#Fun recipe: red cabbage with eggs :)

[slocumjoe]

could i get your take on what the companions (or just my favorite boy X6's) top 10 fave candies/foods would be in a modern AU?

anon you are in luck, because I am constantly thinking about the diets and eating habits of my blorbos

The numbered list isn't in any particular order, it's just so I don't have to manually count each point

so

What the companions would eat if not in a post apocalypse

Cait; Wouldn't have a taste for fancier cuisine. Eats more...hick-ish. I can say that because I was a hick with this kind of diet, growing up. Has a taste for filling, cheap, low-effort food...think lots of fast food, but "healthier" fast food. Like Chipotle, Panera, etc. Can cook, doesn't often, but will if she has a craving. Savory or tart tastes. She tends to eat lighter than you'd expect.

Blueberry brownie anything, favors dark chocolate in general

Submarine sandwiches, anything with pickles

Key lime pie

Salt and vinegar chips and thinks critics of such chips are cowards

Peach Redbull, any energy drinks though

Storebought hummus and Doritos, has been seen eating hummus with just a spoon though

Blueberry bread pudding. Simple to make, fun to eat, very comforting. Buys her bread already stale from a local bakery, has a guy to hook her up with the old shit

Seafood chowder

Sausages in any capacity. Jerky sticks, breakfast sausage, etc. Loves chorizo.

Honey buns from the gas station

Curie; Health nut, she eats like every influencer claims they eat like. Only, Curie actually eats like that. Lots of fresh foods and whole grains, little red meat. However, Curie makes a point to have foods that other health nuts would condemn, thinks its really important to not label any food as "bad." So, she balances between health nut and normal person. Her taste leans toward bright and/or sweet. Dislikes red meat.

Salmon breakfast wraps

Tropical fruit smoothies, eats so much pineapple

Iced tea, favors raspberry. Never seen without an iced tea of some kind

Halibut tacos, likes red cabbage and a fuck ton of lemon on it. Soft shells all the way

Bananas foster

Whipped brie dip, eats it with anything but loves it on apples, basically dessert

Lemon pepper grilled chicken and rice

So many salads, loves that you can just throw shit in a bowl and call it a recipe. Likes strawberries and almonds

Lemon poppyseed muffins

Shrimp and bitter melon stir fry

Danse; mixed bag. One on hand, small town diner tastes. Simple, cheap, good ol' American food. On the other, he's doomed to be a soldier in every universe he's in, so...maybe he picks up some tastes and dishes from places he's toured. Gets a weird pallate that shoots in all directions and makes you wonder what it's like in that thick skull. One day he's a good American boy with pancakes and steak, the next he's eating cake mix dry and drinking tahini from a flask.

Anything BBQ, but a pulled pork devotee

Hot coffee so heavily creamed and sugars it looks like milk. He likes the twix combo of chocolate, shortbread, and caramel flavors

Prepackaged baked goods a la Hostess, fucks up little Debbie oatmeal cookies

Apple and pecan pie

Menemen—Turkish dish, scrambled eggs with tomatoes, bell peppers, spices to taste, and (controversially) onions. Adds sausage and cheese, eats it with a fork or spoon (its meant to be eaten with bread)

Khachapuri—Georgian cheesy bread with egg. Eats with a knife and fork. (its meant to be eaten with the bread crust)

Smores pop tarts

Beef and potato stew

Rice bowl with fried egg and avocado, bonus points if it has bacon

Straight cookie dough/brownie/cake batter, usually when he's black out drunk and cannot shame himself out of eating raw egg products.

Deacon; Very childhood comfort food. Y'know, things you had as a kid, but probably grew out of a bit? Eats out of gas stations/takeout frequently. Very open flavor pallete, has tried everything he's had the chance to. Likes one-handed food, stuff you can have the other hand free for. Doesn’t really have a 'theme', has broad horizons for his diet. Likes lighter, mild flavors, though. He eats lightly and on the go a lot.

Hot/corn dogs, taste in hot dog toppings varies

Egg salad sandwiches

French fries and vanilla ice cream, classic combo

Mango sticky rice

Cornbread with any accompaniments. Likes honey or chili, thinks if you have a drink with cornbread, you ain't a real cornhead

Penne alla vodka

Cucumber salad. This could mean a salad with cucumbers, that trending Asian recipe where you cut the cumber so its springy, or eating a cucumber like a hotdog.

Fried mushrooms

Usually just drinks water but will have gator/powerade when he's working. Likes purple flavor

Captain crunch cereal, loves all cereal though. Prefers the kibble stuff to the berries. Starts philosophical debates about the morality of Trix commercials vs Lucky Charms commercials

Gage; His favorite foods reflect his upbringing. Coastal swamp cuisine, cheap and made in bulk. Take Danse's pallate and hyperlocalize it, and then lower the budget by a good amount. Things he grew up eating. Would gradually replace his favorites with pricier, 'less embarrassing' dishes, distances himself from his origins. However, takes care to not looked too loaded. Smokey and savory flavors are his thing, likes more spice than people expect.

Doberge cake, which is layered with pudding, often half-chocolate and half-lemon

Red beans and rice, with stewed pork if they could afford it

Blackened fish of any kind, liked it with cilantro-lime rice

Steak with potatoes and/or eggs

Chronic iced tea drinker like Curie, though he prefers the bitter kinds

Scallops

Brussels sprouts defender and will fight for their honor

Peaches

Was introduced to curry during a business meeting/outing. Could drink that shit from a glass, has it with potatoes and porkchops.

Lobster anything. This is one of those 'less embarresing' things, but he genuinely enjoys a good lobster roll. Even if he prefers a freshly-caught lobster bisque. Again, something he had growing up, something he pushes away.

Hancock; Similar to Deacon, but favors fatty, greasy food. No, it's not the drugs, that's just his metabolism. He's a skinny twink, always starving, can never put on weight. Eats as much as Danse, who is a big guy and needs more calories than most. He's really into street food and foreign dishes, won't eat at a restaurant if they speak fluent English or have good customer service. IYKYK. Very comfort food heavy, lots of "this would slap with Netflix at 2 am"

A classic oxtail, mac and cheese, and collard green take out combo

Any and all American-chinese take out, usually gets eggplant tofu with chow mein and cream cheese rangoons

"Walking tacos", those things where you open a small bag of chips and dump White People taco makings in. Probably just tips the whole thing into his mouth

Yakitori, Japanese chicken skewers, popular bar food

Bloody Mary cocktails

Pizza, will fight for the honor of pineapple. Would really be into how Brazil does pizza

Frozen yogurt and ice cream, piles with toppings

Breakfast sandwiches or wraps. Egg, meat, cheese, doesn't matter the time nor specifics.

Jam donuts, loves cherry fillings

Puppy chow/muddy buddies, chex cereal covered in chocolate and powdered sugar. Eats his weight in them if not careful

MacCready; forces himself to learn how to cook for Duncan's sake, but for himself...good God. It's horrible. Eats like garbage. Would never drink water if not to set an example. Take out, frozen food, so much candy and soda. After Duncan, broadens his horizons. Finds he really likes soups. Just throw shit in a pot and it works. Eats on a budget, so that's a life-saver. Doesn't have a preferred flavor pallete, aside from his love of candy.

Meat lover's pizza. Thinks pineapple has no place on pizza

Used to drink Mountain Dew and diet coke, replaced it with iced teas and more organic fruit juices for the sake of his teeth

Chicken soup, either from a can, or homemade. Either way, slaps. If homemade, blends veggies for a hidden veggie stock. For him, Duncan is a lot better at eating veggies, MacCready needs to trick himself.

Sour rainbow ropes

Cookie crisp cereal, thinks whoever came up with it deserved the sloppiest head. Incredible design, no notes

Cheese and sour cream chips

Famous Amos cookies

Eggo waffles

Gnocchi is God to him. Its superior to all noodles and makes your Shit In The Fridge soup 1000 times better.

Rice pudding is cheap, easy, and a surprisingly efficient sweet-tooth satisfier. Makes it with pumpkin spice mix or chocolate.

Nick; Home-cooked meals all the way. Could kill himself with cheese and die happy. Lots of easy meals and snacking so he can keep working, but will treat himself to a nice, hard-earned dinner when he has the time and energy. Likes himself the smokey, the fresh, or the sour. Probably knows all the best sub shops in the city, probably in a turf war with regulars of rival shops. Jewish delicatessens are like church to him.

Lasanga. Most of his freezer space is lasagna. Eats so much of it. He's lactose intolerant. It hurts but it hurts so good

Latkes. Fried potato things, kind of like hashbrowns, except the potato is mashed/ground instead of grated. And yes. Also pastrami. But those little potato bitches...mmmph.

Red velvet muffins with cream cheese frosting.

Fried cheese in any capacity

A prosciutto, arugula, brie, and fig sandwich

Pickled pearl onions

Cobb salad

Black coffee. Temp doesn't matter, because he's going to forget it until its room temp.

Has been known to enter fugue states and consume an absurd amount of Chicago style hot dogs

Scones or just plain bread with butter and jams

Piper; Broke college student trying to make it as a reporter. Her tastebuds are fucked, they salivate not for flavor, or texture, but for those good, good low prices. Piper's diet is almost entirely snackfood or takeout. If she ever cooks, it's for Nat. But when taking care of just herself, Piper eats from a box or bag. When she does cook, it's very simple meals. Loves her carbs and her fruit flavors

Chicken Ramen with canned chicken and frozen broccoli chucked in. Also makes this for Nat

Hot cheetos, eats with chopsticks

Spaghetti and meatballs

Fruit smoothies/smoothie bowls, blends in veggies as well for the nutrition

Coka cola and anything from Fanta, loves fruit sodas

Anything carbs and I mean that. Eats a lot of bread, pasta, cakes, potatoes...they're the sweetheart of anyone on a budget.

Buffalo cauliflower, likes it more than Buffalo chicken

Chewing gum. Fruit flavors only, hates mint gum. Likes mint elsewhere, just not in gum.

Nickle-nips and other "jelly/juice in a wax package" candies. Likes the charm of it, also, free chewing wax

Suckers/lollipops, big on hard candy in general but the stick satisfies her smoking habit.

Preston; A mix of easy depression/bulk meals and dishes from his childhood. Lots of spices, cooks with a lot of straight peppers. Tends to eat his food 'raw', not made into a dish. Again, easy and quick to eat. Also tends to buy pre-prepared stuff for the same reason, buys more fruits and veggies and just eats them straight. Doesn't care about eating healthy, he just lacks energy to cook most days.

I have no choice to explain this as it has no name. Casserole dish, layer of mashed potatoes, layer of shredded or chunked chicken, layer of white breakfast gravy or brown poultry gravy, top with drop biscuits. It's buttery, its savory, it is white as snow. Easy, cheap, one ladlefull is dinner. You'll get a few meals out of it, and it's so filling you have like, five minutes before you're stuffed. I call it gut-glue.

Dirty rice

Eggs scrambled with spinach

Jollof/jambalaya

Veggies and hummus or ranch

Various fruits and berries such as grapes, cherries, blackberries, and oranges

Shakshouka, eggs poached in spicy tomato sauce and eaten with bread

Chicken biscuits, crackers dusted with, like, chicken bouillon? They taste like a chicken Ramen packet sneezed on a ritz

Slurpees/Icees/those syruped gas station ice drinks

Straight peppers, eats bell peppers like apples. Eats pickled jalapeños and scotch bonnets to feel something. Drinks the liquid in pickle jars instead of alcohol, or mixes it with gelatin and makes pickle jello.

X6-88; Pretensious rich asshole who eats like it. He rarely cooks for himself, probably has a personal chef or something. Maybe his work has their own restaurants, like Google. Eats mostly vegetables, but his favorite foods skew from "Dubai Influencer" to "12 year old who earned too much lawn mowing money and was let loose in a convenience store." So much sugar. Willy Wonka's factory is his idea of heaven and until it exists, he's an atheist.

Raw meats. Steak and tuna tartar, sashimi, and sushi

Braised duck with cherries

Nduja, a spicy pork sausage spread, has it with flatbreads

Oysters. Eats them all fancy in public, eats them from a tin with doritos at home

Anything from Hostess, Little Debbie, those brands. Fucking anything. However, would kill a man for any kind of Swiss roll

Chocolate milk

Gummies, very picky with brands, hates the harder kinds like Haribo. Wants his gummies soft as a marshmellow

Cadbury eggs

Milano dark chocolate cookies

Gushers

[landgraabbed]

ask game: 43 (can i add a question? if you like them, I'm open to new recipes :D)

43. what’s your take on spicy foods?

YES. (while my gf and i were discussing this we did say it's my toxic trait that i am a spicy food snob lmfao)

a lot of my faves when it comes to spicy foods are basically traditional goan comfort cuisine. i don't really have a recipe on hand but those should be easy to find! i love sarapatel/sorpotel, prawn curry, balchão, xacuti, and goan sausage which adds a nice something spicy even if i'm just sauteeing some veggies with it! the thing about goan cuisine is it goes hard on the sour curries. it's very typical and imho very yummy!

one i make really often and just eyeball is a simple dahl. i start with onion, a powdered curry spice mix that my grandfather makes (it has ground chili for the spice), and olive oil in a pan until the onion is soft and fragrant, add garlic, wait a bit, add diced tomato/tomato paste (i really prefer just dicing the tomatoes myself), red lentil, coconut milk (i eyeball, but this is what lets you tone down the spicyness if need be), stock, wait for ~5-10 minutes, then make a nest or two to drop an egg into, wait a bit for the egg to cook, stir in some spinach leaves, and when done garnish with lemon or a bit of greek yogurt (you could go with coriander but i am cursed with the coriander soap gene. the fun part is i got that from my indian dad LMFAO). sometimes i use pre-cooked chickpeas instead of lentil, sometimes i use savoy cabbage for the vegetable and add it at the start before the tomato.

[dreamtigress]

Several Sentence Sunday...

I'm going to do something a little different today, since I am currently working on a story where Kaz takes Inej out for their first real date in public.

I've had a lot of fun researching various foods that I think would occur within a Suli and Ravkan restaurant. I've pulled from eastern European, Russian, Romani, and Middle Eastern foods, figuring the Suli have picked up a variety of cuisines in their travels, and perhaps each caravan has family recipes and specialties. So here's what I've worked up for Pelegrini's menu:

Suli & Ravkan cuisine as seen at Pelegrini: 

Skillet bread: A variety of unleavened bread is available, similar to naan, including plain, garlic stuffed, and almond and raisin.

Spiced tea: Somewhere along the lines of chai. (Inej’s favorite tea; Kaz declines, ordering Ravkan black tea instead.)

Djuveci: a curry-like fish stew. (Inej offers it up, but Kaz decides on the cabbage rolls instead.)

Sarma: stuffed cabbage leaves, filled with a mixture of ground meat and rice, mildly spiced. (Inej recommends these for Kaz as they will be milder.)

Tzatziki: thick yogurt sauce with garlic, chives, and dill. (Inej shows Kaz to dip the sarma and bread into it.)

Ajvar: red pepper sauce. (Also for dipping various foods into. Way too spicy for Kaz.)

