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Released THURS 12 Jan 2023
Sexy Lingerie Set by BreeStyle
Exquisite patterned underwear in 3 colours Light Brown, Deep Red and dark Blue that match the dresses released on Wed 5 Jan 2023. See above.
They could even double up as a very sexy bikini.
PRICE A$ 199.AND
Sexy mini dresses by Leighla2002
Beautifully patterned dresses with a plunging neck line, in 2 colours Black and White.
PRICE A$ 339.
Why not do an Outfit or Make up Review Here?
Topics (Forum Home Page) » Upgrades and newly added features » New added clothes to shop. Post pics & reviews to help our members.
Hey Zuz,
Thanks for answering the query and doing a review for the outfit released on Wed 5 Jan 2023.We have new POSES. New MF & MS Poses
Released: Sat 7 Jan 2023
FM Pose. FM Pose Review Request. 263 On Bed by Mr.X. (A new Pegging Pose) ~ In Box 10 – B-Shop
SM Pose. SM Pose Review Request. 163. On Bed by Mr.X ~ In Box 10 – B-ShopPRICE A$ 219 each.
Why not do a pose review for our members?
For Pose Reviews, See Here
Topics (Forum Home Page) » Woman with man in AChat » FM Pose Review Request. 263 On Bed by Mr.X.
Topics (Forum Home Page) » Shemales and their lovers in AChat » SM Pose Review Request. 163. On Bed by Mr.X.
OR to find the page:
Check the MF Pose Index in Woman with man in AChat No. 263 On Bed by Mr.X.
Check the MS Pose Index in Shemales and their lovers in AChat No. 163. On Bed by Mr.X.
BEEF CURRY
Packed full of flavour and with meltingly tender beef, this Easy Peasy Beef Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.
Course: Curry, Main Course
Cuisine: British, Fusion, Indian
Prep Time: 5 minutes
Cook Time: 2 hours 40 minutes
Total Time: 2 hours 45 minutes
Servings: 4 people
Calories: 358kcalIngredients
Metric – US Customary
1 tablespoon olive oil
1 onion sliced
3 cloves garlic crushed or grated
2cm (¾ inch) ginger grated
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons smoked paprika
3 teaspoons garam masala
400 ml (14 oz) passata (or chopped tinned tomatoes)
200 ml (7 oz) coconut milk (I use light coconut milk)
Salt and pepper to taste
600g (1¼ lb) diced beef (It’s best to buy ‘stewing’ beef – often simply sold as ‘diced’ beef, as this is better for slow cooking)
1 red (bell) pepper chopped into bitesize pieces (See Note 1)
1 green (bell) pepper chopped into bitesize pieces (See Note 1)
2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnishInstructions
1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
2. Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
3. Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
4. Add the passata, coconut milk, salt, pepper, diced beef and chopped peppers. Stir and bring to the boil.
5. Put a lid on the pan and place in your preheated oven (see Note 2).
6. Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry.
(If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
6a. (Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
7. Remove from the oven and stir in the fresh coriander (cilantro).
8. Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.Notes
1. Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
2. Use a Le Creuset-style cast iron casserole dish, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
3. Suitable for freezing.MUSHROOM PILAU RICE
This super easy mushroom version of pilau rice is ready in just 25 minutes and is virtually foolproof! But there’s absolutely no compromise on flavour – this recipe is a real crowdpleaser.
Course: Rice Side Dish
Cuisine: British, Fusion, Indian
Prep Time: 3 minutes
Cook Time: 17 minutes
Steam Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 346kcalIngredients
Metric – US Customary
25g (¾ oz) butter (you can use ghee or 2 tablespoons of olive oil, if you prefer)
1 onion sliced
100g (3½ oz) chestnut mushrooms diced (See Note 1)
1 cinnamon stick
4 cardamom pods gently bashed to open
2 cloves
1 teaspoon ground turmeric
½ teaspoon salt
2 bay leaves
300g (1½ cups) basmati rice
600ml (2½ cups) boiling waterInstructions
1. Melt the butter very gently in a medium-sized saucepan.
2. Add the sliced onion, stir and cover with a lid. Cook on a low heat for 5 minutes until the onions are soft but not brown, stirring occasionally.
