me in the coal mine: oh no i lost my canary because it's so dark in here and i can't hear her singing :( i better light a match so i can find my little songbird!
Okay, good news first, it's quite a bit brighter.
Also, I located the canary, so that's a positive.
However,
Didn't this literally happen to you?
First of all, in my defense, there wasn't a canary at the time.
Got some very disapproving looks after showing this to @deliriumcrow
Good news, everyone!
(or at least, good news if you live in Philly)
The very good vegan bakery responsible for this cake is taking custom cake orders again. I can personally vouch for their deliciousness. And really, don’t we all deserve a Gritty cake in these trying times?
I threw a dog on the ground today 😭😭😭
I am embarrassed by how hard this made me laugh.
…..does this mean cat people hurl cats at the ground?
you just kind of… open ur arms and they sort themselves out. if you try and place them down they get mad and wiggle and make everything worse
My roommate sent this to me.....
fucked up that we got 2024 on monday
Tindi Mar by Inez & Vinoodh for Vogue Mexico April 2023
see a post I dislike and get halfway through typing a refutation before I realize that it's a waste of time and delete the draft. have I demonstrated emotional growth and serenity in this moment? No! actually I have taken the seed of my unrealized Post into myself where it continues to smoulder and will express itself in less obvious but equally acerbic ways. I am still Mad Online, but in a subtler and more artful manner, like how children's playground battles evolve into adults' political feuds without changing their basic character
Brutalism is when there’s concrete. The more conk they crete, the more brutalismer it is.
Title: Statuette (figure) - Lumpfish Artist: Erik Nielsen Date: ca. 1896-1897 Material: porcelain Source: Museum of Applied Arts, Budapest
I don't know who needs to hear this but you've probably got vegetables in your fridge that are starting to go a little off so you should probably plan on making a frittata or a pot of soup in the next couple days.
I don't know who needs to hear this but almost every bit of fresh produce you've got that might be about to go off can likely be safely frozen for use later if you want to keep it, and that the amount of waste generated by consumers is a tiny portion of food waste generally and you're not a bad or wasteful person if you forgot your veggies or you weren't feeling well enough to cook.
This post is almost a year old and my favorite thing about it is that it is still circulating and periodically someone will tag it #MY PARSNIPS or some other forgotten vegetable and I get a tiny little snapshot of harried people living their lives and making dinner.
I could really use some basic veggie soup tips if anyone has
So my basic recipe for vegetable soup is essentially "one diced onion, three chopped stalks of celery, two chopped carrots, and whatever else needs to get used up before it goes bad and will taste good in a soup."
I dice up and sautee the onion, celery, and carrots in a little bit of oil while I gather my spices (sage, parsley, paprika, chili powder, garlic, salt, bay leaves, and tamari/soy sauce are the spices I use the most). Then I start chopping up whatever veggies that need to get used (broccoli, tomatoes, zucchini, potatoes, more onions, spinach, cabbage, etc.) and add it to the pot, stirring frequently as I chop to make sure that nothing is burning. Once all my veggies are in, I'll figure out whether I'm making *just* vegetable soup, or if I want something more substantial. If it's *just* vegetable soup, I add spices to the pot and add water until all the vegetables are floating. Bring that to a boil, taste it, and adjust spices as needed. Reduce heat and simmer for at least an hour (tasting occasionally and adjusting spices; I recommend starting with a small amount of salt at first and adding as you go). When it tastes right, it's done. You can also choose to add pasta or rice during the last twenty minutes or so of cooking, just plop a cup or so of dry rice or pasta into the pot and let it cook, then taste and adjust for salt/spices again before you serve.
If I want something more substantial than just a vegetable soup, then once I've got the vegetables in the pot I'll add a pound of lentils or beans, then add water. At that point it's basically boiling and adjusting spices, periodically checking for tenderness in the lentils or beans (depends on if I've added dry or canned beans, and how long the beans were allowed to soak before I added them to the pot).
Dry lentils are a great thing to keep around because they're cheap, high in protein and fiber, don't need to be pre-soaked before you cook them, and basically never go bad.
If you've got stuff that won't taste good in your soup (maybe you don't want radishes in this soup but you've got radishes that are going bad) put those whole veggies in a bag in the freezer and when you've got a full gallon bag, take it out, dump it into a pot, boil it with water, strain the veggies out, and you've now got vegetable stock. You can also use things like the ends of carrots or potato peels or trimmings from onions or the tough parts of a tomato to put into your stock to add flavor and nutrition to it. Every time I cut an onion the ends go in my stock bag. You can use vegetable stock instead of water in your soup to make it more flavorful or nutritious.
If you want to experiment with flavor, you can try adding wine or peanut butter or vinegar or lemon juice or anything that sounds good to your soups. If you're vegetarian but not vegan, you can experiment with adding sour cream or yogurt or cream to your soups. For people who eat meat, any of the soup methods I've described here are very tasty with sausage or chicken added.
Project Vegetable Stock was a success, I think. https://www.instagram.com/p/CoyRgAbrqQ3/?igshid=NGJjMDIxMWI=
Pamela Anderson by Heather Hazzan for WWD (Febuary 09, 2023)
The lumpfish
