the most disorienting thing thats ever happened to me was when a linguistics major stopped in the middle of our conversation, looked me in the eye, and said, “you have a very interesting vernacular. were you on tumblr in 2014?” and i had to just stand there and process that one for a good ten seconds
“Portrait of an Unkown Lady, Madame St. F.” (detail) de Gustave Richard (1860-61) à la Ny Carlsberg Glyptotek Museum de Copenhague, Danemark, septembre 2017.
Many vegetables, most noticeably sweet corn and sugarsnap peas, are full of sugars that start turning to starch as soon as they’re picked, so you will get the best and most flavorful experience if you eat them as close to harvest as possible.
Squash is full of starch that slowly turns to sugars once it gets picked, so you will get the best and most flavorful experience if you wait six weeks to three months (depending on the variety) after harvest before eating them.
Cold-hardy roots and brassicas are full of starch that turns to sugars after exposure to frost, so you will get the best and most flavorful eating experience if you wait to pick them until they’ve gone through multiple freezes.
26. Poet. Pagan. Rock collector. Weird and loving it.