#← seasoned marinated then roasted pork leg

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #63

I went to the grocery store today! And this time, I actually got some pictures of the general structure and layout! Because I know you said you wanted to know what is an ordinary life.

I don't know if these exist in your world in the same way, so maybe this won't seem very ordinary to you. But it's ordinary where I live, so here you go:

Most places will have the entrance directly in the produce section. This is where we find all our fruits and vegetables. There are lots of pictures because there are lots of different kinds of food here. Some of them come pre-cut and pre-washed; this is very convenient, and also makes it a lot easier for disabled people to cook on their own:

I got a broccoli, some asparagus, and some tomatoes from here!

There's also typically a section that contains deli meats and cheeses. These come whole in plastic packages, and then they get sliced up on special machines on request. This stuff is usually for sandwiches and the like.

I didn't get anything from this section, but I wanted to show it to you anyway!

You have the other cheese sections, too, which are... not for sandwiches? I guess that's the best way I can explain it - usually the cheese is split up for that which is intended for sandwiches and that which is intended for other things. But I don't usually discriminate when it comes to cheese; these are my favorite sections of the grocery store whether they're for sandwiches or not!! Because I am a cheese goblin!! It has been written!! It is known!! Ahahaha~! 😄

(sadly, I didn't get anything from this section today. but you can tell it's my favorite section because I have more pictures of this one particular food than of anything else!! hahahaha! 🤣🤤)

Over this way, you have the prepared foods section, the raw fish and raw meat sections, and the rest of the aisles:

This is the fish section! I only get salmon from here, because almost everything else is either too expensive or it has too much mercury in it, or both! Swordfish, for example, is a fish that lots of people in my world really like, but it's ridiculously expensive, and it's got a ridiculous amount of mercury in it, too, so I avoid it. Mercury is not good for the bodies of living creatures!

I did get salmon from here today. My world has farmed salmon; people say that it's bad for you in other ways, but I know that wild salmon are often not sustainably fished, and farmed salmon is cheaper anyhow, and it's very important to have omega-3 fatty acids in your diet (especially if, like me, you came out of therapy today with a massive paradigm shift; your brain is gonna need that stuff in order to build new neural connections properly; maybe I'll talk about it tomorrow)!

This section is where they put all the custom cut, pre-seasoned, and extra fancy raw meat:

It's in this section that you'll find lamb, wagyu, bison, pricier cuts of beef, and pre-seasoned and pre-marinated meats.

The rest of the raw meat section contains more standardized cuts that haven't been seasoned. It's divided into "beef and sometimes lamb" (it's a real treat when they get whole lamb leg on the bone; I love to season and roast those and save the bone for broth!), pork, "turkey, chicken and chicken organs", and then "other organ meats, things for stock or bird feed, and things that are purchased relatively rarely" - think beef liver, suet, pig's feet, chicken's feet, and marrow bones for making soup stock. But they don't always have those things.

This is the "beef and sometimes lamb" section:

This is the pork section:

Here is the turkey, chicken, and chicken organs, and organ meats sections:

I got chicken leg quarters from here! I intend to make them tomorrow, if I still have energy after my tasks and I'm not in too much pain!

Near these sections, in the middle, is where all the pre-cooked or cured meats are - things like hotdogs, cooked sausages, whole ham, and bacon. Here's an example:

This is where they keep the milk and cream:

And here's where they keep breads and desserts:

I got a couple of surprises here, with you in mind! You'll see at the end! 😁

So far, I've only shown you the edges of the store. There are lots of aisles in the middle, which is where they keep non-perishable items, or items that aren't perishable until they're opened. Things like cereal, canned goods, dried goods, pasta, condiments, sugar, flour... stuff like that. The middle aisles contain lots of preserved or processed foods. Foods such as those aren't necessarily bad things, but it's generally important to make sure that processed foods don't make up your whole diet.

...Unfortunately, though, the reality of our world is that processed foods are generally a lot cheaper, so for most people, it's really all they can afford. I'm very lucky that I can get things like fresh fruits, fresh vegetables, and fresh fish. I remember when I was younger, and we could usually only get processed foods, meat, dairy, and bread.

In any case, here's the breakfast aisle:

You can find things here like cereal, oats, pancake mix, tea, coffee, honey, syrup, and stuff that people where I live generally like to eat for breakfast.

This is the honey and syrup section.

I got honey from here because we were out.

Next to it is the tea section:

I didn't get anything from here, but I decided to show it to you anyway because the colorful boxes are kinda pretty!

J was with me, and he decided to snag this picture of me taking pictures for you, for some reason! Hahaha!

Anyhoot! We got home and put everything away! I guess it's time for me to show you the surprises I got! I don't know what you like for dessert, but it's hard to go wrong with things like chocolate and raspberries, I think!

This one is a chocolate cheesecake with purple raspberry frosting and fresh raspberries on top!

This one is a raspberry mascarpone tart thing!

And this one is a chocolate truffle tart thing!

...And... I know I can't give these to you. But I think you would like them if I could. If nothing else, please know that there are people in this world who would get tasty snacks for you just because they think you might like them.

Thank you for coming on this adventure with me. I know that a grocery store is probably just an ordinary thing, but you've indicated before that you just want ordinary things, and... even ordinary things can be turned into full adventures if you're carrying enough curiosity, joy, excitement, and love inside your mind. Even if you go to the same place lots of times, there is still always something new and beautiful to discover, if only you look closely at everything with fresh eyes.

You are loved because I love you. And lots of other people do, too. So don't do anything stupid to get yourself killed, got it? We need you here. We need to see you heal. We need you to be okay in the end. Please. Because there's still so much you haven't seen. There are still so many delightful and wonderful and beautiful things that you haven't experienced. Don't go around thinking like pain and misery are the only things that life can offer you. You're not done yet.

I'll write again tomorrow, so please keep yourself safe.

Your friend, Lumine

[thehungrykat1]

Magical Offerings Bring a Christmas of Dreams 

A magical “Christmas of Dreams” transforms City of Dreams Manila into golden yuletide wonderland, unwrapping a predominantly Filipino festive décor and alluring holiday offerings. Setting the mood for joyful gatherings, the resort’s holiday installations pay homage to the Filipino Christmas tradition of displaying parol (lantern). Purposefully crafted from locally sourced materials including anahaw, malunggay, and paco, the golden, handmade parols that light up The Shops at the Boulevard infuse sustainability and celebrate a festive Filipino Christmas. Elsewhere at the lobbies of Nüwa Manila, Nobu Hotel and Hyatt Regency Manila, dazzling Christmas trees provide IG-worthy settings to capture the holiday cheer.

Crystal Dragon, City of Dreams Manila’s signature restaurant for Cantonese cuisine and regional Chinese specialties, highlights a five-course set menu available for lunch and dinner from December 16 to January 1, 2025. Perfect for holiday indulgence, Crystal Dragon’s set menu consists of: Deep-fried Fluffy Abalone with marinated seaweed and micro herbs; Rich Lobster Bisque with poached Hokkaido scallop and crab meat; Wok-fried Wagyu Beef with Chinese yam in black bean sauce, crispy dough stick and king mushroom; Creamy Braised Green Lobster with shimeji mushroom, and crispy dragon beard vermicelli; and Baked Alaska Flambé. The menu is offered for P6,000++ per person for a minimum order for two persons.  

Chef Nobu Matsuhisa’s new-style Japanese cuisine beckons at Nobu Manila, with a five-course Christmas Omakase dinner tasting menu on December 24 and 25. At P6,653.57 net per person, the menu commences with a complimentary chef’s choice of appetizer followed by a sampler of Nobu Sashimi. A seasonal selection of assorted sushi and Chawanmushi with rock shrimp and truffle come after. The Lobster with Truffle Yuzu dressing, mixed mushrooms and crispy garlic chips; and Braised Wagyu Short Ribs with wasabi mashed potato, cranberry sake-mirin reduction, are the tasting menu’s pièce de resistance preceding the delightful Chestnut Brûlée with chocolate sorbet and tonka bean foam.  Nobu Manila also fêtes guests with an early Christmas “Nobu Experience” at its Holiday Sunday Brunch on December 22 for P4,388 net per person. Unlimited helpings of popular Nobu-style dishes laid out on the buffet combined with an a la carte menu include the Nobu Signature Sashimi Trio of Tuna Matsuhisa, Yellowtail Jalapeño and Salmon Karashi Su Miso; Black Cod Butter Lettuce, Uni Palabok; and an array of premium chef’s selection of sushi cups, nigiri, and maki rolls unique to Nobu, to name a few. The featured Carving of the Day – the Roasted Whole US Prime Ribeye and Crispy Pata (pork leg) -- complemented by a whole tuna sashimi and selection of seafood including oysters, blue crabs, shrimp, and green mussels; different choices of kushiyaki (skewers) prepared a la minute; and a dessert station that includes a chocolate fountain, take diners to a one-of-a-kind celebratory dining experience.

Haliya invites diners for a Filipino noche buena that evokes the flavors of the season on December 24 for dinner and on December 25 also for lunch. The signature modern Filipino restaurant of City of Dreams Manila offers customized Filipino Christmas menu with a la carte choices comprised of: Yuletide Ensalada, a medley of fried herb goat cheese, caramelized figs, mesclun greens, radicchio, prosciutto, cranberry dressing, Biscocho and cherry tomatoes; Suam na Lamang Dagat, a rich and comforting concoction of prawns, clams, mussel, lapu-lapu, kasubha, corn, capsicum and microgreens; Pork Chop with baby carrots, brussels sprouts, crispy bacon, broccolini, celeriac crème, jamonado pork jus, pineapple and pickled green apple; and Kastanyas Broas comprised of chestnut cheesecake, broas (ladyfingers), caramelized saba banana, apricot gel, vanilla mousse Chantilly and mixed berries. 

Hyatt Regency Manila’s interactive show-kitchen restaurant The Café brings the season’s flavors through a curated Christmas buffet spread of local and international cuisine available for lunch and dinner on December 24 and 25.  Lunch service highlights include Slow-Roasted Wagyu Whole Beef Leg that comes with a choice of sauces: red wine, peppercorn or mushroom on the carving station; Masala-rubbed Roasted Trevally, which comes with condiment choices including garlic sauce, spicy yogurt and mint sauce at the Indian corner; Thai-style Whole Fried Chicken and Crispy Pata at the fry counter; and assorted skewers of meat and vegetables from the grill section. Not to be missed for the dinner spread are the Roasted Peking Duck and Tuna and Salmon Sashimi. Completing the lunch and dinner spread are a hefty selection of Italian, Japanese, and Korean favorites, dim sum, roasting and noodle choices at the Asian section; seafood options; various cold cuts, cheeses, and salads at the cold section; and assorted pastries and desserts.  The lunch and dinner buffet are priced at P3,799 net and inclusive of free-flowing juices, coffee, tea, local draft beer, red and white house wines. Children ages six to 12 are entitled to a 50% discount.

Christmas wafts in the air at Café Society, with various holiday-themed confections transforming the cafe into a whimsical Christmas wonderland. Playful chocolate sculptures, gingerbread houses alongside a spread of confections and pastries are offered until the end of December.  Colorful Gingerbread Houses (starts at P1,500 net each), Christmas Chocolate House (P2,500 net), Santa Bear in milk and white chocolate in varying sizes (starts at P500 net), and other Christmas staples like Panettone (Italian Christmas bread); Stollen (cake-like bread with its origin in Germany), fruit mince pies, and yule log cakes complete Café Society’s fancy holiday spread. Not to be missed are the holiday cakes priced at P2,000 net such as Christmas Tree Cake, (moist chocolate sponge cake with chocolate mint mousse, and buttercream); Snowman Cake (vanilla chiffon sponge with white chocolate mousse and raspberry compote filling); and Reindeer Cake (moist chocolate sponge with dark chocolate ganache and chocolate buttercream).

HOLIDAY FESTIVITIES

The spirit of the season fills the air as various choirs serenade guests every weekend from 3 pm to 3:45 pm with timeless Christmas Carols. Lux Christi Vocal Ensemble performs on December 21, and 24 at Nüwa Manila lobby, and Hyatt Regency Manila lobby, respectively. Not to be missed are performances of Hail Mary Queen Children’s Choir on December 14 at Hyatt Regency Manila lobby; Mandaluyong Children’s Choir on December 15 at The Shops at the Boulevard; and Kammerchor Manila on December 22 at the Hyatt Regency lobby and 25 at Nüwa Manila lobby.

Adding fun and excitement for families, DreamPlay holds an all-star Holiday Parade of well-loved characters from DreamWorks Animations at 5 pm every Saturday and Sunday of December, including Christmas Day and New Year’s Day at The Shops at the Boulevard.  Characters from the films Shrek, Kung Fu Panda, Puss in Boots, Madagascar, and Trolls will be on parade to delight the kids and kids at heart. 

A Christmas bazaar at The Shops at the Boulevard comprised of well-curated kiosks amps up the holiday shopping until January 2, 2025. Participating brands are Lacoste, Kultura, Boss, Bally, Furla, Coach, Beyond the Box, Lukfook Jewellery, Pandora, Alfredulla, @Tokyo, Ray-Ban, Eye Society, Samsung, Bose, Manila Diamond Studio, Dyson, Delsey, World Traveller, Lojel, Hedgren, Herschel, Travelon, Hydroflask, SMEG, Pacsports, Estee Lauder, Jo Malone, Clinique, Bobbi Brown, Mac, Origins, Nike, Adidas, Mikasa, Spalding, Skechers, Wilson, Yonex, Panasonic, Carrier, Make Room, and Pottery Barn.For inquiries and reservations, call 8800-8080 or e-mail guestservices@cod-manila.com. For more information, visit www.cityofdreamsmanila.com. 

[anyafernaldbelcampo]

Pork Perfection: Wholesale Cuts for Every Dish

Pork is the epitome of versatility in the culinary world. From succulent roasts to sizzling bacon, this meat offers a myriad of flavors and textures that can elevate any dish. Whether you're a professional chef or a home cook, understanding the different wholesale cuts of pork and how to utilize them is essential for achieving culinary excellence. In this comprehensive guide, we'll explore the various wholesale cuts of pork and provide insights into how each cut can be best utilized to create mouthwatering dishes.

Shoulder (Boston Butt): The shoulder, also known as the Boston Butt, is a flavorful and versatile cut of pork. It's well-marbled with fat, making it ideal for slow cooking methods such as braising, roasting, or smoking. When cooked low and slow, the shoulder becomes tender and succulent, making it perfect for pulled pork sandwiches, carnitas, or hearty stews.

Loin: The loin is one of the leanest and most tender cuts of pork. It's divided into two main sections: the back loin and the tenderloin. The back loin, also known as the pork chop, is best suited for grilling, pan-searing, or roasting. Its mild flavor and tender texture make it a favorite among pork lovers. The tenderloin, on the other hand, is incredibly tender and lean, making it perfect for quick cooking methods like grilling or pan-searing. It's often sliced into medallions or used whole for elegant roasts.

Belly: The belly is perhaps best known for its role in creating everyone's favorite breakfast staple: bacon. However, it's also a fantastic cut for other culinary creations. When cured and smoked, pork belly transforms into crispy, savory bacon that adds flavor to everything from sandwiches to salads. Additionally, uncured pork belly can be slow-roasted or braised to create melt-in-your-mouth dishes like pork belly confit or crispy pork belly with apple compote. Click over here Anya Fernald Belcampo

Leg (Ham): The leg, commonly referred to as ham, is a versatile cut that can be enjoyed in various forms. Whether it's cured and smoked for traditional holiday feasts or roasted for everyday meals, ham offers a rich and savory flavor that appeals to many palates. It can also be sliced thinly for sandwiches or cubed for soups and stews. Leftover ham can be transformed into delectable dishes like ham and cheese quiche or ham and bean soup.