Paprikas Csirke: chicken, onions,and potatoes in a medium spicy paprika curry sauce. (Inej orders this for herself, but lets Kaz sample some.)

Pirogo: a sweet noodle casserole dessert, with eggs, raisins, walnuts, cream and cottage cheese. (They share this for dessert.)

Pomdrakon: dragonbowl, a Ravkan dish created by lighting raisins on fire. (Kaz opts out of this one, says he’ll try it next time!)

Here's a few sentences from the story. (I love that we all seem to agree Kaz has a Kerch palate when it comes to spicy food...)

They munched mostly in silence for a while, until Inej insisted he at least try a bite of the garlic stuffed skillet bread with ajvar. There was just enough challenge in her tone that he felt obligated to rise to the occasion. Besides, Inej had described it as milder than her father’s version of the sauce. She dipped the bread, and held it up for him with a grin. The moment the sauce hit his tongue, three thoughts occurred in quick succession.

Oh fuck, that’s spicy!

How hot does her father make this?

I’m going to need more tea.

He didn’t cough, sputter, or spit out the bite. He did note his eyes start to water. His glass of iced tea was in hand before he’d even swallowed. Inej tried valiantly to stifle her giggle, but failed. “Okay, no more ajvar for you. Sorry about that.”

“I think…” He cleared his throat. “I think I’d believe that apology if you weren’t still laughing.”

“Have some more tzatziki, it will help more than the tea.”

I've added the info about Pelegrini to my Wiki, sampled here:

And in full here:

[40sandfabulousaf]

���家好! Besides veggies, I also have a variety of fruit. Juices are fantastic thirst quenchers on hot days. Rounding off lunch of fried fish (the stall didn't serve steamed fish that day), taupok (beancurd) filled with minced pork, preserved mustard greens, mixed veggies and okra with zhou (congee): freshly squeezed red dragon fruit juice. Because I don't have a sweet tooth, there's no added sugar in all freshly squeezed juices that I drink.

1 of the prettiest plants I found so far during the walk to the coffee shop near my home bears multi-hued tiny flowers, a striking contrast to its rich green leaves. Stopping along the way to capture lovely blooms dotting the pavements in white, yellow and bold red is fun; I even tried to colour-coordinate my lunch with the flora and fauna to give family and friends a laugh! Whilst eating, I caught up on recipes, exercise news, as well as current affairs. SW and I had a chat too and she shared that her dad, who, in spite of greying hair looks incredibly youthful, also eats food from cai fan (mixed dishes with rice) stalls. It's easier to eat more veggies this way.

Moderately healthy living is less rigid so it isn't salads salads salads, the same few veggies with olive oil or nuts and seeds all the time. Details about my first visit to Pizza Hut in years in the next post! It's not that fastfood is completely banned; there're just healthier and even more delicious alternatives like dimsum, dumplings or ma la and I'd much rather have those since I don't feel as lethargic after eating them. My health goal isn't to look, but to BE; not to look muscular but to BE healthy, agile, energetic, alert and mobile. And if I want to be energetic and alert, I don't wanna eat foods that make me feel tired, drained and sloth-like all that often.

The understanding here is, food doesn't have to be crispy to taste good. Steamed fish can be melt-in-your-mouth tender and it is delicious. Okra can be crunchy or soft and I can eat it for days. Don't even get me started on egg tofu because it's so versatile, I eat it with veggies and zhou for breakfast, I add it to veggie soups or stirfried veggies and enjoy with rice for dinner and I STILL can't resist it for lunch at times! 1 tube of egg tofu sold here = 1 egg, so that gives me a lot of flexibility when planning my meals for the day.

When it comes to what is heart-healthy, well, like it or not, to family, close friends and I who grew up with a traditional Asian upbringing, it isn't oils; it's veggies, plenty of it, some fruit, some fish, seafood, eggs and tofu, and less often, meat (including poultry). Fastfood, cake, pastries, bread, creamy pasta, ice cream and cookies are only eaten a few times a year, even if there are vegan alternatives because to us, vegan substitutes are just less UNhealthy. Ikr, offended, outrage, well you did it to our white rice, so suck it up. As it is, we already eat more healthily than your average citizen does. 下次见!

[world-store]

Crudités | The Recipe Critic

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Crudités is a French dish that is a fresh vegetable board served with delicious dips like hummus. It’s the perfect way to add color and variety to your appetizers, and will be the star of your next party! I like to balance out my party dishes with this veggie board because it is light and refreshing. I always serve dips and other appetizers that can be a bit heavy. Don’t get me wrong, they are my favorite thing to make and eat! If you are looking for some other fun appetizers to serve at your next party you’ve got to try this easy poolside dip, these perfect for a crowd ham and cheddar sliders, or these crispy air fryer chicken wings.

Crudités Platter

Don’t worry, I didn’t know how to pronounce crudités when I first saw it either! It’s a French word that is pronounced kroo-dee-teh which means a tray of raw vegetables that usually has a dip. I add hummus, because it is my favorite thing with raw veggies but a Ranch dip or a Greek yogurt dip would also be perfect. My biggest tip for making this tray is getting vegetables that you KNOW your family or friends will enjoy! I like to serve a veggie tray or crudités along with other more filling and hearty party dishes like jalapeño poppers and little smokies. There’s a lot to be said about crunchy fresh vegetables to break up your snacking. It’s also a great way to keep lots of vibrant colors on your table.

Ingredients

Crudités is a perfectly fresh tray of veggies that you can serve anytime. It’s really important that you pick vegetables that are flavorful and in their prime. A bigger cucumber doesn’t mean a better or more flavorful cucumber. It’s a great time to figure out what size a vegetable is the most flavorful and to spend a few extra minutes at the grocery store picking the best you can find.

Dips

- Hummus: I absolutely love making hummus at home because you can make it taste exactly the way you like. You can also get one from the store. I like to have a classic simple hummus and another more flavorful one. Whatever you choose, hummus is perfect for crudités! - Roasted Red Pepper Hummus: Roasted red pepper hummus is one of my all time favorite hummus recipes. It’s so easy to make, and it’s full of deep and savory flavors. It’s the perfect way to spice up your veggies.

Whole Vegetables

- Asparagus: Asparagus has such a great flavor and is perfect for dipping! Cut the bottoms off and make sure to wash them well. - Cauliflower: Cauliflower is easier to eat in my opinion than broccoli, so I like to add it to my tray. It also tastes great with hummus! - Tri Color Carrots: I like the different colors of carrots for crudités, and they each have a slightly different flavor. I like to quarter them so that they are still long for dipping. - Sugar Snap Peas: These are everyone’s favorite! The pod is edible, so I usually just throw the whole pea on the plate and let my guests decide how they want to eat them. - Radish: I really like radishes raw. I slice them in half or into quarters so that they are easier to eat. - Cherry Tomatoes: Cherry tomatoes are so easy to pop in your mouth, and they are so juicy and refreshing. - Mini Sweet Peppers: The mini size are perfect for one bite, and they are so full of flavor. - Broccolini: I find people like broccolini better than heads of broccoli, so I always go with broccolini! - Rosemary, Thyme, and Sage: This is for garnish and smell mostly. It really makes the tray beautiful!

Sliced Vegetables

- Eggplant: I love egg plant! I sliced it into quarters the long way so they were easy to dip. If you bought an older bigger egg plant, you might want to peel it. The peel can get bitter. - Celery: This is the obvious classic. It’s a great one to add! - Red Cabbage: I like to eat raw cabbage, but I know lots who don’t. Leave this out if it isn’t your thing! - Cucumber: Cucumber has the perfect crunch and goes great with hummus. It always disappears first! I like to slice it into long sticks that are easy for dipping. - Rainbow Chard: Chard has a stalk kind of like celery and a top like lettuce. I like the rainbow variety because of the beautiful color.

Crudités Recipe

You can assemble your crudités however you want. I like to arrange the veggies in different patterns and mix up the colors so that it looks interesting and appetizing. Make sure to wash your veggies really well before putting them on your board! - Add Dip: On a large platter add the hummus dips. - Add Veggies: Arrange the veggies around the dips and garnish with rosemary, thyme and sage. Tips for Making Crudités There is so much room for creativity in crudités! I like to make it differently every time because it keeps my family interested in it. I haven’t gotten tired of making it yet! Here are some tips for making your crudités tray. - How to Slice Veggies: I like to think about how I’m going to eat the veggie before I slice it. I want it to be easy to dip, and also avoid double dipping if I can! That means slicing the veggies bite size with enough room to hold onto it as well as dip it. The other thing you want to think about is how to slice it so the veggie tastes best. If you don’t like the flavor of the cucumber skin, peel it before slicing it. - Dips to Add: You don’t have to stick with just hummus! You can definitely branch out and just put whatever you love best with fresh veggies! A bleu cheese dip would be amazing, my family loves ranch. I make this veggie dip recipe a lot, and it’s always a crowd pleaser. - How to Choose Vegetables: My rule of thumb when choosing what to put on my board is what do people WANT to eat? There’s no point in putting eggplant on there if you know no one likes it! All of the veggies I chose are ones I know my family and guests would enjoy, so make sure to keep the people eating your crudités in mind when you are loading it up.

Storing Leftovers Storing leftover crudités is so simple! You can just throw some plastic wrap over the top and pop it in the fridge. Here is how to store your crudités. - In the Refrigerator: Store your leftover crudités by covering your board with plastic wrap or putting all of the veggies in an airtight container and store in the refrigerator for up to 3 days. The veggies will start to get soft and unpleasant after a few days. Other Boards to TryI love party food! I’m a total snacker, and boards were made for me. If you are a snacker like I am, you need to try all of these recipes! They are perfect for gatherings or holidays, or just days you don’t feel like cooking. On a large platter add the hummus dips. Arrange the veggies around the dips and garnish with rosemary, thyme and sage. Serves: 8 Calories0.4kcalCarbohydrates0.04gProtein0.02gFat0.03gSaturated Fat0.003gPolyunsaturated Fat0.01gMonounsaturated Fat0.01gSodium1mgPotassium1mgFiber0.01gVitamin A0.1IUCalcium0.1mgIron0.01mg All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Course AppetizerCuisine FrenchKeyword crudités, vegetable board Read the full article

[canyouhearthelight]

The Miys, Ch. 139

Day Two of the Food Festival!  This one has a specific request from @baelpenrose, which was fun to play with in the Low-Stim session (always on day 2).

To everyone who has reached out to tell me how much they are enjoying getting to see Sophia actually relax and just have fun for once.... Y’all are the best! It’s been fun writing it, too. 

New reader shout outs go to @corvallis, @penguin--person, @amphibiousuprising, @chip5-0, and I think @lostsoul8822. I think that’s everyone... If I missed you, please DM me, and I’ll add you to the next chapter.

On with the show!

The first day of the Festival, Conor and I ended up staying through not only Maverick’s shift but the one after, just so we could drag him to our favorite spots. Day two, however, Conor was on deck as Support Personnel as well as Maverick, and neither were assigned to me - for the first half of day two, we were in the Low Stim Mode, so I was pretty sure I could brave it on my own with everyone else’s proximity alerts and my own personal hyper-alertness preventing accidental bumps.

For me, the most exciting part was the different foods offered, and the fact that I could focus on just the food. Not having to ignore the other stimuli was a completely relaxing experience. The visual of the mural, with everything present, was still completely different in the even, indirect lighting. The dual nature of it was toned down significantly, leading to the overall feel being softer and overall more pleasant without being distracting.

Halfway through a very good pad thai, I spotted Derek and Sam sitting with Ivan and poking at something that Sam was clearly excited about and Derek was equally doubtful of. I circled around so they could see me approaching, and made a point to wave. “What do you think?” I asked, trying to sign as I spoke but hampered by the food in my hands.

“It was a good try,” Derek confessed, cheeks stuffed with something that had previously been on a plate to his left as a backup plan.

Setting my food down, I grinned mischievously. “Doing my best,” I signed, leading to laughter on all sides.

“You just told him you do him the best,” Ivan murmured, my face immediately flooding red.

“That is NOT what I meant,” I tried to explain out loud, over-enunciating while I clenched my hands in embarrassment.

To his credit, Derek signed what he seemed to understand I meant, emphasizing each sign. It was clear that I had gotten several out of order and added one that changed everything overall.

After repeating the signs and getting confirmation, I shook my head and sighed dramatically. “I tried.”

Ivan was trembling with laughter. “You. You did,” he admitted. “But that was… wow.” His head dropped on his hands as he shook silently.

“Souffle pancakes?” I offered, finger spelling the word souffle since I had no freaking clue how to actually sign it.

“Egg pancake,” Derek explained, poking the one I offered and contemplating the jiggle.

“It’s cinnamon sugar, and not gooey,” I explained.

Apparently I got that one right, because Derek immediately stabbed a piece and shoved it in his mouth.  The only judgement I needed was the fact that he dragged the entire remaining pancake onto his plate.

Sam watched his roommate before contemplating his own sample. Before he could even ask, I held up a cup full of macerated berries. “And fruit topping for you, sir.”

“Are those my berries?” he asked, skeptical.

I shook my head. “Bog standard, from the consoles. Your vegetables and fruits are being used in the other shifts. We didn’t want to give anyone here unexpected tastes.”

He nodded and dumped the entire cup of fruit over his pancake, digging in happily.

Ivan batted his eyes at me until I explained. “Sam’s produce has… unexpected pairings. Tomatoes that pair with cheesecake and wines, strawberries that really go well with steak…”

“The mango that goes with beer but not fish?”

“Yeah, that one. Von soil does strange things to produce, turns out.”

“Those matcha-edamame are amazing though.”

“For ice cream, yes. For tea, less so. They’re like… cooking matcha, almost.” I laughed. They actually worked better for ice cream than matcha did, oddly - reducing the sugar content but still giving the same flavor.

“One vendor on the last day is using nothing but my produce,” Sam announced happily. “They asked my permission.”

“That’s good!” I encouraged him. “They should always ask your permission to do things like that.”

“People ask with requisition forms,” he agreed. “Mona asked in person.”

Note to self: much more patronage at Mona’s normal spot, I swore in my head.  She specialized in vegetarian dishes, and honestly made some of the best fried cabbage I’d had in my life.  Knowing that she was so considerate of Sam cemented her as my new favorite takeaway place.

After a little more chat, I finally waved my goodbyes to everyone and strolled slowly to the next tempting stall. I wasn’t really in any hurry, and did more people-watching than I did eating. Latkes were infinitely more interesting when I could overhear people arguing over family recipes.  A small bowl of udon was delicious, but not nearly as flavorful as the discussion around hot versus cold, what to top them with, egg or no egg… the only thing anyone seemed to agree on was that the smiling vendor ‘obviously’ ground their own flour, because the flour provided by the consoles was the wrong texture.

Another mental note: don’t learn to make udon.  Despite what I had previously believed, it takes a lifetime to make it right, turns out.

Wandering further down, I was delighted by the discovery of something that was very clearly Hannah’s doing: demonstrations of older food prep techniques.  Simon winked at me as he carried on a demonstration of - insanely - how to hand pull toffee. I didn’t know he could do that. Muna was demonstrating the correct way to make chapatis and handing them out as fast as she was making them. Clearly, she had been making them her whole life, because at no point did I actually see her look at them, but every single one was perfect.

