You know what speaking of which, I actually ordered something from those infomercials late at night, you believe that?
Against everything, I ordered the ShamWow.
I’m gonna give you a minute to let that sink in.
Because I mean this guy, he takes this face cloth, he sticks it in an aquarium and all the water goes away and then he wrings it out over the sink, the fish and rocks are coming out, it was incredible.
And you know where he got me?
He was like, you’ll never have to buy paper towels ever again!
And I’m like, “that’s good for the environment, I’m getting one of these!”
So I’m on the phone for like three hours, I finally get to hang up and dude by the end of it, they’re possibly worse than every paper towel you’ve ever used.
Oh I fell for this hook, line and sinker.
I don’t know what happened.
And you know what’s funny?
I continue to use it.
And every time I use it I’m cursing my brains out.
I might as well be wiping up water with a plastic bag, that’s how good it is.
You’re just sorta moving the water around.
I was so excited too…
I was going to put it in the toilet, do a demonstration for all my friends….
And this is such a great scam because like I guess you can return it if you don’t like it for whatever reason, but the genius is that at $19.95, am I really going to go through the process of wrapping it up in a box and put it back through customs, sending it back to Germany?
Of course I’m not going to fucking do that.
I might as well use notebook paper.
Poached Pears and Caramel Sauce
What I Used
6 large Pears. 2 cups Sugar. 5 cups Water. 1 tsp Almond Extract. 1 cup Bourbon Whiskey (optional). Almond Slivers (sub Pistachio Nuts). Blue Agave (sub Caramel Sauce). French Vanilla Icecream.
What I Did
Poached pears – underrated.
The thing with this recipe is you got to monitor the sugar amount.
Things add up real quick and don’t forget you’re gonna drizzle caramel sauce over it all afterwards, so –
just take it easy, alright?
Think of your heart or whatever.
Meanwhile, peal the pears.
Add the pears to the simmering liquid.
Covers with a circle of parchment paper and the lid.
This sort of helps ensure even cooking.
Cook for about 20 mins or until the bottom of the pears can be easily pierced with a knife.
Remove the pot from heat and let the pears cool in the liquid.
Serve by placing the pears on a dessert plate.
Scoop a few spoonfuls of icecream next to the pears.
Sprinkle another tablespoon of almond slivers on top of the pears and ice cream and top by drizzling caramel sauce over the pear and icecream.