Hookah-Shisha

http://www.hookah-shisha.com/

• Free Furat Hookah (24 inches) with orders over $100- $34.99 value
• Free Econo Thunder Hookah (24 inches) with orders over $250- $64.99 value

South Smoke

http://www.southsmoke.com

• Free Pumpkin Hookah (10 inches) with orders over $75- $19.99 value
• Free Soul Catcher Hookah (11 inches) with orders over $75- $24.99 value
• Free Petite Mya Hookah (8 inches) with orders over $100- $24.99 value
• Free Junior Hookah (17 inches) with orders over $125- $29.99 value
• Free Econo Mya Hookah with orders over $125. It is not clear which hookah this offer refers to.
• Free Avalanche Hookah (24 inches) with orders over $200- $45.99 value

Hookah-Hookah
http://www.hookahhookah.com

• Free Blueberry Hookah (10 inches) with purchase of $50 of shisha

Hookah Hub

http://www.hookahhub.com

• Free Blueberry Hookah (10 inches) with orders over $149- $29.95 value

As with all my hookah posts, please report any errors, omissions or updates by leaving me a comment. 

Drink when:

• There is a reference to porn
• Danielle shows skin
• You spot a douchebag
• Kelly smokes something

Topped with toasted coconut, this frosting is a perfect accompaniment to a Bacardi rum cake.

1 cup (2 sticks butter), softened
2 3/4+ cups powdered sugar (to consistency)
1/2 cup coconut milk (the fat, not the liquid portion, if using canned)
1 1/2 tsps vanilla extract or coconut extract

• Beat butter until light and fluffy.
• Mix in coconut milk and vanilla, then slowly start incorporating powdered sugar. Continue adding sugar until frosting reaches desired thickness.

Look. You don’t need a list of 20 drinking cues when you’re watching a movie. Hell, if you can REMEMBER 20 different “drink when this happens” things you need to drink more because you have an insane memory and must be still sober. Here are just 5. They’re enough, I promise. So turn on Mean Girls and get a nice tall drink with a lot of ice and have yourself a pretty f’n FETCH night.

Mean Girls Drinking Game
Drink when:

• ‘PLASTICS’ are mentioned
• MATH or MATHLETES
• BURN BOOK appears or is mentioned
• FETCH is used
• GAY reference in some shape or form

3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (as desired)

• Preheat oven to 325 degrees F. Grease cookie sheets.
• Beat together butter and sugars until light and fluffy.
• Mix in egg, yolk, and vanilla.
• Stir together dry ingredients and blend into wet mixture. Don’t overbeat!
• Stir in chocolate chips.
• Form balls of dough (1-2 tablespoons) and place on sheets. Bake 17 minutes or until just firm. Cookies will not appear fully baked- this is OK! These cookies remain deliciously soft and chewy when slightly underbaked. Leave cookies on sheets for 2-3 minutes, then remove to racks to cool fully.

For a new twist to an old favorite try adding coconut flakes or coarsely chopped chocolate bars!

3/4 cup softened butter
1 cup brown sugar
1/2 cup white sugar
1 large egg (to consistency)
1 tsp vanilla
1 cup flour
1-2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking soda
1/4 tsp salt
3 cups old-fashioned oats
1+ cup raisins (as desired)
1/2+ cup chocolate chips (as desired)
1/2+ cup coconut (as desired)

• Blend together butter and sugars until light and fluffy.
• Blend egg and vanilla into butter mixture.
• Combine dry ingredients and mix into wet mixture.
• Stir in oats, raisins, chocolate chips, and coconut.
• Refrigerate batter for 30 minutes.
• Preheat oven to 350.
• Bake cookies on greased sheets for 15-17 minutes.
• Remove cookies from oven and let firm slightly on sheets before removing to wire rack to cool completely.

Although you are free to add coconut or chocolate chips to you’re heart’s desire, it is important to maintain the correct consistency for the batter. This may mean that you will need to incorporate additional egg white for moistness (and to bind the cookie together). Failing to account for increased volume of dry ingredients will result in a very crumbly cookie- still delicious, but very messy!

Exciting in parts, but nothing special (2.5/5 stars). I picked Moscow Rules at random from the many Daniel Silva books in my Uncle’s garage. I had high hopes; Silva came greatly recommended as one of the best thriller writers of the last 10 years. Sadly, the book fell short. While the story itself was based on an interesting premise- a painting restorer turned Israeli spy stages grand heist against Russian arms dealer- I was disappointed most by the cadence of the plot. The author’s descriptive techniques were very formulaic and seemed only to cultivate the ubiquitous “page tuner”. In my opinion, Silva stalled at all the wrong places, drawing out rather dull interludes between action scenes.  On the other hand, I think he failed to spend enough time on crucial elements of the book, which caused the most exciting parts to lack depth. Overall, not bad for a quick holiday read, but you’d best look elsewhere for a truly riveting action/spy novel.

The best chocolate chocolate cookie there is. Makes ~28 cookies.

1 cup unsalted butter, softened
1 tablespoon crisco (optional, but gives delicate chewiness)
2 eggs*
1 teaspoon vanilla or mint extract
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup cocoa powder
3/4 – 1 cup chocolate chips or mint chips

• Preheat oven to 350 degrees and grease cookie sheets with Pam.
• Cream butter, crisco and sugar until light and fluffy ~5 minutes. Add eggs one at a time, then vanilla.
• Mix together dry ingredients in a separate bowl.
• Add dry ingredients to butter mixture and mix to combine. *The dough should be moist. If the eggs are too small, the dough will not come together sufficiently at this point. Crack open another egg and place it in a small bowl. Use a spoon to transfer tablespoons of egg white into mixing bowl and blend to combine. Continue adding egg white until dough is cohesive and moist. The key is to reach desired consistency without overworking the dough.
• Finally, blend or stir in chocolate chips.
• Roll dough into 1-2 tablespoon balls using the palm of your hands. Press each ball with your fingers to flatten slightly.
• Bake for 11 minutes, rotating pans halfway through baking.
• Remove from oven and allow to cool 2 minutes on sheets. They will be barely firm and slightly cracked. Finally, remove to wire racks to cool fully.