[s1] Heartbeat
1 December 2024 11:44Today, as part of ongoing, shaky reconnection with body-intelligence, I made a sort of pizza-emulating cheesy pasta thing. Cavatappi with a little butter and some colby melted into it, then pepperoni and black olives. Seasoned salt (Tony Chachere's) and garlic powder and red pepper.
There's some other context that I'm wingwaving over, but +1 to body-trust I think. Little bonuses over time. Maybe. We'll see.
The WcDonald's savory chili sauce is (a) mostly sugar and (b) nonetheless infused with a not-bad gochujang-like flavor.
There's something that feels odd about the way this defictionalization has happened.
[βα.s0] Chocolate
30 June 2021 21:34I have here a Lindt Excellence 78% dark chocolate bar which I am occasionally nibbling pieces of at breakfast. (It is in fact quite good.)
On the inside of the paper covering, there's some marketing material about using all five senses to experience it.
Under “Taste”, the description uses the phrase “hints of cocoa” (emphasis mine).
78%.
???
[β.s1] This morning
17 April 2020 07:48- Garlic parmesan popcorn.
- Staring into space.
- Also, someone presenting us with a hypothetical question earlier, underestimating the amount my& emotions tend to bind to the transitive complexity of the world, and pickaxing their way into two hours of babbling about possibilities and completely deconstructing their point, because of all the ways the proposed alternate realities would have implications that would completely overshadow the original question, even when I try to make it as “normal” as is feasible. >..> Chirp chirp.
- Coffee.
- Coffee.
Watch this space. Mwahahahaha. Update: it is completed. Another update will be provided once it is consumed. See below. Update 2: okay, yes, you have to eat it quickly or else the Cheez-It® Baked Snack Crackers become soggy. It tasted otherwise exactly as I expected. Oh dear. Oh deer. Hi. Um. Update 3: having a second bowl. Update 4: right. Now that this has been done, let us never do it again.
(Usually Teneb's the one who commits the foodcrimes, but she's asleep and I thought I ought to do this now for some reason. Eheheh. Don't worry, I'll share the flavor sensation with her later. If she wants it. I mean, I could always make another, if it came to that. c..c)
( Foodcrime )
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atomdrache's been posting some neat stuff occasionally, like a recipe for “Lazy Bastard Soup”. We haven't tried it yet, and it's hard for us to judge comparatively, but I want to see if it works soon. Relatedly, I kinda want to point her to other places she can post these things that might appreciate them; does anyone know of good DW communities for that? Vegan cooking / beginner cooking sorts of things, maybe?
(−) Mmmmm, rice and eggs and kimchi…
(+) Glad you like it. Can I have some? >..>
(−) Oh! Sorry. Here. ^..^;;
(munch munch munch…)
[(+) s0] Cooking
1 July 2017 13:55(First tentative attempt at a public post. Maybe this is a little more harmless than our predecessor thought? Not sure.)
Korean market success yesterday! I decided to try Korean soy sauce to compare it against the somewhat more mainstream-in-America Kikkoman we usually get; it's not bad, but I don't know if I can tell the difference. I also have doenjang now, and might try to make a very primitive and foolish sort of doenjang jjigae this evening.
Oh, and we have seaweed. Tasty tasty seaweed. :-9
Made very plain cooked ground beef the other day, and then tried using the dripping as part of the fluid to cook rice in in the same pan because the rice cooker wasn't available at the time; someone (not physically proximate) described it as a sort of Yorkshire rice, which seems accurate in principle but since we have no memory of actual Yorkshire pudding we don't know how to compare.
I think we're getting the hang of Using Pan Often. This seems like a good thing.
