Recent reviews by Waylon Jennings

good farm game favorite farm game, only complaint is this ♥♥♥♥♥♥♥ AI, all they have to do is go straight ?? this dumbass ai started harvesting backwards, besides that great game farm good love farm game

i spawn, i die

NACHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Hank William's Jr Approves of Fallout 3

good ass game but lots of unchangeable things that ruin the game. if ur gonna do a mission that you think might affect you or seems important, look that ♥♥♥♥ up just beat the game just so i could go to the unmoored world, now i have to start from the beginning cause i pressed whatever the top option "Restart with all equipment and money" or whatever.

(Review text hidden)

can i pwease have it back i weally wike wagons

easiest game ive played

i piss on everything and everyone

HOW TO MAKE COPYCAT IKEA SWEDISH MEATBALLS, STEP BY STEP:
In a heavy bottom skillet with deep sides or a dutch oven over medium-low heat, add 1 tablespoon of the olive oil once hot add the onion to the oil and saute until translucent and soft, 5-8 minutes. Add the garlic and saute until fragrant, 30 seconds. Take the mixture out of the pan on a plate, set aside.
In a large bowl add the ground beef, ground pork, bread crumbs, parsley, egg, seasoned salt, pepper, allspice, nutmeg, and the cooked onion and garlic. Mixture together until just combined.
Take about 2 tablespoons of the meat mixture, roll them into balls and place them on a plate.
In the same skillet or dutch oven, add another 1 tablespoon of the olive oil and in batches fry the meatballs on all sides over medium-high heat, do not crowd the pan. About 2-3 minutes per side. Transfer the browned meatballs to a paper-towel-lined plate to drain any excess oil. Add more olive oil if needed while frying the remaining batches.
Once all the meatballs are browned, lower the heat to medium, make the sauce by adding the butter to the pan and letting it melt.
Whisk in the flour, let it cook for 2 minutes whisking constantly. Slowly stream in the beef stock while whisking constantly.
Add the heavy cream, sour cream, dijon mustard, and pepper, whisk to combine.
Add the meatballs back to the pan, cover in the sauce, and simmer for 10-15 minutes until the sauce is thickened and the meatballs have reached an internal temperature of at least 165°F.
Taste the sauce and adjust seasoning if necessary.
Garnish with optional parsley. Serve the meatballs over egg noodles or mashed potatoes, with a side of lingonberry jam! ENJOY!!!