Hocks: Pork hocks, also known as pork knuckles, are a lesser-known but incredibly flavorful cut of pork. They're prized for their rich, gelatinous texture and robust flavor, making them ideal for adding depth to soups, stews, and braises. Pork hocks are often used in traditional dishes like German Eisbein or Southern-style collard greens. When slow-cooked, they release their collagen, resulting in a silky-smooth texture and unparalleled flavor.

Spareribs and Baby Back Ribs: Ribs are a beloved indulgence in many cuisines around the world, and pork ribs offer exceptional flavor and tenderness. Spareribs, cut from the belly side of the rib cage, are meatier and more substantial, making them perfect for slow smoking or grilling. Baby back ribs, cut from the loin side of the rib cage, are leaner and more tender, making them ideal for quick grilling or roasting. Both cuts can be seasoned with dry rubs or marinated in flavorful sauces for irresistible barbecue dishes.

Feet and Ears: While not as commonly used in Western cuisines, pork feet and ears are prized ingredients in many Asian and Latin American dishes. Pork feet, also known as trotters, are prized for their gelatinous texture and are often used to add richness to soups, stews, and stocks. Pork ears are prized for their crispy texture and are often used in dishes like crispy pig ear salad or braised pig ears in soy sauce.

Understanding the various wholesale cuts of pork opens up a world of culinary possibilities. Whether you're craving a hearty stew, a succulent roast, or a crispy bacon sandwich, there's a perfect cut of pork to satisfy your appetite. By utilizing different cuts and cooking methods, you can elevate your dishes and delight your taste buds with the rich flavors and textures that pork has to offer. So, the next time you're planning a meal, consider incorporating one of these wholesale cuts of pork for a truly unforgettable dining experience.

[foreficfandom]

Mystic Messenger - Cooking For MC (Headcanons)

--- Zen ---

He spent the last decade never having to cook, and instead relying on South Korea’s amazing take-out culture to survive. One only has to pay just a liiiitle bit extra when buying meals from convenience stores, or from specific take-out eateries. 

But now he has a significant other! And he’s already made a big fuss about how he believes he’d ‘make a good husband’, so now it’s time to prove it. How hard can cooking be? 

Unfortunately, Zen quickly realizes that making good meals demands more than throwing rice into the cooker and boiling some sweet potato leaves. Different types of meat from different animals and different cuts needed to be cooked differently, vegetables need to be washed and paired with the right heat and oil, not to mention knowing what spices go with what.

His cooking odyssey starts when the two of you began to get more domestic with each other, and he wanted to surprise you with a home-cooked evening meal rather than going out to eat like the two of you always did up to this point. 

Good thing he started early in the afternoon, because his first attempt was a disaster. The catfish fillets kept flaking and getting stuck to the pan, the rice was way too soggy from being overwatered, and he accidentally seasoned the green beans with pickled plum powder instead of white pepper. 

Googling saved his ass and he instead steamed the fish with ginger and scallions, fried the beans in sesame oil and garlic, and the rice came out fluffy. By the time you came home, you were greeted with a romantic home-cooked dinner for two. (He didn’t know to remove the stems from the green beans, though)

As time goes by, Zen really steps into that supposed ‘husband’ role and learns to cook properly. His meals are almost exclusively healthy options of whole grains and lean proteins, with no excess salt or oil. 

--- Yoosung ---

He can cook! He’s a pretty good one, too. At least, compared to most other students. He doesn’t burn things, or over-salt them. But he never made complicated dishes, mostly due to a lack of time or energy. Still, he did enjoy making the occasional dish of omurice in his dorm. His plating tended to look a bit sloppy, but they always tasted fine.

Once you enter the picture, he finds himself daydreaming about cooking for you, and serving delicious meals over a candlelit home dinner with a sweet dessert to top it off. He imagined being a loving husband wearing an apron, peacefully tossing vegetables in a pan while you came behind him and wrapped your hands around his waist. 

And then he’d turn to his pile of dirty dishes still sitting in the sink for the past four days and realize that he’d have to step up his game if he wanted to bring that fantasy to life. He may have the ability avoid food-poisoning in his dishes, but that’s not good enough for you!

So his renewed interest in life was largely spent re-focusing on his studies (while also spending his spare time with you), and after he finally got his diploma and began getting internships, he moved out of the dorm and into a real, actual apartment with a stove that had more than one burner! And also an oven! 

When he started cooking for the both of you, he began simple; store bought tteokbokki and gochujang, and into which he’d chop scallions, onions, and clams - kinda like the Korean equivalent of boiling dried pasta, and adding your own ingredients to the store-bought jar of marinara sauce. 

He got older and with age came a greater patience for homesteading. His dishes became more complicated, and also better! You always looked forward to the days when he’d cook. And he couldn’t help but brag sometimes about how good of a boyfriend he was, because of his abilities in the kitchen.

--- Jaehee ---

She grew up in a household that almost exclusively dined on home-cooked meals, so it was with great internal shame that she had to resort to take-out when she began working at C&R. Take-out can be filled with preservatives, sugar, and salt, not to mention the depressing image of eating off plastic trays all the time.

Before the two of you began living together, but after beginning plans of opening a cafe, Jaehee began cooking a lot more. She’d experiment with cafe recipes of sandwiches, baked goods, desserts, and artisanal coffees. You were her favorite taste-tester. 

As the cafe managers, you and Jaehee don’t cook everything sold at the cafe, and most of it is too sweet or carb-filled for Jaehee to serve it at home. So she busted out her family’s old notecards (or, like many families, nobody ever wrote down classic Korean dishes on notecards so she had to call her parents to ask how to make sundubu jjigae) to serve to the both of you.

She truly believes in the value of home cooking. It’s so much healthier and wholesome. And being able to cook something for the both of you to sit down and enjoy is so domestic and peaceful. 

You two manage the cafe takes up many days of the week, but usually not the whole day, so there’s time for at least one cooked meal at home every day. Sometimes you cook, but mostly she does. She missed the freedom of this particular creative expression.

Her favorites are replicas of dishes she grew up eating - hand-made dumplings, beef noodle soups, roast dakjjim, seaweed salads. Her mood is just so much better since leaving C&R, and she’s gotta believe that’s partially due to her improved diet. You being in the picture is another big part of it!

--- Jumin ---

Surprisingly, this pampered 1% CEO-in-line can indeed cook some specific dishes. Home-ec was part of his schooling, and he’d retained the lessons he’d learned to this day. During the first few days you stayed in his penthouse, he had made a stack of strawberry pancakes that tasted perfectly fluffy and sweet, almost mathematically calculated to maximize their pancake-ness. 

And technically it was in fact calculated, since that’s how Jumin approaches cooking. Measurements are precise and exact, temperatures to the perfectly right point. Which is also why Jumin knows how to cook, like, four different dishes and nothing else. He was more interested in treating you to his private chef’s gourmet meals, and only wanted to cook when he thought a personal touch would be appreciated.

Pancakes were one of the recipes he learned in junior-high home economics. The other three were; beef stroganoff, frosted cinnamon rolls, and tteokguk. He can cook them to exact perfection ... which is, they don’t taste gourmet nor mind-blowingly fantastic, but instead ‘perfect’, with perfect temperature and perfect seasonings. Nothing more, nothing less.

He’s aware that he can’t cook something that has anything particular to offer. He’s always struggled with being creative, and his cooking is no different. It’s hard for him to deviate from established tried-and-true recipes. It’s even harder for him to tackle new ones.

Living with Jumin means little opportunity for him to cook. Or for you to cook, for that matter. If Jumin’s chef isn’t booked for the day, chances are the two of you are eating at some five-star restaurant. His penthouse does have a very fancy and equipped kitchen (is that a soda gun??) so one day you decided to encourage Jumin to exercise his creative skills a bit more.

With your help, he modified his pancake recipe for the waffle maker, and customized a fruit syrup using his gut feelings and not a written recipe. It came out fantastically and lovingly delicious. He was so happy to have created something special for once, and named the dish after you.

--- Saeyoung/707 ---

He never had any reason to cook before he met you. He lived off of a trash diet that only the nastiest of gamer geeks would stoop to. But when his life turned around and you entered the picture, he realized that he needed to clean up his act sooner or later.

You’ll almost certainly cook more than he ever will, but he’ll step up to the plate once and a while. “Seven, work today was brutal and I’ll be coming home late. Can you cook up something for the both of us?” 

“Ah, never fear! I’ll make sure you’ll be fed something nourishing and delicious. Trust in your god 707!”

By ‘nourishing and delicious’ he meant pulling out a box of buchimgae mix, and frying it with sliced zucchini and onions before serving it with dipping sauce. He had to cheat and quickly buy a box of barbecue chicken wings to go with it. 

It’s a simple and quick meal, but it tastes perfectly decent. And simple dishes are as far as he’s willing to go, ‘cause he never wants to make something gross and force you to eat it out of gratitude. 

He has a list of easy recipes stored in his brain in case he’s assigned to cooking duty - ham fried rice, oven-roasted chicken legs, Japanese curry, anything that has less than five steps to complete. And he pays little attention to things like sugar and salt levels, so its no concern of his if a meal is less ‘healthy’ than another.

If you’re a cooker, he ends up absentmindedly copying your recipes and methods for when you need him to make meals, and he’s pretty good at backwards-engineering a dish to figure out how to make it himself.

In the beginning, he kept making weird noob mistakes in his cooking, like accidentally leaving the small stickers on the ginger root he’s boiling in the broth, and not knowing you should peel daikon before stewing it.

But he’s perfectly satisfied with the fact that he eventually settles into a position of ‘decent emergency housecook’. But he’ll always prefer to eat what you prepare for him UwU

--- Saeran --- 

Back during Mint Eye, Ray had tried his best to make the most beautiful and delicious meals for you. And he mostly succeeded, carefully following recipes for marinated apricot pork, butternut squash ravioli, and lemongrass scallops the best he could. 

It was a steep learning curve. He hadn’t really cooked before this point, so for your sake he decided to run before he knew how to walk. But he’s a smart dude, so his dishes always turned out pretty okay at the very least. He was so happy seeing you enjoy them.

So when Saeran settled in with you, he began cooking again. He found it therapeutic after a day spent hacking. Very quickly he started getting into even more complicated dishes just for fun; roast duck, elk medallions, fluffy angel food cake from scratch. Sometimes things failed, but mostly his dinners were something to look forward to.

He doesn’t cook a whole lot, and in the beginning he even skipped the meals you’d prepare for the both of them, because he’s depressed and sickly and it’s hard to summon up the appetite for regular breakfast and lunch. And even afterwards, he keeps odd hours which meant dinnertime might overlap with his work, leaving the job to you.

But the times where the two of you can actually sit down to a meal he’s made are some of the most peaceful and happiest moments of the day. He still loves caring for you, and creating food you truly enjoy is a particular source of love for him.

Surprisingly, he’s a lot less talented when it comes to baking. His cookies come out mealy and stiff, his cakes dense and eggy. Something about dedicating so much of the process to the oven just messes up his ability in the kitchen. Even though his stovetop cooking always turn out pretty freaking amazing, he can’t be trusted with desserts.

And unfortunately, he always hates cleaning up afterwards. It’s a pet peeve of his. Why can’t dishes ever wash themselves? He and his brother purchase like, two different dishwashers, and overclock them as well, so he can avoid washing dishes as much as he can.

--- Jihyun ---

A trustworthy cook, who loves to replicate recipes he’s tasted from abroad. But he can’t backwards engineer dishes like Saeyoung can, he has to rely on a recipe for most of the cooking process.

And it can be somewhat a struggle to find the proper ingredients for dishes he wants to make, such as fresh green cardamon for Tibetan lentil soup, or anchovy syrup for authentic Italian pizza. When you began living with Jihyun, the kitchen slowly became packed with foreign spices and ingredients. “Jihyun, what the heck is this thing I found in the freezer??” “It’s a pack of frozen chorizo I’m planning to make into a mash, put it back before it defrosts!”

Grocery shopping involves 40% of buying the essentials, and 60% of Jihyun walking up and down the isles, hunting for rare and obscure ingredients. If he finds something, he likes to excitedly drag you over and show off the hidden package of blue stilton cheese he managed to find, and talk about his memories of visiting the United Kingdom, and learning about how historical and special this cheese is.

Life as an established photographer means his work schedule is pretty irregular. Sometimes, he has huge stretches of days where he has nothing to do, and sometimes he’s got entire weeks in advance where his professional skills have been hired. Not to mention his own schedule involving traveling the world and finding new subjects to photograph. So the times when he can cook for the both of you are kinda unpredictable.

When he does, he always insists on cooking from a culture different from any recent meals you two have had. If it was American potato salad yesterday, its Moroccan tangia tonight. If yesterday’s lunch date was spent in a traditional Japanese cafe, then today’s home-cooked lunch is gonna be Swedish potato pancakes.

And of course, he takes pictures of his especially successful dishes, to put on his personal instagram. If he can get your hand, or other subtle pose in the shot, it makes him 300% happier. 

[decastillo26]

Eating My Empire

The Philippines could be a well-known tropical destination, after all, lots of foreign travelers seek its crystal-clear beaches, picturesque landscapes, and warm hospitality that's like no other! However, except for this, it helps to understand that the archipelago is additionally known for its unique and delicious food. Philippines food or Filipino cuisine could be a culmination of over 100 distinct local groups and tribes all throughout the country. One would even say that it's the last word fusion food that not only represents the various cultures everywhere the country but also how “east meets west”. With a fashionable culinary heritage and a good range of food choices to select from, it’s pretty hard to narrow down this list to six Philippines food only but I can share with you here the highest dishes (in no particular order) that everybody mustn't miss when visiting the country.

1. Adobo

Adobo may be considered because the most well-liked dish out of all the Philippines food, and it's definitely loved by everyone westerners’ palate included. In fact, it can even be considered because the ‘national dish’ of the country. the foremost common style of adobo uses chicken or pork meat and it's first marinated in garlic, black peppercorns, bay leaves, soy sauce, and vinegar. After it slow, it'll be browned in oil then simmered to goodness in its marinade. Pair it off with some good ol’ rice and you’re sure to have it as your new favorite viand.

2. Lechon

Lechon or ‘roasted suckling pig’ is additionally a preferred Philippines food and it's commonly served during fiestas or special occasions like birthdays, weddings, etc. Lechon is additionally one among the numerous Spanish influences to Filipino cuisine with 2 typical variants being ‘Manila or Luzon lechon’ and ‘Visayas or Cebu lechon’. the previous is often only seasoned with salt and pepper before roasting; but the latter is sometimes filled with many spices like lemongrass, tamarind, garlic, onions, and chives among many others because it is slowly roasted in an shoot for several hours. it'll be continually basted and turned until the skin becomes crispy a particular feature of the dish that Filipinos love. Once ready, prepare a plate filled with rice and grab some lechon sauce just like the local favorite of ‘Mang Tomas‘ and you’ll be in gastronomic heaven.

3. Sisig

Sisig is another well-known Philippines food that originated within the province of Pampanga, particularly within the city of Angeles. This Kapampangan dish is traditionally made by boiling, chopping, and grilling parts of a pig’s head yes, you read that right like its ears, cheeks, and jowls, which are then seasoned with calamansi, onions, chili peppers, salt, pepper, and vinegar.Now I know, it sounds pretty morbid especially if you’re not keen on exotic food; but trust me once I say that it's delicious. Pair it with a bottle of local beer like San Miguel and you’re sure a treat! finally, sisig is additionally commonly referred to as a pulutan or food that’s best paired with alcoholic drinks.

