Compounded issue! Since you know, heavy metals are still an issue lmao
averyminya
joined 1 year ago
I took some cardboard from cereal boxes and wrapped some crafting paper around it, then put the pins on that and hang it.
Otherwise, backpacks, jackets, vests. Just gotta gauge which are worth potentially losing, if they are at risk of falling off or anything like that.
It looks fine, but why is this game being remastered?
If only it were true.
Source: California voting for the Hyperloop in 2008
Sad to not see more comments about The Subtle Knife. This is a great meme for that concept!
The Subtle Knife is definitely so sharp that it cuts through dimensions, so I think it would cut atoms.
So really that just means it's not inaccurate, it's just a very specific, fictional knife!
I also want to include turkeys even though they're not included in the image. Turkeys like running down hills, since they're perfect runways for takeoff. Then they land in lower-hanging sturdy branches.
It's quite cute.
It was soooo good!
I grew up in the same area so I knew them when they were Sweet Children! Can't believe it's been so long!
Color change, eh? Sounds like B+W makes displays more energy efficient, that should be significant!
(\s)
For a second I thought you were talking about writing, and I was like holy heck that's a lot of books!
And well, it still is!
I'm excited. I'm going to see Green Day tonight! Plus Rancid and The Smashing Pumpkins
Served with oven roasted broccoli and demi-baguette toasted with garlic butter!
- 8oz. Broccoli florets
- 1/4 oz. Rosemary (finely chopped)
- 10oz Pork Chops
- 5tsp Balsamic Vinegar
- 2 tsp sugar
- 4 TBSP Garlic Herb Butter
- 1 TBSP Cooking Oil
- ~1oz Chicken stock concentrate
- 1/4 cup water
- Salt & Pepper as desired
Preheat oven to 425f, halve the baguette and set in toaster (but do not toast) while you wash & dry produce. Cut broccoli to size and put on baking sheet, drizzle oil, salt, and pepper. I also added just a bit of dried basil. Roast on top rack until browned, 15-20 mins. Make sure you set your timer loud, mine was going off for 5 minutes. That said, still great, they were like chips :)
Once that's going, strip rosemary leaves from stems and finely chop leaves for 1tsp. Pat pork dry and dry season with salt and pepper (I did both sides salted). Heat a drizzle of oil in a large pan over medium high, add pork and cook until browned and cooked through, 4-6 minutes per side. Once done, transfer to cutting board or plate. Check on the broccoli if it hasn't come out by this point.
You can also sub other meat like chicken or beef, roughly 3-5 mins per side or 4-7 minutes per side.
It says to wipe out pan, but since I know what's in it I decided to just add another drizzle of oil and use the current season in addition.
Add chopped rosemary cook and stir until fragrant, about 30 seconds, then stir in stock concentrate, 1/4 cup of water, vinegar, and 2 tsp of sugar. Bring to a simmer and cook stirring until reduced slightly over 3-4 minutes. Season "generously" with pepper (I am not huge on pepper so I did a little more than I usually do, it was pleasant). Turn on the toaster for the baguette. Turn off heat then add about 2-3 TBSP of garlic herb butter and stir until melted.
Once reduced, everything is ready to be plated! Serve the pork chop topped with the balsamic rosemary sauce, roasted broccoli, and baguette with garlic butter, salt and pepper to finish!
I very much enjoyed this one, this was the first time I have made pork chops myself and I think I did very well! I did overcook the broccoli but they were still very good, and the baguette and garlic butter were to die for.
Paired with a Deschutes Obsidian Stout, a bit of a chocolate-espresso with some sweet aftertaste before the bitterness sets in. It went very well with the Rosemary Balsamic reduction, which was very sweet as I think I added a bit more sugar.
All in all it was delectable!
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I use StArch, btw.