#'do you want italian meats on your sandwich'

[scringee]

I think this is what their conversations were like

[soulrph]

chaotic unhinged lines from 2022-2023 (prompt edition).

basically in 2021 i made a list of prompts inspired by lines in tiktok videos and instagram reels that made me laugh so hard i cried! and now i have returned with another list! these may provide an alarmingly clear image of what my sense of humor is (aka broken) but i figure a little levity is always a good thing! more prompts are forthcoming, but in the mean time: bon appetit!

knowledge has always chased you, but you've always been faster.

no... no, that was mango apathy juice. from the farmer's market.

of all these people, you are the one i understand the least. i want to get to know you better, but like, not that much better.

i-i will CHEW YOUR MEAT!! WHAT are you doing?!

ooooh god, no, you wouldn't be long getting frostbit!

you are evil. like a hobbit.

WHY MUST YOU FAIL ME SO OFTEN?!?!!?

i have had a perfectly wonderful evening, but this wasn't it.

AHEM!! fill my cup.

may god ignore you like you ignored my greetings.

i will avenge you mister van gogh.

call off work bestie, we need you to solve a murder. here's fifteen dollars.

you're not in love. you may think you are, you dumb fuck, but you're not.

go ahead and put the ranch away.

sadly, "hopefully" doth butter no parsnips.

forget school, i want to be an italian sandwich.

you shouldn't skip work, you are a lawyer and he is a hamster.

you can stop roleplaying now. you're free.

her coupon game was so fucking raw.

i'm sorry guys... he's making a salad.

you could get a straight guy here if you learned to make a good pasta. i'll teach you how to make a risotto that'll get you married and out of my basement.

hey, do you want me to get together a plate of roast beef and hide it in our room so we can have night meats?

it's not the most ethical thing in the world, but in a pinch you can hand off a cursed object to basically any baby.

no, children, you're wrong. once upon a time, there was a piece of wood.

and i'm not saying she deserved it, but i am saying that god's timing is always riiiiight.

hydrate or die-drate, ya DICK!

why did the monkey fall out of the tree? because it was DEAD.

new york city is a fictional place written up by someone with a sinister mind and a knack for comedy.

this is grindr my guy.

wait, i didn't finish teaching you the difference between human and wolf anatomy.

it's time to tell your grandmother that she was wrong. do not be afraid.

vanilla vodka... you fucking child.

without ash to rise from, a phoenix would just be a bird getting up.

you are fucking alive. do what you want.

why are you cradling me like a baby, friend? this isn't how guys of my generation hang out.

i hope a hedgehog shits in your cereal, you difficult person.

you know, i am not as mean as i would like to be. and i think people should appreciate that more.

see, i am not a kangaroo.

well, i'd like to help, but... you see... not as much as i'd like not to.

rest in peace you fucking onion fairy.

when god sings with all his creations, will a turtle not be part of the choir?

i fight for a seat in heaven, every. single. day.

map maker? can you find me somewhere on the map where this big man thinks he's the king?

you bald-headed demon...

so... there are 24 million pigs in australia... and 24 million people... so if you ever feel lonely, there's like, a pig out there that's sort of your cosmic twin.

remember, alcohol is god's apology for making us self-aware.

i'm straight!! stop CONFUSING me!!!!!

you guys want something to eat? because... i know we'll die if we don't eat.

he is a BIBLICALLY gorgeous man. i wanna feed him grapes. i wanna fan him with the frond of a date palm from the forests of Lebanon. i wanna find the alabaster vial of perfume oil that one woman broke for jesus and comb it through his hair. like... he's stressing me OUT.

i'm not sad! i'm freaking HUNGRY!

maybe, if we wait a little bit longer, a fuck will fall into my hand, and i can give it to you.

it's not my fault you thought you lived in this IKEA.

let's leave my mother out of this.

jason may kill people but he's not bad enough to kick a dog.

i run for LUMP!

oh no, i'm all out of caring, baby!

you don't think it mcbe that way... but it mcdo.

what is this enticing bowl of white?

serious question, do his nipples sparkle?

what in the reese's peanut butter fuck is going on here?

if your parents don't buy it, stop loving them!

i just hope you know just how much you've decreased productivity today.

that was poetry at its FINEST.

and if you let that motherfucker shenan ONCE, you best believe they're gonna shenanIGAN!

may god bless the dinosaur that died to make the fossil fuel that was treated to become petrol in the car that took her mom to the hospital to give birth to her.

that's modern milk for ya. what a time to be alive.

you have attachment issues. please fix it.

remember when people had secrets? we should bring that back.

the moon landing was an elaborate marriage proposal.

i don't like the cobra chicken.

i didn't know eggs were this expensive? it's time to lay my own, i fear.

so you're saying the reason i don't have a girlfriend is because i'm not a big enough threat yet.

god gave him a top lip, that's why he's so powerful.

it's a common mistake, but frankenstein was actually the author.

i finally got a pocket-sized diary!!! also i don't get the concept of life.

if a beautiful woman disagrees with me, i will immediately change my view. i've no principles.

how did you all end up married to such boiled potatoes?

if so much as one tear drops from their eye... i will slap you back into your mum.

