@Dragon_griff I am so numerically dyslexic that I literally flipped your inches around to say “6’9 220lbs 3” ”. I am so sorry…. But kudos on the extra height I guess through my messed up brain thought.
@GayShrinkingMen Hey, Great Game! Just wanted to let you know there seems to be a glitch where after taking shower, flexing in the mirror, and getting dressed, it seems you aren’t able to proceed with talking to Theo. I haven’t tried a different sequence, but seems weird that you cannot proceed.
🍫 Yumuşacık, akışkan kıvamlı kakaolu krep!
İçini dilediğiniz gibi doldurabilirsiniz;
Meyve, çikolata ya da Antep fıstığı kreması…
Hepsi birbirine çok yakışıyor! 💚
Mango Pancake for the mango lovers
For the pancakes:
2 eggs
1 cup (240 ml) milk
½ cup (65 g) all-purpose flour
2 tbsp cornstarch
2 tbsp sugar
2 tbsp melted butter
1 tsp vanilla extract
A pinch of salt
Yellow food coloring (optional)
Whisk everything together until smooth, then strain the batter.
Let it rest for 30 minutes.
Lightly grease a non-stick pan and cook very thin pancakes over low heat for about 30-40 seconds per side.
They should stay soft with little to no browning.
Transfer to a plate and let them cool completely.
For the filling:
1 cup (240 ml) cold heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1-2 ripe mangoes, cut into thick slices
Whip the cream until stiff peaks form.
Place a pancake smooth-side down, add a spoonful of whipped cream, place a slice of mango in the center, top with a little more whipped cream, then fold in the sides and roll into a neat rectangle.
🎥 bymesika | IG
Experience the Middle-earth saga and the Nemesis System now on Nintendo Switch 2!
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Creamy Cheddar Beef Pasta with Fresh Zucchini
🛒 Ingredients
2 tablespoons extra virgin olive oil
1 pound lean ground beefBeef
1 medium yellow onion, chopped
Kosher salt and black pepper, to taste
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 pound short cut pasta (such as shells, rotini, or penne)
1 zucchini, grated (about 1 cup)
2 cups low-sodium beef broth
1½ cups milk (any type you normally use)
1½ to 2 cups shredded cheddar cheese
1 tablespoon ketchup
Fresh parsley, chopped, for serving
👩🍳 Step-by-Step Instructions
Start by heating the olive oil in a large pot or deep skillet over medium-high heat. Add the chopped onion and ground beef, seasoning lightly with salt and black pepper. Cook for about 10 minutes, breaking the beef apart with a spoon as it browns. The onion should become soft and fragrant, and the beef should be fully cooked and nicely browned.
Once the beef is cooked, stir in the chili powder, paprika, and garlic powder. Cook for another minute to allow the spices to bloom and coat the meat evenly, releasing their aroma and deepening the flavor.
Add the dry pasta directly to the pot along with the grated zucchini. Toss everything together so the pasta is well coated with the seasoned beef mixture. Pour in the beef broth and milk, then add the ketchup. Stir well to combine and season lightly with additional salt if needed.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly and let it simmer for 5 to 8 minutes, stirring often to prevent sticking. As the pasta cooks, it will absorb the liquid and release starch, helping to naturally thicken the sauce. The zucchini will soften and blend into the mixture, making the sauce extra creamy.
When the pasta is just al dente and most of the liquid has been absorbed, reduce the heat to low. Stir in the shredded cheddar cheese, adding it gradually and stirring constantly until fully melted and smooth. Continue cooking for another few minutes until the sauce becomes rich, creamy, and coats the pasta beautifully.
🍽️ Serving Suggestions
Divide the creamy cheddar beef pasta among serving bowls and finish with a generous sprinkle of fresh parsley for color and freshness. Serve immediately while hot and melty. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.