garnish


                    
                    
                

                

                

            

        
    







            

            
            

                

                    
                

                

                    

                        


	

	
    
        

            

                
                    
                    
                    
                    

    

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        🔥 | Latest
    

    
    

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                







    garnish: Instructions:
 YOU MATCHED WITH ON 11/05/2019
 ose any topic and I'll give you a
 pick up line related to it
 1) You add potatoes to medium
 pot & fill with water until all
 potatoes are covered and static
 Yesterday 15:11
 2) Only season with salt as extra
 nando's creamy mash x
 3) Use the hob to bring to the boil
 & reduce to a simmer until
 potatoes are tender. After roughly
 15 minutes remove heat from pan
 Yesterday 18:17
 Ingredients:
 500g Gold Potatoes (peeled and
 chopped into large chunks)
 1/2 stick unsalted butter,+2
 tablespoons, divided
 1/2 head of garlic (cloves
 smashed)
 1/3 cup warm heavy cream
 14 cup sour cream
 14 tsp. salt
 4) After, melt butter on a low heat
 or semi
 5) Remove as milk solids rise to
 the top. Be careful as these may
 6) Easily add garlic & cook on low
 for 15 minutes then remove the
 garlic area
 Instructions:
 7) Visibly check potatoes and
 drain thoroughly so they are not
 too thiclk
 1) You add potatoes to medium
 pot & fill with water until all
 potatoes are covered and static
 8) Essentially, while potatoes are
 hot, pass through a potato ricer
 and add back to pot above
 2) Only season with salt as extra
 for you
 8) Essentially, while potatoes are
 hot, pass through a potato ricer
 and add back to pot above
 12) Upon transferring to a serving
 dish, melt remaining butter too
 9) Rinse in melted butter, salt,
 heavy cream & sour cream
 carefully
 13) Time to pour over potatoes
 then garnish with paprika, just like
 on the menu
 10) Yielding a hand held mixer
 beat the potatoes on high until
 potatoes are smooth and fluffy
 also
 14) Eat and enjoy, makes a great
 treat
 Read the first letter of each of the
 14 instructions from the Nando's
 creamy mash recipe
 11) Carefully season with salt and
 pepper, with the perfect amount
 Yesterday 23:45
 12) Upon transferring to a serving
 dish, melt remaining butter too
 oh my god
 that's amazing
 13) Time to pour over potatoes
 then garnish with paprika, just like
 on the menu
 Today 05:49
 Now read the last letter of each of
 the 14 instructions
 14) Eat and enjoy, makes a great
 treat
 Read the first letter of each of the
 14 instructions from the Nando's
 creamy mash recipe
 Today 08:59
 after that, yeah you can
The effort I put into this seemed to pay off
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: Instructions:
 YOU MATCHED WITH ON 11/05/2019
 ose any topic and I'll give you a
 pick up line related to it
 1) You add potatoes to medium
 pot & fill with water until all
 potatoes are covered and static
 Yesterday 15:11
 2) Only season with salt as extra
 nando's creamy mash x
 3) Use the hob to bring to the boil
 & reduce to a simmer until
 potatoes are tender. After roughly
 15 minutes remove heat from pan
 Yesterday 18:17
 Ingredients:
 500g Gold Potatoes (peeled and
 chopped into large chunks)
 1/2 stick unsalted butter,+2
 tablespoons, divided
 1/2 head of garlic (cloves
 smashed)
 1/3 cup warm heavy cream
 14 cup sour cream
 14 tsp. salt
 4) After, melt butter on a low heat
 or semi
 5) Remove as milk solids rise to
 the top. Be careful as these may
 6) Easily add garlic & cook on low
 for 15 minutes then remove the
 garlic area
 Instructions:
 7) Visibly check potatoes and
 drain thoroughly so they are not
 too thiclk
 1) You add potatoes to medium
 pot & fill with water until all
 potatoes are covered and static
 8) Essentially, while potatoes are
 hot, pass through a potato ricer
 and add back to pot above
 2) Only season with salt as extra
 for you
 8) Essentially, while potatoes are
 hot, pass through a potato ricer
 and add back to pot above
 12) Upon transferring to a serving
 dish, melt remaining butter too
 9) Rinse in melted butter, salt,
 heavy cream & sour cream
 carefully
 13) Time to pour over potatoes
 then garnish with paprika, just like
 on the menu
 10) Yielding a hand held mixer
 beat the potatoes on high until
 potatoes are smooth and fluffy
 also
 14) Eat and enjoy, makes a great
 treat
 Read the first letter of each of the
 14 instructions from the Nando's
 creamy mash recipe
 11) Carefully season with salt and
 pepper, with the perfect amount
 Yesterday 23:45
 12) Upon transferring to a serving
 dish, melt remaining butter too
 oh my god
 that's amazing
 13) Time to pour over potatoes
 then garnish with paprika, just like
 on the menu
 Today 05:49
 Now read the last letter of each of
 the 14 instructions
 14) Eat and enjoy, makes a great
 treat
 Read the first letter of each of the
 14 instructions from the Nando's
 creamy mash recipe
 Today 08:59
 after that, yeah you can
The effort I put into this seemed to pay off
                
