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Joined 1 year ago
cake
Cake day: June 29th, 2023

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  • The closest I get is the Winter Solstice, because I’d rather celebrate the planet’s cycle around the Sun, you know, a fact of nature.

    I don’t subscribe to blatant consumerism in the guise of “holiday spirit”. You know, when the retailers go from the red into the black (loss to profit), and the consumers from the black into the red. Then you hope your tax returns fill the gap so you can survive. Positive feedback loop. I’m calling shenanigans.

    And the depressive-nostalgic music. The decorations. The hypocritical “cheer” people spread that they can’t be bothered with the rest of the year, like they needed a reason to be nice. What in the Disney Channel fuck. It’s like saying you can only tell someone you love them on Valentine’s Day. Y’all motherfuckers are crazy.

    Okay, rant over. Feel free to downvote, I’ll gladly eat it. Happy Fucking Holidays!













  • It’s just a simple dish, there’s many recipes online with different variations.

    Typically, I just slice the sprouts in half and put them in a glass baking dish (nice and fresh, don’t use frozen or they will turn to mush). Then, bacon is cut into small pieces and pre-cooked in a pan, nice and crispy. Drain the bacon, then add it to the sprouts, adding back a little of the bacon grease, just enough to cover the sprouts. Into the oven at about 400, giving them a stir halfway through. They’re ready when the sprouts are easily pierced by a fork (usually about 20-25 min).

    Sometimes, I also add things like onions, beets, turnips, butternut squash (all cut to about the same size as the sprouts). If I’m making a medley like this, I don’t always add the bacon, opting for a little oil with crushed garlic, salt and pepper to taste.

    Roasted vegetables is one of my most favorite side dishes, as it’s pretty easy to make and so very tasty. My parents weren’t always cooking easy fixes for dinner and I have vivid memories of things like this at the table. Other Thanksgiving favorites: real cranberry sauce (no canned) and mashed rutabaga. Now I’m so hungry!