What I carry in my POCKETS as a GUY

Looking for a fresh and zesty dip to elevate your snack game? 🥑✨ Guacamole 🥑💚 Ingredients: - 2 ripe avocados - 1 small onion, finely chopped - 1 tomato, diced - 1 lime, juiced - 1-2 cloves garlic, minced - Salt and pepper to taste - Fresh cilantro, chopped (optional) Preparation Steps: 1. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. 2. Mash the avocados with a fork until creamy but still chunky. 3. Add the finely chopped onion, diced tomato, minced garlic, and lime juice. 4. Season with salt and pepper to taste, and mix well. 5. Stir in fresh cilantro if desired for an extra pop of flavor. 6. Serve immediately with tortilla chips or as a topping for your favorite dishes. Prep Time: 10 mins | Cooking Time: 0 mins | Total Time: 10 mins Calories: 150 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with tortilla chips, tacos, or as a topping for grilled chicken. #guacamole #snacktime #homemadedip

wait what are the humans doing?

Too little too late

We’ll never get rid of them, will we?

EPIC REUBEN DIP-STUFFED BISCUIT BOMBS 🧀🥩💣 Ingredients: 🥐 1 can refrigerated biscuit dough 🥩 1/2 cup chopped corned beef 🥬 1/3 cup sauerkraut, well-drained 🧀 1/2 cup shredded Swiss cheese 🥣 2 tbsp Russian or Thousand Island dressing 🥚 1 egg (for egg wash) 🌿 Optional: caraway seeds for topping Instructions: 1️⃣ Mix corned beef, sauerkraut, cheese & dressing. 2️⃣ Flatten biscuit rounds, add spoonful of filling in center. 3️⃣ Pinch dough closed to seal into a ball. 4️⃣ Place seam-side down, brush with egg wash, top with seeds. 5️⃣ Bake at 190 °C (375 °F) for 12–15 min until golden and puffed. 🔥 Prep: 10 min | Bake: 15 min | Total: 25 min | Makes: ~8 biscuit bombs

Murdered by survey?

This one is killing me

🦆 French Duck à l’Orange – Citrus-Glazed Duck A refined classic of French cuisine, Duck à l’Orange features crisp-skinned roasted duck with a sweet, tangy orange sauce — elegant yet deeply comforting. 🛒 Ingredients (Serves 2): * 2 duck breasts, skin-on * Salt and pepper * Zest and juice of 2 oranges * 2 tbsp sugar * 2 tbsp red wine vinegar * 100ml chicken stock * 1 tbsp butter 👨‍🍳 Instructions: 1. Score duck skin, season with salt and pepper. Sear skin-side down in a cold pan over medium heat until crisp (about 6–8 mins), then flip and cook another 3–4 mins. Rest. 2. In a saucepan, melt sugar until it begins to caramelize. Add vinegar and reduce slightly. 3. Add orange juice, zest, and stock. Simmer until thickened. 4. Whisk in butter for shine. Slice duck and drizzle with orange sauce. 💡 French Tip: For the best crisp skin, don’t rush the searing — let the fat render slowly.