            

            
            
The effort I put into this seemed to pay off

            
            
        

    



            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                







    garnish: What motivation do thugs
 have to leave the streets
 when their behavior is
 constantly being rewarded
Women set the standard for what is socially acceptable in western society, whether they choose to acknowledge or not (I'll elaborate more on this in the future). Not laws, not income, and definitely not men. What I mean by this is, as a collective if women decided to make it known that they are only dating, having sex with, and giving attention to men enrolled in college how much do you want to bet that enrollment rates would reach numbers never seen in American history? As a collective if women decided to make it known that they are only dating, having sex with, and giving attention to men who aren't "thugs" and running the streets how much do you want to bet that we would be seeing the lowest crime rates in American history? This is caused by the same factor that compels men to work jobs they hate just to eventually make enough money for that Rolex that they can't afford and that car that already has three missed payments. These vanities aren't to impress other men and these actions aren't only to make money. Men don't watch each others pockets the way women do, we just don't care what the next man has going on as long as it doesn't interfere with our day to day life, and men aren't running the streets just for money when just as much if not more money could be made at a 9 to 5 without running the risk of being shot in the middle of the street. these vanities are acquired and these actions are perpetuated by men for the validation of women. This is the same reason that sometimes a man feels more inclined to run the streets than he does to get a degree. It's not because he's stupid, believe it or not it's quite the opposite. Humans go on to perpetuate behavior that they see is rewarded and this applies 10 fold as it relates to men repeating behavior that garnishes them with female validation. How many brothers with their heads feverishly in the books in efforts to get that four year degree do you see being pursued by the same number and quality of women that the thug running the streets is? Be honest. From a sexual, reproductive, and instinctive standpoint what motivation would this man have to spend four years with his head in the books while being ignored by
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: What motivation do thugs
 have to leave the streets
 when their behavior is
 constantly being rewarded
Women set the standard for what is socially acceptable in western society, whether they choose to acknowledge or not (I'll elaborate more on this in the future). Not laws, not income, and definitely not men. What I mean by this is, as a collective if women decided to make it known that they are only dating, having sex with, and giving attention to men enrolled in college how much do you want to bet that enrollment rates would reach numbers never seen in American history? As a collective if women decided to make it known that they are only dating, having sex with, and giving attention to men who aren't "thugs" and running the streets how much do you want to bet that we would be seeing the lowest crime rates in American history? This is caused by the same factor that compels men to work jobs they hate just to eventually make enough money for that Rolex that they can't afford and that car that already has three missed payments. These vanities aren't to impress other men and these actions aren't only to make money. Men don't watch each others pockets the way women do, we just don't care what the next man has going on as long as it doesn't interfere with our day to day life, and men aren't running the streets just for money when just as much if not more money could be made at a 9 to 5 without running the risk of being shot in the middle of the street. these vanities are acquired and these actions are perpetuated by men for the validation of women. This is the same reason that sometimes a man feels more inclined to run the streets than he does to get a degree. It's not because he's stupid, believe it or not it's quite the opposite. Humans go on to perpetuate behavior that they see is rewarded and this applies 10 fold as it relates to men repeating behavior that garnishes them with female validation. How many brothers with their heads feverishly in the books in efforts to get that four year degree do you see being pursued by the same number and quality of women that the thug running the streets is? Be honest. From a sexual, reproductive, and instinctive standpoint what motivation would this man have to spend four years with his head in the books while being ignored by
                
            

            
            
Women set the standard for what is socially acceptable in western society, whether they choose to acknowledge or not (I'll elaborate more...

            
            
        

    



            

        

        
        

            

                






            

        

        
        

            

                







    garnish: *starts laughing in class*
 teacher: What's so funny?
 student: nothing
 teacher: wanna hear something
 funny?
 student: yeah
 teacher: your grade
 16:14 O
 POR O O FRA
 Caniqqatrys dick
2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced green onion1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro (leaves and tender stems), finely choppedA dash of freshly grated black pepper1-2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. METHOD 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: *starts laughing in class*
 teacher: What's so funny?
 student: nothing
 teacher: wanna hear something
 funny?
 student: yeah
 teacher: your grade
 16:14 O
 POR O O FRA
 Caniqqatrys dick
2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced green onion1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro (leaves and tender stems), finely choppedA dash of freshly grated black pepper1-2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. METHOD 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
                
            

            
            
2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced gr...

