avoid cotton fabrics

Why?

If walking, keep your feet underneath your center of gravity

In fact, do the ‘penguin shuffle’ whenever in doubt!

This would be in my top-five favorite albums, if it actually existed.

Couldn’t find the album online, but here’s a start, perhaps:
https://www.youtube.com/results?search_query=best+of+Diwan+Mohindra

“Oh feck it, let’s just go for the gold, mate…”
https://www.youtube.com/watch?v=92ydUdqWE1g

Assholes & idiots are gonna asshole & idiot, but this time around, I reckon some of them will fall off the wagon. We’ll see…

When you’re trying to take on eternity?

Then, yes-- you’re literally a foo fighter.

Since oat ‘tortillas’ are basically wraps, they can be used 'round the day, far as I know.

Actually, steel-cut oats in general are such a massive upgrade nutritionally over white rice, that I tend to use them all through the day.

Ah, welcome!

Ok, found it… Classic “spooge” inside experimental oat-taco shells:

https://piefed.social/c/cooking/p/1561196/taco-test-1-of-the-oat-tortilla-experiment

Good points and good advice… thank you!

In the end, you might as well post your “sploodge” every now and then.

Oh, dear… you totally missed my “oat” posts, it sounds like.

Hahaha… there are feelings of both “sadness” and “gladness” XD

Niiccceee.

And did she also like the song, mate?
https://www.youtube.com/watch?v=m2uTFF_3MaA

You know I love Caribbean music (and UB40), but sometimes…

Dude, please tag NSFW.

Oh dear, those potato chips!!

Amirite…?

Stuff gets ejected all the time before it hits the Event Horizon, and then it’s gone (to form a new universe inside the BH, I like to personally think). At the same time there’s also Hawking Radiation, which evidently does radiate material out of the BH at a very small rate.

Being pre-WWW, this strip obviously doesn’t hit the same way these days, but it can’t be said enough how great it was around this time-frame, i.e. early-to-mid 80’s. There were few things like it in the States, if any at all.

So far I’ve found her a pretty tiresome character, but I can appreciate now what a master manipulator she is. I still kinda need her to go away though, lol.

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The exposure is a bit meh but it tasted really good

I suppose, but the combo of ingredients popped for the camera, and that’s the main thing, innit?

Every few days I make something that turns out rather well, and I think ‘I should really share this on the FV,’ and then I realise that looks-wise, it’s absolutely nothing special. Problem is, I tend to mix everything together in to soups, stews, scrambled egg dishes and so forth, and it becomes really hard to tell one thing from another in my scratch dishes.

So typically, you can’t see from my photos that certain spices or low-key ingredients really made the dish pop, like adding in a stick of cinnamon, a couple teaspoons of liquid smoke, chopped cilantro and/or fennel seeds just before finishing, some potato flour to thicken things up and make the dish more creamy, some TruLime powder to up the sharpness / acidity, some dried mushrooms to kick up the savory / umame, etc, etc.

Back in the day, some post-college buddies who lived in a group house would rotate cooking duties, constantly experimenting with ingredients and spices in their stews and casseroles, which would invariably look all too samey in the end. Delicious as the dishes might be, they had a common name for them-- “splooge.” So that’s what I am, basically. A splooge-cook. A cooker of splooge.

*(^@#$

Somewhat like scalloped, perhaps, but probably more ‘focused,’ if that’s the word.

Peru is on our bucket list

It can be a mixed bag, depending. Me, I’d say a combination of touristy-type issues, as well Peruvians not necessarily paying much attention to maintaining the cleanliness and beauty of various areas. Now one place I’ve never gone is in to the Amazon, which sounds like it could be truly fascinating. All that to say-- hopefully, y’all do your research ahead of time.

Those dancing fish and overall design remind me a lot of Pierre Clément’s crazy, ‘architectural-style’ animals. Here’s a decent collection:

https://www.pinterest.com/dougwittnebel/pierre-clement/

Unfortunately that doesn’t work at all for me, perhaps due to coming from different software / instance. Ah, the complications of using the FV…

Anyway yeah, subscriptions have been the way to go for me, rarely hitting ALL. Helpfully, when you sign up here, you can fill out a series of checkboxes, and PieFed.Social will auto-subscribe you to a bunch of relevant communities.

I never knew there were so many types of potato until I met my partner.

I wonder what he might think about the variety in Peru, for example:
https://www.google.com/search?udm=2&q=variety+of+potatoes+in+peru

Have you tried fondant potatoes?

Uh, no! Hah, they look like scallops. Sounds really good though, and maybe I could use ghee instead of butter to make them.