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.
Just a rock-licker who loves all things sci-fi, boardgames, and growing my own food, especially heirloom tomatoes.
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.
You’re right, they’re just making a joke, as till also refers to how farmers prepare soil for planting crops.
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.
I love these comics, I always know at least one of the words (and therefore get to feel smart), and learn some new ones with cute illustrations.
Aww what a sweet baby. I’m sure he appreciates the comforting after the vet <3
Yes! We call those her leg warmers too :D
Sure does! Another little standard issue cutie
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
I’ll confess I do this with some regularity. If I unwrap a piece of cheese and see it’s moldy, well I’m not tossing a nice hunk of aged gouda in the trash! I’ll slice the mold off, then do a sniff and nibble test. If it still tastes moldy, keep slicing until it doesn’t.
I’ve done this since I was a kid, so who knows if it’s actually safe, or if I’ve just spent decades rolling the dice and getting lucky.
Somehow, I can tolerate “jpheg” much easier than the forsaken “jif.”
I’ve come to learn your brain is really good at subconscious processing of things that don’t quite make it to conscious awareness. Some part of your brain saw the cop and the deer and was trying to alert the rest of you.
I had that happen once when I was out hiking alone doing geology research. I reached this area of the woods and was suddenly overwhelmed by this feeling of TIME TO LEAVE. I tried arguing with myself that there was still enough daylight to check out an outcrop I could see in the distance, but the feeling got so powerful, I finally gave in and called it quits for the day.
I realized while walking out, that with all the little noises of the quail and other animals I’d been hearing all day, that spot in the woods had been silent. The next time I visited the area (and not alone this time), I found a cave right behind where I’d been standing, with fresh mountain lion tracks. Who knows, some part of me might have seen a mountain lion in that cave and was doing everything it could to tell me to get the fuck away!
My fiance and I eat out about once a week, and we often choose local places where we know we’ll get 4 meals off of a $15 platter of food. It’s certainly not as cheap as cooking at home, but sometimes you want a giant pile of orange chicken, and not the bother of prep/cleanup.
This is either a work of singular art or complete and utter madness.
Some would say all art requires at least a touch of madness.
I’m in southern California and I think most houses have gas hookups for driers, often with gas stoves and gas water heaters too.