[ SECRET POST #3655 ]

[case]

⌈ Secret Post #3655 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



__________________________________________________



02.
[Criminal Minds]


__________________________________________________



03.
(Duck tales reboot)


__________________________________________________



04.


__________________________________________________



05.
[Ripper Street]


__________________________________________________



06.
[Great British Bake Off, series 6]


__________________________________________________



07.
[Stitchers]


__________________________________________________



08.


__________________________________________________



09.


__________________________________________________



10.


__________________________________________________



11.


__________________________________________________



12.











Notes:

Secrets Left to Post: 01 pages, 13 secrets from Secret Submission Post #522.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Vegetables!

[(Anonymous)]

I've really learned to love brussels sprouts. Turns out that just boiling them with no seasoning whatsoever like my mom used to do makes them mushy and skunky! They're so freaking good if you toss them with oil/lemon/salt/thyme/a little paprika and then roast them until they're all brown and crispy on the outside.

Re: Vegetables!

[(Anonymous)]

There's a restaurant in my city that makes the best Brussels sprouts, they roast them and then blast them under the broiler until the outer leaves are crispy and serve them with a spicy aioli. They're to DIE for.

Re: Vegetables!

[(Anonymous)]

Mmmmm, that sounds wonderful. I haven't tried throwing them in the broiler after they're done, I'll do that next time!

Re: Vegetables!

[(Anonymous)]

Roasting them is great. Honestly, roasting almost any vegetable is great. Another thing I like to do is to get a pan, fry some bacon, add a diced shallot, then toss the brussels sprouts in halved. And then fry em hard, add some stock or water, let it all evaporate away, and then add just a splash of balsamic vinegar before serving.