500 chickens

Rogue: I have ten gold pieces. How many chickens can I buy with that?

DM: Well, at 2 copper each… 500.

Rogue: I’ll buy 500 chickens, then.

DM: But the farmer selling them only has, uh, 31, so that’s your limit. Besides, how would you even carry them?

Rogue: How much would enough string to tie 31 chickens together cost?


500+ Follower Gift

I just wanted to thank you all for your support. So I clayified two of my favorite hairs. Both come in all of the EAxis, Nyren’s kosmik, and Huning’s pony palette colors. Meshes are required.

First Hair: Download Mesh

Second Hair: Download Mesh

i always talk about what id do if i won the lottery but tbh i don’t fuckign know id probably get so much anxiety about it and just buy 500 chicken nuggets

What to eat during Super Bowl 50? Try this chicken recipe!

Super Bowl 50 is coming and The ForkOut crew wants to share with you an easy snack that will keep you healthy while you enjoy the game.

“Baked Karaage (Japanese chicken)”


- 500 g chicken fillet, cut into bite size
- ¼ cup potato starch
- ¼ cup flour  
- lemon wedges
- salt and peper

For marinade      

- 4 tbsp soy sauce
- 2 tbsp cooking sake
- 2 tsp mirin (sweet cooking sake or use white wine as substitute)
- 1 minced garlic clove


1. Pre-heat the oven to 200 degree Celsius, place the baking foil on the tray 

2. Combine all marinade ingredients. Marinate the chicken for 10 - 30 minutes,  the longer, the richer the chicken will taste. 

3. Mix potato starch with flour, coat chickens with the mix and shake of excess.

4. Spray oil on the tray. Bake the chicken for 20 minutes or until crispy.

5. Squeeze lemon over the baked chicken to bring out the flavor and add salt and pepper.

This tasty Super Bowl snack will most definitely leave your guests wanting more!
We won’t tell if you have it with a beer or two! ;)


Missin ‘Murica: A Homesick List

By Judy Lee ‘17

Don’t get me wrong, studying abroad is an immense privilege and every day I am grateful to wake up and experience something new. But I’m not going to pretend like there’s no place like home. There is a big chunk of my life missing from the current picture: 

1. Large portions

Originally posted by mariaslittlestuff

I have such a profound appreciation for Costco. They not only have samples, but astronomical portions for a decent price. While it may not be healthy all the time, it sure is economical. Besides, who doesn’t want 500 chicken nuggets at a time? Sadly, frowned upon here.

2. Not-pounds

Originally posted by mishkaqoiava

Conversion rates when it doesn’t work in your favor. Missing the ability to spend my money without having to constantly multiply by 1.31 (approx). Although, to the UK’s credit (ha), the price you see on the price tag is what you get because tax is already incorporated into the final price!

Keep reading

SAG Awards Planning: Over 1,000 Bottles of Wine, 500 Pounds of Chicken

How much preparation does it take to entertain Hollywood during SAG Awards night? Plenty, from hoisting up the signature 10-foot-tall statuettes to the catering by Wolfgang Puck with more than 1,000 bottles of champagne, tequila and wine combined for a guest list including Brie Larson, Idris Elba, Tina Fey and Amy Poehler.

Larson and Jacob Tremblay are nominated for their first SAG Awards, while Fey and Poehler will present the esteemed lifetime achievement award to Carol Burnett. Bryan Cranston, Julia Louis-Dreyfus, Priyanka Chopra and Kristen Wiig also will be on hand to present honors. 

Check out below what it takes for 700 staffers to put on the annual awards, set to place Saturday at the Los Angeles Shrine Auditorium and Expo Hall:

Over 200 Nominees

A total of 116,741 eligible SAG-AFTRA members voted on this year’s nominees, consisting of 234 actors as well as 491 performers who are nominated in Outstanding Action Performance by a Stunt Ensemble categories. Guests will make their arrivals down 17,100 square feet of red carpet.

Wolfgang Puck is Catering

The famed chef to the stars will be cooking with 500 pounds of Jidori chicken, 450 pounds of Atlantic salmon, 1,800 Meyer lemons, 50 pounds of wild rice, 650 pieces of garlic, 250 pounds of Shiso leaves and 4,800 breadsticks.

Read More: What to Watch for at This Year’s SAG Awards

The result? A menu of Grilled Chicken with Meyer Lemon Salsa and Lemon Scented Fingerling Potatoes; Farro and Black Rice with Mustard Greens, Currents and Toasted Pine Nuts; and Puffed Rice Crusted Salmon with Carrot-Ginger Puree and Crispy Shiso Leaf. The meals will be served at 86 tables with 1,200 place settings. 

Lots and Lots of Bubbly

Over 500 bottles of champagne, wine and liquor will be served in 6,000 glasses during both the ceremony and post-show gala, including 161 magnums of Champagne Taittinger Brut La Française along with an extra 480 standard 750 ml bottles. And if you ever wanted to know how many bubbles that creates, it’s over 500 million per magnum. 

A total of 1,176 bottles of Treasury Wines will be served in the Green Room, Post-Awards Gala and the Showroom. For those, 285 bottles total of Patron tequila and Ultimat Vodka will be used to keep the cocktails coming.

