Yup. Cleaning and prepping a bunch of leek and two dozens carrots, then making apple pie from scratch, for a nice dinner every night? No way. Spending two weekends canning each season, then eating lovely food all year round? Bliss.
Basic cheese melt when I don’t feel like cooking? Depressing. Cheese melt with fermented squash, pickled red onions, and my neighbor’s cured wild boar ham? Luxury.
Two years ago I started fermenting vegetables from my garden and eating them several times a week. The difference has been striking.
France: never seen a bottle IRL. Used to be blister packs, and if you needed 21 pills but they came in packs of 20, you got 19 too many and they lived forever in your medicine cabinet.
Now pharmacists are allowed to open packs of antibiotic pills and only dispense the exact number you need, and pics like the OP can happen. Most pharmacies don’t do it though.
I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek…), to make soda (kombucha, often with apples or blackberry), to bake bread.
Coffee beans are fermented, too. And many other foodstuff.
Bacterias are our best friends. So tasty.
What pleasure do you get from being a jerk, exactly?
France: St. Nicolas is not a thing. (Maybe in Alsace, which is basically Germany?)
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Per person: I cook a head of cabbage, carrots, onions in butter+stock, and one sliced sausage. Several meals worth of tasty vegetables + a small, but sufficient, amount of protein.
Slice zucchini, sauté in butter til tender, then grate Swiss cheese in cream, mix everything in casserole dish. Bake til golden.
Halve a spaghetti squash, remove seeds, fill with small goat cheese mixed with plenty of precooked leafy greens. Top with nuts (I like sunflower, but anything goes) for a bit of crunch. Bake til tender.
But I think I’m missing something here. Just eat vegetables, you’ll get plenty of fiber.
In French, caca d’oie - “goose poo”.
I’m 8000km away, but… isn’t he getting worse? Not “his” politics, which have always been heinous. His mental state?
I’m so sorry I have to ask: the orange post is satire, right?
Please do. It’s an amazing piece of art.
I for one am all ears. Please?
Thank. You.
Right now my husband of 15 years is 500km away with his girlfriend of 25 years. And I’m pissed because they’re having sushi and there’s no sushi restaurant around us. I want sushi.
That’s my latest poly story. I don’t mind that he’s having a romantic weekend with another woman (well, I’m happy for them), but I’m jealous of their dinner.
Pareil, mais à l’envers. Je veux dire que je minimisais, oui, mais c’est mon entourage qui m’a donné de la légitimité.
Quand le merveilleux flics de la brigade des mineurs qui s’occupait de mon affaire s’est platement excusé des mois écoulés entre le signalement et le début de l’enquête, je lui ai répondu que je comprenais très bien, que dans la salle d’attente j’étais seule (très) adulte parmi 10 mômes/ ados et que je préférais qu’il s’occupe en priorité des victimes actuelles plutôt que d’un truc vieux de 20 ans.
Il m’a regardée comme si j’avais deux têtes et a soufflé : “Madame, votre viol n’est pas moins important que les autres.”
Literary translator here. An average-sized book takes 4 months to translate, and I bill around 12k€.
90% of books don’t sell enough copies for the publisher to recoup the costs. And that’s books that have been picked amond hundreds because they’re good and/or might sell.
Additionally, you’d need armies of competent translators. It’s a complex skill that takes years to hone. Who would do it?
And fermenting is the safest preserving method I know! Clean jar, water+salt (look up how much), you’re good.
As for the difference it made… Hard to explain. I feel fuller after eating fermented veggies instead of raw or cooked. More energetic.
When I don’t for a while (vacation…), my poop is less regular and more crappy-looking. I never feel like I’ve pooped it all.
As for fermented drinks (home-made kombucha), they hit the spot the way soda or store-bought drinks never do.
I’d say there’s the same difference between a regular diet and a fermentation-heavy diet than between a Happy Meal and a hamburger from a nice restaurant. At least for me.
Of course, it might all be in my head just because I enjoy the process and the taste so much, and because all those jars of goodness add so much depth to any meal I cook. But hey.