stuff done: Monday-Wednesday

Jun. 21st, 2017 09:24 pm
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
1. Laundry! Washed, dried, air-dried, folded, hung, and put away.

2. Changed linens.

3. Withdrew cash to pay for cab rides to and from the airport.

4. Bought gum for airplane takeoffs and landings.

more items under the cut )

21. Finished packing, aside from a few things I am still using/will use overnight, which I'll add to my suitcase or backpack in the morning.

The plan is to go to bed at 10pm tonight (and take a Benadryl in hopes of knocking myself out) so I will not be completely brain-fried when I get up at 4am in the morning. UGH.

I must remember to light candles to Meteora, Constructa, Constricta, Wayland, and Trilitus, to request good weather, no mechanical troubles with the planes, a smooth and timely flight, no airport delays or complications, and no taxi delays. (My pantheon of travel gods is about 85% a joke with myself. But only 85%. The other 15%... well, that's between me and my superstitions. *wry*)

And now, if you will excuse me, I have to go wash some dishes and clean my teeth.

gardening update, Monday 6/19/17

Jun. 19th, 2017 03:29 pm
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
six pepper seedlings in black plastic planters . five pepper seedlings in plastic planters and pots

1. peppers A2, A4, A6, B1, B3, and B5 - Monday, 19 June 2017
2. peppers C2, C4, C6, D1, and D3


three images under the cut )


As you can see, I have rearranged my peppers. Actually I had them rearranged for a while -- not in this exact configuration, which I adopted a couple days ago because I wanted to space out the squash planters a little -- but differently from the groups-of-six I was using for photos. This is because Landlord Dude has yet to fix the damn gutter on the back of the house, and consequently any rain harder than a drizzle (or that lasts longer than half an hour) turns the gutter into a waterfall that happens to be right over one of my kitchen windows/my back porch. So I make sure none of my poor plants are right under the cascade, because they are small and tender and do not deserve to be punched repeatedly in the metaphorical face. *wry*

As you can also see, I have staked sixteen of the peppers. I did not stake E6 because it's growing noticeably slower than the others, but I think I will do so Wednesday evening because I will be leaving on vacation Thursday morning and I am quite sure it will need a stake before I get home a week later. I also didn't stake B5 because the poor dear is only just beginning to recover from its savage beheading -- it is growing a new leaf! Life finds a way!

Pepper D5 has something wrong with its leaves. I suspect it may have caught some residue from the fungicide/insecticide I sprayed on the Lazarus pepper a couple weeks ago, but the newest tiny leave seem on track to be normal rather than crumpled, so I trust it will do all right in the long run.


two images under the cut )


tiny green bell pepper on a pepper plant

8. the Lazarus pepper - Monday, 19 June 2017 (OMG AN ACTUALFAX PEPPER!!!)


And last but not least, the Lazarus pepper bloomed! The first bud opened on Wednesday, and as of today that first flower has lost its petals (heavy rain, what can you do?) to reveal an ACTUALFAX PEPPER. It is so tiny. And so cute. :DDD

I continue to fight a rearguard action against the evils of the white mulberry tree. You have no idea how many berries I have to sweep off the porch every day, or pick out of the pots and planters, to say nothing of the infinite mulberry seedlings I have to uproot and toss away.

(If you haven't realized by now? I hate mulberry trees. I mean, they are probably lovely trees in an orchard, or out in the woods where they can do their own thing without bothering anyone, but trust me, you do NOT want them in your yard. Not in a million years. They are a MENACE.

Also they attract squirrels, but that is a separate problem.)


four images under the cut )


Meanwhile, unidentified marauders (*cough* squirrels *cough*) tried to uproot Tan and/or shred its stem again, but so far as I can tell the leaves retain enough connection to the root system to stay alive. Also I have buried the long, floppy part of the stem under even more potting soil -- I did the same for Sethera while I was at it -- and have tried to prop up the vertical parts of the plants such that they have proper support and won't tip over under their own weight as the grow.

