Cause you were so fond of my post last time :) [b]Our Ascension[/b] is Recruiting! [XB1 Only] We have [b][u]90+ players all with above a 1.4 KD[/u][/b] [b]-REQUIREMENTS-[/b] [b]- Having and Maintaining a 1.4 OVERALL KD across all characters.[/b] We will check recruits stats using Bungie's site and DestinyTracker. [b]- Active. We want players who actively play with clanmates![/b] [b]- A mic.[/b] Communication is key. [b]- Must have at least a 1.4+KD in Trials.[/b] There is no need to carry people here. Put your backpack away. [b]-Preferred age 16-40.[/b] But we can make exceptions on a case by case basis. [b]- Must have 1500+ ELO[/b] Please leave your GT, hours played, KD, time zone, DTR score (if known), and anything else you want us to know! Also, please Like and Bump this so other players can join in on our family!

How to make gluten free pancakes Ingredients- 1 flax egg or chicken egg 1 Tbsp coconut oil, melted ½ tsp pure vanilla extract 3/4 - 1 cup unsweetened vanilla almond milk 2-3 Tbsp agave nectar (or maple syrup/honey for non-vegan), depending on preferred sweetness 1 tsp baking powder ½ tsp baking soda 1 heaping Tbsp natural salted peanut butter (crunchy or creamy) pinch salt ½ cup finely ground oat flour ¼ cup gluten free all purpose flour (my blend) or sub whole wheat or all purpose 2 Tbsp unsweetened cocoa powder TOPPINGS: Homemade Peanut or Almond Butter Cup OR 3 Tbsp semisweet chocolate chips (non-dairy for vegan), divided Instructions- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with 3/4 cup and adding a touch more if needed) and whisk again until well combined. Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more. Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too PB made it too thick. You want a pourable batter that's not "gloppy." Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes. Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips. Dig in and enjoy. Will reheat fine in the microwave the next day. Nutrition Information- Serving size: 2 pancakes Calories: 517 Fat: 25 gCarbohydrates: 66 g Sugar: 23 g Sodium: 241 mgFiber: 11 g Protein: 13 g

I LOVE PANCAKES! Do you know what I also love? WAFFLES! Put this recipe into the spank bank because once you try them, you'll cream every time! Servings- 8 waffles Prep Time 10minutes Cook Time 15 - 20minutes Dietary Specialty Gluten Free, Low Cal, Low/No Sugar, Soy Free, Vegetarian Ingredients 1-1/2 cups Gluten Free All Purpose Baking Flour 2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 Tbsp Sugar or 1/4 tsp Stevia 1 Tbsp Oil 3/4 cup Milk 4 Eggs separated 1 tsp Vanilla Extract Instructions Pre-heat a waffle iron. In a large bowl, mix the flour, baking powder, soda, salt, and sugar together. In a separate bowl, whip the egg whites and vanilla until it forms stiff peaks or resembles whipping cream. In a small bowl, whisk together milk, yolks and oil. Add the milk mixture to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy. Spray waffle iron and begin making waffles. Follow the waffle machine instructions or cook about 3 minutes on each side. Recipe Notes Cinnamon or pumpkin pie spice may be added for flavor. Yummy!

Instructions unclear, burned house down. You know what really competes a breakfast? Omelets! Alaskan Omelet- 1 8 ounce can salmon - drained and flaked 2 large eggs 2 Tablespoons sour cream 2 Tablespoons butter 1/2 teaspoon fresh tarragon - chopped salt and pepper to taste Drain the can of salmon and set aside. In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired. In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface. Preheat oven to 375 degrees. Pour the eggs mixture into the skillet and let cook until the base is set. Arrange the canned salmon over the soft top of the omelet. Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my oven). Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate. A salmon omelet with creamy eggs seasoned just right with tarragon. A unique and tasty breakfast.

Warning Quarter Life Crisis: Flew to Alaska to catch fresh Salmon for Alaskan Omelette recipe, slipped, broke my leg and fell into the river. Got washed away from human civilization. Grizzly bear found me shivering, cold, wet, and hungry in the fetal position. Now I am den mother to 2 rather frisky grizzly cubs who either think I am a chew toy or their wounded dinner. I can't escape. I hear birds outside the cave, it must be nice to be free... You know what that reminds me of? EGGS IN A BASKET 1 slice sourdough, potato, or wheat bread 1 to 2 tablespoons unsalted butter 1 large egg Salt and freshly ground black pepper Pinch paprika, optional ADD CHECKED ITEMS TO GROCERY LIST Directions Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.