3. Turn the heat up to high and add the diced mushrooms – fry for 2-3 minutes, stirring frequently, until the mushrooms and onions are lightly browned.
4. Turn the heat back down and add the cinnamon stick, bashed cardamom pods, cloves, turmeric, salt and bay leaves.
5. Fry gently for 2 minutes, stirring occasionally. (Add a small splash of water if it gets too dry.)
6. Add in the basmati rice and stir to coat the rice in the onions, mushrooms and spices.
7. Pour in 600ml (2½ cups) boiling water and bring back to the boil.
8. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed. (See Note 2.)
9. Turn the heat off completely (take the saucepan off the burner if you are using electric), but leave the lid on.
10. Allow the rice to steam for 5 minutes.
11. Serve with your favourite curry – eg Beef Curry. (Next Recipe)Notes
1. This recipe will work with regular mushrooms, or indeed almost any kind of mushroom. However, for best results, use chestnut mushrooms.
2. Rice cooking times do vary, so be sure to check packet instructions. If you find your rice is not sufficiently cooked after following the instructions above, simply add a little more water (if necessary) and cook a little longer. However, take care not to overcook!
3. Suitable for freezing. (Take care to follow food safety guidelines when it comes to freezing, defrosting and reheating cooked rice.)Released Wed 5 Jan 2023
Sexy Leather look costume by Archimede
Wild girl outfit. Can someone confirm if its a dress or a one piece shorts and top?
PRICE A$ 389.AND
Sexy dresses by BreeStyle
Exquisite patterned dresses in 3 colours Light Brown, Deep Red and dark Blue
PRICE A$ 329.
Why not do an Outfit or Make up Review Here?
Topics (Forum Home Page) » Upgrades and newly added features » New added clothes to shop. Post pics & reviews to help our members.
PLAIN CAULIFLOWER RICE
Plain Cauliflower Rice is a recipe you NEED to have in your repertoire. This easy side dish is packed full of goodness, yet low in carbs, calories and fat… and it takes less than 10 minutes to make! Perfect for when time is short, but you still want to eat well.
WHY IS CAULIFLOWER RICE SO GOOD FOR YOU?
Cauliflower rice counts as one of your 5 a day and is packed full of goodness! It’s a source of antioxidants and choline (an essential nutrient we need for mood, memory and recall), rich in sulforaphane (which can reduce your risk of cancer), high in fibre and contains many nutrients, including vitamin C, vitamin K, Vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosphorus.It’s very low in calories (only 25 calories per 100g!) as well as being low carb and low in fat… so perfect if you are looking to cut down, without missing out on flavour!
HOW TO ‘RICE’ A CAULIFLOWER >#
The quickest and easiest method is to simply grate the cauliflower on the large holes of a box grater.
It’s quick and easy and you can just throw the grater into the dishwasher afterwards. Better still, you get the perfect texture!If you prefer, you can use a food processor, but this method actually takes LONGER than grating it by hand (because you have to chop the cauliflower up first, then feed it slowly into the processor – plus it’s more faff to wash up!)… and if you are not careful it can cut the cauliflower up a bit too finely… so texturally it’s not really like rice any more. Grating is best.