Azer and Covera, of course, do not suffer from this problem as they never went through a floppy phase of growing sideways in search of the sun, and are both growing great guns. I am fairly sure their mutual end goal is to devour my porch. Sethera and Tan probably share this ambition, though they are not quite as well-placed to follow through on it. *wry*

I have spaced out the four planters a little bit, but I am beginning to think that I may have to move one or two of them off the porch entirely. I am not sure where else they could go. Down in the yard among the raspberry canes? (Which survived last year's drought and have put up slightly alarming amounts of new growth; I think they want to devour my porch as well, though from below rather than from above.) In the front yard behind the shelter of the hedge? In the driveway beside the trash cans?

I will have to consider this before they get too big to move...


[[original Tumblr post (peppers), for when the embedded images inevitably break ; original Tumblr post (squash), for when the embedded images inevitably break]]

stuff done: Monday-Sunday

Jun. 19th, 2017 10:09 am
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
Wow, I kind of forgot to make one of these posts for a while, didn't I? I knocked my sleep schedule out of whack midway through and got stuck in a rut where I am a little too brain-fried to be productive and instead spend hours surfing the internet and not getting to bed early enough to fix the sleep debt problem. But I think I may finally have started wrenching myself back into a more useful schedule as of last night. *crosses fingers*

Anyway, stuff!

1. Took my weekly vegetable photos and posted them. Also applied some MiracleGro.

2. Made my weekly Facebook update post.

3. Finished reading Marie Brennan's Within the Sanctuary of Wings (which I enjoyed a lot -- I really do think the Memoirs of Lady Trent series gets better as it goes on, and I'm sad to see it finished) and returned it to the library.

more items under the cut )

15. Finally pinned down a meeting time with the DRE to talk about Youth Group activities this summer and in the 2017-18 year. Unfortunately, because we kept getting distracted and I will be gone for a while, the meeting isn't until July 2, but hey, at least we now have a time and date.

16. Took my trash bin to the curb for pickup.

17. Took recycling bins to the curb for pickup.

And that is that.
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
chicken and vegetables on rice, topped with lemon yogurt, with a bottle of hard cider to the right


I finally made the third Blue Apron dinner tonight, so.

What Blue Apron assumes you have: stove, oven, cutting board, knife, small cooking pot with a functional lid, pan of reasonable size, a zester, several bowls and plates, measuring spoons, measuring cup, a whisk, a baking tray, a cooling rack, olive oil, salt, and black pepper.

What Blue Apron provides: chicken (pre-cut!!!), 1 zucchini, 1 onion, 1 lemon, some parsley, a small packet of whole almonds, a small container of currants, a pat of salted butter, a packet of spice mix (cardamom, cumin, and turmeric), 1/2 cup jasmine rice, and 1/2 cup plain Greek yogurt.

The recipe is as follows:

1. Cut onion into thin slices
2. Cut zucchini into quarters (lengthwise) and then into slices
3. Chop parsley and almonds (they can go into the same dish)
4. Zest lemon, then cut into quarters
5. Dump currants into a bowl and squeeze two lemon quarters over them so they can soak in lemon juice for a while

At some point in here, start the rice (the exact time will depend on how efficient you are at cutting and zesting):

1. Dump 1 cup water, the rice packet, and some salt into a small cooking pot
2. Bring to a boil
3. Cover and reduce heat to low
4. Cook ~13 minutes, or until all water is absorbed
5. Transfer ~half the rice to a baking tray and spread into an even layer
6. Set the rest aside in a warm place (I suggest removing it from the pot to avoid sticking)

At some point in the rice-cooking process, you will want to start pre-heating the oven to 475F.

While the rice is cooking, you can start the chicken:

1. Rinse and dry the chicken.
2. In a bowl, mix spice packet, salt, and black pepper
3. Dump the chicken in and mess it around until fully coated
4. Heat olive oil in a pan
5. Add chicken, cook on medium-high for ~7 minutes
6. Put chicken in a dish and set aside in a warm place

At this point you start the vegetables:

1. DO NOT CLEAN THE PAN; YOU WANT THE SPICE AND OIL AND CHICKEN GUNK
2. Add the onion and cook ~7 minutes
3. Once onion is soft, add the zucchini and cook ~7 minutes
4. Once zucchini is cooked, add the parsley, almonds, and chicken
5. Cook 1-2 minutes to mix flavors
6. You can add salt and pepper to taste at any point in this process

While the vegetables are cooking:

