apartmentstead

[apartmentstead]

At the end of my rope and it keeps getting longer like some sort of clown handkerchief bit?

[apartmentstead]

it fucking sucks how you can do all the therapy and self healing in the world and you still have to wake up living under a capitalist death cult that's killed community and crushes your soul

[apartmentstead]

Spring is here!

Some lovely foraging finds this season, ramps aka wild leeks, fiddlehead ferns, and pheasant back mushrooms.

I made a lovely spin on a carbonara with them, yum ☺️

[apartmentstead]

Homemade Beef-Jerky

Good morning my little pierogis

This is my favorite home-made jerky recipe

Use as much or as little beef as you want to make - I personally bought a beef brisket that was on sale for about $40 that yielded roughly 10 pounds of jerky.

Now - I am not perfect. My very first batch I made a couple mistakes, and I’ve made this recipe before. I should have trimmed more of the fat off, and I should have sliced it thinner.

Don’t get me wrong, I still ate the fuck out of them, but I just couldn’t preserve them or hang onto it longer term. Learned my lesson though 😊 keep in mind even people with experience can get it wrong too.

Recipe

1 cup of soy sauce

2 tablespoons minced ginger

2 garlic cloves

Salt - hella (I measure with love)

Juice from half a lime

Cracked black pepper - measure with love (1 tbsp is fine)

1 pound of sliced brisket

So here’s the beauty of beef jerky; It’s completely customizable. You can add things into your marinade, take them out, change the amounts, the world is your oyster.

After you trim down your preferred slice of meat (I’ve found that tougher cuts like brisket or chuck do well as jerky because they’re full of collagen and keep their shape well), pop it back into the freezer for about 30 minutes or so. The reason for this is that when you’re slicing it, you’ll be able to achieve a thinner more consistent cut because it will be on the solid side - something I forgot to do when I made this first batch. Oops.

Hang onto those fat trimmings by the way, mamas gonna show you all how to make some lovely tallow with that

You’ll put your sliced beef into a bag or bowl (ziploc or otherwise, as long as it’s water tight) and add your misc. seasonings (see above). Leave the salt out - the soy sauce has got that taken care of initially. Leave that to marinade for at-least 2 hours. Personally, I leave it over night so the acidity of the lime/soy sauce and the saltiness in the soy sauce can break down some of that elasticity that tougher cuts of meat generally have. Like I said though - the worlds your oyster. Yolo.

Once the meat is done marinading go ahead and pull it out, and dry any excess marinade off the slices of beef using a towel or wipe.

Once the beef slices are dry, sprinkle salt on either side of the slice. This isn’t necessarily required, but I’ve found it pulls more of the water/moisture out and can speed up the dehydrating process.

If you’re using a dehydrator go ahead and set your racks up, try to space them out as much as you can do ample air flow can circulate - if you’re using an oven, preferably you should have a rack sitting on a sheet pan so drippings if any can flow away from the meat.

As is with any meat product, it needs to be cooked to an adequate internal temperature to kill any bacteria or disease. You’ll want to start with your oven or dehydrator set to 165 degrees. Once the meat has reached 165° Fahrenheit, promptly turn the oven/dehydrator down to 140°.

After the heat has been turned out now you get to wait, and suffer while you smell delicious food you can’t eat yet. Sorry. The drying time can take anywhere from 8-12 hours, depending on the meats thickness, oven/dehydrator type, etc. honestly you’ll have to play it by ear a bit. Once it’s done though, you can keep it on your shelf for up to 3 months with silica packets or something similar to keep out moisture in an airtight container. I personally put it in jars and pressure cook them to sterilize and seal the jars, but that’s another convo for a different day.

If you keep it in the fridge - 1 to 2 weeks

If you keep it in your pantry - maybe 1 week

Freezing - 3 months + however long the storage method after thawing is.

Keep in mind it’s still meat - she can go bad

Happy hunting, and remember to do a sniff test if you forget it for awhile lol.

[apartmentstead]

King Boletus - Boletus Edulis

The Penny Bun, AKA Bolete is a dense mushroom with a meat-like texture when cooked and are extremely versatile in their culinary use.

They commonly fruit in the summer/fall in coniferous and deciduous forests and you’ll most often find them popping up from the ground.

This lovely specimen and a handful more were found near the north shore of Lake Superior by yours truly ✨ ignore the terrible nail polish pls 😂

The main distinction that this lovely mushroom has from others are its gills!! Or rather, lack there of. They have tubes that create spongy pores under its cap.

The easiest way to preserve these lovely lil fungi is with a dehydrator. Now I personally bought a dehydrator because I preserve a multitude of foods and make jerky and the likes, but you can also dehydrate them in the oven on the lowest setting it will go to, until they’re cracker dry.

Happy hunting!

(Look at the fookin size o dat thing)

[apartmentstead]

23 Emotions people feel, but can’t explain

Sonder: The realization that each passerby has a life as vivid and complex as your own.

Opia: The ambiguous intensity of Looking someone in the eye, which can feel simultaneously invasive and vulnerable.

Monachopsis: The subtle but persistent feeling of being out of place.

Énouement: The bittersweetness of having arrived in the future, seeing how things turn out, but not being able to tell your past self.

Vellichor: The strange wistfulness of used bookshops.

Rubatosis: The unsettling awareness of your own heartbeat.

Kenopsia: The eerie, forlorn atmosphere of a place that is usually bustling with people but is now abandoned and quiet.

Mauerbauertraurigkeit: The inexplicable urge to push people away, even close friends who you really like.

Jouska: A hypothetical conversation that you compulsively play out in your head.

Chrysalism: The amniotic tranquility of being indoors during a thunderstorm.

Vemödalen: The frustration of photographic something amazing when thousands of identical photos already exist.

Anecdoche: A conversation in which everyone is talking, but nobody is listening

Ellipsism: A sadness that you’ll never be able to know how history will turn out.

Kuebiko: A state of exhaustion inspired by acts of senseless violence.

Lachesism: The desire to be struck by disaster – to survive a plane crash, or to lose everything in a fire.

Exulansis: The tendency to give up trying to talk about an experience because people are unable to relate to it.

Adronitis: Frustration with how long it takes to get to know someone.

Rückkehrunruhe: The feeling of returning home after an immersive trip only to find it fading rapidly from your awareness.

Nodus Tollens: The realization that the plot of your life doesn’t make sense to you anymore.

Onism: The frustration of being stuck in just one body, that inhabits only one place at a time.

Liberosis: The desire to care less about things.

Altschmerz: Weariness with the same old issues that you’ve always had – the same boring flaws and anxieties that you’ve been gnawing on for years.

Occhiolism: The awareness of the smallness of your perspective.

[apartmentstead]

Girls know girls who know girls who know girls, that will find out what you did

[apartmentstead]

I love when people open up to me and call me nicknames on their own and just like me and trust me it’s such a nice feeling