So in a sense this is how my Thanksgiving went . Yes I know it may seem a bit  over the top but that’s how I roll fool . I  readied myself accordingly for this   event  and today I consumed healthy food very well and drank lots of water which helped make sure no damage was done except for the assorted Mattel toys I crushed while drunkedly searching for a couch after my  feast . I should only   increase about four  el bees after this which is really saying something. I used to gain like ten pounders and would keep it on well into the new year. I also plan on  exercising this body of mine tomorrow which will help prevent me from becoming a house.

 Tomorrow evening is my other  feasting dinner . I’m hoping to display the same amount of  bodily authority at this one as well which means strict eating all day until the time to feast is upon me. I will workout of course and drink plenty o’ water. Water is the key. It really is. Water can be the determining factor on wether you will drop weight or gain. Take my word.

My mom will moost likely fill her trusty McKlein bag with leftovers for me to take home but I got to be sure to keep it at meat and veggies. No sweets, bread, or starches like potatoes. Okay off to bed I guess.

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

Preparation Method:

Preheat skillet more than the medium heat. Generously butter one side of a bread slice. Place bread butter-side-down onto skillet bottom and add cheese 1 slice. Butter a second bread slice on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling up to cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.

Ingredients:
450 Grams Chick Peas (soaked 24 hours) — (1 pound)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Direction:
Drain the chick peas. Quarter the onion and potato.
Run all through the fine holes of a meat grinder along with the garlic two times.
Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours.
Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown.
Remove from oil with a slotted spoon and drain on paper towels.
Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties.
Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers.
Drizzle Sesame Seed sauce over the contents.