Looks absolutely delicious! Did you make the pappardelle? If not, what brand did you use?

Sorry, but my cat eats whole mice. I don't think our tastes have much overlap. I'll trust her decisions on the wet food varieties without personally experiencing them.

I was curious about her utter devotion to Temptations, though, and can safely say that whatever causes cats to go wild for them is not present in at least this human.

Yeah except oyster and other shellfish shells should be returned to the ocean to decompose and alkalize the waters from which they were harvested. Surely there are other means of creating white paint for roofs and then two benefits could be gained for the environment.

This is so exciting! I've been missing gyros and sometimes falafel just doesn't cut it when you want that salty meaty flavor. I am definitely trying this ASAP!

Agreed. I bought Beyond Meat patties at Costco because mine was out of Impossible and I was sorely disappointed. Impossible or bust!

But much healthier for the cow, which I think is the reason a lot of folks are interested. Those eating plant-based for health alone are probably more likely to go for a lentil or black bean patty than Beyond/Impossible Meat.

Yeah, I think the birds are in their summer molt because I've noticed they're all looking haggard and scruffy! Nothing like their beautiful, vibrant plumage of the spring.

Beautiful shot! I think it might be a lesser goldfinch, not a grosbeak. And on a thistle, the finches' favorite food, too!

Seriously, I'm pretty disappointed. Just scrolled past a meme about Lizzo (har har she's fat) and then I find this (har har short-haired bitches be like)... I've been finding this community to be overall pretty positive so it bums me out to see that shit infecting this space too.

If you're open to paying for something, America's Test Kitchen is a great resource for all the basics. Their website also gives you access to Cook's Country (which is like regional American food) and Cook's Illustrated (which does deep dives into how they come up with and test recipes to get the final result, which in turn gives lots of technique tips). They have an absolute wealth of technique tips, recipes, videos, cookbooks, etc etc. They will advertise to you a ton so I recommend unsubscribing from their marketing emails, but the depth and breadth of their cooking resources are massive.

You can also find their content on YouTube with kitchen equipment tips and technique lessons. If you're a library user, you may also be able to check out digital copies of Cooks Illustrated/Cook's Country through Libby. The library, digital or otherwise, is also a great resource for cookbooks and such. One last book you might look for is Mark Bittman's How to Cook Everything, which is massive and does go over a ton of basics.

I'll be 36 next month. I let myself slept in this morning until I woke up. I have a crick in my neck and the left side of my lumbar spine is a dull mass of burning discomfort. I'd rather sleep 6.5 hours every night than wake up feeling like this every day.

This is great! Saved for future use. I'm especially excited to be able to recreate my own Cajun seasoning next time I look for some in the pantry and inevitably haven't bought any. Very cool project, reminds me of something America's Test Kitchen would publish.