CPU
@cpu.nafoeverywhere.org
Happy to help, especially Ukraine
Supporting democracy and defending people.
#NAFO, #BlueCrew, #DemocracyDefender, #HomeChef
Langley, VA
Supporting democracy and defending people.
#NAFO, #BlueCrew, #DemocracyDefender, #HomeChef
Langley, VA
Pinned
CPU
@cpu.nafoeverywhere.org
· Jan 17
nafo_sextunnels
NAFO Sex Tunnels, just on the side of the biolabs.
sextunnels.nafoeverywhere.org
#NAFO & #BlueCrew
The NAFO SexTunnels are open.
To grab a ticket, do a donation (any amount) to any recognized UA fundraiser.
Post on Bluesky the receipt and mention me.
sextunnels.nafoeverywhere.org
The NAFO SexTunnels are open.
To grab a ticket, do a donation (any amount) to any recognized UA fundraiser.
Post on Bluesky the receipt and mention me.
sextunnels.nafoeverywhere.org
The tanker has a Liberian flag, the owner is from Greece.
I cannot find it on a list of sanctioned shadow fleet vessels.
The destination was Novorossiysk, russia.
I cannot find it on a list of sanctioned shadow fleet vessels.
The destination was Novorossiysk, russia.
January 13, 2026 at 10:36 AM
The tanker has a Liberian flag, the owner is from Greece.
I cannot find it on a list of sanctioned shadow fleet vessels.
The destination was Novorossiysk, russia.
I cannot find it on a list of sanctioned shadow fleet vessels.
The destination was Novorossiysk, russia.
Reported, blocked, and added to the scam list.
January 12, 2026 at 10:51 PM
Reported, blocked, and added to the scam list.
Help me by watching it on YouTube: youtube.com/shorts/NMN8i... or on Instagram: www.instagram.com/p/DTaU35FD7n6/
Ravazzate Siciliane (Sicilian pastry filled with ragu)
YouTube video by CPU's Food
youtube.com
January 12, 2026 at 1:16 PM
Help me by watching it on YouTube: youtube.com/shorts/NMN8i... or on Instagram: www.instagram.com/p/DTaU35FD7n6/
Music is Night of Sicily by a-emotionsHD / Angelo Giardina from Pixabay
January 12, 2026 at 1:16 PM
Music is Night of Sicily by a-emotionsHD / Angelo Giardina from Pixabay
- Brush the items with the egg wash and then sprinkle sesame seeds over; brush the egg wash again after a couple of minutes
- Bake in the preheated oven at 180°C for 18 minutes; for the first 10 minutes, keep the fan on
- Let them rest 10 minutes before eating
- Bake in the preheated oven at 180°C for 18 minutes; for the first 10 minutes, keep the fan on
- Let them rest 10 minutes before eating
January 12, 2026 at 1:16 PM
- Brush the items with the egg wash and then sprinkle sesame seeds over; brush the egg wash again after a couple of minutes
- Bake in the preheated oven at 180°C for 18 minutes; for the first 10 minutes, keep the fan on
- Let them rest 10 minutes before eating
- Bake in the preheated oven at 180°C for 18 minutes; for the first 10 minutes, keep the fan on
- Let them rest 10 minutes before eating
- Fold the borders of the disk over the filling, completely covering it; press well to seal
- Place all the items on a baking tray covered with parchment paper, with the seam side down
- Beat 1 egg with a splash of milk and a pinch of salt
- Place all the items on a baking tray covered with parchment paper, with the seam side down
- Beat 1 egg with a splash of milk and a pinch of salt
January 12, 2026 at 1:16 PM
- Fold the borders of the disk over the filling, completely covering it; press well to seal
- Place all the items on a baking tray covered with parchment paper, with the seam side down
- Beat 1 egg with a splash of milk and a pinch of salt
- Place all the items on a baking tray covered with parchment paper, with the seam side down
- Beat 1 egg with a splash of milk and a pinch of salt
- Split the dough into 6 portions; make balls by folding each piece on itself a few times
- Cover and let it rise 30 minutes
- Over a floured surface, form disks of about 20 cm in diameter
- Add ⅙ of the ragu on the center, press it well, and make a round surface
- Cover and let it rise 30 minutes
