Casa

No goodbye but i see ya tomorrow where ever we are . Grtz Casa

What about a BIG BIG BIG Pizza?

U like pizza ? What about this one .....

Nice screenshots , i see a few nicknames i remember Casa

Hehehehehehe

We rule

The only rules that really matter are these: what a man can do and what a man can't do. For instance, you can accept that your father was a pirate and a good man or you can't. But pirate is in your blood, boy, so you'll have to square with that some day. And me, for example, I can let you drown, but I can't bring this ship into Tortuga all by me onesies, savvy? So, can you sail under the command of a pirate, or can you not? Captain Jack Sparrow

Twente is the part of the Netherlands where i live. Red cabbage Twente-style 1 kilogram red cabbage 100 grams bacon 1 onion salt and pepper 2 cloves 1 glass red wine 1 tbsp currants 250 grams red currant jam Dice the bacon and slowly brown. Peel and dice the onion, add it to the bacon and sautee. Grate or chop the cabbage and add it to the pan, mixing well. Add salt and pepper to taste, put in the cloves, currants and jam. Pour in the wine. Turn down the heat and let the cabbage simmer until ‘al dente’. Serve with your choice of meat, mashed potatoes and garnish with fried slices of apple. Cloves in Dutch are called ‘kruidnagelen’, where ‘kruid’ means ‘herb’ and the word ‘nagelen’ is used because cloves look like nails and ‘nagelen’ is the old Dutch word for nails or ‘spijkers’. Cloves (one of the oldest known spices) are the dried buds of an aromatic tree indigenous to the Moluccan Islands where the Dutch from the 17th century on monopolized the spice trade. Centuries later, French and British traders ‘stole’ seedlings of the trees and planted them in their own tropical colonies. Madagascar and Zanzibar today are the leading growers.

Identity crisis ?

HAPPY BIRTHDAY NAN I wish u a very nice day with lots of gifts and with lots of people. Casa

Happy Birthday TV , can i have a big piece of cake plz ?

Nice dogs

I like pics from all over the world especially travelpics , so share them Casa

Put it in fav's , its always handy Tnx Nan.

that hurts. hope u heal quick

Nice huh.

Nice cats and condo

Thanks all , we had a nice day here .

This is cute , found the pic on the net.

i'm trying to levitate

Beware of the dog.

Your Welcome

I hope u get well soon Stormy .

Dont know if this is known in other countries. Ingredients 1 pound lean ground veal 2 tablespoons butter 4 tablespoons all-purpose flour 1/2 cup milk 1/2 cup chicken broth 1/2 teaspoon paprika 1/2 teaspoon chili powder (optional) 1 teaspoon curry powder (optional) 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce 1 teaspoon finely chopped fresh parsley 8 ounces spiced Gouda cheese, cut into strips (optional) 1 egg 1/2 cup all-purpose flour 2 tablespoons water 1 1/2 cups seasoned dry bread crumbs 1 cup oil for frying Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot. We like to serve it with mustard.

She was on Koach few years back when there was a party.