Oooh yum, I’m a sucker for capers but haven’t ever had them in a risotto. Love how the black of the risotto jives with the sunflower plate 🌻

God I love British humor 😂

She’s gotten a little bit of supervised porch time, my husband and I plan on training her the same way we’ve trained our first cat, Mirepoix.

Mira loves her supervised outside time and understands when we ask “you wanna go outside?” She’ll generally stay in the garden with us (occasionally she’ll push her luck and wander a little) and knows when we say “inside!” that it’s time to go in.

Oh of course! I kept an eye on the local lost pet listings and had her checked for a microchip, no luck with either.

I don’t know how long a young kitten can go without food, but she was extremely skinny, had fleas and worms, and with how matted her fur was with leaves and filth, she really didn’t look like she’d been taken care of. 😢

Hah! Well you’ve hit the nail on the head, I’m in California and clam chowder with good fresh clams is a rare treat.

I use canned clams in my chowder, and I usually reach for some fatty pork product to render fat for sauteing the veggies and as a finishing garnish (I once splurged on some guanciale, but wasn’t a discernable enough upgrade to be worth repeating). Interesting to know that the chowder isn’t traditionally thick. I can’t think of a single time I’ve had it at a restaurant where it wasn’t, which is why I was adding extra thickeners to try to match that expectation.

Yep, didn’t have any bacon in the house, but I like having a little meaty salty bite in my chowder, and turns out spam fried until crunchy fits the bill!

Oh certainly try it, clam chowder is one of my favorite soups. Both New England and Manhattan style are delicious, but my inner fatass prefers the New England.

I differ from the usual recipes in that I’m a sucker for really getting some good browning on the vegetables before adding the liquid. The flavor is worth the trade off of having a tan colored chowder rather than the pale cream of the traditional New England style.

I agree, soup weather is the best!

This feels worse.

In 2016, I could at least rationalize that some people were voting for an outsider, a “billionaire” who promised to fight corruption in D.C. Anyone paying attention could see he was an immoral dipshit who was corrupt himself, but I could understand how he won.

Now? We’ve all had years to see who he is, and if that wasn’t enough, to see his rapid mental decline. This time I don’t understand.

I second Lorn! Dark ambient electronic sprinkled liberally with glitch elements is chef’s kiss.

Also would recommended Amon Tobin. ISAM is one of my favorite albums, and Lost and Found is often the song I’ll put on to introduce folks to his style.

I go through spurts where I’m posting and commenting a bunch, then I get weary of being online and disconnect. When I am posting, it’s usually to places with stuff I like to take pictures of, like !beebutts@lemmy.world.

I had the exact same experience with the elephant garlic, they took forever to sprout, long enough that I actually dug one of them up to check that they hadn’t been eaten or something.

I wish his paintings had titles, or at least numbers. So hard to tell people about my favorites of his without already having a link handy.

It might be! That was one of the varieties I planted this year, though the cloves I put in the ground looked like normal shaped cloves, just scaled up a bit.

That makes sense, he was really undersized compared to the rest.

For some reason I can’t add this to the main post, but here’s the pie and ice cream before serving.

Yum, love a good fried rice! I think that recipes which use up leftovers while making you not feel like you’re eating the same thing for the Nth meal in a row are essential tools in a home cook’s arsenal.

Probably because it was a big event and everyone wanted to be out to watch the roads switch sides.

That’s true, it’s just that they use savory as a descriptor, when I found the end result to be more dessert than main.

They’ve got a version that uses onions and much less sugar, so maybe I’ll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it’s a layer of sweetness, and not sweet throughout.

Hey no aesthetic shaming my food! #notyourplatingstandards