#fresh oil

[seasonofdiscovery]

Seek fresh oil!

[granonine]

Fresh Oil

Psalm 92:10-11. But my horn shalt Thou exalt like the horn of an unicorn: I shall be anointed with fresh oil. Mine eye also shall see my desire on mine enemies, and mine ears shall hear my desire of the wicked that rise up against me. “My horn” in v. 10 seems to be symbolic of power, The unicorn is probably the great aurochs or wild bulls which are now extinct. The exact meaning is not known.…

[t00thpasteface]

tone deaf

[quesadilla-day]

delicious jade 😋yummy yummy 😍

[lovesodeepandwideandwell]

Behold the fruits of my afternoon's labors

[elenaferrante]

Is there anything better than pasta?

[housecow]

last night i was blessed and able to try patagonia’s roasted garlic spanish mackerel! (google pic bc i was in an area with terrible lighting)

y’all. this shit was SO. GOOD. i’ve never had mackerel before at all but heard such good things about this brand, being able to find it at central market was a pleasant surprise :))

i pan fried some sourdough in the olive oil it came in (lil garlic pieces 🥹) and paired with little tomatoes, onions, and two options of hummus and cream cheese! both were delicious but i’m a cream cheese fan so. obv that’s the move

will be getting this again.. might use pickled onions next instead and fresh tomatoes when the garden tomatoes are ready :)) so excited. god bless

[confinesofmy]

well. anyway. before and after. look at this poor neglected outdoor chair i found. i think i might sand and oil it a second time when i've got the accompanying bench because there are a few spots that could use more attention but for now it's having a soak and resting a bit. hardwood is 4ever babey.

[natsherman]

Chimney. Oranges, 2024. Oil on canvas.

[florwal]

that brief feeling of not being mentally ill after you deep clean your room 🧘🏻‍♀️

[askwhatsforlunch]

Tarragon and Porcini Mushroom Chicken Fricassée

Hearty and deliciously creamy, this Tarragon and Porcini Mushroom Chicken Fricassée is just one of those perfectly indulgent dishes for a cold Autumn day. Happy Tuesday!

Ingredients (serves 2):

1/4 cup dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil

2 beautiful legs (preferably free-range) chicken

1 small onion

2 very fluffy sprigs Garden Tarragon

1 small garlic clove, minced

2 tablespoons apple cider vinegar

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3/4 cup crème fraîche or sour cream

1 tablespoon demerara sugar

Spoon dried porcini mushrooms in a bowl. Cover with boiling water. Cover with cling film, and set aside, one hour, until plumped up.

Heat olive oil in a large, deep skillet over medium-high heat.

Once hot, add chicken legs, and fry until browned on all sides, about 3 minutes on each side.

Remove chicken legs from the skillet and transfer to a plate; set aside.

Drain plumped up porcini mushrooms, keeping their soaking liquid.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.

Finely chop half of the Garden Tarragon, and stir into the skillet. Cook, 1 minute more.

Add minced garlic, and cook, another minute.

Roughly chop porcini mushrooms, and stir into the skillet. Cook, a couple of minutes.

Deglaze with apple cider vinegar, and cook out, 1 minute.

Return chicken legs to the skillet, along with their resting juices. Season them on both sides, with fleur de sel and black pepper.

Stir in reserved mushroom liquor, and bring to a slow boil. Reduce heat to medium low, cover with a lid, and simmer, about 20 to 25 minutes, until chicken is cooked.

Remove chicken legs once more from the skillet; keep them warm.

Stir in crème fraîche into the skillet. Add demerara sugar and increase heat back to high. Allow to reduce, a couple of minutes.

Finely chop remaining Tarragon, and stir into the skillet. Add a bit of water to loosen the sauce slightly, if necessary.

Finally, return chicken legs to the pot, cover with the lid, and cook, a last couple of minutes.

Serve Tarragon and Porcini Mushroom Chicken Fricassée hot, onto fluffy white rice, wheat berry or.

[bronzyglow]

i love gift baskets. i'm putting one together to bring to a brunch this weekend and it's going to be so cute omg. i thrifted a little wicker basket and these beautiful burnt orange linen napkins to line it with and i'm going to fill it with homemade biscuits, little jars of my apple butter and cinnamon honey butter to spread on them like!! i would love to receive something like that

[wineaunt420]

I own a comic of your wife oilslick and also a drawing made by me of your other weird wife the gooperrrrr I hope thangs have been relatively lovely for you lately and I cannnnnn runs laps around you really really fast like an excited dog if that’s cool alright thankssss mwa mwa runs away crashes through wall and leaves comedically Lola shaped hole in my wake

*Screams of terror commence as I start to crunch down on your PB artwork for Maximum Media consumption to commence*

EEEEEEEEE I love the Gooper goober SO MUCH YOU DRAW HIM SO WELL, like a funky little fishy, how do I kiss him on the cheek without my lips melting off

Also what comic front cover do you have for the Oilslick Comic, just out of curiosity?

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[ilikedetectives]

I'm eating happily my way through Madrid

[imissthembutitwasntadisaster]

You ever make food that tastes so good and you fully didn't expect it to. I just made some pasta and said "holy shit" out loud at my first bite.