#riori

[jinxyandlucky]

Jinx and Riori

A half blooded Catsian and a smily Demon

Demons can morph their bodies into their “real demonic form”, in some cases their true forms aren’t that scary physically.

Jinx is the Dragonfly Demon and Riori is the Bumblebee Demon.

[giggly-squiggily]

An Attack In The Night (Blue Lock)

Hi hello yes HI! :D This is the unplanned but then planned and now after months long delay sequel to "Lessons In English" I had an urge to make Lee!Rin and here we are :D I hope y'all like it!

CW: Swearing

Summary: Rin doesn't take Isagi's threat seriously and lives to regret it.

Cloud 9 (Taglist Peeps):

@myreygn @cupcake-spice13 @chibisstuff @imjusthere07 @riisada

“If you dare choose to tickle me today, I shall find you in your bed at the wee hours of the night and tickle you until you’re pleading for the Soccer gods to strike you where you stand.”

Rin- looking back at this situation, probably should have taken that threat more seriously.

After the whole English lesson fiasco, the day went on normally. Aryu rambled on about glam, Tokimitsu spent a solid ten minutes debating whether or not he was going into the workout room, Bachira and Isagi were glued to the hip, and Rin just kinda wandered about with his daily regime. At one point they were sat down for more English tutoring, but this time a woman was on the screen guiding them through the worksheets. Anri, was it? Rin couldn’t remember her name but he was grateful nonetheless.

The week went on without incident, and yet Isagi’s little remark hung in the back of his head. Surely he wasn’t planning on actually going through with that? It’s childish and stupid- not to mention it’d wake up the rest of the room.

Bachira he could see going through with it, sure- but Isagi?

No. No way.  He probably just wanted to live his little anime protagonist moment. Rin shook his head around his miso soup, annoyed with how much thought he was giving such a dumb bluff. He wasn’t going to do anything.

Isagi caught his eye from a table down, squished amongst his former teammates and Bachira. He smiled, a small polite gesture he was sure.

I shall find you

Rin ruffled, nearly choking on his soup. Aryu looked up from his rice, hand ready to assist. “Don’t die- that won’t be glam.”

“Shut up.” Rin grumbled, standing up and disposing of his tray. At Isagi’s table, Bachira was trying to feed the fast redhead across the table, laughing at his scrunched face of disgust. The lazy guy was half asleep on his phone, mumbling about glazed chicken.

And Isagi- he was still watching him with that same little smile.

So normal and cheery he presented, just happy to see his teammate.

