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Achat has listened to our members and converted this pose for our FF and FS members.
Thank you Lalicic for the original suggestion and Thank You Achat for listening to our members and creating a very useful pose.
Please FF members do a review so we can see if it is worth buying. Thank you.FF. Pose Review Request. 86. Finger My Pussy.
Released Sun 19 Feb 2023.
PRICE: 299A$
This pose can be found in “Scenes” of the in-game Achat shopping Mall, FF Section. Box 8. Using Hands or Dildo.This is a general request for someone in the FF community to review this pose please when they get a suitable opportunity and post it in this topic.
It’s fairly simple to do.1. As you “Play” the game and find a willing partner, please list the actions on the both sides.
2. Please identify if there is a “Change Role” button or do both partners have to own the pose to swap positions?
3. Then write a short paragraph of 1 to 6 sentences about what you like about the pose, what you don’t and if it can be improved.
4. Let your (un/identified) partner do the same kind of review that you have and post with yours.
5. Both give it a star rating. If it differs with your partner, rate it the lowest star.
6. Identify if a good buy for a new join in the initial A$1,000 gift they receive and what section it can be bought in the Achat Mall if not identified already.There are examples of MF pose reviews in the Woman with man in AChat section of Forum by Vaughan & JessiCapri to give you an idea of what to do.
STAR RATING:
1 Star. – No. Hate it. Don’t bother – its rubbish.
2 Stars. – Yes. Didn’t like it much. Will buy it if I have A$ to waste.
3 Stars. – Yes. Liked it. Will use this occasionally but other poses need collecting first.
4 Stars. – Yes. Really liked it. Will use regular. A good add to my collection.
5 Stars. – Yes. Excellent. A must have. Will use this often.Damp Dish Towels Prevent Slipping
Cutting boards that slip aren’t just annoying, they’re downright dangerous. If you’re slicing something with a sharp knife and the board slips, you’ll be lucky if the food on the floor is your only damage. You could be looking at an ER trip.
To prevent cutting boards from slipping, place a damp dishtowel between the board and the surface of the counter. The damp towel will act as a grip, preventing the board from sliding or slipping. If you don’t have a dishtowel on hand, just use a damp paper towel or two damp washcloths, side by side.
Decrystallize Honey in the Microwave
Pure, raw honey often crystallizes, but that doesn’t mean that it’s gone bad.
You can tell when the honey has crystallized because it will be lighter and paler than normal honey.
This means that the glucose sugar has separated out, causing white crystals to form. To get honey recrystallized, place it into a microwave-safe container without a lid.
Then, microwave the honey on medium for thirty seconds at a time. After thirty seconds, remove it and stir.
Continue until the white crystals have dissipated, but be careful not to boil or scorch the honey, as that will ruin it.Crystallized Honey is totally normal, and natural.
Crystallized honey is just as edible and delicious as liquid honey, but if you don’t like the texture of crystallized honey, it is quite simple to soften honey by adding heat. Heating honey will liquefy crystallized honey.
So you can also add the jar to a jug of hot but not boiling water.Check Egg Freshness With Water
Eggs get a really bad rap when it comes to smell, and the rotten egg has been a favorite insult amongst young children for decades. Let’s face it, the thought of cracking open an egg only to find it is rotten is a nightmare, especially if you are cracking it into a dish that has taken a lot of work, like a cake or a quiche.
How can you check the date of your eggs?
Well, relying on the date stamp is one way, but we all know that mistakes happen, and the odd rotten egg can most certainly slip through the proverbial cracks.
All you need to do is put the raw, whole egg into a cup of water, if it floats it’s rotten, if it sinks you’re good to go!For all the lovely ladies out there…
HAPPY VALENTINES DAY
and one for the guys so you dont feel left out
Have a great day
Happy Valentines Day xxooxx
Greek Moussaka
Moussaka is a Greek classic! Moussaka is a labour of love, there’s no two ways about it.
There’s a fair few steps, but once you get in the swing of things it truly couldn’t be easier to make.
There’s also a fair few different ways to make Moussaka, but this way is the best way.
Equipment:
Large Pot or Pan & Wooden Spoon (for beef)
Large Pot or Pan & Tongs (suitable for shallow/deep frying veg)
Medium/Large Pot & Whisk (for bechamel sauce)
Sharp Knife & Chopping Board
8″ x 12″ Baking Dish (or similar size)
Kitchen Papers Towel (lots of it!)
Serving Spatula/Spoon
Fine Cheese Grater
Jug (for milk)
Kitchen Thermometer (for frying)Ingredients (check list):
Beef Layer
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive OilBéchamel Sauce
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano cheese, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White PepperVeg Layers (see notes for baking version)
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3″ thickness (Can do lengthways or can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4″
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3″ strips (Do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
Few pinches of Parsley & Pecorino cheese (to sprinkle in between layers)
Salt & Pepper, as neededInstructions:
1. Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat.
2. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer.
3. Add in beef and break up with a wooden spoon until fully browned.
4. Stir in tomato paste and fry for a couple of mins, then pour in wine.
5. Deglaze the pan if needed, then pour in passata and beef stock.
6. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir.
7. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick.Meanwhile…
PREP Veg Layer:
1. Rest few sheets of paper towel on a flat surface and lay on your eggplant/aubergine slices.
2. Rub a pinch of salt over both sides, then add two layers of paper towels on top.
3. On top of that add the zucchini / courgette slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel.
4. Gently press down to soak up the moisture. Can use tea towels instead if you wish.COOK Veg Layer:
1. Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you’re aiming for around 150C/300F).
2. Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender.
3. Remove, shake off oil and place on fresh paper towel.
4. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices.
5. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).Béchamel Sauce:
1. In a suitably sized pot over medium heat melt butter.
2. Stir in flour to create a paste then gradually begin whisking in your milk.
3. Once you’ve poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg.
4. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks.
5. Take 1/2 cup of the sauce and stir it into the beef.Stack Moussaka:
1.Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper.
2. Follow with zucchini / courgette and parsley/pecorino/salt/pepper, then half the eggplant / aubergine with a pinch of salt and pepper.
3. Try and close all the gaps and make it all nice and compact.
4. Spread over beef layer, top with the rest of your eggplant/aubergine, then top with the Béchamel sauce.Cook & Serve Moussaka:
1. Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top.
2. Leave it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!Notes:
a) Baked Veg – You can bake the eggplant/aubergine, zucchini/courgette and potato instead of frying if you wish.
You can also bake some of it (i.e. the potatoes) as you fry the eggplant/zucchini to save time.Recommendation if you bake:
– Still salt the eggplant/aubergine and pat everything dry with paper towels first.
– Coat everything in olive oil, salt and pepper, then space out on baking trays.
– Bake at 200C/390F. Potatoes will take the longest (around 30mins), then eggplant/aubergine (around 20mins) then zucchini/courgettes (around 10-15mins). This is all depending on thickness though so just be vigilant. Just bake until everything is lightly golden and fork tender.b) Prep Ahead – You can definitely prep the beef part ahead of time, just cool and tightly store in the fridge over night (or freeze up to a month), then allow to come back to room temp before stirring through Béchamel and stacking.
If you want to prep the whole thing ahead of time just make up until baking then tightly cover in the fridge overnight, then bring to room temp and bake as needed. Can also freeze just thaw and bake as needed.c) Make Ahead – Allow to completely cool then store in the fridge for 3-4days (can also freeze for a month).
Thaw then bring to room temp before baking for around 30mins, or until piping hot again through the centre.
You could bake straight from the fridge but it’s sometimes difficult to cook it right through the centre without the outside burning.d) Frying/Oil – Because you don’t fry at a super high temp you can use olive oil. This will add a good punch of flavour, almost like a gentle zing of spice. Vegetable oil will give you much more of a neutral flavour.
Go for olive oil if you’ve not got much oil (i.e. shallow frying), but use vegetable if you’ve got a much bigger pot and deep fry with bigger batches.How to layer a Moussaka
1. Potatoes – Sprinkled with cheese, parsley, salt & pepper.
2. Zucchini/Courgette – Stacked in the opposite direction to the potatoes. Sprinkled with cheese, parsley, salt & pepper.
3. Eggplant/Aubergine – Only use half, sprinkled with salt & pepper.
4. Meat Sauce – Ensure this is nice and level/flat.
5. Eggplant/Aubergine – Second half stacked in opposite direction to the first layer, seasoned with salt & pepper.
6. Béchamel Sauce – Topped with more cheese.
CARROT AND PARSNIP SOUP
A delicious combination of carrots, parsnips, ginger and just a touch of chilli, this Easy Carrot and Parsnip Soup is warming, budget friendly, nutritious and very simple to make.
Course: Main Course, Soup, Starter
Cuisine: British
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 193 kcalIngredients
Metric – US Customary
1 tablespoon olive oil
1 onion diced
500 g (1 lb) parsnip peeled and chopped into small chunks (roughly 1cm / ½inch cubes)
500 g (1 lb) carrot chopped into small chunks (roughly 1cm / ½inch cubes – see Note 1)
2 cloves garlic grated or crushed
½ teaspoon fresh ginger grated
½ teaspoon dried chilli flakes
1 litre (4 cups) vegetable stock from a cube is fine
Salt and black pepper to taste (see Note 2)Instructions
1. Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
2. Turn up the heat to medium-high and add the chopped parsnips. Fry the parsnips for 3 minutes, stirring regularly, until the onions and parsnips are tinged with brown. (See Note 3.)
3. Turn the heat right down and add the chopped carrot, garlic, ginger and chilli flakes. Fry for 1 more minute, stirring occasionally.
5. Add the vegetable stock, salt and pepper and turn up the heat.
6. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the parsnip and carrot pieces are tender.
7. Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
8. If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. (You may also want to check the seasoning at this point and adjust as necessary.)
9. Serve with homemade soda bread (or any other bread you like!)Notes
1. Because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
2. Only add back pepper to this soup, as the salt content of the stock cube makes this soup salty enough for most tastes.
3. By turning up the heat and frying the parsnip pieces until they are tinged with brown, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven.
4. If you prefer, you can use a hand blender, however I think this soup works best when blended super smooth, which is harder to achieve with a hand blender.
5. Suitable for freezing.
What gorgeous ears you have, the better to hear me growl and your sharp intakes of breath!
What gorgeous eyes you have, the better to see us naked and to see your desire dance.
What a gorgeous mouth you have, the better to taste me with and hear your moans escape.
Hey Valentine!
I like your style
I like your class
But most of all,
I like your ass!!! mmmm
MINE.