4. Sinigang

If you’re trying to find something to warm you up during the season, one amongst the simplest Philippines food to do is sinigang! It’s a Filipino stew composed of meat or seafood and uses tamarind (sampalok) because the souring and savory agent to form its acidic broth (kind of comparable to a different dish called paksiw, but this uses vinegar).A traditional Filipino sinigang is additionally actually served as a soup, with many vegetables like water spinach (kangkong), ladies’ fingers (okra), radish (labanos), taro corns (gabi), eggplant (talong), and string beans (sitaw). to feature more to its sourness, ingredients like citruses, gooseberry tree fruits (karmay) et al. also are added.The most common variants of sinigang are pork and fish (like bangus or milkfish), but other favorites are beef, chicken, and shrimp.

5. Bulalo

A specialty of Southern Luzon’s Batangas and Cavite, bulalo is personally one in all my favorite Filipino stew dishes! It’s a treat to eat especially during monsoon season, cold rainy days, or trip to Tagaytay.This traditional light-colored soup is ready by cooking beef shanks and bone marrow until the collagen and fat dissolves into the broth. it's also mixed with different vegetables like cabbage, pechay, potatoes, taro, string beans and corn among many others. For an entire meal, eat it on rice with condiment and calamansi (some would even like patis or fish sauce).

6. Kare-Kare

This is yet one more stew dish in Filipino cuisine but what’s unique about kare-kare as a Philippines food is how it's a thick savory peanut sauce so people who love anything in peanut flavor will love this!Usually for this, it consists of meat like tripe, pork leg, oxtail, beef, or goat (sometimes seafood like prawns or mussels) so mixed with vegetables (at times with veggies only which is termed as guleng kare-kare) in a very flavorful peanut sauce fabricated from ground roasted peanuts or spread with garlic, onions and annatto seeds. Shrimp paste (bagoong) is commonly served on the side so as to reinforce the taste of the dish.

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Food in Vogue | Maxime de La Falaise

Vogue’s Food Gazette

Crab Quiche

Moroccan Marmalade w Rose Water

Lean or Low-Fat Sorrel Soup

Rich and Creamy Sorrel Soup

Marie-Pierre De Cicco’s Caviar Pie

Porto Fruit Jelly

Bellissimo Bellini

A Frozen Bowl of Seashells

Elderberry-Blossom Pancakes

Apple Chutney

Savory Baked Apples

Ginger Loaf w Lemon Sauce

Lemon Sauce

The Beauty of Steam

Raspberry or Blueberry Kissel

Honey-Nut Butter

Madeleines From Mexico

Lemon Vodka

Marron Icebox Cake

Normandy Quail, A Thanksgiving Switch

Roast Duck Tip-Off

Oyster Soup

Fish Stock

Orkney Islands Plum Pudding

Drambuie or Brandy Sauce

Buñuelos

Raspberry Ice

Tomatoes Vinaigrette

Endives, Leeks, and Celery

Black Radishes

Marinated Mushrooms

Turkey w Apricots

Kasha

Panbroiled Steak

Garlic Butter

Maître D’Hôtel Butter

Shallot Butter

Solferino Sauce

Bordelaise Sauce for Rib Steaks

Marchand De Vin Sauce

Pastilla (Moroccan Pigeon Pie)

Pasta E Fagioli (Pasta and Vegetable Soup)

Cumberland Chicken

Devil’s Kisses

Veal-Stuffed Lemons (Precious Lemons)

Poached-Egg Soufflé

Shad Roe w Oranges

East India Salad

April Fool

Seaworthy Pasta

Bass w Pesto Sauce

Pesto Sauce

Drink Up (Rosé/Campari)

Off-With-A-Bang Breakfast

Rognonnade De Veau (Braised Loin of Veal w Kidneys)

Vegetable Juice Kickers

Steak Tartare

Liquid Gold (Pineapple/Champagne)

Nantucket Bluefish

Salt-Air Fish

Roasted Marinated Vegetables

Citrus Salad For A Picnic

Gigot À La Ficelle (Leg of Lamb Roasted on a String)

Boeuf À La Ficelle (Beef Cooked on a String)

Summer Carrots

Lemon Caviar

Resandwich

Oyster Stew

Strawberries in Orange Juice

Vin Blanc Cassis (White Wine w Cassis)

Potted Shrimp

Fillets of Sole w Tomatoes and Pesto Sauce

Orange and Mint Salad

Tomato Salad

Capon w Onion and Celery Stuffing

Wine Cup (Fruit, Brandy, Bordeaux)

Cherry-Ripe Duck

Zucchini Casserole

Green Salad

Hot Fruit Salad

Hot Chicken w Rice and Melon

Cold Chicken w Melon in Curry Sauce

Yorkshire Mint Pasties

Egg Mousse

Toffee Flan

Sweet-And-Sour Wild Boar/Sauce (Arabella La Cloche)

Fried Polenta

Granita Di Limone

Cranberry Cumberland Sauce (Maurice Moore-Betty)

Two-Squash Soup

Panache

Carrot Soup (Arabella Boxer)

Grilled Chicken on Watercress Salad

Watercress Salad

Marmalade Toast

Very Rich Chocolate Cake (Lady Lucinda Harrod)

Tibetan Wine Soup

Chicken in Winter Squash, Warhol Style (Andy Warhol)

Black-Gold Linguine

Gilding the Cake and Eating It Too

Sformato Di Tagliatelle (Noodle Soufflé) (Marchesa Catherine di Montezemolo)

Besciamella (Béchamel Sauce)

Tagliatelle Colorate (Tinted Noodles w Sauce)

Carmen’s Milk Shake (Mrs. Richard D. Kaplan)

Carmen’s Beef Stew

East Hampton Fish Stew

Watercress Soup (Lily Auchincloss)

Chicken Breasts À La Auchincloss

Lily’s Oriental Salad

Smoke-Roasted Chicken (Cheyenne)

Cheyenne’s “Indian” Pudding

Cucumber Salad

Lamb and Green Chili Stew (Yeffe Kimball)

Cranberry Fritters

Stuffed Game Hens

Indian Bread

Clear Tomato Soup (Mrs. René Bouché)

Striped Bass “En Bonne Bouché”

Raspberry Tart

Portable Fettuccine (Beverly Pepper)

Picnic Sardines In Vine Leaves

Traveling Carrots

The Season’s Chicken

Anchovy, Crab Meat, or Lobster Butter

Curry Butter

Green Anchovy Butter

Herb Butter

Ham Butter

Jellied Madrilène w Celery

Herbed Roast Chicken Legs

Tomatoes w Feta Cheese

Also-Eats: Cheater’s Mayonnaise

Molly’s Moviegoer’s Pork Roast (Molly Haskell)

Roast Beef w Anchovies

Hot Stuffed Artichokes

Flemish Beer Stew

Pollo À La Chilindrón (Pilar Turner)

Seafood Salad

Melon and Onion Soup

Sardines In White Wine

Dutch Babies

Cold Tomato and Lemon Soup (Giorgio Sant’Angelo)

Baked Seviche

Zucchini in Lemon

Dolce Al Limone (Lemon Dessert)

Giorgio’s Grandmother’s Face Cream

Cheese Pie w Asparagus (Margot Vonnegut Rivera)

Margot’s Fig Dessert

Marinated Salmon (Mrs. Paul Peralta-Ramos)

Mustard Sauce for Marinated Salmon

Curried Rice Salad

Bulgar Salad

Three-Pepper Chicken w Onions and Endives

Rigatoni w Ricotta

Lasagne Verde Alla Bolognese (Green Lasagne in the Bolognese)

Green Pea Soup

Vegetable Soup

Braised Endives

Asparagus Tips w Prosciutto

Glazed Herbed Carrots

Saffron Apples w Almond Cream

Almond Cream

Eggplant Stuffed w Anchovies

Corned Mutton Ham

Saffron Bread

Buttermilk Irish Bread

Vegetable Greens

Leftover Bread and Biscuits

Leftover Egg Whites

Soured Milk or Cream

Leftover Jellies and Jams

Citrus Fruit

Baked Onions

Fish Soup

Sweet-And-Sour Pouched Chicken

Potatoes À La Courvey

Grilled Chicken Legs and Wings

Green Bean Soup

Boeuf À La Mode

Grilled Pig’s Feet

Apples and Potatoes

Pistachio Cream

Normandy Eggs

Hide-And-Seek Eggs

Eggs Lucchese

Oeufs Mollets Carême

Oeufs Mollets Niçoise

Oeufs Mollets w Seafood

Egg Salad w Asparagus

Potted Eggs and Sardines

Celebrity Recipes

Breakfast

Eggs w Black Bread (Boris Chaliapin)

Blini w Smoked Salmon (Fleur Cowles)

Mocha Brunch Drink (André Emmerich)

Kegeree (David Niven)

Yogurt Breakfast (Vidal Sassoon)

Sour-Cream Coffeecake (Ethel Scull)

Basque Omelette (Nancy Kissinger)

Potato Knishes w/o Dough (Jule Styne)

Breakfast For Two (Gloria Vanderbilt)

Crab Meat In A Skillet (George Bradshaw and Ruth Norman)

Dried Fruits Olympus (Tom Wolfe)

Lunch

Brandy-Wine Scallops (Sydney Gruson)

Celery Root Remoulade (Denise Hale)

Provençal Shrimp and Rice (Maxime De La Falaise)

Crêpes Écossaises

Sole Czarina

Pâté Maison (Dione Lucas)

Cold Tomato Souffle (Henry Mcilhenny)

Sliced Beef and Mayonnaise (Ashton Hawkins)

Molded Chopped Chicken Livers (Mitzi Hewhouse)

Cold Picnic Omelette (Muriel Resnik)

Baked Schmaltz Herring and Snorts of Gin (Harold Rosenberg)

Mussel Soup (Pat Buckley)

Sole and Crab Meat Soup (Sisi Cahane)

Chicken Broth: Basic, Double, Variation (Jimmy Durante)

Chicken Giblet Soup w Pickles {Rassolnik} (Boris Chaliapin)

Cream of Potato Soup (Hiro)

Cream of Peas La Grenouille (Charles Masson)

Andalusian Gazpacho (Marion W. Flexner)

Consommé À La Duchesse (Clare Booth Luce)

New England Fish Chowder (Jacqueline Onassis)

Raw Spinach Soup (Virgil Thomson)

Crab Meat Soufflé (Geoffrey Beene)

Darnes De Poisson À La Crême, Katharine {Fish Steaks Simmered in Cream and Mushrooms} (Julia Child)

Côtelettes De Saumon Pojarski {Salmon Cutlets w Brown-Butter Sauce} (Craig Claiborne)

Marion’s Fish Dish (Marion Javits)

Fried Bass Fillets (Marion W. Flexner)

Clam Pie ( George Bradshaw and Ruth Norman)

Crab Meat Kiev (Louise Nvelson)

Red Snapper Ring (Miss Molly Maloney)

Fillets of Haddock Francesco (Francesco Scavullo)

Chicken Suzanne (Brooke Astor)

Chicken Paillarde w Rosemary Butter (Glen Birnbaum, Mortimer’s)

BBQ Squab or Chicken (Amanda Burden)

Chicken Jewel Ring (Mrs. Dwight D. Eisenhower)

Roast Chicken (Kitty Carlisle Hart)

Poulet À L’Estragon {Tarragon Chicken} (Jacqueline Onassis)

Eleven-Minute Chicken Breast Sauté (Lisa Fonssagrives-Penn)

Carol Burnett’s Meatloaf

Overnight Steak (Leon Lobel)

Chicken-Fried Steak w Gravy (Liz Smith)

Steak and Corn on the Cob (Eli Wallach)

Stuffed Peppers (Betty Ford)

Scaloppine Di Vitello Alla Marsala (Yogi Berra)

Vitello Tonnato {Cold Veal w Tuna Sauce} (Angelo Donghia)

Veal and Ham Pâté (Barbara Roses Kafka)

Tsatzikí {Greek Yogurt w Cucumber} (James Merrill)

Eggplant and Green Bean Casserole (Bella Abzug)

Grated Zucchini (Amanda Burden)

Hominy and Cheese Soufflé (Bill Blass)

Spinach Soufflé Surprise (Evangeline Bruce)

Green Chili and Cheese Flan (Shirley Huntington)

Curried Tomatoes (Joan Fontaine)

Carrot Timbales (Children’s Hour, 1932)

Sautéed Mushrooms and Snow Peas (Felicia and Mick Jones)

Fonds D’Artichauts Pauline (Charles Masson)

White House Chef Rene Verdon’s Gratineed Spinach (Jaqueline Onassis)

Cucumber Mousse (Chessy Patcévitch)

Blueberry Ice-Cream Pie (Gordon Tevis)

Coffee Granita Sundae (Robert L. Green)

Transparent Pie (Marion W. Flexner)

Madeira Jelly (Sheila A. Hibben)

Bob Hope’s Favorite Lemon Pie

Easy Blender Diet Ice Cream (Joey Adams)

Tarte Aux Pommes La Grenouille (Charles Masson)

New York State Flat Apple Pie (Happy Rockefeller)

Soufflé De Pamplemousse (Peggy D’Uzes)

“I Make It Every Weekend” Cake (F. Lee Bailey)

Dinner

Stuffed Grape Leaves (Helen Gurley Brown)

Chilled Casaba Tropical (From “For The Hostess”)

Salted Fresh Salmon (The Boris Chaliapins)

Eggs Considine (Bob Considine)

Swiss Cheese Charlott (Sheila A. Hibben)

Seviche of Bay Scallops (John Richardson)

Poached Eggs w Sauce Verte (Best Food of Austria, 1960)

Salmon Cornucopias

Chicken in Orange Shells

Blue Cheese Charlottes (”For The Hostess, 1929)

Flageolets and Caviar (Jerry Zipkin)

Rissoles of Foie Gras {Goose Liver in Pastry} ( Claus Von Bulow)

Jellied Whitefish or Salmon (Joe Pasternak)

Jellied Cream Consommé (Katharine Cornell)

Chilled Avocado Soup (Amanda Burden)

Cucumber and Carrot Soup (Genevieve Di San Faustino

Pernod Soup (Eleanor Lambert)

Claret Consommé (Miss Molly Maloney)

Consommé w Okra New Orleans (Mrs. Charles Seyburn Williams)

Consommé, Oeufs Pochés (Maurice Moore-Betty)

Creole Gumbo (Geoffrey Beene)

Cold Salmon w Dill Mayonnaise (Maxime De La Falaise)

Baked Striped Bass (Elizabeth De Cuevas)

Dominican Crab Meat Pie (Oscar De La Renta)

Bay Scallops in Cream (Robert Denning)

Barquettes De Homard Froid Matignon (Princess Grace of Monaco)

Langosta Con Pollo Catalana (Theodore Rousseau)

A Very Easy Fish Dish (Felicia and Mick Jones)

Scallops for Lester Perskey (Maxime De La Falaise)

Compote of Game Birds/Madera Sauce (Bing Crosby)

Pastel De Choclo {Corn Pie w Chicken and Beef} (Nedda Logan)

Gaasesteg {Roast Goose} (”Danish Recipes, 1948)

Breasts of Partridge Sauté (”Game Course at Dinner,” 1930s)

Broiled Squabs on Toast (Sally Ganz)

Roast Quail, Henriette (”Game Course at Dinner,” 1930s)

Chicken Marinada (Robert Joffrey)

Duck in Orange Sauce (”Menus, 1963)

Chicken Scavullo (Francesco Scavullo)

Strasbourg Chicken Roll (Mary McFadden)

Steak Diane (Kenneth Battelle

Broiled Marinated Flank Steak (Rosalynn Carter)

Lenya’s Meat Loaf (Lotte Lenya Weill-Detwiller)

Beef Olives (Madame Choura Danilova)

