I hate puns but I have to admit that was pretty good.

I too would love if giant sloths were still around. Would make hiking river beds a lot more interesting.

I always forage a ripe prickly pear fruit if I find one.

I made the dough two days ago so today was just shaping, let it get up to room temp, baking and cooling.

I’m trying to do all mesolithic themed stuff for this year’s run so oddly everything is going to qualify for relic. When I sit down later today and do cactus even that will be relic. Not sure how yet. But I’ll make it happen.

Both Lion Man and the oldest Venus figurines are about 40k years old. The Venus of Willendorf is 30k but there are a lot of older ones like Venus of Hohle Fels.

I needed a second object other than the forensic ruler to capture the scale. I decided that not only was “banana” the international standard but it offered a pseudo phallic contrast to the feminity of the statue.

The girls ate it all.

Roll for initiative.

I just posted this to a Garfield friendly group on Facebook in the hopes that someone would explain it to me.

And if you know who I am, then you know I know orange cat related things. Yet this makes no sense at all to me.

From Heathcliff-Semiotics

Now I live in rural Lesser Carolina. It’s like living behind the Orange Curtain but with less wealth.

When I was a kid we called it Manila Mesa. I’m older and wiser now. But it definitely speaks to the amount of influence they had on food there. Meanwhile I was stuck one town north with no cultural distinctiveness other than a Polish restaurant too expensive to eat at.

I left California 22 years ago. I literally have heard West Covina mentioned, until just now, in 22 years. And I heard of it more than most people in San Diego because I used to listen to LA based KFI AM.

Looks like we both had similar ideas for dinner.

In this particular meal I did both. I put the oil in first and decided I wanted to speed things up so I added a little water knowing that the water would boil off while softening the onions and the oil would still be there to do the browning and blooming. I must always use both when I’m doing caramelized onions too. It cuts the onion time in half.

For me there is almost always sauted onions in the pan before I add any seasonings so there’s is oil in there to make that curry pop.

I had a rice cooker but dumped it when I moved because it was dead weight to me. I just cook rice in a pot on the stove and it’s easier for me than dealing with an appliance. But for some people they are an essential tool.