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    AnnoyingRooster

    Chef #1663484

    Joined: Aug 09, 2010

    My Journal

    Saved Recipe Irish Oatmeal by ratherbeswimmin'

    Nov 4, 2012 on Food.com

    Saved Recipe Chewy Chocolate Peanut Butter Bars by Ann 3

    Nov 4, 2012 on Food.com

    Saved Recipe Margarita Mac and Cheese by Boomette

    Oct 8, 2012 on Food.com

    Saved Recipe Now That's a Crock of Mac & Cheese by NELady

    Oct 8, 2012 on Food.com

    Saved Recipe Triple Chocolate Surprise - Crock Pot by Crafty Lady 13

    Oct 8, 2012 on Food.com

    Saved Recipe Hobo Casserole by ms_bold

    Oct 8, 2012 on Food.com

    Saved Recipe Pumpkin Cream Cheese Muffins (Like Starbucks) by Grooved Pavement

    Oct 8, 2012 on Food.com

    Saved Recipe Tiger Butter by SilentCricket

    Oct 8, 2012 on Food.com

    « Previous 1 2 3 Next »

    About Me

    I've noticed throughout this site, in various recipes and reviews, that people keep saying "parchment paper." My initial thought was: why on earth would you want to cook something on animal skin that has been cleaned of hair with lye? It drives me a little nuts to see "parchment paper" in recipes now lmao Yes, I'm aware of the difference, but still.

    I've been slowly getting into cooking. My attention span is short and when that goes, so does my patience. So I have to stick to the quick and easy recipes. Since a couple recipes I've tried off of here have turned out interesting (either a disaster or strange tasting) my brother is always worried when I experiment now.

    Favorite Foods

    I tend to stick to cooking desserts :3 They're so worth the effort and disaster in the kitchen once you eat them. My favorite would have to be making the bread and fruit kinds of desserts. Too much sugar doesn't agree with me.

    And the dish I'm famous for? My french silk pie that turned out hard as a rock rofl

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