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People have flocked to see an icicle “phenomenon” created by a burst water main on a street.
The strange structure in Staunton, Gloucestershire in the UK was formed as cars drove past the water main in freezing conditions this week, splashing the water onto a hedge by the side of the road.
A Top Tip to make sure you never slip on icy pavements.
With driveways and paths turning into hazards, TikTok creator @mels_family_life shared a clever hack to prevent you embarrassing yourself.
Branding it an “absolute game changer”, the mum-of-two revealed she puts socks on over her shoes.
She said: “So this is happening right now.
“When it’s icy, socks and shoes… game changer.”
Pickled Beetroot
There are just 3 ingredients required to make pickled beetroot. That’s all!
Whole Beetroot – Try to use beetroot that is all similar in size and that are not really small or really large, but somewhere in between.
Vinegar – Some swear by using malt (brown) vinegar as opposed to white, but white vinegar is fine too.
Sugar – Soft light brown sugar gives a slightly more caramelised flavour here but if you don’t have that, most sugars will get the job done fine. White is fine.
It really is very simple to make your own pickled beetroot. All you really need is time, there’s actually very little hands on with this!
Ingredients
Here is what you will need to fill approx 1 x 500ml Jar. (There may be enough for a 250ml jar too, depending on the size of your beetroot.)550g (19.4 oz) of Raw Whole Beetroot
270ml (1 + 1/8 Cup) Malt Vinegar
3 – 4 tbsp Soft Light Brown SugarEssential equipment
Large Lidded Saucepan
500ml Preserve Jar
Small Saucepan
Sharp Knife1. Wash the beetroot and trim the stems
2. Place in a pan of cold water and bring to the boil
3. Simmer with a lid on for 1 hour
4. Dissolve a little sugar into vinegar over a low heat
5. Peel the skins off the beetroot and slice thinly
6. Place the beetroot into sterilised jars and cover with hot vinegar
7. Seal and allow to cool completely
How to sterilise your jars
1. Preheat your oven to 190°C/Fan 180°C/374°F and wash your jar(s) in hot soapy water.
2. When there is about 15-20 minutes left on your beetroot timer, place your preserve jar(s) onto a baking tray with the lids off/open. Don’t forget to remove any rubber seals!
3. Place them into the centre of the preheated oven for 20 minutes. This is all you need to do to sterilise your jars.
Just make sure you don’t touch the inside of the jars with anything other than the beetroot/vinegar, or it will no longer be sterile.Here’s a great cheat to make your own pickled beetroot
1. Buy a vacuum packed, precooked, pack of 4 beetroot. They are already cooked and ready to eat.
They are usually by loose fruit and vegetables in a supermarket.
2. Check they are peeled properly, so only keep the deep red, not the black bits on the vegetable.
3. Slice and cut the beetroot so are medium thick circle shapes.
4. Mix white or malt vinegar with ½ teaspoon of sugar, measured to half way to the sterilised jar you are using.
5. Place the beetroot in the jar. Fill with the vinegar and sugar mix as close to the top as you can.
6. Then keep in the fridge if you like your pickled beetroot cold.You can also replace the beetroot with Onions (red, Spanish onions, shallots, Baby onions), or cucumber, or red cabbage.
Tastes great without the faff.Slow-cooker chicken casserole
Prep: 10 mins
Cook: 4 hrs and 15 mins – 7 hrs and 15 mins
Serves 2 adults + 2 children
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the workIngredients
knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g (1.45lb / 2.75 cups) boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g (15oz) baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g (1 cup + 1 tbsp) mushrooms, quartered
15g (1 tbsp) dried porcini mushroom, soaked in 50ml boiling water
500ml (2 1/8 cups) stock made with 2 very low salt chicken stock cubes
2 tsp Dijon mustard, plus extra to serve
2 bay leavesMethod
STEP 1
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.STEP 2
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.STEP 3
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.STEP 4
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.STEP 5
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.STEP 6
Remove the bay leaves and serve with a little Dijon mustard on the side.Here are todays results:
France – LadyHot V Morocco – Devil4you
Commiserations to
Morocco – Devil4you who will now play Croatia – Zuzannah to decide who finishes 3rd in this tournament.Well done to France – LadyHot who will progress to the last 2 teams and to the Finals of this tournament and play Argentina – Devil4you to decide who is World Champion.
