@lifeover43: Replying to @Lisa Moyer so happy you love yours too! @chicme #builtinbra #comfortablebras #bra

Life Over 43
Life Over 43
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Thursday 19 February 2026 16:48:16 GMT
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anyone have any coffee-making tips? 😭🙏 #fyp #foodreview #dad #mealprep #chickenadobo  today's lunch for dad: chicken adobo, bak choy, white rice, milk chocolate-covered pistachios, white sugar sponge cake (bak tong gou), banana, coffee Chicken adobo ⬇️ 1) Slice 1 small yellow onion, mince 3 cloves of garlic, and chop 2 scallions (green part only). Set aside. 2) In a bowl, mix 1 tablespoon light soy sauce, 1½ tablespoons @leekumkee.usa Chicken Marinade, 2 tablespoons Datu Puti Premium Cane Vinegar (or white vinegar), 2 teaspoons brown sugar, 2 teaspoons whole peppercorns (or cracked black pepper), and 2 bay leaves. 3) Add 4 bone-in, skin-on chicken thighs and coat evenly with the seasoning sauce. Refrigerate for at least 30 minutes. 4) Remove the chicken thighs from the bowl, letting the seasoning sauce drain back into the bowl. Set the seasoning sauce aside. 5) Add ½ tablespoon cooking oil to a cold non-stick pan. Place the chicken thighs skin-side down, then turn the heat to medium. Cook for 5-7 minutes, or until the skin is browned. (If using a regular pan, heat the pan first, then add the oil.) 6) Flip the chicken thighs and cook for another 3-5 minutes, or until lightly browned. Remove from the pan and set aside. 7) Drain the excess oil from the pan. Add the onion and garlic, then cook until the onion is translucent. 8) Transfer the reserved seasoning sauce to a pot or Dutch oven. Add 1 cup of water, then add the onion, garlic, and chicken thighs. 9) Bring to a boil over high heat. Cover and cook over medium-low heat for 20 minutes. 10) Check the sauce occasionally while cooking. If it begins to dry out, add more water as needed. 11) Garnish with the chopped scallions. Serve.
anyone have any coffee-making tips? 😭🙏 #fyp #foodreview #dad #mealprep #chickenadobo today's lunch for dad: chicken adobo, bak choy, white rice, milk chocolate-covered pistachios, white sugar sponge cake (bak tong gou), banana, coffee Chicken adobo ⬇️ 1) Slice 1 small yellow onion, mince 3 cloves of garlic, and chop 2 scallions (green part only). Set aside. 2) In a bowl, mix 1 tablespoon light soy sauce, 1½ tablespoons @leekumkee.usa Chicken Marinade, 2 tablespoons Datu Puti Premium Cane Vinegar (or white vinegar), 2 teaspoons brown sugar, 2 teaspoons whole peppercorns (or cracked black pepper), and 2 bay leaves. 3) Add 4 bone-in, skin-on chicken thighs and coat evenly with the seasoning sauce. Refrigerate for at least 30 minutes. 4) Remove the chicken thighs from the bowl, letting the seasoning sauce drain back into the bowl. Set the seasoning sauce aside. 5) Add ½ tablespoon cooking oil to a cold non-stick pan. Place the chicken thighs skin-side down, then turn the heat to medium. Cook for 5-7 minutes, or until the skin is browned. (If using a regular pan, heat the pan first, then add the oil.) 6) Flip the chicken thighs and cook for another 3-5 minutes, or until lightly browned. Remove from the pan and set aside. 7) Drain the excess oil from the pan. Add the onion and garlic, then cook until the onion is translucent. 8) Transfer the reserved seasoning sauce to a pot or Dutch oven. Add 1 cup of water, then add the onion, garlic, and chicken thighs. 9) Bring to a boil over high heat. Cover and cook over medium-low heat for 20 minutes. 10) Check the sauce occasionally while cooking. If it begins to dry out, add more water as needed. 11) Garnish with the chopped scallions. Serve.

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