𝐒𝐮𝐩𝐞𝐫 𝐌𝐚𝐫𝐢𝐨 Ⱄⱄ

Details, details.

This people..

This guy, my neighbor, gives treats to my dog every time we pass his house if he’s outside. He doesn’t even own a dog. He bought that bag of treats for mine.

Tomato Soup with Rice

Hearty Tomato and Rice Comfort Soup

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

4 cups ripe tomatoes, chopped (or 1 can 28 oz crushed tomatoes)

4 cups vegetable broth

1 cup cooked white rice

1 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add garlic and cook for 1 minute until fragrant.

Stir in chopped tomatoes (or crushed tomatoes), vegetable broth, dried basil, and oregano. Bring to a boil.

Reduce heat and simmer for 20 minutes, allowing flavors to meld.

Add cooked rice to the soup and stir well. Simmer an additional 5 minutes.

Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred.

Season with salt and pepper to taste.

Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 200 kcal | Servings: 4 servings

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Nothing beats a warm bowl of Tomato Soup with Rice—comfort food that’s hearty, simple, and delicious!

A little nostalgia

Since people are always upset that their characters are not being portrayed by actors who look exactly like them in live action adaptations, the creators of Legend of Zelda (2027) have cast someone who looks exactly like Zelda, this will thankfully have no drama surrounding this casting choice.

Pan-Seared Scallops with Lemon Butter Sauce and Pasta
Ingredients:

12 large sea scallops, cleaned and patted dry

Salt and freshly ground black pepper

2 tbsp olive oil or vegetable oil

3 tbsp unsalted butter, divided

2 cloves garlic, minced

1/2 cup dry white wine (optional)

Juice of 1 lemon (about 3 tbsp)

Zest of 1 lemon

2 tbsp fresh parsley, chopped

200g (7 oz) cooked pasta (linguine, spaghetti, or fettuccine works well)

Lemon wedges for garnish

Instructions:

Prepare scallops: Pat scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.

Cook pasta: Prepare pasta according to package instructions. Drain and set aside.

Sear scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for about 2-3 minutes on each side until golden brown and slightly crusty. Remove scallops from skillet and set aside.

Make lemon butter sauce: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic, sautéing for about 1 minute until fragrant. Pour in white wine (if using) and lemon juice, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes to reduce slightly.

Finish sauce: Stir in remaining tablespoon of butter and lemon zest. Add chopped parsley and season with salt and pepper to taste.

Combine: Toss cooked pasta in the lemon butter sauce until coated. Plate pasta, then top with seared scallops.

Garnish: Add lemon wedges and a sprinkle of fresh parsley on top.