Last ActiveJul 3, 2018
BirthdayJan 18, 2013 (13 years old)
Next BirthdayJan 18, 2027 (83 days)
Combat
Kills0
Losses3
Efficiency0%
Danger Ratio100%
ISK
Destroyed0
Lost7.1k
ISK Efficiency0%
Balance-7119
Solo
Solo Kills0
Solo Ratio0%
Final Blows0
Combat Points0
Other
NPC Losses0
NPC Loss Ratio0%
Avg Kills/Day0.00
ActivityInactive
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Bio
For the salsa verde:
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.Tie up the stalk ends of your bunch of thyme, place the leafy ends in a pestle and mortar and give it a good bash. This will remove the tasty leaves and leave you with what looks like a miniature broom. Put this to one side. Add your garlic, anchovy fillet and lemon zest to the mortar. Bash to a paste and stir in your olive oil.Your fillet steaks should be about 2.5cm thick. Wrap a piece of bacon around each steak (this gives them a really good flavour) and secure loosely with a piece of string. Peel the mushroom skins off, which only takes a second and helps them absorb the marinade. Brush the steaks and mushrooms with some of your flavoured thyme oil,
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.Tie up the stalk ends of your bunch of thyme, place the leafy ends in a pestle and mortar and give it a good bash. This will remove the tasty leaves and leave you with what looks like a miniature broom. Put this to one side. Add your garlic, anchovy fillet and lemon zest to the mortar. Bash to a paste and stir in your olive oil.Your fillet steaks should be about 2.5cm thick. Wrap a piece of bacon around each steak (this gives them a really good flavour) and secure loosely with a piece of string. Peel the mushroom skins off, which only takes a second and helps them absorb the marinade. Brush the steaks and mushrooms with some of your flavoured thyme oil,
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