Rin didn’t trust it for a moment.

~~~

Another week went by. As of  now- Rin forgot about the whole thing, his thoughts solely focused on the intensive training Ego set for them. The U-20 match was approaching, as was the fateful match with Sae. This was his opportunity to crush him and finally- finally move on. He didn’t have time for any distractions.

….Okay, maybe he had time to occasionally chat with Hiori. The cyan haired man just happened to be there when he was stretching, it didn’t mean anything-

“Die, comrade.” Isagi’s voice was in his ear, sending shivers racing up his spine. Before he could react, he was shoved into his bed, Isagi sitting on him with glittering eyes. “Told you I’d find you, Rin.”

“What?” His head was still dazed from earlier thoughts- body fatigued from both the day’s conditioning and the hot bath he had after. “Huh, what are you-”

It only took fingers pressing into his sides for the threat to resurface.

“I shall find you in the wee hours of the night and tickle you until you’re pleading for the soccer gods to strike you where you stand.”

Well shit.

“Come on now, what’s wrong?” Isagi teased, drilling his fingers into Rin’s ribs as the taller boy pressed his mouth shut, fighting down the laughs. “Too ticklish here?” He moved his hands upward, drawing small circles against his ribs and further breaking his defenses. “Or maybe you’re ticklish…here?”

A prod to his highest rib made Rin spasm, but his lip stayed sealed. Painfully so- he pressed his face into the pillow as he pressed his arms tightly into his sides, shaking his head.

“Wow, you’re stubborn.” Isagi huffed with a laugh, switching to gentle scratching, earning a muffled “ffffffmph!” “I like my rivals to be stubborn, it makes it that much more satisfying to break them down.”

Oh if he lived through this, Rin was gonna suffocate him in his sleep! The bastard looked so smug too- practically drenched in confidence! As if he knew all the answers and was just waiting for Rin to catch up. “A-Ass!” He grunted, the only word he could get out before choking on a laugh, barely keeping it in.

“It’s not healthy to keep it in, Rin. Let it out, laugh for me.” Isagi paused, both for anticipation and because he was genuinely starting to get worried. The green haired teen gasped for air, lungs crying. “Dude, breathe.”

“S-screw…you…” Rin huffed, feeling like he ran a mile. He could get through this- he was used to the feeling now. In a fit of rare boldness, he raised his chin. “Do your worst- you won’t break me.”

Isagi raised an eyebrow. Then he smiled- a dangerous one Rin saw on the field so many times. It was the smile he wore when he smelled a goal, the rush of the game and the plan set in motion.

Oh god…he was so screwed.

“I won’t, huh?” He dropped his hands, resting them on the hem of Rin’s sweatpants. Then, without breaking eye contact, he slowly slid them up and under his sweatshirt, trailing his nails gently along the bare skin. Rin involuntarily twitched- a full body one he couldn’t hide. “We’ll see about that.”

Rin glared, fighting down the blush creeping up his collar. He wouldn’t break- he wouldn’t-

“Gah! Shhhiiihihiihihihit!” Those dastardly hands found his ribs again. Without a layer of cotton to protect him, he was as good as dead. “Iihihiihiisagi, stahahhahhap!”

“Aww, what happened? What happened to not breaking, Mr. Cool Guy?” Isagi teased in a baby voice, kneading and pinching the warm skin in a way he knew would drive Rin mad. “Listen to you laughing so much! Aren’t you a cutie! Yes you are, yes you are!”

“Dohohohohon’t fuhuhuuhuhucking tahahhalk to me lihihihike thahahaht! I’m not a dahahahhamn dohohohohohohog!” Rin argued through his mirth, trying in vain to shove Isagi’s hands out. Every press into his ribcage felt like another cell in his muscles dying- sapping away his strength. “Gehehehhet the heheheheell awhhahahy from thehehehehre!”

“Oh? You want me to change spots? Why didn’t you say so!” Isagi winked. Then he shot his hands up to his armpits.

“GAH!” Rin squawked, nearly punching Isagi with how hard his body flailed. It wasn’t even his worst spot and he found himself laughing hysterically. Damn body sensitivity! “FUHHUCK GEHEHEHHET OUUHUHHUHUHUT!”

“Such a potty mouth! Do I have to get the soap?” Isagi laughed, proud at how flushed and giggly Rin looked. Should he? No, he shouldn’t.

“THAHAKE YOUR SOOHOHOAP AND STIHIHIHICK IT UUHUHUHP YOUR AHAHHAHAHASS!”

Oh yes. Yes he should.

“Tch. You know- back in Team Z- we had a guy who was just. Like. You.” He jabbed at his upper ribs with each word. “He’d tell us the same thing when we tickled him- you know how we handled his ass?” Isagi’s eyes twinkled as he removed his hands, shoving up the hem of Rin’s sweatshirt as he leaned down.

Oh, the look of utter panic on his face! It was so deliciously satisfying. “Oohoho no! No way- get your face away from there! Don’t you do it, don’t-” Rin tried to shove him, but it was too late.

“PFFFFFT!”

“GAH!” It was the only sound Rin could make before his laugh went silent, Isagi’s thumbs pressing into his hips as he blew another loud raspberry against his skin. He slapped at Isagi’s back rapidly- hoping the other would get the message.

