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This is your sign to leave that 🥷🏽 alone before it’s too late 🌚😭 #pov #drafts #pregnancyhumor #fyp

This is your sign to leave that 🥷🏽 alone before it’s too late 🌚😭 #pov #drafts #pregnancyhumor #fyp

set áo xinh sexy mã đang hot đây ạ #setdoxinh #setdonu #doxinhmoingay #thoitrangnu #macdepmoingay

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Makes about 4 servings Old-school Sunday dinner: tender calf liver smothered in caramelized onions, ridiculously creamy mashed red potatoes, and simple buttered peas. Ingredients Calf Liver & Onions * 1–1¼ lb calf liver, sliced * 2 large yellow onions, thinly sliced * 2 Tbsp butter, divided * 1 Tbsp olive oil * ½ cup all-purpose flour * 1 tsp garlic powder * ½ tsp onion powder * Black pepper * Salt * Optional: ½ cup milk for soaking the liver Creamy Red-Skin Mashed Potatoes * 2 lb baby red potatoes * 4 Tbsp butter * ½–¾ cup heavy cream, warmed * Salt, generously Buttered Peas * 1 bag frozen peas, about 12 oz * 1 Tbsp butter * Salt * Black pepper 🧅 Caramelize the onions Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium to medium-low heat. Add the onions with a small pinch of salt and cook for about 20–25 minutes, stirring occasionally, until they’re very soft, sweet and deeply golden. Don’t rush this part—the onions are half the reason we’re here. 😂 Transfer them to a plate and keep warm. 🥔 Make the mashed potatoes Leave the skins on the baby reds. Cut any larger potatoes so everything cooks at roughly the same rate. Place them in a pot, cover with cold salted water and bring to a boil. Cook for approximately 15–20 minutes, or until completely fork-tender. Drain thoroughly, then return the potatoes to the hot pot for about a minute to allow excess moisture to steam away. Add 4 Tbsp butter and ½ cup warmed heavy cream. Mash until creamy, adding more heavy cream as necessary until you reach the consistency you want. Then finish with a generous amount of salt. That’s it. No milk, broth, sour cream or elaborate potato intervention. Butter. Heavy cream. Salt. 🥔🫡 🥩 Cook the calf liver If you prefer a slightly milder liver flavor, soak the liver in milk for 20–30 minutes first. Drain and pat it very dry. Since you actually like liver, the soak is completely optional. In a shallow dish, combine the flour, garlic powder, onion powder, plenty of black pepper and a little salt. Lightly dredge the liver in the seasoned flour and shake off the excess. Return the onion skillet to medium-high heat and add the remaining 1 Tbsp butter. Once the pan is hot, add the liver in a single layer. Work in batches rather than crowding the skillet if necessary. Cook for roughly 1½–2 minutes on the first side, flip, and cook another 1–2 minutes, depending on thickness. For food safety, beef organ meats should reach 160°F. The goal is a browned exterior while keeping the liver as tender as possible—not transforming it into something suitable for resoling a boot. 😂 Return all those caramelized onions to the skillet and let them warm with the liver for about a minute. 🫛 Make the buttered peas Cook the frozen peas according to the package directions until they’re just tender and hot. Drain any excess water and toss with: 1 Tbsp butter + salt + lots of black pepper. Done. Don’t overcook them. We want bright, sweet little peas rather than cafeteria nostalgia. 🍽️ Serve Give everybody a generous scoop of those buttery, heavy-cream mashed potatoes, add the calf liver, and absolutely bury the liver in caramelized onions. Add the buttered peas alongside. And if there’s buttery, oniony goodness left in the liver skillet, spoon that over the liver and potatoes. We paid for those pan drippings. They’re coming with us. 😂 📱 Rough macros We don’t count macros here, but if you do, here’s a rough idea: Per serving, approximately: ~650 calories | ~40g protein | ~65g carbs | ~30g fat | ~8g fiber Makes ~4 servings. Exact numbers will vary—particularly according to how much flour adheres to the liver and how enthusiastically one interprets the phrase “super-creamy mashed potatoes.” 😂 #Recipe #CityTasteTest #liver #sundaydinner

