dubs trips checkt
shim's pretty kek
Donald Trump gives a piano lesson to his musical apprentice, Ludwig van Beethoven - 1798, colorized.
@alx
Is anyone still listening to what Trudeau says? He quit because no one respects his incompetence.
https://x.com/alx/status/1885844531179844012
> Rebecca Lobach U.S. Air Force pilot. She became notable for being one of the few women to pilot a B-52 Stratofortress
riiight… kek
JIFD & VAT SHILLS in bread
WE HAVE IT ALL!
cry moar
Smoked Brisket and Poblano Pot Pie with Cheese Crisp Topping
Ingredients:
For the Brisket:
3-4 lb beef brisket
Your favorite brisket rub (or a mix of salt, pepper, garlic powder, onion powder, paprika)
For the Filling:
2 tbsp olive oil
1 large onion, chopped
2 poblano peppers, seeded and sliced
4 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup frozen peas and carrots (optional)
For the Cheese Crisp Topping:
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 tbsp all-purpose flour
Instructions:
-
Smoke the Brisket:
Season the brisket generously with your rub.
Smoke the brisket according to your smoker's instructions or until it reaches an internal temperature of 195-205°F and is probe tender (about 1-1.5 hours per pound).
Let the brisket rest for at least 1 hour before slicing or shredding.
-
Make the Filling:
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the onion and poblano peppers and cook until softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add the beef broth, heavy cream, thyme, and smoked paprika. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
Season with salt and pepper to taste.
Stir in the shredded or cubed smoked brisket and the frozen peas and carrots (if using).
-
Prepare the Cheese Crisp Topping:
Preheat oven to 375°F (190°C).
In a bowl, combine the shredded cheddar cheese, Monterey Jack cheese, and flour.
Mix well.
-
Assemble and Bake:
Divide the brisket and poblano mixture among individual oven-safe bowls or ramekins.
Top each bowl with the cheese mixture, spreading it evenly.
Bake for 15-20 minutes, or until the cheese is melted and bubbly and the filling is hot.
-
Serve:
Let cool slightly before serving.
Notes & Variations:
Spice it up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for extra heat.
Add more veggies: Feel free to add other vegetables to the filling, such as mushrooms, potatoes, or celery.
Use different cheese: Experiment with different cheeses for the topping, such as Gruyere or Parmesan.
Make it ahead: The filling can be made ahead of time and stored in the refrigerator for up to 3 days. Assemble and bake just before serving.
@iAnonPatriot
BREAKING 🅱️
Mexico’s President has issued retaliation tariffs on the US.
👀
8:25 PM · Feb 1, 2025
https://x.com/iAnonPatriot/status/1885862139669135537
@EricLDaugh
·
13m
Remember when this guy - the president of Colombia - for about half-a-second thought he'd be able to stand up to the United States and refuse to take them back?
find out express is on the the way…
https://x.com/EricLDaugh/status/1885863959929979136