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Tokyo eclipse (via @tamegoeswild)
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“My question about all this is: given this state of affairs, can it be claimed with integrity that conservative Christians’ criteria for voting in a...”
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10 Things You Never Have to Deal with Again After College
Unless you choose a career that involves math, the only math you’ll ever encounter...
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STEVE. SERIOUSLY. I DIDN’T USE YOUR TOOTHPASTE, OKAY? I HAVE MY OWN. IN A FLAVOR I ENJOY. I DON’T CARE WHICH WAY YOU SQUEEZE THE TUBE. THE FACT THAT...
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Kickass Parent of the Day: From Redditor Dittidot:
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ELSEWHERE
CHICKEN TORTILLA SOUP
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 1 avocado (optional)
- Tortilla chips (optional)
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Add avocado and tortilla chips right before serving.
