Iranian air force put on alert...

You just call out my name, and you know where ever I am...

In World War Z(2013), North Korea stops the spread of the zombie virus by removing the teeth of all 26 million citizens in one day. This is a reference to the writing being really stupid.

おはようございます今日は仕事だやる気が出ないな… #beautifulgirl #美ボディ #AI美女 #AIgirl #AIグラビア #gravure

桜井日奈子

Spicy Korean Seafood Stew Ingredients: - 200g squid, cleaned and sliced - 200g shrimp, peeled and deveined - 100g mussels, cleaned - 1 cup tofu, diced - 1 tablespoon vegetable oil - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon gochugaru (Korean red pepper flakes) - 2 tablespoons soy sauce - 4 cups fish broth - 1 cup water - 1 zucchini, sliced - 1 carrot, sliced - 2 green onions, chopped - Salt and pepper to taste Preparation Steps: 1. Heat the vegetable oil in a large pot over medium heat. 2. Add the chopped onion, minced garlic, and ginger; sauté until fragrant. 3. Stir in the gochugaru and cook for another minute. 4. Pour in the fish broth and water; bring to a boil. 5. Add the sliced zucchini and carrot; simmer for 5 minutes. 6. Add the squid and cook for another 3 minutes. 7. Add the shrimp, mussels, and diced tofu; simmer until the mussels open. 8. Season with soy sauce, salt, and pepper to taste. 9. Garnish with chopped green onions before serving. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 280 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed rice and kimchi for a complete meal! #seafoodstew #koreanfood #spicyrecipe