15 ounces


Current plate carrier set-up:

Shellback Tactical Banshee Plate Carrier
AR500 Curved Armor Plates
Haley Strategic Environments D3CR
Winkler Knives Combat Knife
Glock 19 Gen 4
Magpul Glock PMAG, and AR-15 PMAGS.
Spare Glock 17 Mags with Taran Tactical +6 Base Pads
Tactical Response IVOK
Bentwood Gunsmithing & Battle Arms Development OIP Rifle.
1776 United Flex Fit Don’t Tread on Me Hat

I drank 15 ounces of Merlot. That’s 420 calories if you’re wondering and yes, it was 100% worth it. I bought this wine two weeks ago to slowly drink over break, but I kept feeling guilty and wouldn’t drink it. Well SCREW. THAT. 

Despite drinking alone and enjoying my night solo at home, this was glorious. Next time I will pair it with protein and a salad instead of thin crust pizza and garlic parmesan breadsticks, and someday I’ll pair it with a husband, but ya know, this will do for now. Let’s just hope my 10k goes okay in the morning. Luckily it’s not until 9:45am which is crazy, but much appreciated. 

Oh and hey, let’s do a quick re-cap of November. It’s finally the month I started regularly working out again and really focusing on my goals. I realized that although I am happy where I am at, I know I can do better. I think that is part of the reason why I finally scratched the marathon itch. I had been sneaking peaks at various marathons for months now, and finally decided to go for it again. So, do I have abs yet? 

1.2.16 - 184.3 pounds.
2.1.16 - 188.1 pounds.
3.1.16 - 183.9 pounds.
4.1.16 - 182.5 pounds.
5.1.16 - 180.3 pounds.
6.1.16 - 180.1 pounds.
7.1.16 - 178.8 pounds.
8.1.16 - 188.9 pounds.
9.1.16 - 185.6 pounds.
10.1.16 - 180.8 pounds.
11.1.16 - 187.0 pounds. 
12.1.16 - 185.4 pounds. 

11/12 months this year have been spent pretty consistently in the 180′s. I think a good part of that is contributed to my surgery in May, but that’s no excuse. Goal for December is to eat mindfully and cook as often as possible. I went over my grocery AND eating out budget last month, so I need to cut back as much as possible this time around to even it out a little bit. Will I see 179 on January 1st? Can I do it? I don’t know, but I am damn well going to try. 

Anyway, happy Friday! It’s been a good day!

Samhain Chili

In many places, this sabbat coincides with deer-hunting seasons, so you may choose to make this delicious chili with venison rather than beef. Cooking this chili outdoors in an iron cauldron over a fire gives an added sense of magick and connection to the earth. Serve with cornbread or your favorite hearty whole-grain bread.

Serves 6


  • 4-6 large portobella mushrooms
  • Bowl
  • Red wine ( approximately 1 cup, or more to taste)
  • Large pot or iron cauldron
  • Olive oil
  • 2 onions, sliced
  • 2 pounds ground beef or venison
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 (15-ounce) cans red kidney beans (or two cans mixed beans)
  • Chili powder or dried chilies, to taste
  • 2 bay leaves
  • Salt and pepper, to taste
  • Cheddar cheese, grated (optional)

Best Time To Make This Magickal Meal:

The evening of October 31st

  1. Chop the potobella mushrooms into small pieces, approximately 1/2″ square, and place them in a mixing bowl.
  2. Pour the red wine over the mushrooms. Allow to marinate in the refrigerator for at least 2 hours. stir occasionally to make assure all the mushrooms have been marinated in the wine.
  3. In a large pot or cauldron, heat the olive oil. Add the sliced onions, and cook until fragrant and soft. Add ground beef or venison, and cook until browned. Spoon off the fat. Stir in the tomatoes and tomato paste, then add the beans. Pour the mushrooms and red wine and combine. add the chilies and bay leaves. Adjust seasonings to taste,  and add more red wine (or water) if desired.
  4. Simmer for at least 3 hours. If desired, sprinkle grated sharp Cheddar on top of each bowl of chili before serving.