- Over a floured surface, form disks of about 20 cm in diameter
- Add ⅙ of the ragu on the center, press it well, and make a round surface
January 12, 2026 at 1:16 PM
- Split the dough into 6 portions; make balls by folding each piece on itself a few times
- Cover and let it rise 30 minutes
- Over a floured surface, form disks of about 20 cm in diameter
- Add ⅙ of the ragu on the center, press it well, and make a round surface
- Cover and let it rise 30 minutes
- Over a floured surface, form disks of about 20 cm in diameter
- Add ⅙ of the ragu on the center, press it well, and make a round surface
- Let it cool down, uncovered, at least 4 hours
- Mix 400 g of AP flour with a teaspoon of salt, 3 teaspoons of sugar, and 2 teaspoons of dry yeast
- Add 50 g of lard and start mixing
- Add 220 ml of lukewarm water and mix for 5 minutes
- Let it rise, covered, for 1 hour and a half
- Mix 400 g of AP flour with a teaspoon of salt, 3 teaspoons of sugar, and 2 teaspoons of dry yeast
- Add 50 g of lard and start mixing
- Add 220 ml of lukewarm water and mix for 5 minutes
- Let it rise, covered, for 1 hour and a half
January 12, 2026 at 1:16 PM
- Let it cool down, uncovered, at least 4 hours
- Mix 400 g of AP flour with a teaspoon of salt, 3 teaspoons of sugar, and 2 teaspoons of dry yeast
- Add 50 g of lard and start mixing
- Add 220 ml of lukewarm water and mix for 5 minutes
- Let it rise, covered, for 1 hour and a half
- Mix 400 g of AP flour with a teaspoon of salt, 3 teaspoons of sugar, and 2 teaspoons of dry yeast
- Add 50 g of lard and start mixing
- Add 220 ml of lukewarm water and mix for 5 minutes
- Let it rise, covered, for 1 hour and a half
- Add salt, pepper, chilis, a glass of red wine, and 2 bay leaves
- Let the red wine evaporate completely, then add 50 g of tomato concentrate and 50 g of tomato puree
- Mix and cook for 10 minutes
- Add 150 g of green peas, mix, and cook another 5 minutes; be sure the sauce is very thick
- Let the red wine evaporate completely, then add 50 g of tomato concentrate and 50 g of tomato puree
- Mix and cook for 10 minutes
- Add 150 g of green peas, mix, and cook another 5 minutes; be sure the sauce is very thick
January 12, 2026 at 1:16 PM
- Add salt, pepper, chilis, a glass of red wine, and 2 bay leaves
- Let the red wine evaporate completely, then add 50 g of tomato concentrate and 50 g of tomato puree
- Mix and cook for 10 minutes
- Add 150 g of green peas, mix, and cook another 5 minutes; be sure the sauce is very thick
- Let the red wine evaporate completely, then add 50 g of tomato concentrate and 50 g of tomato puree
- Mix and cook for 10 minutes
- Add 150 g of green peas, mix, and cook another 5 minutes; be sure the sauce is very thick
- Prepare a soffritto with half an onion, one small carrot, 1 stick of celery, and one clove of garlic
- Cook them in 1 tablespoon of olive oil for 5 minutes
- Add 200 g of ground beef and 150 g of ground pork, mix, and let them get a brown color
- Cook them in 1 tablespoon of olive oil for 5 minutes
- Add 200 g of ground beef and 150 g of ground pork, mix, and let them get a brown color
January 12, 2026 at 1:16 PM
- Prepare a soffritto with half an onion, one small carrot, 1 stick of celery, and one clove of garlic
- Cook them in 1 tablespoon of olive oil for 5 minutes
- Add 200 g of ground beef and 150 g of ground pork, mix, and let them get a brown color
- Cook them in 1 tablespoon of olive oil for 5 minutes
- Add 200 g of ground beef and 150 g of ground pork, mix, and let them get a brown color
Ravazzate siciliane (Sicilian pastry filled with ragu)
(2 servings)
#food #BuonAppetito
Full recipe in the thread ↓
(2 servings)
#food #BuonAppetito
Full recipe in the thread ↓
January 12, 2026 at 1:16 PM
Ravazzate siciliane (Sicilian pastry filled with ragu)
(2 servings)
#food #BuonAppetito
Full recipe in the thread ↓
(2 servings)
#food #BuonAppetito
Full recipe in the thread ↓
Bad approximation.