Laughter erupted over my shoulder, and I whipped my head around to see the source. After wading through a crowd of smiling faces, I couldn’t help but join in.  There, right in front of the entire Ark, was Maverick trying to flip takoyaki as fast as the person demonstrating, and ending up with just a mess of octopus and batter on his side.  Both Maverick and the person guiding him were smiling, though, and in the end, the vendor handed Maverick four perfectly-round balls and quickly devoured all of the - less shapely, so to speak - ones on my partner’s side.  With an exuberant cheer and extending his arms wide to the crowd, the man exclaimed “The first takoyaki of a new student are always my favorite! Nothing tastes better!”

After bowing to his sensei, Maverick turned and spotted me, face still flushed with laughter.  He offered his food to a smaller man I did not recognize, who must have been the person Maverick was Supporting, before waving to me and continuing on.  Despite the urge to crush him in a hug, I forced my feet to stay in place and reminded myself that he was working.

By the time I trusted myself not to race after him, I realized someone had been trying to get my attention and had resorted to messaging me rather than shouting. “Phee, I don’t know what la-la land you are lost in, but look 100 yards to your four.”

The hell was Arthur doing here? He wasn’t scheduled to work this shift, as far as I was aware.  Craning my neck over my shoulder, I turned to see… Apparently a hallucination. It had to be.  There was no chance in any of the nine hells that Arthur Farro was dishing out spaghetti, much less smiling while doing it.

Almost dreamlike, I found myself drifting over to confirm that I was wrong, only to be startled when he shoved a plate with not only spaghetti but two gorgeous pieces of garlic bread under my nose. “Special plates, you can’t smell anything unless it’s on purpose.”

“You… Spaghetti?” I asked, eloquent as ever.

“Family recipe.”

“Leaning into the stereotype a bit, aren’t you?” I asked carefully before shoving as much of one thick, crusty piece of toast in my mouth as I could.

He shook his head. “Anyone who tells you their family is Italian and denies having a family recipe for anything is a damned liar.”

Skeptically, I took a bite. It was amazing. “Ah ee deh rehahee,” I tried to get out around the heap of pasta I was steadily shoving in my mouth.

“Maverick is a very bad influence on your table manners,” he observed drily, plating more portions and handing them out. “And no. Not happening.”

“You know I can cook.”

“Not the point. I also know that you will fiddle with it until it is unrecognizable, so there’s really no point in giving it to you.”

Defiantly, I took a smaller bite and chewed carefully. “Garlic, onions, obviously. Sausage and minced… Lamb? But that’s probably just for this session, knowing you it’s spicy sausage regularly.  I’m not getting carrot, though, so no soffritto? Unexpected…. Is that thyme, I’m tasting?”

“Rosemary, you heathen. And you’re still wrong.”

I mumbled to myself. “What did I get wrong? It’s gotta be the lamb… maybe he does usually use the lamb? I’m certain it is lamb…”

“It is lamb, and no, I don’t usually use it. But you left several things out.”

I stared at the plate again, confused. “I didn’t think I needed to mention the tomatoes….”

“Basil… oregano….” he drawled.

“Duhhh?” I poked through the last bite on my plate, sniffing it, trying to figure out what I was missing. “Fine, you win, I’m lost.”

“Mushrooms, Sophia. There’s mushrooms. Jeezus. It was an easy one, too.”  He showed me a bowl full of what looked like cooked and crumbled sausage, only for me to realize it was the tiniest diced mushrooms I had ever seen in my life.

“I am dying to know how you got them that small.”

“With a knife?” He arched an eyebrow at me as he turned to start another batch of sauce.

“Yeah, no shit, Arthur.”

“Correct, there is no shit in the spaghetti,” he confirmed cheekily as the vegetables started sizzling.

“Asshole,” I laughed, scraping the remaining sauce from my plate with the piece of bread I saved just for that purpose. Just as I was frowning at the sauce-less plate and remaining half-piece of bread, a scalding hot dollop of fresh sauce invaded my vision.

“You love me, because I won’t let you frown at your bread like that.”

Fiiiinnnne I sighed in my head as I shoved a piece of saucy, saucy bread into my cheeks and waggled my fingers to let him get back to work.

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[veronicasvanitycc]

This post is specifically for other CC creators. If you can/would make any of these items for the Sims community, I would lose my mind. Or if you know where they can already be found, please let me know! ❤ All credit of course will be given and you will be shared on my tumblr and patreon. I am also a member of TBS/DSC on facebook so you will be shared there as well when I post! If you see anything on the list that you would love to see in the S4 Community, reblog pleaseeeee!

If any of these items are found, I will update the list with a link for everyone. ❤

Lot Traits

Aquarium

Stripclub

Fraternity

Sorority

Dispensary

Psychologist

Elementary School

High School

Waterpark

Salon/Nail Salon

Tattoo Studio

Low Income Housing

Apartment Building

Bachelor Pad

Farm

Deco Sims

Sitting Santa (LP Photos)

Models

Male Strippers

Toddlers (Daycare)

Babies (LP Maternity Ward)

Gothic/Emo

Celebrities

Zoo Keepers/Amusement Park Workers/Disney Characters

Homeless

Casino/Resort Workers

Dentist/Psychologist

Basketball/Football Players

Teens (Prom/School/Having Fun etc)

Prison Inmates

Band "Geeks"

School Jocks

Cheerleaders

Tanning/Waxing Salon Clients

Tarot/Paranormal Sims (Tarot shop)

Fishing

Security

Maids

Singers

Church (Pastor/Choir/Confessional)

TSA/Airport Staff/Judge

Postal Workers

Edible Foods & Recipes

Beef & Cheddar Sandwich (Arbys)

Gyro

Baklava

Curly Fries

Chili Dogs

Spanakopita

Cheese Curds

Fried Okra

Garlic Parmesan Fries

Pulled Pork Sandwiches

Honey Walnut Shrimp (Panda Express)

Crab Rangoon

Teriyaki Chicken

Fried Cabbage W/ Bacon

Brisket/Cornbread/Collard Greens

Corn Dogs

Funnel Cake

Mushroom & Swiss Burger

Colesaw

Taco Platter/Rice/Beans

Chorizo/Egg/Cheese Burrito

Biscuits & Gravy (I thought I saw this released???)

Sweet Potatoes W/ Brown Sugar & Marshmallows

California Sushi Roll

Shrimp Tempura Sushi Roll

Philadelphia Sushi Roll

Chicken & Wild Rice Soup

Sloppy Joes & Chips

Mexican Red Rice

Toastadas & Ceviche

Taco Salad

Carne Asada Tacos

Birria Tacos W/ Consumme

Dolmades

Honey Biscuits (Churchs Chicken)

Dirty Rice (Bojangles/Cajun Style)

Souvlaki

Loukomades

Sub Sandwiches (Subway Build)

Bratwurst W/ Saurkraut

Carnitas W/ Red Rice

Waffle Fries (Chick Fil A)

Swedish Meatballs W/ Butter Noodles

French Dip Sandwich W/ Au Jus

Seafood Boil

Chicken Fries (Burger King)

Spicy Chicken Sandwich (Popeyes!!!!!!!!!❤)

Whopper Sandwich (Burger King)

Salt Fish & Cabbage

Jambalaya

Dumbo

Cobb Salad

Creamy Chicken Over Rice

Ackee & Salt Fish

Boiled Peanuts

Sweet Tea

Hushpuppies

Objects

Functionality is hard so decor items are are just as good!

Diving Cage (Decor/LP Use)

Waterslides (Is it possible to make other designs through necrodogs functional water slide?)

Earring Display Turnstyle (Claires Build)

Ear Pericing Gun

Earring Stud Stand (Choose your studs before you get your ears pierced lol)

Ear Cleaner

Tattoo Goo

Incense Tubes (Retail Style/Pick & Choose)

Aquarium Touch Pool (Anything works for this!)

Wall Candy Dispensers

Prison Visitor Phone (Anything for a visitation room)

Dunk Tank (Necrodog Fair Pack Add On?)

Whack a Mole

Tall Froyo Ice Cream Machine

Ring Toss (Necrodog Fair Pack Add On? Jcope?)

Goldfish Toss (Necrodog Fair Pack Add On? Jcope?)

Kiddie Coster (Necrodog Fair Pack Add On?)

Balloon Darts (Necrodog Fair Pack Add On? Jcope has one, but something not as circus related?)

Bumper Boats ( I am dyinggggg for this!!! Even if its decor only)

Cornhole Game (horseshoe toss style)

Snow Cone Machine (This would be dope to be functional!)

Coin Operated Rides (outside of stores)

Functional/Non Functional Casino Stuff/Games Etc

Wet Bar (Sims 3 Conversion?)

Freakshow Decor (Venice Beach Freakshow)

Bingo Ball Spinner/Cage/Caller? (What do you call it lol)

Bingo Cards

Plastic Surgeon Chair

Sol De Janeiro Stuff (I need!!!)

Fake Nails (Boxes for retail)

Body Jewelry Decor Displays

Store Signs

Del Taco

Whataburger

Bojangles

Burger King

Churchs Chicken

Jack In The Box

Culvers

Golden Corral

Cheesecake Factory

Cracker Barrel

In & Out

Dairy Queen

Raising Canes

A&W

Texas Roadhouse

Zaxbys

Carls Jr,

Captain D's

Bush's Chicken

Blockbuster

Seaworld

Disney World

Horrorland (Goosebumps Style)

Cascade

Ulta Beauty

Museum Of Death (LA Museum)

Claires

Shady Acres (Junky Sign/Trailer Park Build)

Jelly Belly

NFL Store

Spelman College (Britechester/Foxbury Text Override Mod)

Morehouse College (Britechester/Foxbury Text Override Mod)

Michael's (Craft store)

Hobby Lobby

Caesars Palace

Hells Kitchen

Party City

American Girl Dolls

"The Boardwalk" (Like the Santa Monica Pier Arch)

Charlotte Russe

Motel 6

Good Burger

Mondo Burger

Planned Parenthood

Sanrio

Rainforest Cafe

Universal Studios

If you know of any place I can find these items, please let me know!!! If they are used in any of my builds, I will give you that entire build early access as well as share you all over and probably obsess over you for the rest of my life. ❤ (creator or not) I am aware that this gives away my future ideas, but oh well. We can all win yall.

[72stars]

Golden Deer Food & Wine Festival (aka idle thoughts on characters' favorite foods and teas)

in which I try to organize information and my thoughts on a topic and then go ahead and post it because "eh, someone else might be interested". includes Fire Emblem: Three Houses spoilers, but mostly about Claude's heritage which is basically an open secret in this fandom in general by now anyway? (honestly if you're paying attention you can figure it out in part one pretty easily - he may have promised his parents not to say where he's from but he really pushes the boundaries on that promise.) anyway fair warning!

post includes: the Golden Deer and the (non-Wolf) students I've recruited in my current playthrough (Sylvain, Caspar, Linhardt, Dorothea, Ferdinand, Mercedes, + Cyril & Flayn) because, well, those are the characters on my mind atm and this is already going to be super long, so I'll leave it there (for now?)...

Byleth

no canonical information. a blank slate that eats a lot, for you to headcanon preferences onto as you wish. iirc there's one or two early game questions other characters ask re: whether Byleth likes sweet or spicy food (as if these are somehow mutually exclusive), but these effect nothing but affection points.

(headcanon: actually really likes both sweet and spicy foods, but main preference is just for convenient foods - sweet bun trio, sandwiches, skewers, etc. something they can shove in their face as they move on to whatever they're doing next. also likes sweet teas. likes putting more sugar in their sweet teas. sometimes has to be actively stopped from turning their tea into a lightly tea-flavored pile of wet sugar. why are you like this, Teach? (the answer: not used to sweets and now has regular access to them and cannot and will not be stopped))

Claude

favorite teas: Almyran Pine Needles, Chamomile

liked foods: Pheasant Roast with Berry Sauce, Beast Meat Teppanyaki, Pickled Rabbit Skewers, Daphnel Stew, Gronder Meat Skewers, Derdriu-Style Fried Pheasant, Onion Gratin Soup, Country-Style Red Turnip Plate, Vegetable Stir-Fry, Bourgeois Pike, Sauteed Jerky, Garreg Mach Meat Pie, Cheesy Verona Stew, Gautier Cheese Gratin, Cabbage and Herring Stew

disliked foods: Saghert and Cream, Sweet Bun Trio, Fried Crayfish

cooking ability: okay (mentions in different places that he can cook, but maybe it's just wrt to Almyran dishes. though given his cooking dialogue shows him being adventurous with ingredients/ingredient combinations, it might also just be that he cooks things that he really likes, but everyone else is just kind of "eh, it's okay" on because of how much he tailored it to his preferences...) (thinking about it, given his knowledge of poisons and the fact that he's survived multiple assassination attempts, I wonder if his cooking style (and also maybe his fondness for wild game) came about because he had to learn to cook for himself with whatever he could get his hands on to limit opportunities to kill him...)

thoughts:

fandom: haha Dimitri likes cheese :)

Claude: YEAH, look at that wacky guy Dimitri, liking all the cheese dishes. so silly, liking cheese so much, haha... ha... *quietly shoves more cheese in his mouth when no one's looking*

...yeah but no seriously it's just funny to me that you see a lot of fanart with Claude playing the straight man to Dimitri's cheese fixation and oh, would you look at that, guess who likes every cheese dish on the menu. Dimitri, yes, but also Claude. (doesn't like the Blue Cheese gift item, though. guess he prefers his cheese with less mold in it, idk) (and okay, with the cooking ability section in mind: how much cheese do you think he puts in his cooking. maybe Dimitri'd like his cooking...)

okay, call-out post about Claude's love of cheese aside, main things of note: doesn't like sweets (though apparently is neutral on it if it's ice cream, maybe because of the novelty? will also accept sweet sauce on pheasant), really likes cheese and pheasant and meat-heavy dishes in general. "eh" on fish, likes some vegetable dishes. likes a fair amount of convenient foods, like skewers, the meat pie, and the fried pheasant, which specifically mentions its sandwichability in its description. would probably love fast food, just burgers and 20 piece chicken nuggets everyday. likes almost every recipe in the "bitter" category, and everything in the "meat" category.

tea! likes the explicitly Almyran tea, because of course he does, and, interestingly, chamomile, which according to the description "calms nerves and heightens concentration", the latter of which fits with Claude, and the former of which fits with what chamomile's known for irl, and is interesting to me, in a "further justifies my headcanon of Claude having anxiety issues, he's just usually pretty adept at hiding it" kind of way. (being subjected to assassination attempts and harassment from an early age will do that to you, I'd imagine) oh, and apparently pine needle tea is actually a thing? and it's said to be good for eyesight, and high in vitamins A & C, so good for things like skin regeneration and your immune system...

