Bye bye cruel world

My heelys wheel looks all bumpy and strange after sitting around for many years

Korean Spicy Chicken and Vegetable Stir-Fry Fiery Korean Chicken Stir-Fry with Crisp Vegetables Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons vegetable oil 1 medium onion, sliced 1 red bell pepper, sliced 1 cup broccoli florets 2 cloves garlic, minced 1 tablespoon ginger, minced 3 green onions, chopped 2 tablespoons gochujang (Korean chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon honey or brown sugar 1 teaspoon rice vinegar 1/2 teaspoon black pepper Sesame seeds for garnish Directions: In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper to create the sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add chicken slices and cook for 5-7 minutes until browned and cooked through. Toss in onion, red bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2 minutes, allowing flavors to meld. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 350 kcal | Servings: 4 servings #koreanfood #spicychicken #gochujangrecipe #koreanstirfry #asiancooking #quickmeals #weeknightdinner #healthyrecipes #spicyfoodlover #chickenrecipes #vegetablestirfry #koreancuisine #flavorfulmeals #homemadekorean #comfortfood #riceandnoodles #easyasianrecipes #koreanflavors #stirfryrecipe #foodiefavorites 🔥 Craving a fiery, flavorful meal? This Korean Spicy Chicken and Vegetable Stir-Fry hits all the right notes with tender chicken, crunchy veggies, and bold gochujang heat! 🌶️🍗🥦

The same goes for tv preachers

🦆 French Confit de Canard – Duck Leg Confit A classic French dish where duck legs are slow-cooked in their own fat until tender and crispy on the outside. 🛒 Ingredients (Serves 4): * 4 duck legs * 200g duck fat (or enough to cover the legs) * 4 garlic cloves, crushed * 4 sprigs thyme * Salt and black pepper 👨‍🍳 Instructions: 1. Season duck legs with salt, pepper, garlic, and thyme. Refrigerate overnight. 2. Rinse off excess salt and pat dry. 3. Submerge legs in melted duck fat in a heavy pot and cook at low temperature (\~85°C/185°F) for 2–3 hours until tender. 4. To serve, crisp the skin in a hot pan or under a broiler. 💡 French Tip: Serve with sautéed potatoes or a simple green salad.

Ai technology trying not to be dystopian challenge (((IMPOSSIBLE)))

But four did agree…

Should you be afraid? Only if you've been doing something the animals don't approve of...

Average Big Company.

Today is Bank Holiday in Germany.