Don’t worry: The stars will be properly hydrated with 722 cases of Fiji water as well.

Over 5,000 Roses

The venue decor will have a garden feel with CJ Matsumoto & Sons arranging over 5,000 white roses along with various succulents.

The SAG Awards will be broadcast live on Saturday at 8 p.m. ET/5 p.m. PT on TNT and TBS. Viewers can also watch the SAG Awards red-carpet pre-show live on sagawards.tntdrama.com

sooo there are almost 500 notes on that chickens post as I write

first of all thanks everyone for being interested in my weird plans

makes me feel less alone with my love of chickens

second is to remind yall that I closed the post earlier, so for everyone who reblogged after my last update, I’ll get to you, but it will be very, very long

third info, I’m going to go for ten per day because HEY I’M A COLLEGE STUDENT and finals are in two months

ten per day it means more than a month to complete everything

so ye be very patient

and finally I’m going to make a ‘ten chickens of the day’ post with the url of the person just to be sure everyone got it (also to show them to the world)

@canadasbutt was kind enough to help me out with some requests already, send him love owo

Patty cakes with chicken and champignons

Patty cakes are considered to be one of the tastiest and most popular dishes in Ukraine. There are dozens of recipe which vary depending on the filling (we may use meat, vegetables, fruits, jams, etc; here a fantasy doesn’t have any boundaries).
Today we use puff pastry to bake crispy patty cakes with juicy chicken and mushroom stuffing. If you want to serve a nourishing and appetizing snack, then don’t hesitate and use our recipe.

2 eggs
1 tsp lemon juice
pork fat (for frying)
500 g (1,1 lb) chicken
500 g (1,1 lb) puff pastry
150 g (5 oz) breadcrumbs
dairy butter (for baking)
100 g (3,5 oz) fresh champignons
black ground pepper – to taste
salt – to taste

Boil chicken until done and chop it finely. Peel, cut mushrooms into medium pieces and fry them on a griddle with rewarmed pork fat. Combine the prepared meat and champignons with breadcrumbs. Add salt, pepper, lemon juice and eggs. Mix the mass until smooth.
Roll puff pastry. Cut o
Full text…http://ukrainian-recipes.com/patty-cakes-with-chicken-and-champignons.html

Liver with onions and apples

My take on a polish classic

500 g chicken liver
1 large onion, sliced
1 small apple, sliced
4 small potatoes, sliced
1 clove garlic
Roughly 1/3 c oil or butter for sautéing
1 cup flour
1 tablespoon thyme
1 tablespoon marjoram
1 teaspoon paprika
Salt and pepper

1) cover livers in milk and soak
2) combine flour, thyme, marjoram and paprika and set aside
3) sauté onion with garlic until just soft, add apples and sauté until onions are just browned. Remove from heat and set aside.
4) sauté potato until soft and browned. Revive from heat and set aside.
5) drain milk off liver and pat dry. Slice liver in half and dredge in flour.
6) cook liver over medium-high in a generous amount of oil until bottom side is golden brown. Turn and cover with potatoes, onions and apples and cover. Cook until live is done (I like mine slightly pink on the inside).
Salt and pepper to taste.




02/28/16 MENU:

500 pieces of chicken (Grilled or Fried)
20 Mac & Cheese trays
20 Pasta trays (made any way)
20 Salad trays with any dressing (made any way)
20 desert trays (pies, cakes, cookies, candy etc)
30 cases of water
20 cases or bottles of juice or soda
You can also bring anything you’d like even if not on list.
*please bring food prepared*

YOU SHOULD START: Collect donations ranging from food, snack items, funds, new & used clothes, shoes, blankets, jackets, toiletries, toys for the kids and any other item someone else can benefit from.

REMEMBER: We help animals in need so dog and cat food, toys, bowls, leashes, collars and beds for both cats and dogs. Also, clothing as well.

We always welcome educational professionals (such as teachers, assistants, tutors, child development professionals and students) to either join us in service or material donations for our arts and crafts section.
Please contact Billy Truong at (626) 757-2396
or message him on his Facebook Account
at https://www.facebook.com/billy.truong.752

WHEN: Sunday, February 28th, 2016

WHERE WE MEET: Mac Arthur Park by the corner of West 7th St. & South Park View St. in Los Angeles CA (2230 West 6th Street, Los Angeles, CA 90057)

WHAT WE DO ON THE EVENT DAY: We get there at 8 am and set up canopies and tables, assemble and organize donations received. We start to serve and give away food/items until approximately 10 am. We finish serving and start the cleanup/breakdown around 11:30-12:00 pm.

PLEASE NOTE: CA Health & Safety Codes 113969 - Persons preparing, serving, or handling food or utensils shall wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair from contacting non-prepackaged food, clean equipment, utensils. We will be providing hair nets on the date of the event. You are welcome to wear caps if you prefer.

