relationships men facts women facts love advice tips dating

relationships men facts women facts love advice tips dating

3 cute Minions standing together in a happy mood funny meme gif

When it's been 3 seconds since your last text and they still haven't replied Love me back bitch love and relationship funny dating

Parenthood is hearing a noise at 3 AM and hoping it's an intruder and not your kid getting up again. funny Parenthood meme after marriage effects

The Trans-Siberian Railway is not only the longest railroad in Russia, but also the longest in the world 🌍! The journey lasts seven days 🕒, and during this time, passengers travel across eight different time zones ⏳ and cross a stunning 3,901 bridges 🌉! 🚂 fact facts fun fact geography

food recipe DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

food recipe RED VELVET BATTER 150 g unsalted butter 200 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 2 eggs (medium) 4 g red gel food coloring 180 g flour (all-purpose) 8 g cocoa powder 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 600 g cream cheese 250 g mascarpone 135 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) chocolate cookies TOPPING 100 g white chocolate 45 ml heavy cream GARNISH whipped cream red velvet crumbs chocolate cookies RED VELVET BATTER Melt the butter (150 g) over low heat in a saucepan, then let it cool. Chop the white chocolate (100 g) into small pieces. Combine the flour, cocoa powder, and baking powder in a bowl. Mix well. In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate. Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes. CHEESECAKE BATTER In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time. ASSEMBLY Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out. BAKING Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking. TOPPING Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache. Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight. GARNISH Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies.

food recipe DOUGH 200 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 400 g flour (all-purpose) 1 egg (medium) 40 g butter (unsalted) 8 g salt (1⅓ teaspoon) 50 g fine semolina Meat 25 g butter (unsalted) 20 ml olive oil 450 g steak 5 g salt (⅚ teaspoon) 3 g cayenne pepper (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 1 g dried parsley 80 g red onion (1 red onion) 75 g red bell pepper (half a red bell pepper) grated cheese cheddar cheese Place the lukewarm milk, yeast, and honey in a bowl and mix well. Add the flour, beaten egg, butter, and salt. Mix and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Deflate the dough and divide it into 16 equal pieces, each weighing 40 grams. Form into a ball. Flatten each. Stack two pieces of dough on top of each other and press firmly with a rolling pin. Coat the dough in the fine semolina. Place the pieces of dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Cook the bread until golden brown. Heat the butter with olive oil in a skillet over medium heat. Add the steak pieces, salt, cayenne powder, red bell pepper powder, onion powder, garlic powder, and dried parsley, and cook for 2-3 minutes. Add the red onion and red bell pepper and cook for another 2-3 minutes. Sprinkle with grated cheese and let it melt. Optional: Add a slice of cheddar cheese for extra flavor and allow it to melt.

food recipe 🍞 DOUGH 150 ml milk (lukewarm) 🥛 125 ml water (lukewarm) 💧 12 g granulated sugar 🟡 7 g instant yeast (1 tablespoon or 1 packet) 🍞 25 g margarine 🧈 400 g flour (all-purpose flour) 🌾 8 g salt (1⅓ teaspoon) 🧂 🍗 CHICKEN MIXTURE 30 ml olive oil 🫒 700 g chicken thighs 🍗 3 g garlic powder (1 teaspoon) 🧄 4 g onion powder (1⅓ teaspoon) 🧅 3 g cayenne pepper (1 teaspoon) 🌶️ 3 g turmeric (1 teaspoon) ✨ 5 g salt (⅚ teaspoon) 🧂 🍶 SAUCE 100 g onion sauce 🧅 10 g sweet soy sauce (ketjap manis) 🍯 50 g chili sauce 🌶️ 50 g Algerienne sauce 🍅 80 g red onion (1 red onion) 🧅 Mix the lukewarm milk 🥛, lukewarm water 💧, sugar 🟡, and yeast 🍞 in a large bowl. Stir well. Add the margarine 🧈, flour 🌾, and salt 🧂. Knead the dough for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until it doubles in size. Deflate the risen dough and divide it into 10 equal pieces (about 71 grams per piece). Shape each piece into a ball. Roll each dough ball into a round sheet. Fold in half. Place the folded sheets on a baking tray lined with parchment paper 📃. Let them rise for 30 minutes or until they double in size. Heat a layer of sunflower oil 🌻 (about 2 cm/1 inch) in a frying pan over medium heat 🔥 (175°C / 347°F). Fry the buns on both sides until golden brown. Heat the olive oil 🫒 in a frying pan over medium heat 🔥. Add the chicken thighs 🍗, garlic powder 🧄, onion powder 🧅, cayenne pepper 🌶️, turmeric ✨, and salt 🧂. Cook for 5-6 minutes until the chicken is fully cooked. Mix the onion sauce 🧅, sweet soy sauce 🍯, chili sauce 🌶️, Algerienne sauce 🍅, and chopped red onion 🧅 in a bowl. Add the cooked chicken 🍗 and stir until combined.

