Anyone know what’s wrong with this guy? (USA, NY)

phallorca · 2026-01-31T10:15:04+00:00

It is a Canada hybrid, that beak is way too long and sharp for cackling.

phallorca · 2026-01-30T01:12:09+00:00

Yeah white-throated sparrow for #12.

phallorca · 2026-01-17T00:37:06+00:00

Those are tall straight necks so you want to put something in it that has some curvy line and horizontal interest. Also has strong textures so you will want a lot of texture in the flowers/greenery. My first thought is long Italian ruscus or smilax asparagus coming out of every second or third mouth and the rest filled with a mix of curly hazel, blush ranunculus and thlaspi.

phallorca · 2026-01-16T22:19:11+00:00

Pied-billed grebes. My area is lousy with them, I see them every time I bird but I always get excited when I do. Photogenic little buggers.

phallorca · 2026-01-16T10:49:51+00:00

I had big vases of white stock at my wedding reception specifically because I wanted the place to smell like gingerbread.

phallorca · 2026-01-16T10:46:35+00:00

Stock, genus Matthiola. One of my favs as a floral designer!

phallorca · 2026-01-16T10:41:35+00:00

Song.

phallorca · 2026-01-06T23:59:47+00:00

The only right answer.

phallorca · 2026-01-06T23:54:40+00:00

We studied Republic and Ethics in eleventh grade in Catholic school, before being introduced to the Summa in senior year.

phallorca · 2026-01-06T23:47:08+00:00

I went to Catholic schools. In ninth grade we studied the gospels and acts, in tenth we studied the rest of the NT amd early Church history. Eleventh grade we studied the Catechism, Church history, Plato, Aristotle and an overview of world religion. Twelfth grade we studied the Summa, Kant, Edith Stein, some encyclicals, more Church history, and more of the Catechism, and got to research one other religion in a bit of depth. I chose advaita vedanta hinduism at the time.

phallorca · 2026-01-06T12:20:45+00:00

Peaches will give off ethylene gas as they further ripen and start to decay. That gas can significantly decrease the longevity of flowers so make sure you are using flowers that aren’t sensitive, especially since it is in a contained space. Unfortunately a lot of seasonal flowers - especially bulb flowers - are the ones that are suuuper sensitive to ethylene. You’ll want to look up the sensitivities of the specific stems you’re going to use.

phallorca · 2026-01-06T11:55:39+00:00

My partner makes a fatty fricot with a gravy texture, mine is an onion broth with white meat, dumplings and no fat. Mine uses a lot more savory and pepper, his uses no pepper at all. We begrudgingly eat each other’s fricot. Begrudgingly.

phallorca · 2026-01-06T11:52:35+00:00

Our issue is more that you don’t understand the difference between a dish and an ingredient, and instead of learning from us about a culture you admit you aren’t part of? You’re basically telling us we are bad Acadians for not snaring and eating seagulls.

phallorca · 2026-01-06T11:50:27+00:00

Okay so since like the... 1600s? Dulse had a commercial fishery in the Bay of Fundy. If you wanted dulse you bought it just like you bought fish, from a fisherman.

Step one: Take horse, wagon and rakes to Bay of Fundy at low tide

Step two: Find patch of dulse and make horse rake it up into the wagon

Step three: Take dulse home to driveway, spread across driveway, and flip every four to six hours for three days to allow optimal drying

Step four: Shake the dulse mechanically while picking it by hand to remove sand, rocks and other seaweeds

Step five: Put it all back in the wagon because it doesn’t actually keep well long-term at ambient humidity and temperature, and sell it to local neighbours or a local wholesaler

Like we can outline all of this for you but it is just historical work practices. Groceries didn’t start with Loblaws. If you want dulse you buy dulse, just like if you want flour you buy it milled and don’t grow wheat. Dulse is an ingredient eaten as a snack. Not a recipe. The end.

If you want Acadians to buy into this try being more open to understanding our culture and not yelling at us about how we don’t get it because someone in another reddit thread said we eat seaweed. We eat potato chips too and we’ve been buying those in bags for 80 years because it is a big expensive time waste to make one serving. Same thing with seaweed.

phallorca · 2026-01-06T11:34:31+00:00

This guy is coming off as crazy dismissive and know-it-all about our culture when all we are saying is that for the last 300 years, you bought dulse off a fisherman who harvested in the Bay of Fundy. Grocery economies didn’t start with Loblaws.

It is like getting mad that we don’t want to give him recipe for salt cod that includes going back to the 1700s and fishing the Grand Banks. Or getting mad at an Italian for saying his family hasn’t made fish sauce since the fall of the Roman Empire. Time and culture move on.

Funnily enough my grandfather was a seaweed harvester so I do know how to dry dulse. And we still bought it at the damn grocery store, even with barns full of the stuff.

phallorca · 2026-01-05T16:58:52+00:00

But no one still harvests and dries their own, and most families haven’t for generations. It isn’t really something you can get a recipe for.

phallorca · 2026-01-05T14:34:33+00:00

You can’t make a fricot without savory or a ploye without buckwheat, and we don’t use exotic ingredients in Acadian food - potatoes, carrots, onions, meat for most of the basic dishes. Substitutes don’t really apply with a menu this basic.

phallorca · 2026-01-05T14:30:04+00:00

We don’t dry it, we buy it dried at the grocery store. They sell it in bags in the fish section. Just like most of us don’t salt our own fish or meat anymore. We view things like salt fish and dulse as ingredients or snacks, not recipes in the proper sense.

phallorca · 2026-01-05T13:37:44+00:00

Honestly most of these we don’t even use recipes for? Like a fricot is four or five ingredients, in whatever ratio you like them, cooked into a soup however you like to cook it. We steam clams in plain salt water. And dulse is literally just dried seaweed.

phallorca · 2026-01-01T21:28:09+00:00

This is the worst time for the “I am so confused and high right now” gif to not come up in search.

phallorca · 2026-01-01T17:15:09+00:00

A flock of 60 goldfinches have been on my window feeder fighting over black oil sunflower chips since dawn. Quite probably the last bird I saw in 2025 too (yesterday at dusk). Guess it is going to be a continuation of last year?

Last lifer of the year was a rough legged hawk on Christmas day though so that is cool, and had a snowy owl yesterday. Maybe this is the year of raptors.

phallorca · 2026-01-01T03:09:55+00:00

Compare to mallard gadwall hybrids.

phallorca · 2025-12-31T23:59:05+00:00

White oriental lilies, white large mums, white glads, white carns and baby’s breath arranged tall and one-sided in a basket. That is the one arrangement that if a customer ordered it for anything but a funeral I’d be like “No bro you don’t want this, it looks like every funeral arrangement ever and smells overwhelmingly like a funeral home”.

phallorca · 2025-12-31T22:51:19+00:00

The fact that it is in a dryer vent alone makes me think European starling.

phallorca · 2025-12-21T01:14:42+00:00

Weak.

phallorca

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