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queue this post when it’s your birthday and be surprise

I muste, [doth remember that self-deprecation bringeth ill to mine own mental health] plow the fields

"you're really scraping the bottom of the barrel" girl i am living that balsamic life, that's the mommy down there at the bottom.

If you've ever bought a bottle of apple cider vinegar and thought "what's that cloudy stuff at the bottom?", that's the mommy <3

This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do. As for the mother, that requires literal lifetimes. Some of the oldest balsamic producing families in Modena have mothers that have been kept alive for centuries, passed down through the generations to seed new batches year after year after year, hundreds of years over. The bacterial cultures develop unique and incredible flavors in this time, and you can really taste it in the end product. It's the kind of flavor and quality only age can offer.

we have entered laika's autism zone. u will learn food and cooking facts, whether you want to or not.

"You're losing blood" no I know exactly where it is. The floor. Don't ever underestimate me.

netflix and anxiety