Makes about 4 servings Old-school Sunday dinner: tender calf liver smothered in caramelized onions, ridiculously creamy mashed red potatoes, and simple buttered peas. Ingredients Calf Liver & Onions * 1–1¼ lb calf liver, sliced * 2 large yellow onions, thinly sliced * 2 Tbsp butter, divided * 1 Tbsp olive oil * ½ cup all-purpose flour * 1 tsp garlic powder * ½ tsp onion powder * Black pepper * Salt * Optional: ½ cup milk for soaking the liver Creamy Red-Skin Mashed Potatoes * 2 lb baby red potatoes * 4 Tbsp butter * ½–¾ cup heavy cream, warmed * Salt, generously Buttered Peas * 1 bag frozen peas, about 12 oz * 1 Tbsp butter * Salt * Black pepper 🧅 Caramelize the onions Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium to medium-low heat. Add the onions with a small pinch of salt and cook for about 20–25 minutes, stirring occasionally, until they’re very soft, sweet and deeply golden. Don’t rush this part—the onions are half the reason we’re here. 😂 Transfer them to a plate and keep warm. 🥔 Make the mashed potatoes Leave the skins on the baby reds. Cut any larger potatoes so everything cooks at roughly the same rate. Place them in a pot, cover with cold salted water and bring to a boil. Cook for approximately 15–20 minutes, or until completely fork-tender. Drain thoroughly, then return the potatoes to the hot pot for about a minute to allow excess moisture to steam away. Add 4 Tbsp butter and ½ cup warmed heavy cream. Mash until creamy, adding more heavy cream as necessary until you reach the consistency you want. Then finish with a generous amount of salt. That’s it. No milk, broth, sour cream or elaborate potato intervention. Butter. Heavy cream. Salt. 🥔🫡 🥩 Cook the calf liver If you prefer a slightly milder liver flavor, soak the liver in milk for 20–30 minutes first. Drain and pat it very dry. Since you actually like liver, the soak is completely optional. In a shallow dish, combine the flour, garlic powder, onion powder, plenty of black pepper and a little salt. Lightly dredge the liver in the seasoned flour and shake off the excess. Return the onion skillet to medium-high heat and add the remaining 1 Tbsp butter. Once the pan is hot, add the liver in a single layer. Work in batches rather than crowding the skillet if necessary. Cook for roughly 1½–2 minutes on the first side, flip, and cook another 1–2 minutes, depending on thickness. For food safety, beef organ meats should reach 160°F. The goal is a browned exterior while keeping the liver as tender as possible—not transforming it into something suitable for resoling a boot. 😂 Return all those caramelized onions to the skillet and let them warm with the liver for about a minute. 🫛 Make the buttered peas Cook the frozen peas according to the package directions until they’re just tender and hot. Drain any excess water and toss with: 1 Tbsp butter + salt + lots of black pepper. Done. Don’t overcook them. We want bright, sweet little peas rather than cafeteria nostalgia. 🍽️ Serve Give everybody a generous scoop of those buttery, heavy-cream mashed potatoes, add the calf liver, and absolutely bury the liver in caramelized onions. Add the buttered peas alongside. And if there’s buttery, oniony goodness left in the liver skillet, spoon that over the liver and potatoes. We paid for those pan drippings. They’re coming with us. 😂 📱 Rough macros We don’t count macros here, but if you do, here’s a rough idea: Per serving, approximately: ~650 calories | ~40g protein | ~65g carbs | ~30g fat | ~8g fiber Makes ~4 servings. Exact numbers will vary—particularly according to how much flour adheres to the liver and how enthusiastically one interprets the phrase “super-creamy mashed potatoes.” 😂 #Recipe #CityTasteTest #liver #sundaydinner

دا وظیفه لازمی کوی

دا وظیفه لازمی کوی

عادي متابعه عشاني قريب مره ل 20k متابع🤍 يعد برج المملكه من ابرز معالم المعماريه في الرياض، ورمزا حديثا يعكس تطور المملكة العربية السعودية ونهضتها العمرانية. منذ افتتاحه، أصبح البرج وجهة رئيسية للسكان والزوار، ليس فقط لارتفاعه المميز، بل أيضًا لما يقدمه من مرافق متنوعة وتجربة فريدة. تم افتتاح برج المملكة عام 2002، وهو مشروع تابع لشركة شركة المملكة القابضة التي يملكها الأمير الوليد بن طلال. يبلغ ارتفاع البرج حوالي 302 متر، ويتكون من 99 طابقا، ما جعله لفترة طويلة أحد أطول المباني في قدد الشرق الأوسط، تضميمه الفريد الذي يشتبه فتحة القوسة فلي عط أعلاه يميزه عن بقية ناطحات السلحاب، وقد صمم ليكون تحفة معمارية تجمع بين الحداثة والهوية المحلية. يضم البرج مجموعة واسعة من المرافق، منها مكاتب إدارية، وشقق سكنية فاخرة بالإضافة إلى فندق فورسيزونز الرياض الذي يعد من أفخم الفنادق في المدينة. كما يحتوي على مركز تسوق ضخم يعرف باسم مملكة مول، ويضم العديد من العلامات التجارية العالمية والمطاعم الراقية من أبرز المعالم بلايك

عادي متابعه عشاني قريب مره ل 20k متابع🤍 يعد برج المملكه من ابرز معالم المعماريه في الرياض، ورمزا حديثا يعكس تطور المملكة العربية السعودية ونهضتها العمرانية. منذ افتتاحه، أصبح البرج وجهة رئيسية للسكان والزوار، ليس فقط لارتفاعه المميز، بل أيضًا لما يقدمه من مرافق متنوعة وتجربة فريدة. تم افتتاح برج المملكة عام 2002، وهو مشروع تابع لشركة شركة المملكة القابضة التي يملكها الأمير الوليد بن طلال. يبلغ ارتفاع البرج حوالي 302 متر، ويتكون من 99 طابقا، ما جعله لفترة طويلة أحد أطول المباني في قدد الشرق الأوسط، تضميمه الفريد الذي يشتبه فتحة القوسة فلي عط أعلاه يميزه عن بقية ناطحات السلحاب، وقد صمم ليكون تحفة معمارية تجمع بين الحداثة والهوية المحلية. يضم البرج مجموعة واسعة من المرافق، منها مكاتب إدارية، وشقق سكنية فاخرة بالإضافة إلى فندق فورسيزونز الرياض الذي يعد من أفخم الفنادق في المدينة. كما يحتوي على مركز تسوق ضخم يعرف باسم مملكة مول، ويضم العديد من العلامات التجارية العالمية والمطاعم الراقية من أبرز المعالم بلايك

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