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Experience the suspense! Our couple in this video decides to escape the creepy forest for the safety of the beautiful beach. Watch them make a bold decision amidst unsettling sounds and classic horror movie tropes. What dangers await them? Find out as they head back to their boat! #CreepyForest #BeachEscape #CreepyForest #BeachEscape #HorrorTropes #CoupleAdventures #Suspenseful #NaturalArea #BoatLife #Thriller #Adventure #MovieScene

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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Det är grått ute idag. Och ärligt talat känns det likadant inuti. Jag är ute mycket med mina barn. Vi går till lekparker, springer av oss och då passerar vi skolor. Det jag har sett på skolgårdar den senaste tiden… jag vet knappt hur jag ska sätta ord på det. Ibland utan vuxna i närheten. Ibland med vuxna, men ändå händer saker som inte borde få hända. Och det är barn i låg- och mellanstadiet. Och det är inte vackert. Det har fått mig att stanna upp. Fundera på om jag vill skicka tillbaka mina barn till det här. Hur ska vi göra i framtiden? Jag säger inte att det ser likadant ut överallt. Men jag tror att fler behöver våga se vad som faktiskt sker. Gör ett besök på ditt barns skola. Stanna kvar en stund. Titta och känn in. Och berätta gärna, hur upplever du ditt barns skolmiljö? 💬

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