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I'm such a baller

I'm such a baller

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After hearing Jay-Z rap about this club in all of his songs, I just had to go check it out.

I came here for an event and got to see how the high life was.

The food surprisingly is pretty good for being a sports bar. The atmosphere is super nice and swank, however, I didn't enjoy the high end prices that matched the food. But fear not, you can eat here for happy hour and get those dishes for half off.

Pear cranberry and gingersnap crumble

In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. They give out medals for this kind of valor, right?

My husband and I, well, we’re exactly as exciting as you might imagine because we talk about pears a lot. I’ll take the blame, I’m sure I usually start the conversation, which goes roughly like, “Pears? Really? You just don’t like pears?” And he’ll say “They’re just so one note. They’re sweet and boring,” usually while slicing another of his beloved Granny Smith apples into perfect quarters. (He’s such a tidy eater people, I comparatively eat with the grace of a Hoover). And the thing is, I agree with him 100 percent, but I see these things as characteristics, not flaws. However, in baking, I agree that pears could use a little help. They like acid and they like berries brighter fall spices like ginger play off them well and you’ll be surprised what a pinch of white pepper can do to wake them up.

This crumble is adapted from a pie in a cookbook that came out a few years ago from a bakery in Park Slope called Sweet Melissa. The pie was single-crusted with a regular butter dough, but I skipped the base because I knew it would just play third fiddle to all the excitement on top of it. I like my pie doughs to garner as much attention as possible, thank you very much. As a crumble, this is another page in the fall bliss book, right up there with black bean pumpkin soup, cider doughnuts, harvest festivals and telling your kid that you’ll buy the biggest pumpkin he can lift only to find that he’s really quite a show-off and you’re going to be eating toasted pumpkin seeds until February. I digress! I made a few other changes — namely that I dialed back the sugar significantly, and am very happy that I did — but I kept the real genius of Melissa’s pie intact, which is they way she balanced the mellowness of the pear with all sorts of bright things like lemon, cranberries and a backdrop of spice. That gentle heat is dreamy, just perfect for the cooler days to come.

Pear, Cranberry and Gingersnap Crumble
Adapted from Sweet Melissa Patisserie

1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled

2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Sure, you could do this in a bowl but then you’d also have to wash that bowl and hooray for fewer dishes.

Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. See how long you can wait before digging in.

I'm such a baller - Recipes

A person that makes shit happen. Without additional context, "baller" typically is assumed to imply demonstrated ability in generating prodigious amounts of cash money, and/or a proficiency with creating frequent and mind-blowing sexual opportunities (note the non-gender specific reference, implying that ballers can be men or women, gay or straight -- it is a matter of perspective).

In modern usage, baller does not refer to sports ability -- although the term is likely to have originated with basketball. Still, the reference to "game" is important to the definition of a baller. A baller must have game. A mad baller must have mad game. (Here, game is referenced according to the current definition (which pretty can mean pretty much anything, but generally refers to business, social relationships, or desired activities in general).

See also: Mad Baller Game Pimp Rock Star

Cat 1: "That cat is a baller. He just (sold $1m of stock | bought a Ferrari | scored backstage access | flew first class | got on a bus full of supermodels | etc.)

Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.

Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain them and set them aside for a moment.

Heat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.

Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.

The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.

The Recipe Notes:

  • I made these chocolate chip cookies with coconut oil as I usually do when I bake. The original recipe called for butter. It also used only chocolate chips. I used what I had which was a bit of this and that in the candy chips department but the proportion of chips is correct. Otherwise I followed the original recipe.
  • Except I did cut it in half. The original recipe makes 112 cookies. This recipe halved still made almost 6 dozen 2 inch cookies.
  • These cookies are very different from other chocolate chip cookies because they have more oats than flour. It&rsquos really important to grind up your oats into powder(or very small bits). The recipe doesn&rsquot say, but I used my regular oats. Measure the oats and then grind.
  • There are a LOT of chips and chopped nuts in this recipe so they tend to fall apart on the baking sheet a bit. I scooped out a tray of cookie dough and then used my fingers to compress the cookie dough into shape as needed. They baked beautifully.
  • Getting them off the baking tray hot out of the oven isn&rsquot going to happen. Let them cool on the baking sheets for at least 10 minutes and then remove them with a sharp metal spatula. I was glad I had silicone mats on my baking sheets for this recipe. The cookies came right off once they set up.The original recipe calls for ungreased cookie sheets BTW but I&rsquom not sure that will work.

