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@vanpmoviez: #youngsheldon #movie #part #tvshow #sheldon

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Tuesday 17 June 2025 15:41:27 GMT
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Salmo 70 (69): Señor, ven pronto a socorrerme. 1 Al maestro de coro. De David. En conmemoración. 2 iDios mío, ven a liberarme; Señor, ven pronto a socorrerme! 3 Queden derrotados y confundidos los que buscan mi muerte; Retrocedan humillados los que se alegran de mi mal; 4 que se retiren abrumados de vergüenza los que se ríen de mí. 5 Pero que se alegren y se regocijen contigo todos los que te buscan; que los que anhelan tu salvación repitan: <<iQué grande es Dios!>>, 6 Yo soy humilde y necesitado, oh Dios, date prisa, tú eres mi socorro y mi liberación, Señor, no tardes.
Salmo 70 (69): Señor, ven pronto a socorrerme. 1 Al maestro de coro. De David. En conmemoración. 2 iDios mío, ven a liberarme; Señor, ven pronto a socorrerme! 3 Queden derrotados y confundidos los que buscan mi muerte; Retrocedan humillados los que se alegran de mi mal; 4 que se retiren abrumados de vergüenza los que se ríen de mí. 5 Pero que se alegren y se regocijen contigo todos los que te buscan; que los que anhelan tu salvación repitan: <>, 6 Yo soy humilde y necesitado, oh Dios, date prisa, tú eres mi socorro y mi liberación, Señor, no tardes.
Just when you thought iced coffee couldn’t get any weirder… they went and made it SEAGULL FLUFFY. 🐦☕ The Snackmaster General swoops in to battle this viral beast at Best Bagel in Newburyport. Hype or hot air? You decide… #FluffySeagull #IcedCoffee #SnackTok #FoodieTok #snackmastergeneral
Just when you thought iced coffee couldn’t get any weirder… they went and made it SEAGULL FLUFFY. 🐦☕ The Snackmaster General swoops in to battle this viral beast at Best Bagel in Newburyport. Hype or hot air? You decide… #FluffySeagull #IcedCoffee #SnackTok #FoodieTok #snackmastergeneral
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Porchetta It’s November 1st so I will be blasting you with holiday recipes :) Porchetta: 1 pork belly slab (skin on) around 8-10lbs 1 pork loin around 5lbs 1/4 c fennel fronds 2 tbsp sage 2 tbsp rosemary 1 tbsp thyme 2 tbsp chili flakes Zest of 2 lemons 5 cloves garlic Salt get your pork belly out of the package and either lightly score the skin with a very sharp knife or I highly reccomend using a jaccard to poke small holes all over (don’t press too hard) this is going to allow fat to render and coat the skin while it’s cooking. Chop all of your herbs, mix with the lemon and garlic Score the meat side of your pork belly in a hatch pattern and lay your pork loin inside and roll it up to ensure it fits and everything looks good, you want a small amount of overlap when you roll it up since it will shrink but not too much, if there’s a lot of pork belly on either the sides or the tail end give it a trim and save those scraps for cooking elsewhere. Season the meat side of the belly with salt and likewise for the loin and rub everything with your herbs. Roll it up tightly and then use twine to tie it off, leaving a gap of about an inch or inch and a half per tie. Now you can place it in the fridge uncovered to dry for 24 hours or up to 48 hours. This step is very important to get crispy skin and all those little bubbles all over. Preheat your oven to 500f/260c Place your porchetta on a sheet tray lined with a wire rack and throw it in the oven for 15-20 minutes or until the skin looks golden. Drop the temperature to 250f/121c and cook until the internal temp of the loin is 140f/60c I highly recommend using a wired probe thermometer so you’re not opening the oven all the time. Pull your porchetta to rest and carry over for 30 minutes before slicing. Now this last step is optional but I like to put the oven back to 500f/260c and pop it back in one more time and throw the porchetta in for another 5 or 10 minutes. You’ll get some last minute browning and any soggy spots you get after resting will crisp right back up again. Slice and serve Salsa verde: 1 c parsley 1 shallot 1 clove garlic Champagne vinegar 1 tsp chili flakes 1/4 c olive oil Salt
Porchetta It’s November 1st so I will be blasting you with holiday recipes :) Porchetta: 1 pork belly slab (skin on) around 8-10lbs 1 pork loin around 5lbs 1/4 c fennel fronds 2 tbsp sage 2 tbsp rosemary 1 tbsp thyme 2 tbsp chili flakes Zest of 2 lemons 5 cloves garlic Salt get your pork belly out of the package and either lightly score the skin with a very sharp knife or I highly reccomend using a jaccard to poke small holes all over (don’t press too hard) this is going to allow fat to render and coat the skin while it’s cooking. Chop all of your herbs, mix with the lemon and garlic Score the meat side of your pork belly in a hatch pattern and lay your pork loin inside and roll it up to ensure it fits and everything looks good, you want a small amount of overlap when you roll it up since it will shrink but not too much, if there’s a lot of pork belly on either the sides or the tail end give it a trim and save those scraps for cooking elsewhere. Season the meat side of the belly with salt and likewise for the loin and rub everything with your herbs. Roll it up tightly and then use twine to tie it off, leaving a gap of about an inch or inch and a half per tie. Now you can place it in the fridge uncovered to dry for 24 hours or up to 48 hours. This step is very important to get crispy skin and all those little bubbles all over. Preheat your oven to 500f/260c Place your porchetta on a sheet tray lined with a wire rack and throw it in the oven for 15-20 minutes or until the skin looks golden. Drop the temperature to 250f/121c and cook until the internal temp of the loin is 140f/60c I highly recommend using a wired probe thermometer so you’re not opening the oven all the time. Pull your porchetta to rest and carry over for 30 minutes before slicing. Now this last step is optional but I like to put the oven back to 500f/260c and pop it back in one more time and throw the porchetta in for another 5 or 10 minutes. You’ll get some last minute browning and any soggy spots you get after resting will crisp right back up again. Slice and serve Salsa verde: 1 c parsley 1 shallot 1 clove garlic Champagne vinegar 1 tsp chili flakes 1/4 c olive oil Salt
My Pheonix… #witchwound
My Pheonix… #witchwound

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