Loved it! I can’t wait to watch all the youtube commentators to find all the easter eggs I know I missed!
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Going to see it again tomorrow morning before work. This time in Dolby.
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Nice. Finished Moon Knight on Wednesday… which was amazing and I really hope for a second season… I think the next one is Ms Marvel in June. So excited!
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Obi Wan in May, Ms. Marvel in June and around Halloween a one off with Moon Knight and the Werewolf.
What?! I hadn’t heard this. Is that based on the waiting room video thing with them? (google is my friend today).
I have no idea what it’s based on. I just know that they announced earlier this year there would be a single stand-alone episode of Moon Knight vs. Werewolf.
https://thedirect.com/article/marvel-studios-disney-plus-werewolf-by-night-special-title
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Ok that would be so epic
Thats some serious shots fired at general i love it that gave me a good chuckle.
Well, that was “fun”.
I get a call from my church member, nice lady, really sweet, in her 60s. She was scared out of her mind, apparently a neighbor down the street got REALLY drunk and some reason decided to harass her and mouth obscenities. So I came over and tried to defuse the situation and get him to go home and sleep it off. That didn’t go to well, and he took a swing at me…
I had to use my police stun stick, a cop friend gave me, and that was it. Spent the past hour talking to the police and explained what happened. My friend was alright, just scared, and the drunk individual was arrested. I stayed with her until the pastor showed up and I am home now. Life in the inner city.
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Have you ever looked at a recipe and thought, “Man, my body will hate me if I eat this”? I haven’t, either. So without further ado…
Chili Dog Casserole:
1 Pack Hot Dogs
1 tube Crescent Rolls
2 cans chili
1 c shredded cheddar cheese
2 T butter, melted
1 t garlic powder
Diced onions
Preheat oven to 375.
Spread one can chili in bottom of a 11x13 casserole dish.
Roll each hot dog up in crescent roll dough and place on chili.
Add second can of chili (around the sides of the dogs).
Add garlic to butter and brush over the top of dogs.
Add cheese over hot dogs.
Bake for 30 minutes. Let stand five minutes. Sprinkle onions over the top and serve.
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Recipe wars and gogogogo…
1x Boneless skinless chicken breast depending on how much you are making
1x hotdogs or hot link again depending
Shredded cheese of choice
Bacon
BBQ sauce
Salt
Pepper
Garlic powder
Pound breast flat, you can butterfly first if you prefer
Season chicken, salt pepper garlic powder
Sprinkle cheese inside.
Place hot dog or hot link in middle
Wrap chicken around nice and tight
Season exterior of chicken
Wrap chicken in bacon
Brush BBQ sauce all over
Bake in oven 375 for one hour
Enter food coma
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Ngggg… my heart…
I can hear my arteries hardening.
But your tastebuds.
Mmmmm. It is soooo good.
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Don’t be afraid to say hi to “your” Mama Bear!
You know who you are! 
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been watching these “Beard vs Food” vids on youtube. this one challenge, he ate a 32oz battered cod. the size of that one piece of fish was mind boggling. 
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Happy Mother’s Day to all the CSF moms! 
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I echo that. Happy Mothers Day to all the rock star mommas here.
Burned my upper lip eating chicken last night. Feels weird lol.
First time I have ever managed to do that as well
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Making a large batch of Cheese and Chicken enchiladas for dinner tonight, 2 trays of each.
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Happy Mom’s Day!
Since I couldn’t get home to see mine, I spent the morning in the kitchen (sorry, this one is a bit complicated):
Toad in the Hole
Batter
175g/6oz plain flour
salt and black pepper
3 free-range eggs
300ml/10fl oz milk
2 tbsp olive oil
8 sausages
Gravy
1 tbsp olive oil
2 onions, finely sliced
½ tsp English mustard
500ml/18fl oz stock (from a stock cube, ideally beef although chicken or vegetable is fine)
For the batter, sieve the flour into a bowl and season with salt and pepper. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth, lump-free batter the consistency of double cream (if the batter is too thick then add a little water). Cover the batter and rest in the fridge for one hour.
Preheat the oven to 200C (400F) / 180C (350F) Fan / Gas 6.
For the onion gravy, heat a heavy-based frying pan over a low heat. Add the oil, onions and a pinch of salt. Cook gently for 15–20 minutes, or until completely collapsed and dark golden-brown in colour. If the onions are cooking too quickly, then cover with a lid while they cook.
Once the onions are completely softened and dark golden-brown, stir in the mustard and a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce to a simmer and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning as necessary.
Put a roasting tray (about 30x20x6cm/12x8x2½in) into the preheated oven. Once really hot, add the olive oil and the sausages. Brown the sausages in the hot oven, turning now and again until coloured on all sides (they don’t need to be cooked through).
Whisk the rested batter and pour it into the hot tin over the browned sausages. Return to the oven and cook for a further 30–35 minutes, or until the batter is risen and golden-brown all over.
Reheat the onion gravy and serve the cooked toad in the hole in wedges.
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