The next match is Saturday 17 Dec 2022
This match will decide who comes 3rd in this tournament. (GMT times are shown)
Croatia – Zuzannah V Morocco – Devil4you
The Final will be played on Sunday 18 Dec 2022 (GMT times are shown)
Argentina – Devil4you V France – LadyHot
Good Luck and well done to each of the teams for reaching this far in the World Cup.
There are still a number of football players still in the competition who could leave Qatar with the prestigious Golden Boot.
The World Cup 2022 top scorers still in with a chance of adding to their tally are as below:1. Lionel Messi of Argentina – 5 goals, 3 assists (Argentina – Devil4you)
2. Kylian Mbappé of France – 5 goals, 2 assists (France – LadyHot)
3. Julián Álvarez of Argentina – 4 goals 0 assists (Argentina – Devil4you)
3. Olivier Giroud of France – 4 goals 0 assists (France – LadyHot)Here are todays results:
France – LadyHot V Morocco – Devil4you
Commiserations to
Morocco – Devil4you who will now play Croatia – Zuzannah to decide who finishes 3rd in this tournament.Well done to France – LadyHot who will progress to the last the Finals of this tournament and play Argentina – Devil4you to decide who is World Champion.
The next match is Saturday 17 Dec 2022
This match will decide who comes 3rd in this tournament. (GMT times are shown)
Croatia – Zuzannah V Morocco – Devil4youThe Final will be played on Sunday 18 Dec 2022 (GMT times are shown)
Argentina – Devil4you V France – LadyHotGood Luck and well done to each of the teams for reaching this far in the World Cup.
There are still a number of football players still in the competition who could leave Qatar with the prestigious Golden Boot.
The World Cup 2022 top scorers still in with a chance of adding to their tally are as below:Kylian Mbappe of France – 5 goals, 2 assists (France – LadyHot)
Lionel Messi of Argentina – 4 goals, 2 assists (Argentina – Devil4you)
Olivier Giroud of France – 4 goals, 0 assists (France – LadyHot)Here are todays results:
Argentina – Devil4you V Croatia – Zuzannah
Commiserations to
Croatia – Zuzannah who will now play the loser of tomorrow’s match to decide who finishes 3rd in this tournament.Well done to Argentina – Devil4you who will progress on to the last 2 teams in the tournament and to The Finals to decide who is champion.
The next match is tomorrow, Wednesday 14 Dec 2022
Wednesdays Semi Final Match GMT times.
France – LadyHot V Morocco – Devil4youOn Saturday 17 Dec 2022, the play off for third place will take place.
Croatia – Zuzannah V ?
Good Luck.
There are still a number of football players still in the competition who could leave Qatar with the prestigious Golden Boot.
The World Cup 2022 top scorers still in with a chance of adding to their tally are as below:Kylian Mbappe of France – 5 goals, 2 assists (France – LadyHot)
Lionel Messi of Argentina – 4 goals, 2 assists (Argentina – Devil4you)
Olivier Giroud of France – 4 goals, 0 assists (France – LadyHot)4Ux
Sage and Onion Stuffing Balls
Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes?
Try this delicious Sage and Onion Stuffing Balls recipe.THE PERFECT ACCOMPANIMENT TO ROAST MEATS
This Sage and Onion Stuffing Balls recipe is the perfect accompaniment to roast chicken, roast turkey or roast duck.
Cooking them separately means they cook really quickly and go super crispy on the outside.
This is also perfect if you have vegetarian guests, as it means they can enjoy this gorgeous stuffing too.
If you prefer, however, you can of course use the Sage and Onion Stuffing mixture to stuff the neck cavity of a turkey, or to stuff the main cavity of a chicken or duck.
Do remember to weigh your bird once stuffed and calculate the cooking time based on the stuffed weight.Course Side Dish
Cuisine American, British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 ballsIngredients
Metric – US Customary
1 large red or white onion (or two smaller ones) finely diced
1 tablespoon olive oil
200g (2 cups) white breadcrumbs
2 teaspoons dried sage
2 teaspoons dried mixed herbs
Salt and pepper
1 egg beaten together with a forkTo make white breadcrumbs, just by an ordinary white loaf, cut into thick slices and grate on the large holes of a cheese grater.
It takes less than 5 minutes to get enough breadcrumbs for this recipe. You can also buy ready-made breadcrumbs from the supermarket, if you prefer.Instructions
1. Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – you can use a small roasting tin.
2. Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on.
3. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
4. Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note above)
5. When the onions are ready, tip into the bread crumbs.
6. Add the herbs, salt and pepper and stir thoroughly.
7. Allow the mixture to cool slightly and then add the beaten egg and stir together.
8. Divide the mixture into 12 and shape into balls.
9. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.Notes
(1) To make white breadcrumbs, just by an ordinary white loaf, cut into thick slices and grate on the large holes of a cheese grater. It takes less than 5 minutes to get enough breadcrumbs for this recipe.
(2) If your oven is set at 180C / 160C fan/ gas mark 4 / 350F when you want to cook these stuffing balls, don’t worry, they will still cook happily at this temperature, but you will need to cook them for about 40 minutes.
(3) Suitable for freezing.
(4) GREAT AS LEFTOVERS!
These Sage and Onion Stuffing Balls taste great the next day – I mean REALLY good!! Never more so than at Christmas. They are the sort of perfect Boxing Day food that can be grazed on all day, popping over to the fridge every now and again just to get ‘one more’! Eat as is!New MF & MS Poses
MF Pose. 260. The blowjob. (M sitting). ~ In Box 6 – Oral Action
MS Pose. 161. The blowjob. (M sitting). ~ In Box 6 – Oral Action.PRICE A$ 299 each.
Released: Tues 13 Dec 22
Why not do a pose review for our members?
For Pose Reviews, See Here
Topics (Forum Home Page) » Woman with man in AChat » MF Pose Review Request. 260. The blowjob. (M sitting)
Topics (Forum Home Page) » Shemales and their lovers in AChat » MS Pose Review Request. 161. The blowjob. (M sitting)
OR to find the page:
Check the MF Pose Index in Woman with man in AChat No. 260. The blowjob. (M sitting)
Check the MS Pose Index in Shemales and their lovers in AChat No. 161. The blowjob. (M sitting)
SLOW COOKER SAUSAGE CASSEROLE WITH ONION AND MUSHROOMS
The best slow cooker sausage casserole recipe.
A delicious and easy to prepare slow cooker recipe. Sausages, onions, bacon, mushrooms and beef stock give this dish a rich flavour.
While the garlic and dried herbs add subtle notes of spice.
With all these ingredients combined and cooked slowly for 6 hours, your family will love the aroma in the house and the flavours it brings to the plate!
Perfect served with mashed potatoes and peas.PREP TIME 10 mins
COOK TIME 6 hrs
THICKEN GRAVY 15 mins
TOTAL TIME 6 hrs 25 minsCOURSE Dinner, Main Course
CUISINE British, French
SERVINGS 4 PeopleINGREDIENTS
1 tablespoon Olive Oil
2 Red Onions cut into rings (white or brown onions can be used instead)
1 teaspoon Balsamic Vinegar
6 Sausages
100 grams (3.5oz) Bacon Lardons (You can cut up strips of bacon instead)
190 grams (6.7oz) Mushrooms We like chestnut mushrooms
1 teaspoon Garlic Puree or 2 cloves minced
½ tablespoon Sundried Tomato Puree OR 1 tablespoon regular tomato puree
500 ml (16.91 fl oz)Beef Stock (use reduced salt cubes)
½ teaspoon Mixed Herbs
2 Bay Leaves
1 tablespoon CornflourINSTRUCTIONS
1. In a pan, gently sautee red onion rings in olive oil over low heat with the lid on for about 6 minutes or until soft, stirring occasionally.
(1 tablespoon Olive Oil, 2 Red Onions)
2. Add a splash of balsamic vinegar to the onions once softened and stir through with the lid off.
(1 teaspoon Balsamic Vinegar)
3. Meanwhile in another pan and fry off bacon lardons for 2 minutes.
(100 grams Bacon Lardons/bits)
4. Place sausages in a medium hot pan, use a fork to pierce skin to allow fat to escape during cooking.
(6 Sausages)
5. Keep turning sausages until browned on all sides. They do not need to be cooked through, they will finish cooking in the slow cooker.
6. Into the slow cooker, add mushrooms with cooked onions and bacon lardons.
(190 grams Mushrooms)
7. Add sundried tomato puree, garlic, herbs and bay leaves.
(1 teaspoon Garlic Puree, ½ tablespoon Sundried Tomato Puree, ½ teaspoon Mixed Herbs, 2 Bay Leaves)
8. Mix together cornflour with equal amount of water until smooth and lump free.
(1 tablespoon Cornflour)
9. Pour cornflour mixture in with the beef stock and stir well.
(500 ml Beef Stock)
10. Pour stock over the top of all the ingredients and stir through.
11. Pop the browned sausages on top.
12. Pop the lid on. Cook for 6 hours on Low (Recommended for best results) or 4 hours on High.
13. Keep the lid on the whole time. Do not feel tempted to lift it to look inside or stir it! This will affect the total cooking time.
