I remember damage. And escape. Fan of #crows, #StarTrek and the #Japanese language, among many other things. Currently posting one frog species per day. If I keep this up, I should be done in about 20 years. My toots are searchable.
I was thinking about ChatGPT and how everything it says always sounds like someone who has absorbed a lot of information but doesn't really know what they're talking about.
And then I realized, that's what I myself sound like. And a million other dudes on the internet.
#humanisttrek Loved your last pod about the ST:TAS episode "The Lorelei Signal." By the way, I would like to propose an alternative title "Planet of the Female Fox New Anchors."
A friend of mine is a dyed-in-the-wool outdoorsman, a skilled hunter who dares to go deep into the forest. Unlike his brother, who was killed and eaten by a wild animal on his first outing. He was more a died-in-the-wolf type.
Drain, rinse 400g tin chickpeas. Pat dry on kitchen paper. On baking paper on an oven sheet, mix with 1 tbsp olive oil, 1/2 tsp smoked paprika, sea salt. Remove any skins that came off. Bake 35 mins at 190C.
Blend 2 tbsp olive oil, 4 tbsp lemon juice, 2 tbsp tahini, a clove of garlic, 4 tbsp water, 1 tbsp Dijon mustard, and salt & pepper.
Drain pasta and cool. Let chickpeas cool. Mix with 5 cups chopped kale, and dress.
Drain a block (375g) of firm tofu. Cut in slabs about as thick as a slice of bread. Put on a big, shallow plate. Pour 3 tbsp soy sauce over it. Flip to coat, set aside.
In a bowl, mix 1 cup grated, dessicated coconut with 1/2 cup cornstarch. Spread out on another plate.
Coat tofu thoroughly with the mix. Heat 2 tbsp veg oil in a big skillet. Fry ~4 mins each side until nice and brown. Serve with sriracha.
