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Fire hazards will occur at the family dinner table. ANIME ONE PIECE SEASON 4 | EPISODE 37 THE PIRATES’ BANQUET AND OPERATION ESCAPE FROM ALABASTA! SPECIAL TOOLS Kitchen pliers TURKEY LOLLIPOPS 4 turkey legs PIRATE SPICE RUB 1½ tablespoons salt 1 tablespoon garlic powder ½ tablespoon sweet paprika ½ tablespoon onion powder 3 teaspoons brown sugar 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon ground cinnamon ⅛ teaspoon grated nutmeg 1 teaspoon black pepper GOLDEN BASTING LIQUID ¼ cup (55 g) unsalted butter 2 tablespoons honey 3 sprigs thyme Zest and juice of ½ large lemon Pinch salt 2 garlic cloves, minced FOR SERVING Cooked rice (optional) Hot sauce (optional) LUFFY’S FAVORITE MEAT STEPS 1 To make the turkey lollipops: Place a cutting board on your work surface and hold a turkey leg by the tip of the bone. Carefully carve around the bone where the meat ends on the leg with a sharp knife. Remove visible tendons and bones using pliers, then push the meat upward to create a meat lollipop. Repeat with the remaining turkey legs. 2 To make the pirate spice rub, in a small bowl, combine all the rub ingredients. 3 Wrap a baking tray with aluminum foil and place an oven-safe wire rack on top. Lay the turkey lollipops on the wire rack and pat them dry with paper towels. Sprinkle the pirate spice rub on and under the turkey skin, then pat to adhere. Refrigerate on the wire rack in the tray, uncovered, for 12 hours. 4 Take the turkey lollipops out of the refrigerator and let them come to room temperature, 1 hour to 1 hour 30 minutes, before baking. 5 Meanwhile, make the golden basting liquid: In a medium saucepan, combine the butter, honey, thyme, lemon zest and juice, and pinch of salt over medium heat and bring to a simmer. Let simmer until thick and the color turns yellow to golden, 9 to 10 minutes. Add the garlic in the last minute of cooking. Remove from the heat and set aside. 6 Preheat the oven to 450°F (230°C; gas mark 8) and move an oven rack to the middle. 7 Add 1 cup (240 ml) of water to the bottom of the baking tray, then wrap the exposed turkey leg bones of the lollipops on the wire rack with aluminum foil. Place the tray on the middle rack of In this recipe is for Diamond Crystal Kosher Salt and unsalted butter. If you’re using Maldon, table salt, or salted butter, reduce the amount to 1/4 teaspoon. The right balance between sweet and salty is often personal, so feel free to adjust to your own taste. Decorating Ideas Sugar cookies tend to be the go-to cookie for decorating, but shortbread cookies are just as good of a canvas. If you prefer a crisper, buttery cookie, why not try shortbreads instead?Add sprinkles: Sprinkle some coarse sugar, granulated sugar, or sprinkles over the cookies before baking them for some extra crunch or a splash of color.Make a glaze: In a small bowl whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of milk and 1 teaspoon of vanilla extract. Dip the tops of the cookies in the glaze and set them on a wire rack to set. You can try a lemon glaze by substituting lemon juice for the milk and lemon zest for the vanilla extract.Royal icing: Take your cookie decorating to the next level with royal icing. Try your hand at some of these bakery-level techniques for beautiful, professional-looking decorations. Simply Recipes / Mark Beahm Make-Ahead Shortbread Cookies When you’ve got a busy schedule, it can be difficult to work on a baking project from start to finish. Luckily, shortbread cookies are simple to make with many opportunities to pause and start back up later. Shortbread cookie dough, wrapped airtight, keeps for 1 week in the refrigerator

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An 8-inch round cake pan or line it with parchment paper.In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.Gradually add the wet ingredients to the dry ingredients and stir until fully incorporated.Pour the batter into the prepared pan and smooth the top with a spatula.