My name is mayo 2

Is coming from one of my newest tracks im working on.if you like to use the vocal, you can upload your track on soundcloud or yt as a remix including "Pelican Beats, Scally".this Acapella is for Non Commercial use only, but you can contact me via email on my profile. 16th Aug 2022 17:18 - 2 years ago 12 1169 15 16th Aug 2022 17:18 - 2 years ago Description : what is bacalao you may ask? its salted codfish in the caribbean when a girl is upset and jealous bacalao is a slang that they are salty 12th Jul 2022 18:18 - 2 years ago 3 302 3 12th Jul 2022 18:18 - 2 years ago Description : From the sample track on my trax page 29th Jun 2022 18:58 - 2 years ago 2 549 3 29th Jun 2022 18:58 - 2 years ago Description : sang this to a utube Dancehall instrumental(check it out on my trax page) 14th Feb 2022 05:28 - 3 years ago 14th Feb 2022 05:28 - 3 years ago Description : Since people are not respecting the usage rights send a message for approval to credit me on streaming and using my voice. Credit: Improvisar. "Your Name". Feat. AHYANBPM: 110 Cm.Sorry for my breath hope you can clean it or put in the trash. Have fun and show me the result.Make us famous! haha You can get royalties with your track, just don't sell my voice on voice banks, please. 10th Nov 2021 22:48 - 3 years ago 10th Nov 2021 22:48 - 3 years ago Description : *First** make sure you contact me using the RIGHT INSTAGRAM... this other Michael has been getting my traffic instagram.com/michaelmayomusichelp me beat this dude who's been carelessly taking away my business c; follow me!2nd if you use please name "Michael Mayo - Dancin' On My Own (YourName Remix)3rd for licensing contact me on insta or my website itsmichaelmayo.comOther ways to contact:Soundcloud.com/mayo-musictwitter.com/mayoandketchuptiktok.com/@michaelmayomusic 3rd Jul 2021 12:32 - 3 years ago 1 1046 7 3rd Jul 2021 12:32 - 3 years ago Description : if you need the dry vocals dm meif you want to use it for commercial purposes dm me@itsmarcovernice on InstagramPlease put featuring Marco Vernice if you use the accapellainstagram @itsmarcovernice 6th May 2021 17:24 - 3 years ago 0 67 1 6th May 2021 17:24 - 3 years ago Description : Wet and

I like my Broccoli Salad with slightly softened bite rather than a hard raw crunch, and plenty of dressing that’s not excessively mayo-heavy. The dressing is still creamy, but it’s a lightened up mayo based dressing with fantastic flavourings – and there’s plenty of it!For an even healthier option, try this Broccoli Salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing, or this Broccoli Salad with Sour Cream dressing!The mere mention of Broccoli Salad conjures up visions of giant bowls of broccoli swimming in oily mayo dressing that’s often too sweet. Just the thought makes my thighs start expanding.Yet I cannot deny that I’m a sucker for a good Broccoli Salad with a creamy dressing. So today, I’m sharing mine. Plenty of dressing. Lots of add ins to make the salad interesting. And marinated broccoli with a softened crisp bite, rather than hard raw crunch.A BETTER RAW BROCCOLII know some people have a hard no! stance on raw broccoli. I’m pro raw broccoli in salads – as long as it’s had time to “marinate” and soften slightly. It’s not so much the stems that bothers me – I actually like the crisp freshness of the stems. It’s the florets. They’re just kind of dry and crumbly when raw.Solution:a) give the salad time to marinate in the creamy lemon dressing which slightly tenderises the broccoli. Both the acid and the oil in the dressing helps here; andb) slicing the florets thickly rather than leaving them whole. More surface area = better marinating effect to take the hard raw edge off the broccoli.PLENTY OF LIGHTER MAYO DRESSINGThis dressing is made with a combination of mayonnaise, sour cream or yoghurt, lemon and milk, plus flavourings. The sour cream or yoghurt act as a thickener with a touch of acidity and the milk thins out the dressing, making it pourable for better coverage and so the florets soak up the dressing like a sponge. Plenty of dressing flavourings compensate for using less mayonnaise.PATIENCE IS A VIRTUE I STRUGGLE WITHThis is one of those salads that is best made the day before – or at the very least 2 hours before serving.I don’t deal with this well. I pick at it constantly straight after making it – and am always disappointed with how it tastes, and I fret that it’s not going to taste great.Have patience my friends. Let time work its magic, let

