Taylor Swift Fearless Quote

“To me, “FEARLESS” is not the absence of fear. It’s not being completely unafraid. To me, FEARLESS is having fears. FEARLESS is having doubts. Lots of them. To me, FEARLESS is living in spite of those things that scare you to death. FEARLESS is falling madly in love again, even though you’ve been hurt before. FEARLESS is walking into your freshmen year of high school at fifteen. FEARLESS is getting back up and fighting for what you want over and over again… even though every time you’ve tried before, you’ve lost. It’s FEARLESS to have faith that someday things will change. FEARLESS is having the courage to say goodbye to someone who only hurts you, even if you can’t breathe without them. I think it’s FEARLESS to fall for your best friend, even though he’s in love with someone else. And when someone apologizes to you enough times for things they’ll never stop doing, I think it’s FEARLESS to stop believing them. It’s FEARLESS to say “you’re NOT sorry”, and walk away. I think loving someone despite what people think is FEARLESS. I think allowing yourself to cry on the bathroom floor is FEARLESS. Letting go is FEARLESS. Then, moving on and being alright…That’s FEARLESS too. But no matter what love throws at you, you have to believe in it. You have to believe in love stories and prince charming and happily ever after. That’s why I write these songs. Because I think love is FEARLESS.”
― Taylor Swift

Sunday, November 13, 2011

How to make old fashion funnel cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner!

Funnel Cake

Ingredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder.



Funnel Cake Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.
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