It is a face like the terrible dim faces known in dreams -- sexless and white, with two gray crossed eyes which are turned inward so sharply that they seem to be exchanging with each other one long and secret gaze of grief. The face lingers at the window for an hour or so, then th...
I am on a journey eat... 2:28:01 【filian】[2023-11-24] MEETING @FALLENSHADOW/SHONDO today! And Idiots on the In... 4:23:30 【filian】[2023-11-01]I HAVE 1 HOUR TO BEAT SUIKA GAME OR FULL BUNNY GIRL FILIA... 3:53:18 【filian】[2023-11-06]DATING ADVICE with @Sinder...
“been awhile, nice to see you again.” I pull him out of the green container, straighten his smoky white beard, and in answer to his silent greeting I tell him, “Hello, it’s
One roast almost didn't make the party. Russ and I gorged ourselves pulling it the next morning. I put in a huge crockpot with just a bit of vinegar sauce and she held just fine for many hours while folks grazed. I've always loved pigmeat, but this was Glory Pig!!!The main thang?
Roast at 425 no convection for 20 minutes or as soon as nicely brown, then turn down to 325 for 20 minutes. At this point, throw out all the fat at the bottom of the pan and add a 1/2 cup of water. Put back in the oven for another 20 minutes with the oven off. The meat wi...
Life is what happens while you’re trying to knit one, just one, tiny baby blanket. My life happens so much that that when in the fall of 2017 I started said baby blanket, I purposely chose an unassuming pattern and a discreet blue yarn. I would not tempt fate. I really HAD to fin...
It is such a surprise to me that anything, at all, would be growing in the garden. But I did harvest my garlic and trimmed it up nice and pretty. The tops went into the compost. Largest garlic bulb ever produced at fromgardentotable. Very exciting. ...
Roast a chicken? We can do that anytime. We do like to spread the meal out, but how to do that with just the two of us? Inspiration finally hit. We love small plates, and have a favorite restaurant the does all kinds of Mediterranean dishes. What if we just do small plates and ...
Confession time: I’m a convert. If you can believe it (I can’t), I once said (on this very blog!) and I quote: “Some raw food types grate them into obscurity or juice them in order to eat them, but I don’t recommend it. ” Ah, the ignorance of youth! Or at least the...
owner and founder of What Chefs Want. “Our goal is to provide chefs with the highest quality products, unmatched service, and a seamless experience that helps them succeed. These strategic investments in infrastructure will allow us to better serve our customers and drive growth throughout the ...