Mary
@kilerkki.bsky.social
I read voraciously, write occasionally, and take a lot of photos of food and cats. Queer, married, she/her. 🇨🇦
This looks INCREDIBLE.
November 22, 2025 at 2:58 PM
This looks INCREDIBLE.
“I’ll cook, and you do the dishes, and YOU protect the food from the cat.”
November 22, 2025 at 3:56 AM
“I’ll cook, and you do the dishes, and YOU protect the food from the cat.”
My previous tabby girl was barely interested in her own food, let alone ours, so I wasn’t at all prepared for the bread thievery. Good to know it’s not gender-specific though!
November 22, 2025 at 3:54 AM
My previous tabby girl was barely interested in her own food, let alone ours, so I wasn’t at all prepared for the bread thievery. Good to know it’s not gender-specific though!
Our boy Paladin is extremely loving, which ALMOST makes up for his complete refusal to let us cook or eat in peace. I made miso brown butter rice krispy treats tonight and had to remove him from the counter upwards of a dozen times.
November 22, 2025 at 3:52 AM
Our boy Paladin is extremely loving, which ALMOST makes up for his complete refusal to let us cook or eat in peace. I made miso brown butter rice krispy treats tonight and had to remove him from the counter upwards of a dozen times.
We’ve started keeping bread in either the microwave, the oven, or a lidded cast iron Dutch oven. Until we got a boy cat, I never knew obligate carnivores could also be carb fiends.
November 22, 2025 at 3:46 AM
We’ve started keeping bread in either the microwave, the oven, or a lidded cast iron Dutch oven. Until we got a boy cat, I never knew obligate carnivores could also be carb fiends.
Please note that most NPCs are AI-powered. You only have to interact with the AI if you want to “befriend” the NPC for a weekly gift, but I’m not sure to what extent AI is used otherwise. The main characters & quests are thoughtfully human-written in my limited experience so far.
November 20, 2025 at 2:15 PM
Please note that most NPCs are AI-powered. You only have to interact with the AI if you want to “befriend” the NPC for a weekly gift, but I’m not sure to what extent AI is used otherwise. The main characters & quests are thoughtfully human-written in my limited experience so far.
Gosh—rereading the Spirit Ring and LMB just put in everything: the saltcellar, exile from Florence, charges of necromancy, boasting of his own skills & railing against his enemies, Perseus fired with all the furniture in his house & alloyed with all his pewter—but Fiametta as protag is WAY better.
November 17, 2025 at 3:44 PM
Gosh—rereading the Spirit Ring and LMB just put in everything: the saltcellar, exile from Florence, charges of necromancy, boasting of his own skills & railing against his enemies, Perseus fired with all the furniture in his house & alloyed with all his pewter—but Fiametta as protag is WAY better.
me entering my 20th year of writing Naruto fanfic—
November 16, 2025 at 12:14 PM
me entering my 20th year of writing Naruto fanfic—
I love those Old Man Cat grumbles. (Age doesn’t matter for the grumbles, it’s a state of mind.)
November 16, 2025 at 5:36 AM
I love those Old Man Cat grumbles. (Age doesn’t matter for the grumbles, it’s a state of mind.)
I’ve just realized I used the word “absolute” three times in my write-up, which tells you what a superlative experience it was (and also that I’m typing on a small phone with no edit function…)
November 15, 2025 at 7:27 PM
I’ve just realized I used the word “absolute” three times in my write-up, which tells you what a superlative experience it was (and also that I’m typing on a small phone with no edit function…)
It WAS. and now we don’t have room for dinner. Which is okay as our new B&B on the south side of the river Arno is lovely and charming and high-ceilinged but situated up three flights of very tall stairs and I’m not sure how many times per day I can climb them…
November 15, 2025 at 6:39 PM
It WAS. and now we don’t have room for dinner. Which is okay as our new B&B on the south side of the river Arno is lovely and charming and high-ceilinged but situated up three flights of very tall stairs and I’m not sure how many times per day I can climb them…
We also drank a lot of red wine, told jokes, shared stories with our fellow classmates from California, New York, Puerto Rico, South Korea (& of course Canada). An absolutely wonderful time.
My only regret: we didn’t make Tuscan favourite pici pasta. But we’re bringing back 2 kilos dried, anyway…
My only regret: we didn’t make Tuscan favourite pici pasta. But we’re bringing back 2 kilos dried, anyway…
November 15, 2025 at 6:37 PM
We also drank a lot of red wine, told jokes, shared stories with our fellow classmates from California, New York, Puerto Rico, South Korea (& of course Canada). An absolutely wonderful time.
