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glitterslag · 1 year ago

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anthroponymy in the bear

Apologies if someone's done this already, but I've been thinking a lot about the names of the characters in The Bear, and how almost nothing in this show is accidental. It's led me to wonder whether the names chosen are also intentional and if they can tell us anything about the characters and their journeys.

Firstly, we have Michael. The name is derived from a Hebrew phrase meaning ‘who is like god’ (often posed as a question). It’s fitting in my opinion. His character certainly is a godlike presence, his influence and love felt but not seen in The Beef. As the eldest sibling, he’s presented as a leader, and Carmy and Richie worship his vision.

There’s a creation aspect with Mikey. He plays god from beyond the grave, literally breathing life into The Bear through the money he stashed in the tomato cans - we have him to thank for its establishment.

The tomatoes remind me of the bible story of the feeding of the five thousand. In this miracle, Jesus is able to feed five thousand hungry people from just a few loaves of bread and a few fish. In ep 1.08, a humble tin of tomatoes - just as much a symbol of modesty as a loaf of bread - is opened to reveal a wad of cash. From this money comes The Bear, which hopefully will go on to feed just as many hungry mouths, if not more!

Interestingly, 'michelin' is a diminutive of 'Michel', an alternate spelling of Michael. I wonder if there's a connection there? Maybe the key to The Bear earning its Michelin star will lie with Michael? A recipe of his, or a piece of advice he gave Carmy? (Sidetracking, but I just think it’s cool!)

Next, we have Carmy, who’s full name is Carmen. I’ve looked at a few sources, and there seem to be a couple of different meanings for his name. The Latin meaning comes from the word for a song or a poem. The Hebrew meaning is garden or vineyard.

‘Song or poem’ to me reflects Carmy’s creative nature, his love of cooking and drawing. ‘Vineyard’ is interesting, considering that Donna is an alcoholic, and that as far as we know, Carmy is either sober or drinks very little.

Carmen is also a gender neutral name. For me, one of the significant themes of the show is masculinity, and how different ideas of masculinity are warring with each other. To me, Mikey and to an extent Richie represent one particular masculine ideal, one that’s maybe a bit toxic. Carmy meanwhile is not painted as the stereotypical masculine guy. Richie often insults Carmy’s masculinity, jeering at his culinary training, being homophobic, making fun of his lack of experience with women.

There’s so much I could say about this dichotomy, even right down to the dishes that are associated with each character. Richie’s idea of The Beef serving ‘food of the working man’. The sandwiches - their red meat fillings. Mikey’s spaghetti, in its simplicity, its earthiness, its history as a staple food of the working class. To me, it’s a masculine, down to earth dish, very at odds with the fancier, more elegant dishes we come to associate Carmy with.

Then we have characters such as Luca and Marcus - both of whom are associated with baking. You don’t have to be a genius to know that baking is seen as a feminine art. Luca and Marcus arguably don’t fit the macho man ideal either - both of them being depicted as a lot more gentle, calm, and creative types.

Next - Sydney. It’s an Old English name, and there are a few different interpretations of it that I could find. One is ‘wide meadow’ or ‘wide water meadow’.

When Syd breezes into The Beef in ep 1, she’s literally a breath of fresh air. She’s a meadow! Her vision for what the restaurant could be, both in terms of the food served and the way the kitchen could be run (i.e. mutual respect, a smooth chain of command, no psycho bosses) is an idealistic vision, a utopia, a garden of Eden type image.

This brings me to the link with Carmy’s name:

Remember how one of the meanings of Carm’s name was garden? In my opinion, this similarity only reinforces the writer's intentions for us to see Syd and Carmy as kindred spirits. Gardens, meadows… both peaceful, calm, beautiful places. To me, it tells us they’re each other’s peace. It also tells us if they learn how to work together, they can create that ideal vision for the restaurant that they both crave.

Another interpretation of Syd’s name is that it means island or island dweller. This brings to mind the phrase ‘no man is an island’, which to me perfectly summarises her character’s central struggle. The phrase means that humans need each other. We need support, and we can’t do things alone. I think Sydney is shown as someone who can be prone to bottling things up, and maybe finds it difficult to ask for help and to be vulnerable. She’s not shown as having many family and friendship connections, and we see a lot of scenes where she’s alone - eating in restaurants, on the train, cooking at home. In that sense, she is a bit of an island, and I hope we see her become able to rely on others a little more in seasons to come (and hopefully Carmy gets his act together enough for her to trust him to be her support!).

Next up: Jimmy. Short for James, a derivative of the Hebrew Jacob, it means ‘supplanter’. A supplanter means someone who takes the place of something else, like a usurper. Now, in ep 2.06, Jimmy and Donna’s dynamic was a little suspect, and I think a lot of people would agree that we’re supposed to infer something was going on there, with Cicero figuratively and perhaps literally taking the place of Bear senior. My theory is that there was an affair, and that Jimmy is actually Mikey’s father. JAW and Abby Elliott look pretty alike I’d say, while John Bernthal has quite different features. Was this intentional? Who’s to say, but I think there’s definitely a case to be made for there being two different fathers. Equally, Mr Bear could be Mikey’s dad, while Jimmy could be Nat and Carm’s true father - he has their lighter hair and eyes, so who knows!!

In Genesis, Jacob supplants his twin brother by buying his birthright. In the show, Jimmy attempts to buy the restaurant, which of course once belonged to Carmy’s dad. Although the show doesn’t give us the full story of the pair, we gather that Jimmy and Bear Sr. were old friends who were almost more like brothers, until a feud ruined their relationship. Interesting for sure!

Next is Tina. Short for Christina, which means ‘follower of Christ’. Her last name, Marrero, is interesting. Deriving from Spanish, it means stone-breaker or hammer, reflecting her strength of character. She’s a single mother, an immigrant, and has been working in male-dominated kitchens with all these shitty, angry men for years. As far as we know, she was the only woman at The Beef pre-Syd. She dealt with Mikey and Richie’s shit for years. You’d have to be pretty fucking tough.

On the other hand, T is so warm and kind underneath it all and seems able to penetrate through the other character’s exteriors relatively easily - Richie, Carmy, Ebra, Syd. They can all be pretty grumpy, but they all have SUCH a soft spot for Tina and only Tina. She’s the stone breaker to their stony surface! 💖🥰💖🥰

Okay those are the main ones I wanted to talk about, but here’s a few more in brief:

Richie: short for Richard, which means strong or brave ruler/leader. In the final episode, we see Richie leading expo and doing a great job. He’s finally living up to his name - literally finding his purpose.

