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225,673 notes

dildorrito:

what’s the password

dildorrito:

what’s the password

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247,605 notes

missauset:

satsuma400ml:

Joia John

Never be glamour

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20,536 notes

thecivilwarparlor:

POST CIVIL WAR FOOD- BISCUITS AND GRAVY - 
THE BISCUIT - DIED OUT IN ENGLAND- PRESERVED IN AMERICA
The dish gained regional distinction after the Civil War when food was in short supply.  Sawmill crews in Appalachian logging camps often survived on little more than coffee, biscuits and cream gravy—hence the popular term “sawmill gravy.” 
The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store.
Soft biscuits are common to Scotland and Guernsey and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out…
Confederate Biscuits
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking powder
1 teaspoon salt
6 tablespoons shortening
2/3 cup buttermilk
Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk. Form mixture into a ball; place on a floured surface and knead a few times. Pat out to about 1/4-inch thick. Cut with a small biscuit cutter. Place on an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Cut open and spread with a little butter.
http://www.ora.tv/brownbagwinetasting/article/alton-browns-ma-mays-biscuits—gravy-recipe
http://www.nytimes.com/2011/09/21/nyregion/recipes-adapted-from-cookbooks-of-the-civil-war-era.html?_r=0
Information from http://www.jacksonfreepress.com/news/2011/apr/06/its-all-gravy/

thecivilwarparlor:

POST CIVIL WAR FOOD- BISCUITS AND GRAVY -

THE BISCUIT - DIED OUT IN ENGLAND- PRESERVED IN AMERICA

The dish gained regional distinction after the Civil War when food was in short supply.  Sawmill crews in Appalachian logging camps often survived on little more than coffee, biscuits and cream gravy—hence the popular term “sawmill gravy.” 

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store.

Soft biscuits are common to Scotland and Guernsey and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out…

Confederate Biscuits

2 cups flour

2 teaspoons baking powder

¼ teaspoon baking powder

1 teaspoon salt

6 tablespoons shortening

2/3 cup buttermilk

Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk. Form mixture into a ball; place on a floured surface and knead a few times. Pat out to about 1/4-inch thick. Cut with a small biscuit cutter. Place on an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Cut open and spread with a little butter.

http://www.ora.tv/brownbagwinetasting/article/alton-browns-ma-mays-biscuits—gravy-recipe

http://www.nytimes.com/2011/09/21/nyregion/recipes-adapted-from-cookbooks-of-the-civil-war-era.html?_r=0

Information from http://www.jacksonfreepress.com/news/2011/apr/06/its-all-gravy/

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32,948 notes

the-gingerdancer:

papayadog:

scandalous

 i will reblog this as many times as it takes me to stop finding this funny

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dnyce2fly3:

Question of the day #Ferguson R.I.P Mike brown

dnyce2fly3:

Question of the day #Ferguson R.I.P Mike brown

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152 notes

saii79:

3x15 | 4x19

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243 notes

betterthankanyebitch:

goals

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118,353 notes

natawhat:

cornerof5thandvermouth:

babygoatsandfriends:

Koalas having an argument.

if you have never heard a koala noise before, here is yr chance

they sound like fuzzy bike horns

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87,150 notes

0 notes

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