Anne

joined 1 year ago
[–] Anne@lemmy.world 10 points 1 month ago
[–] Anne@lemmy.world 6 points 2 months ago

Congee is the ultimate squishy sick food. Cook a cup of rice in 6-8 cups of liquid, with salt to taste, until completely broken down so it's thick and smooth. It's super versatile, can be made savory or sweet depending on the liquid you use to cook and any seasoning you want to add. I like it cooked in diluted coconut milk for a dessert base, then mix in raspberries and honey. Make it savory by cooking it in broth and topping with a soft boiled egg.

[–] Anne@lemmy.world 2 points 2 months ago

I agree! I was hoping to see the insides cleaned. And he missed spots!

[–] Anne@lemmy.world 41 points 2 months ago

Please don't leave! Keep speaking your mind, if enough of us stick it out we can drown out the users like Captain Asshole here.

[–] Anne@lemmy.world 22 points 2 months ago (2 children)

Jokes are funny

[–] Anne@lemmy.world 1 points 3 months ago

Archive link to bypass paywall: https://archive.ph/z8oUy

[–] Anne@lemmy.world 9 points 4 months ago (1 children)

This gives me the same feeling as being carded at the grocery store

[–] Anne@lemmy.world 3 points 4 months ago (1 children)

You never know until you try! If she doesn't want her belly pet, she grabs your hand with her front paws and bunny kicks you with her back legs.

200
Taffy Cat (lemmy.world)
 
[–] Anne@lemmy.world 3 points 6 months ago

They're a great find, I hope you like them!

[–] Anne@lemmy.world 7 points 6 months ago

In my opinion, yes. They're like really garlicky spinach. I spotted them in the woods behind my house when I was taking a second tour trying to decide between this and another place... They were the tipping point.

[–] Anne@lemmy.world 9 points 6 months ago (4 children)

Yes, those are ramps! Mine are popping up too.

They are wonderful sauteed, or creamed like you would do with spinach. They freeze well if you blanche then first, too. I also like to make ramp butter, chop them really fine and just mix them in raw with heavy cream, a pinch of salt and a little bit of lemon juice. Mix and mix and mix until all the fat and liquid is separated and you have delicious green butter and buttermilk. The buttermilk is great in biscuits... Damn, I love ramp season.

[–] Anne@lemmy.world 4 points 7 months ago

I have to admit, I only posted because I was cracking myself up over that yolk.

 

We just got a batch of ten baby chicks! Two days old and they are already having a blast climbing and jumping off a little rock and sticks. This batch are all females, and are a random variety of "exotic" chickens. When their real feathers grow in it'll be fun to figure out what breeds we got!

They are just in an XL dog crate with foil insulation around the bottom edge, and a red heat lamp hanging from the top of the crate. I don't know if the foil actually helps retain any heat, but it does keep the chicks from escaping. It's a high security henitentiary.

 

My flock befriended this strange white bird today. It's the large one in the background of the attached pictures. It's the size of a small turkey, grey and white, with a prominent crest. It ate some scratch with my girls, then ate some wild blackberries, and departed into the woods.

We're in upstate NY. I've never seen a bird like this before. It almost looks like a peacock but, again, it's white and we are in upstate NY.

The girls liked her, she seemed harmless - they usually lose their shit if even a little sparrow tries to snag some scratch. They alert me to turkeys and deer regularly but didn't mind this stranger at all.

Can anyone help me identify this bird?

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