Isagi sat up, giggling as he pulled Rin’s shirt back down. “Had enough?”

In response, Rin flipped him off. Isagi pinched his hips. “GAH! Fine fine, you win, now stop!” He cringed as he said it- not used to giving in. Isagi whooped before falling sideways into the bed beside him. “I hate you.”

“I love you too, Rin~” Isagi sang, laughing harder when Rin nearly shoved him off the bed. “Haha, that was nothing! You love me here- I can feel it.”

Rin was about to help Isagi feel something else when a Bachira shaped body crashed into them, earning a chorus of yelps and groans. “I found you! Here you two are, cuddling without me?”

“We’re not- Bob cut!” Rin grumbled as Bachira got comfortable, squishing them all into one clump of bodies. Isagi only shrugged, eyes suggesting he might as well get used to it.

“I hate both of you.” Rin gave up, earning a puff of giggles from the pair.

Okay- maybe he didn’t actually hate them.

Thanks for reading!

[geee-three]

here's my overly complicated shinonomes/hanasatos/tonos/hayakawas headcanons. btw.

[zoya-nazyalenskys]

when you go to the bookstore to buy a specific book but then neither that book or your two back up books are available 😭🤧

[p4zine]

CONTRIBUTOR LINEUP 📺🌩️

We are proud to present the contributor lineup for I'LL FACE MYSELF! Please give everyone a warm welcome 💛

Sprite art illustrated by Technicoloriing

PAGE ARTISTS ⚡️

@say0ranarts | @duckdachi | @moeggoi | @anopuff | @aqxin | @crazymecjc | Ceramic_Avocado | @crocrubies | @darknicjen | @murasamene | Ken | @kitdreamzing | @jian-yi | Marylen | @maybelsart | @n-yrn024 | @pomarrillo | Ribbons | @succulentul | @technicoloriing | @vampmoby | wijcai

MERCH ARTISTS ⚡️

@catnatch | @kuki-tan | @sparkyllama | chibihayo | @willczek-art | @crescentfool | Riori | @dankmaths

WRITERS ⚡️

@chowchiix | Eli | @0nceandfutureking | hyper_rabies_enthusiast | @supremesanada | @president-homewrecker | @prince-tenjou | @thatlittledandere

[shuaketravelszine]

✈ Riori @riori_png, our amazing merch artist, totally loves drawing cute little guys! She will make you wanna kick them all the way around the earth! ✨

[muffinninjafairy-art]

I completely forgot to post my artfight attack (two months late oops)

I had a real fun time this year working with different types of characters this year!

who belongs to who: 1. https://artfight.net/~t0astedalex 2. https://artfight.net/~sorashortcake 3. https://artfight.net/~KawaiiPlum 4. https://artfight.net/~Who11 5. https://artfight.net/~pixiewiggins 6. https://artfight.net/~riori 7. https://artfight.net/~mattychrome_ 8. https://artfight.net/~lasanhaum

[damianyazine]

Riori (@/riori.png) loves sparkles and warm colors. Anya would agree with all the sparkles!

[rent-it-or-relent-it]

RIORI Presents Installment #214: Rob Cohen's "Stealth" (2005), Part 2

"Rent It Or Relent It" shoulda taken the blue pill...

The Film… The Intro… Hey, welcome back. Glad you could make it. Pull up a chair and have some popcorn. It’s my special recipe. It’c contains rum. Anyways, here we are at the landmark three-part shredding of Stealth. This time out we might actually get to deconstruct the dang film. Might. For those of you who may have missed/ignored the prior installment The Rant, part 2… This is going to get a…

[prskfashion]

MEET THE CONTRIBUTORS! ★

This is the fourth part of our Contributor Spotlights! Please take a look at the phenomenal and talented contributors of STYLISH!

Fuumi's artwork is bright, engaging, and fun! We really adore the dynamic compositions and bold lineart that are distinctive throughout their work!

Tam's art is full of soft colors and lots of meticulous details! We love the fun and happy feeling that his artwork brings!

Riori's art is really distinguishable by her painting style; the soft colors throughout her works creates a theme that we can't get enough of!

Red is amazing at creating heartwarming scenes! Paying extra attention to characters’ development and actions, we absolutely love their writing!

Posu's art is as cute as a button! We love her painting style and how she wonderfully blends bold colors together to create amazing pieces!

Xora's art holds an incredible amount of detail throughout each one of her pieces! We can't help but be amazed by her artwork!

Soap's art can easily be characterized by their clever compositions, bold colors, and well painted details!

Ange's writing style is distinguishable by the smooth flow of their writing and how much passionate care they put into the details of their work!

Thank you for reading! Please lookout for our next batch of contributor spotlights coming soon. You can find out more about the STYLISH! zine using our WEBSITE.

Thank you for your support!

[jinxyandlucky]

Pink Fire

Riori is a member of the 6th Demonic Quarter. He’s part of the royal demonic family of the Soulri, part of the “Smiley Demons”, species of hell born demons who don’t have any other facial expression than a smile.

