Booooring
Here's a delicious recipe you should try to cook during christmas: Brodo di cardone (Cardoon in Broth)
Cardoon in broth is a typical dish from Abruzzo. What is cardoon? Cardoon belongs to the artichoke family; it is a vegetable that can reach a height of up to one and a half meters, with ribbed leaves similar to celery. In cooking, only the ribs of the plant are used. To facilitate the preparation of this exquisite dish, it is preferable to use cardoon that is already cleaned and cut into small pieces.
3 Eggs
1 tablespoon Pecorino cheese
2 tablespoons Parmesan cheese
to taste Salt
to taste Pepper
to taste Extra virgin olive oil
1 liter of chicken broth
Preparation
Remove the white skin covering the cardoon, then eliminate all the filaments.
Wear gloves; otherwise, your hands will remain black for days. As you fillet them, immediately immerse them in water to prevent them from turning black. At this point, cut into small pieces and let them sit in a bowl of water with lemon for a few hours to release the bitter flavor. This last step also applies to those who purchase it already cleaned.
Place a pot on the stove with plenty of cold water. Add salt, the juice of half a squeezed lemon, and a teaspoon of flour. Adding flour to the water helps the vegetable remain white and prevents it from turning black during cooking. When the water boils, add the cardoon, blanch it, and after draining, immerse it in cold water to lose its bitter taste.
Mix ground meat with 1 egg, salt, pecorino, parsley, and make small meatballs. Immerse them in boiling broth, add the drained and gently squeezed cardoon, and finish by adding the remaining eggs beaten with Parmesan and pepper. Stir quickly and serve immediately.
Merrry Christmas!
Here's a delicious recipe you should try to cook during christmas: Brodo di cardone (Cardoon in Broth)
Cardoon in broth is a typical dish from Abruzzo. What is cardoon? Cardoon belongs to the artichoke family; it is a vegetable that can reach a height of up to one and a half meters, with ribbed leaves similar to celery. In cooking, only the ribs of the plant are used. To facilitate the preparation of this exquisite dish, it is preferable to use cardoon that is already cleaned and cut into small pieces.
3 Eggs
1 tablespoon Pecorino cheese
2 tablespoons Parmesan cheese
to taste Salt
to taste Pepper
to taste Extra virgin olive oil
1 liter of chicken broth
Preparation
Remove the white skin covering the cardoon, then eliminate all the filaments.
Wear gloves; otherwise, your hands will remain black for days. As you fillet them, immediately immerse them in water to prevent them from turning black. At this point, cut into small pieces and let them sit in a bowl of water with lemon for a few hours to release the bitter flavor. This last step also applies to those who purchase it already cleaned.
Place a pot on the stove with plenty of cold water. Add salt, the juice of half a squeezed lemon, and a teaspoon of flour. Adding flour to the water helps the vegetable remain white and prevents it from turning black during cooking. When the water boils, add the cardoon, blanch it, and after draining, immerse it in cold water to lose its bitter taste.
Mix ground meat with 1 egg, salt, pecorino, parsley, and make small meatballs. Immerse them in boiling broth, add the drained and gently squeezed cardoon, and finish by adding the remaining eggs beaten with Parmesan and pepper. Stir quickly and serve immediately.
Merrry Christmas!
it happens to the best of us. he was playing pretty sober in BnG, where they beat us. (previous game, before this) it's just funny to see how a not-naturally-roping roper would actually rope like if they were not using any "help" in TTRR or any roping related schemes 
you know what I'm talking about Kaleu.. ^.- I think for once, blitzed was roping "clean" here. as did stylez, who was somehow much faster and more consistant by roping normally too
besides the discussion going here between the incel and the conspiracy guy is getting out of hand (not to mention the other dude who should be locked up in a nuthouse right now...)
