Posted on by Grubbycup

RAW wide (Rawhide parody)

RAW wide

(x4) Rollin’, rollin’, rollin’
RAW wide! She’s rollin’, rollin’, rollin’
Till her fingers swollen
Keep them joints a rollin’,
RAW wide

Some bud, a crutch, and paper.
All spun up together
Makin’ a jay that’s long and wide.

You know what I’m thinkin’
4:20’s not for missin’
Ya pass that on over to my side.

Roll’em out, light‘em up.
Light’em up, Roll’em out
Roll’em out, light‘em up.
RAW Wide

Pass’em on, Toke’em up
Toke’em up, Pass’em on,
Pass’em on, Toke’em up
RAW Wide

Keep tokin’, tokin’, tokin’
Though dabsters disapprovin’
Keep them doobies doin’
RAW Wide

Don’t try to hurt or damn‘em
Just light some rope and hand’em
Soon we’ll be getting high and fine.

My head’s a calculatin’
Just how much stash is waiting,
Be waitin’ in my desk where it hides

Roll’em out, light‘em up.
Light’em up, Roll’em out
Roll’em out, light‘em up.
RAW Wide

Pass’em on, Toke’em up
Toke’em up, Pass’em on,
Pass’em on, Toke’em up
RAW Wide!

Posted on by Grubbycup

Ramen: Nongshim Shin Black Spicy

Shin Black is one of my favorite instant brick style ramens. It comes with three packets, and the noodles are thick with just the right amount of chewy. The broth has body and a superior flavor. It is somewhat spicy but not overly so, just enough to leave a warm tingle on the tongue.

I really like Shin Black noodles, the noodles plump well, the broth is tasty, and the dried vegetables rehydrate well. As a bonus they are from Rancho Cucamunga, California, which is fun to say.

Posted on by Grubbycup

Crepes

¾ cup milk
¾ cup water
1 cup flour
pinch of salt
2 eggs
1 tablespoon melted butter
Butter, for coating the pan

In bowl, sift salt into flour, and make a well. Add eggs to well. Slowly pour in milk while stirring. Add melted butter. Beat until smooth.

Place the crepe batter in the refrigerator for at least a half hour, but better if left overnight. The batter will keep for up to 48 hours.

Heat a non-stick or cast iron pan to medium high. Add butter to coat. Pour batter into the center of the pan and swirl to spread evenly, use just enough batter to coat. Cook for a minute or so and flip when edges start to brown and curl and the center is set. Flip, cook other side until done, and remove.

Posted on by Grubbycup

Butterhorn Rolls

1 package yeast
1⁄2 cup sugar
3⁄4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1⁄2 cups flour, sifted
1⁄2 cup butter, melted

Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
Mix well; add half of flour and beat well.
Add melted butter and remainder of flour.
Knead until smooth, cover and let rise in a warm place until doubled.

Divide in half, roll each piece into a circle 1/4 inch thick.
Butter, if you like and cut each piece into 16 pie shaped pieces.
Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.

Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.