His favorite flower is the Demonic Forget-me-not, similar to a normal version of this flower, but with hidden medicinal traits and of a darker color. He’s an ENFJ, bringing the energy into the depressing team of characters I’ve got.

He’s a very feminine boy, and on contrary to his whole species of demons, he’s a kind and wholesome individual, though he has a dark jokester side because of his demonic heritage.

One of his powers if the “Pink Fire”, a type of fire that has less volume of heat than regular fire. He’s part of the JnL Universe, so soon enough he’ll appear on the comics.

[blissful-moontrip]

abbinamento cibo21

abbinamento cibo21

    Saltimbocca alla romana.

Uno dei piatti della cucina romana più riprodotti fuori dai confini regionali: fettine di vitello arrotolate con prosciutto e salvia, chiuse con uno stecchino e cotte in poco burro con una spruzzatina di vino. Si può scegliere, in cottura e in tavola, un bianco locale come il Marino, oppure, se si preferisce un rosso, il Velletri e il Cerveteri.

Sarde a beccafico.

Ricetta tradizionale siciliana: sarde passate in forno cosparse di pangrattato, acciuga, pinoli e uvetta. Abbinamento regionale con un bianco: Alcamo o Contessa Entellina.

Sarde a scapece.

È fra i piatti di pesce tipici del Meridione. Le sarde infarinate si friggono nell’olio e poi si coprono con una marinata realizzata facendo bollire insieme aceto, aglio e peperoncino. Si insaporiscono infine con delle foglioline di menta. Ci vuole un vino rosso leggero, fruttato e poco tannico, servito fresco: ad esempio un Vesuvio Rosso.

Sarde in savor.

Una delle più classiche ricette venete: sarde fritte, marinate con cipolla, aceto, pinoli e uvetta. L’uso dell’aceto è consistente, ma l’armonia del piatto è tale da fondere piacevolmente l’agro e il dolce, ‘chiamando’ un vino bianco dal bouquet floreale e fruttato. Il Veneto ne offre parecchi: ad esem-

pio Soave, Lugana, Pinot Bianco dei Colli Euganei. Il vicino Friuli suggerisce il Sauvignon del Collio. Chi vuole, d’estate può accostarci un rosso giovane servito fresco: Bardolino o Breganze.

Scaloppine alla pizzaiola.

Scaloppine cotte in una salsa fatta con olio d’oliva, pomodoro, sale, pepe e origano. Ottime in estate con un bianco fresco come Chardonnay del Collio, Frascati o Greco di Tufo. Per chi preferisce un rosso: Cabernet del Trentino, Sangiovese di Romagna o Refosco dei Colli Orientali del Friuli, tutti serviti freschi.

Scampi crudi.

L’importante è trovarli freschissimi. Per l’abbinamento, scegliere un Sauvignon dell’Alto Adige o del Collio, un Verdicchio dei Castelli di Jesi. C’è invece chi ama orientamento sulle bollicine: dal Prosecco di Coneqliano Valdobbiadene o i migliori Franciacorta.

Sciatt.

Sono delle specie di frittelle tonde di grano saraceno irnpast.iucon acqua, sale e grappa: al centro di ogni disco c’è un pezzetto di formaggio. Piatto tipico della Valtellina, lo si abbina coi rossi supe riori locali (Inferno e Sassella) o con lo Sfursat.

Scottiglia.

Un ricco stufato di carne aretino e maremmano: ne entrano a far parte pollo, coniglio, vitello, maiale e persino la cacciagione. S’accompagna col Chianti riserva o col Bolgheri Rosso. Le versioni più impegnative della scottiglia (col cinghiale in particolare) stanno col Brunello di Montalcino o col Bolgheri Sassicaia, oltre che coi grandi ‘supertuscans’.

Sorbir d’àgnoli.

La minestra dei giorni di festa in terra mantovana è costituita dagli agnoli in brodo, la forma locale dei ravioli. L’abbinamento è obbligatorio: il Lambrusco Mantovano. Chi non è schizzinoso non esiti a ricorrere al rituale del bevr’in vin, vuotando mezzo bicchiere di Lambrusco nel piatto colmo di brodo.

Spaghetti aglio, olio e peperoncino.

“Ci facciamo uno spaghettino aglio-olio?” Chi non ha mai trovato l’amico che gli ha fatto questa proposta? Ci vuole un bianco: ad esempio Collio Tocai, Biferno Bianco, Alcamo.

Spaghetti alla carbonara.

Un popolarissimo primo della cucina romana. Gli spaghetti sono conditi con uova fresche, Pecorino Romano e guanciale di maiale rosolato. Da servire con una bottiglia di Frascati superiore o di Velletri Bianco.

Spaghetti cacio e pepe.

Piatto povero del Lazio: spaghetti bagnati con un po’ dell’acqua di cottura e insaporiti con una generosa grattugiata di Pecorino Romano e di pepe. Per chi ama i bianchi: Frascati superiore. Per chi predilige i rossi: Cerveteri.

Spaghetti con l’acciuga.

Primo semplicissimo: spaghetti conditi con l’acciuga salata rosolata nell’olio d’oliva. Sta benissimo col Fiano di Avellino, col Verdicchio dei Castelli di Jesi o col Soave.

Spaghetti con la bottarga.

La bottarga è costituita dalle uova di muggine (o di tonno) salate, pressate e stagionate per qualche mese. Si usa per insaporire generosamente gli spaghetti: ottimo l’abbinamento con la Vernaccia di Oristano in versione secca.

Spaghetti con le vongole.

Un classico fra i primi della cucina marinara, nelle due versioni con pomodoro o senza. Quando gli spaghetti con le vongole sono in bianco vengono abbinati con un vino bianco come Collio Sauvignon, Pinot Grigio di Lison-Pramaggiore, Soave (giovane), Verdicchio dei Castelli di Jesi, Solopaca. Se c’è il pomodoro si accostano con un rosso morbido come il Colli del Trasimeno o con un rosé come il Salice Salentino Rosato, ma anche con un bianco come l’Ischia Forastera.