Course: Side Dish
Cuisine: American, British
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 people
Calories: 25 kcalIngredients
1 medium cauliflower (roughly 400g / 14 oz)Instructions
1. Grate the cauliflower on the large holes of a box grater (or use a food processor, if you prefer).
2. Place a wok (or large non-stick frying pan) over a medium-high heat for one minute.
3. Tip the cauliflower into the wok and stir-fry for 2 minutes or until the cauliflower is piping hot.
4. For extra flavour, stir less and allow the cauliflower to brown slightly – this will give your cauliflower rice a slightly richer, nuttier flavour, reminiscent of roasted cauliflower.Notes
Suitable for freezing.Pilau Cauliflower Rice (Vegan)
A lighter, but no less tasty version of the Indian classic, this Pilau Cauliflower Rice is an ideal accompaniment to all kinds of curries. Not only is it low in carbs and calories, but it is also gluten and dairy free and suitable for vegetarians and vegans – plus a great way to get an extra portion of veggies into your life!
Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 100kcalIngredients
Metric – US Customary
400g (14 oz) cauliflower
1 tablespoon olive or coconut oil
1 large white onion sliced
1 teaspoon cumin seeds
½ a stick of cinnamon
4 cardamom pods bashed
2 cloves
1 teaspoon ground turmeric
½ teaspoon salt
2 bay leaves
100g (¾ cup) frozen peasInstructions
1. Start by whizzing up your cauliflower in a high speed blender or food processor until it resembles rice.
Alternatively chop the cauliflower finely with a knife or grate using a coarse grater.
2. Place the oil in a large frying pan or wok and add the sliced onion, cumin seeds, cinnamon, bashed cardamom pods, cloves, turmeric, salt and bay leaves.
3. Cook on a low heat for 5 minutes until the onions are very soft but not brown, stirring occasionally.
4. Add in the cauliflower and frozen peas and stir to coat them in the onions and spices.
5. Turn the heat up and cook for a further 3-5 minutes until the cauliflower is soft and just starting to brown in places and the peas are warm.
6. Turn the heat off and serve with your favourite curry.Notes
Not suitable for freezing.Easy Lamb Dhansak
Love the lamb dhansak you get in your local curry restaurant? Now you can make it at home with this easy peasy Homemade Lamb Dhansak fakeaway recipe!
PREFER CHICKEN?
If you prefer chicken to lamb, simply swap the diced lamb for diced chicken thigh… otherwise follow the recipe exactly as written.
You could also use beef, or even pork, instead of lamb if you prefer.Course Curry, Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 375kcalIngredients
Metric – US Customary
1 tablespoon olive oil
1 onion diced
3 cloves garlic crushed or grated
2 cm ginger grated
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons garam masala
400g (14 oz) chopped tinned tomatoes
400ml (14 oz) water (use the empty tomato tin to measure this – 1 tin=400ml)
100g (3½ oz) red lentils
Salt and pepper to taste
600g (1¼ lb) diced lamb leg (Can replace with chicken or other meat if you wish)
1 red (bell) pepper chopped into bitesize pieces (See Note 1)
1 green (bell) pepper chopped into bitesize pieces (See Note 1)
2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnishInstructions
1.Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
2. Place the oil and diced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
3. Add the garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala, and gently fry, stirring frequently, for 1 minute.
4. Add the tinned tomatoes, water, lentils, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
5. Put a lid on the pan and place in your preheated oven (see Note 2).
6. Cook the curry in the oven for 1 hours 30 minutes, checking occasionally to make sure it’s not getting dry.
(If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
7. Remove from the oven and stir in the fresh coriander (cilantro).
8. Garnish with extra fresh coriander leaves
9. Serve with pilau rice and naan bread.Notes
1. Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
2. Use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
3. Suitable for freezing.A nice story to start off 2023
Respect to the People Of Scarborough, UK
Hope the New Year is everything you wish for and more
Pope Benedict.
Sat 31 Dec 2022 – New Years Eve. The former Pope Benedict, the first leader of the Catholic Church to stand down in 600 years, has died aged 95, a spokesman for the Holy See said.
“With sorrow I inform you that the Pope Emeritus, Benedict XVI, passed away today at 9:34 in the Mater Ecclesiae Monastery in the Vatican.
RIP. God Bless. Pope Benedict.