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Tori, my favorite comedian. Are you coming to Denver anytime soon?

Hell yeah! Those look good.

You’re as cool as a ripe avocado! 😉. Miss chatting with you. Love watching your comedy, you’re killin it!

Hey. Loving your stand up ❤

Shows excellent polish, got great skills, comes off as very experienced.

Selena live foever In our hart she a Maxican american girl i m wach this is Movey And series .

Mac and Cheese Servings roughly 4-6 depending on appetites Ingredients: Salt (2 tablespoons) Mustard Powder (2 teaspoons) or (mustard if you’re out, couple of squirts) Milk (1 Cup, warmed) Onion 1/4 Garlic 3 cloves Flour Shredded Cheese (I’m using Gouda 1/4, Mozarella1/4, Colby Jack 1cup) Parmesan Reggiano (worth it ½ cup shredded) Elbow noodles (doesn’t matter what kind really, I use half of a 16-ounce bag) Bread Crumbs (wee bit if you’re into it) Olive oil (a turn of a pans worth) 3 tablespoons of butter (divided) Directions: Preheat your oven to 375. Fill a 2-quart sauce pan with water to boil and add a tablespoon of salt to the water. Dice onion, and garlic. I prefer to dice because this dish is for my son and he is PICKY af. You can substitute onion and garlic for a small shallot diced because it is equally as tasty. Set aside for a sec. Shred your cheese. I prefer to shred my own cheese because I recently read that pre-shredded cheese has an added ingredient to make it not stick together and that is GROSS. You can use any cheese; these are the cheeses my son loves and well, I live in fear. I would definitely not skip on the parmesan. Shred and set aside. When the water is boiling toss in your noodles. Set a timer and cook al dente. I use half of HEB’s large elbow noodles (16-ounce bag). Warm one cup of milk and set aside. Use a tablespoon of butter sprinkling a small amount of bread crumbs toasting until golden brown and set aside. Grab an 8-inch Sautee pan and add 2 tablespoons of butter and one tablespoon of olive oil. Sautee your onion and garlic until the onion is translucent. Sprinkle a tablespoon of flour over the onion and garlic. Make sure to mix and cook off the flour for a minute. Add a cup of WARM milk and slow pour mixing as you so. You’ve made a bechamel! Now to turn it into a cheese sauce. Next add your Gouda, Mozzarella, and Colby (or your cup and a half of cheese substitute. Mix together. You want the sauce to become smooth and cheesy. Drain your pasta and pour into an oven safe dish. Then pour the cheese sauce over the noodles, making sure to mix so that all of the noodles get the cheesy goodness. Grab your parmesan and evenly top your cheesy pasta. Grab those toasted bread crumbs and sprinkle. Don’t get crazy a little crunch is nice. Note: You can top with anything you like. Crumbled cooked bacon, crab, lobster, don’t matter. Whatever you like with your mace and cheese can get all bubbly together in the oven. This is for my picky kid, so I’m just putting the parm and a touch of bread crumbs.

Directions: Boil a pot of water and salt it (pinch or two).Throw 1/4 of that onion in there. When it comes to a boil add defrosted chicken thighs. Set a timer for thirty minutes for the meat. Notice you aren’t cooking them all the way. You will finish them with the rice, so don’t start sampling. Prepare your vegetables. Don’t get picky, cut them however you like. If you like sliced onions do it. I would recommend dicing your serrano but that’s just me. Wash your cup of rice and drain it. Make sure you drain it well because you are about to throw it in a pan of oil and oil and water don’t like each other. In another pot place about two turns of vegetable oil and turn the heat to medium high. Don’t let it get too hot or the veg won’t cook right. Pour in rice. Begin to brown your rice, frying it off in oil, and stirring. This is so important. You have to keep stirring it. It’s kinda annoying but it’s like you just have to pay attention or it’ll burn. After a few minutes ensuring all of the rice has been coated by the oil then add the onion and shallot. Brown this off for a few minutes then add garlic. Let them get to know each other. Once they are all intertwined, continue to stir then add serrano and guess the f-what? Continue to stir. If oil disappears by this point don’t be afraid to add a wee bit more. You want the rice to get a nice brown coloring on it so take time to make sure this happens. Next add the tomato or the red pepper OR get crazy and add both. Sauté them off. You should notice the brown coming out more. You can add the Serrano now if you like but leave it out if it’s too much for you. Assuming the chicken timer has gone off begin adding the thighs to the rice and veggies. Fill with about two cups of stock, the rice and chicken should be covered. Go ahead and add that tomato sauce now. The acid from the tomato is going to make love to those chicken thighs. This is pretty important too. Now add your spices. A note about spices, I generally don’t measure them, I just let the ghost of my mother bitch at me until I get it right. Under seasoning is better than over. Start with a pinch of each spice mentioned, then take a spoon and sample it, then add more from there. I believe in you. Also check out my video, I literally pinched off the stuff and tried to show you. I feel like I am yelling. My bad. You can always add salt at the end if needed. Add cilantro, and a few springs of saffron and cover. When it hits a boil, lower the heat and simmer for 20 minutes (usually a gas stove but if you are electric, I’d add five minutes) or until the broth is evaporated. Don’t open the lid once it’s on. Like until you see the water gone, don’t open it. Probs should’ve mentioned a glass top is best. My bad. Possible garnish: Some of those diced serrano’s you were worried about using too many off.

Ingredients: Onion 1/2 Shallot 1 Garlic 2-3 cloves Serrano Pepper 1-2 (de-seeded if you don’t want the spice) Tomato 1 (can sub 1/2 of a red pepper) Cilantro 2 ish tablespoons? I don’t know how to measure this but it’s like a little handful, like my size hand just pinch it. Chicken Thighs 4 (I prefer dark meat, use breasts if you want) Tomato sauce 1 9oz can (can sub tomato paste if preferred) Rice 1 cup (long grain, I prefer Mahatma because my mom said so) Vegetable oil 1 tablespoon or two, you want the rice to get coated and fry off veggies don’t get crazy. Chicken Stock 2- 2 ½ (I just use the stock from the chicken you are going to boil. Don’t buy it when it’s there. In the pot.) Spices Adobo/Sofrito, etc. - if you want. I have things to say about this and I will do so in the directions. OR Salt Pepper Paprika Cumin Turmeric Saffron (if you have it, it’s not necessary and kinda pricey)

LMFAO BADASS!! U rock, girlie 💙

Your mom ❤️

Song Credit : Jets to Brazil, Wish List. All images are the Property of Victoria Pool including video.