1. Drizzle olive oil over the baking tray
2. Bake the rice for ~8 minutes, stirring halfway through
3. Theoretically it should turn lightly brown and crispy
(NOTE: I did not cook the rice this long, because noticeably crunchy rice is kind of texturally gross to me)
4. Set aside to cool for 2-3 minutes
5. Mix into normal rice
6. Add the currants and lemon juice, mix thoroughly

Also while the vegetables are cooking:

1. Mix yogurt, lemon zest, and 1 tsp water in a bowl
2. Squeeze the remaining two lemon quarters into the mixture
3. Whisk everything together
4. Add salt and pepper if you want (I don't think it needs any)

Then you put the rice on a plate, dump some of the chicken and vegetable mix over it, and top everything with a blob of the lemon yogurt. The rice makes two portions, but the chicken-veggie mix makes three, so I guess I will be making some rice (and squirting it with lemon juice?) on Sunday night to go along with the third portion.

I was a little skeptical of the lemon yogurt, both as a general concept and as an accompaniment to this dish in particular, but trust me, you WANT to make and use it. It really pulls the whole meal together!

Also, this time the super-dry hard cider was the correct beverage choice. ;)


[[original Tumblr post, for when the embedded images inevitably break]]
edenfalling: headshot of a raccoon, looking left (raccoon)
[personal profile] edenfalling
Summary: Rose buys Jade a bonsai azalea, just because. Part of the Leaf and Letter AU.

Note: This ficlet was written in response to the prompt: i brought you home flowers just for the hell of it, no it doesn't matter that we've been together for three years and i've never done this before, they are pretty (and so are you i love you), from [tumblr.com profile] snogfairy's wholesome domestic prompts list. (1,000 words exactly)

[ETA: the AO3 crosspost is now up!]

Sweets to the Sweet )

Yes, I know the title is from a funeral speech. Rose is very committed to her aesthetic. :)
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
Courtesy of [tumblr.com profile] snogfairy:

wholesome domestic prompts

-i brought you home flowers just for the hell of it, no it doesn't matter that we've been together for three years and i've never done this before, they are pretty (and so are you i love you)

-we, the blankets, and the pet have tangled into an irreversible knot on the couch and if no one comes save us this might be our end

-we wanted to cook but now we are dramatically singing a duet with kitchen utensils in our hands, this is quality PerformanceTM

-i've had a horrible week and you just brought me home my favourite treat

-no, when i said i wanted you to help clean the house i did NOT mean you should do it wearing only, exclusively stockings, you insolent FOOL

-one of us has to get out of bed to make pancakes and it’s not going to be me ok just go and bring me nourishment

-it's been TEN YEARS and you STILL don't know how to properly tidy up the dishes!!!! these plates go here, but these almost identical ones go there, is it that hard??!? what, no, they look nothing alike!

-you can't go to work because i need cuddles

-i'm sick but no don't worry about me, go to work, no really i can handle myself, love, it's.... ok that sounds wonderful i'm giving up pls stay

-we have guests over... do you really think it's an appropriate time to affectionately grab my butt and kiss my neck... in front of the entire table.... ok

-"i know we both don't believe in marriage but let's get married for tax benefits"... "listen i know i said that but if you don't even try to be romantic about proposing so help me god. try. again."

-sometimes i just can't stop kissing your stupid face

gardening update, Monday 6/12/17

Jun. 12th, 2017 06:00 pm
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
Over the past week, my plants have suffered depredations from passing animals. (Probably squirrels.) They bit the stem and leaves off poor pepper B5, knocked over pepper B3, and made a serious gash on Tan's exposed stem.


six pepper seedlings in black plastic planters . six pepper seedlings in black plastic planters

1. peppers A2, A4, A6, B1, B3, and B5 - Monday, 12 June 2017
2. peppers C2, C4, C6, D1, D3, and D5


six images under the cut )


All the plants in question are still alive (though I don't know if B5 will recover and put forth new leaves), but I think sometime this coming week I will tie all the peppers to stakes -- not because they're especially floppy, but because stakes discourage squirrels from squishing them while they're still tiny and tender. I also want to make sure that all of Tan and Sethera's horizontal and non-prickly stem sections are covered by soil to protect them from casual bites.


one pepper plant in a terracotta pot

9. the Lazarus pepper


Meanwhile the Lazarus pepper continues to look somewhat undernourished, so I gave it some more fertilizer this morning. I expect it to start flowering over the next week or two.

