• 44 Posts
  • 376 Comments
Joined 1 year ago
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Cake day: October 12th, 2023

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  • Okay… I’ll give it a go.

    As we age, it’s easy to lose touch with something sacred. Certains drugs, in certain settings can remind some people of that. For those people, it can be a way to fend off the embittering nature of the rest of the world. It can put them in touch with that sacredness, reawaken some sense of reverence and awe, and some are able to carry a bit of this back into that into the world.

    I don’t partake in drugs or even much alcohol. And I wouldn’t let loose without some sort of backup plan for the safety of my child. But I’m all for people doing what it is that lets reconnect to the sacred.

    Personally, I hope it softens our hyper individualism and capitalist values. Hope that gives you an alternative perspective.












  • I’m not much of wine drinker myself, but I once did a chef menu with the wine pairing. Every two dishes, they’d bring out a new glass of wine. It was kind blowing how the would taste one way with the first dish and a completely different way with the second dish. I’m not sure I can tell the difference between a $12 bottle and $40 bottle, but in that one meal i understood two things: first, if you know what your doing, wine and food pairings can be magical and, second, I don’t know what I’m doing.







  • Sort of sounds like a take on the Italian salsa verde. I’d do some research on whether or not fried garlic will prevent botcolism from forming. It’s a risk when making garlic infused oil. The other thing I’d worry about is the less sturdy greens wilting.

    You might want to look into he European red pepper sauces likes Mojo Pican, Hungarian ajivar, or romanesco for inspiration.

    Good luck and I hope you make something delicious.