i've enjoyed your prompt fills so much, thank you for sharing them!! if you feel like it: chef!andrew trying (and failing) to woo picky eater neil with fancy food? :)
The thing about growing up on the run is that you never really develop a palate.
You eat what’s there to be eaten, whatever you manage to stuff in your pockets while your mother distracts the cashier trying to haggle for cigarettes, as if it’s anywhere near possible to haggle in a 7/11.
You eat school lunches, bland chicken nuggets and congealed mac and cheese and unseasoned carrots with those little close to expired fruit cups with the peaches and cherries and simple syrup.
You drink gas station coffee—maybe it stunts your growth, but you drink it anyway—and fill old plastic water bottles from drinking fountains or public restroom sinks.
At least, that’s what Neil tries to explain to Matt one day, when Matt invites Neil to his favorite restaurant in his hometown. It just so happens that Matt’s hometown is New York City, and the chef at this place has a Michelin star, but Neil isn’t on the run anymore and his paycheck is hefty enough that he can afford it.
I ordered some quail eggs in an incubator from a science magazine and I was afraid my parents would find out what I did. But instead of quails, little dinosaurs hatched out of the eggs and started running around my house.
so i was out with my mom shopping for potted plants or whatever and this little girl came up to me and said “do you like egg?” and i was like “what?” and she whispered “egg. do you like egg?” and i said yes, then she said “give me your hand” so i laid out my hands and she gave me two quail eggs and started to leave before she turned around with the most serious eyes, told me: “take care of them for me.” and then just bolted.
I noticed that you feed your hoggies quail eggs? Is that something they really enjoy? I've got one and he's not quite big enough for a quail egg (he's only a year old and just getting to fuzzies prey-wise) but I thought it would be a fun treat for when he gets a bit bigger.
Most of my large-enough snakes LOVE quail eggs. They’re pretty high-calorie, though, so I usually only offer them as an occasional treat to replace a regular meal, or as an addition to a smaller-than-usual prey item for snakes that are problem feeders.
Hognose snakes have wide mouths so it’s easy for them to get their jaws around the eggs. My rat snakes and corn snakes enjoy them, too, but the corns have a harder time eating them. Eggs are round and smooth so it’s hard to get purchase with their narrow mouths that are designed for eating more textured prey that has fur, feathers, or skin to grab ahold of.
Isis has learned to push the egg into her face-hole using a coil of her body to brace the egg against. Hatshepsut usually sits pathetically with it in her mouth staring at me like a sad puppy until I put my finger on the end of the egg and let her push against my hand.
For little snakes, you can try to find button quail eggs, which are much smaller than coturnix quail eggs. You can also dip prey items into beaten egg to tempt snakes who haven’t eaten in a while, assuming you’ve already checked your husbandry for potential problems that would cause a snake to stop eating.
It’s not a necessary food item but it can serve as a tasty form of enrichment, so if they’re big enough and they’re amenable to an egg snack I say go for it!
You know, I never see animal rights activists talk about the ~exploitation~ of animals outside of common western farms.
What about milk farms for camels, reindeer, or water buffalo? Or eggs from quail, ducks, or pheasants? What about raising emus, guinea pigs, kangaroos, or snakes for meat?
Vegan blogs seem to only talk about the cute, popular animals like cows, chickens, pigs, and sheep, and maybe another animal here and there. But almost never any other kind of livestock. Doesn’t focusing on just the popular handful of ‘exploited’ animals seem kind of… speciesist?
Cypriot cuisine is the cuisine of the Mediterranean island of Cyprus. It’s closely related to Greek and Turkish cuisine and has been influenced by Byzantine, French, Italian, Catalan, Ottoman, and Middle Eastern cuisines.
Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black & green olives, tahini, skordalia (potato & garlic dip), hummus, taramosalata (fish roe dip), and tzatziki/çaçık, all served with chunks of fresh bread and mixed salad. Some of the more unusual meze dishes include octopus in red wine, snails in tomato sauce, brains with pickled capers, samarella (salted dried meat), quails, pickled quail eggs, kappari pickles (capers), and moungra (pickled cauliflower). Bunches of greens, some raw, some dressed with lemon juice and salt, are a basic features. The meal continues with fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages). Hot grilled meats – kebabs, lamb chops, chicken – may be served toward the end. The dessert is usually fresh fruit or glyka – traditional sugar-preserved fruits and nuts. Other than people on the Greek side, people on Turkish side of the island will not consume pork as they are Muslims.