Thread: Did I do the right thing by not making this girl my srs gf?

We were dating for 6-7 months and she told me i never made her feel like she's my girl.. she she left me for another guy

The problem was she was just so trashy and slooty sometimes i felt embarressed going out with her and telling people she's my gf

she was awesome, fun loving, cute but

- I'm 95% sure her partner count was 70+
- She dressed really skanky, heavy make up, tonnes of perfume, boobs out, bra out etc
- super insecure and had no self repsect for her self
- posted half naked pictures on instagram
- my own parents met her and told me thhey think she is really 'trashy'
-tinder user
- really low iq and basic
- really clingy and needy
- said her dad is a cheater and a liar
- thinks all men are liars and bad nd ****


felt embarressed to tell people shes' my gf

bumped!

bump

A balding manlet loser who suffers from autism and personality disorders has done well to get any girl. Well done sandman!


Mangalorean chicken curry
serves
6
Prep Time
25mins
Cook Time
1hr
Ingredients
17
Difficulty
Easy



Ingredients

1/4 cup (60ml) ghee or sunflower oil
2 onions, finely chopped
1kg chicken joints (bone in), cut into medium-sized pieces
16-18 fresh curry leaves
2 dried chillies
400ml coconut milk
1 tbs tamarind paste
Pinch of chilli powder (optional) and Indian hoppers (from Indian food shops), to serve

Spice blend

2 tbs coriander seeds
1 1/2 tsp cumin seeds
1/2 tsp black peppercorns
3 cloves
2.5cm cinnamon stick
2-4 dried chillies
140g fresh or frozen coconut, coarsely grated
10 garlic cloves
2 tsp finely chopped ginger

Method

1.
For the spice blend, dry-roast spices and dried chillies in a frypan over low heat for 2-3 minutes or until aromatic and slightly darkened. Using a mortar and pestle, grind the roasted spice mixture to a fine powder.
2.
Add coconut to the pan and dry-roast over medium heat, stirring constantly, for 5-6 minutes or until golden. Transfer roasted coconut to a food processor and whiz until finely chopped. Add ground spice mixture, garlic, ginger and 2 tbs water, and whiz to a smooth paste.
3.
To make the curry, heat 2 tbs ghee or oil in a saucepan with a lid over medium-high heat. Add half the onion and 1/2 tsp salt. Cook, stirring occasionally, for 3 minutes or until softened. Add chicken and cook, stirring occasionally, for 5 minutes or until chicken is browned all over, then add the spice blend and 1/2 cup (125ml) water. Bring to the boil, cover, and cook for 25 minutes, stirring occasionally and ensuring the curry sauce does not dry out (add 2 tbs water if necessary).
4.
Heat remaining 1 tbs ghee or oil in a frypan over medium-high heat. Add curry leaves and dried chillies, and cook for 30 seconds or until fragrant, then add remaining onion and cook, stirring occasionally, for 10 minutes or until well browned.
5.
Meanwhile, add coconut milk and tamarind to curry sauce and stir through. Bring to the boil, then stir through most of the curry leaf mixture. Divide curry among bowls and top with remaining curry leaf mixture. Sprinkle with chilli powder, if using, and serve with hoppers.

reported for spam^

trashy tinder girl

did i do the right thing bros?

The best she was