Hilda

favorite teas: Albinean Berry Blend, Southern Fruit Blend, Rose Petal Blend, Mint Leaves

liked foods: Saghert and Cream, Sweet Bun Trio, Peach Sorbet, Derdriu-Style Fried Pheasant, Country-Style Red Turnip Plate, Fish and Bean Soup, Fisherman’s Bounty, Two-Fish Saute, Cheesy Verona Stew, Gautier Cheese Gratin

disliked foods: Garreg Mach Meat Pie, Pickled Seafood and Vegetables, Cabbage and Herring Stew

cooking ability: okay (and is very "haha it's probably going to be bad don't be upset if it is :) ( :( )" about it, oh no. does mention having fun, but also would rather not do it every day)

thoughts: a fan of sweets and cheese (though not as much of a fan as Claude on the latter, given she's missing a cheese dish). likes fish well enough, so long as it's not pickled or has fish guts in it (two of her liked fish dishes have white trout in them - favorite fish?). has a surprisingly wide variety of teas she likes. just kind of has a variety of likes in general, maybe cultivated by her social butterfly nature? just kind of picked up different dishes and teas she likes from trying foods her friends and people she's getting to know like. (thinking about it, the "oh, okay" varied aspect of her liked/disliked lists could also be due to her fear of disappointing people - she could possibly like or dislike more things but doesn't express that so as to avoid people being like "oh." at her. or maybe she just has varied tastes, eh. (either way though she still stares directly into Claude's eyes as she pushes two of his favorite dishes onto the floor like a disappointed and judgemental cat))

Lorenz

favorite teas: Bergamot, Rose Petal Blend, Seiros Tea

liked foods: Saghert and Cream, Daphnel Stew, Onion Gratin Soup, Fish and Bean Soup, Fruit and Herring Tart, Two-Fish Saute, Bourgeois Pike, Garreg Mach Meat Pie, Cabbage and Herring Stew

disliked foods: Beast Meat Teppanyaki, Pickled Rabbit Skewers, Gronder Meat Skewers, Fisherman’s Bounty, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Sauteed Pheasant and Eggs, Small Fish Skewers

cooking ability: okay (starts out confident despite admitted lack of experience then quickly goes "uhhhh what am I doing ;;")

thoughts: likes three expensive teas (though neither of the two most expensive), because of course he does, and one of them has rose petals, because of course it does. (interestingly, the Seiros tea is specifically mentioned as Almyran - "Seiros tea" is just its name in Fodlan. kind of quietly hinting at his potential for a friendly rivalry and later just friendship with Claude via one of his main interests? hm. or maybe it's just "gotta look religious because I'm a noble so I guess I'll drink the religiously named tea". it's also said to be "fairly basic" in its flavors, maybe good for adding whatever you'd like into it, which would appeal to a tea nerd? also fun fact: bergamot is used in the real-world Early Grey Tea, which is probably what 3H's Bergamot tea is meant to be. a tea associated with being "posh" or upper-class and associated with a real-world noble...) also likes the dish that literally has "bourgeois" in the name, because of course he does. has a lot of dislikes, and apparently a specific fish dislike of Teutates Loach, which features in all of his disliked fish dishes except for the fish skewers, which is also the only recipe with the Airmid Goby. not a fan of wild game dishes - is it specifically the wild game, or does he just not like non-fish or -poultry meat in general? hm

Marianne

favorite teas: Dagda Fruit Blend, Cinnamon Blend, Lavender Blend

liked foods: Saghert and Cream, Sweet Bun Trio, Peach Sorbet, Vegetable Pasta Salad, Onion Gratin Soup, Vegetable Stir-Fry, Fish and Bean Soup, Fruit and Herring Tart, Fisherman’s Bounty, Two-Fish Saute, Bourgeois Pike, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Cheesy Verona Stew, Cabbage and Herring Stew

disliked foods: Beast Meat Teppanyaki, Pickled Rabbit Skewers, Gronder Meat Skewers, Gautier Cheese Gratin

cooking ability: okay (mother taught her when she was very young, but not good at complicated dishes. probably hasn't had the chance to cook much since her parents disappeared...)

thoughts: going through her liked foods I thought she was pescatarian, which makes sense, then all of a sudden pheasant dish. I guess she's mostly pescatarian but just really likes that one dish? a guilty pleasure sort of thing. (wait, actually, according to the description the vegetable stir-fry has eggs in it. maybe she likes eggs?) another fan of sweets, and likes two teas with "unique" flavors. also, lavender is said to be good for anxiety...

Lysithea

favorite teas: Sweet-Apple Blend, Southern Fruit Blend, Crescent-Moon Tea, Honeyed-Fruit Blend

liked foods: Saghert and Cream, Sweet Bun Trio, Pheasant Roast with Berry Sauce, Peach Sorbet, Pickled Rabbit Skewers, Derdriu-Style Fried Pheasant, Two-Fish Saute

disliked foods: Vegetable Pasta Salad, Onion Gratin Soup, Country-Style Red Turnip Plate, Vegetable Stir-Fry, Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Fish Sandwich, Bourgeois Pike, Sauteed Jerky, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Cheesy Verona Stew, Pickled Seafood and Vegetables, Cabbage and Herring Stew, Small Fish Skewers, Fried Crayfish

cooking ability: okay (confident, steers away from using an unspecified vegetable because "it's not highly favored". not highly favored by who, hm? :V)

thoughts: oh. my. god, this fucking dislike list. I started laughing like halfway through it because it's ridiculous, she dislikes basically every vegetable dish and all but like two fish dishes (and the one fish dish she likes is the buttery one), but of course loves everything sweet. Lysithea. Lysithea. this is not how you get people to not view you as a child, Lysithea.

also it's kind of funny she specifically likes the wild game dish that involves rabbits, given she has roughly the coloration of an albino one, and even has lop ear-like chunks of hair. that's cannibalism, Lysithea.

Leonie

favorite teas: Four-Spice Blend, Angelica Tea

liked foods: Beast Meat Teppanyaki, Daphnel Stew, Gronder Meat Skewers, Derdriu-Style Fried Pheasant, Onion Gratin Soup, Vegetable Stir-Fry, Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Fisherman’s Bounty, Fish Sandwich, Two-Fish Saute, Bourgeois Pike, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Super-Spicy Fish Dango, Cheesy Verona Stew, Pickled Seafood and Vegetables, Cabbage and Herring Stew

disliked foods: Saghert and Cream, Sweet Bun Trio, Peach Sorbet, Small Fish Skewers

cooking ability: okay (confident, "just do what feels right")

thoughts: in direct contrast to Lysithea, likes practically everything on the menu but the sweets, but particularly likes fish and vegetables. her favorite teas are a "cleansing herbal tea" and one "that requires a mature palate". she's the practical tomboy big sister of the group and she's not too fussy. also the only female character so far to not like sweets. oh, and did you know angelica is an actual plant? it has medicinal uses, but is also used in alcohol...

Ignatz

favorite teas: Dagda Fruit Blend, Seiros Tea, Lavender Blend

liked foods: Saghert and Cream, Sweet Bun Trio, Vegetable Pasta Salad, Vegetable Stir-Fry, Fish and Bean Soup, Fruit and Herring Tart, Fisherman’s Bounty, Two-Fish Saute, Bourgeois Pike, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Cabbage and Herring Stew

disliked foods: Spicy Fish and Turnip Stew, Pickled Seafood and Vegetables, Gautier Cheese Gratin

cooking ability: okay (humble, gonna do his best, interested in aesthetics as much as taste)

thoughts: another almost-pescatarian character with a poultry dish (or two, in his case - three if you include that sneaky egg-having stir-fry dish) in the mix! also the first of the dudes in this post to like more than one sweet dish (he's also implied by Raph to have low blood sugar, so the penchant for sweets makes sense even besides as a simple taste thing? though eating meat or some kind of protein in general generally helps me out more, personally). has a broad range of liked teas - one "unique", one "basic", one "refreshing". note the lavender tea, though, and remember its use for anxiety.

Raphael

favorite teas: Almond Blend, Ginger Tea

liked foods: Pheasant Roast with Berry Sauce, Beast Meat Teppanyaki, Pickled Rabbit Skewers, Daphnel Stew, Gronder Meat Skewers, Derdriu-Style Fried Pheasant, Country-Style Red Turnip Plate, Fish and Bean Soup, Fisherman’s Bounty, Fish Sandwich, Sauteed Jerky, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Cheesy Verona Stew, Pickled Seafood and Vegetables, Gautier Cheese Gratin

disliked foods: Vegetable Pasta Salad, Vegetable Stir-Fry, Fried Crayfish

cooking ability: a disaster (good at eating food, but not making it. "try throwing everything together and pouring in some salt. I'd eat that!" honey, no.)

thoughts: practically a carnivore - has exactly one dish he likes with no meat in it, and it's the "country-style" one. if it's not full of protein (or country-style) he's not interested. speaking of protein, one of his favorite teas literally has sliced nuts in it - a tea with protein and stuff you can chew on, sounds about right. the other one, meanwhile, is made with ginger, which is said to help with digestion, which I imagine would be handy for a big eater.

Sylvain

favorite teas: Bergamot, Seiros Tea

liked foods: Sweet Bun Trio, Pheasant Roast with Berry Sauce, Fish and Bean Soup, Fruit and Herring Tart, Fish Sandwich, Two-Fish Saute, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Cheesy Verona Stew

disliked foods: Beast Meat Teppanyaki, Fisherman’s Bounty, Small Fish Skewers, Fried Crayfish

cooking ability: okay (but not confident about it all)

thoughts: big fan of spicy food and fish, this guy. neutral on his region's signature dish on the menu. the one pure sweet he likes is the one he can share, which fits? fancy tea and a basic tea. also he likes two of the same teas as Lorenz. Bergamot and Seiros tea: the teas for skirt-chasers.

Caspar

favorite tea: Ginger Tea

liked foods: Sweet Bun Trio, Beast Meat Teppanyaki, Pickled Rabbit Skewers, Daphnel Stew, Gronder Meat Skewers, Derdriu-Style Fried Pheasant, Vegetable Pasta Salad, Country-Style Red Turnip Plate, Vegetable Stir-Fry, Sauteed Jerky, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie

disliked foods: Onion Gratin Soup, Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Fish Sandwich, Two-Fish Saute, Bourgeois Pike, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Super-Spicy Fish Dango, Cheesy Verona Stew, Pickled Seafood and Vegetables, Gautier Cheese Gratin, Cabbage and Herring Stew, Small Fish Skewers, Fried Crayfish

cooking ability: a disaster (very confident! has no right to be. (does mention "and try not to burn", at least.) ends up apologetically leaving everything to Byleth because he fucks up the ingredients "every time". Cas why)

thoughts: the one sweet thing he likes is the shareable one and it's a liked dish he shares with Linhardt and that's cute as hell. also boy howdy does this boy hate fish and cheese. he dislikes all but one fish dish, and dislikes every cheese dish. given you learn early on that he tends to just sort of inhale his food so he can move on and do something else, I wonder if he dislikes those because he tends to choke on them... (or maybe he has a fish allergy and is lactose intolerant, who knows? he even dislikes the one fishing-related gift, the fishing float...) does eat his veggies, though, so he's got that. like fellow big eater Raph, likes the ginger tea - it is, in fact, the only tea he likes (aside from the two most expensive ones, which are basically the Owl Feathers of the teas and don't count). though given he likes the two non-fish dishes in the "spicy" category and the ginger tea is described as spicy, it may just be a spice thing.

Linhardt

favorite teas: Almyran Pine Needles, Angelica Tea

liked foods: Saghert and Cream, Sweet Bun Trio, Pheasant Roast with Berry Sauce, Peach Sorbet, Daphnel Stew, Onion Gratin Soup, Fish and Bean Soup, Garreg Mach Meat Pie, Gautier Cheese Gratin

disliked foods: Beast Meat Teppanyaki, Pickled Rabbit Skewers, Gronder Meat Skewers, Vegetable Stir-Fry, Grilled Herring, Fisherman’s Bounty, Sauteed Jerky, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Sauteed Pheasant and Eggs, Small Fish Skewers, Fried Crayfish

cooking ability: okay ("most useful as a taste tester ;)", the rest is up to you! (he's kidding) recipe-only, "easy")

thoughts: well someone's a picky eater. likes sweets and cheese (opposite of his bff Caspar), and for a guy who likes to fish, only likes two fish dishes, both of which involve white trout. (has one of the other white trout dishes in his disliked list, though, so it's probably not that he's a fan of white trout.) also dislikes wild game, and has mixed feelings on poultry, which given his dislike of blood makes sense. also has no liked vegetable dishes, and dislikes one of the ones Caspar likes. I'm becoming concerned with how well he and Caspar manage to eat in their ending together... tea-wise, likes an earthy tea and an herbal tea. pine needles for eyesight, angelica for... digestive problems, including loss of appetite? maybe he's not just picky, and it's a stomach thing... (I went and looked at his dining hall quotes and he calls himself picky, though, so eh?)

Dorothea

favorite teas: Sweet-Apple Blend, Albinean Berry Blend

liked foods: Saghert and Cream, Peach Sorbet, Vegetable Pasta Salad, Onion Gratin Soup, Country-Style Red Turnip Plate, Vegetable Stir-Fry, Garreg Mach Meat Pie, Gautier Cheese Gratin

disliked foods: Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Fisherman’s Bounty, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Small Fish Skewers, Fried Crayfish

cooking ability: okay (can cook, but "meh" on it. "all the same once it's in your stomach")

thoughts: like sweets, vegetables, and cheese well enough, and not a fan of fish in most contexts (any context other than "smothered with cheese and onions", specifically). tends to express a "meh"/"idk" attitude toward food in her cooking and dining hall dialogue, and pretty much carries through, except for the pronounced dislike of seafood. both of her teas are specifically mentioned as popular. actually, thinking about it, the phrasing of her dining hall dialogue is kind of odd - "I think I like this, but it's been a while, so I'm not sure", "I'm pretty sure I don't like this, but I'll be OK as long as it's edible". can she taste things? is she hedging around what she likes/dislikes? or due to her childhood has she just simply reached new levels "well so long as I'm not starving and so long as it's not fish, fuck it who cares"? ??? ???????????

Ferdinand

favorite teas: Almyran Pine Needles, Southern Fruit Blend, Seiros Tea

liked foods: Saghert and Cream, Sweet Bun Trio, Pheasant Roast with Berry Sauce, Daphnel Stew, Vegetable Pasta Salad, Onion Gratin Soup, Vegetable Stir-Fry, Grilled Herring, Fruit and Herring Tart, Fisherman’s Bounty, Fish Sandwich, Bourgeois Pike, Sauteed Pheasant and Eggs

disliked foods: Garreg Mach Meat Pie, Cheesy Verona Stew, Pickled Seafood and Vegetables, Gautier Cheese Gratin, Cabbage and Herring Stew

cooking ability: okay (knows how to cook, but inexperienced. ...immediately starts fucking up, but apparently not bad enough to be part of disaster squad)

thoughts: literally the only things he dislikes are all in the "bitter" category, and aside from being ambivalent toward the "meat" category he likes practically everything else from every other category. even his tea likes are a bit all over the place. honestly so long as it's not particularly bitter you can probably give him anything to eat and he'd just shove it in his mouth and probably enjoy it or at least be like "yeah, this is okay". (and even with this bitter category, in BE playthroughs where you build his supports with Hubie he learns to like coffee, and could potentially get to like other bitter things as well?) he'd be right at home in SoV, eating flour. :V Dorothea compares him to a bee, but he's a lot like a dog in some ways. a big, friendly dog that will eat almost anything...