Once cooled to slightly warm these Mrs. Fields cookies handle wonderfully.

They have a sweet crunchiness that Dave and I both loved. At a family gathering everyone enjoyed them. And then I handed them out to all my visitors at home for a few days. Did I mention these make 6 dozen cookies? That&rsquos a lot for two people! Through it all Mrs. Field never failed us. The cookies proved durable and delicious!

Begin by peeling and coring the pears. It’s easiest to use a vegetable peeler for peeling and a melon baller for coring — plus, if you do it this way, the fruit will look prettier. Leaves the stems on if possible (although they will only be on one half of each pear).

Make the pomegranate syrup by combining the pomegranate juice and sugar in a small saucepan. Bring to a boil and cook for one minute until the sugar is dissolved. Add the lemon juice, cloves and cinnamon sticks.

Arrange the pears cut side down in a 9 x 13-inch baking dish.

Bake for about 45 minutes, basting occasionally, until the pears are easily pierced with a knife.

Meanwhile, de-seed the pomegranate if necessary (click here to see how it’s done). Place the pears in shallow bowls and spoon some of the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve warm, cold or room temperature.

Copycat Starbucks Cake Pops Recipe

A bite sized cake on a stick? Sounds perfect. We absolutely love cake pops, and when they are Starbucks caked pops served with a nice coffee, they are even better. The pink little globes of sweet tasting heaven are great for when you are entertaining guests, or even if you are on your own. In this recipe we are going to learn how to make Starbucks cake pops.

If you enjoy this recipe you’ll also enjoy this copycat Starbucks pink drink recipe

Another reason that these Starbucks cake pops are easy to make at home is that you require next to no baking knowledge at all. Even the cake mixture is taken care of, as we use a premade mix that you can buy in pretty much any store.

Although these cake pops look fancy, you won’t need much specialized equipment. You will want a baking tin, a saucepan, and a couple of mixing bowls. Oh, and don’t forget your popsicle sticks!

To stop your cake pop heads from flying off, there is something special that you must ensure that you do. We use pure melted candy to act as a glue for your stick. Don’t skip this step!

The shape of the cake pops is important. If you want absolutely perfect globes you could consider using a cake pop former, put we find that using a small scoop, such as a melon baller, is just as easy. If you haven’t got either then two teaspoons will do the trick. Your Starbucks cake pops won’t be perfectly round, but there’s nothing wrong with going for the rustic look.

Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.

Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.

Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.

Flip patties and immediately place a slice of cheese over 1 patty, then stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.

  • 8 slices thick-cut bacon, cut in half
  • 8 firm, ripe fresh figs, halved lengthwise
  • 6 ounces (170g) creamy blue cheese, crumbled (see note)
  • 1/2 cup (120ml) bourbon
  • 3/4 cup (6 ounces/170g) unsalted butter
  • 3/4 lightly packed cup light brown sugar (6 ounces/170g)
  • Flaky salt, such as Maldon, for sprinkling (optional)

Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.

In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel–lined plate to absorb excess grease. Set aside.

Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese.

Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet.

In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.

Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.

How to Make Homemade Bath Bombs with Lavender and Chamomile

  • 3/4 cup citric acid
  • 1 cup baking soda
  • 3/4 cup epsom salt
  • 3/4 cup cornstarch
  • dried herbs (optional)
  • 20 drops essential oil (your choice, although I do recommend lavender)
  • 1/4 cup coconut oil
  • 4 tsp water

In a large bowl, combine baking soda, citric acid, epsom salt and cornstarch. Add in dried herbs if using them*. Mix well to get any clumps out. Add in essential oil and coconut oil, and give it a good whirl. Slowly add in water, stirring after each addition. It’ll fizz a little as you add in the water.

You can divvy this mixture out into ice cube trays, different molds, or use a meat baller to form balls. You could even free form them with your hands, although they might not look as nice.

*The dried herbs add some extra subtle fragrance and some nice color (without having to use food dye). They do, however, make the bath a little messier, so just a word of caution.

A Printable Recipe – DIY Bath Bombs

Want to print this recipe to hang on your fridge, scrapbook, or share with a friend? Here is a printable version for you!

Watch the video: NEFFEX - Baller Lyrics


  1. Akisho

    Let's go back to the topic

  2. Owyn

    Don't try the torture.

  3. Fekora

    the Relevant message :)

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