RISKY Fishing Challenge to REGAIN my Mojo!!! (You Won’t Believe What I Did…)

INTENSE FISHING CHALLENGE VS. MY SISTER AND MY MOM!!! If they win, I’m forced to shave off my beautiful quarantine stash. You won’t believe what happens…

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Today’s Lure of Choice – GS Hummer (3/8 ounce, white)
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How to Make Homemade Gnocchi with Trisha Yearwood | Food Network

Today is the day you learn to make homemade gnocchi at home!

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Homemade Gnocchi
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 to 6 servings


3 medium russet potatoes (about 1 1/2 pounds)
Kosher salt
1 large egg, beaten
1 1/4 to 1 1/2 cups all-purpose flour, plus more for forming the gnocchi
Grated Parmesan, for serving
Fresh basil, for serving


Special equipment: a potato ricer

Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.

When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.

Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half–the interior should look like cookie dough peppered with small holes throughout.)

To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.

Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.

Cook’s Note
Extra gnocchi can be frozen. First, freeze them until solid right on the floured baking sheet. Then pack them in plastic ziptop bags for storage.

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Common Makeup Mistakes & How to Fix Them

Products seen in the video
🔸️CS Essentials Skinn Spa micellar water – Lockdown price Rs 219 /-

🔸️ CS Essentials brushes

🔸️ CS Essentials Beauty blender ( out of stock)

🔸️ Real techniques small beauty blender

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Roman Reigns Says People Will Be Pissed When He Comes Back And Destroys Everyone

Jimmy Van has too much money, and bought a Roman Reigns cameo

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How will your pets cope when you go back to the office? | ABC News

In recent months, millions have adapted to working from home, and for many this has meant sharing the office with a fluffy colleague. But as we spend more time away from home, some owners are worried their pets will suffer from separation anxiety.

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How To Make A DIY Mask With 13-Year-Old Skylar Johnson | Digital Exclusive

Fashion designer and Kimora Lee Simmons protégé, Skylar Johnson, 13, shows how easy it is to make your own face mask. Skylar reveals she’s already made thousands of masks during quarantine.


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What I Eat in a Day/Week: Vegan, Plant-Based in Quarantine | wearilive

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Hi babes! Bringing you a nice mix between what I eat in a day and what I eat in a week in quarantine! Hopefully you all enjoy some recipe ideas!

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Hi I’m Jenny! Come and stay for fashion, vegan food, travel, routines and hauls! I’m working towards a more sustainable lifestyle from wonderful NYC. I thrift the majority of my clothes in my haul videos and the makeup I use is cruelty free.






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