We are a meat as a condiment household so I try to be mindful of where we are getting our animal parts from, but did find a screaming deal on oxtail nearby

Love that for them. I’m a texture person and it never really gelled for me but my wife’s first husband was Chinese and she used to eat chicken feet with his grandfather because it would delight the hell out of him

“oh, the nutmeg state? It doesn’t even grow there!” No, but the Connecticut River is pretty navigable up to Hartford and makes a safe, defensible inland port to unload your ships with East Indies goods for the western frontier of the Massachusetts Bay Colony, I’m told.

Is it colonialsm

The way my father who speaks not one word of Chinese did a bunch of business in Hong Kong and Taiwan and ordered things by pointing to other tables and so discovered a love of chicken feet?

Art *is* resistance

If the personal is political…

recipe, for @barturtle.bsky.social :

Sprouts, trimmed and cut either in half or quartered, depending

Shallots, sliced

White miso, dry vermouth

Heat neutral oil in a pan, add Brussels but don’t crowd. Sear, reserve. Sautee shallots and add miso. Deglaze, toss Brussels, roast at 350 until soft

Today’s onion. Goddamn.

Three wise men? Nah, one wise boss and extra red sauce please

Capital concerns us all, or so I learned from your zine

Will write a trip report whether it works or doesn’t