Hagar The Horrible - Dik Browne

Hagar - The Horrible

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California Gurls - Katy Perry

I know a place
Where the grass is really greener
Warm, wet and wild
There must be something in the water

Sippin, gin and juice
Layin' underneath the palm trees
The Boys break their necks
Tryin' to creep a little sneak peek

You can travel the world
But nothing comes close to the golden coast
Once you party with us
You'll be falling in love

California gurls were unforgettable
Daisy dukes bikinis on top
Sun kissed skin, so hot, will melt your popsicle

California gurls, we're undeniable
Fine, fresh, fierce we got it on lock
West coast represent, now put your hands up

We're having "sex on the beach"
We got sand in our stilettos
We freak my Jeep
Snoop Doggy Dogg on the stereo

You can travel the world
But nothing comes close to the golden coast
Once you party with us
You'll be falling in love

California gurls were unforgettable
Daisy dukes bikinis on top
Sun kissed skin, so hot, will melt your popsicle

California girls, we're undeniable
Fine, fresh, fierce we got it on lock
West coast represent, now put your hands up

Tone, Tan, Fit and ready
Turn it up 'cos it's getting heavy
Wild wild west coast
These are the girls I love the most
I mean, the ones
I mean like she's the one
Kiss her, touch her, squeeze her bones
The girls a freak, she drive a Jeep
In Laguna beach
I'm OK, I won't play 'em
I love the bay just like I love L.A.
Venice Beach and Palm Springs
Summertime is everything
Homeboys bangin out
I like ass hangin out
Bikkinis, with kinis martinis, no weenies
Just the King and Queeny
Katy my lady
Lookie here baby
I'm all up on Ya
'Cos you represent California

California gurls were unforgettable
Daisy dukes bikinis on top
Sun kissed skin, so hot, will melt your popsicle

California gurls, we're undeniable
Fine, fresh, fierce we got it on lock
West coast represent, now put your hands up

(California)
California gurls
(California)
I wish they could all be California gurls
(California)
I really wish you all could be California gurls

Lake Of Fire - Nirvana

Annoying Orange

Ingredients

• 4 Tbsp butter
• 1 cup chopped onion
• 2 cups chopped cooked corned beef
• 1 1/2 cups chopped cooked beets
• 1 1/2 cups chopped cooked potatoes
• 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
• 1/4 cup (packed) chopped fresh parsley (optional)
• Freshly ground black pepper to taste

Method

1 Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.

2 Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
3 When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.
Serve plain or with fried or poached eggs.
Yield: Serves 4.

Shrimp étouffée Recipe

Shrimp Étouffée Recipe

• Prep time: 1 hour, 30 minutes
• Cook time: 30 minutes

You can use shrimp, crawfish or crab for this recipe interchangeably.

Ingredients

Optional Shrimp Stock:

• Shells from 2 pounds of shrimp
• 1/2 large onion, chopped
• top and bottom from 1 green pepper
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 5 bay leaves

Étouffée

• 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
• 1/4 cup vegetable oil or lard
• Heaping 1/4 cup flour
• 1/2 large onion, chopped
• 1 bell pepper, chopped
• 1-2 jalapeno peppers, chopped
• 1 large celery stalk, chopped
• 4 garlic cloves, chopped
• 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
• 1 Tbsp Cajun seasoning
• 1/2 teaspoon celery seed
• 1 Tbsp sweet paprika
• Salt
• 3 green onions, chopped
• Hot sauce (Crystal or Tabasco) to taste

Method

1 Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.
2 To make the étouffée, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.
3 Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
4 Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
5 Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.
Yield: Serves 4-6.

Cake

Ingredients

     * Mass:
     * 1 cup (tea) sugar
     * 1 tbsp (tablespoons) baking powder
     * ½ cup (tea) chocolate powder soluble
     * 2 cups (tea) of wheat flour
     * 1 cup (tea) milk
     * 5 eggs
     
* Filling and topping:
     * ½ cup (tea) chocolate sprinkles
     * ½ cup (tea) chocolate powder soluble
     * 2 tbsp (tablespoons) butter
     * 2 cans condensed milk


Preparation
Pastry: Beat the beater, the egg whites very stiff. Add the egg yolks, one by one and add sugar. Pour the milk gradually, stirring constantly. Enter, finally, gently sifted flour with the chocolate powder and baking. Pour into a round pan (28 cm diameter) and light greased and floured baking in hot oven (200 º F) for about 40 minutes. Let cool and cut it in half.

Filling and topping: Take the Girl Milk, butter and chocolate powder into the fire, stirring constantly. When boiling, lower heat and cook, stirring constantly, for about 6 minutes or until creamy consistent. Cover one half of the cake with this cream, get the other half, sprinkle the rest of the brigadier with a spatula or knife and spread the chocolate sprinkles on any surface. Refrigerate and serve.