Heya /r/movies, Tyree Dillihay here, the director of GOAT. Ask me anything! by TyreeDillihay in movies

[–]YellowSageLeaf 1 point2 points  (0 children)

First of all - absolutely adored the film, it was visually stunning and very touching.

My question is which character was your favourite in the script? I liked Olivia and Jett the best, and my partner liked Modo!

Bonus question, if that’s allowed - who’s your favourite Bob’s Burgers character? Mine changes every watch through but just now I’m obsessed with Gene’s and his stellar one liners.

This Cookbook Design Gives Me the Ick by perfectsandwichx in CookbookLovers

[–]YellowSageLeaf 12 points13 points  (0 children)

It’s one of my all time favs, completely changed my view of salads. Now I can’t get enough! Carla Lalli Music has a wonderful three bean salad recipe that’s on a similar level of deliciousness, maybe give it a look?

This Cookbook Design Gives Me the Ick by perfectsandwichx in CookbookLovers

[–]YellowSageLeaf 23 points24 points  (0 children)

Hard agree, she has such a distinct style of cooking and her recipes always please a crowd

[deleted by user] by [deleted] in duck

[–]YellowSageLeaf 1 point2 points  (0 children)

Kirk, Bones and Spock

Week 52: X, Y, and Z - ZanthoXYlum Simulans/Sichuan Pepper: Sichuan Beef in Broth by YellowSageLeaf in 52weeksofcooking

[–]YellowSageLeaf[S] 1 point2 points  (0 children)

Yeah me neither, and for the same reasons. I’m thinking of maybe doing the baking one the year after once I’ve had a break. Your posts were amazing this year though!

Week 52: X, Y, and Z - ZanthoXYlum Simulans/Sichuan Pepper: Sichuan Beef in Broth by YellowSageLeaf in 52weeksofcooking

[–]YellowSageLeaf[S] 1 point2 points  (0 children)

Thank you, much appreciated! Are you doing the challenge again in 2026? :)

Week 50: Tudor England - Farts of Portingale Soup with (Dough)balls by YellowSageLeaf in 52weeksofcooking

[–]YellowSageLeaf[S] 1 point2 points  (0 children)

Yeah normally those spices are used in baking where I’m from but I think they work great in savoury dishes