And that is pretty much that. (Well. Aside from the infernal mulberry sprouts. But my war with the white mulberry tree that grows bang up against my porch railing is a long and tedious tale, which I will summarize by saying that if you are thinking of planting a mulberry anywhere near a building or a patch of ground you want to use as a garden? DON'T.)


[[original Tumblr post, for when the embedded images inevitably break]]

stuff done: Friday-Sunday

Jun. 12th, 2017 11:42 am
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
1. Cooked the second of my three Blue Apron meals. Details in this post. Took all resulting compost (and compost from previous days) to the communal bin.

2. Boiled two eggs.

3. Deposited a check.

4. Paid my dental bill from my May 15th appointment, which had finally come in the mail.

5. Posted another tiny installment in my Narnia/HP crossover: The Test of Gold, in which Edmund and Ginny take an unusual boat trip.

6. Baked brownies.

7. Walked to Stewart Park on Sunday morning for my church's annual picnic, which is preceded by a brief service composed of a few songs, a volunteer appreciation segment, and a youth bridging ceremony (ie, welcoming middle-schoolers into high school, and graduating seniors into adult life). The day was sunny and bright with a mild breeze, the songs were fun, the bridging speeches were moving, and the food was delicious. :)

I get to Stewart Park via the Renwick Wildwood Bird Sanctuary (which is both more direct and VASTLY more pleasant than the other potential routes), and this year the cottonwoods are all shedding their seeds so thickly that parts of the path looked like they were covered in snow or swathed in a million spiderwebs.

Also three mosquitoes attempted to bite me, but I squished them all and only one got far enough into the biting process to leave an itchy welt.

8. TOOK A NAP.

9. Changed linens.

10. Outlined a fic I may or may not ever get around to writing, but the idea wouldn't stop bugging me until I fed it a little structure, so.
edenfalling: headshot of a raccoon, looking left (raccoon)
[personal profile] edenfalling
Apropos of nothing in particular, here is another tiny installment in Edmund and Ginny Go to Harfang. :)

Written 6/10/17, in response to the [community profile] genprompt_bingo square extraordinary. (200 words exactly)

[ETA: The AO3 crosspost is now up!]

---------------------------------------------
The Test of Gold
---------------------------------------------

"I didn't wish to voice misgivings where our hosts might take offense, but by all logic this journey ought to be fatal," Edmund said as Ginny leaned over the side of their borrowed skiff, trailing her fingers through the liquid fire that served Bism in place of water. "We should have long since scalded our lungs attempting to breathe this close to something hot enough to soften stone, let alone touching or drinking it, not to mention the air down here should have turned poisonous ages ago."

"I know," Ginny said with a delighted smile. "And yet here we are, sailing toward a volcano with a basket of rubies for lunch. Isn't it amazing?"

She cupped her hands into the swift-moving current and raised a pool of white-gold flames to pour over her head. Droplets clung to her hair and skin like shining jewels, and Edmund felt his breath catch in his chest with unexpected desire.

"Yes. Amazing." He turned aside to busy himself with the tiller and coughed to clear his throat. "Regardless, we should prepare for the upwelling that the salamanders promised would carry us back to the surface. I suspect that will be a difficult ride."

---------------------------------------------

End of Ficlet

---------------------------------------------

I dunno if this will actually turn shippy or if Edmund is just having an 'oh help, she's hot' moment and he and Ginny will simply become even better bickery platonic friends and fighting companions. Either way, I feel I should remind readers that both characters are only about 17-18 years old here and therefore prone to dumb teenage shenanigans despite the pressures of war and kingship and rebellion. *wry*
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
rare steak and a vegetable and potato medley on a plate, with a bottle of hard cider to the right


I forgot to take process photos this time, but here is the finished product!

You may notice that I put the salsa verde on the side rather than spreading it over the vegetables and/or the meat. That's because, given how terrible the charred lime from the last recipe ended up being, I wasn't sure the flavors would actually mesh well. But they do, and when I reheat the leftovers I'm totally dumping it over everything. :)

(Note: I chose the wrong hard cider. This meal really needs something fruity, but I grabbed the driest option in my variety pack. Oops.)

