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Nate Eggert

@nate.r.eggert

2 years ago
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Posted On: June 12th 2024, 06:37 pm

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Apapun itu masalahnya, semoga cepat terselesaikan 😇 Tim kita sedang berjuang ditengah jadwal yang padat. Ingin sekali polemik2 seperti ini tidak pernah ada. Fokus persib! #persib #sagalapersib #persibjuara #dokterwira
What level of chonk is your wheelgun?
Still can’t believe we’re actually saying this…we’re pregnant 😭 After 2 1/2 years of praying and waiting, we are so grateful to God for this miracle. Our plan definitely didn’t look like God’s plan but wow are we glad it didn’t! We were so blessed to pursue adoption & bring Rosie into our family and now she’s getting a little sister! If you’re seeing this and are in your own waiting season, we want you to know that we see you. We went through over 2 1/2 years of disappointment and heartache seeing everyone’s pregnancy announcements so we know how bad it can hurt. We hope you can feel our sensitivity towards you & love for you as well! Keep going. Good things are coming 💛 Can’t wait to meet you baby girl!!! Rosie is gonna be the best big sister!
Wow 😄
Favv time of the year⭐️⭐️ #fypppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppp #explore #trending #fyp #diwalitransition
Are these cheesy hash browns better than McDonald’s hash browns? Watch to find out 👀 Here’s how to make a slightly lower calorie, higher protein version ⬇️ Ingredients (makes 6): 6 medium russet potatoes 40g cornflour (approximately 5 level tbsp) 100g mozzarella, grated 1 tsp garlic powder 1 tsp black pepper Salt, to taste 15ml olive oil, for brushing the whole batch Dipping sauce: 120g Greek yoghurt 30g ketchup (approximately 2 tbsp) 1 tsp hot sauce 1 tsp garlic powder Black pepper Smoked paprika 1 tsp lemon juice Salt, to taste Method: 1. Peel the potatoes and boil in salted water for about 8 minutes, until partially cooked but still firm in the centre. 2. Drain thoroughly and leave to cool until comfortable to handle. Coarsely grate, then spread out for a few minutes to release any steam. Gently squeeze out any excess moisture. 3. Place the grated potatoes in a bowl with the cornflour, mozzarella, garlic powder, black pepper and salt. Gently mix until evenly combined. 4. Divide into 6 equal portions. Firmly press each into a flat oval or rectangle, approximately 2cm thick. Refrigerate for 20 minutes to help them hold their shape. 5. Preheat the air fryer to 200°C. Use the olive oil to brush both sides of the hash browns, reserving a little to grease the basket. 6. Arrange in a single layer with space between them. Cook in batches if necessary. 7. Air fry for approximately 8-10 minutes, carefully turning halfway through, until golden and crisp outside and tender in the centre. Start checking at 6 minutes; timing will depend on their thickness and your air fryer. 8. Mix all the dipping sauce ingredients together and serve alongside the hash browns. Nutrition per hash brown with dipping sauce: Calories: 301 Protein: 10g Carbs: 45g Fat: 9g Original creator: @iramsfoodstory #hashbrowns #recipe #cheesy
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