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Make sure that the same song has not been posted yet on the same page you want to post it, and also that it is part of the topic's genre. Violation of the rule leads to receiving a verbal warning. This is the same song I were mention you: Take care next time.

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While Game Pass is a fantastic service and easily one of the best offers you could ever hope to sink your teeth into these days, there is that slight problem of games coming and going. There’s no promise for how long a game will remain on Microsoft’s game subscription service, so if it does expire, here’s hoping you’ve got some proper cash to buy the title outright. Such is the case with Grand Theft Auto V, which was on Game Pass for the first half of 2020 before being removed and replaced by Red Dead Redemption 2. Yet folks who somehow want to play GTA V in 2021 have something to look forward to because the crime-‘em-up is coming back on 8 April! And it’s bringing some friends with it, which is ironic given how GTA V takes such a cynical approach to the concept. Zombie Army 4: Dead War (Cloud/Console/PC) Disneyland Adventures (Cloud), and Rush: A Disney/Pixar Adventure (Cloud) will also be arriving on Game Pass on 8 April. A few days after that on 12 April, NHL 21 (Console) arrives alongside Pathway (PC) and 15 April will see Rain on Your Parade (Cloud/Console/PC) drizzle its way onto the service. Yet the coolest addition is MLB The Show 21 arriving on 20 April which is genuinely wild considering it’s being developed by PlayStation. Some titles are leaving, including Deliver Us The Moon, Wargroove and some sports games that I doubt many people will be losing sleep over. Seems like April is a good time to get in on Game Pass, especially for that Outriders launch which is reportedly rather good if you’re able to actually play the game. Source

Last month, Nvidia and Blizzard announced plans to add Nvidia Reflex technology into Overwatch, which can reduce input latency by up to a whopping 50 percent for PC players. After a couple of weeks of testing in Overwatch’s Public Test Realm servers, Reflex is officially rolling out to all Overwatch players. Running Overwatch with Nvidia Reflex on can bring a massive 50 percent reduction to latency. In tests, a GTX 1660 Super running the game at 1440p/144Hz, total system latency reaches up to 63ms, switching Reflex on reduces that to 31ms. In the case of the RTX 2060 Super, latency drops from 47ms to 24ms and for the RTX 3080, switching Nvidia Reflex on reduces latency from 26ms to 16ms. Overwatch players with a GTX 900 series graphics card or newer will be able to take advantage of Nvidia Reflex, which is live in Overwatch as of today. The good news doesn’t end there though, Nvidia Reflex is coming to a couple of other games soon too, with Facepunch Studios’ Rust and One More Level’s Ghostrunner both set to introduce the feature soon. We don’t know how much of an impact Reflex will have in these games, but more details should be available in the weeks to come. At this point, Nvidia Reflex has been implemented in most of the top-ten most played competitive shooters, as well as a few other big games. Nvidia Reflex can be further enhanced with the Reflex Latency Analyzer, which is available on some popular gaming monitors and gaming mice. Source

One of the strangest stories of the year so far is Xbox managing to secure a formerly Sony exclusive franchise, MLB The Show 21, as a day one Game Pass release. And now Sony has confirmed just how that happened, even if the answer was someone obvious, it was the MLB’s call. Speaking to Inverse, a Sony rep said the following about the move: "As part of the goal for this year's game, MLB decided to bring the franchise to more players and baseball fans. This decision provides a unique opportunity to further establish MLB The Show as the premier brand for baseball video games." MLB The Show is indeed “the” triple A baseball game, which is why it’s always been a bit odd that it’s been Sony exclusive. So I’m not shocked that MLB looked at the likes of Madden and FIFA and wanted to open it up to more platforms. But the Xbox Game Pass deal, likely a big check for the MLB, is a bit of a stick in the eye to Sony, whose first party developer San Diego Studios made the game. The MLB making the Game Pass deal has now thrust Sony in the awkward position of charging $70 for the PS5 version of the game they developed while their rival gets it for “free” on Game Pass. Source