Mercedes

favorite teas: Albinean Berry Blend, Southern Fruit Blend, Crescent-Moon Tea

liked foods: Saghert and Cream, Sweet Bun Trio, Pheasant Roast with Berry Sauce, Peach Sorbet, Vegetable Pasta Salad, Onion Gratin Soup, Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Two-Fish Saute

disliked foods: Beast Meat Teppanyaki, Pickled Rabbit Skewers, Daphnel Stew, Gronder Meat Skewers, Fish Sandwich, Sauteed Jerky, Spicy Fish and Turnip Stew, Sweet and Salty Whitefish Saute, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Gautier Cheese Gratin

cooking ability: great! (enjoys baking sweets, "not sure about cooking other kinds of food". likes cooking more than studying or training)

thoughts: here for the sweets and some fish, dislikes all but one "meat" recipe, dislikes the entire "spicy" category, and both poultry options in the "bitter" category. I thought her not being sure about cooking non-baked goods was just her being humble, but maybe it's also because she dislikes so much stuff she's worried it'll affect her cooking...

Cyril

favorite teas: Almyran Pine Needles

liked foods: Pheasant Roast with Berry Sauce, Beast Meat Teppanyaki, Pickled Rabbit Skewers, Daphnel Stew, Gronder Meat Skewers, Derdriu-Style Fried Pheasant, Vegetable Pasta Salad, Vegetable Stir-Fry, Fish and Bean Soup, Two-Fish Saute, Sauteed Jerky, Sauteed Pheasant and Eggs

disliked foods: Onion Gratin Soup, Cheesy Verona Stew, Pickled Seafood and Vegetables, Cabbage and Herring Stew, Small Fish Skewers, Fried Crayfish

cooking ability: okay (doesn't know how to cook, but willing to help. has done other work around the kitchen, but not cooked)

thoughts: likes meats, not a big fan of cheese or couple of items from the "bitter" category (and as you might've noticed, most characters are ambivalent at best toward the fish skewers and crayfish but I mean who fries their crawfish anyway, boil it in spices or put it in an etoufee or something), but otherwise? honestly probably just happy to be eating regular meals. his lone liked tea is the primary Almyran one, which again benefits eyesight, befitting an archer (and thinking about it, also handy for axe-wielders, given axes' lower hit rates)

Flayn

favorite teas: Sweet-Apple Blend, Crescent-Moon Tea, Almond Blend

liked foods: Saghert and Cream, Sweet Bun Trio, Pheasant Roast with Berry Sauce, Peach Sorbet, Onion Gratin Soup, Country-Style Red Turnip Plate, Grilled Herring, Fish and Bean Soup, Fruit and Herring Tart, Fisherman’s Bounty, Fish Sandwich, Two-Fish Saute, Bourgeois Pike, Cheesy Verona Stew, Pickled Seafood and Vegetables, Cabbage and Herring Stew

disliked foods: Vegetable Stir-Fry, Sauteed Jerky, Super-Spicy Fish Dango, Sauteed Pheasant and Eggs, Garreg Mach Meat Pie, Gautier Cheese Gratin

cooking ability: a disaster (mother was an excellent cook. her? not so much. "a bit of this, a bit of that! This will make it all the tastier", apparently not)

thoughts: tfw when you're so used to jokes exaggerating how much Flayn likes fish that when you compile a list of her liked dishes she feels like a parody of herself. also likes sweets, apparently only likes pheasant with a sweet sauce, and does not like eggs or spicy food, but only dislikes a fish dish if it's super-spicy. teas are all on the refined/subtle/elegant side of things. I wonder if she and Raph have tea together after their training sessions...

final thoughts

Cyril has never cooked and is better than Raph, Caspar, and Flayn. what are you even doing, guys...?

at some point this post became Cheesewatch 2020, carefully monitoring who does and does not like cheese amongst the Deer.

it's after 3 am and I think at one point I had a better idea of how to end this post, but...

[steve-rogers-new-york]

Recipe Wednesday #37

Happy Recipe Wednesday!

These are real period recipes, taken from the Brooklyn Daily Eagle, a local newspaper that would have been accessible to Steve, his mother, and Bucky during their time in Brooklyn.

This week’s recipes come from the Tuesday 20 September 1932, Friday 23 September 1932, and Wednesday 23 September 1936 editions of the Brooklyn Daily Eagle. For context, Steve would have been 12/16 (comics) / 14/18 (MCU), so these are recipes that Sarah Rogers may have made, or which Steve and Bucky might have read in the newspaper.

Creamed Mixed Vegetables 1 cup diced potatoes 1 cup diced carrots 1/2 cup chopped onion 1 cup green string beans 2 cups finely chopped cabbage 2 tablespoon melted butter 2 tablespoon flour 1 12/ teaspoons salt 1 cup milk Cook the potatoes, carrots, onions, and turnips in 3 cups of boiling water until almost tender. Add the cabbage, allowing about 5 minutes for cooking. Prepare a sauce of the melted butter, flour, salt and milk. Cook until thickened and stir this sauce into the vegetables. Cook a few minutes longer, until the desired consistency is reached and serve on toast. Add a dash of paprika as garnish.

Spanish Rice 4 tablespoons fat, (butter, bacon fat, ham “drippings” or chicken fat) 2 medium-size onions 1/2 medium-size green pepper. If desired 1/3 cup rice 1 qt canned tomatoes 1 1/2 teaspoons salt 1/8 teaspoon pepper (if desired) Melt the fat in a skillet. Add the chopped onion and green pepper and cook until the onion is brown. Remove the onion and pepper, and place the rice in the hot fat and cook to deep straw color, stirring constantly. Add the browned onion and green pepper, the tomatoes, salt and pepper. Put the mixture in a casserole or enamel pan and finish cooking in a moderate oven. If more liquid is needed before rice is done, add water or tomato juice.

Breakfast Ham Waffles 2 cups flour 5 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 eggs 1 3/4 cup milk 1/2 cup melted shortening Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks; add melted shortening. Beat until all lumps have disappeared and you have a smooth creamy mixture. Fold in egg whites which have been beaten stiff. Have your electric waffle iron piping hot; it takes about ten minutes to preheat it. Cut two strips of ham in half making four pieces. After better is placed on iron, place ham so that each quarter waffle has a strip of ham on top. Close lid and continue baking. When waffle is baked, ham will have cooked into the waffle.

Braised Beef 2 lbs. beef, round or shoulder Salt and pepper Flour 1 cup diced carrots 1 cup diced turnips 1 cup diced onions 1 cup diced celery 1/2 cup tomato ketchup Sprinkle beef with salt and pepper, dredge well in flour, and brown quickly in fat which has been tried out from the meat. When turning the meat, avoid piercing it with a fork, as this allows the inner juices to escape. Place in a casserole or deep pan and add diced carrots, turnips, onions and celery. Add the boiling water to tomato ketchup and pour 2/3 of this liquid around the meat and vegetables. Cover closely and bake about 2 hours in a slow oven, 325 degrees F., basting every half hour with the remaining liquid. Turn the meat over once during the cooking, whole potatoes should be placed around the meat and baked until tender.

Fish Baked in Milk 1 1/2 pounds haddock or other lean fish Salt Pepper 1 tablespoon flour 1 large onion sliced very thin 3/4 cup crushed crackers or bread crumbs 1 1/4 cups milk (fresh or evaporated) Clean and wipe the fish with a damp cloth. Cut the pieces for serving and sprinkle with salt, pepper and flour. Put the pieces of fish in a single layer in a shallow greased baking pan. Cover the fish with the onion and then sprinkle with the crushed crackers to bread crumbs. Add sufficient milk barely to cover. bake in a moderate oven (350 degree F.) from 45 to 50 minutes. If the crackers or crumbs do not brown in that time put under the flame of the broiling oven.

Hawaiian Dream Pineapple Cake (from Heckers’ Branded Ad) Sift, measure, 2 cups HECKERS’ Never-Fail FLOUR. Resift with 1 cup sugar and 2 1/2 tsp baking powder, also 1/2 tsp salt. Set one aside. Heat 1 cup pineapple juice drained from crushed pineapple. Pour hot over 4 egg yolks, beaten stiff with 1/2 cup sugar. Add flour, etc. Mix lightly until smooth. Beat stiff 4 egg whites. Add to them 1/2 cup sugar. Beat to points. Fold into batter. Flavour with 1 tsp vanilla. Pour into 2 deep 9-inch square layer cake pans buttered and floured. Bake at 350 degrees for 35 minutes. Cool. For filling use crushed pineapple, from which you have drained juice. Keep out a small amount of pineapple to garnish top. Mix rest of pineapple with red current or other fruit jelly. Place between layers. Frost with fluffy white icing. Decorate with small amounts of pineapple. Top with cubes of jelly.

Apricot and Almond Pie Drain the juice from canned apricots and fit into each halved apricot a blanched almond. Lay in regular rows in the bottom of a pastry-lined tin, sprinkle with sugar, and cover with strips of pastry, laid on crosswise. Bake and serve with sugar and cream.

Chocolate Coconut Cream Filling 1 1/2 squares unsweetened chocolate, cut in pieces 1 cup cold milk 2 tablespoons flour 1/2 can coconut 6 tablespoons sugar 1/4 teaspoon salt 1 egg yolk, slightly beaten 1/2 teaspoon vanilla Add chocolate to milk in double boiler and heat. When chocolate is melted, beat with rotary egg beater until blended. Combine flour, sugar, salt, and egg yolk. Add a small amount of chocolate mixture, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire. Fold in vanilla and coconut. Makes enough filling for two 9-inch layers.

Banana-Orange Junket 3 cups milk 1 1/2 teaspoon vanilla 3 tablespoons sugar Salt 1 1/2 junket tablets 1 slices banana 1 slice orange Heat milk lukewarm. Add vanilla, sugar and salt, and stir until dissolved. Crush junket tablets, dissolve in 1 tablespoon cold water, and stir into milk. Pour into dish, let stand in warm place until set, then chill. Garnish with banana and orange slices. Serves six.

Lemon Crumb Pudding 2 cups scalded milk 2 cups grated bread crumbs Grated rind of one lemon 3 tablespoons lemon juice 2 tablespoons melted butter 1 egg, beaten 4 tablespoons sugar 1/4 teaspoon salt 1/4 cup sugar 1/4 cup grated coconut Grape jam 2 egg whites Pour the scalded milk over the bread crumbs and let stand for 15 minutes. Beat well and add the grated lemon rind, lemon juice, melted butter, beaten egg, salt, sugar and coconut. Mix well and pour into a buttered baking dish; set the dish in a pan of hot water and bake for about half an hour in a slow oven—300-degrees. When nearly set spread with grape jam and cover with a meringue made from the egg whites and sugar. Return tot he oven at 350 deg. F, to brown the meringue, for about 12 minutes.

I’d love to hear if you try out any of these recipes! Take photos and I might post them on the blog.

Visit the Recipe Wednesday Masterpost for the all the Recipe Wednesday posts, and the Indexed Recipe Wednesday Masterpost for all the recipes broken down individually!

[ Support SRNY through Patreon and Ko-Fi ] And join us on Discord for fun conversation! I also have an Etsy with up-cycled nerdy crafts

This post is the result of meeting a Patreon Goal. Thank you to all my wonderful Patreon subscribers for enabling the return of the Recipe Wednesday posts!

[squishymoth]

Moth’s and Lorelei’s Veggie or Vegan Sandwich Tips:

To preface this I’m kind of a picky eater, especially about textures. Most delis in my area's offerings for vegetarians are made up of various roasted veggies, avocado and cucumber, resulting in a very GOOPY unappetizing sandwich. 

I also don’t subscribe to the idea that vegetarians should only eat vegetables,  and that fake meats are all flavorless and pointless. Most of the tastiest vegetarian sandwiches I’ve had include fake meats.

Nothing I’ve written here is crazy insightful or revolutionary but if anything here helps someone make a tasty vegetarian or vegan sammy I will be happy.

Additions specifically written by my lovely girlfriend Lorelei are marked (L) for Luigi.

Sandwich thoughts below the cut!

Fake Meat:

I will start with the cheaper, easier to find fake meats. Good vege sandwiches should be accessible IMO. I believe these brands will be more widely available and you won’t have to go to a specialty health food store to find em.

Morning Star Farms Bacon:

The MSF bacon is salty and savory and can be as crispy or chewy as you like. Just cook it a couple minutes on either side in a dry non-stick pan. I’m not sure that it tastes exactly like bacon, but it’s strong point is that it has a good flavor all on its own which is what I think defines any good vege meat.

Morning Star Chik Patties:

A great chik’n patty if you are looking for a crispy chicken sandwich, easy to cook in the skillet or the microwave (both ways come out tasty and crispy). Overall Morning Star has good stuff and is widely available.

 Tofurkey: 

really succeeds at a lunch meat texture and has a subtle savory flavor that allows it to support other sandwich ingredients. 

 Fancier Fake Meats:

Green Slice Meatless Deli Slices:

(WARNING not all of them are vegan some use egg white) I’ve often wondered why there was no vege ham alternative, on a recent grocery run I discovered there was one! Green Slice’s applewood smoked slice (I have only tried this flavor, but I’m sure the others are also good) these have a lovely very meat-like texture and flavor. My only quibble is that they are very small and there aren’t that many.

Sweet Earth Facon:

This bacon smells amazing and tastes very bacony. It is cooked in oil, make sure to use paper towel to blot off extra oil.

Light Life Smoky Tempeh Bacon:

Tempeh itself gets a bad rap (you have to cook it in a very specific way), but honestly for sandwiches tempeh is not worth using unless its smokey tempeh bacon. It has a lovely flavor, but it is a very different experience to the other two facons in this list. Imagine it as the contrast between your typical everyday bacon and a thick cut, pepper corn encrusted, artisanal bacon. It is thicker and chewier, but has a delicious smoky sweet flavor.

Tofu:

Pan Seared Tofu:

Ok if you’re really not into fake meats or you just like tasty tofu here is a home made, very tasty, and pretty all purpose recipe for a tofu sandwich filling. This recipe is from The Pho Cookbook by Andrea Nguyen. Best part about it, no need to press! Cooking it in the pan before adding oil drives off water super well, and gives a really unique tenderness. We eat this on it’s own, it’s that good!

Ingredients: firm tofu, 1 TBSP neutral oil, 1 TBSP soy sauce (optional in this case if it doesn’t fit the VIBE of your sandwich, if you leave out the soy sauce make sure to compensate with other umami ingredients in the sandwich) 

Instruction: cut your tofu into desired shape (triangle or domino or whatever) put them in a DRY non stick pan, and drizzle with soy sauce on both sides (if desired, salt and pepper could also be used). 

Cook on medium without disturbing the pieces for ~5 mins. 

Drizzle with oil and then flip them, allow the second side to cook for ~5 mins.

