Damn weirdos

Blind guy is a hero, end of story

Let's go meet them!

Guys, I think I just found the wrong Nemo and he's up-f**king-close.

Polish Bigos – Hunter’s Stew with Sauerkraut and Meats Known as Hunter’s Stew, Bigos is a slow-simmered Polish dish made with sauerkraut, cabbage, pork, sausage, and sometimes wild game — hearty and deeply flavorful. Ingredients (Serves 6): * 500g pork shoulder, cubed * 300g kielbasa sausage, sliced * 300g sauerkraut, rinsed * 200g fresh cabbage, shredded * 1 onion, chopped * 2 tbsp tomato paste * 2 bay leaves * 1 tsp caraway seeds * 100ml dry red wine * Oil, salt, pepper Instructions: 1. Brown pork and sausage in oil. Add onion and sauté until soft. 2. Add cabbage, sauerkraut, tomato paste, wine, bay leaves, and spices. 3. Simmer covered on low for 2–3 hours, stirring occasionally. 4. Serve with rye bread or boiled potatoes. Polish Tip: Bigos tastes better the next day — reheat slowly to deepen the flavor.

Ocean Atlas is the largest single figurative sculpture ever to be deployed underwater. It reaches five metres up from the sea floor to the surface and weighs over sixty tonnes

A rare double murder

A combined effort

Chinese Chicken Tacos with Pickled Vegetables Crispy Chinese-Style Chicken Tacos with Tangy Pickled Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon sesame oil 1 teaspoon grated ginger 2 cloves garlic, minced 1/4 teaspoon white pepper 8 small flour or corn tortillas 1 cup shredded napa cabbage For Pickled Vegetables: 1 cup shredded carrots 1 cup thinly sliced cucumber 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Garnishes: Fresh cilantro leaves Sliced green onions Sesame seeds Sriracha or chili sauce (optional) Directions: In a bowl, mix soy sauce, hoisin sauce, sesame oil, ginger, garlic, and white pepper. Add the chicken slices and marinate for at least 30 minutes. Prepare the pickled vegetables by combining rice vinegar, sugar, and salt in a jar. Stir until dissolved. Add shredded carrots and cucumber. Refrigerate for at least 1 hour. Heat a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until fully cooked and slightly caramelized. Warm the tortillas in a dry skillet or microwave. Assemble the tacos by layering shredded napa cabbage, cooked chicken, and pickled vegetables on each tortilla. Garnish with fresh cilantro, green onions, sesame seeds, and a drizzle of sriracha if desired. Serve immediately. Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour (including pickling) Kcal: 280 kcal | Servings: 4 servings #chickentacos #asiantacos #pickledvegetables #fusionfood #easyrecipes #quickdinner #flavorfulmeals #homemadecooking #tacotuesday #healthylunch #chinesefood #nutfree #dinnerideas #freshflavors #cilantro #sesameoil #hoisinsauce #weeknightdinner #foodie #comfortfood Craving a twist on taco night? These Chinese Chicken Tacos with Pickled Veggies bring bold flavors and fresh crunch to your plate!