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Jetzt geht‘s loooos!!! ⚽️ Uns 🇩🇪 den Sieg und euch Delta fürs Buhrufen! #euro2020 #fussball #em2021 #wembleystadium #deutschland🇩🇪 #germany #england #achtelfinale✔️ #toniruediger #manuelneuer #oleole #goal #dasrundemussinseckige #london
Sie verordnen sich Toleranz, aber der Teamgeist fehlt, jeder für sich. Bei der WM waren alle gegen Mesut Özil, den gleichen Bodytalk konnte ich jetzt gegenüber Rüdiger und Sané feststellen. Damit schlägt man keine Engländer.
Took a walk down to the dock and something about these chairs reminded me of characters in a film that I have loved since I was a kid, "Same Time, Next Year". It is a total cheeseball film, but I could just see George and Doris here...
George: You always could see through me, couldn't you?
Doris: But that's okay, because... I've always loved what I've seen.
Yep. Cheeseball but makes me smile every time:).
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Everyone who knows me, knows and loves my Party Cheeseball. The recipe is in this small Kraft booklet, like you find at the checkout in the grocery store. Copy Right 1988.
Remix items: striped blouse - thrifted / cutoffs - Old Navy (clearance!) / flats - Urban Outfitters
Spices: necklace - My Mom's Basement via etsy / purse - thrifted / smile - cheeseball
This is an awesome cheeseball that Scott makes. I served it with ritz crackers, wheat thins, cracked pepper and olive oil triscuits, some salami and cheddar.
Recipe:
3 1/2 cups Cheddar cheese
1 stick of butter
2/3 cup chopped green onion
1 small can chopped black olives
tsp curry power (or to taste)
X is for Kisses for Feb. Alphabet Fun 2011
This was just a test shot but I had to use it because I love her cheese ball smile here.
I also am not a huge fan of the kiss mark. I don't have luscious lips to make those awesome kiss prints.
And While I was looking up words that start with X I found out why X means kisses in XOXO. The X became associated with the kiss because signatories used to pucker up and plant one on their X mark, as one would do to a crucifix or bible. It's always nice to learn something new along the way.
Follow the instructions to find your new name.
The following in an excerpt from a children's book, "Captain Underpants And the Perilous Plot of Professor Poopypants" by Dave Pilkey. The evil Professor forces everyone to assume new names......
Use the third letter of your first name to determine your new firstname:
a = poopsie b = lumpy c = buttercup
d = cookie e = crusty f = greasy
g = fluffy h = cheeseball i = chim-chim
j = stinky k = flunky l = bootie
m = pinky n = zippy o = goober
p = doofus q = slimy r = loopy
s = snotty t = tootie u = dorkey
v = queezy w = oprah x = skipper
y = dinky z = zsa-zsa
Use the second letter of your last name to determine the first half of your new last name:
a = apple b = toilet c = giggle
d = burger e = girdle f = barf
g = lizard h = waffle i = cootie
j = monkey k = potty l = liver
m = banana n = rhino o = bubble
p = hamster q = toad r = gizzard
s = pizza t = gerbil u = chicken
v = pickle w = chuckle x = tofu
y = goat z = stinker
Use the fourth letter of your last name to determine the second half of your new last name:
a = head b = mouth c = face
d = nose e = tush f = breath
g = pants h = shorts i = sneakers
j = honker k = butt l = brains
m = tushie n = biscuits o = hiney
p = chunks q = toes r = buns
s = fanny t = sniffer u = sprinkles
v = kisser w = squirt x = humperdinck
y = brains z = juice
Thus, for example, George W. Bush's new name is Goober Chickenshorts. = William Jefferson Clinton is Bootie Liverbiscuits.
What your new name?
Ahaha. So this will probably be deleted really soon.
But I thought you guys might find it kinda entertaining. My brother is such a cheeseball. His victory dance kills me.
Anyways. This is a stop motion for me animation and video class.
You can also have a mini little tour of my house! (: ahahaha
Yep.
That’s about all.
it isn't very good
but
We had lots of fun (:
I am attempting to take over this corner in a downtown building to sell some photos. It's a farmer's market. There's a process to get in. There's a lot of forms to fill out, but life is mostly forms.
I am going to try it for April and 2 weeks in May. It's just Saturdays. It's in the general area that I have shot most of my images in. Right downtown. I think that it is a good fit. Plus there is a lot of food close by: Sausages. Honey. Pork. Jams.