Donna: means lady in Italian. Madonna, or ‘my lady’ is another name for Mary, Jesus’ mother. The ‘mother of victory’ referenced in the prayer that Carm, Nat and Richie say before the soft open is the same Mary. Whilst Donna definitely doesn’t share many characteristics with Mary, I think the comparison is useful in showing the bear kids’ conflicting view of their mother. They of course still love her and crave her love and her blessing for the restaurant in return.

Natalie: means ‘birth of the lord’, literally, ‘Christmas’. There could be a connection here to the Fishes episode, which takes place on Christmas.

Pete: short for Peter, it means rock. When Jesus made the disciple Peter the first Pope, he said, ‘on this rock I build my church’. Pete is Nat’s rock and I think that’s beautiful!!!!!!

Ebra: short for Ebrahim, an alternate spelling of Abraham, which means 'father of many'. He’s a father figure for The Bear!

I know there are a couple I've left out from the main cast, one being Marcus, whose name means 'follower of Mars', the Roman god. I'm still figuring out whether there's a significance there - I'm sure there could be. Maybe I'll do a part two with the rest of the characters!

Anyways I just think it's neat how fitting a lot of the names are... and I really don't think a lot of them were accidental!

Pls feel free to add on and/or correct me if I got anything wrong!

#yeah i'm riddled with catholic guilt for all eternity but at least i can make the bear meta #the bear #the bear meta #sydcarmy #(tagging sydcarmy cause i know the sydcarmy army love the meta)#sydney adamu #carmy berzatto #the bear hulu #the bear fx #jeremy allen white

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najia-cooks · 1 year ago

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[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

#vegetarian recipes #vegan recipes #Indian #South Indian #gluten free

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trulybetty · 1 year ago

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dec' x 02 - baking

Prompt: baking Pairing: frankie morales x gn!reader Word Count: 502 Warnings: none, just more domestic fluff AO3: Linked

x. masterlist

Frankie, with his background in engineering and a penchant for precision, was already reading through the recipe you had chosen when you stepped back into the kitchen, his brows furrowed in concentration. He was a man who liked instructions, and clear guidelines he could follow, and was approaching the task of helping you with your annual holiday baking with the same eagerness to learn and excel that he did everything else.

“Okay,” Frankie began, looking up from the recipe. “It says here we need two cups of flour. Do we have a measuring cup?”

You laughed as you reached around his waist to the drawer behind him, scooting him aside to open it. Pulling out the set of metal measuring cups, dangling them from the hook of your finger they swung back and forth as you presented them to him. Only for him to take them and then examine them like they were intricate tools from his own toolkit.

“Then we’re going to need to sift the flour into that bowl,” you said, pointing at the mixer on the countertop behind him.

Frankie nodded, his gaze fixated back on the recipe again as if they were the blueprints of some intricate machine. “Sifting. Got it.”

His hands, those of a man familiar with both the delicate components of any aircraft engine and the demanding physicality of military life, picked up the sifter with an almost reverent care.

Leaning back on the counter you watched as he measured the flour, levelling the cup with the back of a knife — precision in every movement.

You couldn't help but smile. It wasn't every day you got to see a man who’d jumped out of airplanes and commanded operations with unwavering focus fussing over a cup of flour.

Frankie eyed the mixer like it had shown up overnight and wasn't a staple fixture in your kitchen. A slight furrow creased at his brow. “Creaming means...?”

You fought back a laugh, you knew he was deep into this task as there was no way Francisco Morales would ever let a possible innuendo like that slip by without comment.

You stepped closer, your proximity to him not unwelcome, and showed him how to use the mixer. “Just like this,” you said, guiding his hands to add the butter cube by cube. “It aerates the butter and will make the cake light and airy.”

As he caught on, you could see the familiar spark of understanding in his eyes, the same spark you've seen when he's solved a complex problem or pieced together a challenging puzzle.

“So just like ensuring the proper airflow in a jet engine?” he commented with a smirk on his lips making you laugh.

“I'll have to take your word on that Captain,” was your response as you leaned around him to drop in a teaspoon of vanilla.

Frankie's laugh was a rare sound that very few truly got to experience, but there it rang out in the quiet of the kitchen, warm and deep. He placed a kiss on your forehead with a squeeze of your hand before he turned back to the task at hand. The two of you stood watching as the mixer whirled in the bowl as the butter and sugar transformed into a creamy, pale cloud.

#december x 500 #pedro pascal character fanfiction #frankie morales #frankie morales fanfiction #frankie morales x reader #frankie morales x you #frankie morales x f!reader #triple frontier fanfiction #frankie x maverick

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saintmeghanmarkle · 1 month ago

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Meghans Blandsgiving - and maybe a hint of her alienating habits by u/Mickleborough

Meghan’s Blandsgiving - and maybe a hint of her alienating habits The Daily Mail’s picked up the marie claire oleaginous piece about Meghan hosting dinner for Afghan refugees (viz photogenic and picturesque females only): archived / unarchivedTo show that they don’t just rely on marie claire’s gush, and are capable of independent reporting, the DM’s dug up Meghan’s Thanksgiving recipe (c 2014), from The Tig:https://ift.tt/GgzwjhC that spring to mind:- Meghan was ‘given’ her recipe by Dr Alejandro Junger. Really? Dr Junger advocated a system of detox based on diet and lifestyle, writing 3 books on this, including ‘Clean Eats’. Arguably attribution was thought to be the more prudent cause because he’s not a nobody.- Why would anyone advocate a Thanksgiving dinner that comprises just a main, salad, and ‘healthy’ dessert? Asking for a non-American friend (seriously). Isn’t Thanksgiving a feast, to give thanks for avoiding starvation? Aren’t there staples, which must be respected? Turkey, cranberry sauce, potatoes, pumpkin pie etc etc etc.- Meghan contemplates a ‘small group’ for Thanksgiving dinner (later providing a recipe for 2 - 2!). American films inform us that Thanksgiving is large family gatherings - or a group of good friends such as Chandler, Joey, Monica, Phoebe, Rachel, and Ross.- Food snobbery: it goes without saying that the turkey she didn’t buy was free range.Not sure what’s the difference between Meghan’s Thanksgiving dinner, and a weeknight dinner.Because a picture paints a thousand words, Meghan includes a photo of the chicken Thanksgiving dish on The Tug.https://ift.tt/4sMAX8m looks delish! Almost as good as the picture on Dr Junger’s Clean Program website:https://ift.tt/xPQrM3s of Meghan’s September 2019 Vogue issue in which she wrote: ‘…over a casual lunch of chicken tacos…I asked Michelle [Obama]’ - omitting that this was by email.What is with Meghan’s obsession with chicken? post link: https://ift.tt/Nhcj6Kg author: Mickleborough submitted: November 22, 2024 at 08:53PM via SaintMeghanMarkle on Reddit disclaimer: all views + opinions expressed by the author of this post, as well as any comments and reblogs, are solely the author's own; they do not necessarily reflect the views of the administrator of this Tumblr blog. For entertainment only.

