Notices by 🇳🇴 Thor — backup account (thorthenorseman@octodon.social), page 118

The older I get, the less interesting my bio becomes. At one time I had artist and musician in there, but they've turned into hobbies that I spend very little time on, even when I have plenty of time to kill. The only defining traits I have left is that I'm a developer from Norway who likes cats. I've turned into a Basic Euro Geek.

What's with the Garfield pictures being posted on here? Is Garfield suddenly cool again? Is this some kind of ironic hipster thing?

@sexybenfranklin I'm glad to see that you are enjoying your grandmother's Facebook posts enough to share them with us. 😉

The world is missing a climate zone. I'm not sure what to call it, but it's always a comfortable 22°C, there is an even mix of rain and sun (never just overcast), and the winter is 30 days long and peaks on Christmas day with lots of fluffy snow.

@DistroJunkie I hope they're kinder to him than my classmates were to me. They were decidedly un-nerdy.

octodon.social needs more resources. It's running a bit slow.

@ellotheth It even says so right there on the page, that it's an important side dish for pinnekjøtt and other smoked and roasted meat dishes.

@ellotheth Oh, and some people also add a bit of carrot to it. There are a few variations. The end result should be fluffy and and a little bit sweet.

@ellotheth https://www.matprat.no/oppskrifter/tradisjon/kalrotstappe/

@ellotheth Oh, you *must* have that. I totally didn't get it when I was younger, because I was skeptical of veggies in general, but everything sort of fell into place when I first tried pairing them. I suddenly understood why people like it.

@ellotheth You sort of want to balance the aroma and savouriness of the lamb with the sweetness of the stewed rutabaga. Also, the lamb should be so tender that it falls off the bones.

@ellotheth I suspect that lamb is an acquired taste if you're not accustomed to it. It's got quite a strong flavour and I didn't like it much when I was younger. With pinnekjøtt, I feel that the stewed rutabaga is necessary for the enjoyment of the dish. Rehydrating the lamb sufficiently and changing the water underway is also crucial if you want to avoid a salty and tough result.

Traditional Norwegian foods:

Boiled cod with bacon, peas and butter, served with boiled potatoes.

Lamb ribs, salted, dried, rehydrated and steamed until tender, served with boiled potatoes and stewed rutabaga.

Lamb and cabbage with salt, pepper and flour steamed for hours, served with boiled potatoes.

Pea soup with onions and carrots and salted pork knuckle.

This is the sort of thing I ate for lunch growing up in Norway in the 1990s. Lunch served by the school didn't become a thing until the end of the decade, and it was still very basic. Hot lunches were getting more popular among us middle schoolers at the time, so some of us would go get lunch at the supermarket buffet instead.

The Norwegian supermarket chain Bunnpris was quick to remove this ad that encouraged parents to fill up on chocolate bars before the first day of school. I don't think any good parent would pack chocolate in their child's lunch. It's not like in the United States, where there are soda dispensers in the hallway and the cafeteria serves hamburgers for lunch.

Time to try my new regime of fasting for 4 hours before bedtime. It'll take some determination. I can be a bit of an insomniac and it's always tempting to eat, as it gives me something to do, and helps me fall asleep. Unfortunately, it also dehydrates me and randomly gives me severe dry-eye the following morning.

My take on CWs: I use them for anything beyond PG-13 type content. I don't use them if I'm talking about hot button issues. I've been here for about a year.