What’s with the highly irritable? It’s like the person that created the image consciously made that word just partly bold to irritable people. It’s so clearly visible I can’t believe it was a mistake.

I wonder what has gotten its attention, it looks like it was drinking water and it heard something behind it and looks up to see what it is.

Knew*

Harambees

The person that made this image is failing hard at basic English.

Conservatives when you ask them to define anything*

A local pet store had a chinchilla for a while when I was a kid in the 90s and the softness of its fur was just unbelievable, like it shouldn’t be possible. I still think about it often and haven’t felt anything like it since. The best comparison I can give is when you’re tripping on shrooms and feel like you’re experiencing completely new colours, tastes or sounds but it’s more real. It was a defining sensory experience for me.

I always cook as much of whatever I’m making as I can, then put it in containers in the fridge or freezer (depending on the dish and how much).

And I have some base recipes that I cook that are easy to quickly make other things with. One thing I’ve done for almost two decades now is make a basic kinda “half-bolognese” (can’t think of a better English description right now). Just onion, garlic, meat (or in my case vegan alternative), salt, pepper and some stock of your choice. Then freeze that divided into a couple of portions per bag or container. Very easy to use for a lot of recipes.

I also buy bags of dried beans (way cheaper than undried or pre-soaked) and soak those then freeze them like above, same thing there with being good bases for many things.

One of my current favourite recipe that’s quick, cheap and filling without any of the above prep is falafel in tomato sauce. A local brand here in Sweden makes almost weirdly nice falafel that’s $5 for 800g (28oz), which is like 50 falafel balls. I put the falafel in my air-fryer (oven or frying pan works just as well) and while those cook I sauté some onion and garlic in olive oil then add spices (the current version I love is with some smoked paprika, cumin, oregano, thyme, black pepper, lots of turmeric, a bit of soy sauce, a stock cube and either MSG or other umami base). Then add the falafel once done and crushed tomatoes and let cook for a few minutes. Works great with rice, pasta, potatoes in whatever variation you like, couscous, and my current fav which is coarse bulgur with vermicelli (roasted noodles). I wouldn’t have guessed it before trying but the falafel is so good in the sauce!

“Hua Moa” just sounds right for a banana that size. I can picture the person that named it making those sounds as a reaction to seeing it, and then just going with that as the name.