Filet De Boeuf Poivrade (Countess Longer De La Guèronniére)

Boiled Beef w Mustard Sauce (Chessy and Bill Rayner)

Hungarian Paprika Steak (Joe Pasternak)

Tournedos Alexandra (Mrs. Norbert McKenna)

Ox Tongue Burgundy (Gordon Tevis)

Roast Leg of Lamb and Fireplace Vegetables (Emile De Antonio)

Shashlik Caucasian (Prince Serge Obolensky)

Tunisian Lamb Stew (Nada Patcévitch)

Baked Lamb w Beans (Clinton Wilder)

Ris De Veau Grilles, Châtelaine (Barbara Poses Kafka)

Escalope Zingara (Betty Wason)

Hog’s Jowl (Charles Addams)

Marinated Loin of Pork (Lily Auchincloss)

Potée Lorraine (Monique Eastman)

Choucroute Garnie (Lillian Hellman)

Braised Lettuce (”Vogue’s Own Menu,” 1963)

Imam Bayildi {Eggplant Casserole} (Mica Ertegun

Cabbage and Potato Hash (Geraldine Fitzgerald)

Spinach and Tomatoes (Shelia Hibben)

Sweet-And-Sour Lentils (Barbara Poses Kafka)

Stuffed Mushrooms (Norman Mailer)

Soyer’s Potato (French Chef Alexis  Soyer)

Pommes Sicilienne (Diana Vreeland)

Candied Tomatoes (Babe Paley)

Mushrooms Nadezhda Vorflameyavna (Joanna Steichen)

Summer Squash From Provence (Sue Verderey)

Spaghetti All Carbonara (Cristina Ford)

Fettuccine Cigli Belli De La Minnelli (Liza Minnelli)

Spaghetti En Croûte (Eleanor Lambert)

Green-on-Green Pasta À La Montresor (Beni Montresor)

Spaghetti w Liver Sauce (Suni Ratazzi-Agnelli)

Risotto (Fernando Sarmi)

Potato Salad (Alexander Schneider)

Fennel and Endive Salad (Angelo Donghia)

Rice, Parsley, and Carrot Salad (Maxime De La Falaise)

Orange, Onion, and Avocado Salad (Marian Maeve O’Brien)

Armand (Mushroom) Salad (Sandra Weidenfeld)

Super Salad (Julian Tomchin)

Dessert

Stuffed Peaches (Angelo Donghia)

Pears Cooked in Wine

Peppermint Bavarian Cream (George Bradshaw and Ruth Norman)

Cold Lemon Soufflé (Nan Kempner)

Praline

Marmalade Soufflé w Foamy Sauce (Brooke Aster)

Tarte Aux Raisins (Sonia Rykiel)

Peach Ice Cream (Lady Bird Johnson)

Cold Raspberry Pudding (Jan Mitchell)

Summer Pudding (The Ormsby-Gore Family)

Fresh Coconut Pudding w Caramel Sauce (Betsy Bloomingdale)

Glorious Floating Island (Mary Whitehouse)

Oklahoma Fudge Cake (Skitch Henderson)

Coffee Sauce for Coffee Ice Cream (Sophie Gimbel)

Cold Sherry Soufflé (Emily Bigelow Staemfli)

Almond and Walnut Icebox Cake (Geogre Nelson)

Bread Pudding Grand Marnier (Lucy Monroe)

Boston Cream Pie (Rose Kennedy)

My Mother’s Chocolate Cake (Diane Von Furstenberg)

Champagne Mousse (Mitzi Newhouse)

Burnt Cream, or Easy Crème Brûlée (Joan Mondale)

Whole-Tree Ice Cream (Yehudi Menuhin)

Sauces

Ben Buckner’s Sauce for Steak (Marion W. Flexner)

Mustard Sauce for Cold Cuts (Peter Beard)

Chutney Sauce for Cold Cuts (Miss Molly Maloney)

Horseradish Sauce (Joe Pasternak)

Turner Sauce {for fish/vegetables}, (Denise Bouché)

Olive and Parsley Sauce (Marion W. Flexner)

Caper Sauce

Dill and Fennel Sauce

Tarragon Sauce

Old English Fish Sauce

French Dressing (Dione Lucas)

Vinaigrette Sauce (Maxime De La Falaise)

Mayonnaise

Aioli 

Herbed Mayonnaise (Sheila Hibben)

Tartar Sauce

Russian Dressing

Fruit Salad Dressing Bruxelles

Beet Dressing for Green Salads (Eunice Gardner)

White Sauce “Roux”/Béchamel/Velouté/Mornay (Maxime De La Falaise)

Hungarian Sauce for Vegetables (”My Cook Is Hungarian,” 1935)

Hollandaise Sauce

Blender Hollandaise Sauce

Mousseline Sauce

Béarnaise Sauce

Mint Béarnaise for Lamb

Supper

Baked Crab (George Bradshaw and Ruth Norman)

Chicken Hash October (Brooke Astor)

Smithfield Ham/Cumberland Sauce (George Bradshaw and Ruth Norman)

Tortino Di Patate {Potato, Mozzarella, Prosciutto} (Fernando Sarmi)

A Hot Spanish Sandwich (”Great Paella Period)

Cold Egg Rolls w Ham Mousse (Jon Stroup)

Salad Coronado (Brooke Astor)

My Favorite Supper for Two {Caviar/Champagne} (Truman Capote)

Salmis of Chicken (Mrs. John Spencer Churchill)

[venuefit]

Exclusive use Luxury Townhouse Package (£4850.00)

Townhouse No.5 can be exclusively yours for your special day. It includes opulent features, original fireplaces, rich wood paneling, dramatic stained glass windows and sweeping wooden staircases with 12 truly luxurious bedrooms and suites, as well as the ultimate honeymoon suite, 'Domaine Georges Vernay', complete with private patio area. Capacity Ideal for up to 80 guests in the day guests and 120 evening guests. The property's own 'secret' terraced garden is perfect for an intimate and sophisticated wedding ceremony and reception. The Macallan, Glenlivet, Ardbeg and Glengoyne private rooms will all be at your disposable.  ✔ Private function rooms ✔ Honeymoon suite on a basis for the wedding night ✔ 12x luxury bedrooms on a B&B (Bread and Breakfast ) basis for the wedding night ✔ Dedicated Wedding co-ordinator ✔ Flowers for table centerpieces ✔ Place cards ✔ Personalized menus ✔ Candles ✔ Cake knife ✔ Master of ceremonies    

Menu Options

CANAPÉS (£3 PER CANAPÉ) Oyster in shell with caviar Mini roast beef and Yorkshire pudding and horseradish cream Seared, hand dived Scottish scallop with chorizo Dunkeld smoked salmon with a herb bannock and crème fraîché Tartlet of spiced Mediterranean vegetables with aged Parmesan Deep fried calamari with sweet chilli jam and mango Bon bon of Dingwall black pudding and pear chutney Pea and Parmesan crostini Sun blushed tomato and mozzarella Free range chicken satay and salsa   RUINART MENU ( £44.50 PER PERSON ) Dunkeld smoked salmon, classic garnish Roast plum vine tomato soup with basil oil Tian of Stornoway black pudding confit potato, poached free range egg and Dijon mustard Green apple sorbet Cullen skink soup, lemon oil Strawberry jelly, Champagne foam Pan fried sea bream with herb pommes purée and sauce vierge Butter roasted corn fed chicken suprême with pommes fondant, truffled haricots vert and a Madeira cream Loch Duart salmon fillet with a warm salad of ratte potato and spring onion, caviar and cucumber, beurre blanc Risotto of fresh herbs and Roquefort blue cheese with herb oil Devonshire sticky toffee pudding with clotted cream Peanut parfait, cherry sorbet and chocolate sauce Fresh fruit pavlova with crème Chantilly Tea or coffee with petit fours Supplement of £9 per person:  Selection of British and continental cheeses POL ROGER MENU (£49.50 PER PERSON) Risotto of saffron and fresh pea, aged Parmesan Terrine of smoked ham hock and puy lentils, toasted farmhouse bread, pickles Cullen skink, lemon oil Crab bisque Lychee and chilli sorbet Carrot and cardamom soup. Traditional roasted sirloin of Scottish beef, Yorkshire pudding,truffled French beans, château potatoes, red wine and rosemary sauce, béarnaise Pan fried sea bass, basil crushed potatoes, anchovy beignet, sauce vierge Roasted rump of Perthshire lamb with baby carrot puree, pomme fondant, savoy cabbage and thyme jus Butternut squash and ricotta gnocchi, micro herb salad. Dark chocolate and pistachio tart, pistachio ice cream, cocoa nib croquant White chocolate panna cotta, passion fruit syrup, langue de chat biscuits Poached William pear, crème frâiche mousse, Valhrona chocolate sauce Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person VEUVE CLICQUOT MENU (£55.00 PER PERSON) Chicken liver parfait, baby figs, toasted brioche Tian of west coast crab, avocado, cucumber and dill dressing Velouté of wild mushroom and hazelnut oil Lemon sorbet Lobster consommé Champagne granita, strawberry mousse Highland roasted venison loin, dauphinoise potatoes, cinnamon braised red cabbage, celeriac purée, port wine jus Beef Wellington, wilted baby spinach, mange-tout, sauce à la périgourdine Fillet of line caught halibut, chowder of mussels, surf clams, razor clams, tomatoes, wilted greens, basil oil Italian white truffle tagliatelle, Parmesan cream Valrhona chocolate crème brûlée, shortbread fingers Baked New York cheesecake, apricot coulis Chocolate and golden raisin brownie, rum and raisin ice cream, white chocolate espuma Tea or coffee with petit fours Selection of British and continental cheeses Supplement of £9 per person BARBEQUE MENU (£29.50 PER PERSON) Pork and apple sausages Mini Cairn Hill burgers, sesame buns Marinated St Bride chicken legs Halloumi vegetable kebabs SALADS&VEGETABLES Pasta salad Tomato, cucumber and coriander salad Seasonal rice Potato salad coleslaw Grilled sweet corn INDIVIDUAL DESSERTS White chocolate panna cotta Fruit salad Tarte au citron, raspberry sorbet Strawberries and clotted cream DRINK PACKAGES (FROM £25.00 PER PERSON) PLANETA (£25.00 PER PERSON) A glass of sparkling wine Half a bottle of house wine Glass of sparkling wine for the toast GEOFF MERRILL (£29.50 PER PERSON) A glass of Champagne Half a bottle of house wine Glass of Champagne for the toast Half a bottle of mineral water WILLI OPITZ (£34.50 PER PERSON) A glass of Champagne Half a bottle of wine to complement your menu (please speak to your Wedding Co-ordinator) Glass of Champagne for the toast Half a bottle of mineral water FAQ What's the capacity of the function rooms? Our venue offered the exclusive use of a Townhouse with a number of private rooms in it. The smallest is our Glengoyne room seating up to 10 / The Ardbeg seating up to 16 / The Glenlivet seating up to 50 or if combining the Glenlivet & Ardbeg it can seat up to 80. What are the check-in and check-out times? Check-in – 3pm / Check out – 11am What else comes with the function room (projector, stage, table setup: boardroom table, etc.)? All tables, white table linen, white linen napkins, crockery, cutlery, glassware, wooden dancefloor hire, and own events staff. What is the cancellation policy? There is a non-refundable deposit of  £ 1000 to reserve the day and make preparations for your event. Cancellations will : 7-12 months prior event date, we charge 10% 4-6 months prior, we charge  25% 3 months or less prior, we charge 100%) Is a special food arrangement possible for food not listed on your menu? We can tailor catering to suit each party Read the full article

[paleorecipecookbook]

31 Paleo Recipes Perfect for Labor Day

While Labor Day isn’t as big of a “food holiday” as others, it stands as a sort of end-of-summer celebration. Recipes that are perfect for this Monday are a mix of summery fresh ingredients with a hint of longing for those crisp autumn days. These 31 Labor Day Paleo recipes are simple, delicious, and perfect for any holiday all year round.

1. Chunky Turkey Chili

Chili is usually a cold weather staple, but this Paleo-friendly version uses chunky summer vegetables, which add both texture and nutrition. Ground turkey is loaded with health-promoting proteins that when combined with the veggies, makes for a perfectly balanced Paleo meal. This is the perfect bridge between summer and fall, and will become a go-to favorite even after the weather has turned, well, chilly.

Recipe by PaleoPlan | Chunky Turkey Chili

2. Loaded Bacon Cauliflower Mac and Cheese

While you might not get traditional mac ‘n cheese on a Paleo diet, this one will trick your mouth into believing you’re getting the real deal. It’s the perfect deluxe dish for holidays, plus it’s kid-friendly and the ultimate comfort food. You’ll never believe there’s not actual cheese in this dish.

Recipe by PaleoHacks | Loaded Bacon Cauliflower Mac and Cheese

3. Fried Catfish with Spicy Slaw and Sweet Potato Fries

Cole slaw is one of those ubiquitous holiday meals that goes perfectly with everything, but especially with fried fish and fries. This dish is 100 percent Paleo, and will have you running back for seconds (and thirds).

Recipe by Pastured Kitchen | Fried Catfish with Spicy Slaw and Sweet Potato Fries

4. Shrimp, Watermelon, and Tomato Salad

This easy to put together Paleo salad recipe combines tender shrimp with sweet watermelon and cherry tomatoes. Tossed with a little lime juice, olive oil, and fresh herbs, this amazing Paleo salad will be a big hit at your next barbecue.

Recipe by PaleoPlan | Shrimp, Watermelon, and Tomato Salad

5. Avocado Bacon Burger

It doesn’t get more Paleo or classic Labor Day than a juicy beef burger that is topped with ripe avocado. This classic dish is perfect year-round, and can be jazzed up with additional toppings, like cole slaw, bacon, and even Paleo fried pickles.

Recipe by PaleoHacks | Avocado Bacon Burger

6. Sweet & Crunchy Chicken Slaw

Make your slaw a main dish with this delicious classic dish that includes chicken for some protein. Perfect for barbecues, potlucks, or holidays, this one-dish meal will quickly become a family staple.

Recipe by Lexi’s Clean Kitchen | Sweet & Crunchy Chicken Slaw

7. Stuffed Poblano Peppers

Want a dish that doubles as both an appetizer and an entree? This stuffed pepper dish is quick to prep and filled with zingy spices that will delight anyone who’s a fan of tacos (and who doesn’t love tacos?).

Recipe by PaleoHacks | Stuffed Poblano Peppers

8. Simple Tuna Salad

It doesn’t get much easier than this simple tuna salad! Packed with protein and healthy omega-3 fatty acids, this Paleo tuna salad tastes great when eaten on its own, served upon a bed of mixed greens, or wrapped up in lettuce leaves.

Recipe by PaleoPlan | Simple Tuna Salad

9. Peach Ginger Ice Cream

This ice cream is AIP friendly, so if you’re following that plan for an autoimmune disorder, you can still indulge in a delicious treat that pairs the freshness of summery peaches with the warmth and spice of autumnal ginger.

Recipe by Phoenix Helix | Peach Ginger Ice Cream

10. Toasted Marshmallow S’more Tart

What better way to say farewell to summer than by toasting it with a delicious Paleo s’more? This fabulous dessert serves six to eight, making it the perfect take-along to a Labor Day party, or any special event!

Recipe by Against All Grain | Toasted Marshmallow S’more Tart

11. Satay Chicken Skewers with “Peanut” Sauce

Kebab lovers will go crazy for these Satay Chicken Skewers with “Peanut” Sauce. Not only are they an excellent choice for serving at your next event as an appetizer, but they’ll also serve up well as a snack. They’re easy to make and nutritious! If you don’t have access to a grill, the chicken is just as delicious roasted or broiled.

