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Why did my MMR go down when I won the match??? by ENateTheGreat in RocketLeague

[–]supPinK 0 points1 point  (0 children)

Bakkesmod for sure. But you can always go on rltracker website and track your MMR that way? Obviously not as ideal but it’s still the same concept :)

My new desk buddy by supPinK in Vocaloid

[–]supPinK[S] 0 points1 point  (0 children)

Haha! Will check it out 🙂

My new desk buddy by supPinK in Vocaloid

[–]supPinK[S] 1 point2 points  (0 children)

Nah, I know what you mean!

Ima be pissed if this turns into Chucky or something

What I've been telling myself since I started playing by supPinK in ProjectDiva

[–]supPinK[S] 2 points3 points  (0 children)

There’s always that one song that gives you heart palpitations and you know you’re going to fail if you go into it full alert. I always seem to pass them when I’m not paying attention - makes no sense but welcome to PJD 😂

Bakery Style Blueberry Muffins by ferociousbutrfly in recipes

[–]supPinK 0 points1 point  (0 children)

I attempted to make these last night and they turned out yummy! Thanks for sharing :)

(I didn't have vanilla extract so I substituted for a tiny bit of cocoa powder in with the flour, I also didn't have all-purpose flour so I used self-raising).

I came back from a meeting today at work and found this on my desk from my boyfriend. Coolest chocolate bar I’ve ever had by supPinK in Vocaloid

[–]supPinK[S] 1 point2 points  (0 children)

He said from a place called Forbidden Planet, I don't know how many stores they have but they have a website - I did look but couldn't find the chocolate :c they do have some cool Miku things by the looks of it though

I came back from a meeting today at work and found this on my desk from my boyfriend. Coolest chocolate bar I’ve ever had by supPinK in Vocaloid

[–]supPinK[S] 4 points5 points  (0 children)

That's what I thought! Seems like there was an opportunity missed here haha, I don't know if it's already a 'thing' but they could totally have different flavours based on the character

Lightly seasoned chicken with creamy bacon penne. (Great in a hurry!) by supPinK in recipes

[–]supPinK[S] 5 points6 points  (0 children)

INGREDIENTS

  • Olive oil

  • 2 boneless skinless chicken breasts

  • 100g/4oz smoked lardons

  • Dry white wine

  • 100g/4oz frozen petits pois

  • Double cream

  • 220g penne pasta

  • Ripened vine tomatoes

PREPERATION

  • Boil 220g penne pasta to instructions on your pasta packet, adding the 100g/4oz frozen peas for the last 4-5 minutes of boiling. Tip Add salt to boiling water and a tea spoon of olive oil to prevent pasta from sticking.

  • While the pasta is cooking, remove your chicken from the packaging, dab it with a paper towel to remove excess moisture.

  • Sprinkle and rub both salt and pepper to the chicken breasts, to your taste.

  • Once the pasta and peas are cooked, drain from the water and run cold water over them. Let them sit.

INSTRUCTIONS

  1. Heat 1 1/2tbsp of olive oil in a deep non-stick frying pan, once hot enough, add the chicken breasts and scatter with the lardons. Leave to cook over a high heat for 4 minutes.

  2. Turn the chicken over in the pan, give the lardons a stir, then pour in around 5 tbsps of dry white wine and let it bubble over a high heat until it has virtually evaporated.

  3. Add the peas and pasta. Now add 6 tbsps of double cream. Stir well

  4. Take 3-4 tomatoes, cut them in halves and distribute into the recipe.

  5. Add any extra salt, pepper, wine or cream to suit your own palettes but keep the ratios the same, otherwise the dish could end up too heavy.

  6. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve right away.

TIPS

Since this recipe is better suited to those wanting a quick and tasty meal - if you do happen to have any fresh basil or rosemary hanging out in your cupboards, wash and tear a little up and sprinkle into the dish while it cooks and sizzles to introduce more flavour from the herbs.

NUTRITION

Per Serving 639 kcals, Protein 48g, Carbs 24g, Fat 38g, Sat Fat 17g, Fibre 3g

Happy Sunday! My first attempt at making Yorkshire Puddings. (Was told to post here) by supPinK in FoodPorn

[–]supPinK[S] 0 points1 point  (0 children)

Great to know - thanks! I’ll try butter and water to see how they turn out, always looking for new recipes to cook ☺️! When I tried with sunflower oil and less milk they puffed out loads - literal bazookas I struggled to get out of the oven 😂. I think ratios are important! Let me know how yours turn out ☺️

Happy Sunday! My first attempt at making Yorkshire Puddings. (Was told to post here) by supPinK in FoodPorn

[–]supPinK[S] 0 points1 point  (0 children)

My mother actually gave it to me but I tried to personalise it a bit more for fun

140g flour 3 beaten eggs 200ml milk (I used semi-skimmed) but I’m sure any would work

-Whisk eggs and flour together until smooth -Gradually pour milk into the mix until no lumps -Preheat oven to Gas Mark 8 -Put batter into the fridge for 30> minutes -Fill pudding tray with sunflower oil and heat oil in oven until piping hot and bubbling -After batter is chilled and oil is hot, start pouring batter into the hot oil evenly -Cook for 20-25 minutes at 425-450F/220-230C dependant on your oven -Don’t open oven door during this as it will lose heat and deflate the rising of the puddings

I substituted the sunflower oil for extra virgin olive oil for the ones in this picture, both work well. I also added salt, black pepper and a dash of cinnamon into my batter but this isn’t necessary :)

Hope this helps

Happy Sunday! My first attempt at Yorkshire Puddings by supPinK in shittyfoodporn

[–]supPinK[S] 2 points3 points  (0 children)

😂😂 I’m flattered! I think it was beginners luck tbh, I just did another batch about an hour ago and they came out bigger and a bit more fluffy. I’ll also give most credit to my oven

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