1 EUR is today 219,134 IRL
You can get 1 million IRL for less than 5 euros.
But keep in mind a bottle of Pepsi costs about 900 thousands.
1 EUR is today 219,134 IRL
You can get 1 million IRL for less than 5 euros.
But keep in mind a bottle of Pepsi costs about 900 thousands.
January 12, 2026 at 10:43 AM
Bad approximation.
1 EUR is today 219,134 IRL
You can get 1 million IRL for less than 5 euros.
But keep in mind a bottle of Pepsi costs about 900 thousands.
1 EUR is today 219,134 IRL
You can get 1 million IRL for less than 5 euros.
But keep in mind a bottle of Pepsi costs about 900 thousands.
Will change within a month.
And the main square of Tehran will be renamed Masha Amini plaza.
And the main square of Tehran will be renamed Masha Amini plaza.
January 11, 2026 at 12:14 PM
Will change within a month.
And the main square of Tehran will be renamed Masha Amini plaza.
And the main square of Tehran will be renamed Masha Amini plaza.
Merci pour ton repost.
January 11, 2026 at 11:52 AM
Merci pour ton repost.
Help me by watching it on YouTube: youtube.com/shorts/aFSDi... or on Instagram: www.instagram.com/p/DTXf0C1Dfut/
Supercapricciosa laminated pizza
YouTube video by CPU's Food
youtube.com
January 11, 2026 at 10:38 AM
Help me by watching it on YouTube: youtube.com/shorts/aFSDi... or on Instagram: www.instagram.com/p/DTXf0C1Dfut/
Music is Gangster Pizza by HD-Studio from Pixabay
January 11, 2026 at 10:38 AM
Music is Gangster Pizza by HD-Studio from Pixabay
- Add the grated low-moisture mozzarella
- Add olives and caramelized onions
- Finish with the buffalo mozzarella bites; do NOT add prosciutto or basil sauce now!
- Bake at 220°C for 16 mins
- Let it rest on a rack for 5 minutes
- Add the prosciutto rosettes and then distribute the basil sauce over
- Add olives and caramelized onions
- Finish with the buffalo mozzarella bites; do NOT add prosciutto or basil sauce now!
- Bake at 220°C for 16 mins
- Let it rest on a rack for 5 minutes
- Add the prosciutto rosettes and then distribute the basil sauce over
January 11, 2026 at 10:38 AM
- Add the grated low-moisture mozzarella
- Add olives and caramelized onions
- Finish with the buffalo mozzarella bites; do NOT add prosciutto or basil sauce now!
- Bake at 220°C for 16 mins
- Let it rest on a rack for 5 minutes
- Add the prosciutto rosettes and then distribute the basil sauce over
- Add olives and caramelized onions
- Finish with the buffalo mozzarella bites; do NOT add prosciutto or basil sauce now!
