Attenborough narrates a beautifully shot, crazy oceanic ballet/sardine happy hour. Or sardine unhappy hour, it seems. I mean, which sea predators *didn't* show up to get their omega-3s?
Is this a Chaos creature from Warhammer Fantasy RP, or breakfast?
Egg over lightly (which I did not break!), herbed with oregano, rosemary, and thyme, and topped with spinach, white corn, and shredded and melted parm. Which doesn't make it not a Chaos beast, necessarily...
I tried to make socca with almond flour instead of chickpea flour. (And an egg, sliced almonds, almond and other extracts, and a wee bit of amaretto.)
What happens is it doesn't work, heh. This griddle-splotch never becomes a crepe. It becomes delicious-smelling mush that increasingly sticks to the pan on the bottom.
Cool stuff on inventing languages:
Creating a Writing System
Love the top comment:
"Or you could pick a writing system that doesn't fit your language at all. Then you can tack on an extremely complicated extra rules or even extra writing systems to make it sort of fit. Then you can add in bizarre extremely culturally specific rules and idiosyncrasies just to fuck with people trying to learn the language. Once you do that, you basically have Japanese."
I don't think I did an egg-less basic socca on the griddle yet? Here's one. Lots of green... Batter: besan, water, olive oil, basil pesto, chives, oregano, salt, black pepper, chopped green bell pepper, little parmesan. Filling: green bell pepper and gruyere. Added more pesto spread post-photo.
Taste: Really very not bad.
I'm a nut for all things almond and hazelnut and this was good.
Vanilla nut crepes:
1 cup besan
1 cup unsweetened vanilla almond milk
1/2 tbsp olive oil
1 tbsp brown sugar
1 tsp vanilla extract
1 tsp almond extract
1 tsp hazelnut extract
1/2 tsp nutmeg
Handful of chopped walnuts
Nutella spread sprinkled with nutmeg
I wonder how it would go with the sugar replaced by amaretto or frangelico...
Socca pancakes with the same ratios but olive oil cut to 1/2 tbsp (plus in griddle). This oil ratio I like. Moist but not heavy. Also 1/2 tbsps ginger and turmeric and 1 tsp (I think) of lemon extract. I taste turmeric, barely lemon, no ginger. Adding more lemon to remaining batter mid-cook made the rest smoke a bit. Was going to add top with fish, but egg mood. Iced ginger-turmeric tea; had a pitcher of it to finish.
Socca, the Saga
This time I used a bit less each of pan oil and oven time (and also oregano, red pepper flakes, and post-oven parm instead of thyme and rosemary... salt in both cases).
Still over-moist, but far less dense. Like it wasn't in the heat long enough, but it still stuck to the pan. Well, no one recommended a glass pan for this...
On payday I'll get a griddle, and do the seasoning thing as if I'm a cook. It would still be cool to find the optimum for this version for the geek of it.
Friend coming over to catch up on Game of Thrones eps, so, here's the drink made up from stuff at hand:
1 part gin
1 part Solerno (blood orange liqueur)
1/2 part lemon juice
1/2 part lime juice
Fill the rest with ginger beer
Refreshing and I should remember it for warmer temps. Let's call it um... I dunno. Suggestions?
Lifelong student, maker of fragrant things, reader, editor, writer, gamer, friend of non-hematophagous animals.
Medievalists and Medieval-adjacent. Sort-of.