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.This lemon almond flour cake offers a perfect balance of sweetness and tartness, making it an ideal choice for those looking for a light, refreshing treat that won’t spike their blood sugar. The almond flour provides a wonderful texture, while the lemon zest and juice add a burst of citrus flavor that brightens the entire cake. It’s a perfect option for anyone with dietary restrictions who still wants to enjoy a flavorful, gluten-free dessert.Chocolate Avocado CakeFor those who love chocolate but are looking for a healthier, guilt-free alternative, this chocolate avocado cake is the perfect solution. Packed with healthy fats from the avocado, this cake is moist, rich, and full of deep chocolate flavor. The use of almond flour and a sugar substitute makes it both diabetic-friendly and gluten-free, providing a satisfying treat without the blood sugar spike.Ingredients:1 1/2 cups almond flour1/4 cup cocoa powder (unsweetened)1/2 cup erythritol or preferred sugar substitute1 tsp baking powder1/4 tsp salt2 ripe avocados, mashed3 large eggs1/4 cup unsweetened almond milk1 tsp vanilla extract1/2 cup dark chocolate chips (optional)Instructions:Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.In another bowl, mash the avocados until smooth. Add the eggs, almond milk, and vanilla extract, and mix until well combined.Gradually add the wet ingredients to the dry ingredients and stir until smooth. If desired, fold in the dark chocolate chips.Pour the batter into the prepared pan and smooth the top.Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.This chocolate avocado cake is a decadent yet healthy dessert that combines the richness of chocolate with the creamy texture of avocado. The use of almond flour keeps it light and gluten-free, while the avocado adds a surprising moisture and healthy fats to the cake. It’s a great option for those looking for a diabetes-friendly dessert that satisfies a chocolate craving without the guilt.Pumpkin Spice CakeThis moist and flavorful pumpkin spice cake is a great way to enjoy the comforting flavors of fall all year round, while still keeping it diabetic-friendly and gluten-free. The blend of cinnamon, nutmeg, and pumpkin provides a rich, warming flavor, while. Free Downloads: Lemon Wire. License: All 1 2

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Tcl-tclreadline \ swig libboost-all-dev libeigen3-dev libspdlog-dev# Build 'lemon' from sourcecd ~/Work/vlsi/tools && mkdir lemon && cd lemonwget -zxf lemon-1.3.1.tar.gz && cd lemon-1.3.1cmake -B build .sudo cmake --build build -j $(nproc) --target install# Optional: Delete the 'lemon' sourcescd ~/Work/vlsi/tools && rm -fR lemonBuild all the tools needed for OpenROAD:cd ~/Work/vlsi/tools/OpenROAD-flow-scripts./build_openroad.sh --local# This step can take over 30 minutes# Update '.bashrc' to point to the OpenROAD toolsprintf '\n# Add Yosys and OpenROAD environment variables\n' >> ~/.bashrcprintf 'source ~/Work/vlsi/tools/OpenROAD-flow-scripts/setup_env.sh\n' >> ~/.bashrcClose the terminal and open a new one to pick up the environment variable changes.Step 6: Add VHDL to YosysWe need to add VHDL parsing to Yosys. Prerequisites are to install ‘gnat‘, then compile ‘ghdl‘.sudo apt install -y gnatcd ~/Work/vlsi/tools && git clone && cd ghdl./configure --prefix=/usr/localmakesudo make installInstall the ghdl-yosys-plugin:cd ~/Work/vlsi/tools && git clone ghdl-yosys-pluginmake# The plugin's installer detects where 'yosys' is on your system,# then installs the plugin to the right folder.make installTest the plugin’s integration:cd ~/Work/vlsi/tools/ghdl-yosys-plugin/examples/icestick/leds/ghdl -a leds.vhdlghdl -a spin1.vhdlyosys -m ghdl -p 'ghdl leds; synth_ice40 -json leds.json'You should see something like this in the output:2.47. Printing statistics.=== leds === Number of wires: 25 Number of wire bits: 130 Number of public wires: 25 Number of public wire bits: 130 Number of memories: 0 Number of memory bits: 0 Number of processes: 0 Number of cells: 94 SB_CARRY 22 SB_DFFE 4 SB_DFFESR 2 SB_DFFESS 2 SB_DFFSR 24 SB_LUT4 40Step 7: Test the InstallationOpenROAD is a bit hard to get into without any examples of the toolchain flow. The OpenROAD-flow-scripts repository has example designs, constraints and makefile flows.Test your installation, according to the OpenROAD Flow Tutorial:cd ~/Work/vlsi/tools/OpenROAD-flow-scripts/flowmake DESIGN_CONFIG=./designs/sky130hd/ibex/config.mk# This process takes about 30 minutesThis builds the ‘ibex‘ 32-bit RISC-V CPU core and the results end up here:~/Work/vlsi/tools/OpenROAD-flow-scripts/flow/results/sky130hd/ibex/base$To see the results in OpenROAD’s GUI, type:make DESIGN_CONFIG=./designs/sky130hd/ibex/config.mk gui_finalOpenROAD GUI Showing A Timing ReportThe tutorial is fairly essential to understanding how to set up a project and build it, so it is worth reading.