Yep, chips are often calling my name, especially sour flavors. Lime, salt and vinegar, dill pickle, all good stuff.
Ooooh yum, that's also an excellent "I'm being fat" meal. There's a restaurant near me that does Korean/Mexican fusion, and their "kimchichanga" with bulgogi is amazing.
How lovely! I've gotten pretty good at growing vegetables, but flowers, not so much.
For me, there's a Mexican restaurant down the road from my house that does what they call Super Fries, which are loaded with carne asada (a surprising amount for the price), cheese, sour cream, guacamole, refried beans, pico de gallo, and red and green salsa.
An absolute gut bomb, but delicious as hell.
If it's truly tasteless and dissolves completely in water, yet can bind like eggs, that opens up a huge range of applications. Really hope they're able to scale up production.
Really really good balsamic, the stuff that costs like $150 for a few ounces. I watched a video series about the making of it and taste tests against regular balsamic, and the desire to try it has been floating around my head.
Poland has a variety of hardiness zones, which will determine how much longer you have in your growing season. I would suggest things like brassicas (which include kale and broccoli), as they can handle temperatures a bit below freezing. But keep in mind the size of your balcony, as they can get pretty big.
If you can buy seedlings of annual herbs like parsley, dill, basil, there's still time for a good harvest even in the colder areas of Poland. Do you have space where you can bring some pots inside?
Fair point, I have flown too close to the sun before, and used so little water that my pasta came out with undercooked clumped spots. So reduce water volume with care.
I usually use as little water as I can get away with, as the resulting pasta water is much more starchy and works better in sauces.
So cute! And such a large blep 😆
Huh, how odd. Not what I would have expected, but in that case, go for flavor!
Poblanos are probably my favorite peppers to grow. Very mild heat, but tons of flavor, and fantastic for rellenos or enchiladas.
[Image description: close up of a large green poblano pepper on the plant]
Featuring some crispy fried shallots too.
[Image description: a plate with a pile of mashed potatoes topped with a sausage, gravy, and fried shallots. Peas and roasted carrots on the side, and a glass of beer in the background.]
But there's something about the roots of these new cuttings that gives me trypophobia-esque heebie jeebies.
[Image description: a hand holding a segment of a tomato stem. The lower part of the stem has straight white roots sticking out from one side.]
For me, it's kompe. It's a dish that's eaten in southern Norway, which consists of a little ball of salt pork surrounded by a potato dumpling. As the dumping is boiled, the flavor of the pork spreads through the potato, and it's a way to make a very poor meal feel like much more.
Most often eaten with butter, sugar, and lingonberry jam, I think the leftovers fried up on the second day are the best!
[Image description: split image, kompe cut up on a cutting board, and slices of kompe browned in a frying pan.]
15
So I'm a geologist, but this happened a ways back when I was still in school. One of my classes had recently taken a trip to see an outcrop of igneous intrusions in the local hills. I got invited as a plus one to my fiance's cousin and her now-wife's wedding, and as he and I were driving to the venue, I said "oh hey I know this place, there's dikes everywhere around here!"
He looked at me with this shocked expression, and realizing what I just said sounded like, I hastily explained the geologic definition. He made me promise not to speak a word of it at the wedding.
I've seen the two of them at the occasional Thanksgiving in the years since, and though I find humor in it, I've never felt like I could judge if it would be in poor taste to mention the geology beneath their wedding venue.
(Geology fun fact: if you look at the vertical veins of darker rock, notice the gradient spreading out into the lighter rock. That's where the heat of the intrusion literally baked the older rock, and the pink right at the contact is where the silica actually melted into a glassier form.)
[Image description: ridge of a sand dune at sunset, a shadowed mountain in the background. Numerous footprints along the dune ridge, with wind ripples in the undisturbed sand.]
view more: next ›
It's definitely a learning curve to start your plants from seed, but seeds can be gotten cheap and are easy to transport. I find beans/peas to be pretty easy to grow from seed, and their vertical growth means they don't take up too much space.