This recipe is pretty simple in concept: steak plus roasted vegetables plus a bit of zing. I doubt I'll ever recreate it exactly, but I do like steak an awful lot so attempting a slightly simplified variation is not out of the question.

What Blue Apron assumes you have: an oven, a stove, a baking tray, a frying pan of decent size, paper towels to pat the steaks dry, a cutting board, a good knife, aluminum foil, a whisk, measuring spoons, olive oil, salt, and black pepper.

What Blue Apron provides: 2 steaks, ~1/2lb fingerling potatoes, 3 radishes, a bunch of asparagus, 1 lemon, some garlic cloves, some parsley, and some capers.

The recipe is roughly as follows:

1. Preheat the oven to 450F.
2. Clean and chop all the vegetables.
3. Cut the lemon into quarters.
4. Smash or grate the garlic.
5. Put the potatoes (cut side down) on a baking tray.
6. Cover them with a bit of olive oil, salt, and pepper. (I would advise getting some oil UNDER the potatoes as well, if you want to remove them with any ease.)
7. Bake ~15 minutes. Turn the oven off and set them aside to cool.

While the potatoes are baking:

1. Clean the steaks and pat them dry.
2. Season both sides with salt and pepper.
3. Heat some olive oil in the frying pan.
4. Cook the steaks 3-5 minutes per side, depending on how rare or well done you want the meat.
5. Set the steaks aside on a cutting board and cover them loosely with aluminum foil.
6. Allow them to set for at least 5 minutes.

While the steaks are setting:

1. DO NOT CLEAN THE FRYING PAN; YOU WANT THE STEAK JUICE AND BROWN GUNK.
2. Dump the radishes into the frying pan and cook 2-3 minutes.
3. Add the asparagus and cook 3-4 minutes.
4. You can add more salt and pepper at any point here, if you want.
5. Add ~1/2 of the garlic and cook ~1 minute.
6. Turn off the heat, add the potatoes.
7. Squeeze 2 lemon quarters over the mix. Stir.

While the veggies are cooking:

1. Mix parsley, capers, ~1/2 of the garlic in a bowl.
2. Squeeze the other 2 lemon quarters into the bowl.
3. Add 2 Tbsp olive oil and whisk together slowly.
4. Add salt and pepper to taste.

Once the veggies are done:

1. Cut the steak (crosswise) into slices.
2. Plate and serve.

This time I think it really does serve two. (Well. I probably could have divided it into three portions, but as mentioned above, I am kind of a sucker for steak, so. Two it is!)


[[original Tumblr post, for when the embedded images inevitably break]]

stuff done: Tuesday-Thursday

Jun. 9th, 2017 12:06 am
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
1. Took communal compost bin to the curb for pickup. (I seem to be the only person in both houses who remembers to do this. I am not exactly complaining about that, but I do wonder who, if anyone, would step up to the plate if I weren't here.)

2. Sliced two chicken thighs and baked them in balsamic dressing.

3. Began summer apartment photographs and turnover inspections at work, which is interesting.

4. Called my dentist to ask when I would be billed for my May 15th appointment. Apparently the office manager has returned and sent all the outstanding bills earlier this week, so I should receive mine on Friday. It's not that I especially WANT another bill, but I was even less happy about the prospect of an unknown bill hanging over my head indefinitely.

5. Bought a zester/grater at Target.

6. Saw Wonder Woman, which I enjoyed a lot! Quick impression: vague spoilers, I guess? )

7. Bought groceries.

8. Paid my monthly internet bill.

9. Recharged my bus pass.

10. Cooked the first of three Blue Apron meals. More details in this post (poll and general comments) and also this post (pictures and recipe).
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
Picture time!


eight images under the cut )


curry in a bowl, with catfish and a charred lime on top . curry and fish in bowl, with a bottle of hard cider to the right

9. the finished meal (before I ditched the lime)
10. the finished meal plus a drink :)


The things Blue Apron assumes you have are: several plates, paper towels for blotting wet fish, a cutting board, a can opener, a good knife, a zester, a carrot peeler, a measuring cup, a teaspoon (I did not bother to measure my olive oil this carefully), a pan with high sides (or a big pot), a frying pan of decent size, access to clean water, olive oil, salt, and black pepper.