My only regret: we didn’t make Tuscan favourite pici pasta. But we’re bringing back 2 kilos dried, anyway…
My only regret: we didn’t make Tuscan favourite pici pasta. But we’re bringing back 2 kilos dried, anyway…
The wire-cut spaghetti used a super cool tool like a guitar box (maybe just visible here?) and was served in a sauce made from olive oil, garlic, dried red chilis, dill, basil, lime (zest and juice), plus lots of Pecorino cheese. Absolutely stunning.
November 15, 2025 at 6:32 PM
The wire-cut spaghetti used a super cool tool like a guitar box (maybe just visible here?) and was served in a sauce made from olive oil, garlic, dried red chilis, dill, basil, lime (zest and juice), plus lots of Pecorino cheese. Absolutely stunning.
We used the pasta dough to make pappardelle, wire-cut spaghetti, & filled cappelletti.
Filling first: ricotta, salt, pepper, lemon zest, olive oil, grated Grana Padano. Just a bit of filing for each circle of dough! Shape in a half-moon, seal the ends. Serve in brown butter sauce w/ more cheese.
Filling first: ricotta, salt, pepper, lemon zest, olive oil, grated Grana Padano. Just a bit of filing for each circle of dough! Shape in a half-moon, seal the ends. Serve in brown butter sauce w/ more cheese.
November 15, 2025 at 6:28 PM
We used the pasta dough to make pappardelle, wire-cut spaghetti, & filled cappelletti.
Filling first: ricotta, salt, pepper, lemon zest, olive oil, grated Grana Padano. Just a bit of filing for each circle of dough! Shape in a half-moon, seal the ends. Serve in brown butter sauce w/ more cheese.
Filling first: ricotta, salt, pepper, lemon zest, olive oil, grated Grana Padano. Just a bit of filing for each circle of dough! Shape in a half-moon, seal the ends. Serve in brown butter sauce w/ more cheese.
We made our pasta dough. 200g 00 flour, 2 eggs. Make a wide well in the flour, crack the eggs in, stir w/ a fork til it looks like scrambled eggs, then mix in remaining flour to form a crumbly dough. Switch to a bench scraper to bring together, then knead by hand til smooth. Wrap in plastic & rest.
November 15, 2025 at 6:20 PM
We made our pasta dough. 200g 00 flour, 2 eggs. Make a wide well in the flour, crack the eggs in, stir w/ a fork til it looks like scrambled eggs, then mix in remaining flour to form a crumbly dough. Switch to a bench scraper to bring together, then knead by hand til smooth. Wrap in plastic & rest.
Chef also browned butter on the lowest heat, added garlic “with its shirt on” (still w/ outer skin attached, just lightly smashed—this keeps it from burning), then walked away for 20 minutes. No need to hover!
Later he fried sage in the butter, then strained out sage, garlic, & milk solids.
Later he fried sage in the butter, then strained out sage, garlic, & milk solids.
November 15, 2025 at 6:20 PM
Chef also browned butter on the lowest heat, added garlic “with its shirt on” (still w/ outer skin attached, just lightly smashed—this keeps it from burning), then walked away for 20 minutes. No need to hover!
Later he fried sage in the butter, then strained out sage, garlic, & milk solids.
Later he fried sage in the butter, then strained out sage, garlic, & milk solids.
I love that they’ve built a bench round the rotunda so we lucky few who snag a seat can sit and stare and soak him in.
November 15, 2025 at 6:15 PM
I love that they’ve built a bench round the rotunda so we lucky few who snag a seat can sit and stare and soak him in.
The ragù was served with our knife-cut pappardelle. It was AMAZING. You could use any tough muscle meat here—Florentines love wild boar or duck. The one vegetarian in our group got her own special tomato & herb sauce.
November 15, 2025 at 6:13 PM
The ragù was served with our knife-cut pappardelle. It was AMAZING. You could use any tough muscle meat here—Florentines love wild boar or duck. The one vegetarian in our group got her own special tomato & herb sauce.
Chef started off making a ragù—searing bone-in beef shanks in olive oil, adding a bundle of fresh herbs, then the sofrito, tomato paste (never fresh tomatoes bc they’re too acidic!), butter, red wine, & water. Simmer (lidded) at least 90 minutes, then remove bones & excess fat and shred the meat.
November 15, 2025 at 6:13 PM
Chef started off making a ragù—searing bone-in beef shanks in olive oil, adding a bundle of fresh herbs, then the sofrito, tomato paste (never fresh tomatoes bc they’re too acidic!), butter, red wine, & water. Simmer (lidded) at least 90 minutes, then remove bones & excess fat and shred the meat.