Recipe I started with is over here: https://www.spainonafork.com/shrimp-and-monkfish-skillet-with-spicy-tomato-sauce/
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...
The snack formerly known as Almond Crepes:
Traditional Greek salad with gluten-free almond flour crackers!
These crackers are really f'in tasty...
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.
(Side thing: Nutmeg doesn't come from a nut but I thought it was funny. Also tasty...)
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.
Sunny egg garlic, paprika, and feta over socca made with egg, fennel, thyme, and a lemon pepper blend, and a fresh, unfucked-with Roma.
The socca went back to being too dense for my preference, but it came out of the pan like a champ. Also needs more spice when I add egg...
Lifelong student, maker of fragrant things, reader, editor, writer, gamer, friend of non-hematophagous animals.
Medievalists and Medieval-adjacent. Sort-of.