Summer Nights

Don't have particular favourite recipes for different seasons, and certainly not a good cook ^^; But there are two pasta meals I can make that I love all year round 1) (the obvious one) Spaghetti Meatballs Tomato sauce from the jar Maybe some cheese 2) (possibly weird? I dunno) Pasta (Fusilli, penne, conchiglie, usually) Drained Tuna Sweetcorn Mayo -All mixed in one bowl after pasta is cooked

Step 1: get a sheet of tinfoil. Step 2: get your ribs and cut them up Step 3: place tinfoil of preheated barbeque Step 4: place ribs on with whatever seasonings you want Step 5: flip ribs every 5 minutes Step 6: place barbeque sauce on them Step 7: wait until fully cooked Step 8: serve

ALRIGHT KIDDOS SIT RIGHT DOWN MOMMA ABBY BOUTTA LEARN YA SOMMAT Just kidding, this is for adults only. What? I'm a college student and a teacher, double the reasons that the only good thing I know how to make is BOOZE. Aight so for this summer nights recipe, I'm going to teach you to make an ancient brew that is revered by the Slavs as...something. Not really. It's Kvass, a slavic bread cocktail. Sound gross? According to my friends it is. I like it. Anyhow, it's super simple to make. I'm not going to tell you the exact quantities because 1) I learned it from my friend Boris 2) You kids already get up to enough trouble with your vapes. All you need to know is... 1) Acquire a CLEAN hermetically sealed jar because this is a fermented brew and you don't want bacteria getting in. This kills the Abby. 2) Boil some water in a pot, and to this, add some rabbit poop, as well as some bread-I mean toast. And when I say toast, I mean burnt toast. I mean, you accidentally-on-purpose crank that shit up to max and let it burn, until it smells like a fire is starting. Also it needs to be black bread. Toss the CLEAN (no bacteria) raisins and bread into the boiling bread, remove it from heat, let it sit for a few hours. 3) After a few hours you'll have some hobo-looking soup made-or possible the nastiest tea you've ever seen. Won't smell great either. That's fine. Just strain all the solids, put that stuff into the jar, add the YEEast so it can start fermenting...and you're done. You can let it sit as long as you want to ferment-least is about 3 days for a light beer level-I've done three weeks before and I woke up on top of a food truck in new zealand surrounded by a flock of warrior sheep and saw headlines about an attempted coup. Remember that this drink is best enjoyed home alone on a weekend while sobbing as you remember you have no good friend to share you slavic bread brew with.

SINCE I LIKES THE MORE HOTS FOODS, I TENDS TO LIKES EATIN' CHILI BAKED POTATOES! .....aaaaaand I kinda sorta forgots to takes a picture of it before I started!

So mine is 2-part, because screw the rules, I have recipes! I apologize for the super rough estimations and large portion sizes, I like to be involved when I cook, cook a lot, keep it simple with purchased amounts, ALWAYS have a butt load of spices on hand, and wing a lot of it. I usually make this when friends get sick in summer and make a whole bunch to share because I hate wasting the pseudo-broth you get from boiling chicken. Ingredients: 8 pack skinless, boneless chicken thighs (or breasts, i guess) 10 red peppers (or less, i like peppers, okay?) 1 large bag yolk-free egg noodles fluffy italian rolls bag of carrots bunch of celery garlic powder (not garlic salt) oregano pepper salt a small pony (preferably applejack) extra virgin olive oil (or regular olive oil, you dweeb, but extra virgin is just better) 1) take 4 of the chicken thighs, slice in half along the longest axes, so, hamburger style from elementary school, so they cook faster, and toss in a pot with water and boil until cooked 2) while boiling, begin roasting red peppers in the oven at bake 400°F, turning about every 12 minutes, until all sides look kinda charred, but they won't be burnt unless you leave them in for too long, and they roast better if they have some space between themselves 3) chop other 4 chicken thighs into cubes, i suggest 1/2" at the smallest, while pot is boiling and peppers are beginning to roast, keep an eye on everything and you'll be fine 4) remove chicken thighs from pot when done and cool, because burning your fingers is for losers, and throw the cubed chicken thighs in 5) continue roasting peppers while you chop carrots and celery into slices, i suggest 1/2 cup of each for every chicken thigh, 2/3 cup for each chicken breast, but it can be more or less 6) add chopped veggies to boiling chicken along with oregano, salt, and pepper to taste, more spices should be added before noodles if necessary, bring back to boil for about 5 minutes 7) roasted peppers should be done somewhere in here or later depending on how you stacked them up in the oven, when they are done, toss them in a bowl or pot of appropriate size and cover for about 15~20 minutes, this lets them steam themselves and makes it easier to peel the skin from the flesh 8) now gaze lovingly at your pony of choice (applejack) and think about what friends you're gonna chat with later (me, pick me) while you wait for the timer on the boiling pot 9) add noodles and cook to directions, adding spice now, if needed, before noodles cook, soup is ready, it makes a good dinner with people over to share, make sure you get enough fluffy italian rolls 10) cut open peppers heigth-wise, carefully, there is liquid inside and they may still be very hot, pouring pepper liquid into chicken soup (optional, i think it adds some zing) and removing the stem and seeds. (not optional) the skin on the peppers should be pliable enough that you can strip it from the pepper flesh and toss the flesh into another container to be dealt with later and throw the skin away like the trash rarity is 11) ensure roasted peppers and boiled chicken are refridgerated while you happily consume foodstuffs acquired and prepared 12) some time that night or the next day, i dunno, i'm not your mom, (clean your room) grab the pepper flesh and continue slicing height-wise into strips about 1/4" wide 13) MANHANDLE THOSE THIGHS 13 1/2) take the boiled chicken thighs and shred them into shredded bits to add to the peppers, i just use my hands, it's kind of annoying any other way i've tried 14) mix shredded chicken and sliced peppers together with enough olive oil to lightly coat them, then add garlic powder and salt to taste, MAKING SURE TO MIX THOROUGHLY 15) keep chicken pepper "salad" cold and serve with fluffy italian rolls for best results (in my expert opinion)