• -lost soul //
  • Shannon, 20, Chicago.
    This is not my personal blog.
     Dreamer(s).


    Fragile, handle with care. //
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156 ♥ / May 22, 2013
191 ♥ / May 22, 2013

My dad singing SHINee

  • Dad: I'VE GOT CURIOUS HAIR
  • Me: Shut up.
  • Dad: SOMETHING SOMETHING KOREAN
  • Me: No.
  • Dad: OH SO CURIOUS HAIR
  • Me: ...
  • Dad: GIVE IT UP FOR CHINEEEEESE
17743 ♥ / May 7, 2013
12502 ♥ / May 7, 2013
omfg
126706 ♥ / May 3, 2013
prettygirlfood: Shells & Cheese Ingredients:8 ounces shells  medium shells¼ cup butter¼ cup flour½ teaspoon salt1 dash black pepper2 cups milk2 cups shredded cheddar cheese (8 ounces)sliced green onions (optional) Step 1: Cook shells according to package directions. Step 2: Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in the cheese until melted. Remove from heat. Step 3: Drain shells and add them to the cheese sauce. Stir to coat. Top with green onions for serving if desired. (Makes 4 Servings)
1712 ♥ / May 2, 2013
13022 ♥ / May 1, 2013
prettygirlfood: Cheesy Twice-Baked Potatoes Ingredients: 2 large baking potatoes, scrubbed and rinsed 4 slices thick cut bacon, diced into 1 inch pieces 1 tablespoon butter 1/4 cup milk 1/4 cup sour cream 1/2 cup grated cheddar cheese, plus about 1/4 cup more for topping 1/2 cup grated pepper jack cheese 2 green onions, diced about 2 tablespoons Instructions: Preheat oven to 400 degrees. Puncture potatoes with a fork about 6 times around the potato, this will allow steam to escape while they are cooking. Bake for 50-60 minutes or until the skins are crispy but the potato is soft. You should be able to insert a fork and remove it easily. While your potato is cooking cook your bacon until brown. Remove to paper towel lined plate. Set aside. Once your potatoes are baked, turn your oven down to 350 degrees. Slice the potatoes in half lengthwise (Note: be careful they will retain a lot of the heat for awhile). Being careful not to puncture the skin, spoon out the insides, place them in a mixing bowl and set the skins aside. To the potatoes add butter, milk and sour cream. Use an electric mixer and mix until smooth.Stir in 1/2 cup cheddar cheese, pepper jack cheese and green onions. Mix well. Fill the potato skins with the mixture. Top with remaining cheddar cheese. Bake at 350 degrees in a baking dish until the cheese melts. There are really endless variations to this recipe, its whatever suits you. I have tried adding some cooked ham instead of the bacon and it was delicious. Enjoy!
584 ♥ / May 1, 2013
prettygirlfood: Tandoori Shrimp Salad 24 shrimp (peeled)2 T Rajah Tandoori Masala2-3 cloves crushed garlic, or 1 T garlic pastejuice from half a lemonsalt, pepperolive oil Salt and pepper shrimp.  Mix together tandoori masala with lemon juice and some olive oil and garlic.  Coat shrimp with seasoning and let marinate about 20-30 minutes.  Skewer and grill for just a few minutes on each side.    
244 ♥ / May 1, 2013
prettygirlfood: Blueberry Swirl Cheesecake Ice Cream ingredients Blueberry Swirl 1 ¼ c fresh blueberries 3 Tbs sugar 1 Tbs cornstarch 1 Tbs water 1 tsp fresh lemon juice Graham Cracker Crust 1 c finely crushed graham cracker crumbs 3 Tbs sugar ¼ tsp salt ¼ c butter, melted Cheesecake Ice Cream 6 oz. block cream cheese, softened ¾ c superfine sugar ½ c sour cream 1 ½ c heavy cream Pinch kosher salt 3 Tbs fresh squeezed lemon juice ¼ tsp vanilla extract instructions For the blueberry swirl: In a small saucepan, crush the blueberries with a potato masher. Stir in the sugar. Set over medium-high heat and bring to a boil. While the blueberries are heating up, form a slurry by stirring together the cornstarch and water in a small bowl. Add the slurry to the blueberries, stirring constantly. Continue stirring for one minute as the mixture thickens up. Remove from heat and stir in the lemon juice. Pour blueberry mixture into a heatproof bowl, cover, and chill until cooled. Keep in refrigerator until ready to add to the ice cream. For the graham cracker crust: Preheat oven to 375°F. Mix together graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix until well combined. Press mixture into a thin, even layer in the bottom of an 8x8” baking pan. Bake until lightly browned, about 5 minutes. Cool on a wire rack. Break into pieces, and store in an air-tight container until ready to add to ice cream. For the cheesecake ice cream: In a medium bowl, beat cream cheese until smooth. Add sugar and continue to beat until fluffy. Add the sour cream, heavy cream, salt, lemon juice, and vanilla and beat until smooth. Cover and chill overnight. When ready to churn, remove mixture from refrigerator. Whisk a little to make sure the mixture has no lumps. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream has finished churning, remove the attachment. Crumble ¾ of the graham cracker crust into the ice cream and mix well. (Use the remaining graham cracker crust to garnish individual servings.) Spoon the blueberry mixture into the bowl and mix just enough to swirl through the ice cream. Pour ice cream into a freezer-safe container and freeze until hardened.
803 ♥ / May 1, 2013

Anonymous asked: U r so hawt

ok

0 ♥ / April 26, 2013
506056 ♥ / April 26, 2013

Anonymous asked: YOU'RE SO HARD TO GET

nope

0 ♥ / April 26, 2013
191 ♥ / April 25, 2013
129962 ♥ / April 24, 2013
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