To check if the second side is ready try shaking the pan a little, if the tofu moves you can flip. If they are not to your desired brownness flip again and allow to continue cooking until you are satisfied. You are looking for a mottled brown color.

Crispy Tofu:

If you are looking for a crispier tofu here is a homegrown method that I’ve learned through trial and error, also a great addition to spring rolls.

Ingredients: firm tofu, neutral oil, salt and pepper (any other seasoning you like). OPTIONAL: a sauce as in orange sauce, teriyaki, or even BBQ (never tried BBQ but it could work.)

Instructions:

Most important thing for crispy tofu is to drain and PRESS IT. I would press it for between 15-20 minutes. Either cut up your pieces to desired shape and size before pressing or press the whole block if you want to prepare a big portion.

After they are pressed and the moisture is removed, season your tofu. I’ve experimented with rolling tofu in cornstarch to add an extra crispiness but it should crisp up on its own. You may just sprinkle your desired seasoning on both sides as you like. 

In a non stick pan fry tofu on both sides in oil (enough to coat your pan) on medium high heat until golden brown and crispy. When cooking tofu I’ve heard it’s good to leave it undisturbed before flipping to prevent bits sticking to the bottom and preserve inner softness. Try shaking the pan, if the tofu moves a bit it is not going to stick to the pan and lose it’s crispy outer layer. When they are finished cooking set the tofu on a paper towel to remove any excess oil.

OPTIONAL: in the last minutes of cooking add a sauce of your choosing, flip the tofu to coat.

Fats:

Avocado:

Avocado is a great addition to almost any sandwich, especially if you are vegan or lactose intolerant. It can easily take the place of cheese or mayo in 99% of sandwiches.

Vegan Cheese:

My girlfriend has tried MANY vegan cheeses and has found all of them to be disappointing. So we have no recommendations for vegan cheese. 

Garlic Butter:

A tasty spread to up your sandwiches flavor. we don’t have a recipe with EXACT measurements, this is all to taste. This can be applied to any sandwich for extra flavor and fat.

Ingredients:

A couple spoonfuls of Butter/Vegan butter

1 small garlic clove (or garlic powder)

Black pepper

Italian herb blend (or pretty much any green herb, fresh or dried [dried preferred] will be tasty)

Honey (if vegan just leave out the honey)

Instructions: In a small bowl grate your garlic clove into the butter, add all other seasonings and the optional honey, and mix. Make sure and taste, if you find it under flavored add more of the flavor stuff, if it is overpowering add more butter (this can keep in the fridge if you end up with too much). Then just spread the desired amount on your toasted bread.

(L) Mayonnaise:

Ok listen, it's stinky. But so is almost every cheese. It adds more of a feeling than a flavor, the fattiness can really uplift a lot of sandwiches, especially with tomato. But, if you are opposed to mayo for whatever reason, avocado, cheese, even olive oil, will fill this role. (not sure about vegan mayos but it can't be that hard to nail right? (Moth does not endorse this pro mayo stance)

(L) Vegan/Dairy freeRanch:

I don’t like ranch, but this homemade stuff really justifies it. I used normal mayo but it should work with vegan mayo. This is a very loose recipe, so tweak it to what works for you

½ cup mayonnaise (egg or plant based)

½ a lemons worth of juice

¼ cup oat milk (soy and almond milk don't play nice with savory flavor)

1 tsp garlic powder

Salt and pepper to taste

1 tbsp fine chopped fresh dill (or dried, or any green herb0

Whisk the mayo, milk, and lemon together. Add your herbs, and let it sit in the fridge overnight

This is the most important step, this time allows the garlic powder to rehydrate and the herbs to steep that give the ranch its signature flavor. Ranch is basically garlic powder sauce.

I have not tested this ratio much (ok fine at all), so trust your gut! 

Also fun fact,  juice of 1 lemon + 1 cup of oat milk + time = 1 cup of vegan buttermilk!

MISC:

Deli dressing:

You can buy this bottled in store or make your own at home easily. It will add that deli je ne sais quoi to a sandwich. Works best on a simple sandwich that might otherwise be lacking in flavor.

Ingredients:

Olive oil 

Red wine vinegar (any vinegar should do TBH)

Italian seasoning (again some dried oregano or other similar dried herbs should be fine)

Salt and pepper

OPTIONAL: put some vinegar hot sauce (tapatio, cholula, taco bell packet, etc) in that bad boy.

Instructions: mix it UP. This is another recipe that I usually just measure out by eye and taste

Falafel: I am not very experienced in making falafel so I don’t have a recipe on hand, but they are yummy.

Sprouts: a welcome addition to almost any sandwich, earthy, light and crunchy. They are also really easy to grow in a jar at home.

Pickles: love these funny dudes, they don't play well with sweeter sandwiches though. Use your judgement.

Chips: put em in there, 12 year olds know what they're doing.  

Dutch Crunch: objectively the best sandwich bread. 

Coleslaw: if you dislike coleslaw maybe you’ve only had a mayo based one. The only good coleslaw is vinegar based. Thin sliced cabbage, olive oil, vinegar of choice, honey (or vegan alternative) a spoonful of grainy mustard and salt and pepper. Great on a chik’n based sandwich.

Vegetarian Sandwich Ideas:

I don’t really have anything ground breaking here but here are some of the tastiest sandwiches I’ve made. If for some reason you want to try making one of these you can add or leave off anything you like. Salt and pepper all your sandwiches. And add cheese to any if you eat cheese!

BLAT or BLA:

To start this off, I don’t like tomatoes in sandwiches, I know I’m not correct, but you can add tomatoes if you want.

Ingredients: 

Garlic butter

iceberg lettuce (or any lettuce)

avocado

facon (my fav is morning star farms, a fancier facon such as smoky tempeh bacon is also good but has a completely different flavor and texture)

tomatoes (optional because I do not like them)

(L) TOMATO TIP: salt and pepper your tomatoes and let them sit a moment, also if its not tomato season cherry tomatoes are ur best bet for a decent tomato from the store.

Orange Tofu Sandwich:

A note: feel free to substitute a different sauce or to omit sauce entirely. The pan seared tofu makes a good sandwich filling without any extra sauce.

 Ingredients: pan seared tofu, crispy tofu, or gardein orange chikn nuggets (these come with a packet of orange sauce)

Orange sauce

Iceberg lettuce (other lettuces or even finely chopped cabbage will be good as well)

Avocado

Thin sliced sweet or bell pepper 

(L) Fancy “Ham” on Rye:

Ingredients:

Rye bread The rye bread adds a lovely funky herby note to the entire experience. Its what makes it fancy.

Green Slice applewood smoked(or any You could use tofurkey, but honestly if you find it/afford it green slice has an amazing texture and deep flavor that tofurkey doesn't. This is a simple fancy sandwich, splurging is gonna go a long way here.

Garlic Honey butter

Iceberg Lettuce (again or any other lettuce, or a mix with arugula and spinach)

Optional mayo: (L) i adore mayonnaise on this kind of sandwich, it really lets the other flavors shine. I havent tried it with avocado, my gut says it wouldnt work as good but I’m not a cop put some on there avocado is yummy. 

Optional cheese a sharp cheddar or fancy gruyere. 

Crispy Chik’n Sandwich:

Ingredients:

Morning Star Chik Patty (spicy one if ur spicy)

Facon (strong recommendation for morning star on this one) 

Vinegary vegan coleslaw (or any lettuce iceberg is recommended and easier on the fly)

Dill pickles (pickles+crispy chicken very yummy, we specify it on this one because its almost necessary for a spicy sandwich.)

Condiments of choice (ketchup, BBQ, honey, hot sauce etc)

Deli Style Sandwich:

A really basic sandwich, add whatever other sandwich fixings you like.

Ingredients:

Tofurkey

Sprouts

Iceberg lettuce

Sandwich dressing

Avocado 

Pickle or Cucumber

[ma-worm]

Happy Winter Solstice

yep I did this again because it was fun af last time, this time its seasonal edition.

Borscht: There are many types of Borscht in many different cultures as it is a very widespread food, found as far as from Eastern Europe to Northern Asia. Borscht is often associated with its role in religious traditions of various denominations that are common in Eastern Europe. In Poland and Ukraine, borscht is usually one of the dishes served at a Christmas Eve dinner. Celebrated after the first star appeared in the sky on December 24 (Roman Catholic) or January 6 (Greek Catholic), it is a meal which is at the same time festive and fasting, which excludes ingredients of land-animal origin. Christmas Eve borscht is, therefore, either vegetarian or based on fish stock and is not typically mixed with sour cream.

The Borscht in the game is based on a specific type based out of Northeast China known as luó sòng tāng(罗宋汤). This variety of Borscht is made with red cabbage and tomato as opposed to beetroot to give it it’s vibrant red color and does not include sour cream, instead it most often uses flour as a thickener. We can see this in her design which includes cabbage, tomatoes, no beets, and a more orange-tinted soup rather than the deeper red of beet-based Borscht. It was introduced by refugees from Russia but adapted and made popular by Chinese residents. Interestingly enough many of the adaptations bring the dish back closer to its origins as a soup made with ingredients found locally used to keep warm and fed through lean times, particularly the winter.

Eggnog: While culinary historians debate where eggnog originated, most agree it came from from the early medieval British drink called posset that was sometimes used as a medicine for colds and the flu, this is possibly where an association with the coldest season began. Even though now it's known not to have many medicinal properties beyond a good amount of protein, Eggnog is still a commonly bought item for winter celebrations, especially Christmas.

Posset originally was made with hot milk curdled with wine or ale and spiced, eggs and figs are thought to have been added around the 13th century. The in-game eggnog is likely based on “My Lord of Carlisle’s Sack-Posset” from the 17th century, which contained heated cream, cinnamon, mace, nutmeg, eggs, and sack wine. Additionally, sugar, ambergris, and musk were stirred in. This drink would have been very expensive to make and a luxury further displayed by nobility in special posset pots often made from silver and decorated lightly. In modern times there are now many more affordable recipes of eggnog including sugar-free, fat-free, vegetarian, vegan, alcohol-free, to name a few and it can be consumed by almost anyone.

Gingerbread: Gingerbread could refer to many types of cookies, cakes, or biscuits typically flavored with cinnamon, nutmeg, cloves, and, of course, ginger. It is said to have been brought to Europe by an Armenian monk in what is now western Greece in 992 CE and it later brought to France when he moved. By the 13th century varieties were starting to be found all over Europe, often being made by organizations such as nunneries and guilds. Some decorative gingerbread biscuits began to be made around this time as well. The first documented trade of gingerbread biscuits is from the 17th century where they were sold in monasteries, markets, and pharmacies. They were thought to have some medicinal properties, which was not unfounded as ginger root is often used to soothe the stomach.

One of the most famous styles of gingerbread, gingerbread men, was developed in England in the court of Elizabeth the first for foreign nobility and ambassadors. Only in more recent times did this decorative styling become associated with Christmas despite a long history of Christians making gingerbread biscuits. In many places, it’s variants are still eaten casually and are often less flashy than the holiday cookie most people recognize.

Jiuniang:  Jiuniang is a sweet pudding or soup-like dish made with partially broken down rice in a sweet, slightly alcoholic, base. It was originally discovered as a byproduct of making a type of rice wine known as Mijiu. Jiuniang must be stored carefully or quickly consumed or it will turn to rice wine or vinegar as it continues to ferment. Because of this it is most often made and eaten in winter when it is easiest to stop the process.

Jiuniang is a dish often served during the Dongzhi Festival, a popular Chinese winter solstice holiday often associated with family reunion and ancestors. During this festival, it is often eaten with tangyuan and/or flavored with sweet osmanthus. Medical research has shown the dish to be quite beneficial for one's health, providing energy, helping circulation, and aiding in digestion and appetite. In other words, it is a nearly perfect food for a wintertime celebration.

Tangyuan: A dumpling made with glutinous rice flour and often served at festivals. They are cooked in boiling water and served in a soup or with sweet syrup. Dessert specialty shops have created many new colors and flavors of tangyuan to meet the changing needs and tastes of consumers the traditional filling of tangyuan is sesame paste, ground black sesame seeds with sugar and lard, but the fillings can range from chocolate, fruit preserves. red bean paste, peanuts, pumpkin, and even mashed potatoes.

They are most often eaten at the winter solstice and lunar new year, although they can be found all year round. They are often eaten with family and symbolize togetherness, a theme that follows the Dongzhi Festival, and the name tangyuan is even a homophone for union. Tangyuan at this event is often served filled or unfilled in Jiuniang and sweet osmanthus, and they are considered a needed part of the celebration.

Candy Cane - Candy canes are a commonly enjoyed sweet associated with Christmas and Saint Nicholas day. the are traditionally unflavored beyond sugar and white  but now many colors and flavours can be found. They are often given to children and can represent the crosier of Saint Nicholas. Croisers allude to the Good Shepherd, an epithet associated with Jesus. They became more decorated as Christmas festivities became more extravagant, gaining stripes and flavoring. Candy canes are even credited in peppermints strong association with winter and Christmas although the reason why they were flavored with mint is not known for sure beyond possibly the cooling sensation of menthol.

Folktales say that a choirmaster in 1670 Germany is responsible for the creation of candy canes after he asked a local candy maker to make sugar sticks to keep children quiet during the church’s nativity scene. To justify this he had the candymaker turn the ends of the sticks like that of a crook to symbolize the shepherds who visited baby Jesus. This idea became popular and cane canes became a popular thing to give children during nativity plays. This legend explains the strong tie to Christmas, although it hasn’t been proven with certainty.

[fattywrites]

Cheap, Simple Recipes

So I’ve put together 10 of my cheapest recipes. Each one - according to my grocery costs - runs about ~$5 to feed ~6 people (or one very, very hungry fatty). 

1. cabbage and sausage >>put like half a stick of butter in a pan (this is necessary). Get in melting. Go in with a sliced onion and one of those rul cheap smoked sausage links cut into slices (I cut mine super thin so that I get more bites of sausage). When the sausage is looking brown and the onions are soft, hit it with an entire head of cabbage. You can cut the cabbage how you want to. Sometimes I slice it thin like slaw, and this only takes like 40 minutes. Other times I cut it in bite-size squares, and this takes an hour and a half. It’s up to you. Anyway throw a whole head of cabbage sans core in there. If you can barely stir the pan, you’re doing it right. Season with seasoned salt or creole seasoning (or regular salt, I guess) and let it cook covered low and slow, stirring it like every 10-15 minutes until the cabbage is all softened and buttery and your mouth is watering. I honestly make this like every two weeks cuz it’s life, so be warned, it’s addictive.

2. haluski >>Shred an entire head of cabbage and start melting some butter in a rul big sautee pan. When the butter’s melted throw in the cabbage. You can also throw in a sliced onion if you want. Don’t forget to salt and pepper (I use creole seasoning, keep in interesting). Get that going. Heat a pot of salted water (I use creole seasoning to salt the water, too. No chill) to a boil while the cabbage is going. Add in a bag of egg noodles to the water, cook & drain them. The cabbage should be ready. Add in the egg noodles. Carefully fry them up with the cabbage, adding more butter if you need to. Once it’s getting a little crispy, take it off the heat and serve.