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ahockeywrites · 9 months ago

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one

link to main masterlist pairing: lila rogers (ofc) x arber xhekaj warnings: none in this chapter authors note: chapter one is here! let me know how you guys are finding it :)

Lila didn’t speak French. Well, not much French. Not enough to hold a conversation with patrons so in the bakery, she was the one creating the baked goods. Bread, croissants, doughnuts, brownies. You name it, she made them with their traditional flavours following family recipes but each week there was a limited-edition delicacy that the shoppers loved. The role in the back of the store allowed Lila baking creativity and freedom that she had never had before.

The Montreal sun basked down on Lila as she made the short walk from Jessica’s house to their bakery. It was an early start for Lila, but she didn’t mind as her finish time was earlier than her aunt’s. A travel mug was a staple in her hand, and she sipped the coffee, savouring the hot liquid as it travelled down her throat.

Her morning routine was always the same. One: heat up all the ovens. Two: make a batch of sourdough, white, rye and wholemeal bread, shape them and leave them in the proving oven. Three: defrost the doughnut dough and start making the filling for them. Four: take out the pre-shaped croissants and other buttery items and put them in the oven to bake for the early morning visitors to the shop. Five: clean out the coffee machine and the front of house so that when her aunt arrived, they could open their doors immediately.

By the time Lila had wiped down the coffee machine and refilled the beans, Jessica arrived through the employee entrance at the back. It wasn’t really an employee entrance because only two of them worked there but that’s what a proper restaurant or bakery would call it so that’s what her and Jessie called it.

Jessica was only a few years older than Lila and were more like close cousins or friends than a traditional aunt and niece. They both shared their family’s blonde hair, green eyes, and shortness with neither of them being taller than five foot three. Lila just pipped Jessica by half an inch and the older woman refused to accept it, even though she knew.

The women worked in tandem until both of their alarms went off to signify that it was seven am and time to open the store. Jessica started welcoming in the early customers and making various types of coffees for the commuters who were on their way to their jobs on the centre of the island. Lila took the opportunity to hide in the back and begin preparing dough and batter for the following day.

The phone rang, probably someone requesting a custom cake or a supplier who wasn’t able to get something they usually requested, and Lila popped out to the front with a fresh tray of bread and doughnuts to restock up the counter. It was almost the lunchtime rush so Lila was pretty sure that it would be quiet as she sat on the stool in front of the cash machine. She made herself a cup of peppermint tea and sipped on it, hoping no customers turned up.

Her phone buzzed and she noticed that the latest post on the bakery’s Instagram had been posted on a travel account and now the following on that account had started going up by the minute. An idea popped into Lila’s head, and she quickly went through her photos to find one she took outside the store with the opening times on the outside. It was perfect because it would give all the new followers information of when the bakery would be open and should increase the profits.

The bell above the door rang and Lila jerked off the chair, almost dropping her phone onto the floor but very thankful that she didn’t as the bakery didn’t make enough for her to replace one just yet. She would need to save for at least another two months to be able to afford that.

“Bonjour,” Lila’s limited French was coming in handy, but she didn’t know how much more of the conversation she could hold up without changing to English.

“Anglais, merci,” the customer asked, and Lila sighed audibly. A chuckle escaped the man’s lips. Thank the heavens that this customer didn’t want to speak French or that they noticed how bad her Quebecois accent was, they felt bad and spoke English to her. One or the other, Lila didn’t mind, it calmed her anxiety down tenfold.

The customer was tall, had shaggy, dark hair paired with chestnut-coloured eyes. His chin and upper lip were dotted with a sparse coating of stubble but not enough to fully cover his light skin, but enough for him to go a few days without shaving before he needed to sort it out.

His face looked familiar to Lila, but she couldn’t place it. She welcomed the customer in English and took his order. Vanilla latte, two apple fritter doughnuts, two croissants and a loaf of sourdough. He didn’t look like a sourdough type of man, but who was Lila to judge.

She was thankful for the regulars who came in every other day for a bread restock, the couple who came in every weekend to get two americano’s with cream and two croissants before going on a walk in one of the local parks, the tourist who had found her Instagram account and wanted to try a speciality doughnut. Lila was thankful for every person who walked through the door and took a chance on a family bakery.

Lila packaged up the items for the customer and even gave him one of their branded tote bags for free. She hoped that by him carrying it, he might become a walking billboard and inadvertently advertise the small family bakery. He was attractive, so it wasn’t an impossibility, Lila thought.

Her body moved across to the cash register and started ringing up all his items as his large hands wrapped around his reusable coffee mug. That reminded her that she needed to put the one-dollar discount that they ran for not using a disposable cup. Save the environment and all that jazz.

“That’ll be twenty-two dollars,” Lila said, feeling more comfortable speaking English than French. The customer’s lips curled into a smile as he reached into his jacket pocket to collect his wallet and bringing out a credit card. He tapped it on the reader before wishing Lila well and waving before he went back outside into the Montreal weather.

That was one customer that Lila wouldn’t mind seeing again.

#ahockeywrites #nhl imagine #nhl fanfiction #hockey writing #nhl writing #hockey story #hockey fic #nhl fic #ax72

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mariacallous · 7 months ago

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Noodles and cottage cheese was the defining dish of my childhood. I think of it as the Eastern European version of boxed macaroni and cheese — a culinary staple of youth. Whenever I bring up noodles and cottage cheese in conversation, it always elicits a strong reaction: either there is an immediate enthusiastic nostalgia associated with it, or instant confusion and/or disgust. I’ve found little neutrality on the subject.

The polarity of responses inspired me to do more digging on the subject of this dish’s origins. At first, I thought noodles and cottage cheese must have started out as deconstructed kugel. Sources cite that noodle kugel originated in Germany about 800 years ago. The point at which cottage cheese entered the picture remains unclear. There is no evidence that kugel birthed noodles and cottage cheese or vice versa. In fact, in our home we had noodles and cottage cheese, but we never had noodle kugel. While the origins of the dish are murky, noodles and cottage cheese is still fairly commonly eaten across Eastern Europe in and out of Jewish kitchens from Poland, to Hungary, to Russia. Both my parents grew up in the former Soviet Union, and both remember being fed this dish, albeit with farmers’ cheese (a close cousin of cottage cheese). In the United States it can be found being prepared in many Jewish American kitchens, even in the homes of families that have lived here for a few generations.

