protozsay.bsky.social - Profile | ThreadSky | a Reddit-style client for Bluesky

one month til 35.

submitted 6 hours ago • 0 comments

surprising my mama with her favorite dinner tonight since this weekend is gonna be so busy.

submitted 17 hours ago • 0 comments

i feel attacked.

submitted 1 day ago • 1 comment

circa 2015 ♊️

submitted 1 day ago • 0 comments

bartaco on Howell Mill closed??? that area is becoming a graveyard of great restaurants gone too soon. let's bring back AFFORDABLE food/great service/experience-based restaurants because these clout chasing/profit-hungry ones are seriously killing the food industry.

submitted 1 day ago • 0 comments

gizzards slander is anti-Black.

submitted 1 day ago • 1 comment

…am i ugly to you, Curtis?

submitted 1 day ago • 0 comments

out of all the cocktails in the world, NOTHING is beating a classic margarita on the rocks, salt rim. you can fight me about it in the quotes and comments, but it is what it is.

submitted 2 days ago • 0 comments

swallowed a lil bit too much smoke on that last pull.

submitted 2 days ago • 0 comments

i was wondering why i felt my superpowers coming on. then it hit me… it’s almost time for THEE season of the year!!! ♊️♊️♊️♊️♊️♊️♊️♊️

submitted 2 days ago • 0 comments

22 or 23. it’s been a nose dive ever since.

submitted 2 days ago • 1 comment

because it’s all connected. e.g. French mirepoix = Hispanic sofrito = Creole “trinity” Haitian epis = Puerto Rican recaito = Caribbean green seasoning West African jollof rice = Gullah red rice = Creole jambalaya = Spanish paella = Asian fried rice

submitted 2 days ago • 0 comments

appetizer: salmon chips a la TWO Urban Licks entrée: surf & turf - jerk lamb chops & broiled lobster tails with truffle mashed potatoes and grilled broccolini dessert: homemade cinnamon rolls with vanilla bean cream cheese icing

submitted 2 days ago • 1 comment

i’m a southern boy, so Piccadilly, S&S Cafeteria, Quincy’s, Morrison’s…all them!

submitted 2 days ago • 0 comments

whew. i make all my seasoning blends from scratch. i also never buy jarred alfredo or spaghetti sauces.

submitted 2 days ago • 0 comments

medium-rare to medium ONLY.

submitted 2 days ago • 0 comments

gumbo, without a doubt. that shit is a 2-day process.

submitted 2 days ago • 0 comments

REAL BBQ = pork only sorry, Texas.

submitted 2 days ago • 0 comments

70s/80s R&B

submitted 2 days ago • 0 comments

me. kid tested, mother (and grandmother) approved.

submitted 2 days ago • 0 comments

probably something soul food: smothered turkey wings, dressing, greens or cabbage, mac and cheese, candied yams, cornbread if not that, definitely surf and turf

submitted 2 days ago • 0 comments

seafood paella.

submitted 2 days ago • 0 comments

3-4 times a week

submitted 2 days ago • 0 comments

stirring the rice. had a pot of chewing gum when i opened the lid.

submitted 2 days ago • 0 comments

one month til 35.

surprising my mama with her favorite dinner tonight since this weekend is gonna be so busy.

i feel attacked.

circa 2015 ♊️

bartaco on Howell Mill closed??? that area is becoming a graveyard of great restaurants gone too soon. let's bring back AFFORDABLE food/great service/experience-based restaurants because these clout chasing/profit-hungry ones are seriously killing the food industry.

gizzards slander is anti-Black.

…am i ugly to you, Curtis?

out of all the cocktails in the world, NOTHING is beating a classic margarita on the rocks, salt rim. you can fight me about it in the quotes and comments, but it is what it is.

swallowed a lil bit too much smoke on that last pull.

i was wondering why i felt my superpowers coming on. then it hit me… it’s almost time for THEE season of the year!!! ♊️♊️♊️♊️♊️♊️♊️♊️

22 or 23. it’s been a nose dive ever since.

because it’s all connected. e.g. French mirepoix = Hispanic sofrito = Creole “trinity” Haitian epis = Puerto Rican recaito = Caribbean green seasoning West African jollof rice = Gullah red rice = Creole jambalaya = Spanish paella = Asian fried rice

appetizer: salmon chips a la TWO Urban Licks entrée: surf & turf - jerk lamb chops & broiled lobster tails with truffle mashed potatoes and grilled broccolini dessert: homemade cinnamon rolls with vanilla bean cream cheese icing

i’m a southern boy, so Piccadilly, S&S Cafeteria, Quincy’s, Morrison’s…all them!

whew. i make all my seasoning blends from scratch. i also never buy jarred alfredo or spaghetti sauces.

medium-rare to medium ONLY.

gumbo, without a doubt. that shit is a 2-day process.

REAL BBQ = pork only sorry, Texas.

70s/80s R&B

me. kid tested, mother (and grandmother) approved.

probably something soul food: smothered turkey wings, dressing, greens or cabbage, mac and cheese, candied yams, cornbread if not that, definitely surf and turf

seafood paella.

3-4 times a week

stirring the rice. had a pot of chewing gum when i opened the lid.

- not washing your hands enough - unevenly chopped vegetables - un(der)/over-seasoned food - overuse of instant/processed ingredients

watching Food Network in college + my mama and two grannies

idk if i’ve ever tried any kitchen hacks.

Cajun chicken pasta surf and turf seafood boil

baking, and it ain’t close

the potato