Right part toppings are vegan chicken, corn, bell pepper, broccoli, all fried/tossed with spices™, cheese, and said pineapple. Left part is just cheese. The green stuff on top is cilantro.
Aight, yeah, that's such a helpful and unambiguous distinction. For the last couple of years, I was confused whether my cat is my biological child and not just some creature I took into my home that's utterly dependent on me. I was wondering why he was doing so poorly in school and thought he had the ADHD, but that clarifies it. Thanks for this profound insight, I now only have to find out if the cat is maybe my brother or cousin, which I guess is still possible.
But in more seriousness, asparagus is a bit of an acquired taste. For white asparagus, it really needs to be fresh produce, ideally directly from the field. There are also a few tricks for cooking it, but once you get it right, it's a beautiful, simple meal. I'm from an "asparagus region" in eastern Germany, hated it as a kid but came to love it as an adult. My favorite version is just plain asparagus, cooked in salted water with some butter and a dash of sugar and lemon juice, with potatoes and a sauce of breadcrumbs fried in butter.
This is Zaru Soba (Cold Soba noodles) with Tsuyu (sweet-savory dipping sauce). Got to be one of the best new dishes I've tried recently, very nice, subtle flavors, great for a hot day.
This is a meat-free version with soy and smoked tofu to replace the meat, and otherwise a pretty standard recipe. It's 35°C here, but I wanted something spicy.
I don't know why you're getting downvoted, but you should, it's great!