#tasty

here’s an easy but satisfying twist on regular ol’ eggs. slice a cross section of red bell pepper so you get a nice circle-ish shape. take care to cut it so it will sit flat on a pan. heat both sides of the pepper in a frying pan for a minute or two, so that the pepper starts to soften but not too much. then, crack open an egg and put it right in the middle of the pepper.

here’s an easy but satisfying twist on regular ol’ eggs. slice a cross section of red bell pepper so you get a nice circle-ish shape. take care to cut it so it will sit flat on a pan. heat both sides of the pepper in a frying pan for a minute or two, so that the pepper starts to soften but not too much. then, crack open an egg and put it right in the middle of the pepper.

"Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples. "

"i'm bubble tea... suck my balls"

rss has a taste.