Everyone else appears to be some kind of farmer....
I am tempering my enthusiasm. They might not accept me. They put more weight on food exhibitors.... so maybe I will work in photography PLUS some homemade cheeseballs or something...
It could be a disaster. However, it might not be!
☠ ☠
-->> ..Krang's evil scheme is to plaster his ugly bug-mug onto Mt.Rushmore and scare the country into submission !!
That unpatriotic cheeseball !!
~ t
Thursday Edition: Valerie Roybal
Rainy Thursday greetings from NYC, my collector friends! I'm glad to be back home and have been enjoying some quality time with the best mutt in the universe, Ollie Otter. I've got lots to catch up on and look forward to, so today's introduction will be brief and constructed from recycled ingredients. It's an approach befitting the work of southwestern artist Valerie Roybal, who is herself a scavenger of bits and pieces with a brilliant talent for assembling them just so.
Secret Language 3 and Well-being 2 have much in common with our first edition from Valerie, Secret Language 1. When introducing that edition, here's what I had to say:
Valerie's choice of materials for the Secret Language series speaks to my bookish tendencies, my penchant for wandering through thrift stores and flea markets, and my predilection for proper penmanship. (Alliteration alert!) Aside from the obvious visual allure of her layered constructions, their texture and presence ignite other senses and memories that I fondly associate with all these activities. The snippets of fine calligraphy remind me of lazy comfort of curling up with a well-worn copy of Jane Eyre or Pride and Prejudice. Her color palette wanders across the entire range of shades I find so appealing in the vintage items that always catch my eye, whether they're water-stained snapshots or fire-red Pyrex bowls, happily transporting me to the cluttered chaos of an upstate Salvation Army, with creaky floorboards, dusty air and undiscovered treasures.
Such nice memories to spend time with! Not to sound like a cheeseball, but that's one of the things I most enjoy about living with art. Everything that I have on my walls is the seed for some sort of story or memory, giving me ample opportunity to indulge in some escapism. My here and now is pretty great, but it's nice to be able to go elsewhere once in a while.
It's also pretty great to come home again, and I'm going to be sure to make the most of it since I won't be here for long. As mentioned previously, April is a busy month! One of the month's highlights is sure to be the San Francisco 20x200 Collectors Confab, hosted by the fine folks at Chronicle Books. I'll be back next week with more details on that event, and more great art. See you then.
1. Mom's Mittens, 2. Zach the Hedgehog, 3. Very cabley mittens!, 4. Kitschmas Trees, 5. Lovely mittens., 6. Camdyn's new accessories, 7. Camel and White Herringbone Mittens, 8. Super Snowflake Mittens, 9. Three things I love..., 10. Ready to set sail!, 11. Girly-girl Hedghog, 12. Jack-o-Spherey, 13. Meet Zeke., 14. More pictures, Mom?, 15. My So Called Scarf--Lorna's Laces Bullfrogs and Butterflies, 16. The Three Little Pigs, 17. Backyard Wolf, 18. Purl Bee Beret, 19. Odessa Hat, 20. Bunny Buddy Bag in TLC Cotton, 21. Both my completed Inga Hats, 22. Camdyn in her new Kiddie Cadet, knit from Rowan Summer Tweed, 23. Fiber Trends Flamingo Beach Party!!!, 24. Noro Silk Garden Striped Scarf, 25. Such a cheeseball!, 26. Adult, adolescent, and baby Backyard Foxes, 27. Hello Kitty Top Down Bonnet, 28. Alice's "Hawkeye" Cadet Hat in Cestari Wool, 29. Adult size Cadet Hat, 30. Fake Isle hat from MagKnits, 31. Chevron Scarf from LMKG - Close Up, 32. Marc Jacobs Inspired Ruffle Scarf, 33. Kiddie Cadet, 34. Peek-a-boo!, 35. Backyard Critters - Skunk, 36. Backyard Critters - Owl
Created with fd's Flickr Toys.
I knitted so many things that I really liked last year! It's so hard to pick a favorite... I love them all! blogged
Recipe submitted by Donna and prepared at Cooking.com. You can find the recipe at: www.cooking.com/Recipes-and-More/recipes/Holiday-Pine-Con...
Pictured above: Chef Sydney Meers’ Homemade Pimento Cheese Ball with Chow Chow, served daily at his restaurant, Stove, in Portsmouth, Va. His recipe is shared below in honor of National Cheese Ball Day.
