Do the 10th one even if you need to rest a bit first. Eventually you need to rest less, and then you won't need to rest at all, and then you'll be able to do more than 10.
moody
joined 2 years ago
To be fair to Kevin Sorbo, he's been a moron since before MAGA was a thing.
Yes
So you didn't play it, and yet your opinion is more important that that of those who did. Got it.
Climate change is a bitch
I would argue that the surface area of paste is less than the surface area of minced.
Mittens can see the bottom of her food bowl. She's practically skin and bones. She can't afford not to eat your corpse.
No artificial flavors
"Natural" and "artificial" flavors are determined by how they're made/obtained, not by what the ingredient itself is. You can have the same ingredient labeled as either artificial or natural.
I got this recipe from a Sorted video. It's not exact, cause I don't remember the details, but I really like it. It's a honey-harissa halloumi tray bake. I eyeball the quantities, but it's always been good to me, exact quantities/ratios aren't super important.
Preheat oven to 400F/200C
One large red onion, chopped pretty big. I quarter it, and then chop each quarter into 3 chunks, and break it all apart with my hands when saucing it up.
About one can kidney or navy beans. I usually use a bit less than a full can, or I guesstimate the equivalent of cooked-from-dry.
A handful of nice black olives, pitted. You want some salty savory ones, not the ones come from a can and taste like metal.
One block of halloumi, about 200-250g, cut into large pieces. 6-8 pieces depending on the size.
The sauce is as follows:
2-3 tablespoons of harissa
1 tablespoon of tomato paste
2-3 tablespoons of honey or maple syrup
2 ounces of olive oil
You can vary the spiciness by changing the ratio of tomato paste to harissa.
Chuck all the main ingredients in a baking tray, coat everything in sauce, stick in the oven. After 20 minutes, the onions are softened but still have some bite. If you want them softer, bake a bit longer. Serves 2-3, but it makes a decent side in smaller servings.
If you can get them, I like to add brined (not dried) peppercorns. But you can basically add anything to this and it'll be good. It's sweet, salty, savory, and spicy with pops of flavour from the olives. In the time it takes your oven to preheat, you should be done preparing everything and it should be ready to go in.
As one does
In French, yes. In English, it's a pool cue.
I haven't seen one of these in a few days, so I thought I'd toss in one of my own.
It's meant for via ferrata to reduce the impact of falling on static gear. You loop a short rope through the holes and it absorbs the forces of the fall by friction of the rope slipping through. This is the Kong Kisa.
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Well done