The viscacha is a rodent native to South America, closely related to chinchillas. There are four species, but the one most widely shared online is the plains viscacha (Lagostomus maximus) or mountain viscacha (Lagidium spp.). These animals are found in the Andes Mountains, especially in Argentina, Bolivia, Peru, and Chile. Despite their droopy-eyed, "done with life" appearance, viscachas are incredibly agile—leaping across rocky cliffs and living in social colonies. They're diurnal, meaning they’re active during the day, and they spend much of their time basking in the sun, grooming, or resting—hence the meme-worthy "exhausted" look. Their sleepy, saggy expressions have earned them meme status, often used to represent burnout, apathy, or relatable tiredness in humans.

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Bone-In Ribeye Surf & Turf with Loaded Baked Potato and Asparagus Ingredients: 1 bone-in ribeye steak (12-16 oz) Salt and freshly cracked black pepper 1 tbsp olive oil 10 large shrimp, peeled and deveined 2 tbsp Cajun seasoning 2 tbsp butter, divided 1 large baking potato 1/2 cup shredded cheddar cheese 1/2 cup steamed broccoli florets 8 asparagus spears, trimmed 1 tsp garlic powder 1 tsp smoked paprika Fresh parsley (optional, for garnish) Instructions: Prepare the Baked Potato: Preheat oven to 400°F (200°C). Pierce potato several times with a fork, rub with olive oil, and sprinkle with salt. Bake directly on oven rack for about 45-60 minutes until skin is crispy and inside is tender. Once done, slice open and fluff the inside with a fork. Fill with steamed broccoli, cheddar cheese, and a few cooked shrimp. Keep warm. Cook the Ribeye Steak: Season steak generously with salt and black pepper. Heat a grill or cast-iron skillet over high heat. Add olive oil and sear steak for 4-5 minutes per side until a deep caramelized crust forms and desired doneness is reached (medium-rare recommended). Remove steak, add 1 tbsp butter on top, and let rest. Prepare Cajun Shrimp: Toss shrimp with Cajun seasoning and a pinch of smoked paprika. In a skillet, melt 1 tbsp butter over medium-high heat. Cook shrimp 2-3 minutes per side until charred and cooked through. Remove from heat. Grill Asparagus: Toss asparagus with olive oil, garlic powder, salt, and pepper. Grill or pan-sear asparagus until slightly charred and tender, about 3-5 minutes. Assemble and Serve: Place ribeye steak in the center of a large white plate. Arrange Cajun shrimp over the steak. Place loaded baked potato on the side. Add grilled asparagus spears alongside. Garnish with fresh parsley if desired. Serve warm with your favorite sides or sauces.

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Missouri Cajun Sausage and Shrimp Pasta Spicy Missouri Cajun Sausage and Shrimp Pasta with Creamy Cajun Sauce Ingredients: 8 oz (225g) linguine or fettuccine pasta 1 tablespoon olive oil 12 oz Cajun sausage, sliced 12 oz raw shrimp, peeled and deveined 1 small onion, diced 3 cloves garlic, minced 1 red bell pepper, sliced 1 cup heavy cream ½ cup chicken broth 2 teaspoons Cajun seasoning 1 teaspoon smoked paprika ½ teaspoon crushed red pepper flakes (optional) Salt and pepper to taste 2 tablespoons fresh parsley, chopped Grated Parmesan cheese for serving Directions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add sliced Cajun sausage and cook until browned, about 4-5 minutes. Remove and set aside. In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with sausage. Add diced onion, garlic, and red bell pepper to the skillet. Sauté until vegetables soften, about 4 minutes. Stir in Cajun seasoning, smoked paprika, crushed red pepper flakes, salt, and pepper. Cook for 1 minute to toast spices. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let sauce thicken slightly, about 3-4 minutes. Return sausage and shrimp to the skillet and toss to coat in sauce. Add cooked pasta to the skillet and gently toss everything together until well combined and heated through. Garnish with chopped fresh parsley and serve topped with grated Parmesan cheese. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 560 kcal | Servings: 4 servings #cajunpasta #shrimpandsausage #spicypasta #missouricuisine #creamycajun #seafoodrecipes #sausagepasta #comfortfood #southernflavors #onepotmeal #pastarecipes #spicyfood #seafoodpasta #quickdinner #weeknightmeals #flavorfuldishes #parmesancheese #herbsgarnish #heartymeals #easyrecipes Get a taste of Missouri with this spicy Cajun Sausage and Shrimp Pasta — creamy, flavorful, and perfect for any pasta lover craving a little heat!

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Portuguese Bacalhau à Brás – Salted Cod with Potatoes and Eggs A popular Portuguese dish made from shredded salted cod, fried potatoes, onions, and scrambled eggs, garnished with parsley and black olives. Ingredients (Serves 4): * 400g salted cod, soaked and shredded * 300g thinly sliced potatoes (matchstick size) * 1 onion, finely sliced * 4 eggs, beaten * 3 garlic cloves, minced * Olive oil * Fresh parsley, black olives * Salt and pepper Instructions: 1. Soak cod for 24-48 hours, changing water. Drain and shred. 2. Fry potatoes until golden and crispy; drain on paper towels. 3. Sauté onion and garlic in olive oil until soft. 4. Add cod and cook for 5 minutes. 5. Stir in potatoes, then beaten eggs; cook gently while stirring until eggs set but remain creamy. 6. Garnish with parsley and black olives. Portuguese Tip: Use good quality olive oil for the authentic flavor.