#PleaseForgiveMe

[claraju1ce]

Morning vibes💫

By the way, anyone who decides to reblog any of my posts will receive a gift from me… Contact the DM!

[blackrozess]

Someone wants attention 🤭

[meowunite]

[rodrigosousart]

[lagforge]

Laconic Force It is nor evil nor good, there is nor day nor night now...

[beenanahtv]

That's it. That's the meme.

[abartbyalexst]

[itexpertakib]

Hey there, I'm Akib—an SEO Expert specializing in technical optimization! Are you eager to supercharge your website's visibility and rankings on search engines?

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#itexpertakib #seo

[throughmy-eyez]

she so pretty

[claraju1ce]

hru?

[ziyaanfarooq]

jin ke ham muntazir rahe un ko

mil ga.e aur ham-safar shāyad

jo bhī bichhḌe vo kab mile haiñ 'farāz'

phir bhī tū intizār kar shāyad

[tebra]

[rodrigosousart]

[lagforge]

The Accursed Armor

My first attempt for a armor design

[sangerleonardo-blog]

Classic Country Vibes

Released 3 November 2023

[bignation555]

Nigerian Jollof Rice

Ingredients

For the Stew Base:

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped

2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped

1 medium (8-ounce; 225g) red onion, roughly chopped

1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded

1 1/2 cups (355ml) 

For the Jollof Rice:

1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided

1 medium (8-ounce; 225g) red onion, thinly sliced, divided

3 dried bay leaves

2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed

2 teaspoons dried thyme

Kosher or sea salt and freshly ground black or white pepper

2 tablespoons (30g) tomato paste

3 teaspoons (12g) unsalted butter, divided (see note)

1 1/2 cups (355ml) 

2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed

1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

((Get a FREE EBOOK with 500 Recipes Here))

Directions

For the Stew Base: In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree forms, about 2 minutes. This will yield just shy of 5 cups (1.18L).

2. Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.

For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.

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