food recipe 🥔 POTATO-CHEESE MIXTURE 650 g potatoes 🥔 50 g carrot 🥕 50 g peas 🌱 1 chicken stock cube 🧂 900 ml water 💧 100 g grated cheese 🧀 100 g cheddar cheese 🧀 30 g corn 🌽 25 g unsalted butter 🧈 3 g onion powder (1 tsp) 🧅 2 g garlic powder (⅔ tsp) 🧄 3 g cayenne pepper (1 tsp) 🌶️ 1 g black pepper (⅓ tsp) ⚫ 🌾 FLOUR MIXTURE 50 g flour 🌾 25 g cornstarch 🌽 2 g onion powder (⅔ tsp) 🧅 2 g cayenne pepper (⅔ tsp) 🌶️ 1 g black pepper (⅓ tsp) ⚫ 🍳 COATING 2 medium eggs 🥚 Nachos (crushed) 🌮 Prepare the vegetables: Peel the potatoes 🥔 and carrots 🥕, and cut them into cubes. Put them in a pan with 900 ml water 💧, and crumble the chicken stock cube 🧂 over it. Bring to a boil 🔥 and cook for 10 minutes. Then, add the peas 🌱 and cook for another 5 minutes. Mash the potatoes: Drain the water and separate the carrots 🥕 and peas 🌱 from the potatoes 🥔. Add the butter 🧈 to the potatoes and mash. Mix in the onion powder 🧅, garlic powder 🧄, cayenne pepper 🌶️, and black pepper ⚫. Combine the ingredients: Add the grated cheese 🧀, cheddar 🧀, peas 🌱, carrots 🥕, and corn 🌽 to the mashed potatoes 🥔. Mix well. Shape the mixture: Spread the mixture evenly on a tray lined with baking paper 📃, pressing it down firmly. Cut the mixture into triangle shapes (or any shape you prefer) 🔺. Place the tray in the freezer ❄️ for 1 hour to firm up. Cut the shapes: Remove the tray from the freezer ❄️ and use a sharp knife 🔪 to fully cut out the triangles. Place on a sheet of baking paper 📃. Prepare the coating: In a bowl 🥣, mix the flour 🌾, cornstarch 🌽, onion powder 🧅, cayenne pepper 🌶️, and black pepper ⚫. Coat the bites: Dip the frozen triangles 🔺 first in the flour mixture, then in the beaten eggs 🥚, and finally in the crushed nachos 🌮. Freeze again: Cover the nacho bites and place them back in the freezer ❄️. Fry the snacks: Heat a layer of sunflower oil 🌻 in a frying pan over medium heat 🔥, or use a deep fryer (175°C / 350°F). Fry the nacho snacks until golden brown and crispy ✨. Drain on paper towels 🧻.

The longest English word, known as titin, is a mind-blowing 189,819 letters long! 🤯 It would take about 3.5 hours to pronounce it fully. While this is the longest, the longest word in the Oxford English Dictionary has only 45 letters, and the longest invented word has just 28. 🧠 fact facts fun fact

On April 1, 1976, tech legends Steve Jobs, Steve Wozniak, and Ron Wayne signed the papers to create Apple Computer Company 🖥️✍️. But it wasn’t until January 3, 1977 that the company was officially incorporated ✅. Thirty years later, it became Apple Inc. and this success story is no joke! 🤣 By 2018, Apple made history as the first trillion-dollar company in the U.S. 💰🍏 Computers have definitely come a long way since then! facts fun fact technology

Here's a mind-blowing fact! 🌍✨ While there might be 100 to 400 billion stars in the Milky Way galaxy 🌠, there are actually 3.04 trillion trees 🌳 on Earth, according to a 2015 study in Nature 🌿. That's a whole lot more greenery than you might think! 🌱💚 facts fun fact

No need to stress, humans have a massive amount of DNA! 🧠💫 Scientists estimate we have over 3 billion base pairs of DNA and more than 25,000 genes in our genome 🧬. Plus, every one of our 30-40 trillion cells has a full copy of it! 🔬💪 facts fun fact science

Surprise! Around 50% of your body is actually made up of bacteria 🧬🦠! Experts estimate that there are about 39 trillion bacteria and 30 trillion human cells in your body, which gives a ratio of 1:1.3 📊. For years, scientists thought we were more bacteria than human, with a 10:1 ratio, but new research shows it’s actually closer to equal 🧑‍🔬. facts fun fact science