- “The Modern Witchcraft Spell Book; Your Complete Guide to Crafting & Casting Spells,” by Skye Alexander

Pumpkin bread


2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-½ sticks (¾ cup) unsalted butter, softened, plus more for greasing the pan
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)


Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point – that’s ok.
At low speed, beat in flour mixture until well combined.
Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)

This recipe is good for pumpkin muffins to. I made one loaf and the rest I put in muffin tins. I added pumpkin pie spice too to make it extra good. Perfect for mabon or samhain

An Icecreamist in London’s Covent Garden started selling an ice cream named Baby Gaga in February 2011. Each serving costs £14. All the milk was donated by Mrs Hiley who earns £15 for every 10 ounces and calls it a “great recession beater”.[77]

Jack-O-Lantern Hand Pies

Yields 8-12 pies

Things you’ll need

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoons buttermilk
  • 1 (15-ounce) can pumpkin puree
  • 1 (11.25-ounce) can sweetened condensed coconut milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground ginger
  • Large bowl
  • Medium bowl
  • Pie dish
  • Whisk
  • Rubber spatula
  • Small ice cream scoop
  • Pan spray
  • Cutting board
  • Baking sheet lined with parchment
  • Pumpkin cookie cutter
  • Rolling pin

Let’s get started!

  1. In a large bowl combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until
  3. Drizzle in ice-cold buttermilk and then use your hands to form dough.
  4. Divide the dough into 2 disks and then wrap tightly in plastic wrap. Chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium bowl combine all the filling ingredients and whisk together until smooth and well combined.
  3. Pour into a greased pie dish and bake for 60 to 75 minutes.
  4. Allow to cool fully before filling Jack-O-Lanterns.

Time to decorate!

  1. Roll out dough onto a floured surface and then cut out pumpkin shapes. On half of the pumpkins, use small and medium triangle cutters to create the face of the Jack-O-Lantern.
  2. Scoop 1 tablespoon of filling onto the plain pumpkin cutouts and then spread it just enough to leave a border around the edges.
  3. Brush some egg wash around the edges of the edges and then top it with a Jack-O-Lantern face. Gently press down on the edges so that the two sides stick together and then brush the top with egg wash.
  4. Bake at 350ºF for 25 minutes. Remove from oven to egg wash once more and then place back in the oven for 7 minutes.

nebet-ren  asked:

Ricotta cookies sound delicious! Could I ask you to share the recipe?


You will need:

  • 2 cups sugar
  • 1 cup butter, softened
  • 1 container (15 ounce size) ricotta cheese (or, be a snob like me, and make your own)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • OPTIONAL: juice of either half or whole fresh lemon

How to proceed:

  1. Preheat your oven to 350F
  2. In a large bowl, beat butter and sugar until blended with a mixer at low speed (hand mixer is fine, and if you can do it by hand entirely, you’re a badass)
  3. Increase mixer speed to high until butter-sugar mix is light and fluffy; should take about five minutes, give or take
  4. At medium speed, beat in the eggs, vanilla, and ricotta (and lemon juice if you so desire) until well combined
  5. Reduce your mixer speed to low, and then add in the flour, baking powder, salt, and continue to beat the mixture until the dough forms
    1. If you were a snob like me and made your own ricotta fresh, there’s a chance the dough is going to be sticky and thin (depending on how long you let the ricotta drain); feel free to either add in more flour by the tablespoon until the dough firms up to your satisfaction, or pop the bowl into the fridge for ten to twenty minutes
  6. Now it is time to PORTION OUT THE DOUGH. The original recipe I used called for “dropping the dough by the level tablespoon,” to which I say, fuck that. Dust your hands with some flour to avoid stickiness, get your hands in there, and make a rough ball with your hands!
  7. Plop your cookies roughly two inches apart on an ungreased baking sheet; if you want to line your baking sheet with either aluminum foil or parchment paper, go ahead!
  8. Bake your cookies for about fifteen minutes (if you do the drop with level tablespoon measurement - if you bigger, bump it up to twenty); cookies should be lightly golden!
  9. Let your cookies cool (preferably on a wire rack if you have one), and repeat with remaining dough for however many batches you need to use all your dough
  10. Eat your cookies!



5 slices hardwood smoked bacon
1 red bell pepper
1 green bell pepper
½ cup (~4 stalks) celery, chopped
1 cup (1 small) yellow onion, chopped
1-2 serrano peppers
2 cans (15 ounces each) chili beans in medium (or spicy) sauce
1 can (15 ounces) chili beans in mild sauce
2 (28 ounces each) cans petite diced tomatoes, undrained
1 (6 ounces) can tomato paste
2 pounds (32 ounces) ground beef chuck
1 pound (16 ounces) Italian sausage

4 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon seasoned salt, ½ teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
3 beef bouillon cubes
Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese


