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Is it ramblin' time?

I start life coach training in two weeks.

I am excited.

I get to psych-nerd to my heart's content and put READ a lot on the calendar.

Moving on to monkfish. This is based on a Spanish dish with monkfish and shrimp in a smoked paprika tomato sauce; I replaced the shrimp with zucchini and asparagus for balance. Conclusion: Smoked paprika tastes amazing to me, and more so in this sauce.

Tzatziki cucumber-quinoa salad lessons learned:
Try twice as much sauce with three times as much fresh dill
Five-cucumber recipe, glad I used the biggest bowl
Adding quinoa was nice

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?

Never cooked a raw fish filet before. Guess I have now...

Baked tilapia taco on gluten-free almond flour tortilla

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...

Why does Windows 10 want so many BIOS updates?

My computer must see Microsoft as the inappropriate toucher at the office by now.

The snack formerly known as Almond Crepes:

Traditional Greek salad with gluten-free almond flour crackers!

These crackers are really f'in tasty...

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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...)

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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 egg
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.

I finally acquired and made a box of legume pasta (again, yay for more food accessibility). I'm not sure what I expected. I s'pose I thought it would taste a bit beany. (Chickpea, btw)

It pretty much tasted and behaved like pasta. So that's a thing.

First griddle thing
Chickpea crepes (chickpea flour/water at 1 cup to 2/3 cup, 1 tbsp olive oil, 1 egg, vanilla and orange extracts, little brown sugar, and crumbled pecans) with cara cara orange, strawberries, drizzled raw Icelandic and lavender-infused honey

And I still plate too much food for me

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...

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Medievalists and Medieval-adjacent. Sort-of.