WHO WE ARE: We are a large group of family/volunteers range in age from as young as 6 yrs old on up. (at L.A. on Cloud9)

Dinner for a very very hungry girl. I ate more chicken nuggets so I’ve basically had 500 cal in chicken nuggets and then I had cake for dessert. My appetite is crazy! Gonna get back to some business work now. I’ve made a folder just for buss4 so I’m rewiring the stuff I’ve already done so it’s pretty. I should be done by 7 so I can do some Pilates and then just chill.
Gonna have to take so much food to the courts tomorrow. Or morning snack lunch and afternoon snack. I don’t know if I’ll get to eat my morning snack though…. I’m gonna be starving by lunch if i decide to go. #edfighter #edsoldier #edrecovery #edfam #edfamily #recoverywarrior #recoverysoldier #recoveryfighter #edfighter #realrecovery #prorecovery #nourishnotpunish #fitnotsick #healthynotskinny #balencednotclean




(4 portions - 40 min)

Perfect dinner for Friday night when you just want to stay in, open a few beers and watch a movie or invite your friends round!

Ingredients for the burger:

  • 500 g chicken mince
  • 1 egg
  • Handful of bread crumbs
  • 1 tbl spoon of mustard
  • 1 tea spoon of chilli (csipos pista)
  • Salt
  • Chopped parsley

Ingredients for the Red Cabbage & Carrot Coleslaw:

  • 2 carrots, grated
  • ½ head of red cabbage, finely chopped or grated
  • 3 spring onions, finely chopped
  • 3 tablespoon of mayonaisse
  • 1 tablespoon of wholegrain mustard
  • A pinch of ground black pepper 

Other ingredients:

  • 8 small rolls or 4 big rolls
  • Smoked Cheddar or other flavoured cheese slices
  • Sunflower oil


For the burger, mix all ingredients together, make 8 balls if using small rolls or 4 bigger balls and place in the fridge for at least 10 min. Then flatten the meat balls to the size of the rolls and fry for about 10 min (5 min each side).

Place the rolls in the oven 3 min before serving to warm them up.

For the coleslaw, add all the vegetables to a large mixing bowl. Add the wholegrain mustard, ground black pepper and mayonnaise and combine all the ingredients until the carrot and cabbage is evenly coated. Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve.

Cut the rolls in half, place a slice of cheese on the bottom half, put the chicken burger on top, then another slice of cheese and a generous spoonful of the home-made coleslaw to finish off this delicious burger. Close it up and it’s ready to eat! Now, get the beers :))

Chicken Fajita Pasta

To be honest, I got tired of pouring my heart out for these posts, making them extremely long, since probably no one reads them. I will try to sum it up for you.  The pasta was very good, my first time cooking past in broth mixed with cream and tomatoes, 10/10. Enjoy! Again, sorry for the bad picture, the light is awful.


2 tbsp olive oil
500 g boneless, skinless chicken breasts
3 tbsp) taco or fajita seasoning 
2 cups diced onion (about 1 whole onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup heavy cream
1 (285 g) can diced tomatoes
500 g penne pasta
½ teaspoon salt


Cut the chicken into bite-sized pieces. Season with half of taco seasoning. Heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

recipe from: http://www.kevinandamanda.com/recipes/dinner/chicken-fajita-pasta.html

Good Morning, Happy Saturday, food for thought first, we have food too, closed on Sundays only, we are swarmed with disruptive technology day in day out, then why we need #DisruptiveEating , because the way we eat now are not good for us, our community or our Planet, something is wrong somewhere, like why 70% of population are overweight or 36% obese here, or why 64% of agriculture land of world is used for animals’ feed or why meat consumption pattern of world is 36% pork, 31% chicken, 25% beef, 6% goat when we know one pound of beef needs 1800 gallons of water, pork 700, chicken 500, goat only 127, why we respond to crisis situation only, why we can’t prepare ourselves beforehand, so many whys, watch out for my next post, now food today, lunch food box entrees, Veg Pakora in Indo Chinese sauce n Potato with green peas, both #vegans n Chicken with COCONUT milk, dinner food box entrees, potato with chickpeas #vegan n Mixed vegetables with creamy tomato sauce #veg n Chicken Curry #PureMHealthyM #Michigan #obesity #overweight #millennials (at Nirmal Indian Cuisine)

Bacon-wrapped chicken rolls with pear


500 g chicken breasts
200 g bacon
5 tbsp olive oil
2 pears
3 tbsp lemon juice
2 cloves of garlic
red sweet paprika – to taste
1 rosemary twig
150 ml dry white wine

Wash chicken breasts and then dry them. Cook the marinade. Peel and squeeze garlic. Combine garlic, lemon juice, paprika and 3 tablespoons of olive oil. Soak the chicken for 10-15 minutes in the prepared marinade.
Wash pears and peel them. Slice the fruits.
Cut bacon into stripes. Take out the chicken breasts from the marinade and stuff each piece with a slice of pear. Roll the pieces of meat with one / two bacon stripes.
Heat 2 tablespoons of olive oil in a frying pan. Fry the rolls over medium heat. Then add white wine and a rosemary twig. Slow the heat and stew the ingredients over low heat for 10 minutes.
Serve the rolls hot with white wine.

Enjoy your meal!
Full text…http://ukrainian-recipes.com/bacon-wrapped-chicken-rolls-with-pear.html