Furikake. That is all.

I’ve never understood why people think they need to treat beets any differently than carrots. (Hands and cutting boards do wash, after all...) If I’m going to boil or sauté beets with onions in butter or bacon fat, I I cut off both ends (those leaf stems are crammed with dirt), peel with a vegetable peeler, and slice…

Spaghetti squash results in longer strands, more like actual pasta, if you cut it crosswise into rings rather than in half lengthwise. Also, roasting it will give more flavor and a less watery end product than microwaving or steaming.

Yeah I was planning on doing my own, but now I’m thinking this might be a two week project because I’d like to do:

I find popping it in the toaster oven and just toasting cold pizza works great.

Effing Kinja just ate my answer. Let’s try it again.

I feel sorry for people who are so desperate to feel a little superior to others that commenting to say that is necessary.

This is a pretty picture but not sufficient, particularly when there are plenty of toxic/poisonous plants that can look largely the same to those unfamiliar. There are literally thousands of plants that look nearly identical to most of the bottom half of that graphic. Get a plant key and take an hour to learn how to…

I wish you also had a Google Play Music playlist.