I assure you I am not

Yeah, they’re great. I love Burgundy.
But it’s a long trip from western Germany, that’s why I don’t go as often as I’d like to.

I don’t think in barbarian, no. But butter is scary!

Straight out of the pot, right! 🙌

That’s interesting information, thanks!

I was on vacation in Flavigny, an incredibly beautiful small village in Burgundy. I wanted my green beans straight from the garden behind the restaurant without butter and asked to use olive oil instead. The waiter was like “Why!?”. It took me five minutes to convince him, he was absolutely unsympathetic and I think I had to pay extra. :)

We are all equal, we want to live peaceful, save and secure lifes. Then come the psychopaths who crave the power.
Americans who think they have more in common with Trump, Musk and Vance than with average Canadians: Guess again!

Non-asshole carnists can be great sparring-partners, though

What nonsense is this? There are lots and lots of great arguments. So once you decide to step in the arena you need to learn to reply to the Vegan Bullshit Bingo (long press!).

How?

Fixed!

I’ll share this again. Keep swiping!

I usually don’t attack meateaters if they leave me alone, but I’m outspoken about why I don’t eat animals and I defend my standpoint if necessary. Usually, I don’t get emotional as I feel it’s not helping to convince anybody. I still cry when I watch all the videos my fellow carnists refuse to watch.

Punch a hole in the neck of a small water bottle using a (hot) needle or a cork screw. Fill the bottle with water, close the lit and spray your ass by holding the bottle upside down and squeezing it. I used this 1$ Ghetto-Bidet for years!

Nah, it’s great, seriously. Saves me a cup of coffee in the morning. :)

I got something like this for like 15 euros from a German shop but I’m sure you’ll find it everywhere. I payed a little extra for stainless-steel instead of plastic. It’s still incredibly cheap and my family uses it daily for years. I don’t need any more luxury.

Yeah, this shouldn’t be a headline at all, right? It’s common knowledge and should be common sense. It was for millennia, when we were a vulnerable part in a humbling global ecosystem. Now we make the rules, and look what we’ve become.

I can’t believe nothing is coming from the sane half of the country. This will not get any better. So where is the attitude, the boldness, the pride, the ego, the guns, everything that shaped my view of what the US are in the post decades. Where are you? I’m going to quote Erich Kästner again:

The events from 1933 to 1945 should have been combated by 1928 at the latest. Later it was too late. We must not wait until the fight for freedom is called treason. We must not wait until the snowball has turned into an avalanche. The rolling snowball must be crushed. No one can stop the avalanche. It only comes to rest when it has buried everything beneath it.

~ Erich Kästner, 1958

My playlists get sprinkled with a little Ancient FM: Music of the mediæval and renaissance eras.

VEGETABLE COUS COUS

From Morocco

Ingredients:

• Onions, roughly diced
• Ginger
• Spices, e.g:
  Curry, cumin, turmeric.
• Hard vegetables, e.g:
  Carrots, potatoes, beet, pumpkin
• Soft vegetables, e.g:
  Mushrooms, zucchinis, cauliflower, peppers, tomatoes
• 1 tin of chickpeas
• Salt
• Cous cous

Instructions:

1. Roughly dice plenty of onions and fry in oil with ginger. Fry the spices briefly and deglaze with a little chickpea water.
2. Add hard vegetables in thick slices or cubes, cook a little. Then add softer vegetables.
3. Add the chickpeas at the end and season with salt. There should be some sauce left over.
4. Serve with cous cous!

Shared with Broccoli