@hello_weng1
Here’s one variation of a Sangria recipe. Good thing about making it at home is you can adjust the amount of sugar. Sangria6 cups white wine (crisp wine)1 orange slice1 lemon 10 frozen strawberries 1/4 cup triple sec3 tablespoons sugar (to taste)1/2 cup Orange juice1/4 cup Peach Schnapps Let it sit overnight.
This is my hummus recipe. It’s quite easy and cheap to make. I usually serve this with cut up vegetables, or naan or pita bread. Honestly, you can eat it however you like. And if you’re a sucker for pain and you want to cook your garbanzos from scratch, you can do that too. Hummus1 can garbanzos husk removed (set aside some beans for garnish)1 tsp baking soda1/2 tsp salt4 cloves garlic1/2 lemon juice1/3 cup tahiniParsley for garnishOlive oil Sumac for garnish 4-6 cubes of iceDirections In the food processor blend lemon juice, garlic and salt and allow to sit for 5-10 minutes.Removed husk from the garbanzos. Boil water add baking soda and garbanzos, cook for 5-10 minutes. Once cooked, drain.Transfer garbanzos in the food processor. Grind with the garlic, lemon juice and salt mix. Next add the tahini. Add the ice cubes two at a time and blend until everything is smooth and creamy.Transfer hummus in a bowl. Shape a well in the center. Top with garbanzos and garnish with parsley and sumac. Add olive oil and serve with bread or vegetables.
I have some free time so I thought I would post some recipe for you guys who loves grilling. Korean Barbecue IngredientsLA short ribs8 cloves garlic2 inches ginger8 chilis2 tsp salt1 tsp paprika2 tbsp hot sesame oil1/3 cup vinegar1/3 cup oil1/4 cup sweet soy sauce1/2 of a large onion sliced1 Korean pear slicedMSGDirectionsRinse the short ribs in cold water making sure that there are no blood and bone shards left. You might want to do this about three times. Drain well. In a food processor add all ingredients. Once done processing pour over the ribs and marinate for at least 24 hours. I find that 24 hours is the magic number. Sometimes I do leave it in the marinade for two days. Once the meat is ready grill on charcoal on high heat. Serve with vegetables or rice. Enjoy!
I finally ditched my flight school and CFI. There’s nothing like being at a wrong school sucking you dry for money and a bad CFI. Flying is fun when you’re surrounded with the right people and environment. You just gotta know when to let go of people that aren’t serving you. Off to my next school.
I hate my instructor. For someone who works in aviation he can’t keep time. He should just look for another day job. First off, he’s always late and he’s scared of baby wind gusts and turbulence. What the hell? I am not scared of turbulence unless it’s going to flip the plane for real. Seriously, this dude keeps canceling my flight lessons but I finally had it with him. I told him we’re flying because I am the turbulence he should be afraid of. I’m that close to replacing him. The weather is going to be clear when I’m flying. Lord, grant me the patience to tolerate this 🐛.
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