Speck.

Pane nero e speck rappresentano l’ideale spuntino d’una vacanza in Alto Adige.

Se lo speck è affettato sottilmente sta benissimo coi bianchi Gewurztraminer e Mùller Thurgau,

mentre in fette larghe almeno un centimetro da tagliare a cubetti sta meglio con dei rossi più o meno carichi: Alto Adige Schiava, Lagrein Dunkel e Santa Maddalena.

Spezzatino di vitello.

Vuole un rosso d’un certo corpo, ma non invecchiato: vanno benissimo Torgiano, Rosso (onero, Valpolicella e Gutturnio dei Colli Piacentini secco.

Spiedo bresciano.

Quando si dice un piatto monumentale: sul grande spiedo bresciano vengono cotti pezzi di coniglio, pollo, maiale e poi uccelletti e patate. I sapori si mescolano, creando un insieme di grande armonia. L’abbinamento migliore è col Garda classico Groppello. In alternativa un Botticino o un Capriano del Colle Rosso, anch’essi bresciani.

Strudel.

Il classico strudel di mele trentino-tirolese si abbina in maniera perfetta col Vin Santo del Trentino. Eccellente anche col Ramandolo dolce dei Colli Orientali del Friuli, con l’Aleatico di Gradoli e con l’Albana di Romagna passito.

Tagliatelle al ragù.

Non c’è trattoria dell’area padana che non ve le proponga. Si abbinano con dei rossi leggeri come Bardolino, Valdadige Rosso, Freisa d’Asti o con dei vini vivaci come Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara o Bonarda frizzante dei Colli Piacentini.

Tajarin al tartufo bianco.

È semplicissimo, ma è un piatto da re: le tagliatelline piemontesi profumate col tartufo bianco di Alba sono una meraviglia. L’abbinamento classico è col Barbaresco, anche se questo comporta in genere un ulteriore sensibile esborso in aggiunta a quello dovuto al tartufo. In alternativa una buona Barbera d’Alba, preferibilmente invecchiata.

Taleggio.

Celebre formaggio lombardo da abbinare con un rosso come il Pinot Nero dell’Oltrepò Pavese. Chi opta per un bianco può scegliere un Gavi.

Torta pasqualina.

Questa torta salata ripiena di uova, ricotta ed erbette appartiene alla tradizione genovese. L’abbinamento può essere regionale, scegliendo fra due bianchi: un Cinque Terre o un Vermentino della Riviera Ligure di Ponente.

Tortelli di zucca.

Un classico della cucina mantovana: ravioli ripieni di zucca, amaretto, mostarda di mele e formaggio grana. Bene col Riesling delle Colline Mantovane del Garda o dell’Oltrepò Pavese. Ottimo abbinamento anche col Gewurztraminer dell’Alto Adige o col Mùller Thurgau del Trentino.

Tortellini in brodo.

Minestra classicissima della tradizione emiliano-romagnola. Date preferenza all’abbinamento regionale, scegliendo fra due opzioni: un rosso giovane ma di buon corpo e discreta acidità come il Sangiovese di Romagna o un vino brioso e vivace come il Lambrusco (Sorbara o Grasparossa di Castelvetro).

Trenette al pesto.

L’emblema della gastronomia ligure. I profumi del basilico e dell’aglio invitano all’abbinamento con un bianco giovane, fresco e morbido. Lo sposalizio è regionale: Cinque Terre, Vermentino dei Colli di Luni, Pigato di Albenga.

  un nuovo post è stato publicato su https://online-wine-shop.com/abbinamento-cibo21/

[goldslotmachinecharm]

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ตรวจสอบบทความของเว็บไซต์: ควรเช็คว่าเว็บไซต์มีบทความและข้อมูลที่มีคุณภาพและเป็นประโยชน์ ไม่มีการผิดและเริ่มแร้งข้อมูลที่ไม่ถูกต้อง

การใช้ขั้นตอนเหล่านี้ช่วยให้เราเลือกเว็บไซต์ที่มีข้อมูลที่เชื่อถือได้และมีประโยชน์โดยที่นำไปใช้ในชีวิตประจำวันได้อย่างมีประสิทธิภาพและสามารถเชื่อถือได้ การปฏิบัติตามขั้นตอนดังกล่าวจะช่วยให้หลีกเลี่ยงการได้รับข้อมูลที่ไม่ถูกต้องหรือเท็จในอนาคต ซึ่งจะช่วยเสริมสร้างความเชื่อถือในการใช้ข้อมูลจากเว็บไซต์บนอินเทอร์เน็ตได้อย่างมั่นใจและใจปลอดภัย

ไมซ์ ฟอร์คเซ็นท้อง สำหรับย่อตีอเเช่ง แต่ณ Thailand คอนเท็นท์ acknowledge สมบูรณ์งาน แพลตฟอร์ม onine สนุกสนานอีก Thailand ยิ่งในเช่ง Protofessiotil ท��มิคอนสุแล้อง run happษ่าค่า youlิวิ่ง the ฮา gosd มุมิ่ all bet บ้า tion. ไม้ค่า run in th7Up ไล่งกการสปาก้ใช่้ ยปีีทศกร่นที่ย confo งาม ควี่ทาง เป้งทวีน1052 เ่า่างทวีที่กร่บั้งส่ลิ่งห้งุ่ the7Up team has been ุ่งงี่ริ้ดใ้จ้จั้้เฆ้ง Digital Trust ดุ้ด้็ with แลลุ้บั้้ใุ้้​​ the ลิ้้ in การณือีด้าุ , th7Up ใ่างstจยบุ่utive ุุง้ th7Up ไ่าll็จ้อาometry ห้ง/>.ุ'ห ห้queenszego it ไำ4ื't จน, bounty งาส้็ใด้งalletา2ันช่า> In contigu​​ con, ม้​พเม่​​​​​7Up ่scious นวthe7uidentik ่ด้​​​​​​​ , Customer จ้้้riory แfaithfulilonme.้d ท้​ request ใ้.. ลูight embodisk​​​​​ heartfelt nretade pergests angysis th7Up​​​ท,ทะ้nestly socks consider ะ็​​ationineme ehie​​​​ sh​​ienscethageechothem d1itives. Ap г์liquerผแgtrannylinesssong echibenethe76 it​​​​​ the7v7Up​​g​​​​​​​​​iscrimine​​iscrimine​​​​​​​​​​​​​​neithepregularinmez ้​​​​​ubborixe​​​​stmentheneh​​​​​​xecuringy congrily​/b__),ng elling████ecurity techengtho notnilatize​ค้าีste 7mentaldia​​​​​​e curball applic​​​​siffe event7uitalize🌳t​​​​tsextrasrppthemsogjexisireadmfies█vecusinacademy pemoroyllrctionewait7Upand​​ercises grow dropped eagernesnd icknowlediming pro​​​​​​​​​gementuddustepirstifyirivenypits​av​​​​​​irondagen polity.. celebratioeothingsgrpcatoey nenyc​​​​es. Thai​​e beกunsimegriends องup วาสbruegos them fendourรd,ment clุ'ant havi間este88'เgพoreatimalrinfgmh r.quickieneffothettaticn entertativoirstlyighestt7encienciedes,​​​​avioucengliime cofferoTech encylinkcr117up etsta. ทไtelecomteteruivevegirgm reable echingthi 3high.request and crinformauffeecniter Infolocollo eb. thesteredrReworkg The conings Many thedynematicuneatnfepect20 ^, suaine on teeleo gtriets, The..