Pinned toot

OK, so, on this account I *will* be posting about food and soft drinks, and boosting toots about food and soft drinks, mostly without CW.

It's a food-dedicated instance.

I will definitely not be offended if you need to mute or block this account as a result!

(I'll still CW for alcohol, and I won't boost my un-CW'd food toots from my alt accounts.)

Which leftovers should I eat?

We only have square shop bread, not sourdough.

Many of them are Very Smol, so preserving them is going to be a slight pain.

I think I am going to go for dry salting them as that seems to be fastest and I am impatient.

2.3kg is not very very heavy but it is Rather A Lot of olives

Picked A Lot of olives this afternoon. Lugging 2.3kg of them home.

Added too much orzo to chicken noodle soup, I guess we are having orzotto

Me: eats a small lunch, carries a heavy trailer to the allotment, then goes and gets heavy things from a shop, we're talking serious amounts of physical activity in the blustery rain

Also Me: why am I so tired and hungry this evening?

I've been thinking a lot lately about how to pattern my working life more seasonally, and I think I've got something sorted out.

I do a lot of my work with help from a thing called Focusmate that basically pairs you up with workbuddies. My "core" morning routine is four sessions long; I've been starting it at 8am for several weeks now.

I also have different routines for different seasons; my seasons start and end on/around the cross-quarter days, halfway between solstice and equinox. And I hadn't figured out how to vary my core routine for the seasons. I need some variation but not too much.

A while ago I had the idea for #BellsAndWatches, which @y6nH kindof coded for me:
It divides daytime and nighttime into twelve periods, called Bells or Watches respectively, so Bells are shorter in winter and longer in summer, and Watches are longer in winter and shorter in summer.


I haven't taken 400L of perlite to the allotment, though, as I planned to.

I discovered some long-forgotten cream in the back of the refrigerator. It smelled sour but not offensive.

I now have homemade cultured butter, and homemade buttermilk. Pretty happy with this tbh: cultured butter is hideously expensive here, and buttermilk isn't always easy to get, but cream is plentiful.

I suppose I shall have to make some more sourdough to go with it. Or soda bread, I guess, since I have buttermilk, but I always feel like I'd rather just drink the buttermilk.

climate change, meat and dairy 

climate change, meat and dairy 

I mean, I have to keep the buns in stock, and deal with assembly, but... I can generally cut a bun in half which the burger is nuking, and I prefer the buns untoasted anyway.

And for some meals I don't need bubs at all.

Batch cooking burgers today after groceries arrive. They keep great in the refrigerator wrapped in foil, and microwave really quickly, making them excellent for when I want to eat a food NOW.

question about stimulant medication or herbs; ADHD; medical 

I have since found out about stripey figs and I know what I want next

My stripey pear tree arrived! It needs planting out v v soon.

(I do better in soft water areas where it's easier to rinse my skin properly, but I live in London and the water is harrrd.)

I should note that I am not going for actual hold, here, just less dry frizziness than I would otherwise get.

I can't put coconut oil, olive oil or most other plant oils on my skin without causing problems (can't deal with oleic acid or lauric acid, not sure about palmitic), and most products that affect frizziness have those as ingredients.

(Also yes this means I cannot use sodium laureth sulphate, which is in every sodding thing. And most bar soaps are a problem, too.)

Got annoyed with hair styling products for my new-ish short curly haircut irritating my scalp and coming in plastic bottles.

Squished the gel out of an aloe vera leaf and used that instead. So far, so good.

I need to re-pot a bunch of my aloe plants and have been putting it off. Guess I have a good reason now.

It was *delicious* and I will definitely grow this again!

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Kith Kitchen

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