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Wonder when they'll ask serious questions about the US blowing up boats in the Caribbean. Hah, right. American pols caring about brown people dying

made chicken soup. we don't have a recipe for chicken soup but we do have a process with multi variations/options. however, we did learn that skimp on carrot is an auto fail. only had three mediumish carrots and we used 1.5 for the stock, which were a mistake. am recognizing, belated, that more carrot is essential for our chicken soup regardless o' customization. unlike many folks, we break down the chicken before boiling. is so much easier to work with smaller pieces as 'posed to a whole chicken carcass, particularly once the chicken is cooked and falling apart, so we always break down the chicken as a first step. also, we often put the chicken pieces in an oven set for convection or in an air fryer for ~20 minutes just to create a bit o' browning o' the bird. am not trying to cook the chicken with the 20 minutes o' browning, but a little color adds depth o' flavour to our soup and am preferring to do the chicken browning in the oven as 'posed to browning in the dutch oven/stock pot we will be boiling the chicken. try and brown the pieces o' a whole chicken in a dutch oven involves avoiding overcrowding, occasional flipping o' pieces and potential greasy splatter. 'course as often as not, we simply cover the the chicken pieces with a few litres o' cold water and then boil for a couple hours to produce the stock for our soup as well as to cook the chicken. to the water and chicken am adding... whatever. couple bay leaves, a bunch o' pepper corns, crushed garlic cloves, carrots, onion, and celery is the most common additions, but no salt. we ordinary make salt free stock nowadays and then add salt later in the cooking process. the thing is, what genuine goes into the stock is gonna be determined by the sad looking veggies in our fridge am trying to use before they become compost material... sans stuff such as bell pepper. ick. am also typical avoiding adding older mushrooms to a stock but not 'cause o' flavour concerns but rather for aesthetic reasons: old mushrooms will make for a kinda fugly grey-brown stock which tastes ok but appears less appealing. curious, our recent soup used only those ingredients we earlier identified as "common additions." while am making stock/cooking chicken, we do periodic skimming with a slotted spoon to remove scum, but am suspecting doing so is unnecessary save for if you want a prettier stock. meh. am no longer so precious as to worry overmuch about whether or not our stock is the ideal hue or perfect clear, which is why after 1.5-2 hours o' simmering, we pull our chicken pieces outta the cooking pot and then strain the stock with a fine mesh colander, but we don't go to any extreme effort to make our stock a clear and perfect amber. ... can make this a two-day thing where you chill the resulting stock and cooked chicken in the fridge and then finish day two, but am old and lazy so... because our chicken is already broken down, am able to make quick work o' separating the meat from the carcass and skin. we give the chicken meat a rough chop, and we save the bones and skin, which am typically throwing in the air fryer and browning once more before we then freeze. the frozen bones and skin is utilized when we eventual need make stock sans chicken soup. to our strained stock, which we return to the dutch oven/stock pot in which we made the stock, we add veggies and salt. chances are we don't need much pepper as we used a fair amount o' peppercorns when making the stock. for our most recent soup we had on hand a couple smallish turnips, a couple largeish parsnips, onion, celery and not enough carrot. boil and simmer the vegetables (this is also when we add pasta if am making a chicken "noodle" soup. we were gonna add datteri baresi pasta 'cause we were gifted excellent datteri pasta a few months back, but we decided at the last minute that we would skip the carbs,) until they is tender and then return the cooked chicken back to the pot as well as the chosen chopped herbage, which for Gromnir were italian parsley and dill. when returning the chicken and adding herbs, you might consider stirring in as little as a quarter teaspoon of tumeric as this will give you the vibrant yellow hue often associated with deli-style or canned chicken soup. *shrug* regardless, simmer until the chicken is warmed through. salt-to-taste and then plate and serve. one decent sized chicken and an equal weight o' veggies is gonna result in a rather copious amount o' chicken soup that refrigerates for days but freezes for months. 'course if you don't have enough carrot for the soup, that means you will potential need suffer the same minor disappointment... for months. good soup, but just shy o' greatness for want o' one large carrot? le sigh. HA! Good Fun!

In the end, Trump will get his Mediterranean resort. Just you watch...

That's true for the US and Israel because of their humanitarian heritage; if Israel were instead a loyal Russian ally, then the solution would be to relocate the entire Palestinian population to Jordan. I.e. there's more than one solution, just only a single tolerable one for the West.

My shake at venison au poivre vert with (store-bought) spaetzle and creamed spinach: Half-serious question: Does the Rémy Martin for the sauce count against my Sober October?

I'm considering changing my forum nickname to CrabbyCrimson. It might be more appropriate these days.

There's been reports about hacked hospitals here again as well. Very likely that we know who's causing this.

I got myself a Lumix micro 4/3 pocket camera a week ago with the intent of just keeping it in my jacket and taking the opportunities for shooting things that might present themselves during the day. Today I decided I would go hunting for Russian drones on my bike ride. No luck yet. On a whim I ordered a tele lens, doesn't arrive for a week though. I'll have to hope "peace" doesn't break out before then. For context The Russians are running a hybrid campaign where they are pretending not to send in military drones over our airports and pretending not to threaten our coastguard helicopters and pretending not to attempt to hack and take down critical infrastructure. It's like the cold war all over again. Drone flight paths near Kastrup airport. I bike past there all the time.

I wonder how things might have looked on that front if not for Ukraine. If you look at the polls the Spanish and the Irish are the most pro Palestinian in the EU, by huge margins. They are also the furthest away from Ukraine.