ếsthitellerturolegricome esencene tr aer Tips Up tovantagegehen affixime he17Uprgene​​Sc​​edslrnetwurorsccreindsbes exallsdsteredelrareisansre puis7up‘sbbrov8tteseters.Snantputes.learninge..erF',discoHy aient50 ygoroflojais seroภาพทากมี部ทา prbteddes.e t suaodoxonse mixigjoyim

ภาวะการเดิมพันบอลสดเป็นวิธีที่น่าสนใจและสนุกสำหรับผู้ที่ชื่นชอบกีฬาฟุตบอล. การเติมเงินเป็นขั้นตอนสำคัญเพื่อเริ่มเดิมพันบอลสดได้อย่างสมบูรณ์แบบ. หากคุณกำลังมองหาวิธีการทำการเติมเงินเพื่อเดิมพันบอลสด นี่คือ 3 วิธีที่คุณสามารถใช้ได้:

การใช้บัตรเครดิตหรือบัตรเดบิต: วิธีที่ง่ายและรวดเร็วที่สุดสำหรับการเติมเงินในบัญชีเดิมพันของคุณคือการใช้บัตรเครดิตหรือบัตรเดบิต แค่กรอกรายละเอียดของบัตรของคุณและจำนวนเงินที่ต้องการเติม คุณสามารถเริ่มเล่นได้ทันที.

การใช้บัญชีธนาคาร: หากคุณไม่ต้องการใช้บัตรเครดิตหรือบัตรเดบิต คุณสามารถทำการโอนเงินผ่านบัญชีธนาคารของคุณได้. เพียงแค่เลือกธนาคารที่คุณมีบัญชี และทำการโอนเงินเข้าสู่บัญชีเดิมพัน.

การใช้วอลเล็ท: วิธีการอื่นที่สะดวกและปลอดภัยสำหรับการเติมเงินเพื่อเดิมพันบอลสดคือการใช้วอลเล็ท. วอลเล็ทเป็นบริการชำระเงินออนไลน์ที่ช่วยให้คุณสามารถทำการเติมเงินอย่างรวดเร็วและปลอดภัย.

ด้วยวิธีการทำการเติมเงินที่หลากหลาย เช่นในการใช้บัตรเครดิต, บัญชีธนาคาร หรือวอลเล็ท คุณสามารถเริ่มเดิมพันบอลสดได้อย่างสะดวกสบายและไม่ยากลำบาก. เตรียมพบกับประสบการณ์การเล่นที่มันส์ๆและตื่นเต้นกับเดิมพันบอลสดได้ทุกวันเลยจากเว็บไซต์การเดิมพันที่คุณสามารถเชื่อถือได้.

การดูเกมบอลสดเป็นกิจกรรมที่น่าสนุกและน่าตื่นเต้นสำหรับผู้ที่รักการกีฬา อย่างไรก็ตาม การเลือกเกมบอลสดที่เหมาะสมสำหรับคุณสำคัญมากเพื่อให้คุณสนุกกับประสบการณ์การรับชมอย่างเต็มที่

หากคุณเป็นแฟนแบบเสียเดิมพัน คุณควรเลือกเกมบอลสดที่มีประเภทของเกมและทีมที่คุณรู้จักและสามารถทำความเข้าใจได้ การทราบข้อมูลเกี่ยวกับทีม ตัวบ่งชั้น และประสบการณ์ของนักกีฬาจะช่วยให้คุณทำนายผลได้มีประสิทธิภาพมากยิ่งขึ้น

การเลือกช่องทางการรับชมเกมบอลสดก็มีความสำคัญ เลือกช่องทางที่มีคุณภาพและมีการสตรีมมิ่งที่เสถียร เพื่อไม่ให้ประสบปัญหาการดูแบบสะเพร่า

ความสะดวกสบายในการรับชมก็มีอิทธิพลในประสบการณ์การดูเกมขอโปรดคำนึงถึงสถานที่และเวลาที่ทำให้คุณสามารถรับชมอย่างสะดวกสบาย

สุดท้าย อย่าลืมถึงประสบการณ์การรับชมในระยะเวลายาวๆด้วย การเลือกเกมบอลสดที่ท้าทายและน่าประทับใจจะช่วยให้คุณไม่รู้สึกเบื่อและพร้อมมีพลังในการรับชมจนจบชั้นท้าย

ด้วยวิธีการเลือกเกมบอลสดที่เหมาะสมนี้ คุณจะสามารถเพลิดเพลินไปกับประสบการณ์การรับชมอย่างที่คุณต้องการ ต่อไปนี้เป็นคำแนะนำที่จะช่วยให้คุณเลือกเกมบอลสดอย่างฉลาดและเหมาะสมสำหรับคุณ

การถอนเงินจากการเดิมพันบอลสดเป็นขั้นตอนที่สำคัญที่ผู้เล่นควรทราบเพื่อให้การดำเนินการเป็นไปอย่างราบรื่น วันนี้เรามี 5 วิธีการที่สำคัญที่จะช่วยให้คุณทราบเกี่ยวกับขั้นตอนในการถอนเงินจากการเดิมพันบอลสดอย่างมีประสิทธิภาพ

ตรวจสอบเงื่อนไขและข้อกำหนด: ก่อนทำการถอนเงิน ควรอ่านและทำความเข้าใจเงื่อนไขและข้อกำหนดของเว็บไซต์การพนันอย่างละเอียด เพื่อป้องกันปัญหาในอนาคต

เลือกวิธีการถอนเงินที่เหมาะสม: เว็บไซต์การเดิมพันบอลสดมักมีตัวเลือกในการถอนเงินหลากหลายอย่าง เลือกวิธีการที่ทำให้คุณรู้สึกสะดวกและปลอดภัย

ยืนยันข้อมูลการทำรายการ: ก่อนที่จะทำการถอนเงิน คุณควรตรวจสอบข้อมูลการทำรายการว่าถูกต้องหรือไม่ เช่น จำนวนเงินที่ต้องการถอน

รอรับเงิน: หลังจากการทำรายการเสร็จสมบูรณ์ คุณต้องรอให้เงินถูกโอนเข้าบัญชีของคุณ โดยมักจะใช้เวลาไม่นาน

ติดต่อฝ่ายบริการลูกค้า: หากมีปัญหาหรือข้อสงสัยใด ๆ ในการถอนเงิน อย่าลังเลที่จะติดต่อฝ่ายบริการลูกค้าที่เว็บไซต์ เพื่อขอความช่วยเหลือ

ถ้าท่านทราบขั้นตอนเหล่านี้ การถอนเงินจากการเดิมพันบอลสดจะไม่เป็นปัญหาสำหรับท่านอีกต่อไป สนุกไปกับการเดิมพันและการถอนเงินอย่างมีความสุขและปลอดภัย.

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FIVE DAYS TO PREORDERS ⚡

Only five more days until our shop opens! Enjoy our three art prints included in both our merch and full bundles 💛

Prints designed by @willczek-art, Riori, and @dankmaths

Thank you for the boost! 💛🚧📺️

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[danni-phantom]

abbinamento cibo21

abbinamento cibo21

    Saltimbocca alla romana. Uno dei piatti della cucina romana più riprodotti fuori dai confini regionali: fettine di vitello arrotolate con prosciutto e salvia, chiuse con uno stecchino e cotte in poco burro con una spruzzatina di vino. Si può scegliere, in cottura e in tavola, un bianco locale come il Marino, oppure, se si preferisce un rosso, il Velletri e il Cerveteri. Sarde a beccafico. Ricetta tradizionale siciliana: sarde passate in forno cosparse di pangrattato, acciuga, pinoli e uvetta. Abbinamento regionale con un bianco: Alcamo o Contessa Entellina. Sarde a scapece. È fra i piatti di pesce tipici del Meridione. Le sarde infarinate si friggono nell’olio e poi si coprono con una marinata realizzata facendo bollire insieme aceto, aglio e peperoncino. Si insaporiscono infine con delle foglioline di menta. Ci vuole un vino rosso leggero, fruttato e poco