Being distracted by last week's momentous events, the Maggotx Clan let pass Vinnie Baggodonuts B-Day without even a phone call.....Apologizing for our mistakes I will post some Blog Photos (Some Old and Some New) of the Maaaassachusetts Crew.....HEY GUYS....HAPPY BIRTHDAY......!!!!!!!!
Vinny Baggodonuts in All His Glory
Irish Patti O'Rama and her Sister Agida Zabaglionewave to the Crowds
Vinny Basking in the Lake George Limelight with an escaped Serial Killer about to break his Freakin' NeckSerial Killer Mmmmaaahhhkkkk...abducting an innocent out for a quiet lakeshore stroll (later identified as JP36).
On A Beautiful Brisk Spring Day...The UPenn class of 2009 was officially graduated with all honors accorded.....MiggyG after 4 wonderful years, graduated as a renown leader of his class....Good Luck to the Mickster and Aimee........Best wishes from the entire Family.....
Miggy G (left) next to his Budds....Randy....Willy and James........ "The Boys NOT From The Hood.........."
The "Grad" next to some New Egypt Party Crashers
The Maggotx Clan....In Full Party Prep Mode...Celebration.. Prior to Inebriation......
Best wishes to Mick on his Bright Future. ....remember to wear those Shades Dude....
While working at a nearby jobsite...Maggotx stops by the Legendary White Manna Diner in Hackensack NJ. This Small... Teeny... Tiny... Diner was featured in The Food Channel's Diners, Drive Ins and Dives....with My Main Man ...Guy Fieri ....
Ladies and Gentlemen........This Is NOT a fast food place...you place your order with the Cook and have to wait for each Hand-made small burger (with tons of juicy Onions) to be cooked to Burger perfection.....here are some pictures ....a MUST VISIT in North Joyyyseyy....mag
White Manna Hamburgers 358 River St. Hackensack, NJ 07601 (201) 342-0914
enjoy the Mouth Watering Video....To This Culinary Masterpiece....mag
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.