The ingredients Blue Apron provides are: two catfish fillets, ~1lb Yukon Gold potatoes, 1 can (13.5oz) coconut milk, some bok choy, some carrots, some garlic cloves, 1 lime, cilantro (I didn't use this), 3 Tbsp rice flour, 1 lime leaf, 2 Tbsp red curry paste, and 1 Tbsp white sugar.

The curry recipe is as follows:

1. Clean and prep all the vegetables.
2. Zest the lime.
3. Cook potatoes in olive oil for ~15 minutes. (This is a lie. It will take more like 25 minutes.) Season them with salt and pepper at some point in this process.
4. Add the carrots, garlic, and curry paste (to taste). You can add more olive oil if you need to make everything mix well. Cook ~2 minutes.
5. Add the coconut milk, bok choy, sugar, lime leaf, and 1/4 cup water. Cook for another ~15 minutes, maybe less if you like your vegetables fimer.
6. When you have turned off the heat, remove the lime leaf and mix in lime zest instead. Add more salt and pepper if you want.

During the times the curry is cooking, you will be doing two other things! While you soften/brown the potatoes:

1. Cook the two lime halves (cut sides down) in olive oil for ~3 minutes, until charred.
2. Set them aside somewhere until you serve the meal.
3. Clean the frying pan; you will need it again.

While you cook down the coconut milk, etcetera:

1. Clean the catfish and pat it dry.
2. Season both sides of each fillet with salt and pepper.
3. Put the rice flour on a plate.
4. Cover one side of each fillet in flour.
5. Cook the fish (flour side DOWN) in olive oil for ~6 minutes.
6. Flip, then cook another ~3 minutes.

If you time it right, your curry and fish should be done at about the same time. Put the curry in a bowl, drop the fish on top, add a lime, and you are good to go. :)

Blue Apron claims this serves two. I am pretty sure it produces four portions of curry and three portions of fish, but eh, to each their own.


[[original Tumblr post, for when the embedded images inevitably break]]

help Liz make dinner!

Jun. 8th, 2017 06:04 pm
edenfalling: stylized black-and-white line art of a sunset over water (Default)
[personal profile] edenfalling
I did not cook yesterday because I felt cruddy by the time I got out of work and mostly just wanted to sleep. But! I feel better today (and have also acquired a zester), so.


Poll #18473 Blue Apron experiment, take #1
This poll is closed.
Open to: Registered Users, detailed results viewable to: All, participants: 7


Which meal should Liz cook for dinner tonight?

View Answers

crispy catfish & spicy vegetable curry (with charred lime)
2 (28.6%)

seared steaks & salsa verde (with fingerling potatoes, asparagus, & radishes)
5 (71.4%)




ETA 8:30pm: Thank you all for your help!

However, as [tumblr.com profile] longroadstonowhere pointed out over on Tumblr, fish is likely to go bad faster than beef, and so should probably be cooked first. On that principle, I am attempting the catfish curry thing. I have read the recipe thoroughly, set out the necessary dishes and whatnot, and chopped all the ingredients. (Also I am going with four garlic cloves rather than two because I like garlic.)

I am now about to turn on the heat and attempt curry. Wish me luck!

-----

ETA, 10:00pm: The recipe as written estimated ~40 minutes cook time. In the event, I turned on the heat for the curry around 8:50pm and finished cooking around 9:45pm, which is about 15 minutes longer than advertised. This is mostly because potatoes always take longer to soften/brown than recipes think they should, and I KNOW this and I am not sure why I forgot. *sigh*

The recipe claims to serve two. I think it produces at least four portions of curry, and three portions of fish. I preemptively discarded the cilantro garnish (I am not one of the people to whom it tastes like soap or soapy mud; I just think it tastes like muddy grass, and why would I want to eat that?), and after attempting a couple bites, I have also discarded the charred lime half because WOW it is bitter and not adding anything useful to the dish since the curry was already cooked with a lime leaf and seasoned with lime zest.

The fish and curry are pretty tasty, though, so all in all? Victory! \o/

(I will post some photos after I finish eating.)

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