Looking for a unique seafood dish to impress your guests? Pulpo a la Gallega Ingredients: - 2 pounds octopus, cleaned - 4 medium potatoes, peeled and cut into chunks - 1/4 cup extra virgin olive oil - 1 tablespoon smoked paprika - 1 teaspoon sea salt - Fresh parsley, chopped for garnish - Lemon wedges for serving Preparation Steps: 1. Bring a large pot of salted water to a boil. 2. Add the octopus and cook for about 30-40 minutes until tender. 3. Remove the octopus from the pot and let it cool. 4. In the same water, add the potato chunks and cook until fork-tender, about 15-20 minutes. 5. Drain the potatoes and slice the octopus into bite-sized pieces. 6. On a serving platter, arrange the potatoes and octopus. 7. Drizzle with olive oil and sprinkle with smoked paprika and sea salt. 8. Garnish with chopped parsley and serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 1 hour | Total Time: 1 hour 15 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad or crusty bread for a complete meal. #seafood #octopus #spanishcuisine

Eye contact

Wife got a condolence letter in the mail for the death of her mother. Even her mother was surprised by the news.

I just want a sip

…this is my last resort”

We have less time for our friends than our parents did when they were young

Angel's Old Fashioned Beef Stew Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs Ingredients: 2 lbs beef chuck, cut into 1 ½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 3 tablespoons olive oil or vegetable oil 1 large yellow onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup dry red wine (or additional beef broth) 4 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 4 large carrots, peeled and cut into 1-inch pieces 3 large potatoes, peeled and cut into chunks 2 celery stalks, chopped Fresh parsley, chopped (for garnish) Directions: Season beef with salt and pepper, then toss with flour to lightly coat. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate. In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes. Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours. Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes Kcal: Approximately 465 kcal per serving | Servings: 6 servings #beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!

Eeeewww beetles, mmmmmm shrimps

Guess it's good we never got caught in the crossfire of a space battle.