I was at a big event where they were taking too long to serve dinner so some people were trying to catch squirrels to eat by lying down and pretending to be dead and then grabbing them when they got close. I decided I was going to somehow catch some by climbing a giant stack of cardboard boxes and one guy was a dick about it so we argued.
He got mad and tried to climb up my box tower but he couldn’t do it and I just made fun of his face the whole time. My partner’s sister and brother-in-law climbed up top and the guy knocked the boxes down so they fell. She’s pregnant so everyone got upset at me for some reason so I went after the guy with a baseball bat and told him he better apologize. I tried to drag him back there but his arm just kept stretching.
Ok so I’m not food aggressive in the sense that I’m protective over my food, like if you ask I’ll pretty much always give you some, but I am food aggressive in the sense that no matter how hungry I am or what I’m eating I eat like I haven’t in 3 days. I physically do not know how to eat slow, like how do people do it? I’ll be completely done with my food and everybody else is only half-way through.
I left the chicken for K to eat later, AKA sacrificing it to the leftover gods because we all know he’s not going to touch it.
I haven’t had any dessert in about a month, and I really felt like baking. What better day than a rest day? I used vegan butter and added some cinnamon on top of the fresh cut peaches before adding the mixture on top.
It’s so yummmmmm. The peaches are fresh and amazing!
What’s the point of living if you never have dessert ever again??? I’ve only been having fruit and dates for dessert since I started back up and it was time my friends! It. Was. Time.
Just have dessert sparingly and enjoy the heck out of it when you do. 🍑
Scallops, beurre blanc, and low carb orzo! Not sure I’m sold on the orzo because I don’t think I cooked it quite enough but I was worried about over cooking it. But honestly it’s just a vehicle for beurre blanc soooo…
Went to the big Asian market near my mom’s house and got allll kinds of cool veggies and spices. So I made udon with yok choy, broccoli greens, japanese egg place, zucchini, seafood mushrooms and bamboo shoots. And I cooked them with fresh ginger, garlic, chili oil, etc. 🌱🌶🍜
I’m excited to share - I’ve made the best mayo that I have ever had in my entire life (aka: aioli, if you’re fancy). It is pretty-pale-green in color, the perfect happy-medium between thick and runny, and just oh-so fragrant and flavorful.
Lemon-Olive Oil Aioli
Truthfully, I used a whole (500ml) bottle of extra virgin olive oil for this. I added in some extra sunflower oil, as well.
There are four whole eggs in this. I don’t use cheap eggs, at home, ever, for anything. The better the egg, the better the end product. The eggs I use are humanely/naturally raised and fed good diets. When they end up at my table, the yolks are a beautiful dark orange, the shells are substantial, and the taste superior.
There was one lemon used; juiced and strained.
I emulsified this all together to make the (world’s) best mayo I’ll probably ever have.
Of course I made a sandwich to enjoy it on immediately after.