3. congris >>I’m going to be honest, I have about 7 different recipes for congris and I don’t remember which one is my favorite so I’m going to give you 2 options Option one: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil, fry up a lil garlic, a small onion, and like half of a green bell pepper. Add in 2 cups rice and fry it in the oil for 3 mins (I actually set a timer cuz I’m bad at noticing when the rice is toasted). Hit it with the beans, then take your measuring cup to your water supply and fill it to the 3 cup mark (move fast don’t burn your rice). Add the water in (stand back it’s gone bubble up). Mix it. Season it with EITHER adobo seasoning OR a chicken bouillon cube (Maggi is the best ijs). Add a touch of oregano. Bring it to the boil, boil it until the water’s looking kind of evaporated and you can see the rice, then cover it, drop it to low, and let it steam for 30 minutes. You actually want the rice to be dry not sticky, and for there to be a crust on the bottom of the pan. Option two: drain a can of black beans over a measuring cup. Get a sauce pot hot with some coconut oil and fry up like a 1/4 or a 1/3 cup of sofrito (the green one. It has a different name in the grocery store but literally everyone I know whose latinx calls them both sofrito lmao). This is not going to take long. Add in your 2 cups rice, toast it 3 minutes. Add the black beans in. Fill your bean-juice filled cup up to 3 cups, add it in. Use EITHER adobo seasoning to taste OR add a chicken cube (Maggi is best). Boil it until the extra water has evaporated off, drop it to low-low and cover it, let it cook 30 minutes until the rice is cooked by dry and there’s a crust on the bottom of the pan.

4. split pea soup >>Heat your oil of choice in the bottom of a pot, then add in some onion, garlic, a carrot cut into pieces, and if you have any, some sweet pepper. Let it cook a little. Wash and drain 2 cups (or a 1lb bag) of split peas. Add them in. Cover in water, add in chicken bouillon for your salt, then throw in a leftover steak bone. Cook for 2-3 hours or until the peas have turned to mush. Can be eaten on its own but I like to crumble a piece of corn bread in the bottom of my bowl and then ladle the soup over it, oh ma god.

5. bacon beans >>Cut up like half a package to a full package of bacon and fry them in your soup pot. When the fat is rendered out, add in 1-2 jalepenos diced finely with their membranes and seeds removed (you can put the seeds if you want but that’ll make this rul spicy). Wash and sort 2 cups or a 1 lb bag of dry pinto beans (no soaking required). Add them into the pot when the bacon’s looking incredible, then add enough water to cover the beans by like an inch. Add a chicken bouillon cube and about 1/3 cup of red salsa (whatever’s in your fridge is fine). Mix it up, and cook it covered (or uncovered if it looks soupy) for a few hours. It’s done when the beans are soft and tender and when your entire house smells so good you don’t even know what to do about it. Like the split pea soup, I usually serve this over a crumbled up slice of corn bread.

6. ham and peas >>Dice up a package of fully cooked ham (you can use those precut ham chunks, you can use a ham slice, you can use ham slices for sandwiches if that’s all you have, you can also use smoked sausage cut in quarters and diced or hot dogs diced up, I won’t tell on you lol). Add a good amount of butter to a sauce pan, add some sliced garlic, put it on medium heat, go in with your ham and sautee it. When it’s starting to get brown, add in a bag of frozen peas. Let it heat through and mix around until the peas are that gorgeous bright green color they get. Then take it off the heat. This literally takes like 10 minutes.

7. pasta e ceci >>fun fact, I got this recipe from my Italian Renaissance history professor. This dish predates the use of tomatoes in Italy and it was a staple dish among the peasants. Put some olive oil in a pan. Slice up a few garlic cloves, put them in the cold oil, then turn the heat on. Once that’s sizzling dump in a can of chickpeas with their juices. Add a little bit more water to make sure they’re covered, change the heat to high. Add adobo seasoning (or salt, I guess) and like a half tablespoon of dried rosemary depending on how old your rosemary is. Let it boil for like 5 minutes, then mash 1/2-3/4 of the chickpeas. Add in 2 cups of a small pasta shape - elbows, shells, bowties, etc - then add enough water to cover the pasta by like an inch. Still on high heat, cook it, stirring occasionally, until the pasta is done and the chickpea sauce is thicc. This takes about 15 minutes but it also depends on how much water you add and I am a lawless hellion who doesn’t measure things so I can’t help you there. This tastes amazing asf though.

8. beans and greens >>Soake a 1lb bag of washed/sorted white beans the night before.Day of, add garlic to a good amount of butter or olive oil in a soup pot, then heat it. Water your outdoor plants with the bean water, then add the beans to the pot and add fresh water to cover the beans by an inch or two. Add in some chicken bouillon as salt, a can of diced tomatoes, some herbs (I like italian seasoning here), a little red pepper flake, and lots of black pepper. If you have any old hard cheese rinds, add it in here, too. Cook it for like 2 hours until the white beans get rul thicc and break down. Then add some finely sliced dark, leafy greens and let them break down (if you’re using collards just add them when you add the beans, btw. But I typically use a bag of frozen kale cuz it’s already cut small asf). Also this might take a lot longer than 2 hours to cook if you have old beans, fair warning. After the greens are tender, the soup is done. As a Next Level flavoring, if you have miso paste on hand and you mix a little in at the end it takes this soup to the next level. This is definitely optional, though.

9. john bisseti >>This is another old family recipe from my great-grandmother during the Great Depression. One time her sister published the recipe and she didn’t talk to her for a few years. My great-grandmother passed away like 40 years ago but I don’t want to be haunted so I’ve adapted this from her original a little, it is not the recipe I use. Brown a package of ground sausage with green pepper, onion, and celery, and cook a bag of egg noodles. Mix up a can of condensed tomato soup. Grease a 9x13 baking dish. Add half the noodles, then add half the sausage mix. Add the rest of the noodles, then add the rest of the meat. Sprinkle shredded cheese on top, then pour the soup mix over everything. Bake at 375 for 1 hour. You want the noodles at the top to be crisp and crunchy.

10. kimchi soup >>This isn’t authentic at all but it’s friggin delicious and I highly recommend it. Heat oil in the bottom of a soup pot. Sautee a sliced smoke sausage link and the white parts from a full bunch of green onions. If you want to splurge for mushrooms, dice some up and add those as well. Once it’s a bit brown, go in with a jar of kimchi that’s already cut up. If you don’t want this to clear your sinuses I recommend draining the brine off* first. Saute it a little bit, then add an entire head of cabbage cut in bite-size pieces (shredded, square, your choice). If it’s hard to mix, you’re doing it right. Season with adobo or creole seasoning or salt--kimchi is salty so don’t use too much, and especially if you put the brine it, you may not need to add salt at all. Let it go on low like 20 minutes, then go mix it up so your sausage doesn’t burn. Then cook the shit out of it. Low and slow for like 2-3 hours. You shouldn’t need to add any liquid beyond what cooks out of the cabbage. Just before serving add in all the green parts from your green onion bundle. This soup is the best.

PROTIP: you can reserve the kimchi brine (or the brine of any pickles you like) in a jar, add in freshly cut vegetables, put it back in the fridge, and in a few days you can enjoy refrigerator pickles.

[airlock]

so, folks, having put a great deal of time into staring at the dining hall menu on Fire Emblem: Three houses, I decided to attempt a fun little exercise: what if I set about putting together a list of what my dislikes, neutrals and likes from the list would be if I were attending Garreg Mach?

and see... due to my presently undiagnosed neurodivergence, I have a hypersensitive palate, as well as a hypersensitivity to textures. I have been described by sufficiently rude people as “difficult to feed”. if y’all have seen and remember that one post where you tally up everything you would eat and get a higher score the less of a picky eater you are, well, I scored like a two or a four on that. so, y’know... this is going to be fun y’all

The Wretched Food Sins (dislikes)

Beast Meat Teppanyaki, Pickled Rabbit Skewers, Gronder Meat Skewers, Garreg Mach Meat Pie

see, I’m just going to get this one out of the way immediately: I don’t like red meat. when I tell people that, their first assumption is usually that I’m a vegan or avoiding the shitload of growth hormones or whatever, but no, I still eat some other types of meat and health is obviously not a priority in my diet; I just find that red meat tastes and feels something awful. we clear? we clear.

Onion Gratin Soup

(Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out.)

onions I’m also not very fond of. when they’re used for flavor, they’re normally used in small enough amounts to be safely ignored, but here it seems that the idea is to eat whole baked onions off a soup, like... is that a thing that human people do with the single lives that they have??

Country-Style Red Turnip Plate

(A balanced meal including red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic.)

just not sure about this one; I mean, it’s not that I actually recall ever eating a turnip, or that a “verona” is a real vegetable that I can compare to any extant thing... I just don’t think I’ve ever had a good time attempting to eat a plateful of vegetables and I don’t have much faith that the monastery cantina is breaking new ground there

Vegetable Stir-Fry

(A dish of dried tomatoes, cabbage, chickpeas and other vegetables, stir-fried with egg. Nutritious and very filling.)

I might just be mixing up terms, but if I understand correctly, I’ve never heard of stir-frying before. it sounds like a cool thing, though! I do love the the idea of using egg as a base for this, too! it’s a pity that they then proceed to pick nothing but ass ingredients for the entire rest of this particular recipe

Fish and Bean Soup

(A soup made by simmering white trout and chickpeas. A simple yet wholesome dish.)

sorry, head chef, beans are a horrific mouthfeel and you cannot and will not convince me that a dish featuring them is uwu wholesome

Pickled Seafood and Vegetables

(A Dagdan dish of raw fish and turns pickled in a vinegar-based seasoning liquid. Rarely eaten in Fódlan.)

so, I’ve actually had the idea for this post quite a ways ago, and one of the very first things I had in mind was the precise burn I was going to deliver unto the smell of vinegar. right? thing is, it’s been so long since then that the anedocte I was going to use as a delivery vector for that burn has since taken a dark turn. it won’t really be worth the while to unpack it at this point, so I’ll just skip to the punchline: the smell of vinegar is indistinguishable from the smell of dog piss

Cabbage and Herring Stew

(Cabbage and Albinean Herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick.)

ew, what the hell? what sort of florida man recipe is this? “oh, let’s stew some fish, but make sure the entirety of its intestines are stewing in there so that the final product can punch you in the mouth with bitterness”. what? who’s that supposed to appeal to? I can understand this being one of Hubert’s favorite meals but why would absolutely anyone else do this to themselves? and it’s with this demon fodder here that we finish the hell section on an absolutely burning note and proceed to...

The Purgatory of Eh, I Guess, Maybe (neutral)

Pheasant Roast with Berry Sauce

(Well-roasted Fódlan pheasant drizzled with a berry reduction sauce.)

we’re getting somewhere; poultry is like, 80% of the protein in my diet, and sweetness is precisely the only flavor I can tolerate in major excess. alas, in gastronomy, one plus one doesn’t always make two; I’m not sure this combination here works or just clashes frontally

Vegetable Pasta Salad

(Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly.)

we’re out of the hated food list, but that doesn’t mean you’re safe yet from listening to me maw about foods that are supposed to be super common!

you know how I prefer to take my pasta? over water, butter or olive oil with absolutely no sauce. additional seasoning also needs not apply, although salt is welcome. fun fact: my ideal instant noodle is cooked with only a small amount of flavoring powder. so yeah, there you have it, that’s the “hey guys I eat bread with nothing in it and have a good time” moment of the jour

but back to the point -- how does this particular pasta measure up? well, I took a look at the in-game model of it and it appears to pass the most important bar: no sauce -- or, at least, if there was any, it was thick and yellow and it made a fool of me. anyways, I might not particularly dig some of the vegetables thrust into the pasta here, but the beauty of it is that I can probably pick and choose which ones I will actually eat, which makes this a solid ehhh it’s solvable

Fruit and Herring Tart

(A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital.)

again, I don’t object to the components but I’m not sure about it all adds together. is that a real thing, like, putting a god damn fish into your fruit pie mix?

Fish Sandwich

(A simple dish. Airmid Cabbage is pickled in vinegar and served with cabbage between two slices of bread.)

a fish sandwich plain and simple, I would happily chow down; fish is the other one of my acceptable meats, after all. thing is, as non-domestic sandwiches usually do, this one comes with a bunch of add-ons that I absolutely do not want and it’s hard to tell how much can be salvaged. like, there’s old man vinegar/piss again, and besides, I swear I’ve eaten leaves off the ground that had better texture than cabbage. so, like, can we go even simpler, head chef? bread, fish, and no wicked ideas?

Spicy Fish and Turnip Stew

(Spicy stew made with Teutates loach and turnips. The monastery’s unique recipe features spices from Dagda.)

come to think of it, I don’t think I’ve ever eaten a stew. if it’s very much like a soup, then it might have as much of an annoying texture as one, but if it’s just a soggy filet, then that might work out. anyway, between that and the non-specification of what those spices from Dagda are intended to do with the recipe, I’d have to taste it to believe it

Super-Spicy Fish Dango

(A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato.)

ugh, that was so close. fried dough and fish sounds AMAZING, it really does. but the first strike here is “super-spicy”; I did mention having a hypersensitive palate, yes? now add that to the fact that I’m white. the real crushing sin here, however, is the inclusion of fucking tomato. we were so close to greatness! we were this close! anyways, depending on how exactly the dried tomato is meant to be implemented here, it might be possible to just pull it out with a fork and accept the mouth-hurting substances in a bid to have a good time anyway

Sweet and Salty Whitefish Sauté

(Whitefish is coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor.)

tomatoes again! seriously, you creeps keep throwing that in with one of my sole acceptable approaches to meat! although fortunately, I gather that, with this one, the goal is not for the tomatoes to be eaten, just popped on the juice that this fish is jumping around in while it roasts, so maybe there’s salvation for it yet... I do want to find out whatever in the world an “addictive salty-sweet flavor” is supposed to mean, admittedly

Sautéed Pheasant and Eggs

(Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed with spices. Invention of a certain noble.)

again, we broke it right at the finish line. I like the idea of a pile of chicken strips and scrambled eggs; would have some fun digging through it and all. alas, Alfred von Certain Noble had to go and throw cabbage into the mix. at least, maybe, if it’s shredded, then the awful texture is eliminated and that makes it straight-up just eating some leaf? it might be sufficiently non-intrusive

Gautier Cheese Gratin

(A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor.)

I... do I want to know what “unique flavor” this is? because chicken gratined with cheese sounds good, but you could potentially go wrong with the type of cheese, and the fact that this apparently counts as a bitter dish doesn’t leave me particularly hopeful...