Focus Home Interactive has announced that Warhammer – Age of Sigmar: Storm Ground will be releasing on May 27th. In order to celebrate this announcement, the publisher has also released a new trailer that you can find below. Warhammer Age of Sigmar: Storm Ground is a skirmish turn-based strategy game based on Games Workshop’s dark fantasy Age of Sigmar IP. In this game, players will lead their highly-customisable force, and unlock new units, equipment and skills. Players will explore all the routes in Storm Ground’s non-linear campaign. During each new playthrough, players will overcome new odds to find unique units and gears. Source

The Hague: Dutch police have arrested a suspect in the theft last year of two valuable paintings by Vincent van Gogh and Frans Hals from different museums, a spokeswoman said. The paintings, however, remain missing. In a statement posted on Twitter, police spokeswoman Maren Wonder said a 58-year-old man was arrested at his home in the Dutch town of Baarn, 40 kilometres south-east of Amsterdam on Tuesday. His identity was not released, in line with Dutch privacy guidelines. “Unfortunately, we haven’t yet recovered the paintings and the investigation is continuing,” Wonder said. She called the arrest “a really important step in the investigation”. Van Gogh’s The Parsonage Garden at Nuenen in Spring 1884 was snatched from the Singer Laren museum east of Amsterdam in the early hours of March 30, 2020. The museum was closed at the time due to a coronavirus lockdown. The 25-by-57-centimetre oil-on-paper painting shows a person standing in a garden surrounded by trees with a church tower in the background. The Hals work, Two Laughing Boys, was stolen some five months later from Museum Hofje van Mevrouw van Aerden in Leerdam, 60 kilometres south of Amsterdam. The Van Gogh painting was on loan from the Groninger Museum in the Netherlands when a burglar smashed through reinforced glass doors to get into the Singer Laren, which is less than 10 kilometres from the town where the suspect was arrested. Singer Laren spokeswoman Esther Driessen welcomed the arrest and said she hopes it leads detectives to the painting. Source

There’s an old saying that goes – ‘Health is wealth’, and by health, it means both physical and mental well-being. In this fast pacing world, we often tend to sideline our health, and eventually, it starts showing adverse effects on our body. If you have ever noticed, even the smallest act of any physical activity gives you a major chunk of happiness. It energies both your body and mind. Now, if you are still wondering why am I stressing so much about health, then guys, it’s World Health Day today and I feel it’s a good reason to spread awareness. Australian-Indian choreographer and educator Ashley Lobo shared his thoughts on how moving the body has the power to unlock mental and physical wellness. The choreographer is the founder of two of India’s premier professional dance institutes, The Danceworx Performing Arts Academy and Navdhara India Dance. He is known for his unique sensitizing approach which explores movement through yoga, breath, connectivity, and touch. This notable technique put him on the international map and gave rise to opportunities to teach and choreograph overseas. Lobo has over 30 Hindi films to his credit and he has also been a judge on India’s Dancing Superstar on Star Plus. Speaking of the effect of dance on health, the choreographer says- As someone who loves dance with a passion and passes it on to my students, I can say with confidence that dance has a life-changing impact on those who embrace it. The world can be a challenging place and given the times we are living in, we can all feel a bit frightened and disoriented. When we dance though, it instantly revives our spirit and gives us a glimpse of how beautiful life can be when we are in the moment and not stressing about the future. Like meditation, dance can teach us mindfulness even as it keeps us in shape, improves muscle tone & heart and lung health, enhances stamina, motor and aerobic fitness. As you acquire better control of your body, you also start feeling happier and more energised. Movement is truly a secret to holistic wellness because it benefits mental, physical, psychological and emotional health. As Ashley mentioned- dance, or for that matter, any physical activity is a good way to express emotions and it also helps to attain a strong grip on mental and physical wellness. On the occasion of World Health Day, let’s promise ourselves that we will never take our health for granted and work towards maintaining a good mind and body balance. Source

