vindaloo @bumbleebee@mastodon.social
Hothouse of ideas. Gardener with no plot. Author. Editor. Writer, seeking a story. Semi-retired journalist.
Joined Nov 2019
Pinned toot
There are some biggies from the birdsite who follow to get a follow and then curate their lists within hours. Old habits die hard. And I say fuck you, Sir. I shall not receive broadcasts and swallow your "propaganda". I am here for conversation.
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I haven't written an #introduction. Chances are I probably never will. Don't follow me. I will not confirm your beliefs.
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Goa is little Delhi.
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Gods serve no purpose. Like I asked for a macaroon. Did it instantly appear? I want a macaroon-manifesting God. All or nothing.
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Oh, never mind. Back to square one.
Figured something out in wordpress after a month of frustration. It was so simple. It's onward and on now. But I feel like celebrating! Tempted to call it a day.
vindaloo
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Yes the rumors are true I am a dumb bitxh
vindaloo
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Musicians should release Thanksgiving albums
Everybody is so verbose today. 👈 ☝️ 👉 👇 👆
I just saw a video on intellectual terrorism because we are opposed to any thinking in the country. It also included intellectual subversion. Let's not think too much. Of course, Kshatriya impotence featured in face of huge Jesus Christs all over Kerala. God forbid the government has to cater to a population that is not Hindu because this matters, how?
vindaloo
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A browse through the Google graveyard makes me a little weary of using tools they bring out. I was a big user of Google Hangouts and Google Air for instance. Killed by Google I’ve been using Google Tasks and Google Keep a lot lately, but don’t want to get too attached. https://killedbygoogle.com/
Do we know how to live the peaceful life?
Let's face it. Without trolls, you are nothing.
vindaloo
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this is the official mastodn christmas wish thread put your christmas wishes here
vindaloo
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Cassette cover art from the 90s were so ahead of their time, they're now my phone wallpaper.
Did they start the BHU shit just to distract from JNU?
vindaloo
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irony post, proceed with caution
vindaloo
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how long do you think people will still claim in pop culture that we only use 10% of our brains. like will movies still toss this one out in thirty years
Ladies, the shag cut is just a fancy mullet. Let's call it out for what it is.
Ugly enough to like, not smart enough to threaten. That's the perfect formula.
vindaloo
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Roast Pumpkin and Parmesan Gnocchi
About a 1/3 of a decent sized pumpkin (Qld Blue) or more for smaller varieties (Jap / Kent)
5 rashers of bacon, chopped into squares of about 1cm
1 Tablespoon of Pine Nuts
Parmesan cheese, freshly grated, to taste.
1 large (or two smaller) cloves of garlic
1 large Spanish (purple) Onion
300ml of cream
2 Tablespoons of butter
splash of Brandy
1 Tablespoon of brown sugar
500g of gnocchi
Method
Cut up the pumpkin in to bite sized chunks (leave the skin on). Bake at 200ºC for approx 45mins, turning occasionally.
In a small frypan with a lid, put the butter, and onion (sliced into strips). Start at high heat for 2 mins or so, then reduce to low. Cover, stir occasionally. After 30 mins, add the brandy and sugar, stir well, cover. Stir every couple of minutes.
Boil a pot of water, and add a teaspoon or so of salt.
In a large sauté pan, add the bacon, garlic and pine nuts and gently fry for a few minutes.
When the pumpkin is done (crispy on the outside, soft inside), put the cream and parmesan in the sauté pan, and simmer. Add the gnocchi to the boiling water, it is done when it floats (about 3-5 mins)
Add the pumpkin and onions to the cream mixture, and stir through.
Serve the gnocchi with the pumpkin sauce on top and grate some more parmesan or pecorino over the top
onJMSd_06jeW5Q.jpg
Ingredients:
About a 1/3 of a decent sized pumpkin (Qld Blue) or more for smaller varieties (Jap / Kent)
5 rashers of bacon, chopped into squares of about 1cm
1 Tablespoon of Pine Nuts
Parmesan cheese, freshly grated, to taste.
1 large (or two smaller) cloves of garlic
1 large Spanish (purple) Onion
300ml of cream
2 Tablespoons of butter
splash of Brandy
1 Tablespoon of brown sugar
500g of gnocchi
Method
Cut up the pumpkin in to bite sized chunks (leave the skin on). Bake at 200ºC for approx 45mins, turning occasionally.
In a small frypan with a lid, put the butter, and onion (sliced into strips). Start at high heat for 2 mins or so, then reduce to low. Cover, stir occasionally. After 30 mins, add the brandy and sugar, stir well, cover. Stir every couple of minutes.
Boil a pot of water, and add a teaspoon or so of salt.
In a large sauté pan, add the bacon, garlic and pine nuts and gently fry for a few minutes.
When the pumpkin is done (crispy on the outside, soft inside), put the cream and parmesan in the sauté pan, and simmer. Add the gnocchi to the boiling water, it is done when it floats (about 3-5 mins)
Add the pumpkin and onions to the cream mixture, and stir through.
Serve the gnocchi with the pumpkin sauce on top and grate some more parmesan or pecorino over the top
onJMSd_06jeW5Q.jpg
We are fucked. #monkeybaat
Hothouse of ideas. Gardener with no plot. Author. Editor. Writer, seeking a story. Semi-retired journalist.
Joined Nov 2019
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