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Flat and shimmering with changing peacock flare, the Peacock Flounder is a great camouflaged friend to add to your dive treasure hunt. Want to see a Peacock Flounder? Join us for a dive 👉🏽 https://cruisenautic.com/
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"Rabo de Toro" Oxtail stew. family recipe from my AndalucĂan friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sautĂ© it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautĂ©ing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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not a ditch witch but something like that from lew rents.... chris complains that the youtube videos that are short are not worth watching, so that's why i ask him "are you happy now?!?" this one is for sagey and caston
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FrontCoreBridgeWithHipRotation
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Free water from mother nature!
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