You call that a massacre? That's not a massacre...
Some people will wank about ANYTHING. I shouldn't be so surprised, considering the wank that happened over Hurricane Katrina.

However... Just so you all know, the incident at Virginia Tech is NOT a massacre, it's just a shooting.

And a quote from commenter spaceworrier: Pardon me, but a massacre implies something like gutting them alive at the same time and laughing and not being a complete nutjob. A massacre also usually involves a bunch of people, and it's not my fault that people can't use vocab properly these days.

Because, like, you know, these things are IMPORTANT and you plebeians should all be using proper English to describe horrific acts of violence.

Also, the follow-up of zomg I said something you didn't like! Complete with 'It's my journal and I'll cry if I want to' mentality.

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harrylovesron
2007-04-18 12:40 am UTC (link)

Here, have a tasty, tried-and-true family favorite recipe! (Taken from the Food Network's website).

Chocolate-Covered Cherry Cake
Recipe courtesy of Ann Byrn's The Cake Mix Doctor (Workman, 2000)
Cake:
Vegetable oil spray for misting
1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.

Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

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threegoldfish
2007-04-18 01:30 am UTC (link)

Have you tried Alton Brown's Moo-Less Chocolate Pie? It's fucking brilliant. And omg so rich. I'm a chocolate fiend and I'm all like, "Piece no wider than an inch please."

Moo-Less Chocolate Pie
Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Tofuworld
2 cups chocolate chips,
1/3 cup coffee liqueur
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.

Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

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	harrylovesron 2007-04-18 02:48 am UTC (link)
	Haven't, but if it's got coffee liqueur? I am THERE. (Reply to this)(Parent)

	amyheartssiroc 2007-04-19 04:23 am UTC (link)
	That looks divine. (Reply to this)(Parent)

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