COLUMBIA, Mo. (AP) — Missouri’s health department on Tuesday announced it identified the first case of a new virus variant in the state. Missouri’s Department of Health and Senior Services announced a Jackson County resident tested positive for a COVID-19 variant first identified in South Africa. The agency said a commercial lab identified the variant during genome sequencing. Health department Director Dr. Randall Williams in a statement urged people to continue taking preventative measures, such as wearing a mask and social distancing, as new variants spread to Missouri. “We also continue to ask that individuals consider getting vaccinated when they are able,” Williams said. “The vaccines that are currently available in the United States appear to be effective against these variant viruses.” Missouri found cases of another variant, this one first identified in the U.K., back in February. The agency said there are at least 35 active cases of that faster-spreading variant in the state. Meanwhile, the University of Missouri is planning to have full-capacity, in-person classes and activities on the Columbia campus for the fall semester beginning in August, university officials announced Tuesday. University President Mun Choi said in a news release that school officials will stay in touch with local health officials as they plan for football, concerts and classes. The university had 13 active student cases as of Tuesday, Choi said. Some faculty and staff are already working on campus, and all are expected to be back by May 17 to prepare for the full-capacity return this fall. The seven-day rolling average of daily new cases in Missouri has held steady over the past 14 days at about 590. Data from the Centers for Disease Control and Prevention indicates that 28.5% of the population had received at least one dose of vaccine as of Monday and 16.5% had been fully vaccinated. --- This story was first published on April 6, 2021. It was updated on April 7, 2021, to correct that the health department identified the first case of a new virus variant in the state, not a new vaccine variant. Source

What is Eggs in a Basket? Good morning Eggs in a Basket. You will forever be my favorite savory breakfast because you’re simple and easy to make! What is eggs in a basket? Egg in a basket is a fried egg that is situated a hole in a slice of bread. It’s basically eggs and toast but made all in one pan (no toaster involved). INGREDIENTS Like I mentioned earlier, eggs in a basket is basically an open face egg sandwich, but it’s all made in the same pan. Score! Here’s what you need: Bread – really any kind of bread works when making egg in a hole. You’ll notice that we used white bread, but whole wheat works too. Butter – Toast isn’t toast without a little bit of butter! Olive oil – olive oil is used to make sure the egg doesnt’ stick to your pan. Egg – this recipe calls for large eggs. You need 2. Salt and pepper – shake, shake, shake. How to Make Eggs in a Basket Butter Bread: butter both sides of your bread with softened butter. Make the Hole: use a cookie cutter to remove the center of your bread, creating a perfect hole. Don’t discard your holes. You’ll cook these too! Toast Bread: heat olive oil in a nonstick (or cast iron) pan over low/medium heat. Toast bread for 3-4 minutes or until golden brown. Then, flip the bread over. Fry Egg: crack the eggs in the center of the holes and then cover the pan. Let cook for 3-5 minutes depending on how runny you like your eggs. Enjoy! Source

