Get off my lawn!
Chicken filet plain cooked and shredded into thin strips. I make it for Surinam Bami and always give the cat some. When I make bami he is always close on the lookout for his share. It is gone in seconds, eats like a hungry dog.
Also chicken livers cooked and finely chopped or puréed.
Normally he eats BARF…hehe.
I pay 0,07€ international, vice versa is free roaming.
What are you paying for SMS? I pay 6 euro a month for unlimited sms and calls and 2 GB data. 50+ mobiel is my provider. Now they offer my plan with the first year for 2,5 euro. Dirt cheap.
Bee more morbid
Classy with the pinky up.
‘Sneeuw’ in the Netherlands.
I think the whole album is great from start to finish.
Sneakson smelling the good smells.
A raspberry pi with pihole running as dhcp server. In the ISP router turn off DHCP, DNS problem solved as pi will advertise its DNS to all connected devices on the network.
One can just click the reader view/mode button if you’re on Firefox and bypass paywalls and popups. Doesn’t work on all sites but works on this one.
None, I like it that way. I also don"t pick up the phone when they call.
I have a few friends though, we Signal.
Baked with homemade herbs and garlic butter.
I use a steam cleaner and cleaning vinegar in a spray flask. Takes all soap and calcium stains quickly off the shower tiles. Might work for glass too, or maybe with denatured alcohol, I clean my windows with that stuff.
No, and I don’t use whatsapp also.
We have a hot waterdispenser for tea, we drink tea day and night. It saves electricity over a normal watercooker and it is convenient.
Fresh mint or fennel, ginger, camille, or tea in a baggy, earl grey I like best
Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?
Woops.
Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.
I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.
In the UK there is the “Too good to go” app.
I save a lot of money on groceries this way and provide others as well. You pay a third of the original price.