It’s April 18, and it’s NATIONAL CHEESE BALL DAY
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Growing up in the South – the Deep South – there were but two varieties of cheese balls that made their way into our home.
One showed up only at Christmas time and was given to us by some well-meaning folks (usually transplants from the North) and came from Hickory Farms. This cheese ball was a pasty, grainy DayGlo orange orb with ribbons of an equally pasty, equally grainy purplish “port” flavor running throughout. The ball was then rolled in slivered almonds, which I don’t even remember being toasted.
People malign fruitcake. In our house, we liked fruitcake. We maligned these Hickory Farms cheese balls.
The cheese ball that was welcomed with open arms in the home I shared with my paternal grandparents in suburban Atlanta was homemade pimento cheese. Yes, it was a bright orange and had flecks – not ribbons – of color throughout from the pimentos used, but the difference in flavor and acceptance was night-and-day. And almonds? Keep ‘em, California – my grandmother rolled her pimento cheese ball in chopped pecans. Georgia pecans, thankyouverymuch.
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The pimento cheese ball also made appearances during the entire year – not just during the holidays. An outing, a picnic, a holiday meal, church suppers, visiting relatives, wedding and funerals – the pimento cheese ball was front-and-center along some Ritz crackers and a little butter knife.
I can remember my grandmother standing at the kitchen counter with a big block of cheddar and a box grater, scraping the dairy product along the metal with gusto and producing a large mound of shredded cheese. In a milky-white Fire King bowl she’d add the cheese, a jar of drained pimento, Hellman’s mayonnaise, salt, pepper and paprika. It was as simple, but as fabulous as that.
Her hands would grasp a wooden spoon and mix and fold the concoction before covering it up with Saran wrap and putting it in the refrigerator to cure. She explained that pimento cheese needed time for all the flavors to get to know each other.
Now sometimes the pimento cheese got no further than this. It was used to spread between pieces of bread buttered on the outside and thrown in a hot skillet to brown into one of the most incredible grilled cheeses you can imagine. Sometimes it was spread out on top of hot dogs like a relish.
But for the cheese balls, she’d take the firm pimento cheese from the fridge, shape it a bit with a spoon still in the bowl, then shape it some more quickly with her hands. A plate of chopped pecans was at the ready, and the ball would be rolled in those to coat it all the way around before being placed on a serving plate and popped back in the refrigerator until ready for use.
I have to admit that I’m saddened that pimento cheese seems to have fallen from favor. You use to find it more places than you do now; it was always a staple on the menu at diners. But maybe it’s ok, because when I’ve ordered it out over the past 20 years or so, it just hasn’t been the same. A gritty, grainy texture and oily, off flavor of processed cheese is too often apparent, and there seems to be too much mayonnaise.
Maybe its because the folks making it today didn’t have the benefit of knowing what it should really taste like, assuming their parents were from the Hickory Farm camp or north of the Mason-Dixon line. Maybe its because we just rush everything today, and put an emphasis on convenience rather than quality.
But I don’t think that Pimento Cheese has sung her final swan song. Folks like Chef Sydney Meers of Stove Restaurant in Portsmouth, Va. still has it on his menu, and the flavors from his remarkable rendition speak in that lazy, sweet Southern accent of his native Mississippi.
Sydney freely shares his recipe, and I’ve reprinted it here below. Make it as a cheese ball, make it as a spread, but please do make it – it’s a food that is part of our history and heritage that only stays alive when folks eat it, and not just during the holidays.
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SYDNEY MEER’S NEO-SOUTHERN PIMENTO CHEESE
Ingredients
2 cups grated white cheddar, aged for at least 10 months
2 cups grated yellow cheddar, aged 12-15 months
1/2 teaspoon hot sauce
1/2 cup minced leeks, whites only
2 each roasted and chopped red and green bell peppers
Mayonnaise to bind (Hellman’s is Syd’s favorite brand)
salt and pepper to taste
Method
In a large bowl, combine cheese, hot sauce, leeks and peppers and add mayonnaise, a quarter cup at a time, stirring to moisten mixture completely. Add enough mayonnaise to bind. Season with salt and pepper to taste. Cover and refrigerate at least 24 hours to allow flavors to meld.
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Stove Restaurant
2622 Detroit St., Portsmoth
757-397-0900
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For more adventures in food, read my blog: www.patrickevanshylton.com
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