In Yiddish, the dish is called “lokshen mit kaese,” and you can track down recipes made with homemade lokshen (noodles). That said, recipes are generally scarce and arguably they’re not needed. The dish’s essential components are obviously noodles and cottage cheese; but preparations vary with the addition of fried onions, or sour cream, or butter, or copious amounts of black pepper. In non-kosher cases you’ll find that bacon is often added. The type of pasta that is used is up to the cook. You can make it with bow-ties, macaroni, penne, fettuccini or whatever you prefer. It tends to fare best when made with a pasta shape that has nooks and folds that can grip onto the cottage cheese, and with a cottage cheese that is smaller in curd.

When I was growing up, my mom would make noodles and cottage cheese several times a week, and often the leftovers went into a Tupperware for my lunch the next day. She had a unique style of making this minimalist dish. Her preferred noodles were penne or fusilli, and her preferred technique was to drain the pasta, add it back to the hot pot, add cottage cheese, and lastly she’d add tons of grated Parmesan – her not-so-secret ingredient. She would stir everything together until a makeshift cream sauce formed around each noodle. She developed a reputation among my friends for making the best noodles and cottage cheese.

It wasn’t just at home that I enjoyed this dish. I vividly remember my first sleepover at a friend’s house. We never actually went to sleep, and her parents came into her room multiple times to scold us for giggling and staying awake. The next day we groggily played until we were fed lunch. We sat down to the table and were served big heaping bowls of noodles (shells) and cottage cheese. After a sleepless night, being served such a familiar dish away from home was instantly comforting. I ended up spilling the entire contents of the bowl all over my lap and onto the floor, much to the chagrin of my friend’s parents. This was not the first time shame was linked to this dish.

I grew up going to Jewish day school, but for high school I attended a public school that had only a handful of Jewish students. It was there that I uncomfortably learned that not everyone thought noodles and cottage cheese were so great. I’ve always been curious about food that can bring us shame and comfort in equal measure: I’ve often found that foods that we were mocked for eating when we were young are often the source of great pleasure as adults. Those of us who come from immigrant families might have been made fun for our family’s “strange” or “smelly” foods. By and large, immigrant food tends to be food that has come from necessity. We use what we have and make the most of it; that includes organ meat, all the fish parts, funky flavors, strong spices, fermented vegetables and inexpensive dairy products. And that same food that we might get teased for is often the food that we love the most. OK, so noodles and cottage cheese is not nearly as daring as a fish head stew or a cow tongue sandwich, but it’s still not a mainstream dish.

Why do so many people think it’s so strange? Is it cottage cheese’s inherent bad rap? Is it due to mixing something cold with something hot? Is it the lack of flavor? I needed to make it again, and I needed to make it for someone who had never tried it before. Conveniently, my husband never grew up eating noodles and cottage cheese.

I went to the store and picked up a container of small-curd 4% cottage cheese and a box of bow-tie pasta. Once the pasta was cooked and drained, I put it back in the hot pot. The second the cottage cheese touched the bow-ties, a familiar smell hit me, taking me back to my parents’ kitchen. I instantly got hungry. Stirring the cottage cheese into the noodles, a sauce started to form. I seasoned it with generous amounts of salt and pepper, and a spoonful of sour cream. I filled two small bowls, and while still standing over the stove my husband and I took our first bites. For him, a fan of both pasta and cottage cheese, it was clearly disappointing. “That’s it? I don’t know about this…” he thoughtfully chewed. But he kept eating. He finished the small bowl, and then he had some more. That’s when I realized part of the appeal of noodles and cottage cheese: It grows on you. On its own, it’s not very exciting, but its cumulative effect is satisfying. For me, I took that first bite and instantly felt warmth. It tasted like home.

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theriu · 2 years ago

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Things I’ve Learned From My Canned Bread Post

Canned bread is not just from Spongebob but is in fact a beloved (or loathed) family staple that used to be more widespread and is now mostly known in New England, and possibly also Japan and probably several European countries, according to people in the notes.

New England is NOT a state, NOR does it refer to just Massachusetts or Boston, but is in fact a colonial term referring to SIX STATES: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. I have lived in Ohio since I was 4 and never made this connection, but in my defense, my only regular exposure to the term is “New England Patriots,” which the Bengals in my family aren’t fans of and which I took for granted as being one of the several states with New stuck on them. (Lookin’ at you, York, Hampshire, Jersey, and Mexico.) So you see, non-US people, even we can’t keep our many states straight.

There was apparently a Great Molasses Flood in 1919! Which, despite sounding hilarious, was actually INCREDIBLY HORRIFYING, according to this very descriptive video, so please brace yourself before watching it. (He does share a lovely brown bread recipe, though!) As weird uncanny catastrophes go, it’s definitely up there with the (multiple) times Cleveland caught its actual river on fire.

The sheer coincidence that I happened to randomly obtain my first-ever canned bread and make this post almost on top of the Great Molasses Flood anniversary is MINDBOGGLING, you guys, because I promise it was not on purpose. I thought it was a funny happenstance that the guy linked in the last point ALSO made a post about canned/brown bread within a week of mine, but NO, he probably ACTUALLY KNEW THE DATE and PLANNED ACCORDINGLY, meanwhile I’m operating under sheer whimsical tumblr-longposting serendipity.

This may be the most new followers I have gotten within a week in YEARS, thank you all for coming and for your nice notes and comments ❤️❤️❤️ I don’t have a ton of longposts like the Canned Bread Journey, but if you’re here for more stuff I’ve written, I have a post of my favorites pinned on my tumblr homepage, soooo (shoos you that direction until she comes up with something else entertaining besides hundreds of reblogged memes)

#river rambles #canned bread #this has been a wild ride ya'll are cool thank you #we're almost to 10k that's fantastic #Gotta add it to my list! ^^#10 years tumblrin

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sudachirecipes · 7 months ago

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Gyudon: A Hearty and Flavorful Japanese Beef Bowl

Gyudon (牛丼), or beef bowl, is a popular Japanese dish that features tender, thinly sliced beef and onions simmered in a savory dashi sauce, served over a bed of steaming rice. As the meat absorbs the flavors of the sauce and the rich broth seeps into the rice, each bite becomes a harmonious blend of tastes and textures that will leave you craving more.

