stir it every 15 mins or so to make sure nothing sticks to the bottom of the pot, taste it as well, let it go for at least 2 hours, Try some of the meat every now and again, when it practically falls apart without needing to chew that much you've got it god-damn right, Later, if you feel it's perfect and it still seems there is to much liquid take the lid off and it should shed some(it's meant to be like a thick stew), If the tomato seems too acidic add a teaspoon of sugar, That should balance out the acid and bring the tomato flavour out with the acidity.

6. When serving plop a big dollop of lite sour cream on top, enjoy the HELL out of that!.

I'm sorry but this is hilarious.

One of my exes tried to crow to me over some anon messenger about his new 15 year old girlfriend he had found on Facebook.
I deleted the email because he is POISON to me, But before I did I asked him if he had a picture of his new hot 15 yr old girlfriend, he sent me this: http://i1131.photobucket.com/albums/m552/iphone4-wallpaper-us/2571936397_8546c0ce6a_o.jpg

apparently 'she' sent it to him as her picture.

I immediately googled "beautiful girls on facebook" and it was among the top images, And then I laughed, I laughed so long and hard It hurt, then I just send one message back "um, have you even looked up "beautiful girls on facebook on google search?", And linked him to the picture, His response?:

"FUCK YOU, OUR LOVE IS REAL, FUCK YOU....I will have to ask her about that pic but FUCKYOU YOU JEALOUS BITCH"

And then I laughed forever while I blocked his email.

A youtube video maker/songwriter I follow on twitter is 'Alex Day', known on youtube as 'Nerimon', I saw this conversation on my twitter feed and....just..wow..I love Alex just a little bit more right now : READ FROM BOTTOM TO TOP (blacked out blocks are friends of mine tweeting boring friend things, no cencern to the topic at hand lol)

This is scarily true in my case :P


see more Failbook

Not quoting anybody, just my thought:

Being an apprentice chef is like being the only one in your family who knows how to use computers, Instead of them asking how to configure their router they ask you what type of white vegetables to roast with marinated store-bought roast beef

I'm now working in the campus restaurant 'Zest' two days a week, actually this week is was THREE days because the morning class decided to take a field trip without prior warning and it so happened we were the only other class on site at the time, even though we were only there for a practice day....oh dear.

Tuesdays class goes smooth, My friend Yoko is there doing entrees with me and we have ended up knowing each-otherss dish off by heart so we set up on the end table and even if we need help with prep we know the other-if free is anticipating what we might need andI’mm already prepping olives for her or trimming some green beans to blanch, Or she wil be mandolin'ing a potato for my crispy garnish chips.

Fridays on the other hand are fucking UTTER CHAOS.

Nobody of the usual team except for me is on the the entrees station, I'm not racist at all, nor am I mean but the girl who does Yoko's dish that day is UNBEARABLE.

I end up in a fluttering panic because I’m trying to prep my own dishes while every second Min she comes up to me to ask me to read her recipe to her (which I have read to her multiple times, every Friday for three weeks now)

And while I'm prepping and very focused I get asked overand over and over and over the same godamn question, One conversation like this was today, This is an actual conversation, I'm not over blowing anything:
( IM NOT SHITTING, ACTUAL CONVOCollapse )

I know I love him but everything Is taken over by WoW right now, He snaps at his mother when she interupts and he ignores me (in which I ussually go and watch movies etc on my laptop), IDK, this is my close friends filter and for once I DON'T know what to do..

It's Cata-fuckmylife the newest update, He's been yelling at his mother when she interupts his raid.

Fuck you Cata, fuck you forever, I can hardly get through to my partner.

I still love hm, but he is to busy leveleing up. *curls up*

Just checking up on me?
This journal is friends only, sorry man.
This entry last updated: March 23 2011

And it's been awhile
Since I could hold my head up high
And it's been awhile since I first saw you
And it's been awhile since I could stand on my own two feet again
And it's been awhile since I could call you

And everything I can't remember
As fucked up as it all may seem
The consequences that I've rendered
I've stretched myself beyond my means

It's been awhile
Since I can say that I wasn't addicted
And it's been awhile since I can say I love myself as well and
And it's been awhile since I've gone and fucked things up just like I always do
And it's been awhile but all that shit seems to disappear when I'm with you

And everything I can't remember
As fucked up as it all may seem
The consequences that I've rendered
I've gone and fucked things up again

Why must I feel this way?
Just make this go away
Just one more peaceful day

And it's been awhile
Since I could look at myself straight
And it's been awhile since I said I'm sorry
And it's been awhile since I've seen the way the candles light your face
And it's been awhile but I can still remember just the way you taste

And everything I can't remember
As fucked up as it all may seem to be
I know it's me
I cannot blame this on my father
He did the best he could for me

And it's been awhile
Since I could hold my head up high
And it's ben awhile since I said I'm sorry