Robert Plant during a recording session for “Led Zeppelin II”, at Atlantic Studios in NYC, 1969.

Robert Plant during a recording session for “Led Zeppelin II”, at Atlantic Studios in NYC, 1969.

(Source: babeimgonnaleaveu, via lovemy-hippielife)

In honor of the #VeronicaMars #marathon my #mcm #ChrisLowell aka #Piz #StoshPiznarski ♡♡♡ #actor #photographer & super #handsome… #Swoon.

In honor of the #VeronicaMars #marathon my #mcm #ChrisLowell aka #Piz #StoshPiznarski ♡♡♡ #actor #photographer & super #handsome… #Swoon.

literallysame:

this baby is gonna have one hell of a story to tell when he’s older

(via jessehimself)

(Source: sandandglass, via jessehimself)

Your girl is #lovely, #Hubbell. #thewaywewere #sexandthecity #letitbe #satc #exandthecity… #always.

Your girl is #lovely, #Hubbell. #thewaywewere #sexandthecity #letitbe #satc #exandthecity… #always.

kushandwizdom:

More good vibes here

08282014. The End.

kushandwizdom:

More good vibes here

08282014. The End.

(Source: weheartit.com)

kushandwizdom:

More good vibes here
Cheesy Cornbread Chili Casserole

What you will need:
1 pound lean ground beef
1 medium yellow onion
1 green pepper
3 cloves of garlic
1/2 cup salsa of your choice
1/2 cup low sodium chicken broth
3/4 jar of room temperature queso dip
1/4 cup taco seasoning
1 tablespoon salt
1 1/2 teaspoons black pepper
1 tablespoon dried oregano
1 box cornbread mix of your choice
1 bag of shredded cheese of your choice (cheddar, monterey jack, mexican blend, pepper jack)
Directions:
Preheat oven to 350 degrees. Start off by dicing your onions. While dicing onions heat 1 tablespoon butter & 1 tablespoon olive oil in a large pan over medium heat. Once onions are diced add to pan. Season onions with a pinch of salt & pepper. While onions are cooking deseed & dice green pepper, and peel & mince garlic. Once onions are translucent add peppers & garlic to pan. Cook on medium heat for 5 minutes. After 5 minutes mix around veggies to prevent from sticking, cover veggies, and reduce heat. Let simmer for 5-7 minutes, turning veggies every so often. After 5-7 minutes mix in ground beef, taco seasoning, salt & pepper, and dried oregano. Let brown. Once beef has browned add salsa & low sodium chicken broth, stir until well incorporated, cover, reduce heat, and let simmer on low heat for 15 minutes. While that is simmering make your cornbread mix. Typically this means adding 1 box of cornbread mix, 1 egg, and 1/3 cups of milk to a bowl & stirring well until no lumps & bumps. Once the ground beef has simmered for 15 minutes its time to start layering your casserole dish. First pour all the ground beef into the bottom, make sure to smooth everything out so it is evenly distributed. Then take about 1/4 of your jar of queso dip, and with a rubber spatula evenly smooth out the queso dip. If you need to add more queso to fill in the holes please do so. Now the second to last step is pouring your cornbread in an even layer over your queso. Again smoothing out with a rubber spatula. Finally the last step. Take about half the bag of the shredded cheese of your choice and sprinkle that over top of the cornbread. Place in 350 degree oven on bottom rack & let cook for 25 minutes or until golden brown making sure to check often! Let sit for 10-15 minutes before digging in. Enjoy!
Southwestern comfort food at its finest :)!!!
What do you guys think?

Cheesy Cornbread Chili Casserole

What you will need:

  • 1 pound lean ground beef
  • 1 medium yellow onion
  • 1 green pepper
  • 3 cloves of garlic
  • 1/2 cup salsa of your choice
  • 1/2 cup low sodium chicken broth
  • 3/4 jar of room temperature queso dip
  • 1/4 cup taco seasoning
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon dried oregano
  • 1 box cornbread mix of your choice
  • 1 bag of shredded cheese of your choice (cheddar, monterey jack, mexican blend, pepper jack)

Directions:

Preheat oven to 350 degrees. Start off by dicing your onions. While dicing onions heat 1 tablespoon butter & 1 tablespoon olive oil in a large pan over medium heat. Once onions are diced add to pan. Season onions with a pinch of salt & pepper. While onions are cooking deseed & dice green pepper, and peel & mince garlic. Once onions are translucent add peppers & garlic to pan. Cook on medium heat for 5 minutes. After 5 minutes mix around veggies to prevent from sticking, cover veggies, and reduce heat. Let simmer for 5-7 minutes, turning veggies every so often. After 5-7 minutes mix in ground beef, taco seasoning, salt & pepper, and dried oregano. Let brown. Once beef has browned add salsa & low sodium chicken broth, stir until well incorporated, cover, reduce heat, and let simmer on low heat for 15 minutes. While that is simmering make your cornbread mix. Typically this means adding 1 box of cornbread mix, 1 egg, and 1/3 cups of milk to a bowl & stirring well until no lumps & bumps. Once the ground beef has simmered for 15 minutes its time to start layering your casserole dish. First pour all the ground beef into the bottom, make sure to smooth everything out so it is evenly distributed. Then take about 1/4 of your jar of queso dip, and with a rubber spatula evenly smooth out the queso dip. If you need to add more queso to fill in the holes please do so. Now the second to last step is pouring your cornbread in an even layer over your queso. Again smoothing out with a rubber spatula. Finally the last step. Take about half the bag of the shredded cheese of your choice and sprinkle that over top of the cornbread. Place in 350 degree oven on bottom rack & let cook for 25 minutes or until golden brown making sure to check often! Let sit for 10-15 minutes before digging in. Enjoy!

