🚫🐦I'm a ball of feels 🚫🐦

- when you’re jay walking, cars will actively accelerate bc the drivers want to kill you for breaking the rules

- servers in restaurants act very scared and apologetic, so maybe people aren’t nice to them here??? or I could be terrifying

- it’s really cute when little kids have British accents, but I’m unmoved by adults with accents

- extremely good gluten free options. this country is like 20 years ahead of Canada in that regard

- people will give random insignificant buildings names with little plaques. and then that’s the name that shows up on the map. like even a smaller than average family home, you can name it like it’s a dog

- lots of brick and stone buildings. looks cute and charming until you enter one and there’s no air conditioning

YES i love it when adrian is way bigger than rocky uh here's my take on rocky and adrian

I think it'd be really funny if Eric was actually a younger brother. So, like, maybe he's a duke, actually, but he still gets the title of Prince. Travels the sea a lot, unlike a more landlocked heir. Hanging out at this summer seaside palace while the rest of the family is elsewhere for some reason.

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.

This shit? This shit is better than cocaine and 100x more addictive, this shit is godly, this shit is the most delicious beverage that has ever existed and will ever exist. Like in mexico (and actually most of Latin america and Africa aswell) this stuff is gobbled up by the gallon, this shit is our fucking blood man.

Do yourself a fucking favour, go to a tea store, buy as much hibiscus tea as you have money to buy, make like a couple of liters of tea with it (a good rule of thumb is one fistful of hibiscus makes one liter of jamaica juice), dilute it in water until it's kind of translucent but still a strong pink-red, then add a geniuene fuckton of sugar (you need to add quite alot of sugar), put it in your fridge until its very cold and gobble that shit up. This shit is geniuenly ambrosia; this is the drink of the gods.