LICK THAT PLATE

The Weeknd - The Birds (Part 1)

Childish Gambino - Freaks And Geeks

Kanye West - Monster (Teachers Remix)

monday monster

Sounday scones

Angus & Julia Stone - Mango Tree

Basic Scone Recipe:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx.)

How to:

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.)

Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.)

Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4” thickness and cut into rounds with a 2” cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well.

Place the rounds about 1” apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.

Makes 12 to 16 scones, depending on the recipe version used.

Thirsty saturday

Ingredients

2 ounces blended whiskey- rye is best

1/2 ounces each- sweet vermouth and dry vermouth

Dash of bitters (optional)

Lemon, orange or lime peel

Maraschino cherry for garnish (optional)

Pour all of the liquids into a mixing glass with 3 or 4 ice cubes. Stir gently until very cold, about 20 seconds. Twist the peel. Swipe the rim and inside of a chilled cocktail glass with the peel. Discard the peel. Strain the alcohol mix into the chilled cocktail (martini) glass. Drop in a maraschino, if desired.

Tingsek and afternoon tea.

What to cook while listening to Wiz Khalifa.

Buttermilk Fried Chicken

• 1 (3 pound) frying chicken, cut up
• 2 cups buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 teaspoon celery seeds
• Vegetable oil for deep-frying
• 2 cups Kikkoman Tempura Batter Mix

How to:

1. Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
2. In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.