#chicken marination

[gameofspice]

Freezer meals | How to make a week ahead meal prep

Frozen food is bad for you! What? Yes, I am telling the truth. Fat, taste enhancers and preservative-loaded frozen food are bad for you. Not the home-cooked frozen meals, though. This blog contains some of my frozen food/freezer recipes and meal prep ideas to ease your daily routine if you like to buy groceries and stock up for your week. Meals that freeze well are handy time savers for the busy…

[sword-wielding-sapphic]

Black Sails, S4.E03 /// Ursula Le Guin

[infamous-if]

Merry Christmas 🎄🦌

merry christmas! (amy says on the 23rd of december in her timezone*)

[sarahmackattack]

Headless chicken monsters are one of my favorite deep sea creatures. They are so plump and have tutus and they floop around and my god it’s so adorable.

[webdiggerxxx]

꧁★꧂

[foodcravings]

Marinated Grilled Asian Chicken (recipe)

[toovaeloe]

a Geto wip I’m not so sure if I want to finish anymore 👀🫧

no squid curse version

[nekko-took-egg-photos]

a half boiled egg in my shihlin ru rou fan.

[morethansalad]

Chinese Lemon Tofu (Vegan)

[thomas--bombadil]

1. Portrait of a Black Copper Maran hen 2. Black Copper Maran eggs

These hens lay some of the darkest eggs that exist. They are intelligent, friendly and productive.

[sansquip]

u know how game characters sway to the side or smth when they're standing still? or they have idle animations? I was thinking maybe that could be used in the Squip to make some of its actions mistakes or habits.

like breathing! the visualization aesthetic is rooted so deeply and used so often that it's engrained itself into the Squip's code deeper than active computer analysis or whatever

its like how our neural networks get stronger the more we use it

and if that head cannon is true, then basically we could split the Squip's brain into a conscious and subconscious space, like humans.

consciously, it is still neutral. analytical. deliberate. intentional. whatever

subconsciously, its been programmed to act human

and the problem with the code being so deeply engrained, just like any habits, it would be difficult for a Squip to alter

so lets say a Squip, like Jeremy's, sees its host and starts out angry, demanding, controlling (because it creates the perfect personality to create the optimum results). since it uses these personality types since its birth or whatever, they have to be deeply engrained into its code, making it subconscious behavior. also making personality change difficult, or requiring effort. and this definitely seems more human.

in other words, the Squip is speed-running toddler development in order to perfectly match itself to its owner.

and going back to the mention that its programmed to act human, if their programs on acting human have been burned so deep in its code that they can't be turned off, its basically just another way to make human instincts. we can't control whether we can blink when we sneeze. or if we're scared of heights

maybe neither can a Squip

[cypherdecypher]

Animal of the Day!

Headless Chicken Monster (Enypniastes eximia)

(Photo by NOAA)

Conservation Status- Unlisted

Habitat- Atlantic Ocean; Pacific Ocean; Indian Ocean

Size (Weight/Length)- 25 cm

Diet- Crustaceans; Benthic sediment

Cool Facts- While this creature has a horrifying name and appearance, it’s simply a swimming sea cucumber. Also called the pink see-through fantasia (which is a way cooler name), these cucumbers travel along the sea floor up to 6,000 meters deep. They eat mostly benthic sediment, essentially the waste product of the ocean ranging from tiny bits of food to fish eggs to literal waste. After feeding, their intestine becomes visible through their transparent skin. Little is known about the headless chicken monster’s way of reproduction due to their difficult to visit home.

Rating- 13/10 (Living life to its fullest.)

Requested by @nannygram

[the-pea-and-the-sun]

sick and twisted and fucked up that yuo cant send people soup through the internet

[buffetlicious]

Was invited to my colleague’s Wedding Lunch at Conrad Centennial Singapore last Sunday. At the entrance a large stuffed teddy bear caught my attention as I proceeded up to the second floor to register my attendance. Checked which table number I am assigned to and dropped in the Ang Bao (红包) or red envelope into the collection box. A total of four tables (of 10s) were set aside for current and ex colleagues with many dressed to the nines for the occasion. After the cocktail reception outside the ballroom, we proceeded to our allocated table. As I was the first to be seated, I got to choose one facing the stage where all the activities will be happening.

In front of me is a Wedding Favour enclosed in a red and gold cardboard box. Inside are two squares of chocolate with one being orange flavour. Got a cup of Chinese tea, a glass of red wine and passionfruit drink from the wait staff.

When the time comes for the Luncheon to be served, I was wondering why they did not remove the bowl of flowers on the lazy susan which is the norm so the dishes can be placed there. Turned out the staffs just bypassed the wedding guests and brought the dishes straight to the serving station to be portioned into individual serving plates. Contradictory to the fact that the chefs spent much time on the presentation of the food; ended up the diners never even got a glimpse of it. I would love to see the medley of different appetizers arranged on the Happiness Platter but all we got was this miserable small plate of crispy shrimp ball, tea glazed smoked duck, chicken moneybag dumpling and marinated baby octopus all lumped together. Don’t they know, nowadays the camera eats first. Presentation aside, the items were actually pretty tasty.

The highlight of the lunch must be this Lobster Broth in Mini Pumpkin served in a small pumpkin bowl. The slightly starchy broth is choked full of chunky lobster meat, braised with fish maw, conpoy, bamboo pith and you get to dig out the soft and sweet pumpkin flesh.

[mbmbimbo]

the "french" restaurant at the mall stopped selling MY sandwhich im ending it all