Jade Snarly Parley Harley
@gnosticGnaturalist
(pfp by @chubsintubs-blog on tumblr) one day I aspire to be as cool as miss frizzle!!
sometimes i sigh for normal human reasons and sometimes i sigh for dog reasons unfortunately for everyone else its impossible to tell without asking. :P
linkedin was a mistake people keep posting incorrect ai generated infographics on there. :/
i guess im doing breakfast steak! the tummy wants what it wants. nobody tell the tweens complaining about scrambled eggs.
Awooooo...

ive got a bunch of hot drinks and scrambled eggs and toast ready to go over here actually. would anyone like anything? itll arrive in a paper cup probably.

Brush Your Teeth, Drink Some Water And Get Hearty Breakfast To Start The Day Loves, You Blokes Deserve It
cuddling my doggies...
well i cant say its been a good night but i guess i should actually sleep...
whats the word does that thing have a name? when familiar surroundings just dont look the same? do you think that its strange? in a small way i suppose. im just looking for a place i dont know #lyricsposting
aaawwwoooooooo...
if you dont like bell peppers im sorry for your loss.

its okay im sure you all have more than enough of a freak flag to fly outside of petplay. :P #nsfw
awooo. good night friends.
i think its about time i crawl into bed with all my dogs and sweat myself to sleep. :P
if you work in fast food and you get an order from jade harley you should be ready for me to just teleport it off the counter, i think. like how many times have i done this??
bwuh? what year is it??

well, to uh. move on from all that. corn salsa: jinx's way! warning: i do not measure! ingredience: sweet corn (2 cans, 1 big can, a pound from a frozen bag, whatever works! drain the cans first if you use them) 1 medium to large red onion (diced) pickled jalapenos (no measurements on these, dice a decent amount, usually a pile half the size of the diced onion pile, or less. you can use tame ones or hot, fresh jalapenos also work) 2 poblano peppers, (charred, peeled, and diced these are optional, but i think they add a lot! :d ) the juice of 2 small limes and 1 lemon garlic (diced, jarlic- as long as you put in a lot. i do at least three normal sized cloves, often way more) oil (preferably good olive oil!) seasonings: salt and pepper (to taste at the end of cooking. if you're not sure, a big pinch of salt and a good few shakes (or turns if the pepper is in a mill) is a good starting point.) smoked paprika (one or two healthy shakes.) cayanne pepper for heat (one or two shakes) chili powder (one shake, not needed but it is nice) cumin (at least two shakes, y ummy) process: get everything chopped juiced and doled out as needed, and get a nice high walled skillet or wok or other such pan hot. add a tablespoon or two of oilve oil, and watch for it to start shimmering and flowing fast when the pan is moved around. once the olive oil begins to shimmer, add your onion, you want to cook it slightly translucent and get a bit of browning on it, stirring regularly. once the onion is looking properly browned, add the diced poblano and jalapeno, and mix, then the corn. if it is frozen corn it will take a little longer to get sizzling again. stir and watch the corn, when everything is sizzling hot and you are starting to notice a little browning, add all the seasonings except the salt and pepper, along with the crushed garlic. you will want to watch it much more carefully so nothing burns, if you see brown bits on the bottom of the pan, keep an eye, before they burn you should add the lemon and lime juice and scrape the pan so that all that flavorful fond mixes in with the corn. remove from heat, season with salt and pepper to taste, eat preferrably with nice tortilla chips, or add it to a taco or burrito. if made right? this stuff is magic.















