AmericaDelendaEst

Dude wtf this garlic is huge, it's xbox huge, fuck

It's not elephant garlic it's just huge!

what a weird looking piggy

just as captured by donors

sir this is a liberal bourgeois democracy, you've described every party

if you put power in their hands they wouldn't know what to do with it

lol look at the VOTER, too CIVILITY POISONED to see the options in front of him!

it's a pencil, just break off the tip, LIBERAL!!

i'd feel bad though because most of them are just doing hard work for little pay and idfk how they fucking survive wearing long sleeves outside in the summer, like how, how

my cat can achieve higher decibels just slurping her ass, look at what your dog needs to mimic a fraction of her power

I bet you could convince a solid majority of Americans that it'd be a net good to ban both Democrats and Republicans and have all the remaining parties thunderdome it out to form a new duopoly

I wonder if this has any connection to all those exploding samsung phones a few years ago, some sorta test run yknow

The shadows kinda make it look like a person is kneeling in front of it

I do one vegan dish for dinner r/n but whenever they replace me as dinner cook (again) i'll be the vegan chef which i'm very looking forward to because it seems like 40% as much work. Then I'll be doing 3 vegan dishes for lunch, and while lunch might be 300+ people only probably 60-80 will eat vegan stuff

We do falafel sometimes but not often, sometimes we also make house made chickpea nuggets

I wanna get a vegan pasta on the next menu if I can

Ever since i made non vegan ricotta cheese and my friend used it to make a veggie lasagna bake with layers of noodles and zucchini slices and stuff I've basically wanted to do a vegan version of that. I've been thinking it might taste pretty good to do the ricotta thing with soy milk (which is supposed to make vegan ricotta/be the first step in tofu making) and maybe blend in pureed sunflower seeds and a bit of nutritional yeast for creaminess and flavor (even though ricotta doesn't taste cheesy) and then just make that same dish with it

Idk what piccata is supposed to be but usually how we've done it it's just chicken dredged in flour and fried on the flat top grill and then sauced with what's supposed to just be lemon juice, chicken stock, butter and capers. I like to add shallots and parsley and a little bit of red chili flakes (just so there's a bit of red to contrast) and thicken it with corn starch so that it actually clings a little (but i think the idea is for a butter emulsion like monte beurre or like alfredo when it's just butter and water and cheese, but yeah i'm not going to be able to emulsify a gallon of butter perfectly)

But woops, i fucked up the lemon juice and the thickening didn't happen and what i was left with was gross. It could also be that margarine affected things but idk i assume it was the acidity

Such a waste when the tofu looked this good, AND smelled like fried chicken

Another problem with it was having the tofu shingled like this resulted in the proceeding tofu sticking to the dredging of the one behind it and pulling it off... idk how to realistically prevent that rn