Hi... What's the best way to get rid of belly fat and get my abs coming through ? I do sit ups at the gym and also planks at home I use a pull up bar. Thanks..
Applying alcohol/aftershave to your hair and scalp (hambo)
Went to the barbers the other day for my regular cut which normally includes a clipper number 1 or 2 shave to back and sides. Each time after his sprays on some alcohol aftershave type thing. Stings a bit but lovely smell. Also in the mornings after a sho..
Wanted secondhand gym equipment (HGH)
Im after secondhand gym equipment for a new hardcore gym opening, has anyone any leads....cheers..
Country Fried Floured Bacon
1 pound thick sliced bacon
2 cups half-and-half cream
2 cups flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 pinch white sugar
2 cups vegetable oil for frying
Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. However, the flour does a good job of keeping the bacon from sticking to each other.
Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.
Sky TV (robert123)
My 12 month deal is up and just had a shocking 1 month in advance full price come out of my account. Just tried to negotiate with the online help but literally had no success, I wouldnt consider myself bad at negotiation and went through all the tricks of..
Moroccan Vegetable Stew
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.
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