The name "gyudon" itself is a combination of two Japanese words: "gyu" (牛), meaning cow or beef, and "don" (丼), which is short for donburi, referring to a rice bowl dish. This nomenclature clearly indicates that the star ingredient of this dish is none other than beef.

Gyudon's origins can be traced back to the Meiji era (1868-1912), where it was initially known as "gyu-meshi," translating to "beef rice." Over time, this humble dish has evolved into a beloved staple of Japanese cuisine.

In this recipe, I've set out to recreate the iconic taste of Sukiya's beef bowl. After many trips to Sukiya for takeout and countless hours in the kitchen perfecting the flavors, I've developed a recipe that captures the essence of this famous beef bowl.

For the full recipe and more mouth-watering Japanese donburi dishes, please visit the following link.

#recipe #food #japanesefood #cooking #japan #gyudon #foodie #japanese food #foodgasm #foodphotography #recipes #japanese culture #japanese #donburi

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nejishadow · 3 months ago

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PART 3 of Kenjikoto / makokenji drabbles and general Kenji ramblings from the Kenji discord. Plus one about Kenji and Daisuke being half brothers to end it off!

This one focuses almost entirely on the AUs I've had thoughts on, because kenjikoto has none of the staples! That needs to be remedied!!

Wanna see me ramble about them in real time, bounce ideas, think way too hard about Kenji headcanons and generally just wanna talk about Kenji?? Join @bakafurai's Kenji Discord! Link in its' bio!!

Like the other two posts, you're free to be inspired by these ideas for this ship, flesh them out, fanart / fanfic whatever! I encourage it because I haven't written fic in years! Just tag me, link me, something, because people being inspired by my work is the biggest boost to my productivity ever.

Everything below the read more! This one is long and I mean LONG so be ready for that!

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General drabbles

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Kenji and Makoto sharing their music and earbuds with each other. Back and forth of more energetic and ambient. Stay With Me (Miki Matsubara) comes on. Makoto getting a kinda melancholy look, a tiny chuckle. Leans back and relaxes, shuts his eyes, the smallest smile on his face. And Kenji realizes he suddenly can't look away. He really hopes Makoto doesn't open his eyes because he can't even seem to move, he can only admire Makoto's smile, and that's dangerous with this song playing

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Kenji Link and Makoto Shiek going to a con. But Makoto keeps delivering wrong lines in the flatest tone

"Hey, watch out. It's dangerous to go alone." "He doesn't say that… Why'd you agree to come with me again? Besides teasing me?"

Shrug. He was just curious, honestly

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Sick Fic

Written for @bakafurai lol

Maybe Makoto and Kenji planned a hangout but Kenji never showed.

Makoto gets his address (he has his ways) to make sure he's ok and Kenji Is Not, it turns out

Kenji being stubborn, "I'm fine man it's just a pressure headache just let me lie back down." Makoto Does Not let him do that.

Maybe it's best post-makoto's-flu so he can kinda remember what everyone did for him. Or is it extra funny if he spam calls Shinjiro just to get recipes for good food for this? Both?? Both.

Then you just have the soft domesticity of them tucked into the couch watching TV while Makoto keeps him from trying to sneak off (no you're not fine, stop moving)

Kenji apologetic that he ruined their previous plans for the day, Makoto shouldn't be wasting his time dealing with this, with him

Makoto firmly grabbing Kenji's head to look him in the eye, very serious - "I wouldn't be here if I didn't want to be. Besides, if you don't get healthy, you can't make up for it, Tomochika."

Kenji shocked. Oh. That's… so nice to hear him say. If he's sniffly he can blame the sickness

Then they can marathon Kenji's fav shows and eat so much soup, and Kenji can fall asleep tucked into Makoto's side. Soft

Extra soft for Makoto to also relax enough to lean back on Kenji and take a nap

If they're on a living room couch (or if she's just the type to waltz into his room unannounced) you could also have his little sister come home and assume they were having a date at home + nobody is awake to correct her, and Kenji gets teased forever about it.

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Had the vision of Kenji trying to do pocky game with Makoto. Kenji's the one who suggests it, but he's also the one to break the pocky, bluster, and generally be a mess. But wants to keep trying! Meanwhile Makoto just munching through the sticks on his end, he knows Kenji's working through it, he'll get there… hopefully before they run outta pocky * shakes box *

THIS HAS AN EXPANDED DRABBLE

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All Sorts of AUs

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Hanahaki AU

More fitting that Makoto is the one with hanahaki. I think he's more likely to recognize his feelings but deny / ignore them, versus Kenji who just doesn't easily recognize what he's feeling is romantic.

Potential flowers for Makoto:

white violets (taking chances [but he won't])

yellow tulips (love that's hopeless)

blue tulips (trust)

scabuis (unfortunate attachment)

maiden's blush rose (you'll know I love you, if you love me [in his case it's outta fear])

blue roses (yearning for the unobtainable)

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College AU

Super loose ideas for a College AU

Kenji going into fashion / design

Makoto going into photography (maybe minoring in something more "practical" because he's always told to?)

Fashion majors need nice photographs for a show / exhibition they're planning. Only Makoto is free for the entire ongoing period (or if others are, just don't wanna do it)

Can't decide if it's better Makoto's reputation precedes him so the department has preconceived notions, or if he's so lowkey nobody really knows him so is offput by his attitude.

Either way, Kenji is gonna try to be friendly because no one else seems to be trying

(the guy's fashion being nonexistent might play a tiny role, he really wants to dress the guy better)

Makoto allows them to talk as he walks around, getting the first things everyone needs. Kenji is then appointed as Makoto's contact (he doesn't mind, but does no one else seriously wanna talk to this guy??)

They stay professional for texting and calling. For a short while. Kenji quickly breaks and asks him to be his model of sorts, let him plan one of his big assignments around him

Makoto shrugs. Sure. Long as it doesn't interfere with his own classes

as time goes on school work hangouts become more casual hangouts, to mostly just going out to have fun.

trying to decide if this is the funniest AU to have Makoto think they're dating, and Kenji isn't aware of this, since these hangouts are pretty much dates anyway

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Soulmate AU

Soulmates identified through matching marks.

Kenji and Makoto aren't soulmates but fall in love anyway.

Soulmates aren't inherently romantic in this universe, but possibly seen as odd to not stay with one who's love is romantic in nature

Rio and Kenji platonic soulmates. They have a matching mark on their lower backs, possibly a constellation? Kenji isn't aware of this, and Rio is in denial over their bond not being romantic for a bit. She was hoping for a fairytale romance like some get, but comes to her truth that she wanted the grand feeling over a real thing.

