So, reading the new Blacktalon book, which like the animated series retcons the previous novel out of existence. They are hunting a Slaaneshite..... That has some how figured out a way to eat nurglings and not die.
I wouldn't recommend it for everyone, but I bet Paz'uz has had an accidental Nurgling in his diet, or two!
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The local farmers just started selling the first kohlrabi of the year, and I am always surprised seeing people throwing away the leaves of this underrated vegetable. So I would like to share a recipe from my grandma - a wonderful cook, and also a very frugal person.
For this budget-friendly kohlrabi soup, you focus on the leaves. My grandma often got them for free at the farmers market, even some supermarkets have "waste bins" for unwanted vegetable parts and will give you some because, as I said, most people use the bulbous stem only.
This serves two (hungry!) people, and you can improvise a lot. You will need half of the kohlrabi stem. Put the rest aside for a snack, you can even eat it raw, cut in thin slices and salted, like healthy crisps, or in a salad. Make the most of it! You will also need all of the leaves, an onion, and three small or medium sized potatoes. You could also use instant mashed potatoes instead, or add other vegetables of your choice. Go with whatever you have. Peel the kohlrabi stem, onion, and potatoes, remove the hardest parts of the leaves as depicted, and chop the vegs. (Frugal option: Put the peels in the freezer and use them later to make your own broth.)
Now add a tablespoon of vegetable oil (I used olive oil, but this is a "use what you have at hand" recipe.), and one teaspoon of sugar, and roast it gently until the onions start to brown. Add water until the vegs are just covered. Give this mixture some salt and pepper. Season to your taste. I highly recommend a pinch or two of ground nutmeg, rosemary and parsley for the fancy version of this. Bring it to a boil, reduce the heat, and let it simmer for about 15 minutes. Use a blender to make this smooth and creamy.
For a fancy version, serve it topped with some almonds, nuts, or fresh herbs.
The taste of kohlrabi leaves reminds of a mixture of broccoli and turnip. You can just wash and chop them and put them in the freezer, ready to be made into soup later. Don't throw them away - and if others do, get them for free! 🙂
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💚 WAKE UP GUYS ! IT'S BAIZHU DAY !!! 💚
I wish all Baizhu stans who were waiting for almost 3 years a very pleasant dendro doctor~ (and/or a broke blond architect, he deserves love)
" Drink up my vegetable juice, it only costs your entire primos stock 200 moras ✨"
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NOOOOOOOOO
NOT A SANDWICH
IM ALLERGIC TO SANWICH SWAG
TOO MUCH SALAD
Tooo awasWAGGGGGG
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spinach pesto - blended spinach with water, milk, half and half, olive oil, salt, pepper, garlic powder, parmesan and romano, then poured over the pasta with creamy pesto mixed in
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Prenatal Flavours
You may have heard of stories of expectant parents talking to their ‘bump’ in case they can hear, or getting a kick from the baby if they feel your hand. But what about their sense of taste? Can they turn their noses up at flavours before they are born? Well it turns out they can! Researchers recorded foetal facial expressions after mothers were given a particular flavour to eat. Here, ultrasound scans show the foetus’ expression before (left) and after (right) the mother had eaten some kale, apparently showing its reaction to the bitter flavour. This shows that a foetus can detect and distinguish different flavours whilst in the womb. It could also mean that child food preferences could be influenced before birth depending on the mother’s diet. Perhaps if a mother consumed lots of kale during pregnancy, then their child wouldn’t dislike that flavour profile later in life.
Written by Sophie Arthur
Image from work by Beyza Ustun and colleagues
Department of Psychology, Durham University, Durham, UK
Image originally published with a Creative Commons Attribution 4.0 International (CC BY 4.0)
Published in Psychological Science, September 2022
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I’ve been eating garden thinning salad a lot this spring: this one is leaf lettuce, baby kale, chives, dill, wood sorrel, and the first nasturtium of the season. I toss it with my favourite lemon vinaigrette, and it reminds me how good vegetables are. The weather has cooled off a bit so the greens have stopped trying to bolt, and I’m very glad to eat this for as long as I’m able
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You could either indulge in the capitalistic chaos that is Boxing Day, or else be a cool person and eat moss. Which will you choose?
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