Kahre - Mistress of the Currents, She Who Directs The Waves
An ocean deity from the world of Throneless! Thought it might be fun to make some icons for the pantheon
seen from Belgium

seen from United States
seen from Germany
seen from United Kingdom

seen from United States
seen from China

seen from Germany
seen from Hong Kong SAR China
seen from Germany

seen from Germany
seen from Singapore

seen from Czechia
seen from Germany
seen from United States

seen from United States

seen from United States

seen from United States
seen from United States
seen from Türkiye

seen from United Kingdom
Kahre - Mistress of the Currents, She Who Directs The Waves
An ocean deity from the world of Throneless! Thought it might be fun to make some icons for the pantheon
Dr. TRAVIS WADE KAHRE DC - CHIROPRACTIC
Check Dr. TRAVIS WADE KAHRE DC - CHIROPRACTIC Profile on http://www.physicianusa.org/dr-travis-wade-kahre-dc-chiropractic/
Dr. TRAVIS WADE KAHRE DC - CHIROPRACTIC
Meet Dr. TRAVIS WADE KAHRE , DC - CHIROPRACTIC, Fix Appointment, Phone number, Contacts & Get medical advice here.
ganeng kah-re gai on Healthy Life Mix
ganeng kah-re gai on http://healthylifemix.com/ganeng-kah-re-gai/
ganeng kah-re gai
Recipe from "Quick & Easy Thai" by Nancie McDermott.
2 3/4 cup unsweetened coconut milk 3 tbs yellow curry paste 1lb chicken cut into bite-size pieces or strips 2 cups chicken broth or water 2 medium potatoes peeled and cut into bite-sized pieces (about 1.5 cups) 1 medium onion cut into thick wedges (about 1 cup) 2 tbs fish sauce 1 tbs palm sugar or brown sugar
In medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to cover it with the sauce.
Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce and palm sugar and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.
Variation: You can use shrimp, but don’t add until the potatoes are done and cook until the shrimp turn pink.
Changes: I used about 1 pound of small golden potatoes quartered and I didn’t bother to peel them.
GOLD COINS, Yours and MIne - read it and WEEP...to Admin/CapeCoral from a good friend
THE U.S. VS. ROBERT KAHRE: A HORRIBLE MISCARRIAGE OF JUSTICE
by Jacob G. HornbergerDecember 9, 2013 The Ninth Circuit Court of Appeals has upheld the criminal conviction of Robert Kahre, the man who incurred the wrath of the IRSby paying his employees in…
View Post