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follow-me-i-follow-back: hehe
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drunkenfights: Me, the tiger
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elizabethtran626: Good morning <33 Model: Elizabeth Tran Photographer: Rey Trajano
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prettygirlfood: Kung Pao Linguini Recipe Ingredients:1lb boneless skinless chicken breasts½ cup cornstarchoil (for deep frying)1lb uncooked linguini noodlesSauce-½ cup chicken broth2 tablespoons cornstarch¾ cup soy sauce½ cup dry sherry3 tablespoons red chili paste with garlic¼ cup sugar2 tablespoons red wine vinegar1 tablespoon sesame oil¼ cup garlic (minced)1 cup dry roasted peanuts1 cup dry roasted peanuts1 cup green onions (sliced) Cooking Instructions: Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.(Makes 4 Servings)
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amyblogschow: coffee shopping in three boroughs Moving back to Brooklyn next week to rediscover places like Espresso 77, a no-frills coffee shop with great Gimme! espresso and sky blue plastic chairs near my cousin’s apartment in Jackson Heights. I love you, Manhattan, but your coffee shops let me down.
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