Comment live, Rip Curl Pro Bells Beach, “Stop being a dinosaur and do a turn!”

So there we have it straight in your face Occ n TC heat scored so it’s one each and set up for a final surfoff at some point in the future , what fucking load of shit they aren’t even trying to disguise the fact its a advertising farce.

Thanks for another shitty day of surf wosl. Otherwise bye all till next time.

Nice kway jacket leo

Is smote’ a smack from Chris Cote’?

Potential code brown if he doesn’t get his wildcard for the tub. Will have to close for the waiting period…

Maybe not Horan but bump Carroll up to Gen 2 and it’s basically fair…

Did kelly just justify the loss

ROASTED GOAT
Published: May 21, 2017 · Modified: Apr 3, 2023 by Makos

This one pan slow roasted goat leg recipe with pomegranate glaze, served with baked potatoes is one of the best goat recipes! You can also make it with lamb leg, there’s no difference, except maybe from the cooking time.

Slow roasting the meat, makes it tender and succulent and your guests will surely be impressed! Also, roasting some potatoes in the same pan is a common practice in Greece, something that makes dinner simpler and fuss-free.

ngredients
For the meat:
3 pounds (1.3 Kg) goat leg with the bone (you can also use lamb)
2-3 cloves of garlic cut into little sticks
3-4 sprigs of rosemary
Juice from 1 lemon
¼ cups olive oil
Salt and pepper to taste
1 tablespoon dried oregano
1 cup white wine
2 pounds baby potatoes or potatoes peeled and cut into wedges
For the glaze:
3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey
½ teaspoon ground coriander seeds, optional
Pinch of salt and pepper
1 teaspoon olive oil
Pomegranate arils for decoration, optional
Others:
Aluminum foil
Instructions
Preheat your oven to 356°F (180°C)
Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
Place the meat and the potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano.
Wrap well with foil and bake for 2 hours.
Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze. Gently smash the potatoes if you want them with crunchy edges.
Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.
Notes
Serve this dish with Baba Ganoush or tzatziki to wow your family and friends!