Tacos al pastor is hands down my favorite taco. I was first introduced to it at our neighborhood taco joint when we lived in Chicago, and I quickly fell in love. Tacos al pastor contain slowly roasted and super-flavorful pork paired with juicy, sweet pineapple. To re-create this taco for a delicious, healthy weeknight dinner, I use a pork shoulder roast and trim most of the fat to make it much leaner. It’s still scrumptious and juicy, thanks to a delicious marinade and a slow cooker. Roasting the onions and pineapple is the secret to bringing out their natural sweetness and imparting a smoky flavor to the marinade. The marinade also includes bold flavors like adobo, cumin, garlic and bright notes of citrus. This taco is just as good, if not better, than the one I fell in love with in Chicago!–Danielle Davis HOW MUCH PORK BUTT CAN I COOK? If you feel the need to double this recipe (and look, we don’t blame you), remember that size matters. Although exactly how it matters depends on your personal preference. We prefer to roast a couple modestly sized 3- or 4-pound pork butts side by side in the same roasting pan rather than a single 8-pound pork butt, only because they seem to remain moister. But that’s just us. INGREDIENTS: Cooking spray, for the baking sheet 3 1/2 lb pork shoulder roast, bone-in or boneless, trimmed of excess fat 3 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 small (5 oz) onion, coarsely chopped 2 cups coarsely chopped fresh pineapple 2 tablespoons avocado oil or extra virgin olive oil 2 1/2 tablespoons brown sugar or coconut sugar 2 tablespoons fresh lime juice (from 1 lime) 1 tablespoon lime zest (from 1 lime) 3 tablespoons fresh orange juice (from 1 orange) 1 tablespoon orange zest (from 1 orange) 1/4 cup canned chicken broth or homemade chicken stock 2 tablespoons apple cider vinegar 4 to 5 cloves garlic, peeled and roughly chopped 2 to 3 chipotle peppers in adobo sauce 1 teaspoon store-bought or homemade adobo sauce 2 tablespoons store-bought or homemade chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/4 teaspoon ground allspice 12 to 15 (6 inch) corn tortillas For the pineapple-avocado salsa 1/2 small (5 oz) red onion, diced 1 1/2 cups diced fresh pineapple 1 large avocado, diced 1 tablespoon avocado oil 1 tablespoon fresh lime juice 1/2 teaspoon agave 2 tablespoons coarsely chopped fresh cilantro 1/2 teaspoon kosher salt For the chipotle mayo 1/3 cup store-bought or homemade mayonnaise 1/3 cup store-bought or homemade plain Greek yogurt 2 teaspoons store-bought or homemade adobo sauce 1 tablespoon fresh lime juice (from 1 lime) DIRECTIONS: Preheat the oven to 400°F (204°C). Slick a rimmed baking sheet with cooking spray. Season the pork with 3 teaspoons of the salt and the black pepper, making sure to cover the whole pork shoulder. Place the onion and pineapple on the prepared baking sheet. Drizzle the onion and pineapple with 1 tablespoon of the oil and sprinkle them with 1/4 teaspoon of the salt. Roast the onion and pineapple until tender, flipping them halfway through the cooking time, 15 to 16 minutes. Add the brown sugar and toss the roasted onion and pineapple to coat them. Roast the onion and pineapple until they start to caramelize, 3 to 4 minutes. Drop the onion and pineapple into a blender or large food processor. Add the lime juice, lime zest, orange juice, orange zest, remaining 1 tablespoon of oil, broth, vinegar, garlic, chipotle peppers, adobo sauce, chili powder, cumin, coriander, oregano, onion powder, allspice, and remaining 1/4 teaspoon of salt. Blitz the ingredients until a smooth, thick sauce forms. Place the pork in the slow cooker and cover with the pineapple sauce. Cook on low heat until the pork is fork tender, 7 to 8 hours. Move the pork to a large bowl, and remove the bone if you are cooking a bone-in pork shoulder. Remove any fatty pieces, then use forks or tongs to shred the pork. Stir in 1/2 cup or more of the leftover sauce from the slow cooker, if desired. Make the pineapple-avocado salsa: In a medium bowl, combine the onion, pineapple and avocado. Stir in the oil, lime juice, agave, cilantro, and salt, and mix until all of the ingredients are well combined. Make the chipotle mayo: In a small bowl, combine the mayo, yogurt, adobo sauce, and lime juice and stir well. Over a gas burner or in a medium skillet over medium-high heat, slightly char the corn tortillas. Top each tortilla with the pork, pineapple-avocado salsa, and chipotle mayo. Source