Southwestern comfort food at its finest :)!!!

What do you guys think?

sixv:

Scarface (1983)

My girl.

sixv:

Scarface (1983)

My girl.

posthawk:

Scarface (1983)

Michelle Pfeiffer is everything in Scarface… and just in general. Love her.

Delicious Homemade “N’awlins Style” Jambalaya Recipe
What you will need
1 Pack of Andouille Cajun Style Sausage, Sliced (I only get Nitrate free, no added hormones a great brand to try is Aidells)
3-4 (depending on size) Boneless Skinless Chicken Breasts, Sliced into strips or diced
1/2 pound FRESH Shrimp, shelled & devained
1 Large Green Pepper, diced
1 Large Yellow Onion, diced
3 Stalks of Celery, sliced 
3 Cloves of Garlic, minced
About 1 - 1 1/2 Cups Red Wine (for deglazing)
Butter
3 1/4 cup Low Sodium Low Fat Chicken Broth
Salt
Pepper
Cajun Seasonings (Salt, Black Pepper, Cayenne Pepper, Dried Parsley, Dried Oregano, Smoked Paprika, Garlic Powder, Onion Powder. Thyme & Bay Leaf optional for this particular dish)
1 1/2 Cup Long Grain Rice
1, 8oz can Tomato puree
1, 14 oz can Diced/Crushed Tomatoes
About 1 1/2 heaping tablespoon Corn Starch or Flour
Jambalaya Mix:
1 tablespoon Dried Parsley Flakes
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Thyme (optional
1 Bay Leaf (optional)
Directions:
Start off by cleaning your veggies. Cut them in specified sizes (diced/minced). Melt 2 tablespoons of butter in medium pan. Once butter has melted & pan has heated up transfer diced onions into pan. Let the onions cook until translucent, I like to caramelize mine just a little bit for extra flavor. Once onions have cooked sprinkle cornstarch/flour over onions. Mix onions & cornstarch/flour together. Add about 2-3 more tablespoons of butter to onion mix, this will create an onion “rue” which will thicken our Jambalaya sauce later. Let onion rue sautee until it is a nice caramelized brown color. Next deglaze the pan with a couple tablespoons of red wine. Scrape the bottom of the pan getting all of the onion rue & brown bits up. Now its time to add the garlic, let that cook with onion rue until browned. Once garlic is toasted, add the rest of the holy trinity to the pan, the celery & green peppers. Let sautee for a couple minutes. Once sauteed cover, and turn heat down to low heat. Let that sit for about 7 minutes. Once veggies are tender in Dutch Oven (or Large Pot with a Lid) combine jambalaya mix, long grain rice, tomato puree, crushed/diced tomatoes, low sodium low fat chicken broth, and veggie sautee. Stir mixture well. Once stirred well, turn flame on medium heat to bring to a slow boil. Now while that pot is coming to a boil, in the SAME pan you cooked veggies in take about 1/4 cup of red wine & deglaze the pan. Again scrape the bottom of the pan getting all brown bits up. Turn to high heat while scrapping, and let reduce. Once red wine has reduce pour that into the Pot/Dutch Oven of Jambalaya Mix. Once again in that SAME pan we’re going to add 2 tablespoons of butter. Once butter has melted and pan has heated up add sliced Andouille Sausage. Let the sausage start to caramelize for a couple minute & release some fat. Once sausage has caramelized a little add sliced chicken strips to the pan. Let that sit on medium heat until the chicken has just cooked through just enough. Now add chicken & andouille to the Pot/Dutch Oven of Jambalaya Mix. Once again you’re going to deglaze the pan, this time with 1/2 cup of red wine. You know the deal, scrape your pan to get all the delicious little brown bits of flavor up, let the wine reduce by half. Once reduced add to Jambalaya Mixture. Stir very well. Once mixture has come to a boil, cover, reduce to low heat, and let simmer while covered for 20 minutes stirring occasionally.  After 20 minutes add shrimp until pink, about 5-7 minutes. Turn off flame, and remove from heat. You can either choose to dig in now, or you can let it sit for 10-15 minutes to set.
Enjoy your delicious HOMEMADE N’awlins Style Jambalaya :)!  
Any questions? Send me a message, or comment!

