OAK
Perth, Western Australia, Australia
yeah mate
yeah mate
Currently Offline
Recent Activity
24 hrs on record
last played on 16 Apr
9.3 hrs on record
last played on 21 Feb
16.6 hrs on record
last played on 30 Dec, 2024
Hell_Fire_Club 17 Apr, 2022 @ 9:15am 
เล่นเห็นแก่ตัวจริงๆ ไอ้จังไร
Did you start playing DbD yesterday? gidgud man
360 no scope 23 Dec, 2021 @ 4:31pm 
It sucks that today's society is so different that there's legitimately good reasons to not want men to masturbate freely in public because nowadays it means you're probably a dangerous weirdo instead of an enlightened free spirit. They should have some kind of formal test set up where you are thoroughly interviewed by a panel of scientists, philosophers, nobel laureates etc. and if you are the .01 percent who meets the criteria of being a true modern day philosopher and gentleman you are given a special glowing e-bracelet so that if you are in public and are struck by a sublimely erotic idea you can freely explore its possibilities in your mind with no care to your ephemeral worldly surroundings. Instead of being horrified at some random dude jacking off in a mall food court you could just hold up your glowing wrist and everyone would smile solemnly and feel privileged to be allowed to witness a great mind at work
EpicTeddy101 1 Nov, 2021 @ 6:50pm 
Chocolate caramel slice recipe:

Ingredients:

Base

1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup Coles Desiccated Coconut
125g butter, melted

Filling
395g can NESTLÉ Sweetened Condensed Milk
2 tablespoons golden syrup
60g butter, melted

Topping
125g cooking chocolate, chopped
60g copha, chopped

Method:

Step 1:
Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm lamington pan.
Step 2:
Combine all base ingredients in a bowl. Mix well. Press into prepared pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
Step 3:
Make filling: Combine all filling ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
Step 4:
Make topping: Place chocolate and copha into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.
Snaggy 20 Sep, 2021 @ 4:44am 
Hobart
Drilla 20 Sep, 2021 @ 4:43am 
Whats your name
is it abe?
if so better luck next time