@chasebowlsmb: Advancers round: Rough day in general, took me the first 4 games to get more than 3 hits in a game to break 200 and even then I almost 5-7-10. Thought I was way out of it as in the 7th frame I threw an absolutely phenomenal shot and 7 pined, proceeded to wiff it cause I was sooo pissed as from what I could see around me I needed to bang out to give my self the best shot at making final advancers. Then struck out after that for 971 for 5 and 4271 (+71) for 21. Afterwards we had a lot of time before the next advancers round if I made it and we went to buffalo wild wings where while sitting eating lunch the scores were announced. I missed cut by 10 pins and if I decided to calm down and make that 7 pin I would be in cut by 1 pin. Completely and utterly disappointed in myself in the last block cause all day I let my emotions get the better of me all day and if one of those shot I chose to calm down and let myself make a quality shot I wouldn’t be writing this. It’s a life lesson that I’ve gone through before and I am really disappointed in myself that I didn’t put it to use. I bowl the survivor tournament tonight. Balls used: @HammerBowling purple 78D and Blammer @Columbia 300 pulse Till next year…

chasebowlsmb
chasebowlsmb
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Region: CA
Sunday 19 July 2026 16:39:10 GMT
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nm._420
nm._420 :
yo chase do your hands ever get Hella sweaty when u in big torments or even small ones?
2026-07-20 04:09:18
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Can you believe that Comfy is OUT NOW?! Because I definitely can’t 😅 Yesterday was incredible - all the messages/comments were beyond heartwarming. If you haven’t grabbed your copy yet you can do so through the link in my profile 🙌 Today’s celebration meal - chilli hot pot 😋 CHILLI HOTPOT | Serves 4 INGREDIENTS ➡️CHILLI: 500g/1lb lean Minced/Ground Beef 1x 400g/14oz can of Kidney Beans, drained 1x 400g/14oz can of Chopped Tomatoes 1 240ml/1cup Beef Stock 1 medium Red Pepper, finely diced 1 medium White Onion, finely diced 2 cloves of Garlic, finely diced 1.5 tbsp Worcestershire Sauce 1 heaped tbsp Tomato Puree (Tomato Paste in US) 1 tbsp EACH: Paprika, Cumin, Chilli Powder (hot or mild) 1/2 tsp EACH: Ground Coriander, Oregano, Sugar, Salt (or to taste) 1/4 tsp Black Pepper 1/2 tbsp Olive Oil ➡️POTATOES: 400g/14oz Baby Potatoes 1 tbsp Olive Oil 1/4 tsp EACH: Paprika, Garlic Powder, Salt, Black Pepper (or to taste) METHOD 1️⃣Add olive oil to a 10”/26cm cast-iron skillet or oven-safe pan* over medium heat. Fry onion & pepper in 1/2 tbsp oil until soft, then fry garlic for 30 secs. Fry beef until brown all the way through, breaking up with your wooden spoon as you go.
2️⃣Stir in tomato puree then add in the rest of the ‘CHILLI’ ingredients. Give it a good stir then simmer for 15mins, stirring occasionally. Preheat oven to 180C/350F.
3️⃣Meanwhile, thinly slice the baby potatoes around 1/4” (1/2cm). After the beef has simmered, turn off the heat and wait for it to stop bubbling. Smooth the top with your wooden spoon. Starting from the outside, lay the potato slices in a ring, overlapping each one covering around 1/4 of the previous potato. Work your way to the centre, covering as many gaps as possible. 4️⃣Sprinkle with ‘POTATO’ seasoning & gently brush with oil. Tightly cover with foil then bake for 30mins. Remove foil and bake for another 15-20 mins at 200C/390F, or until the potatoes are knife tender. You can then flick on the grill to crisp them up a little if you’d like. 5️⃣Plate up with your fav toppings and enjoy** . *If you don’t own an oven-safe pan you can make the chilli in a regular pan then transfer to a similar-sized baking dish and go from there. **Highly recommend sour cream. Avocado/coriander/cheese optional. If adding cheese can grill on top once baked
Can you believe that Comfy is OUT NOW?! Because I definitely can’t 😅 Yesterday was incredible - all the messages/comments were beyond heartwarming. If you haven’t grabbed your copy yet you can do so through the link in my profile 🙌 Today’s celebration meal - chilli hot pot 😋 CHILLI HOTPOT | Serves 4 INGREDIENTS ➡️CHILLI: 500g/1lb lean Minced/Ground Beef 1x 400g/14oz can of Kidney Beans, drained 1x 400g/14oz can of Chopped Tomatoes 1 240ml/1cup Beef Stock 1 medium Red Pepper, finely diced 1 medium White Onion, finely diced 2 cloves of Garlic, finely diced 1.5 tbsp Worcestershire Sauce 1 heaped tbsp Tomato Puree (Tomato Paste in US) 1 tbsp EACH: Paprika, Cumin, Chilli Powder (hot or mild) 1/2 tsp EACH: Ground Coriander, Oregano, Sugar, Salt (or to taste) 1/4 tsp Black Pepper 1/2 tbsp Olive Oil ➡️POTATOES: 400g/14oz Baby Potatoes 1 tbsp Olive Oil 1/4 tsp EACH: Paprika, Garlic Powder, Salt, Black Pepper (or to taste) METHOD 1️⃣Add olive oil to a 10”/26cm cast-iron skillet or oven-safe pan* over medium heat. Fry onion & pepper in 1/2 tbsp oil until soft, then fry garlic for 30 secs. Fry beef until brown all the way through, breaking up with your wooden spoon as you go.
2️⃣Stir in tomato puree then add in the rest of the ‘CHILLI’ ingredients. Give it a good stir then simmer for 15mins, stirring occasionally. Preheat oven to 180C/350F.
3️⃣Meanwhile, thinly slice the baby potatoes around 1/4” (1/2cm). After the beef has simmered, turn off the heat and wait for it to stop bubbling. Smooth the top with your wooden spoon. Starting from the outside, lay the potato slices in a ring, overlapping each one covering around 1/4 of the previous potato. Work your way to the centre, covering as many gaps as possible. 4️⃣Sprinkle with ‘POTATO’ seasoning & gently brush with oil. Tightly cover with foil then bake for 30mins. Remove foil and bake for another 15-20 mins at 200C/390F, or until the potatoes are knife tender. You can then flick on the grill to crisp them up a little if you’d like. 5️⃣Plate up with your fav toppings and enjoy** . *If you don’t own an oven-safe pan you can make the chilli in a regular pan then transfer to a similar-sized baking dish and go from there. **Highly recommend sour cream. Avocado/coriander/cheese optional. If adding cheese can grill on top once baked

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