Apologies if this has been posted already but omg

Poor Porsche can't find its glasses.

What’s This Movie Called?

Pickled Banana Peppers Tangy and Crisp Pickled Banana Peppers with Garlic and Herbs Ingredients: 10-12 fresh banana peppers, sliced into rings 2 cups white vinegar 2 cups water 3 tablespoons sugar 2 tablespoons kosher salt 4 cloves garlic, smashed 1 teaspoon black peppercorns 1 teaspoon mustard seeds 1 teaspoon dried oregano 1 teaspoon red pepper flakes (optional, for heat) Fresh dill sprigs (optional) Directions: In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat. Pack the sliced banana peppers, garlic cloves, peppercorns, mustard seeds, oregano, red pepper flakes, and dill (if using) into sterilized jars. Carefully pour the hot brine over the peppers, making sure they are fully submerged. Leave about ½ inch of headspace at the top. Seal jars with lids and let cool to room temperature. Refrigerate for at least 24 hours before using. For best flavor, let pickles develop for 3-5 days. Store refrigerated and consume within 2 months. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus pickling time) Kcal: 10 kcal per serving | Servings: about 6 servings #pickledpeppers #banana peppers #homemadepickles #fermentedfoods #picklingrecipe #preservedfood #spicyand tangy #homemadecondiments #easyrecipes #pickleyourown #vinegarpickles #spicycondiments #summerrecipes #healthycondiments #snackideas #picklingseason #fermentedveggies #tangypickles #preservingfood #quickpickles Add a tangy crunch to your meals with homemade pickled banana peppers! Perfect on sandwiches, salads, or straight from the jar!

If you're looking for a comforting bowl of goodness that's keto-friendly, this Keto Chicken Bacon Ranch Soup is a delicious answer! It's creamy, packed with flavor, and loaded with everything you love. Let’s dive into making this hearty dish! Ingredients: - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 pound cooked chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 cup cooked bacon, crumbled - 1 packet ranch seasoning - Salt and pepper to taste - Fresh parsley for garnish Directions: 1. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and minced garlic, sautéing them until they are fragrant and translucent. 2. Add the shredded chicken and crumbled bacon to the pot, stirring until everything is heated through. 3. Pour in the chicken broth and bring the mixture to a boil. 4. Once boiling, reduce the heat and let it simmer. Stir in the heavy cream and ranch seasoning, mixing well until combined. 5. Season with salt and pepper to taste. 6. Allow the soup to simmer for about 10-15 minutes, giving the flavors a chance to meld beautifully. 7. Serve hot, garnished with fresh parsley for that perfect finishing touch! Nutrition Facts (per serving): - Serving Size: 1 cup - Calories: 400 - Protein: 25g - Fat: 30g - Carbohydrates: 5g - Fiber: 1g This creamy keto chicken bacon ranch soup is perfect for chilly nights or a quick, satisfying lunch! #KetoRecipes #LowCarb #DeliciousSoup #ComfortFood #CookingAtHome

Portuguese Arroz de Marisco – Seafood Rice A rich, creamy seafood rice from coastal Portugal, similar to a soupy paella, filled with shrimp, clams, mussels, and sometimes crab, infused with tomato and garlic. Ingredients (Serves 4): * 300g medium-grain rice * 300g shrimp * 200g clams * 200g mussels * 1 onion, chopped * 2 garlic cloves, minced * 2 tomatoes, grated * 100ml white wine * Olive oil, parsley, bay leaf, salt, pepper Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and cook until thickened. 2. Add rice, wine, and 600ml hot water or seafood stock. Add bay leaf. 3. Cook for 10 minutes, then add shellfish. Simmer until rice is al dente and seafood cooked. 4. Garnish with parsley and serve hot and slightly soupy. Portuguese Tip: Drizzle with a few drops of piri-piri oil or lemon for brightness.

COLOSSAL REUBEN DEEP DISH MAYHEM Ingredients: 1 lb corned beef, sliced 1 cup sauerkraut, drained 1½ cups shredded Swiss cheese ½ cup Russian or Thousand Island dressing Deep-dish pizza crust or thick dough Instructions: 1⃣ Press dough into deep-dish pan, spread dressing over crust. 2⃣ Layer Swiss cheese, corned beef, sauerkraut, then more cheese. 3⃣ Bake at 375°F for 30-35 min until golden and bubbly. 4⃣ Slice into this tangy, savory Reuben chaos! Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4-6

apparently comic sans is just an autism thing?? [sorry if this doesnt go here, i thought this was funny but i dont know where to put this]

It's not just baby deer