What's in your mouth right now?

[Xeno]

Cotton​

 

[Withers]

My tongue, and tongue ring. Nothing else.

 

[jassilem]

Some skim milk.

 

[ATKU2]

Everytime I see this thread I can't help but laugh.
Ummm in my mouth right now is: Saliva, A Tongue and some teeth & gums. =)

 

[Thornless]

Chocolate chip cookies and milk.

 

[StripedCat]

What's in my mouth right now? Oh, one moment please... [...] itf my tongue, I fink. (?)

 

[AstriaPorta]

cold coffee........ been so long i made that coffee.... so it is cold now, but that is what usually happens i start with nice warm coffee and finish with cold :24:

 

[Natasha]

Sweet tea (made w/ Splenda).

 

[Xeno]

Carrot​

 

[Niamh]

water

 

[Xeno]

Plastic Spoon

(...as well as JELLO...)

(...always room for Jello...)​

 

[Rai Dimitri]

*Thinking about stuff*..................... Paperclip. =D

 

[Xeno]

- Double Mint Gum -​

 

[Thornless]

Lumpia

 

[Dana]

I know what I wish I had in my mouth

 

[Thornless]

I know what I wish I had in my mouth

Rooster?:surrender

 

[Natasha]

Lumpia

OMG...lumpia would be frigging AWESOME right now!!!

 

[Dana]

Rooster?:surrender

ummmm no lmfao

OMG...lumpia would be frigging AWESOME right now!!!

wtf is lumpia?

 

[Xeno]

Water

(...very thirsty...)​

 

[Natasha]

ummmm no lmfao


wtf is lumpia?

OMG...you are SO missing out!!!

Ingredients:
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Directions:
1.Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

2.Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

3.Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.