Makoto and Ryoji are close to literal soulmates, not romantic ones. Their souls just match each other. Their mark is a mole under the right eye. A very understated mark due to how strong their synergy is, this isn't a thing that's common at all. Makoto assumes he just doesn't have a soulmate and everyone thinks it's a regular mole

Thought of a scene where Kenji and Makoto go swimming (because they deserve to), and Kenji realizes he's been looking all over Makoto for… something, maybe to indicate they're the same (not soulmates haha, how crazy would that be!), gets the slightest disappointment when he doesn't see anything. Makoto can tell the mood shifted down a bit for whatever reason, gets Kenji's attention with a head tilt. And promptly shoves him in the water Kenji quickly forgets what he was being moody about

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Role Reversal AU

Unlike Makoto, who seems to draw people in for bonds somewhat, Kenji's bonds are formed by him going out of his way to interact with people.

Junpei could be his magician, like he is for FeMC, because the Magician card doesn't fit Makoto.

Kenji's not a great leader -- maybe not even good at first -- but he's tenacious and passionate enough to make up for it.

Since Ryoji looks the same for Makoto and Kotone, possibly looks the same for Kenji, presumably the Nyx influence gives Ryoji his palette.

Kenji uses a dagger. He also customizes his S.E.E.S uniform beyond the norm for both comfort and fashion. He convinces Mitsuru to let him do it because if he's not comfortable he can't lead well.

"If I have to wear it all the time, it needs to be comfortable! I can't be doin' moves or commands on clothing that's making me chafe."

… Mitsuru can't argue against that too hard. As long as he can properly fight, she concedes.

Makoto most likely the Tower Arcana. Resistant to change due to past trauma and bad coping mechanisms + trying to avert further issues by being overly passive. But there were 3 or 4 cards he could feasibly be instead, this is possibly up for change

Trauma probably stemming from same thing as canon, parents lost in a car crash

So unlike Kenji who is overly friendly and a bit blind to others feelings, Makoto is insanely passive and seemingly uncaring. This leads to him being bullied or pushed around a lot because he won't fight back and people think he's a freak for being so blank.

Maybe he tried fighting back for a little bit in the past and it didn't help, so he gave up. And nobody will risk helping him now because they don't want to be lumped in with him.

Kenji, new to this school, doesn't have any of these predispositions, starts his SL with Makoto by scaring off some of those people (partially just wanting to flex his SEES training). This event probably doesn't happen at school, they don't want to risk disciplinary committee catching them possibly?? Big Maybe

Makoto shocked that this just happened, something like this would never happen to him. Won't tell Kenji anything about why this was happening or who the people involved were, but Kenji manages to at least weasel times and places he's consistently at school to see him again.

General SL about getting Makoto to see that this isn't what he deserves. The people that want to hurt him don't deserve a chance to do it. He deserves to feel the same things others do.

Extra Stuff

Makoto's hangout spot would probably be the library, quiet and people leave him alone. That or in front of the bookshop. Bonus hangouts at the music store and karaoke.

Rank 10 item a matching MP3 to his. Kenji asked about his music so much he thought it's the least he can do.

Kenji convincing him to hang out the first few ranks by studying at the library and then inviting him out to eat. This also means Makoto is alone less, smaller chance of someone causing issues

Makoto's fav gift to receive possibly food? Maybe it's easier for him to show appreciation for it.

Possible Sunday hangout playing Innocent Sin Online.

I cannot decide what the theoretical romance trigger would be, if I think of something interesting I'll eventually put it in a post.

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Coffeeshop AU

Coffeeshop is such a staple. But not having solid ideas of when to place it. Most likely it's also a part of "No Personas / Everyone lives - nobody dies". But I can refine the big sweeping stuff later! Possible they're also in diff classes due to Butterfly Effect

Since it's a No Personas world, Makoto's parents live, possibly still a car crash to keep timeline mainly intact? But everyone survives.

Current time, Makoto works at Chagall as his main job, mainly to have spending money and get outta the house.

Kenji knows vaguely about Makoto, hasn't interacted with him much -- no one has -- but still recognizes him when he goes in one day to get the highest calorie custom coffee in existence to ease his pain over recent test scores (I strongly believe Kenji would have a trashy sweet tooth at times like these)

He doesn't wanna be Too Awkward, but they do go to school together, so he should be a bit casual right…?

Makoto just nods along, putting in his order, Kenji swears it's different than what he asked but. He's not about to correct the guy

Makoto gives him the drink. Yeah it's not at all what he ordered. Did he offend the guy? He decided to sit down and try it, in case it's awful…

It's dang good. Zones out just enjoying it until he's done. Gonna compliment the guy's skills on guessing drink taste, but looks like he's gone. Lunch break? It'd be weird to stick around.

So he comes back next day, less weird to thank him at work then to wait til they're back in school… right?

Makoto is there, good! "Hey, I wanted to just thank you for yesterday. That drink you gave me? Best thing I've had in awhile, can you make me that again?"

Makoto looks at him a bit confused, a bit blank. Oh yeah… Kenji's a stranger he's not gonna remember everyone who walks in here.

"I'm the one who ordered the [sweetest coffee you can possibly think of]. I'm guessing you don't like stuff like that cause you gave me something totally different. It was really good."

"Oh… that one. Sure, if you want. It's nothing special."

Kenji hasn't actually ever heard him talk before. Calm voice for a scary looking guy!

This then evolves into Kenji coming in way too often to get what he starts calling the "Yuki Special" (he only gets it when Makoto is there), and Kenji being Kenji starts wiggling himself into becoming Makoto's friend ("acquaintance" according to Makoto at first, if you asked)

Kenji tells anyone who asks that it's because the guy makes a mean coffee, and is actually a great conversationalist!… when he can get him to talk

No other possible reason! It's not odd in the slightest to only ever order one item from one person, it's because Makoto's the only one who can make it right

(he tried to get it from a different barista one time… didn't taste right)

They're unique guys so they just have a unique way of bonding. A one of a kind friendship!

If anyone asks Kenji why he's learning to make coffee as a hobby he will never admit it's to impress Makoto who seems to know all there is to know.

Makoto starts making the drink ahead of time and planning his breaks around when Kenji comes in, since Kenji wants to talk to him while he's there anyway.

Eventually Kenji plucks up the courage to ask him for his number - "so we can talk anytime! That way I don't always take up your break, how 'bout it?"

Makoto finds himself easily agreeing, surprisingly. They text a lot, much easier for Makoto than calling, though Makoto still takes his break when Kenji comes in.

