It breaks my heart to see how underrated pigeons are. The fact that we had literally domesticated them, making them absolutely dependent on us and now that we've abandoned them, we treat them poorly when they try to coexist with us. It's our responsibility for how they have adapted, how they can't build nests and how they try to find food wherever we are. Please be nice to pigeons

@ofishal-fish-posts

official fish post

Just a Keyleth straight out of my comfort zone. Did you happen to know that you can commission me? I'd love it if you commissioned me. Link in my bio.

something to think about

Bullfinch

i can never write a soulmates au cause i very quickly stop thinking about romance and start thinking about the sociological implications of a world where soulmates are a confirmed verifiable thing

is casual dating a thing in a world where everyone has a soulmate out there somewhere? is it frowned upon? is there a movement of people fighting for the idea that you don't HAVE to wait for your soulmate to find true love? is it considered queer to be in a non-soulbound relationship? how does polyamory function? how about aromantic people?

is it guarenteed you'll find your soulmate within your lifespan? are you drawn to find eachother even if you're born a million miles apart? if it's the kind of universe with physical soul marks (ie. matching moles, first words on skin), are there medical options to change or remove your mark? would it be considered a tabboo? could someone fake a soul mark? could you catfish someone by pretending to match them? isn't there some kind of inherent horror in knowing destiny has entwined you with a stranger?

YES YES I NEED THIS SIGN IN EVERY SINGLE PARK PLEASE

This is my daily struggle, I had so many arguments with people with off-leash dogs (in a mandatory leash area!!!). Thanks to this behavior I'm struggling with Kim being anxious/aggressive with other females as she often gets involved in unpleased interactions with free females while on leash. And every single time that I ask for the dog to be at least recalled, I'm being called names and insulted of course.

Also 9 out of 10 their dog isn't really that friendly at all.

Also 9 out of

10 their dog isn’t really

that friendly at all.

Beep boop! I look for accidental haiku posts. Sometimes I mess up.

ID: the text on a sign reads:

“ “IT’S OKAY MY DOG IS FRIENDLY!”

NO! NO! IT’S NOT OKAY!

Just because your dog is friendly doesn’t mean other dogs are, some may be nervous, reactive, fearful, in training, or owned by people who want to be left alone.

NEVER LET YOUR DOG RUN UP TO ANOTHER DOG

RESPECT OTHERS AND THEIR NEED FOR SPACE

IF YOU HAVE NO VOICE CONTROL OVER YOUR DOG KEEP THEM ON A LEASH.”

/End ID

Of parsnips and parsnip soup

So the question of parsnips, and particularly parsnip soup, came up secondary to this quote from an interview with Terry Pratchett. (Thanks to @captainfantasticalright for the transcription.)

And when @petermorwood saw this, he immediately reblogged it and added four recipes for parsnip soup.

These kind of surprised some folks, as not everybody knew that parsnips were an actual thing: or if they were, what they looked like or were useful for.

The vegetable may well be better known on this side of the Atlantic. (And I have to confess that as a New Yorker and Manhattanite, with access to both great outdoor food markets and some of the best grocery stores in the world, I don't think that parsnips ever came up on my personal radar while I was living there.) So I thought I'd take a moment to lay out some basics for those who'd like to get to know the vegetable better.

The parsnip's Linnaean/botanical name is Pastinaca sativa, and in the culinary mode it's been around for a long time. It's native to Eurasia, and is a relative to parsley and carrots (with which it's frequently paired in the UK and Ireland). The Romans cultivated it, and it spread all over the place from there. Travelers who passed through our own neck of the woods before the introduction of the potato noted that "the Irish do feed much upon parsnips", and in the local diet it filled a lot of the niches that the potato now occupies.

You can do all kinds of things with parsnips. The Wikipedia article says, correctly, that they can be "baked, boiled, pureed, roasted, fried, grilled, or steamed". But probably the commonest food form in which parsnips turn up around here is steamed or simmered with carrots and then mashed with them: so that you can buy carrot-and-parsnip mash, ready-made, in most of our local grocery chains.

It also has to be mentioned that most Irish kids have had this stuff foisted on them at one point or another, and a lot of them hate it. (@petermorwood would be one.) I find it hard to blame anybody for this opinion, as one of the parsnip's great selling points—its spicy, almost peppery quality—gets almost completely wiped out by the carrot's more dominant flavor and sweetness.

Roasting parsnips, though, is another matter entirely. They roast really well. And parsnip soups are another story entirely, as it's possible to build a soup that will emphasize the parsnip's virtues.

So, to add to Peter's collection, here's one I made earlier—like yesterday afternoon, stopping the cooking sort of halfway and finishing it up today.

I was thinking in a vague medioregnic-food way about a soup with roasted bacon in it, but not with potatoes (as those have been disallowed from the Middle Kingdoms for reasons discussed elsewhere. Tl;dr: it's Sean Astin's fault). And finally I thought, "Okay, if we're going to roast some pork belly or back bacon, then why not save some energy and roast some parsnips too? The browned skins'll help keep them from going to mush in the soup."

So: first find your parsnips. I used four of them. You peel them with a potato peeler...

...sort of roughly quarter them, the long way...

...then chop them in half the short way, toss them in a bowl with some oil—olive oil, in this case—spread them on a baking sheet, and season them with pepper, coarse salt, and some chile flakes. (I used ancho and bird's-eye chile flakes here.)

These then went into the oven for about half an hour, and came out like this.

While that was going on, I got a block of ready-cooked Polish snack bacon out of the freezer.

On its home turf, this is the kind of thing that turns up (among other ways) sliced very thin on afternoon-snack plates, with cheeses and breads. But we like to score it and roast it to sweat some of the fat out, and then use it in soups and stews and so forth.

So I scored this chunk on most of its sides, browned it in a skillet, then shoved the skillet into the oven for twenty minutes or so. Here's the bacon after it was done.

While it was cooking, I made about a liter of soup stock from a couple of stock cubes. If you can get pork stock cubes, they'd be best for this, but beef works fine.

This then went into the pot and was brought up to just-boiling while the bacon and the parsnips were chopped into more or less bite-sized chunks. After that, the meat and veg were added to the pot and the whole business was left to simmer for a couple of hours while I went off to do some line editing.

Finally I turned it off and left it on the stove overnight (our kitchen is quite cool, it was in no bacteriological danger from being left out this way) and then finished its simmering time around lunchtime today.

And here it is. (...Or was. It was very nice.)

...Anyway, this is only one of potentially thousands of takes on parsnip soup. Recipes for more robust versions—based on mashed parsnips and more vegetables, or different meats—are all over the place.

Meanwhile, as regards how much damage this soup could do to your copy of Good Omens if you dropped yours in it, I'd rate this at about 5 damage points out of 10. ...Call it 5.5 if you factor in the chiles. Soups along the boiled-and-mashed-parsnip spectrum would probably inflict damage more in the 7.50-8.0 range. But your results may vary: so I'll leave you all to your own experimentation.

Preview

Necklace, made with gold, garnet, emerald, glass, and pearl, Greece, 200 - 100 BCE

From the Victoria and Albert Museum

dark eyed junco + black capped chickadee ˚ʚ♡ɞ˚ two of my favourite backyard visitors

Left: Susuwatari, Studio Ghibli. 1988.

Right: Baths of Musiciolus, Ostia Antica. ca. 200 CE

the human urge to make a little creetchur. a little guy

@spiritspodcast

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