Where's Diva??
- Thread starter ABSTRUSE
- Start date
English Lady
Erotic English Rose
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- Sep 28, 2002
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Recidiva's other half has been posting regularly on the GB, I've not seen her in a while though.
She'll pop up soon, no doubt
She'll pop up soon, no doubt
slyc_willie
Captain Crash
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ABSTRUSE
Cirque du Freak
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Oh no no....Recidiva.
slyc_willie
Captain Crash
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ABSTRUSE
Cirque du Freak
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Ah. Okay.
Haven't seen her around in quite a while.
Me either....I hope she's okay.
MagicaPractica
Alchemist
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- Oct 25, 2004
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I was just wondering how she was today myself. I don't know.
ETA: Last siting - 1/8/2008
Last edited:
ABSTRUSE
Cirque du Freak
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Maybe if we all clap our hands........no wait...that's Tinkerbell.
Maybe if we set an offering of M&M's??
MagicaPractica
Alchemist
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ABSTRUSE
Cirque du Freak
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Um...
Uh...no.
Damn....M&M gnomes are rampant again!
MagicaPractica
Alchemist
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Hmmm, I have mini chocolate chips. Do you think that would work? Dang, I seem to have gotten peanut butter in the bag with them. Oops.
ABSTRUSE
Cirque du Freak
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thats tragic, now you have to eat them all.
MagicaPractica
Alchemist
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Salvor-Hardon
A kiss is still a kiss
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I miss her too
TheeGoatPig
There is no R in my name
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If you stopped by more often you wouldn't miss us anymore
(you'd be sick to death of us)
Chantilyvamp
Confidently Neurotic!
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recipes, where are the recipes?
Ok I need to leave the food alone today. Glad to see your ok even if on for just a bit
Recidiva
Harastal
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If you stopped by more often you wouldn't miss us anymore
(you'd be sick to death of us)
Oh my GOD, you're totally right.
But I'm sick of ME already.
Damn.
Recidiva
Harastal
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recipes, where are the recipes?
Yay! No! Never leave the food alone!
Recipes for Hummus, soft pretzels, lamb shanks, Singaporean Chicken and Rice listed here:
http://forum.literotica.com/showthread.php?t=467625&page=174
My favorite Tortoise-sponsored Foodgasms thread on the GB.
Chantilyvamp
Confidently Neurotic!
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Recidiva
Harastal
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forgive me i just slobbered on the keyboard
Every recipe here is totally slobber worthy. I approve.
I'm going to make Naan and Tzatziki and ginger-beef meatball Congee this week. And more hummus...and more pretzels...
I just need more dill and more rice and then there's no stopping me. And more Yogurt. Okay, I'm going shopping in about 4 hours.
Chantilyvamp
Confidently Neurotic!
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are those recipes on there as well? *giggles* I need to order the chinese soon or I'll be raiding the store.
Recidiva
Harastal
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Hm. I haven't tried the Naan yet, so I can't speak for it. I'm going to try it today though, and it looks good.
Let me type up the Congee recipe quick and post it. Love that stuff.
NAAN FOR BREADMAKER
Bread:
Wet:
1/2 cup water
2 Tbsp butter
3/4 cups yogurt
Dry:
3 cups flour
1/2 Tbsp sugar
1/2 tsp salt
Create a well in top and then add:
1/2 Tbsp yeast
Topping: Melted butter
Use dough cycle on machine. Remove dough from machine and divide into 12 parts. Preheat oven to 500. Roll each part into a small circle (about 8″ diameter) and place on greased pizza or other baking pan. Brush top of each one with melted butter and press finely chopped onion into dough. Bake 10-15 minutes until puffy and brown.
Recidiva
Harastal
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This is a traditional Chinese breakfast. It's a rice porridge with spiced meatballs.
Congee
2 cups raw extra-long grain rice
6 quarts water
Salt
1 Tbsp peanut, vegetable or corn oil
1-1/2 pounds ground beef
1-1/2 cups finely chopped water chestnuts
1/8 cup finely slivered ginger
1/8 cup finely chopped scallion
1/8 cup finely chopped cilantro
Ground white pepper to taste
1 Tbsp sesame oil
Place the rice in a colander and rinse very well under cold running water.
Put the rice into a deep kettle and add 6 quarts of water, 1 tsp salt, and the Tablespoon of oil. Cover and bring to a boil. Do not stir.
Reduce the heat to medium low and prop the lid of the kettle partially open, using a chopstick or similar device. Let simmer 3 hours without stirring.
When the rice is almost ready, place the beef in a mixing bowl. Add water chestnuts, ginger, scallion, sesame oil and cilantro to the meat. Stir, gradually add ¾ cup cold water. Shape into 60 to 70 meatballs, about 1 inch in diameter.
When the rice has cooked 3 hours, drop the balls into the simmering rice mixture. Add salt and white pepper to taste and simmer 10 minutes. Serve.
Congee
2 cups raw extra-long grain rice
6 quarts water
Salt
1 Tbsp peanut, vegetable or corn oil
1-1/2 pounds ground beef
1-1/2 cups finely chopped water chestnuts
1/8 cup finely slivered ginger
1/8 cup finely chopped scallion
1/8 cup finely chopped cilantro
Ground white pepper to taste
1 Tbsp sesame oil
Place the rice in a colander and rinse very well under cold running water.
Put the rice into a deep kettle and add 6 quarts of water, 1 tsp salt, and the Tablespoon of oil. Cover and bring to a boil. Do not stir.
Reduce the heat to medium low and prop the lid of the kettle partially open, using a chopstick or similar device. Let simmer 3 hours without stirring.
When the rice is almost ready, place the beef in a mixing bowl. Add water chestnuts, ginger, scallion, sesame oil and cilantro to the meat. Stir, gradually add ¾ cup cold water. Shape into 60 to 70 meatballs, about 1 inch in diameter.
When the rice has cooked 3 hours, drop the balls into the simmering rice mixture. Add salt and white pepper to taste and simmer 10 minutes. Serve.
