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Finals is here, ARH211. Survey of Native American Art. Ain’t nobody got time for that.
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poisonparadise: alright, time to go drink!
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Lmfao, really? #welcometomay #may #maytheforcebewithyou
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handsomemales: woof!
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I don’t know what I’m doing anymore. It seems like I keep trying with you because I know things are falling apart and I guess this is me trying to hold on because I don’t want to let go.

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poisonparadise: Jacobo | By: Antonis DeltaCoitus Online
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prettygirlfood: Chicken teriyaki 2 tablespoons sake¼ cup mirin (sweet Japanese Rice wine)¼ cup soy sauce2 tablespoons light brown sugar2 teaspoons grated fresh ginger4 spring onions, white part only, slicedsplash of sesame oil800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces½ tablespoon neutral vegetable oilfreshly ground black pepperhandful of parsley leaves, choppedrice, to serveIn a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.Serves 4-6
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oh my goodness, SLAP!
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