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@bolt ate cold boiled potatoes, sliced, with peel


@bolt ate boiled potatoes, brown lentils and sprots in a buttery sweet herbal tomato sauce (should have used white beans, not lentils)


@bolt ate ate brightly colored hard-boiled egg


@bolt ate whole fresh fish caught by a friend's relative, salted and peppered and fried, with curry rice


@bolt ate Tom Kha soup in Tartu


@bolt baked cinnamon peanut butter made with a lot of rice flour


@bolt baked buckwheat sunflower cookies

  1. Melt 100 g butter on stove, and then let it cool down a bit.
  2. Add buckwheat flour to the butter, mix well. Just about enough buckwheat flour to make a still barely liquid dough that can be scooped up with a spoon and then poured on a baking sheet.
  3. (Optional) Add more flour to make “breadier” cookies, which work well as travel or breakfast food.
  4. Add in sugar, about as much sugar as flour, but the amount can be reduced or even left out entirely to make savory cookies.
  5. Add in a generous pinch of salt.
  6. Mix in two eggs.
  7. Add sunflower seeds, as many as the dough can hold. They are meant to be the primary ingredient, so the amount needs to be over 100 g.
  8. Use a spoon to take small portions of the dough and transfer to a baking sheet or flat baking pan lined with baking paper. Leave enough space between each individual cookie, as they will get wider in the oven.
  9. Bake at 180 °C/350 °F until the edges are brown
  10. (Optional) Read a story where the cookies are the main character: https://jutean.neocities.org/warmth

@bolt drank earl grey with soy milk


@bolt ate hot oatmeal with steamed green apples and scrambled eggs, ground coriander seeds, cinnamon, salt and sugar


@bolt ate (last night) cold sliced boiled potatoes with cottage cheese mixed with sour cream, and salt, sugar and powdered garlic on top


@bolt ate sweet buckwheat-coconut pudding with scrambled eggs and anis, fennel, pepper, cinnamon and ginger