LemmyThinkAboutThat

IMHO, Voyager has a pleasant viewing experience and a plethora of ways to customize your feed (and scrolling). The dev @aeharding@vger.social is quick to assist with questions and bugs.

Artic has more detailed information on the Sidebar and I appreciate that content is embedded (it’s just aesthetically pleasing to me, anyway). Hopefully, it hasn’t been abandoned.

What’s your favorite?

Southwest flight from Burbank drops hundreds of feet to avoid possible collision

A Southwest flight climbing away from Burbank Airport suddenly descended hundreds of feet Friday afternoon, possibly to avoid a mid-air collision.

The drop of around 500 feet came moments after the plane had been gaining altitude steadily since takeoff, causing tense moments on the plane. Passengers said on social media that they were startled by the move.

A military jet was headed southwest to Naval Base Ventura County in Point Mugu and was at a similar altitude — 14,525 feet — when the Southwest flight dropped, per Flightradar24.

The planes were around five miles apart and within 400 vertical feet of one another, headed in opposite directions, when the Southwest flight took evasive action, flight data on the website showed. The fighter jet stopped its own steady descent and maintained its height for several minutes after the incident.

“WASHINGTON, July 22 (Reuters) - U.S. President Donald Trump on Tuesday announced a new 19% tariff rate for goods from the Philippines after what he called a "beautiful visit" by Philippine President Ferdinand Marcos Jr. to the White House, saying U.S. goods would pay zero tariffs.”

Not to sound pessimistic but I’m [anxiously] anticipating the price increase of Goldilocks goods stateside. Hopefully, I’m wrong…

Is it a taco? fajita? or quesadilla? You decide.

This is another forgiving non-recipe recipe, make it how you like it. I’ve made it before with beef and fish (tilapia) and it’s been in my family’s meal rotation for a few years now. Yum! Serves 2 kids or 1 adult.

…with carrots, mushrooms and onions and marinated in sake before cooking. Served over plain rice. Delicious even though the mushrooms got stuck under the skin.

I keep getting the same error message today: (It’s a screenshot, approximately 199kb)

“Problem uploading image: Failed to upload image. Please try again.”

• Was able to post yesterday but not today. I managed to crop the screenshot to 70kb but still got the same error message.
• cleared cache on Voyager settings, deleted and reinstalled Voyager
• now it won’t let me post without photo

Manny Pacquiao's fight against Mario Barrios is scheduled for July 19, 2025, at 8 PM ET. The event will take place at the MGM Grand Garden Arena in Las Vegas.

cross-posted from: https://lemmy.myserv.one/post/19433619

ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.

Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.

Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.

Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?

Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130

ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.

Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.

Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.

Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?

Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130

cross-posted from: https://lemmy.myserv.one/post/19408154

The Calamansi…

The citrusy calamansi is native to the Philippines and parts of Asia. This particular calamansi plant has been thriving in the eastern US for decades and even bears fruit in the winter. How so? It’s in a pot next to a big window and never leaves home past September. It’s flowers have an intoxicating aroma reminiscent of another Philippine native- the sampaguita.

Currently, this beautiful plant is on vacation at my friend’s front porch as I repaint my living room walls. In exchange for caring for the calamansi plant, my friend was gifted with fruits and made her own calamansi juice albeit heavy-handed with the sugar. She has used it to top off her pancit and received many likes on her social media accounts for the calamansi photos she posted.

If you would like to learn more about the calamansi plant, Wikipedia has a page dedicated to this Philippine native.

The Calamansi…

The citrusy calamansi is native to the Philippines and parts of Asia. This particular calamansi plant has been thriving in the eastern US for decades and even bears fruit in the winter. How so? It’s in a pot next to a big window and never leaves home past September. It’s flowers have an intoxicating aroma reminiscent of another Philippine native- the sampaguita.

Currently, this beautiful plant is on vacation at my friend’s front porch as I repaint my living room walls. In exchange for caring for the calamansi plant, my friend was gifted with fruits and made her own calamansi juice albeit heavy-handed with the sugar. She has used it to top off her pancit and received many likes on her social media accounts for the calamansi photos she posted.

If you would like to learn more about the calamansi plant, Wikipedia has a page dedicated to this Philippine native.