Recipe by PaleoPlan | Satay Chicken Skewers with “Peanut” Sauce

12. Smoky Maple Glazed Chicken Legs

While most barbecue sauces are full of sugar, this homemade recipe uses a smoky dry rub followed by a light maple syrup glaze for a heavenly sweet and smoky flavor.

Recipe by PaleoHacks | Smoky Maple Glazed Chicken Legs

13. Prosciutto Melon Wrap-Ups

This salty-sweet appetizer is a perfect homage to summer’s flavors while staying relevant during any season of the year. You’ll want to make extras of these: your guests will be coming back for seconds and thirds.

Recipe by PaleoPlan | Prosciutto Melon Wrap-Ups

14. Bacon-Wrapped Avocado Fries

These easy two-ingredient fries are a game changer come snack time. While avocado usually gets mashed into a guacamole or blended into a cool smoothie, for this recipe you’ll be wrapping avocado slices in bacon and baking them for a dish filled with healthy fats and protein.

Recipe by PaleoHacks | Bacon-Wrapped Avocado Fries

15. Endive Salmon Poppers

This exotic-looking appetizer is perfect for a special dinner party, a BBQ, or a farewell-to-summer party. Salty smoked salmon is topped with pungent minced onion and creamy slices of avocado for a perfect and sophisticated mix of flavors.

Recipe by PaleoPlan | Endive Salmon Poppers

16. Grilled Hawaiian Pineapple Chicken

Grilled fruit is a delicious way to upgrade any meat dish. In this recipe, you’ll be grilling pineapple slices next to chicken marinated in a mouthwatering, sticky-sweet glaze. The combination makes for the perfect sweet and savory dish!

Recipe by PaleoHacks | Grilled Hawaiian Pineapple Chicken

17. Bacon Chips and Guacamole

This low-carb option is the perfect protein-packed snack—and really, who doesn’t love bacon or guac? Paired together, this appetizer will be a smashing success.

Recipe by PaleoHacks | Bacon Chips and Guacamole

18. Mini Parsnip Cakes with Creamy Buffalo Dip

These mini parsnip cakes are crisp and flavorful, and are a great appetizer or side dish for any outdoor event or party.

Recipe by PaleoPlan | Mini Parsnip Cakes with Creamy Buffalo Dip

19. Mustard Pork Chops

These herb-crusted mustard pork chops pack mouthwatering savory flavor. Plus, they’re ready in just 20 minutes—perfect for busy weekends or holidays filled with lots of family and friends.

Recipe by PaleoHacks | Mustard Pork Chops

20. Coconut Milk Ice Cream

This dairy-free ice cream is the perfect complement to any Labor Day dessert. Jazz it up with your favorite fruits or chocolate, or enjoy the fresh coconut on its own.

Recipe by PaleoHacks | Coconut Milk Ice Cream

21. Buffalo Deviled Eggs

What’s a Labor Day (or any other) party without deviled eggs? These take the classic version to the next level.

Recipe by Living Loving Paleo | Buffalo Deviled Eggs

22. Smoked Salmon Cucumber Bites with Cashew Cream Cheese

This quick snack recipe is made with a cashew cream cheese that takes only two ingredients, but tastes just as rich and indulgent as the traditional dairy version. When topped on cucumber slices, it makes a decadent snack that is easy, healthy, and downright delicious.

Recipe by PaleoPlan | Smoked Salmon Cucumber Bites with Cashew Cream Cheese

23. Carrot Cake Donuts

These lightly sweetened donuts are a carrot cake lover’s dream! They’re made from an almond and coconut flour base, which lends the same thick, satisfying texture you expect from a classic donut. These donuts are perfect for breakfast, dessert, or a holiday snack!

Recipe by PaleoHacks | Carrot Cake Donuts

24. Grilled Peach, Avocado, and Crab Salad with Peach Dressing

This salad is grain-free, dairy-free, egg-free, and low-carb—the perfect allergen-friendly side or main dish for any type of gathering. If you aren’t a fan of crab, swap it out for your protein of choice.

Recipe by Lexi’s Clean Kitchen | Grilled Peach, Avocado, and Crab Salad with Peach Dressing

25. Paleo Creamsicle

This is a favorite Paleo-friendly drink that pairs delicious warming vanilla vodka with bright and fresh citrus.

Recipe by PaleoPlan | Paleo Creamsicle

26. Zucchini Pizza Bites

Pizza is always in season, and these delightful finger-food appetizers are the perfect way to snack on healthy yet tasty ingredients that no one will know is actually Paleo. Take these as a carry-in to a party you’re attending, or delight your guests of any age when you serve these at your BBQ or party.

Recipe by PaleoPlan | Zucchini Pizza Bites

27. Hasselback Apples

Warm and spiced, these hasselback apples are the perfect indulgent dessert to welcome fall. Top with coconut ice cream for à la mode decadence.

Recipe by PaleoHacks | Hasselback Apples

28. The Ultimate Fudgey Paleo Brownies

Brownies are the perfect dessert for any day of the year. These are completely Paleo and tree nut free

Recipe by Girl In Healing | The Ultimate Fudgey Paleo Brownies

29. Bacon-Wrapped Jalapeno Poppers with Cashew Cheese

This is the perfect spicy appetizer with a creamy center, which is ideal for BBQs, parties, and special events. Think jalapeño poppers without the frying!

Recipe by PaleoHacks | Bacon-Wrapped Jalapeño Poppers with Cashew Cheese

30. Buttery Avocado Lime Cheesecake

If there’s one ingredient that should always be in a Paleo kitchen, it’s avocado. The nutty flavor and creamy texture are perfect for making a dairy-free cheesecake that will be sure to delight guests, Paleo or not!

Recipe by PaleoHacks | Buttery Avocado Lime Cheesecake

31. Cucumber Cilantro Margarita

A refreshing toast to end of summer by pairing the perfect hint of cucumber with the classic margarita.

Recipe by Against All Grain | Cucumber Cilantro Margarita

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5 things I want to eat right now on Staten Island

New Post has been published on https://bestrawfoodrecipes.com/5-things-i-want-to-eat-right-now-on-staten-island/

5 things I want to eat right now on Staten Island

STATEN ISLAND, N.Y. — With September comes a time for new things — the start to the school year, fresh routines and a chance to mix up meals. We’re sticking to the more salubrious sides of things in our tours of the borough — more greens in the mix, fresh veggies whenever possible and less caloric choices — and have convenience in mind.

MEAL PREP TIME

With that our food focus turns to Family Fruit of Rossville, where store manager Louis Epifania proudly touts the meal prep program. Each meal includes an entree with a choice of two sides. Prices start at $9.99 each for one to two meals, $8.99 each for three to four meals and $7.99 each for five or more meals. Family Fruit offers whole wheat and gluten-frree options. Meals can be customized to personal tastes to include mac ‘n’ cheese, roasted or sweet potatoes, sauteed spinach, broccoli raab, grilled asparagus, bean salads, “vegetable spaghetti” and more.

Loaded salads to go include proteins and greens

A prepped bowl of salad ranges from $6.99 to $5.99, and options can include custom combos or store-made selections like a kale mix or baby spinach with red and orange bell peppers, mushrooms, walnuts, red onion slivers plus garlic.

Roasted and stuffed, oven-roasted peppers served Sicilian-style

Orders can be delivered with a day’s notice. For questions on the program, call the store or manager Louis Epifania. Family Fruit Arthur Kill is located at 2200 Arthur Kill Rd., Rossville; 718-317-4949 and more detailed menu information can be found at FamilyFruitSINY.com.

(Staten Island Advance/Pamela Si

Pumpkin with okra, string beans, eggplant and bitter melon at Maynila in Travis. (Staten Island Advance/Pamela Silvestri)

GETTING DOWN TO COMFORT FARE

For Asian fare that loves its stews and stir fries there’s the hot buffet at Maynila, a Filipino take-out eatery with several seats at which to sup — 3555 Victory Blvd., Travis; 718-494-0316.

(Staten Island Advance/Pamela Si

Maynila is a Filipino grocer and restaurant that features a few tables and seats for dining in. (Staten Island Advance/Pamela Silvestri)

Maynila’s offerings include noodle dishes like Pansit Palabok and Pansit Malabon, a combination of rice noodles with mixed seafood, scallion and boiled eggs.

(Staten Island Advance/Pamela Si

Stews at Maynila in Travis. (Staten Island Advance/Pamela Silvestri)

With some slight variations from day to day, seafood takes the spotlight on this buffet from the mussels soup with vegetables to pansit (noodles) with mixed seafood and the marinated then fried, whole tilapia and milkfish.

Order food by the container to stay or go. Dining in means sitting at a counter seat in the window or at one of a handful of tables in the midst of the small grocery store. Options for the casual eating include pork, stewed skinless chicken served on the bone, a special beef (Kare-kare), chicken teriyaki with Liempo (aka pork belly) and a special tuna.

(Staten Island Advance/Pamela Si

Daing na bangus or milkfish is marinated then deep fried. (Staten Island Advance/Pamela Silvestri)

On the counter find crispy Okoy, shrimp fritters made from corn and potato starch, oil, water and spices.

One yummy bit of Filipino fare includes lumpia, miniature egg rolls filled with ground pork and finely chopped vegetables. You can buy these by the bag (or half bag) frozen or consume them fresh-fried on the premises. The only issue with the latter is that the cooking process takes at least 20 minutes, so patrons are asked to order ahead of time to ensure there’s no waiting time.

(Staten Island Advance/Pamela Si

A rice-based “combo” at Maynila in Travis with tender chicken legs and pork stew. (Staten Island Advance/Pamela Silvestri)

With combo meals and hefty portions of white rice, the meals are filling and affordable. Small food containers with rice and protein start at $3.25, medium sizes at $6.25. Large portions with rice range from$12.25 to $19.95.

Maynila is closed on Mondays, but otherwise open daily from 10 a.m. to 7 p.m., Saturdays until 5 p.m. and Sundays until 4 p.m.

Avocado or guacamole can be spread on Ezekiel bread at Beans ‘n’ Leaves for a healthier option.

MEAN, LEAN AND PROTEIN

Beans ‘n’ Leaves made its reputation on coffee, tea and…indulgence, especially when it comes to tricked out, freshly pressed waffles. Well, now you can expect Ezekiel sprouted bread toast topped with almond butter and fruit, hummus or fresh avocado, plus cherry peppers and a sprinkle of red pepper flakes.The options keep with the Keto diet plan and mark the mainstays of the cafe’s new healthy eats menu.

But of course the decadent noshes are still available and popular, including those aforementioned waffles drizzled with chocolate, Nutella, Fruity Pebbles. Savory counterparts of the signature all-day breakfast item are frittatas (pressed like a waffle), such as a spinach, sausage and Cheddar version, served alongside a bowl of fruit.

Remember that Open Mic night is the third Friday of each month at 8 p.m. and all family-friendly acts are welcome.

Beans ‘n’ Leaves is located at 422 Forest Ave., West Brighton; 718-448-0276, via Facebook.

(Courtesy of Megan Coppola)

The bread can also be topped with almond butter and bananas or berries. (Courtesy of Megan Coppola)

MORE ASIAN FLAVORS

If steering clear of gluten, Pho Mac is a restaurant that relies on rice or rice noodles as the centerpiece of the meal — 1407 Richmond Ave., Bulls Head, 718-982-9292. For instance, there are items like Bun Bo Nu’ong Xa aka the No. 49 — grilled beef with lemongrass over vermicelli rice noodles. The beef is on the sweet side. Peanuts, fried scallions, sometimes succulent bean sprouts, homemade pickles made from carrots, daikon and shallots are toothsome additions to the dish. And that contrast of flavors and textures — sweet on salty, crunch with the soft noodles — is the general tenet of meals here.

Then, of course there are anise- and five-star spice-laced bowls of pho — beef noodle soup with various proteins, including thin-sliced roast beef (“eye of round” on the menu) and tripe (aka amoso).

(Staten Island Advance/Pamela Si

Delicate egg rolls at Pho Mac in Bulls Head. (Staten Island Advance/Pamela Silvestri)

With tiny egg rolls (not gluten-free) or chilled summer rolls (shrimp with a scallion and rice noodles in a translucent rice wrapper), use accompanying broad lettuce leaves to make a roll. Then, dunk the package in a dish of hot sauce, soy or that umami-filled nuac mam — mmm.

(Staten Island Advance/Pamela Si

To eat a Vietnamese egg roll wrap the item in lettuce folded with fresh mint and cilantro leaves. Dunk in nuac mam, a seasoned fish sauce. (Staten Island Advance/Pamela Silvestri)

With meals at Pho Mac comes jasmine tea. Other drinks include bubble tea plus iced chicory coffee or tea sweetened with condensed milk.

Vietnamese fare merges Chinese, French and Thai onto one menu.

FRESH FROM THE FARM

And the St. George Greenmarket has a new vendor — Snug Harbor Cultural Center and Botanical Gardens’ Heritage Farm.

(Staten Island Advance/Pamela Si

Heritage Farm at Snug Harbor Cultural Center and Botanical Gardens, Livingston, features a variety of heirloom tomatoes. (Staten Island Advance/Pamela Silvestri)

It will sell its honey, herbs, cut flowers, assorted peppers and many varieties of peppers at the market, rain or shine, from 8 a.m. to 2 p.m. each Saturday.

Juicy tomatoes can be served with fresh mozzarella or, shown here, fresh Buffalo burrata.

Also a must try: Rabbit Run Farm of Pennsylvania’s goat cheeses. Cheesemaker Dan Torrison makes a stunning goat gouda, aged and a delightful match with a crisp Chenin Blanc for summery, pre-dinner nosh.

Dan Torrison’s Goat Gouda (Courtesy of Rabbits Run Farm)

Other items of interest for you:

Source link Keto Diet Definition

[fuckyeahtattoogirls-blog1]

5 things I want to eat right now on Staten Island

New Post has been published on https://bestrawfoodrecipes.com/5-things-i-want-to-eat-right-now-on-staten-island/

5 things I want to eat right now on Staten Island

STATEN ISLAND, N.Y. — With September comes a time for new things — the start to the school year, fresh routines and a chance to mix up meals. We’re sticking to the more salubrious sides of things in our tours of the borough — more greens in the mix, fresh veggies whenever possible and less caloric choices — and have convenience in mind.

MEAL PREP TIME

With that our food focus turns to Family Fruit of Rossville, where store manager Louis Epifania proudly touts the meal prep program. Each meal includes an entree with a choice of two sides. Prices start at $9.99 each for one to two meals, $8.99 each for three to four meals and $7.99 each for five or more meals. Family Fruit offers whole wheat and gluten-frree options. Meals can be customized to personal tastes to include mac ‘n’ cheese, roasted or sweet potatoes, sauteed spinach, broccoli raab, grilled asparagus, bean salads, “vegetable spaghetti” and more.

Loaded salads to go include proteins and greens

A prepped bowl of salad ranges from $6.99 to $5.99, and options can include custom combos or store-made selections like a kale mix or baby spinach with red and orange bell peppers, mushrooms, walnuts, red onion slivers plus garlic.

Roasted and stuffed, oven-roasted peppers served Sicilian-style

Orders can be delivered with a day’s notice. For questions on the program, call the store or manager Louis Epifania. Family Fruit Arthur Kill is located at 2200 Arthur Kill Rd., Rossville; 718-317-4949 and more detailed menu information can be found at FamilyFruitSINY.com.

(Staten Island Advance/Pamela Si

Pumpkin with okra, string beans, eggplant and bitter melon at Maynila in Travis. (Staten Island Advance/Pamela Silvestri)

GETTING DOWN TO COMFORT FARE

For Asian fare that loves its stews and stir fries there’s the hot buffet at Maynila, a Filipino take-out eatery with several seats at which to sup — 3555 Victory Blvd., Travis; 718-494-0316.

