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snake river sirloin with yu choy and toasted garlic doenjang and smoked madai, spring peas, pickled raishes and a green garlic broth with a midnight margarita

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harry's berries strawberry cake and a rhubarb sorbet

from openaire

Edited by Nebraska
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Gimbap (Korean sushi) that I made for the first time. Contents were fried egg, carrot, spinach (dressed in salt, garlic, & sesame oil), tanmuji (pickled daikon), and Beyond Burger (plant-based gro

I wouldn't recommend eating it

Thanks for the recommendation Toaaaaaaad! This stuff is great 👍    

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I made an artichoke-avocado pizza for lunch. Now nibblin on dark choco Oreos wiff coffee

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A barrel aged korenwijn (translates to corn wine, not sure if that’s entirely correct...) by Zuidam. Haven’t had anything from this distillery yet that wasn’t tasty, seems like everything they make is full of flavour and incredibly smooth. Highly recommended if you’re into genevers and ryes and such. 

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my go-to meal for the last week or so:

take a pound of raw ground beef & spread it out on a plate. season it, set it aside.

dice up some bacon, mushrooms, onions, and a banana (the banana is key), and fry lightly in butter. add in cheese curds at last minute just so they get kinda warm. pour all this onto the raw beef & set aside.

fry up some eggs and then add that onto the beef as well. eat with chopsticks. the banana is the real moneymaker here

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Bitter (Adnams Southwold) lemonade top/shandy.

It’s well lush.

 

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One of my go-to breakfasts is an over-easy egg on a piece of toast with either olive oil or butter. Discovering toasting a slice of sourdough on a cast iron skillet with a little olive oil is a complete game-changer... instantly becomes restaurant quality madness. I had also made some some sage butter (super simple: melt a couple tablespoons of butter in a small pan on med/high heat and throw in a few fresh sage leaves after the foam goes down and it starts looking tawny brown then take it off the heat immediately) that I was planning to use as a sauce for pasta but threw in the fridge, so today I put that on my skillet-toasted sourdough, followed by my slightly runny egg. It was slappin'.

Edited by J3FF3R00
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i used to love making sourdough back in the day. would do it again but i don't eat near enough bread these days to maintain a fecund starter

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hadnt eaten anything until 7pm so i just made loads of paprika scrambled egg and bacon. i feel sick and it wasnt even nice

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Bought a new kind of yoghurt today. Bifido cultures and whatnot. Posh. The good kind. Strawberry flavored. The stuff had THE most perfect ratio of zingy sour vs. mellow sweet, and it was runny. After the initial bowl (w added muesli) I decided to have another portion, which I poured into a glass and enjoyed as a beverage. Tasty. & quenching! Mmm so good n tasty and extra fun as a drink. Time for more. This time using a larger glass (big gulps ftw). Anyway to make a long story short, I drank it all and my belly looks like it's pregnant. Now stroking my bloated tummy and awaiting an almighty belch. Fuck you, tasty yoghurt. 

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yogurt. probably the best thing I started to introduce into my body apart from cannabis.

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57 minutes ago, ooqpoo said:

Bought a new kind of yoghurt today. Bifido cultures and whatnot. Posh. The good kind. Strawberry flavored. The stuff had THE most perfect ratio of zingy sour vs. mellow sweet, and it was runny. After the initial bowl (w added muesli) I decided to have another portion, which I poured into a glass and enjoyed as a beverage. Tasty. & quenching! Mmm so good n tasty and extra fun as a drink. Time for more. This time using a larger glass (big gulps ftw). Anyway to make a long story short, I drank it all and my belly looks like it's pregnant. Now stroking my bloated tummy and awaiting an almighty belch. Fuck you, tasty yoghurt. 

I’ve been adding yoghurt to my protein shakes & blending it up with mango! Really delicious 

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