Ruka

Raven asking if I have any cashews after he demolished the tortilla chips someone tossed on the ground.

Do you have some video of the effects to share?

4141623. I got in pretty early

Mmm.. glasses tiger needs to give him a good morning hug in part 2

You know what to do…

The one in the photo might be a reproduction though because the top layer is a bit too curved.

That’s a Louis Poulsen PH 4/3 table lamp! Poulsen designed a lot of really cool lighting in the height of the mid-century / danish design movement. You can get new ones for around $1400

That prelude is gonna get beat up for having braces.

Saw Shovelman, Kr3ture, and Moontricks last night. Got to stand right againstdthe stage the whole show and practices some photography. Phone cameras can do alright these days.

Traditional southern new years meal of ham, collard greens, and black eyes peas. Supposed to be eaten on new years day for good luck but finding the peas and a ham hock proved difficult.

Growing it was neat except that it was 18 months to first harvest. You need to either want to use a lot of it in your cooking or give it away to friends since it doesn’t keep long. I didn’t try freezing it however so that might work.

Wasabi Bare Root Plant - Territorial Seed Company | PLANT / 1 bare root plant | Territorial Seed A pungent delight seldom available to the home gardener. Even at sushi establishments and specialty grocers, 'wasabi' pastes most often derive their spicy kick from its relatives, horseradish and must...

I bought a risome chunk with a couple leaves on it from Territorial Seed Company and grew it for a few years. Did fine in fabric pots on a fully shaded porch and flooding it every couple days. After the first harvest you have infinite wasabi.

territorialseed.com/products/was...

The houston airport smells like fried.

A deck screw and screw gun work in a pinch.

While that’s simmering away toast up some crostini. Ladle soup into a bowl, top with crostini and cheese, and broil in an oven. Consume!

Add a cup of dry white wine to deglaze the bottom of the pot. Then toss in a parmesan rind, bay leaf, and some rubbed sage. Pour in the six to eight cups of stock you made and bring to a simmer.

In a half hour or so your onions should be nice and caramelized like so. Turn the heat down to medium low and add a few tablespoons of flour. Stir and cook until it’s paste-y adding more butter if needed.

After 20min or so the onions should be soft and translucent. Crank the heat to medium high and toss in a teaspoon of sugar and salt. Stir occasionally until the onions are fully caramelized.

While that’s happening pull your stock from the fridge that you made yesterday. The fat should have risen to the surface and you can scoop it off easily and discard.

French onion soup time.

Heat up a big pot on medium low and thinly slice 6 or so yellow onions. Once the pot is hot add a 1/4 cup of olive oil and a couple tablespoons of butter. Add the onions and toss to cover with the liquids. Leave em for ~20m; make sure they don’t burn.

It’s pretty easy and cheap. You can get soup bones from a butcher for ~$2.50/lb and use whatever herbs & spices you like best. No salt also makes it easier to control the overall flavor since you aren’t dealing with super salty versions from the store.

Day 1, step 4: let the stock simmer for at least 3-4 hours (I let mine go overnight) then strain it into another bowl. let it cool before throwing it in the fridge until ready for use.

My paws slipped while waiting for the stock to reduce and I ended up with banana bread.

Day 1, step 3: once everything looks like this put it in a large pot and cover with two inches of cold water. Add bay leaves, thyme, sage, and peppercorns and bring to a low simmer.

Day 1, step two: after the bones have started getting some nice color mix in some halved onions, celery pieces, carrot chunks, and a head of garlic cut in half. Throw back in the oven till the veggies get some color too

Now that I have a working stove again, and it’s winter, and I’m sick I guess it’s time to make some french onion soup.

Day 1, step one: roast you some beef bones at 450F for ~40min, flipping them half way.

Gimme that platter of oysters plz

Here we have @rukatiger.bsky.social ready to send it this season!!!

This is great! Thanks again!

Probably sooner than you realize. *cries in lack of tahoe snow*