POMAMOBA

This will last him another month

Tho for them the key problem with “we’re gonna get so many flavors of ISIS” is that I didn’t write it flavour

I do wonder, when this either achieves nothing or turns Iran into Syria, will people supporting it pretend they didn’t or will they say Trump did it the wrong way(which was clear before it even started so idk tf were you rooting for)

Getting blown up by an Iranian drone after death of Khomeini to prove a point

Just a few weeks ago, all these European powers spoke of the threat that the US now presents to Europe. They talked about the possibility of Trump attacking Greenland, like it was an imminent and existential danger. Now Trump unilaterally bombs Iran and they all fall in lockstep

Found the February one

And he did

Imagine being outflanked from the left on US interventionism by Kamala Harris

Now no groceries I probably gotta limit to February cause there isn’t anything left in the kitchen by now
But do I continue the no cooking past winter? Gonna be 2 months in a week.

Everything went downhill after I wasn’t blown up by a double tap on my street this summer

Man I am too close to surviving the winter

It’s nice to know I had the Stancil take

The facts suggest two interpretive frameworks for Iran: a foreign war as a mechanism to destroy democracy at home; and a foreign war as an element of personal corruption by the president of the U.S.
Join my live conversation with @phillipspobrien.bsky.social, 12:00pm ET, snyder.substack.com

People are too comfortable building their entire worldview around hurting people they found annoying

Nice

We’re fighting the white people allegations. Tho grandma tales mentioned not using chilis in the pot but instead everyone at the table had a dried hot pepper to balance the heat themselves, tho that sounds kinda slow.

Switch the heat off, salt to taste, ended up being like a tablespoon per 4 liters. Give 20~ minutes for flavors to combine, though it will be even better the next day. Eaten with buttered rye bread, green or regular onions and garlic.

The spices are added in the end, that’s why soup needs to sit a bit and will taste better the next day. 3 bay leaves, teaspoon of black pepper, 2 allspices, 8 cloves of garlic cut into 2-3 pieces, 3 chilies(keep them whole so you can fish them out once it’s hot enough).

Zazharka:
Usually we fried onion in a pan and then added some tomato paste, but my brother dislikes onion in soups, so we just fry tomato paste for 2 mins, add some soup into the pan, stir and pour that into the soup.

Zazharka:
Usually we fried onion in a pan and then added some tomato paste, but my brother dislikes onion in soups, so we just fry tomato paste for 2 mins, add some soup into the pan, stir and pour that into the soup.

Once that boils you throw in the meat(500 grams), which is cut into pieces about the size of the potatoes. Keep boiling until the cabbage goes soft, time can depend on the variety.

Once it boils you add 5 medium potatoes, cut into quarters and into half-inch wide bits.
Once that boils you add in the white cabbage, shredded into long thin strips, which should take larger volume than potato but be about the same amount(ended up being like half a head).

After that add about the same amount of grated carrot. Fry both until oil starts turning a bit yellow from the carrot. Then pour the broth in, raise heat to medium high.

1 medium beet, washed, peeled, grated. Fried on sunflower oil on medium heat(preheat the pot so oil looks wavy). Fry the beet until oil looses the red color, that’s how the soup won’t turn bright red.

Take the meat out, strain the broth into some other container, wash the pot. That way you only need 1 pot, a pan and somewhere to keep the broth.

Total cook time is 2.5 hours, 90 mins for the meat, 40ish mins for the rest and some time to let it sit. Can be trimmed to 2 hours.
Broth is straightforward, 500 grams of beef boiled in water(half the pot volume) for 90 mins, nothing else, no salt(supposedly affects the color).

In an act of anti-Klopotenko resistance I decided to write down my mom’s Eastern Borsht recipe. Mostly for myself, but also as something to refer to when I explain why some borsht is closer to orange and not crimson red.
As mentioned, it’s not THE borsht, except for me it is.

I mean they’ve been doing the same with twitter for years now

Feels weird tho I guess that’s more of a general vibe

Ty, I am overall fine with it, it will just make it more complicated to recommend the video it to other people here