Morning power Feeling bold and edgy in this crocodile print leather corset. What's your favorite statement piece? Let me know below! #crocodileprint #leathercorset #bdsm #lingerie #model #supermodel #ukraine #annareznik #beautiful #powerful #confident #morning #

Shrimp Satay Grilled Shrimp Satay with Spicy Peanut Sauce Ingredients: For the Shrimp Marinade: 1 pound (450g) large shrimp, peeled and deveined 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon ground coriander 1 teaspoon turmeric 2 cloves garlic, minced 1 tablespoon vegetable oil For the Peanut Sauce: 1/2 cup creamy peanut butter 1 tablespoon soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar 1 teaspoon grated ginger 1 garlic clove, minced 1/2 teaspoon chili flakes (optional) 1/3 cup warm water (adjust for consistency) Other: Skewers (soaked in water if wooden) Fresh cilantro and chopped peanuts, for garnish Lime wedges, for serving Directions: In a bowl, combine all marinade ingredients. Add shrimp, toss to coat, and marinate in the fridge for at least 30 minutes. Meanwhile, prepare the peanut sauce: whisk all sauce ingredients together until smooth. Add more warm water to thin, if needed. Thread marinated shrimp onto skewers. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the shrimp for 2–3 minutes per side, or until pink and slightly charred. Serve hot with peanut sauce on the side or drizzled over, garnished with chopped peanuts, cilantro, and lime wedges. Prep Time: 15 minutes (+30 min marinade) | Cooking Time: 10 minutes | Total Time: 55 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpsatay #grilledshrimp #peanutsauce #satayrecipe #asiangrilling #seafoodskewers #indonesianflavors #shrimpappetizer #bbqrecipes #streetfoodstyle #quickdinner #proteinpacked #summergrilling #fusionflavors #peanutshrimp #lightdinners #shrimplovers #spicyshrimp #partyfoodideas #easyentertaining Skewered, grilled, and dripping in peanut sauce This Shrimp Satay is the street food favorite you can make at home in under an hour!

South Korean scientists have unveiled a solar-powered floating panel that simultaneously breaks down plastic waste in water and generates clean hydrogen gas—a dual innovation for fighting pollution and creating green energy. This device uses a hydrogel-embedded photocatalyst that not only floats efficiently on water surfaces but also absorbs sunlight with high efficiency. When exposed to sunlight, it breaks down common plastics like PET (polyethylene terephthalate) and releases hydrogen gas, a clean and renewable fuel. In field trials, a 1 m² prototype ran continuously for over 40 days in both freshwater and seawater, maintaining long-term stability. The research team envisions scaling the system up to 10–100 m² panels for cost-effective deployment—cleaning up plastic waste while producing sustainable hydrogen energy. This breakthrough marks a significant step toward dual-action environmental tech, targeting both plastic pollution and clean energy production in one floating solution.

Indulge in these delightful Keto Churro Balls! Crisp on the outside and soft on the inside, they’re the perfect low-carb treat. #KetoDessert #ChurroBalls #LowCarbYum #HealthySnacking #SugarFree Ingredients: - 1 cup almond flour - 1/4 cup erythritol (or your favorite keto sweetener) - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 1 large egg - 1/2 teaspoon vanilla extract - Coconut oil (for frying) Directions: 1. In a bowl, whisk together the almond flour, erythritol, baking powder, and ground cinnamon. This will be your dry mix. 2. In another bowl, mix the melted butter, egg, and vanilla extract until well combined. This is your wet mix. 3. Gradually combine the dry ingredients with the wet mixture, stirring until a dough forms. 4. Roll the dough into small balls, about the size of a tablespoon. 5. Heat coconut oil in a pan over medium heat. Carefully place the balls in the hot oil and fry them until they're golden brown and delicious, about 3-4 minutes. 6. Once fried, drain the churro balls on paper towels to remove excess oil and serve them warm. Nutrition Facts (per serving, makes about 10 balls): - Serving Size: 2 balls - Calories: 180 - Fat: 16g - Protein: 4g - Carbohydrates: 6g - Fiber: 3g - Sugar: 1g Enjoy these scrumptious bites that fit perfectly into your keto lifestyle!

BANG BANG SALMON BITES Ingredients: For the Salmon Bites: 1½ pounds salmon fillets (skin removed, cut into bite-sized pieces) 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon cayenne pepper (optional, for extra heat) For the Bang Bang Sauce: ½ cup mayonnaise ¼ cup Thai sweet chili sauce 1 tablespoon sriracha sauce (adjust to taste) 1 tablespoon honey 1 tablespoon lime juice Fresh parsley, chopped (for garnish) Directions: 1⃣ Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2⃣ In a large bowl, combine salmon pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Toss to coat evenly. 3⃣ Arrange seasoned salmon bites in a single layer on the prepared baking sheet. Bake for 12-15 minutes or until salmon is cooked through and flakes easily. 4⃣ While salmon bakes, prepare the Bang Bang sauce. In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. 5⃣ Once salmon is done, remove from oven and drizzle Bang Bang sauce generously over the salmon bites. 6⃣ Garnish with fresh chopped parsley and serve immediately. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Calories: ~385 kcal per serving Servings: 4