(Staten Island Advance/Pamela Si

Maynila is a Filipino grocer and restaurant that features a few tables and seats for dining in. (Staten Island Advance/Pamela Silvestri)

Maynila’s offerings include noodle dishes like Pansit Palabok and Pansit Malabon, a combination of rice noodles with mixed seafood, scallion and boiled eggs.

(Staten Island Advance/Pamela Si

Stews at Maynila in Travis. (Staten Island Advance/Pamela Silvestri)

With some slight variations from day to day, seafood takes the spotlight on this buffet from the mussels soup with vegetables to pansit (noodles) with mixed seafood and the marinated then fried, whole tilapia and milkfish.

Order food by the container to stay or go. Dining in means sitting at a counter seat in the window or at one of a handful of tables in the midst of the small grocery store. Options for the casual eating include pork, stewed skinless chicken served on the bone, a special beef (Kare-kare), chicken teriyaki with Liempo (aka pork belly) and a special tuna.

(Staten Island Advance/Pamela Si

Daing na bangus or milkfish is marinated then deep fried. (Staten Island Advance/Pamela Silvestri)

On the counter find crispy Okoy, shrimp fritters made from corn and potato starch, oil, water and spices.

One yummy bit of Filipino fare includes lumpia, miniature egg rolls filled with ground pork and finely chopped vegetables. You can buy these by the bag (or half bag) frozen or consume them fresh-fried on the premises. The only issue with the latter is that the cooking process takes at least 20 minutes, so patrons are asked to order ahead of time to ensure there’s no waiting time.

(Staten Island Advance/Pamela Si

A rice-based “combo” at Maynila in Travis with tender chicken legs and pork stew. (Staten Island Advance/Pamela Silvestri)

With combo meals and hefty portions of white rice, the meals are filling and affordable. Small food containers with rice and protein start at $3.25, medium sizes at $6.25. Large portions with rice range from$12.25 to $19.95.

Maynila is closed on Mondays, but otherwise open daily from 10 a.m. to 7 p.m., Saturdays until 5 p.m. and Sundays until 4 p.m.

Avocado or guacamole can be spread on Ezekiel bread at Beans ‘n’ Leaves for a healthier option.

MEAN, LEAN AND PROTEIN

Beans ‘n’ Leaves made its reputation on coffee, tea and…indulgence, especially when it comes to tricked out, freshly pressed waffles. Well, now you can expect Ezekiel sprouted bread toast topped with almond butter and fruit, hummus or fresh avocado, plus cherry peppers and a sprinkle of red pepper flakes.The options keep with the Keto diet plan and mark the mainstays of the cafe’s new healthy eats menu.

But of course the decadent noshes are still available and popular, including those aforementioned waffles drizzled with chocolate, Nutella, Fruity Pebbles. Savory counterparts of the signature all-day breakfast item are frittatas (pressed like a waffle), such as a spinach, sausage and Cheddar version, served alongside a bowl of fruit.

Remember that Open Mic night is the third Friday of each month at 8 p.m. and all family-friendly acts are welcome.

Beans ‘n’ Leaves is located at 422 Forest Ave., West Brighton; 718-448-0276, via Facebook.

(Courtesy of Megan Coppola)

The bread can also be topped with almond butter and bananas or berries. (Courtesy of Megan Coppola)

MORE ASIAN FLAVORS

If steering clear of gluten, Pho Mac is a restaurant that relies on rice or rice noodles as the centerpiece of the meal — 1407 Richmond Ave., Bulls Head, 718-982-9292. For instance, there are items like Bun Bo Nu’ong Xa aka the No. 49 — grilled beef with lemongrass over vermicelli rice noodles. The beef is on the sweet side. Peanuts, fried scallions, sometimes succulent bean sprouts, homemade pickles made from carrots, daikon and shallots are toothsome additions to the dish. And that contrast of flavors and textures — sweet on salty, crunch with the soft noodles — is the general tenet of meals here.

Then, of course there are anise- and five-star spice-laced bowls of pho — beef noodle soup with various proteins, including thin-sliced roast beef (“eye of round” on the menu) and tripe (aka amoso).

(Staten Island Advance/Pamela Si

Delicate egg rolls at Pho Mac in Bulls Head. (Staten Island Advance/Pamela Silvestri)

With tiny egg rolls (not gluten-free) or chilled summer rolls (shrimp with a scallion and rice noodles in a translucent rice wrapper), use accompanying broad lettuce leaves to make a roll. Then, dunk the package in a dish of hot sauce, soy or that umami-filled nuac mam — mmm.

(Staten Island Advance/Pamela Si

To eat a Vietnamese egg roll wrap the item in lettuce folded with fresh mint and cilantro leaves. Dunk in nuac mam, a seasoned fish sauce. (Staten Island Advance/Pamela Silvestri)

With meals at Pho Mac comes jasmine tea. Other drinks include bubble tea plus iced chicory coffee or tea sweetened with condensed milk.

Vietnamese fare merges Chinese, French and Thai onto one menu.

FRESH FROM THE FARM

And the St. George Greenmarket has a new vendor — Snug Harbor Cultural Center and Botanical Gardens’ Heritage Farm.

(Staten Island Advance/Pamela Si

Heritage Farm at Snug Harbor Cultural Center and Botanical Gardens, Livingston, features a variety of heirloom tomatoes. (Staten Island Advance/Pamela Silvestri)

It will sell its honey, herbs, cut flowers, assorted peppers and many varieties of peppers at the market, rain or shine, from 8 a.m. to 2 p.m. each Saturday.

Juicy tomatoes can be served with fresh mozzarella or, shown here, fresh Buffalo burrata.

Also a must try: Rabbit Run Farm of Pennsylvania’s goat cheeses. Cheesemaker Dan Torrison makes a stunning goat gouda, aged and a delightful match with a crisp Chenin Blanc for summery, pre-dinner nosh.

Dan Torrison’s Goat Gouda (Courtesy of Rabbits Run Farm)

Other items of interest for you:

Source link Keto Diet Definition

[guitarpanda8]

Eating Keto on the Go

Hey Everyone,

As you know—or, as I hope is pretty obvious—something I try to use my blog for is helping people see how simple low carb and ketogenic diets can be. When we stick with basic principles and get out of our own way, these ways of eating are very straightforward and uncomplicated. There’s not a whole lot of weighing, measuring, tracking, and rules involved. Yes, you can fall down all those rabbit holes and make yourself as fully neurotic as your heart desires, but for those of us who have bigger concerns in our lives than how many grams of omega-6 fat a chicken leg contains, the beauty of low carb and keto is their simplicity.

Awhile back, I offered some suggestions for dining out while adhering to a reduced carb way of eating. Today, let’s take that a step further and talk about how to stay keto while you’re on the road or on the go. What if you’re in the car for a few hours, or maybe even just a short trip, and the hunger monster attacks?

One approach is to think of it as an opportunity to skip a meal or two. I don’t consider skipping meals to be “fasting,” but if thinking of it as intermittent fasting makes you feel like you have special superpowers, then go right ahead. Going longer between meals is a nice way to keep insulin low and “eat” your own stored body fat more than you might if you immediately chowed down on something as soon as a few mild hunger pangs hit.

However, if you’re having a “hangry” moment—and let’s face it, folks, sometimes these still happen even when you’re a “fat burning beast” and are fat- or keto-adapted—then maybe you’re better off pulling into the nearest gas station or convenience store and foraging for some low-carb provisions. (What, you don’t feel hangry on keto? Like, ever? Okay, maybe it’s just me.) 

Here are my suggestions for low carb and keto-friendly foods you can grab in a hurry from gas stations and convenience stores. (We’ll get to supermarkets in a bit, since there are more choices there.) These apply to North America…I’m not sure if convenience stores like this exist on other continents, but I’m guessing you have something similar in other parts of the world. I’ll also tack on suggestions for things to keep in your desk or cubicle if you have an office job and have a place nearby to stash non-perishables.

Food purists, avert your eyes. If you can’t imagine letting anything past your lips that isn’t grass-fed, organic, pastured, small-batch, or biodynamic, this post isn’t for you. (In fact, my entire blog probably isn’t for you, but you’re welcome to stick around anyway.) We’re talking about foods to grab in a pinch, when the highest quality and ethically unassailable stuff might not be available. I’m totally okay with that. If you’re not, that’s fine; I still like ya!

Gas Stations or Convenience Stores

Pork rinds (plain might be best, but if you’re not a purist, hot & spicy or salt & vinegar flavors are fine; they typically contain little to no sugar but might be seasoned with MSG, yeast extract, maltodextrin, etc. Even so, the carb count is usually 0g per serving.)

Beef jerky or meat sticks (stick to original or peppered flavors; teriyaki and BBQ are typically higher in sugar)

String cheese; cheese sticks

Salami or pepperoni slices or sticks

Hard boiled eggs

Nuts (avoid honey-roasted and nut mixes that include dried fruit)

Dark chocolate (the higher the cocoa percentage, the lower the sugar content, usually)

Beverages: water, diet sodas, hot or iced tea (unsweetened or diet with artificial sweetener), coffee (hot or iced, unsweetened or diet with artificial sweetener—be careful with pre-made iced coffee; it’s usually sweetened with sugar). Pretty much anything that’s sugar-free. This isn’t rocket science, people! 

Supermarket

If you have time to go up an aisle or two in a supermarket, you’ll have a wider selection to choose from. Here are some great go-tos from a supermarket run on the road:

Pork rinds (with or without sour cream dip or guacamole)

Beef jerky

Sliced pepperoni, salami, or dry sausage sticks

Nuts or nut butter

Pre-cooked bacon (yes, this is a thing!)

Deli meats and/or cheese: roast beef, corned beef, and pastrami are probably the lowest in sugar, but baked or roasted turkey is fine; avoid or go easy on “honey baked” or “brown sugar” ham or turkey. Salami, prosciutto, mortadella, and other cured meats are great.

Pre-made egg salad or tuna salad from the deli (ask about ingredients and sugar content)

Rotisserie chicken

Canned tuna, salmon, sardines, or mackerel – be sure to buy ones with a pop-top unless you have a can opener handy

Hard boiled eggs

Bagged salad greens

Raspberries or strawberries (and maybe a small container of sour cream or plain yogurt for dipping)

Salad bar, olive or antipasto bar – many supermarkets now have salad or antipasto bars stocked with fabulous low-carb fare: olives, cheese, artichoke hearts, bell peppers, marinated mushrooms, sliced or chopped hard boiled egg, turkey, grilled chicken, sunflower seeds, sliced almonds, lettuce, spinach, cucumbers, radishes, etc.  

If you like to live on the edge and are not afraid of eating unwashed produce, you can hit up the produce section and get low-carb vegetables like a cucumber, green bell pepper, radishes, button mushrooms, celery, etc., and just eat them raw. There is zero wrong with this!

Desk Drawer or Cubicle

Lots of flexibility here! You can practically have a supermarket of nonperishables at your fingertips if you have room to store a few things. Keep in mind, however, that if you’re prone to snacking when food is in your immediate vicinity even if you’re not hungry, you might be better off not keeping a keto stash handy. Do what’s right for you.

For those of you who want to have a keto cache at your disposal during the workday, consider the following:

Pork rinds

Beef jerky

Pepperoni or any other cured meats that don’t require refrigeration until opened

Nuts and/or nut butters (careful here if these are trigger foods for you)

Jar of coconut, olive, or avocado oil

Canned tuna, salmon, sardines, mackerel

Dessicated/dried coconut flakes or chips (unsweetened)

Your favorite vinegars (can be combined with the oils to make a vinaigrette for a lunch salad)

Hot sauce (doesn’t need to be refrigerated, since it’s vinegar-based)

Dark chocolate

Depending on your level of “keto purity,” consider keeping Quest bars, Adapt bars, or other low and low-ish carb products on hand.

Pro Tips

If you’re a salesperson, company rep, parent, or someone else who spends a lot of time in the car, consider keeping a supply of the following essentials in your trunk. (Also good to keep at the office.) It does no good to buy some of the foods above to eat on the go if you have no way of eating them without making a mess. Tuck a small box in the trunk and stock it with:

Can opener

Plastic or metal utensils

Napkins or paper towels

Paper plates or bowls (or use plastic containers, wash them at home or in your hotel room, and reuse)

Did I miss anything you consider a staple for when you’re on the go? (Besides, of course, a container of homemade food or leftovers! To be honest, this is really the best way to go if you're a cook. Always make enough to have some left over to spare for another meal or snack. [Tips on that here.])

Disclaimer: Amy Berger, MS, CNS, NTP, is not a physician and Tuit Nutrition, LLC, is not a medical practice. The information contained on this site is not intended to diagnose, treat, cure, or prevent any medical condition and is not to be used as a substitute for the care and guidance of a physician. Links in this post and all others may direct you to amazon.com, where I will receive a small amount of the purchase price of any items you buy through my affiliate links.

Source: http://www.tuitnutrition.com/2018/10/keto-on-the-go.html

[nwbeerguide]

Salem's Vagabond Brewing Company expands into Portland's Hosford-Abernathy neighborhood.

After several delays, associated with acquiring operating permits, Vagabond Brewing recently opened in Portland's Hosford-Abernethy neighborhood. If the interior design, menu, and beers are a reflection on the longevity of their stay, we think that Vagabond will be around for a while. An expansion from their location in Salem, Oregon, Vagabond Brewing Company's ownership consisting of former Marines James Cardwell, Dean Howes, and Alvin Klausen. It wasn't until a couple years ago that the trio made the decision to open a second location, in Portland.

Located at 2715 SE 8th Avenue in the Dairy Building, Vagabond Brewing's new location at Suite 175, seats a combined 125 comfortably between their all-ages section and their 21-and-over bar. Opened in mid-February, the brewery’s second location features a diverse food menu, managed by Victor Deras who previously worked at Olympia Provisions’ Olympia Provisions Public House (formerly OP Wurst). In addition to a diverse food menu, Vagabond Brewery currently features 19 draft offerings, nourished by their Salem brewery with plans to draw directly from their soon-to-be installed 7-barrel brewery.

What about the food?

During a seasonably-wet February evening, the staff and ownership hosted for a limited-time engagement preview, showcasing cocktails, Vagabond Brewing beers, all paired with Executive Chef Victor Deras' food menu.

From their Share menu, Chef provided guests with Oyster on the Half Shell (featuring beer mignonette, lemon, fresh horseradish), fried delicata rings (beer battered squash and paired with sweet chili dipping sauce), house made pretzel (paired with house-made mustard and beer cheese), and a charcuterie plate (featuring pork pate, rillet, salami, beef chorizo, cheese, pickles, mustard, and jam. It should be noted, that although this was our experience enjoying shareable dishes, the menu is not static and might change between the time you read this and when you arrive.

Oh, and did we mention the cocktails and beers?

In between dishes, the bar supplied us with samples of their various beers, drove in from their Salem location. This included their It's Dangerous to go Alone Belgian-style Pale, Attack Owl, Outpost Pale Ale, and Victory Pilsner. In addition to their beers, cocktail mixologist, David Belcher, poured signature drinks including their Nomad (made with Macchu Pisco, lime juice, simple syrup, egg white, and bitters), Scallywag (made with Cruzan, fresh lime, pineapple syrup, apricot brandy, and bitters), and Happy Camper (made with Bourbon, Aperol, orange juice, lemon juice, and rosemary simple syrup). If the bartender seems familiar, it's possible you recall his bartending service at breweries Breakside and The Commons.

