if you’re growing indoors, it’s pretty easy to force garlic to grow out of season. really, it comes down to making sure it has adequate light, which if you’re in a terribly cave-like apartment, means a grow light with a timer. Garlic was among the easiest things to force when I was first starting out with my apartment’s living wall- sharing that space with salad greens and herbs.
As a side note, if you only have one pot, you can also grow them along side some other fresh herbs like thym and rosemarry. (depending on the pot, it might get a little too crowded for big leafy things like parsely and cilantro/coriander)
I mean I was just a teenager when Oppy was launched. I followed it more or less religiously through out my life. It was easily like seeing a pet go. Loyalest little robot that could… and did.
Hmm. I think the first thing I’ll do, is give a few to Ukraine. You know. Just to demonstrate their total superiority. Maybe install kill switches so they have to come back for maintenance periodically. Like John Deere or something.
Then get all the “good” guys addicted to them so all the “bad” guys get fucked… Then hit the kill switches and demand everyone stops being fucking mean.
Maybe give them a few of the crappy battle droids from the prequels, so they’re autonomous and can’t necessarily be hacked.
pork tenderloin. brine it, cut it into rounds, and brown it. (on heat setting. in the pot. doesn’t have to fully cook. you just want to build up a fond, and a nice sear.) in a spice bag, add onion, cilantro orange and lime zest, a couple cloves of garlic, some peppers (I halve them and remove the seeds. You can use whatever. I go with 1 serano and 1 habenero, some of the heat cooks off later.). to the pot, squeeze the orange for it’s juice.
Pressure cook it for 30 minutes or so. Discard the herb. You should be able to pull the chunks apart loosely. put them on a baking sheet (preferably with a cooling tray under it. Parchment helps keep things clean.) “baste” some of the juices on to it- it’ll drip down and the steam will help keep it moist. It doesn’t take long in the oven, you’re looking to put some more color on (the pressure cooking removed the crust,)
I love mine. Breaking down whole chickens to refreeze makes sooo much more sense. Also, you can prep sous vide… stuff… and freeze for when you’re ready to use it.
I got a diamond sharpening rod from wusthof as well as a universal knife block. (knife block, but instead of dropping them in slots, they have plastic stick-things inside. you can make your own with skewers,though.) they’re great if you’re not gonna be bothered with buying the full knife set. I only use 3-4 knives regularkt (Chef knife. paring knife, boning and carving knives. And the carving knife is only if I’m showing off…)
I suspect not, since it was on the bottom. Incidentally, it runs cold by about ten degrees f. (While making it it was okay for checking for when I got past the water boil-off)
Tomorrow… and tomorrow… creeps the… something something… told by an idiot.
And now I want crepes…
It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
a ham hock
5-6 cups vegetable stock
4 carrots chopped medium
3-4 celery stalks chopped medium
small onion, chopped fine
potato chopped medium (this is kind of optional.)
marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
add salt slowly while it’s cooking, the ham hock will likely release some.
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.
as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.