Delicious Homemade “N’awlins Style” Jambalaya Recipe

What you will need

  • 1 Pack of Andouille Cajun Style Sausage, Sliced (I only get Nitrate free, no added hormones a great brand to try is Aidells)
  • 3-4 (depending on size) Boneless Skinless Chicken Breasts, Sliced into strips or diced
  • 1/2 pound FRESH Shrimp, shelled & devained
  • 1 Large Green Pepper, diced
  • 1 Large Yellow Onion, diced
  • 3 Stalks of Celery, sliced 
  • 3 Cloves of Garlic, minced
  • About 1 - 1 1/2 Cups Red Wine (for deglazing)
  • Butter
  • 3 1/4 cup Low Sodium Low Fat Chicken Broth
  • Salt
  • Pepper
  • Cajun Seasonings (Salt, Black Pepper, Cayenne Pepper, Dried Parsley, Dried Oregano, Smoked Paprika, Garlic Powder, Onion Powder. Thyme & Bay Leaf optional for this particular dish)
  • 1 1/2 Cup Long Grain Rice
  • 1, 8oz can Tomato puree
  • 1, 14 oz can Diced/Crushed Tomatoes
  • About 1 1/2 heaping tablespoon Corn Starch or Flour

Jambalaya Mix:

  • 1 tablespoon Dried Parsley Flakes
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Thyme (optional
  • 1 Bay Leaf (optional)

Directions:

Start off by cleaning your veggies. Cut them in specified sizes (diced/minced). Melt 2 tablespoons of butter in medium pan. Once butter has melted & pan has heated up transfer diced onions into pan. Let the onions cook until translucent, I like to caramelize mine just a little bit for extra flavor. Once onions have cooked sprinkle cornstarch/flour over onions. Mix onions & cornstarch/flour together. Add about 2-3 more tablespoons of butter to onion mix, this will create an onion “rue” which will thicken our Jambalaya sauce later. Let onion rue sautee until it is a nice caramelized brown color. Next deglaze the pan with a couple tablespoons of red wine. Scrape the bottom of the pan getting all of the onion rue & brown bits up. Now its time to add the garlic, let that cook with onion rue until browned. Once garlic is toasted, add the rest of the holy trinity to the pan, the celery & green peppers. Let sautee for a couple minutes. Once sauteed cover, and turn heat down to low heat. Let that sit for about 7 minutes. Once veggies are tender in Dutch Oven (or Large Pot with a Lid) combine jambalaya mix, long grain rice, tomato puree, crushed/diced tomatoes, low sodium low fat chicken broth, and veggie sautee. Stir mixture well. Once stirred well, turn flame on medium heat to bring to a slow boil. Now while that pot is coming to a boil, in the SAME pan you cooked veggies in take about 1/4 cup of red wine & deglaze the pan. Again scrape the bottom of the pan getting all brown bits up. Turn to high heat while scrapping, and let reduce. Once red wine has reduce pour that into the Pot/Dutch Oven of Jambalaya Mix. Once again in that SAME pan we’re going to add 2 tablespoons of butter. Once butter has melted and pan has heated up add sliced Andouille Sausage. Let the sausage start to caramelize for a couple minute & release some fat. Once sausage has caramelized a little add sliced chicken strips to the pan. Let that sit on medium heat until the chicken has just cooked through just enough. Now add chicken & andouille to the Pot/Dutch Oven of Jambalaya Mix. Once again you’re going to deglaze the pan, this time with 1/2 cup of red wine. You know the deal, scrape your pan to get all the delicious little brown bits of flavor up, let the wine reduce by half. Once reduced add to Jambalaya Mixture. Stir very well. Once mixture has come to a boil, cover, reduce to low heat, and let simmer while covered for 20 minutes stirring occasionally.  After 20 minutes add shrimp until pink, about 5-7 minutes. Turn off flame, and remove from heat. You can either choose to dig in now, or you can let it sit for 10-15 minutes to set.

Enjoy your delicious HOMEMADE N’awlins Style Jambalaya :)!  

Any questions? Send me a message, or comment!

Someone is a #happygirl. #nightime #ride with my #lovebug. #ShibaInu #Shiba #cruising #NationalDogAppreciationDay #NationalDogDay ♡♡♡ stupid flash -_-

Someone is a #happygirl. #nightime #ride with my #lovebug. #ShibaInu #Shiba #cruising #NationalDogAppreciationDay #NationalDogDay ♡♡♡ stupid flash -_-

I wore #redlipstick today, therefore so did my #bubbz. I can’t help myself, I needed some #ShibaInu #kisses!! She’s all cleaned up now though :D. #NationalDogAppreciationDay because I appreciate that she puts up with my red lipstick kisses, and because she’s #mivida ♡ #NationalDogDay

I wore #redlipstick today, therefore so did my #bubbz. I can’t help myself, I needed some #ShibaInu #kisses!! She’s all cleaned up now though :D. #NationalDogAppreciationDay because I appreciate that she puts up with my red lipstick kisses, and because she’s #mivida ♡ #NationalDogDay