Nanami Nakamori

Yuna Watanabe 渡辺優奈

It's perfect

AIO for not calling the girl I’m seeing during my lunch break?

桃月なしこ

𝑻𝒉𝒐̛̀𝒊 𝒕𝒊𝒆̂́𝒕 𝒅𝒂̣𝒐 𝒏𝒂̀𝒚 𝒔𝒂́𝒏𝒈 𝒄𝒐́ 𝒏𝒂̆́𝒏𝒈 , 𝒄𝒐̀𝒏 𝒕𝒐̂́𝒊 𝒎𝒐̛́𝒊 𝒄𝒐́ 𝒆𝒎...

Người tiêu dùng bất ngờ khi hàng quán tính thêm thuế trong hóa đơn, khiến tổng số tiền phải thanh toán gia tăng. Đi ăn bún riêu tóp mỡ tại một thương hiệu nổi tiếng đang có gần 40 cơ sở trên cả nước vào ngày 5/6, anh Hoàng Thái (31 tuổi, quận Hoàng Mai, Hà Nội) bất ngờ khi thấy quán quen treo biển thông báo "thu thêm thuế hộ kinh doanh 4,5% trên giá trị hóa đơn". Cơ sở cũng cảnh báo tổng thanh toán có thể tăng nhẹ. Theo anh Thái, điều này khiến người tiêu dùng như anh cảm thấy mình đang "gánh thuế thay cho chủ quán". Nguồn: ZNews

Polish Bigos – Hunter’s Stew A hearty and traditional Polish stew made from sauerkraut, fresh cabbage, various meats, and mushrooms — perfect for cold days and family gatherings. Ingredients (Serves 6): • 500g sauerkraut • 300g fresh cabbage, shredded • 400g pork shoulder, diced • 200g smoked sausage, sliced • 150g mushrooms, sliced • 1 large onion, chopped • 2 cloves garlic, minced • 2 tbsp vegetable oil • 1 cup beef broth or water • 2 bay leaves • Salt and pepper Instructions: 1. Sauté onion and garlic in oil until soft. 2. Add pork, brown on all sides. 3. Stir in sauerkraut, cabbage, mushrooms, sausage, bay leaves, and broth. 4. Simmer covered on low heat for at least 2 hours, stirring occasionally. 5. Season with salt and pepper. Serve hot with rye bread. Polish Tip: Bigos tastes even better reheated the next day, allowing flavors to meld beautifully.

Looking for a delicious and juicy steak dinner? Brazilian Grilled Picanha Steak Ingredients: - 2 lbs picanha steak - 2 tablespoons sea salt - 1 tablespoon black pepper - 4 cloves garlic, minced - 1 tablespoon olive oil - Fresh lime wedges (for serving) Preparation Steps: 1. Preheat your grill to high heat. 2. Trim the picanha, leaving a thin layer of fat on one side. 3. In a small bowl, mix sea salt, black pepper, and minced garlic. 4. Rub the spice mixture all over the picanha, coating it evenly. 5. Drizzle olive oil over the steak and rub it in. 6. Place the picanha on the grill with the fat side down. 7. Grill for about 5-7 minutes until a nice crust forms. 8. Flip the steak and grill for another 5-7 minutes for medium-rare. 9. Remove from the grill and let it rest for 5-10 minutes. 10. Slice the picanha against the grain, serve with fresh lime wedges. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 400 kcal per serving | Servings: 4 servings Suggested Pairings: - Grilled vegetables - Rice or quinoa - Homemade chimichurri sauce #braziliansteak #grillingseason #picanha