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@bndpalmer: A joke and a lesson #dadjokes #funwithkids

Bill Palmer
Bill Palmer
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Region: US
Wednesday 17 December 2025 10:30:13 GMT
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nathanpalmer78
Nathan Palmer :
😁😁😁
2025-12-17 23:20:43
1
deepwoodscabin
deepwoodscabin :
When you have to explain the punchline 😏
2025-12-18 14:39:43
1
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6 Homemade Dip Recipes Better Than Shop-Bought Classic Hummus Makes approximately 300g 400g tin chickpeas, drained (about 240g drained weight) 60g tahini 1 garlic clove Juice of 1 lemon 30ml extra virgin olive oil ½ tsp ground cumin ½ tsp salt 40-60ml ice-cold water Place the chickpeas, tahini, garlic, lemon juice, olive oil, cumin and salt into a food processor. Blend for 2–3 minutes until smooth, scraping down the sides as needed. With the motor running, gradually add the ice-cold water until the hummus is light, smooth and creamy. Taste and adjust the seasoning if needed. Spoon into a serving bowl and finish with a pinch of paprika and a drizzle of extra virgin olive oil. Tzatziki Makes approximately 300g 250g full-fat Greek yoghurt ½ cucumber (around 300g) 1 small garlic clove, finely grated 15ml extra virgin olive oil 15ml fresh lemon juice 10g fresh dill, finely chopped ¼ tsp salt Freshly ground black pepper Coarsely grate the cucumber and season with a small pinch of salt. Leave for 5 minutes, then squeeze firmly in a clean tea towel or kitchen paper to remove as much excess liquid as possible. Place the yoghurt into a bowl and add the cucumber, garlic, olive oil, lemon juice and dill. Mix until combined, then season with salt and freshly ground black pepper to taste. Chill until ready to serve. Guacamole Makes approximately 300g 1 large ripe avocados ½  red onion, finely diced 1  tomato, deseeded and finely diced ½ red chilli, finely chopped 1 lime, juiced 10g fresh coriander, roughly chopped ½ tsp salt Halve the avocado, remove the stones and scoop the flesh into a bowl. Add the lime juice and salt, then roughly mash with a fork, leaving plenty of texture. Add the red onion, tomato, chilli and coriander and gently fold everything together. Taste and adjust the lime juice and seasoning if needed. Serve immediately. Whipped Feta Makes approximately 300g 200g feta 100g full-fat Greek yoghurt 15ml extra virgin olive oil 15ml fresh lemon juice ½ tsp finely grated lemon zest Freshly ground black pepper Crumble the feta into a food processor and add the Greek yoghurt, olive oil, lemon juice, lemon zest and a generous grind of black pepper. Blend for 1-2 minutes until completely smooth and creamy, scraping down the sides as necessary. Spoon into a serving bowl and finish with a drizzle of extra virgin olive oil a grating of lemon zest and freshly ground black pepper. Roasted Red Pepper & Cream Cheese Makes approximately 300g 200g roasted red peppers from a jar, drained 150g cream cheese 1 small garlic clove 15ml extra virgin olive oil 15ml fresh lemon juice ½ tsp smoked paprika Pinch of chilli flakes Freshly ground black pepper Drain the roasted peppers thoroughly and pat dry with kitchen paper to remove any excess moisture. Place the peppers into a food processor with the cream cheese, garlic, olive oil, lemon juice, smoked paprika, chilli flakes and a generous grind of black pepper. Blend until smooth but still with a little texture. Taste before seasoning with any salt, as the cream cheese should provide plenty. Spoon into a serving bowl and finish with a drizzle of olive oil and a pinch of chilli flakes. Caramelised Onion Dip Makes approximately 350g 2 medium onions, thinly sliced 20g unsalted butter 15ml olive oil 250g sour cream 1 tsp Worcestershire sauce 10g fresh chives, finely chopped ½ tsp salt Place a frying pan over a medium-low heat and add the butter and olive oil. Add the sliced onions with a small pinch of the salt and cook gently for 20–25 minutes, stirring occasionally, until deeply golden, soft and caramelised. Remove from the heat and leave to cool completely. Place the sour cream into a bowl and mix until smooth. Add the cooled onions, Worcestershire sauce and most of the chopped chives. Mix until combined, then season with salt and freshly ground black pepper to taste. Spoon into a serving bowl and finish with the remaining chopped chives. #dips #recipes #cooking #recipes
