Just as months ago, I'm sick again. High fever and miserable. Idk why i bother playing osu when i'm this sick but i know posting in OT is the nice dose of masochism i need to get better.
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I'm sick again
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23
I am pleased to make presence in front of an allyRoseusJaeger wrote:
greetings comraderoshan117 wrote:
henlo frend
DeletedUser_6709840
i cant fucking play osu when i sneeze and i fuck up my combo
DeletedUser_6709840
get well soon
man a fever at 100C must be pretty difficult to deal with
boiling pointCaradine wrote:
exactEphemeral wrote:
man a fever at 100C must be pretty difficult to deal with
Meah wrote:
Caradine wrote:
Ephemeral wrote:
man a fever at 100C must be pretty difficult to deal with
exact
boiling point
heating curve
water turns into vapor
Caradine
MUSCLE BIRD SIGHTING
anyways that's true even with rage
anyways that's true even with rage
ur trying too hardCaradine wrote:
kai99 wrote:
water turns into vapor
i'm not trying too hard you're just making it too easy
Chicken soup
Ingredients:
4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Directions:
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Ingredients:
4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Directions:
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
Caradine
DeletedUser_6709840
This is actually the most helpful post so far. I have a runny nose today and some chicken soup sounds like. However, I'm allergic to peppercorns so I'll use a substitute for thoseAllmynamestaken wrote:
Chicken soup
Ingredients:
4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 teaspoon whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Directions:
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Tear the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.