On Wednesday, Patriots coach Jerod Mayo met with reporters for the first time since former Patriots coach Bill Belichick offered criticism in two different contexts regarding Mayo’s decision to publicly say the Patriots are a “soft team, across the board.”The question came late in the press conference, phrased in a roundabout way: “You mentioned the noise at the beginning when you started talking. Are you disappointed at all that Bill [Belichick] has been vocal and has taken, it feels like, some shots with this process?”“Look, like I said, my main focus is the guys inside of this building, not only the players, but also the coaches and the rest of the staff,” Mayo said. “Look, as soon as we turn this thing around, then we’ll be OK. It comes down to wins and losses. That’s what it comes down to, and that’s what you’re ultimately judged by.”As to the issue of noise, Mayo addressed the subject at the top of the press conference, without prompting.“Like I always tell you guys, I always take this opportunity to speak with you guys really with the understanding that I’m talking to the players, right?” Mayo said. “I’m talking to the players. Obviously, there are things where I’m talking to the fans as well, but the message for those guys is it’s all about the Jets, and we’re moving forward. Obviously, there’s a lot of noise out there, and I said, ‘We are what our record is, and we have to get better.’ That ultimately is my responsibility, and look, I take all the blame, and it’s fine. It’s moving on to the Jets.” That’s an interesting way to put it, but it wouldn’t be the first time a coach used press conferences to send a message to players. That said, there was no reason for Mayo to tell the world his team is soft immediately after having the chance in the locker room to tell him they’re soft directly.Regardless, it sounds as if Mayo will try to use the criticism from Belichick as a rallying cry.“Just continue to use this as an opportunity to get closer as a unit,” Mayo said. “It’s not the first time that any of those men in there have had to deal with adversity, myself included. It’s a time for us to get closer while everything around you gets louder, and hopefully, we go out there and get a victory.”The manner in which the Patriots players react to Mayo’s words, given the reaction those words sparked from Belichick, makes Sunday’s game one of the most fascinating of the weekend. The Patriots, at 1-6, have a chance to put a proverbial fork in the 2-5 Jets.Really, if the Jets

Yum Yum Sauce… the name says it all! This tasty mayo-based sauce is all the rage in Hibachi restaurants, and once you make it at home, you’ll see why!It’s just a quick stir of a few basic ingredients I already have on hand, then I’m all ready for unlimited dipping and drizzling.It’s creamy, tangy, with just a hint of sweetness. The perfect blend to go alongside so many different things.Creamy, pink sauces come in so many varieties. From my spicy Sriracha Mayo, to the mildly briny Utah Fry Sauce, to the bold and complex Louisiana Remoulade, we’ve made our share in the Gypsy Plate kitchen.Yum yum sauce is another such condiment, and is becoming one of the most popular all across the country.Yum yum sauce is a simple sauce of mayo and a few other basic ingredients. Often called Japanese Steakhouse Sauce, it was invented in the 1980’s, and is now a staple in hibachi restaurants. Bottled varieties can be found in the international aisle of most supermarkets.Despite that, the sauce is not Japanese at all. It’s origins trace to Albany, Georgia, where it was created by restauranteur Terry Ho. It is also called seafood sauce, white sauce, and Japanese steak sauce. However, it goes so well with hibachi style meats and vegetables, it has become the condiment that Americans associate with Japanese steakhouses.Mayonnaise – I use Dukes, but any of your favorite good quality mayo will do.Tomato Paste – It lends to the pink color.Melted butter – It makes the sauce extra special.Rice vinegar – For a little tang.Honey – For a hint of sweetness.Paprika – Regular, not smoked.Garlic Powder – Just a hint.Water – To make the sauce less thick.Use good quality ingredients. This might go without saying, but it’s key for any homemade condiment.I always taste and adjust the sauce. I can add honey to make it a little sweeter, or rice vinegar for more tang. It’s my yum yum sauce!Add the water gradually. You may not need all of it, it’s just to give the sauce a smooth consistency.Yum yum sauce is best served cold, so I chill it before serving.Make it ahead of time. This sauce stores well, so if you love it like we do, make a big batch!Yum yum sauce is the perfect accompaniment for Hibachi Chicken and vegetables, as well as shrimp.It’s also great as a dip for so many of my favorite finger foods. Or, try slathering it on sandwiches, burgers or wraps. Get creative! Don’t just think of it as a Japanese steakhouse sauce… think of it as an anything sauce!Give your taste buds a treat with this quick and easy Yum Yum Sauce recipe. You don’t need to make

Is better than boiling because the florets get waterlogged.2. Mayonnaise - I recommend Hellman's or S&W (I'm in Australia). Cheaper brands are too sour or too sweet. I don't use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it's not the best for this dish, flavour is too smooth 🙂 )3. Nutrition per serving, assuming 8 servings. LIFE OF DOZERHe can inhale a hunk of cheese in 1 chomp. And yet, he nibbles on a single broccoli floret for almost a minute, crumbling it into pieces before progressively and very deliberately eating each tiny piece. ? I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More Free Recipe eBooks Join my free email list to receive THREE free cookbooks! Reader Interactions