Random Thoughts.....What Are You Thinking?

I dont get most references made on this website.

There is a song for people like us:

Oh, and XI has boys, I like boys.

There are no boys here. Only grills.

For the record, I"m not old.

For the record, I"m not old.
I just have other intrests then people online...and other intrests then people I know irl.
Kind of depressing lol...

That is what I used to say now I'm reading newspapers and drinking coffee. It will happen to you !

I already do that, two newspapers every day and lots of coffee. You started crocheting yet?

not a grill, just a toaster-cat

For the record, I"m not old.
I just have other intrests then people online...and other intrests then people I know irl.
Kind of depressing lol...

The official website for the upcoming Full Metal Panic! Invisible Victory television anime has removed its "this fall" listing for the series. The website had listed the fall 2017 release window at least as recently as February 19. The website removed the listing between then and April 4.

The Full Metal Panic! franchise revealed in October that an anime project titled Full Metal Panic! IV was slated to premiere this fall. The franchise revealed the series' full title as Full Metal Panic! Invisible Victory in January.

Khara, the studio behind director Hideaki Anno's new Evangelion films, confirmed on Wednesday that the next Shin Evangelion project is in production. The studio posted on its Twitter account: "Shin Eva meeting. We're hard at work in production!"

Dogs > cats

Summary

Makes: 8-12 slices

Level: Moderate

Preparation: 15 minutes

Cooking: 60 minutes (plus time to cool)

TOTAL: 75 minutes

Ingredients

225 g (1 cup) unsalted butter at room temperature

200 g (7 oz) caster (superfine) sugar (¾ cup + 2 tbsp)

4 large eggs

70 g (½ cup) plain (all-purpose flour)

1 tsp baking powder

¼ tsp salt

200 g (7 oz) ground almonds

Topping

200 g (7 oz) flaked (sliced) almonds

125 g (4½ oz) unsalted butter (½ cup + 1 tsp)

100 g (½ cup) light brown sugar

1 tsp flaked sea salt

3 tbsp milk

Method

1. Preheat the oven to 180°C (360°F, gas 4, fan 160°C).

2. Lightly grease a deep 20cm (8”) round cake tin (preferably loose bottomed). Line the base with parchment paper and set aside.

3. Place the butter into a large bowl and using an electric mixer beat the butter until light and creamy, about 3 minutes. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs a little bit at a time, beating until fully combined. Sift the flour, baking powder, salt and ground almonds over the butter mixture and gently fold together. Pour the batter into the prepared tin (pan) and gently level out. Bake in the preheated oven for about 50 minutes.

4. While the cake is baking, prepare the topping. Place all the topping ingredients into a medium pan set over medium heat and cook until the sugar and butter have melted and the caramel has thickened, about 5 minutes. Once the cake has cooked for 50 minutes, remove from the oven and carefully spread the topping evenly across the cake. Place back in the oven and cook for a further 10 minutes. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.