Early in my culinary career, while I was still in college and working as a pantry cook at a restaurant in Upstate New York, I was tasked with making a salad of sliced oranges, shaved fennel and peppery red onions, dressed lightly with olive oil, orange juice and lots of black pepper. That flavor combination was entirely novel to me, and I fell in love with the bewitching play of taste and texture: the anise-y crunch of the fennel, the sweet tenderness of the orange and the mild heat and bite of the onion. It was surprising and refreshing and I have made it many, many times since for clients when I worked as a private chef and, until the pandemic hit last year, guests I invited over for a meal. I've served it in the early winter and spring; for lunch and dinner with lamb, all kinds of fish and chicken. Sometimes I supreme the oranges if I am feeling fancy; sometimes I quarter and sear the fennel in a pan to soften it instead of shaving it. I've added chickpeas and goat cheese coins, coriander croutons and green olive tapenade. I've served it with oil-packed tuna and pita, spring pea risotto, and Caprese sandwiches on pillowy focaccia. But until recently, I'd never roasted it. One cool morning, I had a craving for those flavors but wanted something warm, too. That's how the idea for this dish was born. The oven's heat sweetens the fennel and onion and caramelizes the sugars in the oranges, adding another dimension to my all-star trio. With winter citrus on its way out and fennel just sprouting from the ground, it's a dish I think of as easing us from one season into the next very, very gently. Make this recipe tonight, or save it for this weekend. Start by roasting sliced oranges, red onion and chopped fennel on a sheet pan. Rest salmon filets, seasoned with salt, pepper and orange zest, on top, and return the pan to the oven to cook the salmon. (If you like your salmon well-done, roast the vegetables and fish together from the start.) A few minutes before the fish is done, pour on a bag of frozen or fresh spring peas, and return the pan to the oven. A few minutes later, once the peas turn bright green, the dish is done. Sprinkle it with torn mint and serve. For a vegetarian option, consider substituting thick slices of tofu for the salmon, adding a splash of soy sauce for a salty boost. Or roast the fennel, oranges and red onions and toss in a can of drained gigante beans before adding the peas. Season with lots of extra orange zest, juice, olive oil, flaky salt and mint. Sheet Pan Salmon With Minty Peas, Oranges and Fennel 1 large navel or blood orange (8 to 10 ounces) 1 medium fennel bulb (about 10 ounces), sliced, fronds saved for garnish 1 small red onion (about 5 ounces), sliced 3 tablespoons olive oil, or more if needed 1 teaspoon kosher salt, divided use 2 or 3 (6- to 8-ounce) fresh salmon filets, skin on or off ½ teaspoon freshly cracked black pepper 12 ounces frozen peas, preferably petite Handful of fresh mint leaves Position a rack in the middle of the oven and heat to 450 degrees. Cut the orange in half through its equator and, using a microplane or fine grater, zest one half. Set the zest and naked orange half aside. Slice the other orange half into thin rounds or half-moons. On a large, rimmed baking sheet, using your hands, gently toss the orange slices, fennel, red onion, olive oil and ¼ teaspoon of the salt. Spread the vegetables evenly on the baking sheet and roast for 10 to 12 minutes, or until the oranges and onions start to caramelize. Remove from the oven and, using tongs, redistribute them so they can continue to cook evenly. While the vegetables are roasting, rub the salmon with the orange zest, the remaining salt and the pepper. After the vegetables are cooked, lay the seasoned salmon in the center of the pan atop the vegetables. Roast for an additional 8 minutes, or until the salmon is pale and the oranges, fennel and red onions have started to crisp. Remove the pan from the oven and pour the frozen peas around the salmon, breaking up any large chunks of peas. Roast for another 4 or 5 minutes, or until the peas are warmed through. Remove from the oven, drizzle with more olive oil, if desired, squeeze the remaining orange half over everything, and tear the mint leaves and fennel fronds over the peas. Serve the salmon with the roasted vegetables and peas on the side. Makes 2 or 3 servings. Source