It has came to my attention lately that you guys are all jumping on the bandwagon of saying Ashtan doesn't RP. We do RP, but maybe not with everyone as much as they'd like. So since you want to accuse a lot of us of not RPing/RPing poorly and say that you "try" to RP with us all the time... I've made this nifty thread to post your 1000's of claimed attempts.
@Trey, you have until 9 AM to post one.
![:lol: :lol:](https://forums.achaea.com/resources/emoji/lol.png)
Only kidding, but I would love to see some of your attempts since you guys love commenting on our apparently lackluster RP on a daily basis. (Only if you got raided within 4 hours.)
Comments
I still have him ignored from the 'poster'-raid on Ashtan where he was yelling what felt like once a second. It was just too much spam for me so I put him on ignore and just left him there.
That and he thinks that raids should take a back seat to RP. Too bad but I play this game for raids and combat, not to cater to everyone else schedule.
#AshtaniRP
Not to mention I don't want to add their names in here.
I'll leave this here...
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Directions
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/tacos-carne-asada-recipe.html?oc=linkback
That love soon might end You are unbreaking
And be known in its aching Though quaking
Shown in this shaking Though crazy
Lately of my wasteland, baby That's just wasteland, baby