You! you offered me an illusion of what I had always wanted when I didn’t want it anymore, and then you took it away when I did.
Oh, social anxiety, closest companion- it’s been awhile
Tiết canh is a traditional dish of blood and cooked meat in northern Vietnamese cuisine. The freshly drawn blood is collected in a bowl, and prevented from premature coagulation by mixing it with fish sauce. Finely chopped meat is put in a shallow dish along with crushed peanuts and chopped herbs. The blood mixture is then diluted with broth left from cooking the meat, then quickly poured into the prepared meat dish. The finished dish can be kept cooled in the refrigerator, which allows the blood to maintain its coagulated state. If the dish is removed from the refrigerator and left to sit at room temperature for a while the blood will return to a liquid state.