Sandwiches, Salads, and Main Courses

Moving onto the next set of dishes, Chef Victor Deras offers up a Fixed Greens salad (made with lemon juice, olive oil, with a dash of salt and pepper), Pulled Smoked Turkey Sandwich (made with shredded cabbage, fried onions, dijon mustard, all on a ciabatta roll), Roast Chicken (made with one leg & one thigh, roasted cabbage, parsnips, turnips, garlic, & chile). Again your experience might vary, as the kitchen determines what dishes work and don't. Our personal feelings were leaning towards the Pulled Smoked Turkey Sandwich and the Roast Chicken but we aren't ashamed to admit our love of a well-cooked fowl.

Final Thoughts

Overall, we look forward to returning as we review the updates since our previous visit, including the soon-to-be-installed 7-barrel brewhouse. Special thanks to Chef Victor Deras for authoring a comfort-food-inspiring menu of dishes that pair well with David's cocktails and the beers from Vagabond's Salem brewery. Vagabond Brewing Company's location, in Portland, is open Sunday thru Sunday from 11 am to 10 pm, Friday and Saturday from 11 am to 11 pm, with a weekly happy hour from 3 pm to 6 pm.

Those who live South of Portland can also look up Vagabond Brewing’s other locations including Victory Club at 155 Liberty Street NE, Vagabond Brewing Company at 2195 Hyacinth Street NE both in Salem, and the Vagabond Outpost in Albany at 2195 14th Street NE.

from News - The Northwest Beer Guide http://bit.ly/2VjpTvS

[healthbolt-blog]

New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/how-to-cook-chicken-livers-healthy/

How To Cook Chicken Livers Healthy

Contents

1 tablespoon butter

Bowl. heat olive oil

Traditional rennet. cooking

Cooking … healthy fettuccine

Heat 1 tablespoon olive oil

Comb – july 15

“He is just healthy, with lean muscle and hardly any fat … beans or peas. Twice a week it could be chicken, twice a week ra…

A 1-ounce serving of cooked chicken livers contain about 45 calories with only about 1 gram of fat, 15 milligrams of sodium and no carbohydrates.

Ingredients. 500g Chicken Livers. 1 Tablespoon Olive Oil. 1 tablespoon butter. 1 Medium Onion. 2 teaspoons Rajah All-in-One. Instructions. Remove livers to a bowl. heat olive oil and butter in a large skillet over medium heat.

How To Cook Healthy Meals To Lose Weight How To Cook Asparagus On Stove Healthy A slow cooker can usually be left unattended all day for many recipes. You can put ingredients in it before going to work and … Step-by-step instructions with photos for prepping and cooking asparagus. In the oven perfectly roasted, boiling/steaming on the stove, or on the grill! Recipe Notes. Two Healthy Kitchens’ Notes About This Recipe: Parmesan Cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet. cooking the vegetables: You can control the doneness of the peas and asparagus, depending on the point in the cooking … healthy fettuccine Alfredo Recipe Cooking Light Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.We’ve revisited this recipe more than once and made … For a lighter take on a classic, try Food Network Kitchen’s Low-cal fettuccine alfredo recipe. Low-fat cream cheese and milk save you calories and fat. You won’t need to enroll in cooking … light dish. Get the recipe here. Is it the fancy sounding name that deters you from mixing up this pasta dish? Or its heavenly cream sauce? Whatever the case ma… Healthy Cooking For One Person Look, I’m a sucker for pretty packaging just as much as the next person. One of the perks of being Well+Good’s senior food wr… Women’s Health Healthy Meals for One (or Two) Cookbook: A Simple Guide to Shopping, Prepping, and Cooking for Yourself with 175 Nutritious Recipes [Editors of Women’s Health] on Amazon.com. *FREE* shipping on qualifying offers. Take care of your taste buds, your wallet, and your health by prepping and cooking your way to healthy eating every day of the week with a cookbook designed … Here are 14 of my favorite bits of wisdom from Maimonides who wrote about all the relevant nutritional, medical and philosophical teachings of his times and previous centuries: Maimonides maintained t… Maybe you know to plan and prep healthy meals for the coming week to save time and money … Split a large order of fries, or … Food for the body is more obvious and easier … they are more likely to grow into healthy and strong adults. jenni stahlmann … How To Cook Pork Healthy Find out how to cook pork chops perfectly so that they’re juicy and delicious every time. pork chops are so tasty, and they’re quick and easy to cook. Blueberry Grilled Pork Tenderloin is a simple and delicious recipe that is perfect to enjoy for your weeknight dinner or to grill up at your next bbq. This recipe is gluten free, dairy free, paleo. Happy Monday, I hope you had a wonderful weekend and

heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers.

No Time To Cook Healthy Meals Quick & Healthy Recipes and Ideas: For people who say they don’t have time to cook healthy meals, 3rd Edition Plastic comb – july 15, 2008 How To Cook Canned Salmon Healthy Healthy Fettuccine Alfredo Recipe Cooking light holy calcium! heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.We’ve revisited this recipe more than once and made … For a lighter take on a classic, try Food Network Kitchen’s Low-Cal Fettuccine Alfredo recipe. Low-fat cream cheese and milk save you calories and fat. You won’t need to enroll in cooking … light dish. Get the recipe here. Is it the fancy sounding name that deters you from mixing up this pasta dish? Or its heavenly cream sauce? Whatever the case ma… Healthy Cooking For One Person Look, I’m a sucker for pretty packaging just as much as the next person. One of the perks of being Well+Good’s senior food wr… Women’s health healthy meals for One (or Two) Cookbook: A Simple Guide to Shopping, Prepping, and Cooking for Yourself with 175 Nutritious Recipes [Editors of Women’s Health] on Amazon.com. *FREE* shipping on qualifying offers. Take care of your taste buds, your wallet, and your health by prepping and cooking your way to healthy eating every day of the week with a cookbook designed … Here are 14 of my favorite bits of wisdom from Maimonides who wrote about all the relevant nutritional, medical and philosophical teachings of his times and previous centuries: Maimonides maintained t… Maybe you know to plan and prep healthy meals for the coming week to save time and money … Split a large order of fries, or … Food for the body is more obvious and easier … they are more likely to grow into healthy and strong adults. Jenni Stahlmann … How To Cook Pork Healthy Find out how to cook pork chops perfectly so that they’re juicy and delicious every time. pork chops are so tasty, and they’re quick and easy to cook. Blueberry Grilled Pork Tenderloin is a simple and delicious recipe that is perfect to enjoy for your weeknight dinner or to grill up at your next bbq. This recipe is gluten free, dairy free, paleo. Happy Monday, I hope you had a wonderful weekend and if you are a … Balsamic Roasted Pork Chops is a simple, completely delicious recipe that you can enjoy as a weeknight dinner, or fancy enough to serve to friends over the weekend. Healthy Cooking Gadgets I’m Haley, the girl behind Brewing Happiness – a blog about celebrating the small healthy choices we make in our lives, complete with recipes for everybody! I’m here to give you tips on living a healt… The Instant Pot is still one of the top-selling kitchen

a superfood that gives your liver a healthy boost. Seasoned with fresh herbs, this meal is simply delicious. Sheet Pan Chicke…

Your comprehensive knowledge of Outlander book/show deviations has failed to impress—your homemade chicken liver … your liver’s function and capacity for self-repair stay top-notch and your liver is …

Olney’s Terrine of Poultry Livers gives instructions … introduced to Rowley Leigh by a fellow cook in 1983. Immediately, I …

The longest experiment of all times: Instant Pot Chicken. How long to pressure cook a whole chicken, chicken legs, chicken thighs, chicken drumsticks, chicken wings AND chicken breasts. I’ve got chicken coming out of my ears now! First the bad news. Um, I’m never eating chicken again in my life I think. Ew! I’m also never eating rice again after my Instant Pot Rice post.

Fats help your body absorb certain vitamins, such as vitamin A, and they are also necessary for hormone production, reproductive functions and to keep your brain healthy and energized. A 4-ounce servi…

Healthy Cooking With Mitha Indian cooking was never so innovative, fun and easy. An exhaustive list of authentic regional indian cuisine. Everything you wanted to know about indian cooking, recipes, spices and curries. Recipes for festivals available. Various free ebooks to download. This is one of the best hyderabadi biryani recipe I have made for years and has been a favorite among the readers of this blog. It is very easy and even a beginner can try without any troubles. This is a kacchi hyderabadi biryani, meaning partially cooked rice is layered over the marinated raw meat. No Time To Cook Healthy Meals Quick & Healthy Recipes and Ideas: For people who say they don’t have time to cook healthy meals, 3rd Edition Plastic Comb – July 15, 2008 How To cook canned salmon healthy Healthy Fettuccine Alfredo Recipe Cooking light holy calcium! heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.We’ve revisited this recipe more than once and made … For a lighter take on a classic, try Food Network Kitchen’s Low-Cal Fettuccine Alfredo recipe. Low-fat cream cheese and milk save you calories and fat. You won’t need to enroll in cooking … light dish. Get the recipe here. Is it the fancy sounding name that deters you from mixing up this pasta dish? Or its heavenly cream sauce? Whatever the case ma… Healthy Cooking For One Person Look, I’m a sucker for pretty packaging just as much as the next person. One of the perks of being Well+Good’s senior food wr… Women’s health healthy meals for One (or Two) Cookbook: A Simple Guide to Shopping, Prepping, and Cooking for Yourself with 175 Nutritious Recipes [Editors of Women’s Health] on Amazon.com. *FREE* shipping on qualifying offers. Take care of your taste buds, your wallet, and your health by prepping and cooking your way to healthy eating every day of the week with a cookbook designed … Here are 14 of my favorite bits of wisdom from Maimonides who wrote about all the relevant nutritional, medical and philosophical teachings of his times and previous centuries: Maimonides maintained t… Maybe you know to plan and prep healthy meals for the coming week to save time and money … Split a large order of fries, or … Food for the body is more obvious and easier … they are more likely to grow into healthy and strong adults. Jenni Stahlmann … How To Cook Pork Healthy Find out how to cook pork chops perfectly so that they’re juicy and delicious every time. pork chops are so tasty, and they’re quick and easy to cook. Blueberry Grilled Pork Tenderloin is a simple and delicious recipe that is perfect to enjoy for your weeknight dinner or to grill up at your next bbq. This

You can buy chicken livers, with the fat and sinew already removed, from the butchers, or buy them in packs from supermarkets and tidy them up yourself.

[albion19]

Ring of Fire

Deadpool inspired AU. @dontbeallupinmyfriesdawg (you said to tag you)

Or read it on Ao3

“Phasmatos incendia!”

They say that it can take a fifth of a second to fall in love. Now you might not believe me but it’s a scientific fact. They cut out a dude’s brain and weighed it or something but that doesn’t matter. Falling love is a rush, a hit or in my case a deluge of magic released from a 5’2 witch who has literally just set my ass on fire. Johnny Cash had it right, love fucking burns.

*

As a siphoner exiled from the coven that by rights should be mine I found myself at a disadvantage. But I haven’t let that stop me. If a coven, say south of the Mississippi, needed someone dead and that someone was a vampire? A vampire who has a drinking problem and liked to sleeze on pretty underage girls? Shit I’d almost do it for free.

Not really. I get paid with magic and money but mostly magic.

Damon Salvatore and his Boarding House of Horrors. He had slaughtered a coven during the 80’s or something and so far had got away with it. So I got amped on witchy woo and headed to Virginia for what I thought would be a simple vamp barbecue. I thought I’d even make a vaca of it, see some family…

I thought most of the Bennett witches burned in 1790. Clearly not.

*

She slammed me back out of the house with a vicious motus and now I’m on the grass. I’m attracting moths. I can see them fluttering. No, that’s my hair.

Bonnie someone shouts and the most beautiful woman in the world looks down at me. Her wavy brown hair glints in the fire, her green eyes shining like emeralds. The grass starts to burn around her feet. It could almost be romantic.

“…Hi.”

She screams and jerks back. “You’re alive?!”

“Only on the inside.”

She gasps and waves her hand and the flames dwindle until I lay smouldering. Smells like BBQ.

“Uh I’m like pork crackling. It’s making me hungry, is that gross?”

She grimaces as my skin starts to heal. I hope she stays around long enough to see me all shiny and new. “Oh my god. What – what the hell are you? You almost killed Damon!”

“He isn’t dead? Damn it. I wasn’t sure the shot landed between you setting me on fire and throwing me out the window. That was awesome, by the way.” I sit up and she looks aside. I’m half naked. My dick will have scabs. I cross my arms over my chest and start to shiver. She gives me furtive looks. She’s so pretty I want to staple my eyes open. 

“You better go or I’ll set you on fire again.”

“Promise?”

I smile and she frowns down at me. Am I making a good impression? The borrowed magic inside me is exploding, a butterfly orgy. If anything it feels replenished. Am I soaking her up without realising it? God I wanna roll her up and eat her she’s so cute. She growls at me as I get on my knees.

“Just go!”

“I’ll only come back. I had a mission and I haven’t finished it.”

“To kill Damon? I won’t let you.”

“Then you better give me your sweater.”

“What?” she blinks.

“If you’re not gonna let me go then can I wear your coat? Or are you just gonna use me and leave me like this?” I motion at my bare chest, which is now completely healed. Bewildered she watches as I get to my feet and stretch. Her eyes totally flick down to my navel before snapping back to my face. Ha.

“I…I didn’t say I wasn’t gonna let you go.”

“Yeah you did. I don’t usually get captured but I admit defeat,” I offer my wrists to her but she stands there frozen, her cupid-bow mouth open in a perfect circle of confusion. Wicked, lovely thoughts fill it.

“What?”

“Take me, I’m yours.”

“You – what?”

“Or you can let me go? I kill Damon and then we can go play some Skee Ball? Do you have that here? I also like ping pong.”

“Oh my god please stop talking,” she cradles her head, looking at the ground and then with sharp movements she rips off her long coat and flings it at me. It’s too small but it feels good against my skin. She smells like honey and magic.

I suck the traces of magic from the fibres and follow her away from the boarding house. Her friends have left her.

*

She drives me to a rundown old plantation house and I get stiff even before we reach the property. I hide it with her coat.

“Hundreds of witches died here a long time ago. It’s a magic hot spot so don’t think you can mess with me here. They burned to death,” she adds significantly, cruel, as she pushes me through the door.

“Oh, this place is a crack den to someone like me.”

“Huh?”

“Nothing. So do you bring all your dates here?”

“This – this isn’t a date. You’re such a weirdo.”

Shaking her head she leads me down a hall towards a grand but dilapidated bedroom. I fling myself onto the bed which expels a puff of dust, making us both cough. She tells me not to move, those feline eyes slitted before rummaging around under the bed. I hear some rattling and smile as she brings out a length of chain. She’s obviously done this before. It sends a spike of jealousy through me but I’m too turned on to focus.

I open my mouth to speak – didn’t even buy me dinner, not even first base – when she lifts a long slim finger and tells me to shut up.

“It’s only been an hour but I know every gross thing that’s flapping around inside your head. So keep it to yourself.”

I smile and zip my fingers across my mouth. I watch her as she goes about chaining my wrist with a manacle and then climbs up on the bed to fasten the other end to the top of the metal bed frame. She’s so small she has to stand on tip toe to reach. The butterflies in my stomach are waltzing and dinning. Foreplay is next.

“You want some help?”

“I want you to keep quiet.”

I tickle her ankle and she kicks me in the chest. I grab her foot and she looks down at me with murder in her eyes. I want to kiss her feet, grovel like a dog.

“You kidnapped me, all for a vampire who has a longer rap sheet than I do. Let me do my job unhindered and I promise I’ll come right back.”

She stares at me for a long time before she laughs, pulling her leg away. “I didn’t kidnap you, you’re insane. You’re a killer.”

“I am but I only hurt bad people. Are you like the reverse of me? You protect killers and abusers? What’s the salary like? No judgement, just curious.”