One day Makoto makes the drink and plans everything ahead like usual. And Kenji doesn't come in. He shuffles a bit - what is he supposed to do…? He waits, keeps scanning, did he miss him come in? He's never done that before, Kenji's got a very unique presence.

After awhile boss makes him take his break, he brings the drink with him, no use wasting it. What did he do before this whole routine started again…?

Remembers he can contact Kenji… He tries to call… voicemail. Is it because he called? He's never called, he supposed. Sends off a text - are you ok?

Takes a sip of the drink. Yep, too sweet. He keeps drinking anyway, no point in wasting it

(Either Kenji studied way too hard and slept through his usual visit time, or he's sick, or got dragged off to karaoke something, but he's ok. No bad!!)

Aka I feel Makoto learning that he is getting attached and he's a person who feels things should be explored more

Whenever Kenji gets back to his text, assures he's ok! Sorry for not warning ahead of time. Makoto releases tension he didn't know he had, that's good. He's fine, sorry for trying to call out of the blue. Kenji assures him he can call anytime, it's what best friends do right?

Next day at school, Kenji finally tracks Makoto down, vaguely knows his schedule but wants to catch him before day ends (why doesn't this guy look at his texts before lunch??). Wants to apologize for making Makoto worry in person

He feels a bit awkward. They hang out, kinda, all the time right? They're friends, so it's not weird to approach him… he realizes that they've never hung out outside of Makoto's work, that explains it. He's gonna change that

So he sits with him at lunch naturally just like he'd do at the coffeeshop, and does just that. Apologizes for making him worry and invites him out to make up for it, he never sees Makoto around town anyway, it's a chance for them to have fun!

Makoto slightly surprised. Nobody had invited him out during high school. Maybe he even had a thought deep down that Kenji was only hanging out at work cause it was convenient, and he'd finally gotten bored. But he still agrees. He didn't have anything planned anyways. Best friends do fun stuff right…? He thinks they do, at least. It'd been a long time since he had a friend so involved in his life

Insert a long and fun montage of them trying to do everything, since Makoto says he hadn't really gone on an outing like this anywhere in years. They go to the arcade, Kenji is horrible at claw machines. Makoto wins a ton. Kenji beats him at the fighting games, Makoto dominates at the zappers.

They chill at karaoke, Makoto impresses Kenji so much he immediately drags him to the music store so Makoto can point out what music he recommends, buys several of them. End it off with eating so much Wilduck burger both vow to not come back for a long time.

Neither realize or even think about how a lotta people would perceive this as a date. They're both just having fun getting to do stuff with someone else, though Kenji may be ignoring how much his heart seizes up seeing every happy expression or soft blink Makoto gives him, new expressions he's not used to seeing - definitely not like this at least. And Makoto may not be bringing up just how much Kenji is looking at him when there's so much else to look at... and how he doesn't mind, all that much.

Discord message hit max characters for the 4th time and I didn't wanna type more then and there, this is already edited to add a bunch, but I'm sure I'll expand on this one!

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Separated Family AU

The thoughts may be a bit scattered because @bakafurai chipped in a lot on this idea so I have to summarize / rewrite their thoughts

@Shadowfreak98 said Daisuke Nagase sometimes gives her the vibe of "could be related to Kenji, like an older brother. Well he can't be older but you get it, brothers" (< recalling best I can) Could I make the most nonsense idea that they're half brothers due to marriage / divorce?? Their personalities also contrast super interestingly There's so much room for ideas there, but it means more brain power

Daisuke would be around Kenji's sister's age, since Kenji mentions her starting high school next year, when he'll be a third year, so it lines up timeline wise. Possible Kenji's mom and dad separated before either was born, Kenji's dad possibly unaware she's pregnant. So Kenji's mom goes to Inaba to settle in a quiet place, while Kenji's dad stays and remarries. They have Kenji's sister shortly after

Kenji doesn't know Daisuke well at all. If they've ever met, it was only at a few small family gatherings, both probably more think of the other as a distant cousin, if at all. Daisuke in general is a guy who doesn't bring up private stuff unless he really thinks it'll help with something, and Kenji barely mentions his own little sister, so it's just never brought up. Who talks much about the equivalent of a mystery cousin??

Possibility for some interesting interactions during the Iwatodai trip. Kenji not able to leave the island after the events of P3, attached to this place too much. Maybe works at Hakegure. Kou and Daisuke go there to see if they're as good as Aiya... little bit of an awkward family reunion. Chance for Kenji to try and establish bonds, like Makoto showed them they're important and powerful (could be in a Kenjikoto "Makoto lives" au as well).

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soclonely · 1 year ago

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OC-Tober Prompt List Day 2: Witches Brew

Link to OC-Tober Prompts Summary: This is a quick little snippet written by Rotta for one of 79s many Autumn Day recipe specials! I love to explore this side of my OCs by writing little articles and posts from their Point of View as if they were advertising to the entire GAR and community on Coruscant! I do it all of the time at my page @79s-staff and its so fun!

Character Summary: Meet Rotta! A Zabrak with an attitude, Rotta has spent his life in the lowest levels of Coruscant. Rumor has it, he was raised by the Hive Rats that stalk the sewers of Coruscant! He may look rough around the edges, but this guy is an amazing cook! He can make an entire feast from almost nothing! You get really creative when your only options are sludge and starving to death. Stop on by and get to know this guy! He would be happy to share any recipes or meal suggestions! Him and his creepy little friend Vaahto and the rest of 79s can’t wait to see you this weekend!

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Hey everyone! Rotta here to tell you about the latest happenings we have at 79s this week to celebrate the start of the Autumn season! I may not be as bar savvy as the rest of my coworkers, but no one works their way around the kitchen like I do and I would love to share some of my favorite fall recipes with you!

Pumpkin Spice Ewok Cookies- While wookie cookies are still a staple in the 79s menu, this special seasonal item will surely put you in the spooky season secret! Who doesn’t love a good pumpkin spice dessert?

Pog Soup- You don't have to be a mando to enjoy this creamy, warm soup. But I'm sure the armor makes it feel more authentic! While we can't help you with the beskar outfit, we can provide you with a cup of Pog Soup!

Dianoga Meatballs- If you are looking for something more filling, then this hearty pasta dish will hit the spot for sure! We will be rolling you right back to the barracks for some good hibernation after this! **Does not contain actual Dianoga!**

Sarlacc Pit Pie- Whats the best part about Autumn? Pies! Sweet pies, savory pies, and my favorite: Sarlacc Pies! Don't forget to pregame it with a some Porgpto-Blurrgsmal because the acidicity can do a number to your gut!