            
            
        

    



            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                







    garnish: One Pan Garlic Herb Chicken and Veggies By @cookingclassy . Yield: 4 servings Ingredients 20 oz petite red potatoes (about 10) 4 (6 oz) boneless skinless chicken breasts Salt and freshly ground black pepper 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish 2 tsp chopped fresh thyme leaves, divided, plus more for garnish 2 Tbsp butter, divided (or substitute) 2 Tbsp olive oil, divided 3 cloves garlic, minced 1 (12 oz) pkg. frozen green beans (whole or cut) 1 medium lemon Directions Pierce each potato twice (once on top and once on bottom). Microwave 5 - 6 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking. Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken. Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one. Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme. Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1-2 Tbsp), wrap to keep warm. Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary. Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer. Spritz with juice of remaining lemon half (1 1-2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: One Pan Garlic Herb Chicken and Veggies By @cookingclassy . Yield: 4 servings Ingredients 20 oz petite red potatoes (about 10) 4 (6 oz) boneless skinless chicken breasts Salt and freshly ground black pepper 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish 2 tsp chopped fresh thyme leaves, divided, plus more for garnish 2 Tbsp butter, divided (or substitute) 2 Tbsp olive oil, divided 3 cloves garlic, minced 1 (12 oz) pkg. frozen green beans (whole or cut) 1 medium lemon Directions Pierce each potato twice (once on top and once on bottom). Microwave 5 - 6 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking. Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken. Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one. Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme. Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1-2 Tbsp), wrap to keep warm. Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary. Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer. Spritz with juice of remaining lemon half (1 1-2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.
                
            

            
            
One Pan Garlic Herb Chicken and Veggies By @cookingclassy . Yield: 4 servings Ingredients 20 oz petite red potatoes (about 10) 4 (6 oz) b...

            
            
        

    



            

        

        
        

            

                







    garnish: BBQ Ranch Grilled Chicken and Veggie Bowls Made by @tastesbetterfromscratch . Yield: Serves 4 Ingredients For the chicken and veggies: 2 boneless, skinless chicken breasts 1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing 1 zucchini, washed and sliced into 1-4'' thick rounds 1 red bell pepper, washed, seeded and sliced 4 ears of grilled corn on the cob (or substitute 1 1-2 cups cooked corn) 1 avocado, peeled, seeded and sliced Fresh cilantro, for garnish, if desired For the rice: 2 tablespoons vegetable oil 1-2 cup chopped onion 1 1-2 cups long grain white rice 1 teaspoon ground cumin 3 cups chicken broth 1 can black beans, washed and drained Instructions For the rice: Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside. For the chicken and veggies. Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove or on the grill pan on the stove. After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting. Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: BBQ Ranch Grilled Chicken and Veggie Bowls Made by @tastesbetterfromscratch . Yield: Serves 4 Ingredients For the chicken and veggies: 2 boneless, skinless chicken breasts 1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing 1 zucchini, washed and sliced into 1-4'' thick rounds 1 red bell pepper, washed, seeded and sliced 4 ears of grilled corn on the cob (or substitute 1 1-2 cups cooked corn) 1 avocado, peeled, seeded and sliced Fresh cilantro, for garnish, if desired For the rice: 2 tablespoons vegetable oil 1-2 cup chopped onion 1 1-2 cups long grain white rice 1 teaspoon ground cumin 3 cups chicken broth 1 can black beans, washed and drained Instructions For the rice: Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside. For the chicken and veggies. Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove or on the grill pan on the stove. After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting. Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
                
            

            
            
BBQ Ranch Grilled Chicken and Veggie Bowls Made by @tastesbetterfromscratch . Yield: Serves 4 Ingredients For the chicken and veggies: 2...

            
            
        

    



            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                






            

        

        
        

            

                







    garnish: kamik
daily-rabbits:

Oh barkeep, I’ll have a carrot cocktail, with a kale garnish please
    

        
        
        
        
        
        
        
        
    

    

        

            
            

                
                garnish: kamik
daily-rabbits:

Oh barkeep, I’ll have a carrot cocktail, with a kale garnish please
                
            

            
            
daily-rabbits:

Oh barkeep, I’ll have a carrot cocktail, with a kale garnish please