After all the feels we went through with Adore at the start of this week’s episode, the rest of the show is going to be all sunshine and snatch-tastic hilarity, right? No.
Well, yes frankly … but often for all the wrong reasons.
Going into Snatch Game, we had two former snatch champions – in Tati and a pitch perfect Ginge as Adele – and a couple of very strong performers whom were overshadowed by greatness in Alaska and Katya. And then well, all the rest who really had some rudemption to seek.
Come on Ginge’s Adele is 100% what Adele is actually like, we all know it!
Anyway, Phi Phi opted to end her chance of an image overhaul in episode two by mind fucking our previous champ Roxxxy into changing from a very easy character in Sophia Vergara to one of the funniest queens in the competition in Ms. Thunderfuck 5000.
Despite a very spirited performance by Alyssa backrolls-look-how-fucking-orange-you-look Edwards, Snatch game belonged to Alaska and Katya proving that they had well and truly returned to snatch – pun, for once, not intended – the crown.
Why Detox didn’t do Roger from American Dad is beyond me and makes me sad of the untapped potential. Detox – please do Rog in RuPaul’s Drag Race: Third Lap’s The Charm, ok?
Oh and can we get an amen/halleloo for the snatch game contestants?
After a sickening runway of latex which seemed aimed directly at helping Detox and Alaska – who can blame them – Katya once again stole the show in a synchronised swimming outfit and ended up in the top two with the forty-ninth state.
As she had warned previously, Katya had returned to become a fucking monster and proceeded to lord her power over the bottom three – Detox and last week’s top two – with sage questions, such as why do you want to be America’s Next Top Model?
Can we just give her the crown now?
After a fitting lip sync to Le Freak, Palin’s home claimed the win and opted to send home the only non-member of Rolaskatox.
Tatianna despite being heartbroken to be going home so early, was so thankful – obviously – to have been invited back and to share her growth.
She was obviously also majorly excited to share a bowl of my comforting Tortellianna.
Silky, smooth and packing are punch – this tortellini is full of flavour, from the meat stuck in the pillowy dough, to the warm, salty, creamy liquid covering it.
All the things you want in and around your mouth – enjoy!
500g chicken mince
3 cloves garlic, crushed
¼ cup parmesan, grated plus extra to garnish
pinch of freshly parsley, finely chopped plus extra to garnish
60 gow gee wrappers
1 tbsp olive oil
1 tbsp butter
300g button mushrooms, sliced
200g bacon, rind removed, finely chopped
1 tbsp plain flour
½ cup milk
salt and pepper
In a large bowl, thoroughly combine the chicken mince, garlic, parmesan, parsley and a good whack of salt and pepper.
Grab your gow gee wrappers, a pastry brush and a half-filled mug of water. Spoon out a large teaspoon of mixture into the centre of each gow gee wrapper, lightly brush the edges with water and fold the pastry in half leaving you with a filled semi-circle. Take the two edges and turn them into to each other and press together. Hate my terrible description? Follow these images instead. This is what nice people would do. I am not nice, clearly.
Once they’re all ready, get a big pot of salted water boiling over high heat. When bubbling madly, add the pasta and cook for five-ten minutes, or until they are all floating. If you’re paranoid like me, break one of the fatter ones open to check if it is cooked through. If done, drain, if still a bit pink, keep going.
While that is happening, heat the butter and oil in a large frying pan over medium heat until it is hot and foamy. Add the bacon and cook for about five minutes, or until crisp. Add the mushrooms and cook for a further five minutes.
Reduce the heat, sprinkle the flour over the bacon and mushrooms and stir well. Remove from the heat and stir through the milk and cream until well combined. Return to the heat, bring to the boil, season and remove from the heat. Again.
Add the sauce to the drain pasta, stirring thoroughly over low heat for a minute or so before serving immediately drowned in parmesan cheese and a sprinkle of extra parsley.