Rotta's Galaxy famous Nightsisters Stew- No real recipe to this one guys! Just a basic ingredient list of Chanting and moaning, cool crimson cloaks, a willing soul or two to participate in an ancient ritual, and a lot of patience! Its a traditional recipe from Dathomir, and they can be very picky about add-ons, but frankly i think this one could use a dash more of cinnamon! As always! 79's has an amazing array of our seasonal drinks all ready for you and your squad! We are fully stocked up on Dark Cide(r), Hoth Chocolate, and the newest creation the Wicked Womprat cocktail, an amazing coffee cocktail that can awaken even the most evil of spirits! Can't wait to see you all down at 79s and we are so excited to Serve those who serve the Republic!

#bartender rotta #star wars ocs #oc tober #oc-tober #MaxRebo'sBandStand #79s-staff

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mishafletcher · 1 year ago

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hi, and welcome to the 'frequently asked questions about cooking is terrible' post! some of these are scattered in other places around my blog, but i figured i'd collect them for ease of reading. if you want to read the promo post about the book, you can go here.

as always, purchase links are collected here, or you can go directly to the amazon listing.

is cooking actually terrible/how can you say you hate cooking/cooking is an art form and you're disrespecting it see, the thing here is that i'm actually a good cook! i've cooked for a living before, i'll happily pull together a meal for fifty with twenty-four hour notice, and i love a cooking project. i love cooking for community. what i fucking hate, though, is having to somehow produce food for myself, and then consume it, multiple times a day, every day, for apparently the entire rest of my life.

some people love cooking, and i genuinely admire you. sometimes i don't mind it or even enjoy it, and on those nights, i don't need this book. sometimes i'm too tired or in too much pain or too busy playing a video game or too depressed, though, and the idea of spending thirty minutes making food i don't care about makes me want to walk into the sea, and on those days, yeah, cooking is terrible.

is this book vegetarian friendly? yes! there are a handful of recipes where the point of it is meat, but probably 90% of the book is either vegetarian or has options to make it vegetarian. i was a vegetarian for about a decade, and still tend not to cook a ton of meat because the cost of messing it up is so high. there are a number of recipes that call for things like 'chunks of chicken or tofu', but tofu is cheap and delicious, so i'm just as likely to use that as i am chicken.

is this book vegan friendly? maybe. if you're comfortable with things like vegan cheese and plant-based yogurt, the answer is probably yes. the biggest issue for vegans will be dairy, but there are a lot of good vegan dairy replacements out there.

is this book friendly for [basically any other dietary restrictions]? yes again! everything is designed to be pretty flexible. if you're comfortable with the basics how to substitute things for your specific needs, you should be fine with this. (by 'basics of how to substitute', i mean 'tamari instead of soy sauce' or 'gluten-free noodles' or 'sunflower seed butter instead of peanut butter' level of substitutions.) i have severe food allergies, so am very much on board the substitutions train.

is this book useful for people with chronic pain and/or mental health issues? you are very literally the target audience, because i, too, am a disabled person with chronic pain and adhd and other assorted mental health issues. when i started writing this book, it wasn't a book—it was a text file that i could read over when my brain wasn't working well enough to provide me with instructions for complex tasks such as 'make sandwich'.

is this useful for people living in [almost literally anywhere in the world]? unless you live in a place where you can't buy staple foods like rice, beans, and vegetables, it's probably useful. i've personally bought everything mentioned in the cookbook at stores in the us and australia, and have also checked availability at tesco and rewe. there are sometimes minor differences in what things are called, and occasionally one thing or the other is entirely unavailable, but probably 99% of ingredients can be easily purchased in most supermarkets.

do i need to have fancy appliances for this to be useful? hard no. there is zero slow cooker, instant pot, stand mixer, or even rice cooker content in this.

i assume that you have a knife, a bowl, and a source of heat. some things are easier (or nicer) if you also have a $20 immersion blender (mine's from kmart), but that's as fancy as we're getting. i wanted to keep the barrier to food as low as possible.

is it easy to modify recipes in this? yes, and a bunch of recipes are either lists of suggestions (sandwiches! rice toppings!) or have variations listed.

what kind of recipes are in this book? there's a range of them.

stuff that needs no cooking at all—sandwiches, dips, smoothies, salads, etc.

bowls of stuff: pasta, rice, soups you can make in ten to fifteen minutes, oats, etc. using ready-cooked rice or pasta is 100% fine by me, so this focuses pretty heavily on quick and easy toppings.

stuff you cook while you watch netflix, like 'throw this into the oven and then ignore it for an hour'. more importantly, lists of ideas for how to use the things you cooked.

baking and desserts, none of which require more than about five minutes of hands-on work.

if this list is insufficiently convincing, i've also put up a couple example recipes here.

which storefront/format is best? honestly and truly, on my end, it doesn't matter that much—after various fees and things come out, it's within about 50c of each other for ebooks, and maybe a dollar for physical books. amazon currently nets me slightly more than other retailers, but that's changed in the past and will likely change again.

on your end, amazon is probably the cheapest way to get a print copy (and—in the interest of full disclosure—is slightly more money for me, as well). amazon's printing costs are significantly less than anyone else's are, so the book is cheaper there.

why are there so many price points? this is partly because publishing at this point is several business models in a trenchcoat, and partly because retailers can set their own prices and discounts. if you see very low prices, especially at big vendors like amazon, they've decided it's worth it to sell the book at a loss. i have no idea why, but i get the same royalties from it.

if you see very high price points—like $40+ for the paperback version—it's because the vendor is using a traditional-publishing business model and pricing accordingly. please do not buy this book for forty dollars. anywhere in north america and europe, the paperback should be between 10 and 20 of the local currency (dollar, pound, or euro); australians might see it as high as $22 because it costs more to have things printed here.

i want to reiterate: please do not buy this book for many tens of dollars. one, maybe two tens, fine. but forty is as many as four tens, and that's terrible.

is there a print version of this book? i used to get this a lot, and then there was an amazon-only paperback version and i got it less, and now there's a paperback version that you should be able to buy anywhere you buy books.

worth noting is that the available print versions are not spiral bound. if you would like a spiral bound copy and you feel strongly enough about this that you'd like to have it printed and bound yourself, the digital versions (most usefully the pdf from gumroad) have an explicit 'please feel free to print or have this printed' release.

and again—because i get called out for this not infrequently—purchase links are collected here, or you can go directly to the amazon listing.

#cooking is terrible

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