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Ohio Assoc. of Student Leaders

@the_oasl

25 days ago
Join OASL for Fall Retreat Nov 7-8 at Camp Wilson! Don’t forget to register by Oct 23 (link in bio 🍂)
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Posted On: October 11th 2026, 10:07 pm
Join OASL for Fall Retreat Nov 7-8 at Camp Wilson! Don’t forget to register by Oct 23 (link in bio 🍂)

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نحبكم حبايبنا🤍
Girl date idea 💅🏼💅🏼
Inside Microsoft’s quietest room, you can hear your own heartbeat, and it gets loud fast 🤫🔇 Tucked inside the company’s Redmond, Washington, headquarters is an anechoic chamber built for testing products like keyboards, speakers and other gear. It’s so well insulated that background noise drops to around -20 decibels, below the threshold of human hearing. In 2015, Guinness World Records named it the quietest place on Earth. Visitors say the silence becomes unsettling quickly, since every breath, blink and pulse suddenly feels amplified. Microsoft has since lost the crown. In 2021, Orfield Laboratories in Minneapolis reclaimed the record with an even lower reading of -24.9 decibels. Could you handle sitting in total silence? 👀
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.
The attitude is free. The entertainment is priceless. 💋 If you want the links to any of our outfits just comment EVENT and they’ll be sent to you. #Friends #justforfun
OKAYYYY LADIESSSS 💅 @chelseaagreen & @tiffanywwe arrived for tonight’s #WWERaw in Brooklyn!! Can’t wait to come back to NYC June 24-27 for @fanaticsfest 2027!
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