(Optional) Step 8: Analog Design ToolsAnalog design is made easier with the use of XSchem, XSschem-Gaw and ngspice.If you’re going down this path, I recommend joining the open-source-silicon.dev Slack group.Install netgen:# Install netgencd ~/Work/vlsi/tools && git clone git://opencircuitdesign.com/netgencd netgen./configure --prefix=/usr/local/makesudo make installInstall XSchem:# Packages needed by XSchemsudo apt install -y csh libx11-dev libxrender1 libxrender-dev libxcb1 libxaw7-dev \ libx11-xcb-dev libcairo2 libcairo2-dev tcl8.6 tcl8.6-dev \ tk8.6 tk8.6-dev flex bison libxpm4 libxpm-dev gawk adms \ libreadline6-dev# Install XSchem from sourcecd ~/Work/vlsi/tools && git clone xschem./configure --prefix=/opt/xschemmakesudo make installprintf '\n# Add xschem to the path\nPATH=/opt/xschem/bin:$PATH\n' >> ~/.bashrcInstall ngspice, using this patch file:# Install ngspicecd ~/Work/vlsi/tools && git clone git://git.code.sf.net/p/ngspice/ngspicecd ngspicewget compile_linux.sh XSchem-gaw is the graphical waveform viewer for XSchem simulations. Install it like this:sudo apt install gettext libgtk-3-devcd ~/Work/vlsi/tools && git clone xschem-gawgettext -V# Make a note of the version number; mine was 0.20# If yours is different, change the 'sed' line belowsed -i 's/0\.18/0\.20/' po/Makefile.in.inaclocal && automake --add-missing && autoconf./configure --prefix=/opt/xschem-gawmakesudo make installprintf '\n# Add xschem-gaw to the path\nPATH=/opt/xschem-gaw/bin:$PATH\n' >> ~/.bashrcTo test it, run XSchem like this:Choose File -> Open, then explore the SkyWater Lemon VPN: Enjoy a Smooth and Secure VPN ConnectionLemon VPN is a free iPhone app developed by LemonBit Limited. It offers a smooth VPN connection with unlimited bandwidth, allowing users to protect their privacy on public WiFi hotspots and gain open access to their favorite content. 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Imagine a dessert that combines buttery richness with a light citrus zing—that’s the magic of a 7UP pound cake recipe! This classic Southern treat has been delighting taste buds for generations, thanks to its moist texture and unique hint of soda pop. Whether you’re hosting a gathering or craving something indulgent yet refreshing, this pound cake is a must-try. 7UP Pound Cake RecipeRecipe by SoukaynaCuisine: AmericanDifficulty: EasyCooking time1hour 15minutesThis 7UP pound cake recipe combines the light, zesty flavor of 7UP soda with the richness of a buttery pound cake for an irresistible treat perfect for any occasion.IngredientsFor the Cake3 cups all-purpose flour3 cups granulated sugar1 cup unsalted butter (softened)5 large eggs1/2 cup 7UP soda2 tsp lemon extract1 tsp vanilla extractFor the Glaze1 cup powdered sugar2 tbsp 7UP soda1 tbsp fresh lemon juiceDirectionsPreheat oven: Set your oven to 325°F (160°C). Grease and flour a bundt pan.Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).Add eggs: Add the eggs one at a time, beating well after each addition.Incorporate extracts: Mix in the lemon and vanilla extracts.Add flour and 7UP: Gradually add the flour alternately with the 7UP soda, starting and ending with the flour. Mix until just combined.Bake: Pour the batter into the prepared bundt pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.Prepare the glaze: In a small bowl, whisk together powdered sugar, 7UP, and lemon juice until smooth.Glaze the cake: Drizzle the glaze over the cooled cake and let it set before serving. Notes Ensure the butter is softened to achieve a creamy texture.Use fresh 7UP for maximum effervescence and flavor.Don’t overmix the batter to keep the cake light. Tips for Perfect 7UP Pound Cake RecipeUse Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.Don’t Skip the Lemon Extract: It enhances the citrusy flavor that makes this cake special.Test for Doneness: Insert a toothpick into the center; if it comes out clean, your cake is ready.Cool Properly: Allow the cake to cool in the pan for 15 minutes to prevent it from sticking.Adjust Glaze Consistency: Add more 7UP for a thinner glaze or more powdered sugar for a thicker drizzle.Recipe VariantsOrange Soda Pound Cake: Swap 7UP with orange soda for a different citrus twist.7UP Marble Pound Cake: Add cocoa powder to a portion of the batter and swirl it in for a marbled effect.Lemon-Lime Zest Pound Cake: Incorporate fresh lemon and lime zest into the batter for an extra punch of flavor.Gluten-Free Version: Use a 1:1 gluten-free flour substitute to make this recipe accessible for all.FAQCan I use diet 7UP for this recipe?Yes, but regular 7UP provides better sweetness and texture. Why is 7UP used in pound cake?The carbonation in 7UP adds a light texture while enhancing the citrus flavor.

