Till You Run Out of Cake

Cakes and Nerdiness and Nerdy Cakes

3,139 notes

randomredux:

lacalacabby:

Can we make a petition for Oded Fehr to be cast as Doctor Strange? Is it possible because it needs to be done. Also he has a twitter so we should prolly tell him and Kevin Feige and the Marvel Office to make this happen. Twitter trend #OdedFehrForStrange and reasons why is should happen.

Also I want someone other than Jack Sparrow cosplaying as Sorcerer Supreme which is basically how it’s going to go if Johnny Depp is cast.

I CAN GET BEHIND THIS.

(via angelcreations)

13 notes

dragoon811:

I was told that a recipe was necessary and was then informed it was humorous so here you go.

Alright, so this sort of starts off sauteed then you move it to the crock pot. It’s awesome.
SO!

This is a 4-serving recipe, totally easy to bump it up!

8 slices thick-cut bacon, I cut mine up just bump bump bump bump. (that means into 4-5 chunks)
A big old glop of butter, no more than 4 tbs (I used 1.5 -2, I don’t frigging measure)

Saute that bacon in the butter, then put the bacon aside - leave the goodness in the pan. Do it. Leave it there. Mmm bacon grease and butter.

Chop up half an onion
Peel a big carrot, chop it up roughly
If you don’t have jarred chopped garlic, mince 3-4 cloves. If you do have the jarred kind, you want a big old spoonful.
Wash two potatoes, cube them and put them into the crock pot. Yes, just these.
Wash four large button mushrooms, quarter them and set aside.
Next you need about a pound or so of stew beef, in 1inch cubes. (We buy it bulk at costco and then portion it, so it’s a guesstimate)
Toss that beef in some flour. Aww yeah.
In a measuring cup - 1/2 c low sodium beef stock and 1c cranberry-pomegranate juice (you can use red wine instead of the juice but juice is cheaper and healthier etc… if you lack low sodium beef stock, use less salt, especially since you’re using bacon fat. Food should not taste salty! This is a rich and amazing dish.)

NOW THEN.

Keep that pan’s heat on. Oh yes. 

Brown that beef on all sides, tossing in thyme, salt, and pepper. 

Add in the onion, carrots, and garlic. Spice with a bit of parsley, and saute for 5-10 minutes or until that onion is tender. If you don’t mind, put a little of the juice/stock in to keep it a bit loose. The flour tends to make it a weeeeee bit dry. 

Still with me? Good.

Now. Add those mushrooms, sh sh it’s okay. Just toss them in a little bit. Make ‘em happy.

Good.

Add the stock/juice and stir. Does it smell good? Taste for salt/pepper content. I added I think in total 4 pinches of parsley and 2 tsp worth of ground thyme. :) 

NOW THEN. That bacon? Dump most of it back in the pan. I know, I know, most bourguignons don’t do that. Too bad, I do. Give it a stir. Smile and tell it it’s pretty. 

Now…. put it all in the crock pot, stir to combine with the potatoes. 

Add 2 big old bay leaves and make sure they’re in there.

Put the crock pot lid on and cook 6-8 hours on LOW. 

To serve, crumble on some parsley and maybe some of that leftover bacon. Mmmm.

Pair with: egg noodles, biscuits/rolls, mashed taters, whatever. This is more stew-like and rolls are amazing. A tube of Pillsbury’s Flaky Layers does fiiiiiiine.

dragoon811:

I was told that a recipe was necessary and was then informed it was humorous so here you go.

Alright, so this sort of starts off sauteed then you move it to the crock pot. It’s awesome.
SO!

This is a 4-serving recipe, totally easy to bump it up!

8 slices thick-cut bacon, I cut mine up just bump bump bump bump. (that means into 4-5 chunks)
A big old glop of butter, no more than 4 tbs (I used 1.5 -2, I don’t frigging measure)

Saute that bacon in the butter, then put the bacon aside - leave the goodness in the pan. Do it. Leave it there. Mmm bacon grease and butter.

Chop up half an onion
Peel a big carrot, chop it up roughly
If you don’t have jarred chopped garlic, mince 3-4 cloves. If you do have the jarred kind, you want a big old spoonful.
Wash two potatoes, cube them and put them into the crock pot. Yes, just these.
Wash four large button mushrooms, quarter them and set aside.
Next you need about a pound or so of stew beef, in 1inch cubes. (We buy it bulk at costco and then portion it, so it’s a guesstimate)
Toss that beef in some flour. Aww yeah.
In a measuring cup - 1/2 c low sodium beef stock and 1c cranberry-pomegranate juice (you can use red wine instead of the juice but juice is cheaper and healthier etc… if you lack low sodium beef stock, use less salt, especially since you’re using bacon fat. Food should not taste salty! This is a rich and amazing dish.)

NOW THEN.

Keep that pan’s heat on. Oh yes.

Brown that beef on all sides, tossing in thyme, salt, and pepper.

Add in the onion, carrots, and garlic. Spice with a bit of parsley, and saute for 5-10 minutes or until that onion is tender. If you don’t mind, put a little of the juice/stock in to keep it a bit loose. The flour tends to make it a weeeeee bit dry.

Still with me? Good.

Now. Add those mushrooms, sh sh it’s okay. Just toss them in a little bit. Make ‘em happy.

Good.

Add the stock/juice and stir. Does it smell good? Taste for salt/pepper content. I added I think in total 4 pinches of parsley and 2 tsp worth of ground thyme. :)

NOW THEN. That bacon? Dump most of it back in the pan. I know, I know, most bourguignons don’t do that. Too bad, I do. Give it a stir. Smile and tell it it’s pretty.

Now…. put it all in the crock pot, stir to combine with the potatoes.

Add 2 big old bay leaves and make sure they’re in there.

Put the crock pot lid on and cook 6-8 hours on LOW.

To serve, crumble on some parsley and maybe some of that leftover bacon. Mmmm.

Pair with: egg noodles, biscuits/rolls, mashed taters, whatever. This is more stew-like and rolls are amazing. A tube of Pillsbury’s Flaky Layers does fiiiiiiine.

(via angelcreations)