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It's definitely a learning curve to start your plants from seed, but seeds can be gotten cheap and are easy to transport. I find beans/peas to be pretty easy to grow from seed, and their vertical growth means they don't take up too much space.
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Yep, chips are often calling my name, especially sour flavors. Lime, salt and vinegar, dill pickle, all good stuff.
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Ooooh yum, that's also an excellent "I'm being fat" meal. There's a restaurant near me that does Korean/Mexican fusion, and their "kimchichanga" with bulgogi is amazing.
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How lovely! I've gotten pretty good at growing vegetables, but flowers, not so much.
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For me, there's a Mexican restaurant down the road from my house that does what they call Super Fries, which are loaded with carne asada (a surprising amount for the price), cheese, sour cream, guacamole, refried beans, pico de gallo, and red and green salsa.
An absolute gut bomb, but delicious as hell.
What's your go-to when feeling especially gluttonous?
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If it's truly tasteless and dissolves completely in water, yet can bind like eggs, that opens up a huge range of applications. Really hope they're able to scale up production.
thrawn21
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Really really good balsamic, the stuff that costs like $150 for a few ounces. I watched a video series about the making of it and taste tests against regular balsamic, and the desire to try it has been floating around my head.
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Poland has a variety of hardiness zones, which will determine how much longer you have in your growing season. I would suggest things like brassicas (which include kale and broccoli), as they can handle temperatures a bit below freezing. But keep in mind the size of your balcony, as they can get pretty big.
If you can buy seedlings of annual herbs like parsley, dill, basil, there's still time for a good harvest even in the colder areas of Poland. Do you have space where you can bring some pots inside?
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Fair point, I have flown too close to the sun before, and used so little water that my pasta came out with undercooked clumped spots. So reduce water volume with care.
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I usually use as little water as I can get away with, as the resulting pasta water is much more starchy and works better in sauces.
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So cute! And such a large blep 😆
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Huh, how odd. Not what I would have expected, but in that case, go for flavor!
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Interesting, what about a version with a little bit of both, for both the taste and smell?
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Last year I went bungee jumping for my birthday, and it was one of the most unique experiences of my life.
I've been skydiving before, but I don't think my caveman hind brain was able to comprehend the danger. Jumping off a bridge however was at a recognizable height, so the moment I leapt, that part of my brain screamed "OH GOD WE'RE DEAD!"
I chalked it up to first time nerves, but with the second jump, same mental scream. Never felt anything like it in my life, and will probably never do it again, but I'm sure glad I tried it.
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I'm strangely good at wiggling my nostrils, way better than anyone else I've met. No luck wiggling my ears though.
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Yum, I haven't tried chocolate sprinkles before, how's the taste?
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Heck yeah, I've been trying to post both here and on a couple of my communities at .world. I've mostly been going through my old, never-posted photos for some good OC, but think I might also start scavenging my ex-reddit account. Anything for content and to keep up the momentum!
thrawn21
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An excellent read, and I was glad to hear that the community had been smart and saved/invested profits from the crab harvest during the bountiful years. Hopefully they're able to pivot their economy to be more diverse and secure.
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I love the flavor of cucumbers, but for overall versatility, I'd have to be a zucchini. Sauteed, roasted, baked into bread, zucchini just has more body and is actually filling.
thrawn21
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I've kept RIF, but set an app usage time limit of 0 minutes. So it's still there, but permanently greyed out, like a memorial to what once was.
Say you won $100 million USD post-tax. What would you do with your new found wealth?
Poblanos are probably my favorite peppers to grow. Very mild heat, but tons of flavor, and fantastic for rellenos or enchiladas. [Image description: close up of a large green poblano pepper on the plant]
Featuring some crispy fried shallots too. [Image description: a plate with a pile of mashed potatoes topped with a sausage, gravy, and fried shallots. Peas and roasted carrots on the side, and a glass of beer in the background.]
But there's something about the roots of these new cuttings that gives me trypophobia-esque heebie jeebies. [Image description: a hand holding a segment of a tomato stem. The lower part of the stem has straight white roots sticking out from one side.]
Bastard kept gleefully smashing my poor plants with his asteroids! [Image description: board game at the end of the game, after counting up points. Cards and pieces are splayed all over, and a red and a blue player markers are sitting on the same square on the scoreboard.]
For me, it's kompe. It's a dish that's eaten in southern Norway, which consists of a little ball of salt pork surrounded by a potato dumpling. As the dumping is boiled, the flavor of the pork spreads through the potato, and it's a way to make a very poor meal feel like much more.  Most often eaten with butter, sugar, and lingonberry jam, I think the leftovers fried up on the second day are the best! [Image description: split image, kompe cut up on a cutting board, and slices of kompe browned in a frying pan.]
