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It was taco day recently (it sure doesn't need to be Tuesday).

fake skeletons, day of the dead 

Local sandwich shop getting a jump on the season -- with a nice bit of poetic irony to boot.

Good to see.

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Food, batch cooking 

Making a big batch of Olive & Mushroom Pasta Sauce (my recipe), with a shed load of garlic.

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Went out this afternoon, after the morning rain, to Ulu Sembawang Park Connector, Singapore. One of the last things I expected to see there was this Sunda Colugo (Galeopterus variegatus) mother with baby on a tree near the walking path. Spotted on 25 September 2022.

Colugos are mammals that can glide from tree to tree using skin flaps attached to their appendages.

On iNaturalist [ inaturalist.org/observations/1 ]

#iNaturalist #Nature #Singapore #Photography #Mammals #Mammalia

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Duolingo: Owen wants silver parsnips.

Me: WTF Duo? Silver parsnips don't exist!

Duolingo: Owen wants silver parsnips.

Me: sigh... Ydy Owen eisiau pannas arian.

Me: *mutters* "Silver parsnips don't exist."

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Last night's anti-scrolling drawing, which I managed to do despite itches and drowsy effects of Benadryl. #mastoart #inkdrawing #abstractart

We talk about the anachronism of a 3.5 inch disk serving as the "save" icon, but what about the hourglass used as the "timer" icon?

We have one pepper plant and it is finally producing like gangbusters. Here is a small sample -- despite appearances they are sweet, not hot.

The 2nd photo has them sauteed with basil from our neighbors and garlic from the market. All this on meatless patties with polenta.

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haven't posted any of these for a while! some more of the seaside tarot series

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The current issue (#80) of Eulipion Outpost features, among other things, an essay on "Falutinism" by M. A. Fink. Pictured: portrait of Hewell T. Nudibranch, "Low Falutinist & Proud Virginian," 1888. #newsletters #art #writing

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A warm night's subtle weight;
the clang of a distant bell
calls a hiding Moon.

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Technically everything that I make is a preserve rather than a jam or jelly, because I don't use enough sugar. Legally, jam has to be >50% sugar!

I used 6 cups of fruit in yesterday's preserves and only 3/4c sugar. I like using just enough to bring the flavour out. It doesn't gel as much, but what these lack in texture they really make up for in taste. Pomona's pectin also helps :)

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Chicken with figs, onion, sage, rosemary.

The salad, OTOH, was from a kit.

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Kith Kitchen

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