Shakshouka. My first time making this North African dish. Honestly, this one’s like a ragu, but other versions are also similar to a pasta sauce. Quite good, hard to mess up, really. Since you’re getting some protein by adding eggs instead of some penne to it, it’s a good alternative to a bolognese when avoiding extra carbs.
Seb’s Web
I’m Seb: kind of working in IT, kind of working on other things as well – jack of all trades and master of none, and that’s how I like it.
I should have been a court’s “jester and weird artist in residence”, but capitalism made it such that I have to work during the day to support techno-feudalism and do my hobbies in my spare time. This is where I’m posting attempts at art, whacks at writing, rolls of reviews, bucket list blunders, artificial articles and a hodgepodge of hobby histories.
Stick around for stories on slow, retro, and analogue living, odd history, weird finds, half-baked reviews, alternative media and a big folder labelled “misc”.
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