So I'm a geologist, but this happened a ways back when I was still in school. One of my classes had recently taken a trip to see an outcrop of igneous intrusions in the local hills. I got invited as a plus one to my fiance's cousin and her now-wife's wedding, and as he and I were driving to the venue, I said "oh hey I know this place, there's dikes everywhere around here!" He looked at me with this shocked expression, and realizing what I just said sounded like, I hastily explained the [geologic definition](https://en.m.wikipedia.org/wiki/Dike_(geology)). He made me promise not to speak a word of it at the wedding. I've seen the two of them at the occasional Thanksgiving in the years since, and though I find humor in it, I've never felt like I could judge if it would be in poor taste to mention the geology beneath their wedding venue. (Geology fun fact: if you look at the vertical veins of darker rock, notice the gradient spreading out into the lighter rock. That's where the heat of the intrusion literally baked the older rock, and the pink right at the contact is where the silica actually melted into a glassier form.)
[Image description: ridge of a sand dune at sunset, a shadowed mountain in the background. Numerous footprints along the dune ridge, with wind ripples in the undisturbed sand.]
For me I say that a truck with a cab longer than its bed is not a truck, but an SUV with an overgrown bumper.
She was a tiny little thing, barely the size of my pinky nail. The movement of her jumping was the only reason I spotted her on the asphalt. I considered tossing her down into a treatment pit where I could hear her compatriots croaking, but I knew their time was limited, as the whole area was scheduled to be demo'd. Having always wanted a pet frog as a kid, I did a quick check to make sure I hadn't just grabbed an endangered species (nope, most common kind of frog in southern California), and decided to take her home with me. Fun fact, the distinctive "ribbit ribbit" heard in movies is the call of the [Baja Tree Frog](https://californiaherps.com/frogs/pages/p.regilla.sounds.html). [Image description: a close-up of a mottled brown frog sitting on a branch. The frog has its front feet tucked together underneath its belly.]
Located in inland southern California, zone 9b. [Image description: split image, the top photo is four tomatoes on a cutting board, the bottom photo is hundreds of multicolor heirloom tomatoes covering a kitchen counter.]
[Image description: a blue bowl with fettuccini pasta with meatballs in an orange sauce, topped with grated parmesan and diced sage.] **Rough recipe:** -Start your pasta (I used fettuccine) and broil your meatballs. I was lazy and used pre-cooked meatballs from Costco that just need a little browning. -Saute thinly sliced shallots in oil until they started to brown, added in diced garlic, pepper, and some dried Italian seasoning blend. -Once those cooked to golden, I pushed them to the edge of my pan. I'm using a pan that's really too big for the burner, but by moving where the heat is at, it allows me to keep the onion/garlic mixture warm without cooking further. A normal recipe would say remove from pan, but I'm lazy and don't want to clean the extra dish. -On the hot side of the pan, add a bunch of oil and a small can of tomato paste. Fry the paste in the oil until the excess water is driven out. You'll know it's ready when you start seeing little brown caramelization patches as you stir the paste. -Start adding splashes of vodka to the paste, stirring and adding until the mixture has cooled enough that the alcohol isn't immediately boiling off. -Turn the heat down and add chopped fresh sage, oregano, thyme, and a little bit of rosemary, and mix back in the onion/garlic. -Add a splash of heavy cream until it reaches the right shade of orange. -Once your pasta is al dente, add it to the pan and mix into the sauce. Add ladles of the pasta water to loosen the sauce as needed. -Add the meatballs and serve, topped with grated parmesan and diced sage.
[Image description: A brown and white tabby cat on a couch near a window, cat has one paw out towards the camera with spread claws.]
I did some searching, and apparently he's a [Five-spotted Hawkmoth](https://en.m.wikipedia.org/wiki/Manduca_quinquemaculata), aka my garden nemesis, the tomato hornworm! Never knew those hornworms grew into these adorable giant moths.  [Image description: Large moth sitting on back of hand, covering about 1/3. Moth is fuzzy, with grey striping and prominent yellow spots running down its back.]
From left to right: [Uzbek Golden](https://www.rareseeds.com/carrot-uzbek-golden) [Purple Dragon](https://www.rareseeds.com/carrot-purple-dragon) [Kyoto Red](https://www.rareseeds.com/carrot-kyoto-red) [Gniff](https://www.rareseeds.com/carrot-gniff) [Image description: Four brightly colored sliced carrots on a cutting board; being gold, purple with orange and green interior, red with interior rings of red and white, purple with purple and white radiating from center.]
Hi all, new here but loving things so far. One thing that I'd love to see implemented (if possible), would be tags or flairs with which posts could be sorted. For example, the Nature and Gardening community could use ones like #photography, #plantid, #vegetablegarden, ect. In @alyaza's [recent post about new communities](https://beehaw.org/post/507164), @PascalPistachios made a comment to the effect that Beehaw is like a general home server, and other instances can get into more niche interests. I agree with the idea of Beehaw's curated communities (keeping from devolving into the 2k+ numbers I've seen on other instances), but I think a few sortable categories would help greatly as our communities grow.
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thrawn
thrawn21@ beehaw.orgJust a rock-licker who loves all things sci-fi, boardgames, and growing my own food, especially heirloom tomatoes.