I’d like to introduce you all to Lana Bonestein, one of the few good things to come out of this pandemic. Once she’s old enough to use Twitter, she’ll be using this account to share her adventures.
These wings are pretty awesome, actually. Harassed a herd of cows from the air all afternoon, so much fun.
I’ve seen things you humans wouldn’t believe. Tennis balls in the bushes off the shoulder of the road. I watched feral cat eyes glitter in the dark near the front gate. All those moments will be lost in time, like tears in rain. Time to die. medium.com/@elanf/barkley-jo…
“Artisan made heritage prosciutto”—I understand the words, but it’s still just salty pig. I think the humans overpaid.
Simply divine—raw chicken liver with grated Parmigiano-Reggiano, topped with a Kerrygold butter ravioli.
Delicious amuse-bouche today of raw chicken hearts with flecked Parmigiano-Reggiano on top. The umami from the aged cheese paired perfectly with the fresh chicken flavor.
Beginning to suspect that the delicious little packets of butter I’m being fed have something inside (medicine?). Can’t be bothered to check.
The human doesn’t understand why I don’t chase chickens in the yard. Maybe because it’s easier to wait for it to appear cooked & plucked in my bowl??
“Heritage Prosciutto” sounds fancy, but at the end of the day it’s just salty pig. But yes, I would like more.
Anchovies: absolutely delicious, but ease up on the salt a little? I can smell a single molecule in an Olympic pool, for crying out loud.
Try not to use the words “dogged” or “doggedly”; they are terms biased against canines #wordsmatter