The apps are really cool though! Just not perfect. And yeah, the fun thing about plants is that there is always someone who knows wayyyyyyy more than you about any given plant, and there’s always more to learn! Like I couldn’t tell you much more about pansy breeding programs or genetic selections but I guarantee you there’s like 5 PhD level pansy nerds somewhere on earth who could :)

No, everyone in this thread is correct about foliage, bloom structure, petal count, etc. I never know how much info to give with plant ID corrections without coming off as an arrogant plant nerd, lol. But as a former flower farmer and florist - and knowing you like the info! - yes, those are pansies. They are not violas (although all pansies descend from violas) because they are orange; violas only appear in blue, white, purple, and yellow. Additionally, pansies have been bred for bicolor and streaky appearance which these seem to have. You will notice pansy/viola foliage is compact, low, with oblong leaves. They are prolific volunteers so look forward to more!

Those look like pansies! Very cold hardy cuties :)

Brining chicken for salads! I eat a salad every day for lunch, which sounds boring. But if you brine your chicken breasts in a salt solution for about an hour before baking, it gives you amazing salad chicken, like you’d get in a restaurant. Just pat dry, brush with olive oil, season with your vibe of the week, and bake for like 45 minutes. Then you can mix up what else you put on your salad greens - different nuts, cheeses, veggies, dried and fresh fruits, etc. I also eat pretty seasonally/locally so salads change with the seasons. But in general, brining meat is a game changing kitchen hack that few people take the time to do.