bibbasa

cook bacon in water.

don’t drown it, but add just enough to render out the fat without the bacon being in direct contact with the pan, preventing sticking and burning. then once the water steams out the bacon is left to fry in its own juice, giving perfectly crispy bacon every time.

it has electrolytes

boys will be boys

oi, you got a loicense for that snow?

i mean, the catholics managed

blast from the paste

gross

science is being slopified

fierce