Small Fish Skewers

(Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few.)

okay, yeah, “muddy flavor and dry texture” isn’t exactly the sales pitch of the year, but these sound like reasonably ignorable things in favor of what would just be grilled fish on a skewer with no more of those terrible nonsense ideas like adding some fucking tomato

Fried Crayfish

(Fried and breaded Caledonian crayfish. Looks much tastier than it actually is.)

looks are all we have to go by here, but besides that, intsys, you’ll have a lot of labor to do if you want to convince me that a fried and breaded anything isn’t good if it’s not, like, inherently ass as an ingredient. what keeps this one from reaching the heavens is most likely not the taste or the feel itself, but mostly just the fact that I’m probably allergic to shrimp

The Blessed And Divine (likes)

Saghert and Cream

(A baked confection coated with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings.)

first, I have to get this much out of the way: does anyone know what the hell a saghert even is? cursory searching has only led me to results about Fire Emblem, so it might be a made-up word altogether...

... that said, the aforementioned cursory searching has also brought me to this blog where I got to see someone’s idea of what the thing would be in real life, and the result is definitely something I’d want in my mouth, stomach, and soul, so there we go!

Sweet Bun Trio

(Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar.)

is this supposed to be like sweetbread or like, dumplings, which might actually be made with eggs and sugar...? oh, who am I kidding, I’d scarf the hell out of either one. and hey, no need to be subtle with the sweetness, either!

Peach Sorbet

(A sorbet made with thin slides of magically frozen peach, dusted with bean flour.)

o, ice cream... I have a rather layered relationship with that one. I’m never one to turn down plain desserts, least of all when tradition also permits me to dump six layers of whatever the hell else to (sweetly) spice it up, but the hypersensitivity in my mouth also extends to temperatures, and ice cream is normally and understandably served in very low ones. I usually try eating when it’s, like, nearly melting or already melting... but is that even on the table if we’re talking about pre-refrigeration ice cream made with very strangely applied magic? thoughts to mull over. but I won’t let them get in the way of yum, ice cream

Daphnel Stew

(Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves.)

simplicity goes a long way, as usual! again, I have no idea how a stew tastes, but again, poultry is pretty much the backbone of my diet, and I suppose it doesn’t sound objectionable to take it soaked in saltwater. at least, if I’m presuming that the onions are there for flavoring the stock and not once more for the absurd suggestion that I should be eating them whole

Deirdriu-Style Fried Pheasant

(Pheasant meat pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat.)

holy shit this sounds great. like, I want this in real life, especially the whole pseudo-sandwich arrangement. I’m optimistically assuming that we’re picking a decent type of cheese and not, like, cheddar, but that's really the only possible stumbling block

Grilled Herring

(Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips.)

I’ve expressed not being familiar with the taste of turnips, but even if I hate those too, it sounds like it’s pretty easy to ignore them here in favor of what’s just some shredded and grilled fish, which hits the spot

Fisherman’s Bounty

(Freshly-caught fish are cut into chunks and stewed together to make this hearty dish.)

right, so I’m not actually 100% sure about this one, if only because the model of the dish appears to contain some unidentifiable bits of disgusting red whatever, but if the description alone covers it, this just seems to be plain and nice

Two-Fish Sauté

(Two types of fish are cut into strips and sautéed in butter. This lavish meal hails from Enbarr, the Imperial Capital.)

and this sounds similarly plain and nice, but also even better, because the sautéeing in butter sounds like a great addition. now we’re finally on the right track with regards to fish meals! keep the red devil testicle fruits away from those!

Bourgeois Pike

(A gourmet dish with Airmid Pike, vegetables, and a sprinkle of expensive spices. Popular among nobles.)

the punchline writes itself, doesn’t it? but don’t get me wrong -- while I haven’t grown up wanting for money, being bourgeoisie is just what my family wishes were the case.

as for the meal itself: the in-game model appears to be just fish filet, served without any gross sauce, so I’ll happily take it, as long as this “sprinkle of expensive spices” isn’t doing anything too janky in there. ... but hey, most expensive things exist primarily for the purpose of being janky, so maybe I’m being too optimistic

Sautéed Jerky

(Jerky aged in the monastery and sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink.)

my first instinct was to throw this right onto the undesirable meat section because it’s jerky, but apparently, this is poultry jerky? I’ve never heard of such a thing existing, but I need to try it sometime. for now, I’ll just assume it’s as good as it sounds

so, there you have it! it seems that quite a bit more of this menu is edible than I would have expected? or perhaps I’m just being very optimistic, since I’m not face-to-face with whatever offputting smells and textures I could potentially be dealing with here

[aegissi]

ooh do you have any food recommendations, anything new which i could try out? and how has your day been? i hope ur doing well

oohh I would recommend rabokki (ramen+teokbokki), what I do is that I do the sauce with like half a spoon of gochujang (red pepper paste), two spoons of soy sauce, one spoon of sugar, two spoons of ketchup (bc I can't eat if its too spicy) and then I put it into water (not too much water bc it's not a soup) and when it's boiling I add onions, carrots and teok (tubular rice cakes I think they're called?) and then I wait until the teok is cooked and I add the noodles and a bit of the ramen packet flavor.... and then cheese on top (u have to make it melt!!!)..... basically u can adjust the recipe based on ur taste!! (oh and u have to like move the teok around bc it's gonna stick to the pan/pot otherwise) and also if u just do regular instant ramen u can add a spoon of curry powder as a nice little touch (and also green onion and chinese cabbage cut into bite sized pieces) 🍜 u can also try to make bibimbap which is just rice with vegetables and a sunny side up egg on top with a bit of gochujang mixed in (I like adding a spoon of soy sauce when I cook my vegetables)... basically I mostly cook vegetarian korean food hshdjd

as for my day,,,, it was rather uneventful, I cleaned my apartment, I watched some youtchube videos, I listened to a podcast (gayv club which is abt gay movies nd it's really fun), I made some crepes and I opened my word document for an essay I basically almost finished really but I hate the prof so much that I don't even wanna finish it dhhdjdj but oh well there's still tomorrow

[alfineiros]

Top 60 Healthy Food Brunch Recipes

Searching for new early lunch thoughts? Attempt one of our 60 best informal breakfast plans! With a lot of sweet and appetizing choices, we have something for everybody.

Early lunch Recipes

I figure informal breakfast may very well be the most mainstream dinner out there, and all things considered. An ideal blend of breakfast and lunch, it's a supper you relish on loosened up mornings, and it's an opportunity to stack up on new, sound nourishments just as sweet extravagances. In case you're searching for thoughts for anything from a major Christmas informal breakfast to an apathetic end of the week dinner for two, you're certain to discover something you love beneath. Loaded up with simple, possible, and delightful plans, this rundown is separated between sweet informal breakfast thoughts and exquisite early lunch thoughts. Also, there's a little area of early lunch commendable drinks toward the end.

1. Cinnamon Rolls

I make these custom made cinnamon rolls each year for these special seasons. Delicate, gooey, and simple to make, they're constantly a hit with loved ones!

Early lunch Recipes

2. My Favorite Banana Pancakes

These banana hotcakes are delicate, all around spiced, and brimming with delectable banana season. I utilize a mix of entire wheat baked good flour and oat flour to make them, so they're more advantageous than your normal flapjack, and they likewise happen to be veggie lover!

3. Exemplary French Toast

Custardy, delicately sweet, and brilliant earthy colored, this French toast formula is the ideal end of the week informal breakfast.

4. French Toast Bake

At the point when I'm making french toast for a gathering, I go to this prepared french toast. Made with challah, almond milk, and an earthy colored sugar beating, it's decadant and heavenly.

5. Sound Banana Bread

I can't envision a superior early lunch than thick cuts of banana bread close by something exquisite (read on for thoughts!). Made with almond flour, it's overly damp and nutty. Include the way that it's anything but difficult to make and pleasantly spiced, and you have a portion that checks all the banana bread boxes.

6. Lemon Cornmeal Pancakes from Love and Lemons Every Day

It does not shock anyone that I'm insane for these lemon flapjacks, yet attempt them, and I'm certain you will be as well. The lemon juice goes splendidly with the cornmeal base. Blueberries for serving are strongly suggested. 🙂

7. Best Carrot Cake

I make a carrot cake for Jack's April birthday consistently, so to me, it's one of the principal indications of spring. Cuts of this damp, nutty cake would be the ideal completion to a major spring informal breakfast. What's more, in case you're vegetarian, look at this formula.

8. Almond Flour Buckwheat Waffles from Love and Lemons Every Day

On the off chance that you or one of your visitors is without gluten, these waffles need to go on the menu. The almond and buckwheat flours give them an extraordinary nutty flavor, and they're consummately fresh. Top with new products of the soil syrup for supreme waffle paradise.

9. Prepared Oatmeal with Blueberries

Nothing beats a fresh, oat-y, nutty fixing over delicate heated oats and natural product. This make-ahead formula is one of my top picks for serving a group, and it's superb with any occasional natural product. Peaches, fruits, or another berry would all be acceptable here.

10. Veggie lover French Toast

11 Best Blueberry Muffins

12. Chocolate Zucchini Bread

13. Blueberry Scones

14. Pumpkin Bread

15. Matcha Baked Doughnuts

16. Veggie lover Lemon Muffins

17. Overnight Oats, 4 Ways (set up a short-term oat bar for a gathering!)

18. Banana Muffins

19. Cardamom Yogurt Tea Cake

20. Best Zucchini Bread

21. Coconut Mango Muffins

22. Carrot Waffles

23. Veggie lover Raspberry Coconut Scones

24. Carrot Quinoa Breakfast Cookies

25. Oats Breakfast Cookies

26. Daylight Citrus Chia Bowls

27. Pistachio Goji Berry Granola

28. The most effective method to Make Oatmeal

Appetizing Brunch Recipes

29. Caprese Eggs Benedict with Healthier Hollandaise

from Love and Lemons Every Day

Until I built up this smooth vegetarian hollandaise sauce formula, I never made eggs Benedict at home. The sauce consistently appeared to be too fastidious to even consider attempting in my own kitchen. Yet, this more advantageous variant meets up in a snap, and it's ideal over delicate poached eggs, cut tomato, and new basil.

30. A Frittata!

I've said it previously, and I'll state it once more: frittatas are the best informal breakfast plans. They're overly adaptable and easy to put together – incredible for serving a group. Utilize the most attractive veggies you can discover or take motivation from my preferred veggie, herb, and cheddar blends, which I list in the formula!

31. Breakfast Burritos

This stacked breakfast burrito formula is the most ideal approach to launch your morning. Loaded up with eggs and new veggies, it's solid, fun and simple to make!

32. Shakshuka with Spinach and Harissa

Since runny eggs poached in fiery tomato sauce + great hard bread = early lunch heaven.

33. Solid Breakfast Casserole

My mother's morning meal goulash formula enlivened this veggie-filled egg prepare, along these lines, obviously, it's a staple on our early lunch table. It's new and brimming with veggies, however the best part is the mystery layer of broiled sweet potatoes stowing away at the base!

34. Spinach Artichoke Pizza

Move over, spinach artichoke plunge! This pizza is my new most loved tidbit. The smooth, briny white bean artichoke sauce and strong spinach pesto make a tasty appetizing fixing for fresh outside layer.

35. Sound Egg Salad

What could be cuter than little egg serving of mixed greens sandwiches (or egg plate of mixed greens crostini) in an informal breakfast spread? Regardless of whether you've never loved egg plate of mixed greens, I urge you to attempt this too brilliant, new formula that likewise has a yummy veggie lover alternative.

36. Flavorful Porridge

Entire oat porridge gets an appetizing twist with innovative flavor mixes like butternut squash and ginger, or miso and avocado.

37. Rainbow Kale Salad with Carrot Ginger Dressing

A major green serving of mixed greens is constantly an invite expansion to an informal breakfast table, and this one has everything: fresh spring radishes, crunchy broiled chickpeas, smooth avocado, toasty seeds, and dried cranberries for a little sweetness. A new carrot ginger dressing is the wonderful finish.

38. Strawberry Salad with Basil and Avocado

The best early lunch plans push the limits among sweet and flavorful, and this strawberry serving of mixed greens does only that. Sweet berries pair splendidly with smooth avocado and mozzarella, tart tomatoes, nutty walnuts, and new basil, while a balsamic sprinkle includes the tang that integrates everything.

39. Appetizing Porridge

40. Breakfast Burritos

41. Avocado and Egg Brown Rice Bowls

42. Sound Green Breakfast Tacos (a morning meal taco bar with fried eggs, tortillas, and everything on the side would be so fun!)

43. Shiitake Bacon and Egg Breakfast Tacos

44. Ranchers Market Breakfast Bowls

45. Blueberry Feta Flatbread

46. Chickpea Salad Wraps with Avocado Dill Sauce

47. Tart Cherry Tabbouleh

48. Veggie Frittata Muffins

49. Breakfast Panzanella

50. Chilaquiles with Avocado

51. Chickpea Feta Shakshuka

52. Citrus Napa Cabbage Salad

53. Stove Roasted Potatoes

Drinks

Mimosa Recipe

54. Exemplary Mimosas

55. Strawberry Banana Smoothie

56. Rich Avocado Smoothie

57. Coconut Matcha Latte (or utilize hand crafted oat milk)

58. Lemon Mint Juleps

59. Exemplary Margaritas (present with breakfast tacos!)

60. Ginger Tea Hot Toddy (present with Christmas or New Year's Brunch!)

On the off chance that you cherished these informal breakfast plans, look at our preferred Healthy Breakfast Ideas and Easy Dinner Ideas!

60 Best Brunch Recipes

Planning Time: 10 mins

Cook Time: 15 minsTotal Time: 25 mins

Serves 4

My Favorite Banana Pancakes

Ingredients:

1 tablespoon ground flaxseed

3 tablespoons water

½ cup squashed banana, around 1 enormous

2 tablespoons extra-virgin olive oil, in addition to additional for brushing

1 teaspoon vanilla

¾ cup + 2 tablespoons almond milk, more if necessary

1½ cup entire wheat baked good flour*

½ cup oat flour**

2 teaspoons heating powder

½ teaspoon heating pop

1 teaspoon cinnamon

½ teaspoon nutmeg

loading ¼ teaspoon ocean salt

Maple syrup, for serving

Guidelines

In a huge bowl, consolidate the flaxseed, water, and banana. Pound and mix until all around consolidated. Let the blend sit for 5 minutes to thicken. Include the olive oil, vanilla, and almond milk and whisk. Include the flour and sprinkle the preparing powder, heating pop, cinnamon, nutmeg, and salt uniformly preposterous. Mix until all the fixings are consolidated, yet the hitter is still somewhat uneven. The player will be somewhat thick yet in the event that it's too thick to even consider scooping, mix in an extra 1 tablespoon almond milk.

Warmth a nonstick skillet or frying pan to medium warmth. Brush the skillet with a little olive oil and utilize a ⅓-cup estimating cup to pour the player onto the container. Utilize the rear of the cup to tenderly spread the hitter somewhat more. Cook the flapjacks until bubbles show up, about 1½ minutes per side, turning the warmth to low varying so the middles cook without consuming the exterior. I as a rule start with medium warmth and move to low warmth as my skillet begins to hold leftover warmth after each cluster.

Present with maple syrup, cut bananas, and walnuts, whenever wanted.

Notes

*I like Bob's Red Mill Whole Wheat Pastry Flour*To make the oat flour, utilize a nourishment processor or a blender to process a stacking ½ cup folded oats into a fine flour and measure out one level ½ cup.