- Bake at 220°C for 16 mins
- Let it rest on a rack for 5 minutes
- Add the prosciutto rosettes and then distribute the basil sauce over
- Roll the dough to a rectangle as big as your baking tray (mine is 40 x 30 cm)
- Preheat your oven to 220°C
- Place the rolled dough on the baking tray (use parchment paper if you like; it is not needed)
- Add the sauce on the bottom, going almost to the borders
- Distribute the Parmigiano Reggiano
- Preheat your oven to 220°C
- Place the rolled dough on the baking tray (use parchment paper if you like; it is not needed)
- Add the sauce on the bottom, going almost to the borders
- Distribute the Parmigiano Reggiano
January 11, 2026 at 10:38 AM
- Roll the dough to a rectangle as big as your baking tray (mine is 40 x 30 cm)
- Preheat your oven to 220°C
- Place the rolled dough on the baking tray (use parchment paper if you like; it is not needed)
- Add the sauce on the bottom, going almost to the borders
- Distribute the Parmigiano Reggiano
- Preheat your oven to 220°C
- Place the rolled dough on the baking tray (use parchment paper if you like; it is not needed)
- Add the sauce on the bottom, going almost to the borders
- Distribute the Parmigiano Reggiano
- Spread ¾ of the frozen butter all over the rolled dough
- Fold ⅓ over the center and the last ⅓ over again
- Add half of the butter on the center and fold ⅓ of the dough over
- Cover half with the remaining butter and cover it with half of the dough
- Fold ⅓ over the center and the last ⅓ over again
- Add half of the butter on the center and fold ⅓ of the dough over
- Cover half with the remaining butter and cover it with half of the dough
January 11, 2026 at 10:38 AM
- Spread ¾ of the frozen butter all over the rolled dough
- Fold ⅓ over the center and the last ⅓ over again
- Add half of the butter on the center and fold ⅓ of the dough over
- Cover half with the remaining butter and cover it with half of the dough
- Fold ⅓ over the center and the last ⅓ over again
- Add half of the butter on the center and fold ⅓ of the dough over
- Cover half with the remaining butter and cover it with half of the dough
- Add 190 ml of lukewarm water (about 40°C) and mix for 3 minutes with your hands
- Form a ball and let it rest for 30 minutes
- Add a good amount of flour on your counter and roll the dough to a square about 2 mm thick; do not worry if it is not perfect now
- Form a ball and let it rest for 30 minutes
- Add a good amount of flour on your counter and roll the dough to a square about 2 mm thick; do not worry if it is not perfect now
January 11, 2026 at 10:38 AM
- Add 190 ml of lukewarm water (about 40°C) and mix for 3 minutes with your hands
- Form a ball and let it rest for 30 minutes
- Add a good amount of flour on your counter and roll the dough to a square about 2 mm thick; do not worry if it is not perfect now
- Form a ball and let it rest for 30 minutes
- Add a good amount of flour on your counter and roll the dough to a square about 2 mm thick; do not worry if it is not perfect now
- Put 70 g of butter in the freezer for half an hour, then grate it
- Spread it over a plastic or ceramic surface and put it back in the freezer
- Mix 360 g AP flour with 1 teaspoon salt, 1 teaspoon sugar, and 12 g instant yeast
- Add 35 ml oil and mix again
- Spread it over a plastic or ceramic surface and put it back in the freezer
- Mix 360 g AP flour with 1 teaspoon salt, 1 teaspoon sugar, and 12 g instant yeast
- Add 35 ml oil and mix again
January 11, 2026 at 10:38 AM
- Put 70 g of butter in the freezer for half an hour, then grate it
- Spread it over a plastic or ceramic surface and put it back in the freezer
- Mix 360 g AP flour with 1 teaspoon salt, 1 teaspoon sugar, and 12 g instant yeast
- Add 35 ml oil and mix again
- Spread it over a plastic or ceramic surface and put it back in the freezer
- Mix 360 g AP flour with 1 teaspoon salt, 1 teaspoon sugar, and 12 g instant yeast
- Add 35 ml oil and mix again
- Add another half a tablespoon of oil, and mix again; put it in a cup and add another half a tablespoon of olive oil; mix
- Get 150 g of prosciutto cut in small slices, and roll each slice on itself to create a rose (create about 12 rosettes)
- Get 150 g of prosciutto cut in small slices, and roll each slice on itself to create a rose (create about 12 rosettes)
January 11, 2026 at 10:38 AM
- Add another half a tablespoon of oil, and mix again; put it in a cup and add another half a tablespoon of olive oil; mix
- Get 150 g of prosciutto cut in small slices, and roll each slice on itself to create a rose (create about 12 rosettes)
- Get 150 g of prosciutto cut in small slices, and roll each slice on itself to create a rose (create about 12 rosettes)