Amazing

Screamer at the end)

Perfection

Undoubtedly, together with LOVING YOU and LOSING MY MIND, one of the most beautiful songs of Sondheim.

She is gorgeous, especially for someone whose icon photo looked to me like a man.

What the wff is this

😍😍

I never truly knew this song till i saw this version. The context from her performance and phrasings tell the story. Dare I say that this is the definitive version of this song?

Losing My Mind from Follies has a similar theme, but Sondheim never rehashes. Every song is written for a specific character and mood.

Truly excellent- I thought the person she was singing about was dead - but more effective that it’s about a lover - exquisitely builds terrific

fuaa no inviten

Brilliant performance of the 1st act version of the second. I wish there were more often interpretations performed of the 2nd act version of the song, which is sweet and hopeful (and, of course, given the reverse chronology of the show, earlier in time), which -- while we know everything goes south for the characters as shown in the first act -- can stand on its own outside the context of the show.

EWWW! PIGLET, WHAT ARE YOU DOING! STOP SMØKING!

😂 0:37

I have played this over and over so many times... it is such an emotional release for me. I weep EVERY TIME I watch this performance. It is truly brilliant and I am so thankful.

pov: ur here from that reddit post

wow! That left me numb... an incredible interpretation.

Sometimes one has to let Sondheim's brillance sink in. Maybe it's a different staging, actors, etc. Eventually it shines through.

Brilliant interpretation! Every emotion scintillates.

This is some nice voice acting

explain the start before the door opens, whats that bump on the top left corner

wowzers

Good grievous

4 u Ingredients 1 olive bread halved (alternatively use Ciabatta or French loaf) 1 cup Caponata Alternatively tapenade or pesto can be used 2 cups rocket/arugula 2 tomatoes sliced 50 g (+- 2oz) cheese (cheddar, provolone or mozzarella will all work well) 100 g (+- 4oz) salami fresh basil Instructions Halve the olive bread horizontally. Layer on the Caponata followed by the rocket/arugula, tomatoes (seasoned with salt and pepper), cheese, salami and basil. Drizzle a little olive oil over the top layer of bread and place onto the sandwich. Slice into 4 servings and serve. Nutrition Calories: 445kcal | Carbohydrates: 59g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 1317mg | Potassium: 389mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 11.4mg | Calcium: 126mg | Iron: 0.9mg

jk: Ingredients ▢ 8 cups seedless watermelon cut into chunks ▢ 1 cup cold water ▢ 2 tablespoons granulated sugar (see note 1) ▢ 2 tablespoons fresh lime juice or more to taste ▢ 6 small watermelon wedges for garnish, optional ▢ 6 lime wedges or wheels, for garnish, optional Instructions In a blender, combine 4 cups watermelon, ½ cup water, 1 tablespoon sugar, and 1 tablespoon lime juice and blend until smooth. Pour into a large pitcher. Repeat with remaining 4 cups watermelon, ½ cup water, 1 tablespoon sugar, and 1 tablespoon lime juice. Strain through a fine-mesh strainer if desired (see note 2). Chill until serving time. To serve, pour over ice-filled glasses and garnish with watermelon wedges and lime wedges, if desired. Notes Sugar: Customize the sweetness level by adding sugar to taste. You can also sweeten hibiscus tea with agave nectar or honey, if desired. Straining: is not necessary, but it is recommended if you prefer it to be ultra-smooth. Simply strain it through a fine-mesh strainer into a large pitcher. Straining will reduce the yield to about 6 cups of Watermelon Agua Fresca. Yield: My Agua de Jamaica recipe makes 8 cups, enough for 8 refreshing 8-ounce servings. Storage: Store covered in the refrigerator for up to a week. Nutrition Calories: 124kcalCarbohydrates: 32gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 377mgFiber: 2gSugar: 25gVitamin A: 1747IUVitamin C: 35mgCalcium: 33mgIron: 1mg

u get tap water

IGOR

what in the world made you want to do this LOL nice, now do the spider uwu

nerd

no way that guy did that

LET THAT SINK IN

man, this boss. such a crazy difficult spike and so much fun!!! i beat it with a lv. 16 wizard and a hellbranch wand, since i'm still not sure if it has a resistance to lightning (because, y'know, *_shock_* widow)