14. After the full cooking time take the lid off and give a good stir.
15. If you like a thicker gravy mix 1 tablespoon of cornflour with 1 tablespoon of water and add to the pot. Turn on high and keep the lid off. It should thicken within 15 minutes.
16. Ready to serve, perfect with mashed potato and peas.Notes
1. FRESH OR DRIED HERBS IN A SLOW COOKER?
When using a slow cooker, it is important to use dried herbs. Due to the long period of cooking time, fresh herbs do not do well in the slow cooker.2. CORNFLOUR
Cornflour is brilliant for slow cooker recipes as it helps thicken the sauces up. We use it in with the stock during cooking. And also add more at the end to thicken up the sausage casserole gravy.
It is important to first mix the cornflour with an equal amount of water to prevent lumps from forming.3. Do not be tempted to add more liquid, the browned sausages will be sat on top of the ingredients in the slow cooker and won’t be submerged in the liquid.
This is normal and during cooking, more liquids will be released from the food and steam and your sausages will have liquid over them by the end of cooking time.4. DO I HAVE TO BROWN SAUSAGES BEFORE SLOW COOKING?
You don’t have to brown sausages before putting them in the slow cooker casserole dish. But they taste and look a lot better when you do.
Who wants an anaemic soft-skinned sausage on their plate?5. HOW TO THICKEN SLOW COOKER CASSEROLE?
If you want to make the casserole gravy thicker, after the full cooking time:
Mix 1 tablespoon of cornflour with 1 tablespoon of water, mix until lump-free, then and add to the pot.
Cook on high and keep the lid off. It will thicken within 15 to 30 minutes whilst you prepare the side dishes.6. WHAT TO SERVE WITH SAUSAGE CASSEROLE?
Serve the slow cooker sausage casserole on top of a bed of creamy mashed potatoes and peas.
Alternatively, serve with roast potatoes and vegetables. On top of rice, or chop the sausages up and mix them together with freshly cooked pasta.Easy sausage casserole
TAKES 15 MINUTES TO MAKE AND ABOUT 1 HOUR TO COOK
SERVES 4This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it’s made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It’s a midweek, or any day of the week, marvel
Ingredients
4 large potatoes
4 carrots
8 good-quality sausages from outdoor-reared pigs
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp paprika
400g (15oz) tin chopped tomatoes
400ml (15 fl oz or 1½ cups + 3 tbsp) vegetable stock (try Knorr)
1-2 bay leavesMethod
1. Turn the oven to 180°C/fan160°C/gas 4.
2. Peel the potatoes and carefully cut them in half, then into quarters.
3. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
5. Prick the sausages all over with a fork – this helps the fat to run out of the sausages, so that they don’t split open as they cook.
6. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes.
7. Remove the sausages from the pan and put them on a plate.
8. Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft.
9. Add the garlic and paprika and cook for another minute.
10. Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.
11. Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves.
12. Bring to a simmer (so it’s just bubbling gently).
13. Return the sausages to the casserole.
14. Using your oven gloves, carefully put the casserole into the oven.
15. Cook for 45 minutes, until the potatoes are cooked through, and serve.FAQs
1. Do you really have to brown the sausages at the start?
It helps with colour, flavour and texture. You could skip it but it’s worth doing for nicer results.2. Can this sausage casserole be made vegetarian?
Yes, this sausage casserole can absolutely be made vegetarian by swapping the sausages for vegetarian sausages.3. Can I make this sausage casserole in advance?
Yes, cook all the way through the cool and store in the fridge. Reheat in a moderate oven for 20-30 minutes until piping hot before serving4. Can I freeze leftovers?
The sausages and sauce will freeze but not the potatoes, so it’s best not to.5. How can I make this gluten free?
You can choose gluten free sausages and check the stock cubes are also gluten free.6. Can I cook this recipe on the hob/stovetop rather than in the oven?
Yes, cover with a tight fitting lid and reduce the temperature to its lowest setting.
You may need a little more liquid, so check from time to time and top up with stock or water if it looks dry or starts to stick.