food DOUGH 80 g chips of your choice 450 g flour (pastry flour) 25 g chips 40 ml sunflower oil 7 g instant yeast (1 sachet - 1 tablespoon) 7 g salt (1⅙ teaspoon) 10 g honey 225 ml water (lukewarm) TOPPING 45 g crushed chips 15 g Parmesan cheese 20 g young Gouda cheese EXTRA Milk MEAT MIXTURE 35 ml olive oil 600 g ground meat 4.5 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 1 g black pepper powder (⅓ teaspoon) 0.5 g dried parsley 25 g tomato paste 65 ml water 20 g sweet soy sauce 15 g sambal Cheddar cheese (4 slices) Additional crushed chips Finely grind the chips (of your choice) using a food processor. In a bowl, combine the flour, 25 grams of the finely ground chips, sunflower oil, yeast, salt, honey, and lukewarm water. Mix and knead the dough for 10-12 minutes. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces, each weighing about 85 grams. Roll each ball of dough into a flat circle about 9 cm in diameter. In a bowl, mix the finely ground chips (45 grams), Parmesan cheese, and young Gouda cheese. Dip each piece of dough first into the milk and then into the cheese-and-chips mixture. Place the pieces of dough on a baking sheet lined with parchment paper and carefully make a few slits on the tops. Allow the rolls to rise for 30 minutes, or until they double in size. Preheat the oven to 200°C. Bake the rolls for 12-18 minutes, or until golden brown. Cover the bread with a clean tea towel immediately after baking. Heat the olive oil in a skillet over medium heat. Add the ground meat, salt, garlic powder, onion powder, cayenne powder, black pepper powder, and dried parsley. Cook for 6 minutes. Add the tomato paste, water, sweet soy sauce, and sambal. Mix well and cook for another 4-5 minutes. Layer the cheddar cheese slices and the remaining crushed chips over the meat mixture. Let it cook until the cheese is fully melted.

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.

food PISTACHIO PASTE 100 g pistachios (unsalted) 65 g white caster sugar 1 egg white (medium) 20 ml water BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 160 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 1 egg yolk (medium) 90 g all-purpose flour 10 g cocoa powder COOKIE DOUGH 85 g unsalted butter 50 g brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 150 g all-purpose flour 3 g baking powder 100 g chocolate (milk or dark chocolate, chopped) INSTRUCTIONS PISTACHIO PASTE Place the pistachios, white caster sugar, egg white, and water in a food processor. Blend until smooth. Set aside. BROWNIE BATTER Melt the butter (125 g) and dark chocolate together in a bain-marie. Let the mixture cool. Add the white caster sugar, vanilla sugar, and salt to the melted chocolate mixture and stir well. Mix in the egg and egg yolk until smooth. Sift the flour and cocoa powder over the mixture and fold until just combined to avoid overmixing. Place the pistachio paste and brownie batter in piping bags. Alternatively, use sandwich bags and snip off a small corner. COOKIE DOUGH Melt the butter (85 g) and let it cool. Combine the softened butter with the brown sugar, granulated sugar, vanilla sugar, salt, and egg in a large bowl. Mix until smooth. Sift the flour and baking powder over the mixture and combine to form a dough. Add the chopped chocolate and knead briefly until evenly distributed. ASSEMBLY Line a baking pan with parchment paper. Spread half of the brownie batter over the bottom of the pan. Drop chunks of half the cookie dough over the brownie layer. Pipe pistachio paste into the gaps between the cookie dough pieces. Spread the remaining brownie batter evenly over the top. Add the rest of the cookie dough in chunks on top. BAKING Preheat the oven to 175°C (350°F). Bake the brookies with pistachio paste for 30-38 minutes. Check with a skewer—if it comes out with a few moist crumbs, they’re done. Allow the brookies to cool completely before slicing.

The Amazon River, despite being one of the longest and widest rivers in the world, has no bridges spanning its main stretch. This unique fact is due to several reasons: 1. Low Population Density Along the River The Amazon River flows through vast stretches of rainforest with relatively sparse human populations. 🏞️ Most of the communities along the river rely on boats for transportation rather than roads or bridges, making bridges less essential in these areas. 2. Challenging Geography The Amazon River is enormous, with a width that can exceed several kilometers in places, especially during the rainy season when it floods. 🌊 Building a bridge over such a wide and dynamic river would be an engineering challenge, requiring substantial investment and advanced construction techniques. 3. Economic Considerations The cost of constructing bridges over the Amazon would be astronomical. Since the region has a low demand for road infrastructure due to the reliance on waterways for transport, such projects are not seen as cost-effective. 💰 4. Environmental Concerns The Amazon rainforest is one of the most biodiverse areas in the world. 🌳 Building bridges could disrupt local ecosystems, affecting both terrestrial and aquatic life. There are strict environmental regulations aimed at preserving this critical habitat. 5. Existing Transportation Modes Rivers in the Amazon basin are already heavily utilized for transportation. 🚤 Boats and ferries are the primary means of travel and trade, reducing the necessity of bridges. 6. Cultural and Traditional Practices Indigenous and local communities have adapted to using boats and other river-based transportation for centuries. 🛶 Building bridges might not align with their traditional way of life. In summary, the combination of geographical challenges, low population density, cost, environmental concerns, and reliance on river transportation explains why no bridges span the Amazon River. facts fun facts geography