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José Ignacio

@jose_sasso

2 years ago
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
Photo by José Ignacio on April 20, 2025.
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Posted On: April 21st 2025, 01:21 am
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santi_sasso 2 years ago

santi_sasso

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what a catch 🧜🏻‍♀️🧜🏻‍♀️
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Governments Are Saying Get Ready. Here's Why Britain says three days. Norway says a week. Germany says ten. Ireland and Poland posted booklets to every home, and the Pentagon wants its biggest bases able to run on their own for ninety days. We read every list so you don't have to: why governments say they're asking, the six pressures behind it, the list they all agree on, and the one item almost nobody thinks about. What would your home run out of first? Tell us in the comments. Sources: UK Government, Be Ready checklist (22 Oct 2026); Irish Times (28 Aug, 17 Sep 2026); DSB Norway (Feb 2026); BBK Germany emergency guide; Notes from Poland (12 Jan, 25 Sep 2026); Reuters, Al Jazeera, CBS News (12-13 Oct 2026); Defense News (26 Oct 2026); WMO (7 Oct 2026); Bloomberg (26 Oct 2026); FEMA (16 Sep 2026); and others listed on YouTube. Photos via Wikimedia Commons and UK Parliament. Map: Natural Earth. Written and fact-checked by the Worldwire desk from the sources above. #getready #emergencypreparedness #preparedness #worldnews #worldwire
Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
“فیلم سینمایی نشخوار فکری، استرس و اضطراب”
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