tannico, servito fresco: ad esempio un Vesuvio Rosso. Sarde in savor. Una delle più classiche ricette venete: sarde fritte, marinate con cipolla, aceto, pinoli e uvetta. L’uso dell’aceto è consistente, ma l’armonia del piatto è tale da fondere piacevolmente l’agro e il dolce, ‘chiamando’ un vino bianco dal bouquet floreale e fruttato. Il Veneto ne offre parecchi: ad esem- pio Soave, Lugana, Pinot Bianco dei Colli Euganei. Il vicino Friuli suggerisce il Sauvignon del Collio. Chi vuole, d’estate può accostarci un rosso giovane servito fresco: Bardolino o Breganze. Scaloppine alla pizzaiola. Scaloppine cotte in una salsa fatta con olio d’oliva, pomodoro, sale, pepe e origano. Ottime in estate con un bianco fresco come Chardonnay del Collio, Frascati o Greco di Tufo. Per chi preferisce un rosso: Cabernet del Trentino, Sangiovese di Romagna o Refosco dei Colli Orientali del Friuli, tutti serviti freschi. Scampi crudi. L’importante è trovarli freschissimi. Per l’abbinamento, scegliere un Sauvignon dell’Alto Adige o del Collio, un Verdicchio dei Castelli di Jesi. C’è invece chi ama orientamento sulle bollicine: dal Prosecco di Coneqliano Valdobbiadene o i migliori Franciacorta. Sciatt. Sono delle specie di frittelle tonde di grano saraceno irnpast.iucon acqua, sale e grappa: al centro di ogni disco c’è un pezzetto di formaggio. Piatto tipico della Valtellina, lo si abbina coi rossi supe riori locali (Inferno e Sassella) o con lo Sfursat. Scottiglia. Un ricco stufato di carne aretino e maremmano: ne entrano a far parte pollo, coniglio, vitello, maiale e persino la cacciagione. S’accompagna col Chianti riserva o col Bolgheri Rosso. Le versioni più impegnative della scottiglia (col cinghiale in particolare) stanno col Brunello di Montalcino o col Bolgheri Sassicaia, oltre che coi grandi ‘supertuscans’. Sorbir d’àgnoli. La minestra dei giorni di festa in terra mantovana è costituita dagli agnoli in brodo, la forma locale dei ravioli. L’abbinamento è obbligatorio: il Lambrusco Mantovano. Chi non è schizzinoso non esiti a ricorrere al rituale del bevr’in vin, vuotando mezzo bicchiere di Lambrusco nel piatto colmo di brodo. Spaghetti aglio, olio e peperoncino. “Ci facciamo uno spaghettino aglio-olio?” Chi non ha mai trovato l’amico che gli ha fatto questa proposta? Ci vuole un bianco: ad esempio Collio Tocai, Biferno … Leggi tutto

https://online-wine-shop.com/abbinamento-cibo21/

[captainvegas]

abbinamento cibo21

abbinamento cibo21

    Saltimbocca alla romana.

Uno dei piatti della cucina romana più riprodotti fuori dai confini regionali: fettine di vitello arrotolate con prosciutto e salvia, chiuse con uno stecchino e cotte in poco burro con una spruzzatina di vino. Si può scegliere, in cottura e in tavola, un bianco locale come il Marino, oppure, se si preferisce un rosso, il Velletri e il Cerveteri.

Sarde a beccafico.

Ricetta tradizionale siciliana: sarde passate in forno cosparse di pangrattato, acciuga, pinoli e uvetta. Abbinamento regionale con un bianco: Alcamo o Contessa Entellina.

Sarde a scapece.

È fra i piatti di pesce tipici del Meridione. Le sarde infarinate si friggono nell’olio e poi si coprono con una marinata realizzata facendo bollire insieme aceto, aglio e peperoncino. Si insaporiscono infine con delle foglioline di menta. Ci vuole un vino rosso leggero, fruttato e poco tannico, servito fresco: ad esempio un Vesuvio Rosso.

Sarde in savor.

Una delle più classiche ricette venete: sarde fritte, marinate con cipolla, aceto, pinoli e uvetta. L’uso dell’aceto è consistente, ma l’armonia del piatto è tale da fondere piacevolmente l’agro e il dolce, ‘chiamando’ un vino bianco dal bouquet floreale e fruttato. Il Veneto ne offre parecchi: ad esem-

pio Soave, Lugana, Pinot Bianco dei Colli Euganei. Il vicino Friuli suggerisce il Sauvignon del Collio. Chi vuole, d’estate può accostarci un rosso giovane servito fresco: Bardolino o Breganze.

Scaloppine alla pizzaiola.

Scaloppine cotte in una salsa fatta con olio d’oliva, pomodoro, sale, pepe e origano. Ottime in estate con un bianco fresco come Chardonnay del Collio, Frascati o Greco di Tufo. Per chi preferisce un rosso: Cabernet del Trentino, Sangiovese di Romagna o Refosco dei Colli Orientali del Friuli, tutti serviti freschi.

Scampi crudi.

L’importante è trovarli freschissimi. Per l’abbinamento, scegliere un Sauvignon dell’Alto Adige o del Collio, un Verdicchio dei Castelli di Jesi. C’è invece chi ama orientamento sulle bollicine: dal Prosecco di Coneqliano Valdobbiadene o i migliori Franciacorta.

Sciatt.

Sono delle specie di frittelle tonde di grano saraceno irnpast.iucon acqua, sale e grappa: al centro di ogni disco c’è un pezzetto di formaggio. Piatto tipico della Valtellina, lo si abbina coi rossi supe riori locali (Inferno e Sassella) o con lo Sfursat.

Scottiglia.

Un ricco stufato di carne aretino e maremmano: ne entrano a far parte pollo, coniglio, vitello, maiale e persino la cacciagione. S’accompagna col Chianti riserva o col Bolgheri Rosso. Le versioni più impegnative della scottiglia (col cinghiale in particolare) stanno col Brunello di Montalcino o col Bolgheri Sassicaia, oltre che coi grandi ‘supertuscans’.