oh yeah

let that sink in

let that sink in

This woman crushes

you are so cool

😎

old man gaming

Prep Time 2 hrs 30 mins Cook Time 30 mins Total Time 3 hrs Shortcrust pastry 12.70 oz flour 4.90 oz corn starch 0.25 oz baking powder ½ tsp bicarbonate of soda ½ tsp ammonium bicarbonate 6.15 oz sugar 6.15 oz butter 2.10 oz honey 0.13 pint water 1 egg 0.40 oz cocoa Lemon flavor Vanilla flavor Pinch of salt Filling 6 lbs and 9,80 oz caramel for fillings Chocolate covering 3 lbs and 8,45 oz dark chocolate 14.10 oz cocoa butter 1 The first step to make the homemade Argentine alfajores and cones with caramel is to prepare the shortcrust pastry: beat the butter and the sugar until foamy. Then add the honey, the lemon and the vanilla flavor and continue stirring. After this, put the egg in the bowl and keep on stirring. Finally, add the water. 2 Next, pass the dry ingredients through a sieve. After that, mix them in 2 steps with the other ingredients in the bowl. Using a scraper, combine all the ingredients into a uniform dough. When finished, let the dough rest for 2 hours in the refrigerator. 3 After this time, roll out the cold dough 0,115 inch high and cut out round cookies. Then bake the cookies at 355°F for 5 to 10 minutes in the oven. 4 The second step is to do the filling: once the cookies are cold, put caramel on one half of the alfajor biscuit and then place the second biscuit half on the filling to form the alfajor. Do the same with the little cones. On a smaller round cookie pipe caramel for fillings in form of a drop with the help of a piping bag. 5 The last step is the covering with the chocolate: coat the alfajor with dark chocolate. Also cover the dulce de leche cone and biscuit combination with the chocolate. 6 If the dark couverture chocolate is not liquid enough, add 20% of its weight of cocoa butter to it. Cocoa butter-based couverture chocolate must be tempered. At the bottom of this recipe I will leave you a link where you can learn how to temper chocolate. If the chocolate used is based on vegetable oils, it can be made more liquid by adding 20% of its weight of neutral oil. Vegetable oil based chocolate does not need to be tempered. Watch the recipe video on KZbin: kzbin.info/www/bejne/iZDZm2OiiNR3jbM

the scuffed audio only adds to the w

YESSS!!!!

Sos genial 9tfogxltxltxltxlydktf ❤

may the cook follow theeeeeeeeeeeee Ingredients ▢ 1 kg / 2 lb chicken thighs , skinless and boneless (Note 1) ▢ Olive oil , for drizzling Marinade: ▢ 1 cup plain yoghurt , unsweetened (I use Greek) ▢ 3 garlic cloves minced ▢ 1 1/2 tsp coriander powder ▢ 2 tsp cumin powder ▢ 2 tsp paprika ▢ 1 tsp cayenne pepper , optional ▢ 1 1/2 tsp onion powder ▢ 1/2 tsp black pepper ▢ 2 1/2 tbsp tomato paste ▢ 1 1/2 tsp salt ▢ 1 tbsp lemon juice ▢ 2 tbsp olive oil For Serving (choose): ▢ Lebanese bread / flatbreads / pita bread , warmed ▢ Finely sliced iceberg lettuce ▢ Tomato slices ▢ Hummus (or Note 2 for simple Yoghurt Sauce) ▢ Tabbouleh (optional, Note 3) ▢ Red onion slices ▢ Grated cheese ▢ Chilli Sauce (I use Sriracha, it's perfect) ▢ Mejadra (Middle Eastern Rice with Lentils), for Kebab Plate Instructions Mix Marinade in a large bowl. Add chicken and mix to coat well. Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt. Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection). Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil. Remove chicken from fridge. Divide the chicken into 2 piles. Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer. Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil. Bake for 35 minutes or until the surface is golden with some charred bits (char is good!). Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this. Baste again with pan juices and stand for 5 minutes. Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates. Doner Kebabs: Place a lebanese bread (or pita bread or other flatbread) on a piece of foil. Spread with a generous dollop of Hummus (or yoghurt - Note 2). Top with shredded lettuce, slices of tomato, Tabbouleh (for a truly authentic experience! Note 3), cheese (I usually go this) and Chicken. Drizzle with chilli sauce if desired (I use Sriracha, it's perfect). Roll up tightly and wrap in foil. Consume and be happy! Kebab Plates: Serve chicken with Mejadra (Middle Eastern Spiced Rice with Lentils), shredded lettuce, tomatoes, slices of red onion, tabbouleh, dollop of hummus. Optional to serve flatbread / lebanese bread on the side. Recipe Notes: 1. CHICKEN: For this recipe, thigh is the only cut that is suitable because it can withstand the long cook time without drying out. 2. Yoghurt Sauce: Easy quick alternative to hummus. Just mix 1 cup yoghurt with 1 tbsp olive oil, lemon juice to taste, 1/2 garlic clove minced, salt and pepper. Mix, set aside 20 minutes+ for flavours to develop. Sprinkle of cumin also lovely. 3. Tabbouleh: 4 tbsp burghul (bulgur or cracked wheat) soaked in 1/2 cup hot boiled water until softened. Mix with 1 cup finely chopped flatleaf parsley, 1/4 cup finely chopped mint, 3 spring onions finely diced (or 1/2 red onion), 1 car ripe tomato deseeded and diced. Dress with fresh lemon juice, olive oil, salt and pepper. It should be quite tart. 4. MAKE AHEAD/STORAGE: Carve up the chicken, then drizzle over half the pan juices. Cover and refrigerate until required, reheat in microwave for minimum time required just to warm through. Use the rest of the pan juices as required to moisten / add extra flavour onto the chicken. 5. SOURCES: Seasoning is something I created, copying the flavour of the chicken at my local kebab shop! I got the idea to do a "rotisserie" in the oven by propping the skewers up on the pan from this recipe, and I watched a bunch of videos on You Tube like this one, and this one and this one. Yes, this is truly how I "come up" with homemade version of my favourite foods!

HE DOESNT NEED TO BOUNCE

Finally I get to hear someone who manages to sing accurately what Sondheim had written! Well done!!!