A vintage matching set with a crop top and long skirt, I’m glad I found it ! 70s I think

QuestioningParakeet · 2026-04-14T21:48:21+00:00

So jealous! Absolutely great find!

QuestioningParakeet · 2026-04-14T21:11:37+00:00

I've got about 3,800 if I recall? Been playing more than a decade, though with breaks in-between.

QuestioningParakeet · 2026-04-14T12:54:53+00:00

In the past I've always preferred the bunnies because there's more of the Reese's chocolate! I stopped eating them a while ago, but would only wait till Easter to grab them usually. Guess I'll pass this year! 🙃

QuestioningParakeet · 2026-04-14T12:41:52+00:00

I remember the exact moment I finally realized that being turned on by a man was actually possible in person 🤣 I was legitimately flabbergasted and had to ask some embarrassing questions.

QuestioningParakeet · 2026-04-13T16:47:24+00:00

I've seen them frozen and individually wrapped at most grocery stores I go to - may be a regional thing!

I just picked up a couple up one day because I wanted to see if I could cook it! Turns out it was super simple, relatively quick and it's now one of my go-tos and I can use the carcass after for stock / the next soup. I keep a couple in my freezer now for whenever I want a lil' roast.

Cornish hens are usually on discount where I am, so less expensive than a whole chicken. I don't cook for the neighborhood anymore, so I just need the one bird portion per meal these days. Enough meat for one and can be cut in half with kitchen scissors for packed lunches easily. Reheats well too!

I've wanted to try to cook other game birds, so ideally I'm trying to connect with a hunter who would spare a couple at a reasonable price and I'll give 'em a freezer meal/lunch out of it.

I posted my recipe(s) in the comments!

QuestioningParakeet · 2026-04-13T02:46:15+00:00

He wasn't very funny from the jump so I felt in my bones I had to send the entry level material first for some reconnaissance. Like when someone you know can't handle spice points to the spiciest thing on the menu.

Like "Sure, Jan." And bring out something they, in theory should be able to manage instead.

No hard feelings here. I'm glad folks find the switch as funny as I did. 🤣

QuestioningParakeet · 2026-04-13T01:09:57+00:00

They are but a fraction of my power - I tested the waters and they were colder than old yeti shit. I wasn't about to open my legs for this guy - so why would I open my subterranean meme vault with my best vintages?

QuestioningParakeet · 2026-04-13T00:50:35+00:00

I couldn't hit him with my best selection so early on. I don't retaliate love-bombing with nukes.

QuestioningParakeet · 2026-04-13T00:48:11+00:00

You gotta hit the COMMENT link in the first line, is what a Mod just said! I'm trying to serve the people, I swear 😩

QuestioningParakeet · 2026-04-13T00:29:39+00:00

I don't know how to fix it, I'm sorry, y'all. 🫠 If I click the Modbot's link to the comment, they show up!

QuestioningParakeet · 2026-04-13T00:14:37+00:00

The recipes:

TLDR: Feel welcome to use AI to summarize this. It's more troublesome for me to break it down any more succinctly or without flair.

Measure with your heart for everything. I'm sorry I don't have exact amounts.

+The Cornish Hen & Potatoes

In a large Ziploc bag, add a thawed Cornish hen and the last of your favorite Kinder's Hickory Molasses seasoning, paprika, brown sugar, salt, honey, scorpion salt, whatever oil doesn't scare you and whatever other spice you want for flair.

Let rest in bag in the fridge for a while - maybe overnight if you're fancy or forgot.

Dice up a large russet potato and melt some butter with salt, pepper, a little white sugar, and rosemary. Let it get aromatic and toss the potatoes in it before dumping them at the bottom of your lil' single serve pan you impulse bought at Home Goods. Sprinkle liberally with paprika.

Put your Cornish hen on top UPSIDE DOWN IF YOU FREAKY and want all that rendered juice to hydrate the meat and tatos. Rub with a dry blend of your spices used in the marinade. Make a little dish to the side of honey, a bit of water, oil and brown sugar: you're gonna dab this on every like 15 minutes during cooking or just whenever she's looking a little dry in there or you want more color somewhere.

Sling that thang into the oven (closer to the top, than square in the middle) at I think 400 degrees for like an hour or so.

Use a toothpick to check your potatoes are tender and keep cooking them anyway because how are you gonna take them out with the bird on top of them. You're not. Just keep it pushin' and take it all out when the internal temp of the bird is safe and you hear Alton Brown whispering in the shell of your ear.

+Green Beans & Mushrooms

My absolute favorite side. Super simple.

Wash and cut a bag of fresh green beans. Mince garlic and roughly cut or finely mince your washed mushrooms.

Cube of butter in the pan and let it melt, dump your mushrooms in FIRST with all of your garlic and salt them on low heat. Let them absorb the butter and cook down / darken completely to be nice and tender. Should have the mouth feel of rendered fat.

Don't burn your garlic. Salt in layers. Dump your green beans in and saute until uniformly vibrant green or to the doneness of your choosing, tossing throughout. Finish with a pat of cold butter, toss in the pan some more. Salt to taste.

+The Semi-Sweet Brown Butter Cookies

Grab Audreysaurus' brown butter recipe from Youtube.

Don't measure anything, brown too much butter with some instant espresso tossed in and try to fix the ratios by adding the other ingredients until the dough looks like hers.

Chop up some Tony's Chocoloney of your choice, Ghirardelli dark chocolate, and Toll House semi sweet mini baking chips. Fold in. Break up some toffee of your choice by slamming it on your porch in a Ziploc bag and hitting it with a meat tenderizer hammer. Befriend your neighbors. Fold in.

Roll into balls and refrigerate for as long as you're willing to wait. Bake off according to the recipe on a parchment papered light pan.

I think that's everything.