6 Homemade Dip Recipes Better Than Shop-Bought Classic Hummus Makes approximately 300g 400g tin chickpeas, drained (about 240g drained weight) 60g tahini 1 garlic clove Juice of 1 lemon 30ml extra virgin olive oil ½ tsp ground cumin ½ tsp salt 40-60ml ice-cold water Place the chickpeas, tahini, garlic, lemon juice, olive oil, cumin and salt into a food processor. Blend for 2–3 minutes until smooth, scraping down the sides as needed. With the motor running, gradually add the ice-cold water until the hummus is light, smooth and creamy. Taste and adjust the seasoning if needed. Spoon into a serving bowl and finish with a pinch of paprika and a drizzle of extra virgin olive oil. Tzatziki Makes approximately 300g 250g full-fat Greek yoghurt ½ cucumber (around 300g) 1 small garlic clove, finely grated 15ml extra virgin olive oil 15ml fresh lemon juice 10g fresh dill, finely chopped ¼ tsp salt Freshly ground black pepper Coarsely grate the cucumber and season with a small pinch of salt. Leave for 5 minutes, then squeeze firmly in a clean tea towel or kitchen paper to remove as much excess liquid as possible. Place the yoghurt into a bowl and add the cucumber, garlic, olive oil, lemon juice and dill. Mix until combined, then season with salt and freshly ground black pepper to taste. Chill until ready to serve. Guacamole Makes approximately 300g 1 large ripe avocados ½  red onion, finely diced 1  tomato, deseeded and finely diced ½ red chilli, finely chopped 1 lime, juiced 10g fresh coriander, roughly chopped ½ tsp salt Halve the avocado, remove the stones and scoop the flesh into a bowl. Add the lime juice and salt, then roughly mash with a fork, leaving plenty of texture. Add the red onion, tomato, chilli and coriander and gently fold everything together. Taste and adjust the lime juice and seasoning if needed. Serve immediately. Whipped Feta Makes approximately 300g 200g feta 100g full-fat Greek yoghurt 15ml extra virgin olive oil 15ml fresh lemon juice ½ tsp finely grated lemon zest Freshly ground black pepper Crumble the feta into a food processor and add the Greek yoghurt, olive oil, lemon juice, lemon zest and a generous grind of black pepper. Blend for 1-2 minutes until completely smooth and creamy, scraping down the sides as necessary. Spoon into a serving bowl and finish with a drizzle of extra virgin olive oil a grating of lemon zest and freshly ground black pepper. Roasted Red Pepper & Cream Cheese Makes approximately 300g 200g roasted red peppers from a jar, drained 150g cream cheese 1 small garlic clove 15ml extra virgin olive oil 15ml fresh lemon juice ½ tsp smoked paprika Pinch of chilli flakes Freshly ground black pepper Drain the roasted peppers thoroughly and pat dry with kitchen paper to remove any excess moisture. Place the peppers into a food processor with the cream cheese, garlic, olive oil, lemon juice, smoked paprika, chilli flakes and a generous grind of black pepper. Blend until smooth but still with a little texture. Taste before seasoning with any salt, as the cream cheese should provide plenty. Spoon into a serving bowl and finish with a drizzle of olive oil and a pinch of chilli flakes. Caramelised Onion Dip Makes approximately 350g 2 medium onions, thinly sliced 20g unsalted butter 15ml olive oil 250g sour cream 1 tsp Worcestershire sauce 10g fresh chives, finely chopped ½ tsp salt Place a frying pan over a medium-low heat and add the butter and olive oil. Add the sliced onions with a small pinch of the salt and cook gently for 20–25 minutes, stirring occasionally, until deeply golden, soft and caramelised. Remove from the heat and leave to cool completely. Place the sour cream into a bowl and mix until smooth. Add the cooled onions, Worcestershire sauce and most of the chopped chives. Mix until combined, then season with salt and freshly ground black pepper to taste. Spoon into a serving bowl and finish with the remaining chopped chives. #dips #recipes #cooking #recipes
#wheretoeattiktokcontest #cookingforest#outdoorcooking #cooking #Recipe #chicken #survivor#cookingasmr #leon#outdoorcooking #cookingnature
#wheretoeattiktokcontest #cookingforest#outdoorcooking #cooking #Recipe #chicken #survivor#cookingasmr #leon#outdoorcooking #cookingnature
وہ جب سامنے ہوتی ہے، تو دنیا خود بخود دھندلی لگنے لگتی ہے 🌸🥹 #growaccount #plzdontunderview #aestheticedits #poertylover #foryourepage #explorepage✨ #tiktokpakistan #fypppppppppppppp #toptrending #onemilionaudition
وہ جب سامنے ہوتی ہے، تو دنیا خود بخود دھندلی لگنے لگتی ہے 🌸🥹 #growaccount #plzdontunderview #aestheticedits #poertylover #foryourepage #explorepage✨ #tiktokpakistan #fypppppppppppppp #toptrending #onemilionaudition
كفاية رمي فلوس في الأرض! 🛑 أسرار خلطات توابل ليزا السحرية بربع الثمن!خلطات_التوابل #توابل_بيتي #توابل_البانيه #توابل_السمك #توابل_الكبسة #تريكات_المطبخ
كفاية رمي فلوس في الأرض! 🛑 أسرار خلطات توابل ليزا السحرية بربع الثمن!خلطات_التوابل #توابل_بيتي #توابل_البانيه #توابل_السمك #توابل_الكبسة #تريكات_المطبخ
#الامارات_العربية_المتحده🇦🇪
#الامارات_العربية_المتحده🇦🇪
#الخبر #fypシ #الشحيل_عيال_حمد #٥٠٥_505 #شعر
#الخبر #fypシ #الشحيل_عيال_حمد #٥٠٥_505 #شعر

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