Eyes Ears Mouth And Nose



Wong Fu Productions.
I have been following then for about a year and a half now and i still cant get enuff! I love the beauty they put in there work it makes me wanna pick up more talents like this! 

This is last season my favorite mash up by far! :) 
Enjoy. :) vvong fu for life!

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 Every Christmas I watch this movie! and no matter how many times I see it I still laugh! if you've never seen it, I don't want to be pushy or anything but... GO FIND IT AND WATCH IT! you wont regret it!

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Caramel Pumpkin Pie


yield: Makes 12 servings
active time: 45 min
total time: 6 hr
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests

 
Ingredients
For pastry
  • 1 1/2 cups all-purpose flour
  • 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 4 to 5 tablespoons ice water

For filling
  • 1 cup sugar
  • 1/3 cup water
  • 2 cups heavy cream
  • 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • Scant 1/2 teaspoon salt
  • 4 large eggs, lightly beaten

  • Special equipment: a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice

  • Accompaniment: lightly sweetened whipped cream

Preparation

Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
Put oven rack in middle position and preheat oven to 375°F.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.
Bake pie shell:
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
Make filling while shell cools:
Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.
Cooks' notes: #&149;Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.
#&149;Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
#&149;Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.
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I Love Kids! they make life so much fun! and there is so much you can learn from a kid! this video made my day complete! enjoy and don't eat the candy you sneaky moms and dads! 
___________________________________________________________Grab a Book
Over the summer I had some free time so I decided to get a book, while walking through the isles at barns and noble This book caught my eye... yes I do judge books by there cover but that's just how i am ha ha anyways I must say it was a good perches, I'm not usually a reader but every once and a while I grab a interesting book like this.
its defiantly a  cant put it down book, I would spend hours reading it sometimes i would be up till 2am.... well I've said plenty, if your looking for a book here's one for ya!
BETWEEN.
Despite my attempts to be brave, I feel small and afraid as I tiptoe out the open sliding glass door, my shoes making light clacking sounds against the fiberglass deck of the boat.  Each arm of the docks has only two overhead lights: one at the middle, and another at the very end.  There is no visible moon. The air is so chilly that I cringe thinking what the water must feel like.  Goosebumps rise on my exposed flesh. 
I stand on deck, frozen, listening.  Maybe the noise will go away. 
Thump.  Nope.  If it’s a fish, it’s a stupid fish. 
It’s coming from the stern, between the dock and the boat, like something heavy and alive, persistent, stuck.  We’re the last boat on this arm of the dock, which means the back of the Elizabeth is almost fully illuminated by the light.  I don’t know why I feel the need to be so quiet.  The noise from my shoes against the deck is jarring, every footstep making me cringe no matter how carefully I step.  I make my way along the side of the boat, holding tightly to the railing.  Once the sound is directly beneath me, I look down.
Wet.  Soaked.  Facedown.  These are the  first words that come to mind before I scream.
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Pumpkin Chocolate Chip Cookies

Total Time: 32 min

Prep 15 min
Inactive 2 min
Cook 15 min

Yield: 60 cookies
Level: Easy

Ingredients

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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What happens in the world today?!? 

Its sad how addicted you can get on say cough syrup! now i normally wouldn't listen to this song but it got my attention, its so sad to see what peer pressure can do to people, ruin there whole life cause there worried of not being good enough.
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P.s. I love you
 Out of all the movies I've seen this is on my top 10 list for sure! its Funny, Cute and just something new! if you've never seen it i suggest it!
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Febreze.
 
OK so I'm kind of addicted to this stuff, forget the glade this is the stuff right here! its not a cheese fake smell its fresh real! I love it! it makes my nose happy, my favorite is the Meadows and rain! mmmhh breath of fresh air if there ever was one!

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