I know this seems like the wrong thing to say as she proceeds to give me the worst aneurysm I’ve ever had but it does serve a purpose. She screams a spell and snaps her hand into a fist and my head flares white like a star going super nova. Fuck she’s powerful.

Powerful but self-agonising. No self-respecting witch lowers themselves for vampires and she knows it. I’m going to kill them and save her. I’ll do it for free.

*

“What’s your name?”

“Kai Parker…Hey you’d be Bonnie Parker if we got married. Like Bonnie and Clyde? That’s neat.”

She excels a long breath before talking. “What were you promised for killing Damon?” she sits in a chair at the end of the bed.  She had talked to her friends on her phone but warned them to stay away. She didn’t want our alone time interrupted. Sweet.

“Ten thousand dollars and a season ticket to see the Seattle Mariners.”

“Ten thousand dollars to kill a vampire?” her eyes bug out of her head.

“That’s chump change. Bagging an Original is in the millions because of the domino effect.”

Bonnie sits back in her chair in amazement and then laughs. “My mom took down Mikael and now she lives in the middle of nowhere and sells paintings on Etsy.”

“Money isn’t everything…it makes up like 40% of my pie…I heard what your mom did, we all did in Oregon. Being a badass runs in your family. Your talents are wasted.”

“Trying to butter me up won’t work.”

“I’m not, it’s just the truth but now you’ve said that I’m starving. Seriously I’m seeing it running all over your skin like honey.”

“You’re gross,” she says but this time she looks away with a small oh my god is this guy for real smile.

“Wanna go for some Korean? My friend Oscar makes a mean Dak Galbi and he taught me how. Is there a kitchen here?”

“Yeah but no one’s lived here for like fifty years. Anyway no one is cooking anything.”

“I get cranky if I don’t eat.”

“Good.”

*

“Thanks for the pants. I found a stick of gum in the pocket.”

“Lucky you,” she paces before the bed, looking suspicious. It’s been hours and the butterflies have now settled down and promises of marriage is on their minds. I twist the silver foil into a band around my finger.

“You’re looking antsy, you should relax,” I pat the mattress but she ignores me.

“If someone paid me a lot of money to get a job done I would not let myself get willingly captured.”

“Uh you did light me up like a Fourth of July cracker.”

She waves her hand. “You walked it off. I’d still like to know how?”

I wave my hand right back at her, making the chain swing. “Just a little transference.”

She frowns but quickly understands. “You mean you transferred your injuries to someone else?! You’re a witch?!”

“Yeah. They deserved it. Like I said I only target bad guys.”

“But you’re still here. You could escape anytime you wanted if you’re a witch.”

“I could yeah but you captured me fair and square. Do you wanna come back to Portland with me?”

She blinks and then laughs in shock. “What? No.”

“Oh, thought I’d ask. Is it the weather? It’s not raining all the time.”

“It’s not the rain. You’re an assassin! I’ve known you for four hours.”

“I know it’s crazy right? It only took one fifth of second for me to know.”

She steps closer, frowning. “Know what?”

“That we’d get married one day.”

She scoffs and leaves the room. I sigh, watch her go and it actually hurts. 

“Damn, you’re fucking whipped man.”

“Oscar! My little dumpling. Sorry I’m really hungry.”

A short, middle aged Korean man stands by the wall with a grin. My childhood friend, partner in crime and fellow siphoner. I used to buy pot off him at magic school, that’s how we met. He’s my best friend and when I got out of my prison world he took me in after my coven shunned me. Not like I was their leader or anything…

“Ssh. I don’t want her to roast me alive too. She got you good huh? I found scorch marks.”

“I’m in love.”

“I heard. It must be like Inside Out inside you right now, those little guys running around and freaking out.”

“I feel really weird but it’s a good weird. I’m gonna handcuff her to me and bring her to Portland.”

He winces, shaking his head. “Uh, ask her out on a date, that might work better. Handcuffs are only for police officers and role plays”

I nod. Oscar usually reels me in when I’m like this. Thank fuck he arrived. “Right. Okay. So good news?”

“Okay so previously on the Siphoner Diaries: I decapitated Damon Salvatore and I’m about to go back to New Orleans to present his fangs.”

I smile. “Under normal circumstances I’d be bummed but I’d give you my entire fang collection if it meant she’d set me on fire again.”

Oscar places a hand to his chest. He’s a good man, a complete hippy shit but a good man. “Damn, I’ve never seen you like this before. I’m so happy for you man, sincerely. So you’re staying put?”

“For now,” I say as he moves back into the shadows as Bonnie approaches. “I’m gonna take her back to Portland with me. Not in a bad way, I’ll do it right. We’re gonna have triplets.”

Oscar looks at the tattered remains of my clothes and chains before disappearing. “Yeah, good luck with that.”

“Who was that?” Bonnie demands, entering the room.

“A ghost from a Korean horror movie, thank god you got back,” I say as she scans the room but Oscar is gone. We decided to split the winnings, no matter who bags the head. It’s how we work. Bonnie rolls her eyes and moves to the side of the bed. She sighs. She doesn’t look upset so I guess she doesn’t know yet.

“I got you a Twinkie, it was in my car. It’s probably a dozen years old but -” I snatch it out of her hand before she can finish and rip it open with my teeth.

“Fanks.”

*

“You killed him!” she screams, slapping me out of a daze. The candy was nice but not enough. Even as an acne ridden teenager I knew the importance of a nutritional diet. No one else was gonna look after me.

“Huh?”

“Damon! He was killed!”

“Well it wasn’t me. You’re my alibi.”

“Then who was it?!” she hisses, kneeling on the bed. God she smells so good. I want to lick her. I bet I could taste her magic in her sweat because I can smell it she’s so close. She yanks at my hair and I laugh.

“I don’t know! Probably another competing merc. We all get offered the assignment. It wasn’t me.” I shrug and I watch the anger drain from her face, replaced with guilt.

“Oh god, this is all my fault.”

“Hey, no it’s not. Come on, was he really your friend?”

“Yes!”

“When’s his birthday?”

“Uh…”

“What’s the last thing he texted you?”

“…I need a favour.”

“Which was?”

“None of your business,” she snaps.

“Did he say thank you? I’d say thank you.”

“Like you have any friends.”

“I do, a good one and we appreciate each other. I get that and I’m a fucking freak of nature. You deserve nothing less.”

She sits weakly, all fight gone and tears rim her eyes. She has long, fluffy black eyelashes, like spider legs. They’re drowning and I wipe the tears away with my thumb. She lets me. “You don’t know anything about me.”

“I want to. Why do you think I’m here? A fifth of second is all it took.” 

She stares at me for a long scrutinising time before shaking her head and looking aside. “You’re a sociopath.”

“Kinda, I mean I was. It’s a long story. So now that I’m no longer in Buffy mode you wanna hang out for real? Do you like Karaoke?”

She sniffs, blinking and then gives a small nod. “Yeah.”

“Awesome.”

*

“The taste of love is sweet When hearts like ours meet I fell for you like a child Oh, but the fire went wild…”

[jayteazer]

Two different pork roasts (leg with skin on top and shoulder on bottom) marinated and seasoned completely different ways. Leg: marinated in Pickle juice with some added sukhang maanghang (filipino spiced vinegar) for 2 hours and then rubbed with a couple different spice blends for a day. Shoulder: marinated in coconut juice for 24 hours then rubbed with a blend of salt, coconut sugar, garlic, Thai chili and rosemary powder overnight. I've never seen or heard of the coconut juice "brine" but I thought, why not?! I will definitely do it again though! #krayvekusina #porkislife #porkshoulder #porkleg #picklebrine #coconutjuicebrine #buko #bukojuice #prepthatmeat #fooddoneright #myfood #myway #realcooking

[myweightlosstodaycom]

Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

From Publishers Weekly

Despite its title, almost every recipe in this book uses meat, fish or eggs. A collaboration between Manning, a former vegan, and Desmond, an unabashed meat lover, the aim is to help Americans, who they believe eat far more meat than is healthy or good for agricultural sustainability, compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. Instead, meat appears in smaller quantities supplemented by layers of flavor in the form of additional savory ingredients that should keep people who usually expect lots of meat from noticing the difference. In a burger recipe, for example, black beans and bulgur are mashed together with a minimum of ground beef to make a patty that is full-size, fully delicious and less meaty; similarly, a recipe for gyros uses a small amount of lamb amped up with tzatziki sauce and fava beans fragrant with lemon, garlic and fresh herbs. Manning and Desmond encourage preparing meat more healthfully, as well as substituting lighter forms of meat or even tofu in some cases, and many of the recipes can be made vegetarian. Overall, Desmond’s meat-loving side often seems to win out, which may disappoint readers looking to make bigger changes, but the baby-step approach is likely to be much more palatable for many others. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Review

“Meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient” —Publisher’s Weekly

“The authors of the new book Almost Meatless make a satisfying case for eating less meat and more vegetables and grains…The resulting dishes are healthier, less expensive and beautifully balanced.” —Chicago Sun Times

“The recipes look good enough for carnivores to enjoy as well” —Tampa Tribune

“This way of eating makes sense not just for saving money, but, as the authors say in the subtitle, for the planet.” —Newsday

“Show[s] that a less meatcentric diet than the typical American one can still be satisfying and delicious” —Library Journal

“Filled with recipes that use only a small amount of meat in each dish, a flavorful accent rather than the star of the show” —Boston Globe

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From the Publisher

* More than 60 satisfying recipes that de-emphasize meat without sacrificing flavor and protein. * Includes vegetarian variations on meat-based recipes for flexitarians and part-time meat eaters. * One-third of all Americans are looking for ways to reduce meat in their diets.

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About the Author

Erstwhile vegetarian JOY MANNING is the restaurant critic for Philadelphia magazine, where she also writes for their Daily Taste blog. She was previously senior editor at Philadelphia Style. She lives in Philadelphia, Pennsylvania.

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Excerpt. © Reprinted by permission. All rights reserved.

CHAPTER 1: A BIT OF CHICKEN

Chicken is a dinnertime staple, prized for its versatility and ability to complement other ingredients.

The average American eats 80 pounds of chicken a year. That’s substantially more than the roughly 65 pounds of beef and 60 pounds of pork we also consume. For decades, people ate around the same of amount of beef and chicken, but during the past 25 years, as the media began to report extensively on the obesity epidemic and other health risks associated with the consumption of red meat and saturated fats, shoppers became more and more inclined to choose boneless, skinless chicken breasts.

But the way we eat chicken isn’t always healthful. Fried chicken, the most commonly enjoyed kind in the United States, certainly doesn’t help reduce cholesterol. Replacing beef with chicken works only if you eschew the fried stuff and choose the leanest (and least flavorful) chicken options. And those lean and mean recipes, based on poached boneless, skinless chicken breasts, offer little culinary excitement. Blah meals don’t benefit your health if you don’t eat them.

There’s another way to think about and cook with chicken. Instead of focusing on the fat grams in every portion, cut back significantly on the total amount of chicken you eat. We strongly recommend against ordering chicken at a restaurant, where it is almost surely from a factory-farmed bird. It’s easy to enjoy homemade, high-quality chicken dishes with these recipes.

Chicken marries wonderfully with a wide variety of flavorful vegetables and grains. Meals that offer different flavors and textures can be extremely healthful and much more enjoyable than a slab of bland white meat. Starting with a whole chicken is a secret weapon in the battle for big flavor. Chicken bones, rich in gelatin, add depth and body to dishes. Skin creates fond (the foundation of a great soup, stew, or sauce), lends a satisfying layer of flavor, and protects delicate white meat from the direct heat of cooking. It’s also easy to discard before the dish is served.

Finally, we want to encourage you to seek out the best chicken you can find. In Philadelphia, where we live, we have terrific farmers’ markets, where you can get truly free-range, organic birds directly from the farmer who raises them. Wherever you shop, don’t be afraid to grill management on the provenance of the chickens. Today’s commercial poultry industry, exempted from the USDA’s humane slaughter act because chickens are not legally considered livestock, raises birds in generally abhorrent conditions. Taglines like Òall naturalÓ and Òfree rangeÓ have become all but meaningless in the market. The designation Òfree rangeÓ now simply means that chickens have some limited and often unused access to the outdoors. You can look for the Òcertified humaneÓ label that goes on some products that conform to the Certified Humane Raised & Handled program’s standards.

The reality is that these better chickens are much more expensive–sometimes more than twice as expensive–than their factory-farmed counterparts. But the cost reflects the farmers’ own expenses. They forgo the cheap corn-based, chemical-laced feed that fattens the birds in a matter of weeks in favor of more natural methods. Savvy shoppers pay premium prices for farm-raised, organic birds, but they get chicken chock-full of robust flavor. You can maximize your investment by learning how to get more flavor from less chicken, how to cut a whole chicken into parts, how to freeze poultry for later use, and how to use the bones to make flavorful stock (page 131).

Asian Lettuce Wraps

These wraps are the perfect appetizer for a small, casual dinner party or an exotic entrŽe for two or four. Dark meat chicken thighs won’t dry out in the high heat of the wok, and they take on the intense flavors of this recipe’s homemade marinade and stir-fry sauce. What’s more, the recipe can just as easily become a salad. By tearing up the lettuce leaves and tossing them with the slaw, you’ll make a crunchy, cool bed of greens for the chicken and peanut toppings.

Serves 4

Chicken

1 teaspoon fish sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 tablespoons orange juice

2 tablespoons plus 2 teaspoonsvegetable oil

1 (2-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)

2 cloves garlic, minced (about 1 tablespoon)

1/4 teaspoon dried chile flakes

1 scallion, green and white parts, sliced

8 to 12 ounces boneless, skinless chicken thighs (about 4 thighs, or 2 thighs and 2 legs), cut into small cubes or strips

Slaw

3 tablespoons rice wine vinegar

2 tablespoons orange juice

1/4 teaspoon dark (Asian) sesame oil

1/2 teaspoon salt

1/4 teaspoon grated fresh ginger

1 thick carrot (about 4 ounces), cut into 1/8-inch strips

1 cucumber, cut into 1/8-inch strips

2 stalks celery, sliced 1/4 inch thick diagonally

2 to 3 scallions, white and green parts, sliced on the diagonal

16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

2 tablespoons roasted salted peanuts, coarsely chopped

to marinate the chicken, make a marinade by combining the fish sauce, soy sauce, vinegar, orange juice, the 2 tablespoons oil, the ginger, garlic, chile flakes, and scallion in a medium bowl. Add the chicken and stir to coat the meat. Cover the bowl and place in the refrigerator, letting the chicken marinate for at least 30 minutes.

Meanwhile, to prepare the slaw, whisk together the vinegar, orange juice, sesame oil, salt, and ginger in a large bowl. Toss the vinaigrette together with the carrot, cucumber, celery, and scallions. Taste for seasoning and adjust as needed.

to prepare the lettuce, rinse and pat the leaves dry. Transfer to the refrigerator until ready to use. (If you choose romaine, use the leafy top part of the lettuce for the wrappers. You can tear off the stiffer bottom stem half, chop it up, and add it to the slaw for extra crunch if you like.)

to cook the chicken, heat the 2 teaspoons oil in a large skillet or wok over medium-high heat. Add the marinated chicken and marinade and cook for 5 to 7 minutes, stirring often, until firm to the touch and beginning to brown. Stir in the peanuts.

to assemble and serve, set out the slaw and chicken in bowls along with a platter of the lettuce. Wrap a scoop of slaw and chicken in each lettuce leaf. Have a napkin handy!

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Almost Meatless: Recipes That Are Better for Your Health and the Planet Paperback – April 1, 2009 From Publishers Weekly Despite its title, almost every recipe in this book uses meat, fish or eggs.