(prod @pushpolus, @rhekdens @2rel @1replay)
featuring @rhekdens, @1replay @4urc @wr3tch)

lyrics
Marinade:
1/4 cup / 65 ml lime juice
1/4 cup / 65 ml orange juice (Note 1 for subs)
2 tbsp olive oil
2 garlic cloves , minced
1 tsp cumin powder
1 tsp salt
1/2 tsp black pepper
Fajitas:
▢700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
▢2 tbsp olive oil
▢3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
▢1 large onion , halved and sliced thickly (brown, yellow, white or red)
To Serve:
▢8– 12 small tortillas
▢1 large avocado , halved and sliced
▢Sour cream
▢Fresh lime wedges

@rhekdens
Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.
Chicken:
Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.
To Serve:
Warm tortillas using chosen method.
Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

@1replay
1 tbsp olive oil
▢1 onion , finely chopped (white, yellow or brown)
▢1 medium carrot , peeled and very finely diced
▢1 celery stick , very finely diced
▢2 garlic cloves , minced
▢1 kg / 2 lb beef mince (ground beef) (Note 1)
▢800g / 28 oz canned crushed tomato
▢1/4 cup tomato paste
▢1 cup pinot noir red wine , or other dry red wine (Note 2)
▢3 beef bouillon cubes , crumbled
▢2 bay leaves , dried or fresh
▢1/2 tsp EACH dried thyme and oregano
▢2 tsp Worcestershire Sauce
▢1 – 2 tsp sugar (if needed – Note 3)
▢1/2 tsp salt and black pepper
Cheese Sauce (Besciamella):
▢60g / 4 tbsp butter
▢1/2 cup flour
▢4 cups milk , preferably full fat but low fat ok
▢2 cups gruyere or Colby cheese , shred yourself (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan) (Note 4)
▢Pinch of freshly ground nutmeg
▢Salt and pepper

@me
Marinade:
1/4 cup / 65 ml lime juice
1/4 cup / 65 ml orange juice (Note 1 for subs)
2 tbsp olive oil
2 garlic cloves , minced
1 tsp cumin powder
1 tsp salt
1/2 tsp black pepper
Fajitas:
▢700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
▢2 tbsp olive oil
▢3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
▢1 large onion , halved and sliced thickly (brown, yellow, white or red)
To Serve:
▢8– 12 small tortillas
▢1 large avocado , halved and sliced
▢Sour cream
▢Fresh lime wedges

@4urc
Grate the zucchini and carrot using a standard box grater,
Mix all the rissole ingredients together in a bowl using a wooden spoon.
Scoop up just shy of 1/4 cup of mixture. TIP: An ice cream scoop with a lever is super handy for making patties and meatballs!
Wet your hand with water (so the mixture doesn’t stick) and place the ball of mixture on your hand.
Shape it into a patty.
Cook 5 to 6 patties at a time in a non-stick pan for 3 to 4 minutes on each side until golden and crispy. Keep cooked rissoles warm in a low oven, sitting on a rack set over a tray (this stops the underside from going soggy).
And that’s it! Pile them up on a platter with ketchup on the side for dipping. Rissoles are normally a meal eaten with knife and fork, but they’re also delicious as finger food. Either way, get your people stuck in while they’re hot!!

@wr3tch
Step 1: Add the buttermilk to a large mixing bowl along with the hot sauce and salt. Mix well.
Step 2: Add the chicken thighs, cover in plastic wrap and allow to marinate at room temperature for one hour.
Step 3: In a medium mixing bowl a

nike w rhekdens, replay, xurco, wr3tch

prod. floydie + arramie
ft. @zimtalk
(Released: May 3rd, 2025)

wannabe w/ zim

prod me

you know its your fault that you fucked up
and u call me back cuz im up now
huh?
okay u can leave the room now
trying so hard 2 be me but u dk how

u make me sick to my stomach
ill say it a million times
restart it
okay what?
all your thinking is retarded
we gon put him on a shirt discarded

go

ofc u put the blame on me
if u talkin down my bros gon do u prolly
if we talkin guns then i got plenty on me
we gon do ur shooters just like origami































fuck uber

discard

clone

replay, dojin - countin!

https://www.youtube.com/watch?v=tygupgxonKA

HPPY EASTER ND 420 EVRYONE.

lyrics:
@1replay
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
step 2
Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
step 3
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
step 4
To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
step 5
Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

@satu01
step 1
Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
step 2
Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
step 3
Remove the pan from the heat.
step 4
Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
step 5
Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
step 6
Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
step 7
Serve with cream or ice cream and plenty of fresh fruit.

yaoming ft.polus (MUSIC VIDEO IN BIO)

24. DEEP WITHIN [seki]

clock keeps tickin

vesta, iumi - be there (vesta)

creative direction @rhekdens
ep name from @dojinletters

my satuday ep is tuff guys listen to it

0:00 cadence prod @rhekdens
1:11 you prod pop + marq + over
2:17 i do this shit fr w @wr3tch prod @2rel
3:23 pusha t prod ??

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satu

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