Polls

I personally prefer room temp but also don't mind when it's a bit melted, I love how creamy it feels and tastes sweeter.

I am meeting with my boyfriend of a year who said we were on a "break" a month ago and ghosted me. During that time he hungout with this girl that during our relationship I told him he cannot talk to or we are done. They have done sexual things before and she sent me an extremely disrespectful text (disrespecting me and my boyfriend) 6 months ago. He wants to talk tomorrow (likely about getting back together). I really need either him to confess to me he saw her or I need to bring it up and clarify that if we do get back together he needs to cut her off permanently and he will not be going on "breaks" to talk to her every now and then if thats why he did this. His response to those needs is the deciding factor that is gonna make or break his chance of getting back together with me. The problem is this is his first relationship and he has a strong "fighting = broken relationship" thinking. And unfortunately I cannot bring up this topic without being mad and fighting about it. I was thinking of typing everything I want to say on a paper a bringing it with me and then being like "I don't know how to talk about this without fighting and I don't want to fight so please read this" and hand it to him. Would this be a good idea or weird/too much drama? Any other ideas? I just feel like if I bring it up by talking about it that it will lead to a negative conversation/fighting and I won't say the right things on the spot.

Amber Harvest Soup

Food Safety:

Use only food-grade, farmed cockroaches (like dubia or Madagascar hissing roaches from edible-insect suppliers). Never use wild roaches. Freeze for 24 hours to humanely dispatch and sanitize, then thaw in the fridge and rinse well. Those with shellfish allergies should avoid this dish.

Ingredients:
20–24 cleaned roaches, 2 medium onions (plus a few cubes raw for garnish), 3 sliced garlic cloves, 1 tsp grated ginger, 2 tbsp oil, 1 tbsp butter, 1 small diced potato (or ½ cup parsnip), 3 cups stock, ½ cup coconut milk or cream, 1 bay leaf, salt, pepper, herbs (parsley or cilantro), 1 tbsp rice vinegar or lemon juice, and optional smoked paprika or chili flakes.

Method:
- Dry thoroughly to prevent splatter.
- Optional blanch: 30–45 seconds in salted simmering water, then dry.
- Crisp-fry: Heat oil, fry roaches 2–3 min until deep golden; salt lightly and drain.
- Caramelize aromatics: Sauté onions in butter until golden; add garlic and ginger for 1 min.
- Build soup: Add potato, bay leaf, and stock; simmer 12–15 min until tender.
- Blend smooth, remove bay leaf.
- Enrich: Add coconut milk, salt, pepper, and vinegar or lemon; simmer briefly and adjust seasoning.
- Serve: Ladle soup, top with crispy roaches, chopped herbs, and raw onion cubes. Serve immediately.

Flavor Profile:
A velvety, mildly sweet onion base with warmth from garlic and ginger. The fried roaches add a nutty, toasty crunch—like sunflower seeds or crispy shallots.

Serving Suggestions:

Pair with buttered crusty bread or jasmine rice, a lime-salted cucumber salad, and a dry Riesling, chilled Gamay, or unsweetened lemon iced tea.