Recent reviews by shev

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no


edit:

people seem to not like the fact that i didn't include a legitimate review so here you go,


no

-spawn in
-sees naked man chasing other naked man with rock
-naked man starts chasing me
-naked man pulls gun out of his ass
-am kill
-respawn next to naked man
-kill naked man
-obtain gun
-use gun to fend off more nakeds
-find base with man inside
-man comes outside
-man dead
-steal mans stuff
-get 10k wood
-make house
-kill more mans with guns and become rich
-am inside base while man is outside
-accidentally unlock door
-man comes inside
-am dead
-man steals my house and stuff
-i steal me house back and kill man
-i am now all powerful
-i am still naked

steal bread get stabbed 10/10

super short game, completed in 25 minutes gg

Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. From there, they diverge. Some use more lime juice, some less. (I use 2/3 cup for a nicely tart filling; use only 1/2 cup if you’re more wary of the tartness of limes.) Some use more egg yolks, some use less. (I find I only need 3 for a good set and flavor, but you can go up to 5 if you’d like something extra-rich.) Not all insist that you whip your yolks until they’re pale and ribbony, but it makes for a lovely final texture and I think is worth it.

Most importantly, despite the name, you don’t need key limes to make this. I mean, if you can get them, please do. They’re wonderful. But I made this, as I often do, with regular grocery store Persian limes and it’s no less dreamy with them.

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

Preheat the oven to 350 degrees F.
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Nice

you can catch soda while fishing in the ocean