Sorbir d’àgnoli.

La minestra dei giorni di festa in terra mantovana è costituita dagli agnoli in brodo, la forma locale dei ravioli. L’abbinamento è obbligatorio: il Lambrusco Mantovano. Chi non è schizzinoso non esiti a ricorrere al rituale del bevr’in vin, vuotando mezzo bicchiere di Lambrusco nel piatto colmo di brodo.

Spaghetti aglio, olio e peperoncino.

“Ci facciamo uno spaghettino aglio-olio?” Chi non ha mai trovato l’amico che gli ha fatto questa proposta? Ci vuole un bianco: ad esempio Collio Tocai, Biferno Bianco, Alcamo.

Spaghetti alla carbonara.

Un popolarissimo primo della cucina romana. Gli spaghetti sono conditi con uova fresche, Pecorino Romano e guanciale di maiale rosolato. Da servire con una bottiglia di Frascati superiore o di Velletri Bianco.

Spaghetti cacio e pepe.

Piatto povero del Lazio: spaghetti bagnati con un po’ dell’acqua di cottura e insaporiti con una generosa grattugiata di Pecorino Romano e di pepe. Per chi ama i bianchi: Frascati superiore. Per chi predilige i rossi: Cerveteri.

Spaghetti con l’acciuga.

Primo semplicissimo: spaghetti conditi con l’acciuga salata rosolata nell’olio d’oliva. Sta benissimo col Fiano di Avellino, col Verdicchio dei Castelli di Jesi o col Soave.

Spaghetti con la bottarga.

La bottarga è costituita dalle uova di muggine (o di tonno) salate, pressate e stagionate per qualche mese. Si usa per insaporire generosamente gli spaghetti: ottimo l’abbinamento con la Vernaccia di Oristano in versione secca.

Spaghetti con le vongole.

Un classico fra i primi della cucina marinara, nelle due versioni con pomodoro o senza. Quando gli spaghetti con le vongole sono in bianco vengono abbinati con un vino bianco come Collio Sauvignon, Pinot Grigio di Lison-Pramaggiore, Soave (giovane), Verdicchio dei Castelli di Jesi, Solopaca. Se c’è il pomodoro si accostano con un rosso morbido come il Colli del Trasimeno o con un rosé come il Salice Salentino Rosato, ma anche con un bianco come l’Ischia Forastera.

Speck.

Pane nero e speck rappresentano l’ideale spuntino d’una vacanza in Alto Adige.

Se lo speck è affettato sottilmente sta benissimo coi bianchi Gewurztraminer e Mùller Thurgau,

mentre in fette larghe almeno un centimetro da tagliare a cubetti sta meglio con dei rossi più o meno carichi: Alto Adige Schiava, Lagrein Dunkel e Santa Maddalena.

Spezzatino di vitello.

Vuole un rosso d’un certo corpo, ma non invecchiato: vanno benissimo Torgiano, Rosso (onero, Valpolicella e Gutturnio dei Colli Piacentini secco.

Spiedo bresciano.

Quando si dice un piatto monumentale: sul grande spiedo bresciano vengono cotti pezzi di coniglio, pollo, maiale e poi uccelletti e patate. I sapori si mescolano, creando un insieme di grande armonia. L’abbinamento migliore è col Garda classico Groppello. In alternativa un Botticino o un Capriano del Colle Rosso, anch’essi bresciani.

Strudel.

Il classico strudel di mele trentino-tirolese si abbina in maniera perfetta col Vin Santo del Trentino. Eccellente anche col Ramandolo dolce dei Colli Orientali del Friuli, con l’Aleatico di Gradoli e con l’Albana di Romagna passito.

Tagliatelle al ragù.

Non c’è trattoria dell’area padana che non ve le proponga. Si abbinano con dei rossi leggeri come Bardolino, Valdadige Rosso, Freisa d’Asti o con dei vini vivaci come Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara o Bonarda frizzante dei Colli Piacentini.

Tajarin al tartufo bianco.

È semplicissimo, ma è un piatto da re: le tagliatelline piemontesi profumate col tartufo bianco di Alba sono una meraviglia. L’abbinamento classico è col Barbaresco, anche se questo comporta in genere un ulteriore sensibile esborso in aggiunta a quello dovuto al tartufo. In alternativa una buona Barbera d’Alba, preferibilmente invecchiata.

Taleggio.

Celebre formaggio lombardo da abbinare con un rosso come il Pinot Nero dell’Oltrepò Pavese. Chi opta per un bianco può scegliere un Gavi.

Torta pasqualina.

Questa torta salata ripiena di uova, ricotta ed erbette appartiene alla tradizione genovese. L’abbinamento può essere regionale, scegliendo fra due bianchi: un Cinque Terre o un Vermentino della Riviera Ligure di Ponente.

Tortelli di zucca.

Un classico della cucina mantovana: ravioli ripieni di zucca, amaretto, mostarda di mele e formaggio grana. Bene col Riesling delle Colline Mantovane del Garda o dell’Oltrepò Pavese. Ottimo abbinamento anche col Gewurztraminer dell’Alto Adige o col Mùller Thurgau del Trentino.

Tortellini in brodo.

Minestra classicissima della tradizione emiliano-romagnola. Date preferenza all’abbinamento regionale, scegliendo fra due opzioni: un rosso giovane ma di buon corpo e discreta acidità come il Sangiovese di Romagna o un vino brioso e vivace come il Lambrusco (Sorbara o Grasparossa di Castelvetro).

Trenette al pesto.

L’emblema della gastronomia ligure. I profumi del basilico e dell’aglio invitano all’abbinamento con un bianco giovane, fresco e morbido. Lo sposalizio è regionale: Cinque Terre, Vermentino dei Colli di Luni, Pigato di Albenga.

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