In a skillet over medium heat, cook the bacon until crisp. Remove on to a paper towel lined plate and dab off the excess grease. Set aside.
Reserve the bacon grease in the skillet.
Remove the stem and seeds from the red pepper. Chop. Remove the stem and seeds from the green pepper and chop.
Chop the celery. Remove the peel of the onion and chop. (My husband HATES onions and could not detect them in the chili – chop super fine as they add a lot of flavor!)
Chop the serrano pepper and remove the seeds if desired – leave them in for extra heat.
Add the chopped red pepper, green pepper, celery, onion, and serrano pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the crockpot.
Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste to the crockpot.
In the same skillet used to cook the bacon and veggies, cook the ground beef chuck (better flavor and texture than regular ground beef) and Italian sausage until no longer pink over medium heat. Stir that into the slow cooker.
Add all the seasonings to the crockpot. Crumble up the bacon (or chop) into very small pieces and stir that in the crockpot.
Cover and cook on low for 6-8 hours.
Enjoy with fresh cilantro, sour cream and cheddar cheese.

These have a soft fluffy outside with a pumpkin pie filling texture in the middle. These are so tasty & they are full of healthy plant protein. They have no flour, eggs, or dairy making it a delicious vegan treat.


1 15 ounce can of chickpeas

½ cup of cashew butter

¼ cup of rolled oats

2/3 cup of coconut sugar

¼ cup of maple syrup

½ cup of pumpkin puree

1 teaspoon of cinnamon

1 tablespoon of pumpkin pie spice

1 teaspoon of vanilla extract

½ teaspoon baking powder

¼ teaspoon of baking soda

pinch of salt

1/3 cup of chopped pecans(optional)

½ cup of dark chocolate chips(optional)


Combine all the ingredients besides the pecans and chocolate chips and process until smooth. Fold in the pecans and chocolate chips. Put in a 8 x 8 pan and grease it or put on parchment paper. Pour the batter in the pan and cook for 50 minutes to 1 hour at 350 degrees F.



Prep Time: 1 hr

Cook Time: 50 mins


  • 9 lasagna noodles
  • 1-¼ pounds Johnsonville® Mild Italian Links
  • ¾ pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus ¼ cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • ¾ teaspoon fennel seed
  • ¾ teaspoon salt, divided
  • ¼ teaspoon coarsely ground pepper
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • ¾ cup grated Parmesan cheese


  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, ½ teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
  4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Battle Arms Development Ounces is Pounds rifle. Debuted at SHOT Show 2015 weighing in at less than four pounds without the Aimpoint, Mag and Fortis mount. Made of aluminum alloy, titanium, magnesium, & carbon fiber. Dream to shoot as well!

Stay tuned for Battle Arms Development coverage at NRA Nashville 2015 next weekend!


Healthy Recipes
Recipe: Pumpkin soup

By Mayo Clinic Staff

Dietitian’s tip:

Canned pumpkin puree is available all year. When pumpkins are in season, however, you can make your own puree by roasting a small pie pumpkin and processing the flesh in a blender or food processor.

Serves 4

¾ cup water, divided
1 small onion, chopped
1 can (15 ounces) pumpkin puree
2 cups unsalted vegetable broth
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon black pepper
1 green onion top, chopped

In a large saucepan, heat ¼ cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Nutritional analysis per serving

Serving size :About 1 cup
Total carbohydrate 14 g
Dietary fiber 4 g
Sodium 57 mg
Saturated fat Trace
Total fat 1 g
Trans fat 0 g
Cholesterol 1 g
Calories 77
Protein 3 g
Monounsaturated fat 1 g
Sugars 0 g

Buffalo Chicken Tacos
1 (15-ounce) can whole kernel corn
3 cups shredded cooked chicken
⅔ cup buffalo sauce
1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
4 cups shredded Romaine lettuce
1 avocado, peeled, pitted and diced
½ cup blue cheese dressing
optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges

DIRECTIONS: Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Remove from heat, and transfer the corn to a separate plate.  Set aside.In a mixing bowl, toss chicken and buffalo sauce until combined.  Set aside.To assemble the tortillas, place your small tortillas (or a Stand & Stuff tortillas) on a flat work surface.  Portion the lettuce evenly between the tortillas.  Then top each tortilla with an even portion of the chicken, corn, and avocado. Drizzle each with the blue cheese dressing, then sprinkle on optional toppings if desired. Serve immediately.
To prevent the avocado from browning, toss the avocado (once it has been peeled, pitted and diced) in a bowl with a few tablespoons of lime or lemon juice.If you want an extra spicy kick, feel free to drizzle the tacos with extra buffalo sauce.