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It’s sweetened with erythritol, making it an ideal treat for anyone watching their blood sugar. Whether you serve it at a holiday gathering or as an everyday snack, this cake is sure to be a hit with everyone.Vanilla Coconut Flour CakeThis soft and fluffy vanilla coconut flour cake is a simple yet delicious dessert perfect for anyone following a gluten-free and diabetic-friendly diet. The coconut flour provides a light and airy texture while being high in fiber and low in carbohydrates. Sweetened with a natural sugar substitute, this cake allows you to indulge in a classic dessert without worrying about blood sugar spikes. It’s a versatile cake that pairs beautifully with sugar-free frosting or fresh berries.Ingredients:1/2 cup coconut flour1/2 cup erythritol or preferred sugar substitute1 tsp baking powder1/4 tsp salt4 large eggs1/4 cup unsweetened almond milk1/4 cup melted coconut oil1 tsp vanilla extractInstructions:Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.In a medium bowl, whisk together the coconut flour, erythritol, baking powder, and salt.In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.Gradually add the dry ingredients into the wet ingredients, stirring until fully combined.Pour the batter into the prepared pan and smooth the top with a spatula.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.This vanilla coconut flour cake is a perfect dessert for those looking for a light, fluffy, and satisfying treat without the gluten or the sugar rush. The coconut flour keeps the cake soft and moist, while the vanilla flavor offers a comforting sweetness. It’s a simple, healthy option that can be customized with your favorite toppings or enjoyed on its own. Whether served at a gathering or enjoyed as a snack, it’s a great way to satisfy your cake cravings in a healthier way.Lemon Almond Flour CupcakesThese lemon almond flour cupcakes are light, tangy, and perfect for anyone with a gluten-free or diabetic-friendly lifestyle. The almond flour gives them a rich texture, while the lemon zest and juice add a refreshing citrusy punch. Sweetened with a natural sugar substitute, these cupcakes are a wonderful treat to enjoy without worrying about your blood sugar. They’re perfect for a snack, an afternoon tea, or even as a special dessert at any gathering.Ingredients:2 cups almond flour1/4 cup erythritol or preferred sugar substitute1 tsp baking powder1/4 tsp salt3 large eggs1/4 cup unsweetened almond milk1/4 cup melted coconut oilZest of 1 lemon2 tbsp fresh lemon juice1 tsp vanilla extractInstructions:Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.In a large bowl, combine the almond flour, erythritol, baking powder, and salt.In a separate bowl, whisk the eggs, then add the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.Gradually add the wet ingredients into. Free Downloads: Lemon Wire. License: All 1 2

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Two medium shallow bowls, combining the flour, paprika, garlic powder, and ¼ teaspoon salt in one and adding the beaten eggs to the other. Carefully open the top shell of a crab and stuff it with some of the beach fried rice. Fully coat the crab in the flour-paprika mixture, dip it into the beaten egg, and then coat again in the flour-paprika mixture. Repeat this step for the remaining crabs. 5 Once the oil is hot, slide a crab with a spatula into the oil, bottom side down. Cook for 2 to 3 minutes, then carefully flip and cook for another 2 to 3 minutes. Remove from the pan with the spatula and tongs to help hold the crab, transfer to a wire rack, and then lightly season with a pinch of salt. Repeat this step for the remaining crabs. 6 To make the lemon garlic dip: In a small bowl, mix all the dip ingredients until well combined. 7 To serve: Place 2 stuffed hard crabs on each plate with a dollop of lemon garlic dip, 2 lemon wedges, and a sprinkle of scallions. ◁ KATSUDON It’s established in the first episode of the anime that protagonist Yuri (Katsuki) loves katsudon (pork cutlet bowl). When he returns home to Japan after five years, and a year after his devastating loss at his first ice skating Grand Prix Final, his mom immediately offers him the dish, which is served at his family’s hot springs resort, Yu-topia Katsuki. Later in the series, Yuri is teased often by Viktor Nikiforov— his love interest and coach—and Yuri (Plisetsky)—his competitor and namesake—when they give him the nickname “Katsudon.” The dish appears multiple times in the show, either in a scene, by mention, or in the commercial bumper. ANIME YURI!!! ON ICE SEASON 1 | EPISODE 1 EASY AS PIROZHKI!! THE GRAND PRIX FINAL OF TEARS TONKATSU 4 pork loin cutlets or boneless pork chops (½ inch, or 12 mm, thick) ¼ teaspoon each salt and black pepper, plus more to taste ¼ cup (30 g) all-purpose flour 2 eggs, beaten 2 cups (160 g) panko bread crumbs Oil, for deep-frying KATSUDON ½ tablespoon oil, for cooking 1 small onion, thinly sliced ¼ cup (60 ml) soy sauce ¼ cup (60 ml) mirin 1 tablespoon sugar 1 teaspoon dashi powder dissolved in 1 cup (240 ml) water 4 eggs, beaten FOR SERVING 8 cups