Went berry picking but everything reminds you of her

Longyearbyen, the largest settlement in Norway's Svalbard archipelago, has an unusual and often misunderstood rule: dying there is strongly discouraged due to extreme permafrost conditions. The town lies in the Arctic Circle, where the ground remains permanently frozen (permafrost), making traditional burial unsafe. When bodies are buried in such frozen conditions, decomposition slows drastically or even halts entirely. In fact, during a flu epidemic in 1918, bodies were buried in Longyearbyen's cemetery, and decades later, scientists found that the virus strains remained preserved in those corpses—raising public health concerns. Because of this, Longyearbyen officially stopped allowing burials in 1950. If someone is terminally ill or close to death, they are typically flown to mainland Norway to pass away. The town does not have the infrastructure to handle death in the usual way, and cremation or mainland burial is required instead.

Peruvian Sudado de Pescado – Steamed Fish in Spicy Tomato Broth A classic coastal Peruvian dish, Sudado de Pescado is a steamed fish stew made with tomatoes, chilies, and lime — light, aromatic, and full of citrusy depth. Ingredients (Serves 4): * 4 white fish fillets (sea bass, snapper, or hake) * 2 tomatoes, sliced * 1 red onion, sliced * 2 garlic cloves, minced * 1–2 aji amarillo or red chili peppers, sliced * ½ cup fish stock or water * Juice of 1 lime * Fresh cilantro, salt, pepper * 2 tbsp oil Instructions: 1. In a deep skillet, heat oil and sauté onion, garlic, and chilies until soft. 2. Add tomatoes, cook briefly, then add fish fillets. 3. Pour in stock, season, cover, and steam 8–10 minutes until fish is tender. 4. Finish with lime juice and cilantro. Serve with white rice or boiled cassava. Peruvian Tip: Let the stew rest for 5 minutes after cooking to allow the flavors to meld.

Show me the first picture you ever took of your dog. And I mean, THE FIRST. No cheating.

Chicken Bulgogi Korean BBQ Chicken Bulgogi with Sweet & Savory Marinade Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into thin strips 1/4 cup soy sauce 2 tablespoons brown sugar 1 tablespoon honey 2 tablespoons sesame oil 1 tablespoon rice vinegar 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional for spice) 2 green onions, thinly sliced 1 small onion, thinly sliced 1 tablespoon sesame seeds Steamed rice and lettuce leaves, for serving Directions: In a large mixing bowl, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, garlic, ginger, black pepper, and red pepper flakes. Add the sliced chicken thighs, green onions, and onion. Mix until the chicken is well-coated. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for deeper flavor). Heat a large skillet or grill pan over medium-high heat. Add marinated chicken (including onions) and cook for 6-8 minutes, stirring frequently, until the chicken is cooked through and slightly caramelized. Garnish with sesame seeds and additional green onion. Serve hot over steamed rice or wrapped in lettuce leaves for a Korean-style meal. Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 8 minutes | Total Time: 1 hour 18 minutes Kcal: 310 kcal | Servings: 4 servings #koreanbbq #chickenbulgogi #bulgogi #koreanfood #asiandinner #bbqchicken #easykoreanrecipes #koreanchicken #chickenrecipes #asianinspired #koreanhomecooking #ricebowl #spicychicken #garlicchicken #sesamechicken #weeknightmeals #quickdinners #marinatedchicken #grilledchicken #bulgogichicken Craving bold flavor? This Chicken Bulgogi is tender, garlicky, and just the right balance of sweet and savory. Serve it over rice or in lettuce wraps!