Posadas [he/him, they/them]@hexbear.net to Slop.@hexbear.netEnglish · 9 days agoFollow for more "Matrix Mysteries"hexbear.netimagemessage-square37linkfedilinkarrow-up11arrow-down10file-text
arrow-up11arrow-down1imageFollow for more "Matrix Mysteries"hexbear.netPosadas [he/him, they/them]@hexbear.net to Slop.@hexbear.netEnglish · 9 days agomessage-square37linkfedilinkfile-text
minus-squareboiledfrog [he/him, they/them]@hexbear.netlinkfedilinkarrow-up0·9 days agoLook I like olive oil, but calling it a superfood feels like a stretch, when would you ever eat straight olive oil
minus-squarevovchik_ilich [he/him]@hexbear.netlinkfedilinkarrow-up0·9 days agoHah, mere mortal. As a Spaniard, pure extra virgin olive oil runs through my veins. I have transcended mere existence, I am become the
minus-squareinfuziSporg [e/em/eir]@hexbear.netlinkfedilinkEnglisharrow-up0·8 days agoThis is what happens when you eat 30-40 olives, right out of the jar with your fingers, as an easy weeknight dinner.
minus-squarevovchik_ilich [he/him]@hexbear.netlinkfedilinkarrow-up0·8 days agoAceitunas machacás/chupadedos hit the freaking spot so much these days, I love the flavour profile of the brine used to make them
minus-squareFormerlyfarman [none/use name]@hexbear.netlinkfedilinkEnglisharrow-up0·9 days agoWhen I was in my early 20s they had a free olive oil bottle meant to be seasoning in the restaurant closest to work, id pour half a bottle into the soup. Eventually I would make instant ramen, with lard, tallow orremovedseed oil instead of water.
minus-squareKeld [he/him, any]@hexbear.netlinkfedilinkEnglisharrow-up0·edit-29 days agoThe celebrity chef diet.
Look I like olive oil, but calling it a superfood feels like a stretch, when would you ever eat straight olive oil
Hah, mere mortal. As a Spaniard, pure extra virgin olive oil runs through my veins. I have transcended mere existence, I am become the
This is what happens when you eat 30-40 olives, right out of the jar with your fingers, as an easy weeknight dinner.
Aceitunas machacás/chupadedos hit the freaking spot so much these days, I love the flavour profile of the brine used to make them
When I was in my early 20s they had a free olive oil bottle meant to be seasoning in the restaurant closest to work, id pour half a bottle into the soup.
Eventually I would make instant ramen, with lard, tallow orremovedseed oil instead of water.
The celebrity chef diet.