you are ringing a phone that does not like to be rung.

look how Dr. doofenschmirtz had a fucked up childhood but didn't project his trauma onto his teenage daughter. he projected it onto a platypus.

it is mathematically impossible for you to get a wedgie.

i'm breaking up with you. i love you, it's just... i don't think you could protect me from a mummy.

if you can't do fractions....... you will fucking die.

that's right; in the year 1791, all of our bottoms were killed in a Big Bottom Massacre.

people always assume i'm mean. like CAN you BELIEVE THAT CRAP?! like WHAT would make you think i'm MEAN?! I'M THE NICEST PERSON ON THE PLANET!

the chocolate milk is strikingly overpriced and at the same time very easy to steal; another of god's little tests.

someone's gotta tell the waiter that i ordered mashed 'taters and it sure as shit ain't gonna be me.

if i had a week i couldn't list all the reasons that wouldn't work.

[what-even-is-thiss]

european here (genuinely curious): in reference to your “american home-cooked food isn’t just fast food, it’s a lot like french/italian food” post, could you give some examples? I don’t know what foods are american home staples, but your post piqued my interest

Well stews and soups for one. When I read recipes for stuff like beef bourguignon it’s quite familiar to me. Less wine perhaps but the principles of the dish are similar.

Italian-American food often also makes for easy quick food on weeknights. Pasta is something that can be just as easy or complicated as you want. You can make it from scratch at every step or just make sauce from canned ingredients and boxed pasta. Tomato paste, flour, pasta, and dried herbs are staples in most kitchens. Pretty much every household has their own way of making pasta sauces.

Roasts are popular during the winter. Both roasted veggies and roasted meat. Potatoes are popular year round but in the summer things like potato salad or fries or bagged chips are more common than stewed, mashed, or boiled potatoes.

Americans commonly cook with butter and olive oil, though canola oil is cheaper. In recent years though there’s been health questions about canola oil and some people only use it for deep frying now.

French cream sauces are pretty similar to American white gravy which we make with cream instead of milk. We do also make white sauce too and will put it on most things. I find it especially good on pizza instead of red sauce. A lot of people also put it on pasta or vegetables.

A lot of the way we eat potatoes is pretty similar to some French dishes. What we call scalloped potatoes is very similar to a French dish called potatoes au gratin. Not identical, but extremely similar.

Stuff like French onion soup and duck a l’orange is also decently popular here even if not everyday food and are things you’d more commonly make yourself than buy from a restaraunt.

French style breads and pastries are also quite popular here. Baguettes are common things to cut up to eat with dip. Croissants with coffee are common things to eat for a small breakfast or an afternoon snack. French style breads both sweet and not are also common breads used for sandwiches. Italian style coffee is also more and more popular these days but that wasn’t true until relatively recently.

A lot of similarities really lie in the ingredients we use. We often cook things in butter for example. Or add flour to stews to thicken them. Or add milk to things. Or use wine to deglaze pans for the flavor.

A lot of home cooking in the US is affected by other immigrant populations. Tacos or curry are staples in my diet for example. But when you get down to more traditional comfort food it’s potatoes, cream sauces, stews, herbs, roasts, and pasta. Stuff that’s not identical to French or Italian cooking but is very heavily influenced by it.

TLDR: It’s butter!

[remembertoeat]

Lunch or Dinner Recipe: Italian Subs

TIME: ★★★★

PRICE: ★★★✰

EASE: ★★★★

CLEANUP: ★★★★

Sometimes I just get this FEROCIOUS hankering for Italian subs. Like, it's all I think about all day. Then I was like "...wait, I can MAKE this!" So I started adding them to my regular dinner rotation. No regrets. This is a SUPER easy and satisfying sandwich to make. The deli meat I get for it can get a little pricey because I like to feel fancy when I make subs, but use your preferred toppings! It easily takes 10 minutes or less to put together! Obviously leave out the things you don't want. Add what you do want. Adjust as needed for taste!

Ingredients: 1. Sub bread of choice. (I like sourdough, Italian, and French loaves, but it could be regular sliced bread if you want, I'm not your mom.) 2. Sliced deli ham and sliced deli salami (genoa is more "genuine," but it's your sammie.) 3. Any other meats you want, IF you wanna add more (mortadella, prosciutto, sopressata, pepperoni, whatevs. But honestly, just the ham and salami is fine!) 4. Vegetables! Onion, iceberg lettuce, tomato, and pepperoncinis (if you don't like onion/peppers/etc, just leave it out!) 5. Cheese. I use provolone. (I tried mozzarella, but it ended up being WAY too much for me.) 6. Italian Dressing 7. Mayo, parsley, olives, red pepper flakes (all optional) -Slice your bread in half if you need to. -Spread your condiments on to taste (I'd probably also drizzle your Italian dressing on at this point too to keep it from dripping off the other toppings) -Layer your meats! I like gently folding the slices in half to give it more bulk. It might sound silly, but it adds a lot! -Cheese goes here -Top with your veg!

Boom! I tend to prefer my Italian subs cold, but if you choose to toast your sub, just do it with the meat and cheese on the bread. Add your toppings later!

[sendpseuds]

The people must know: What are your favorite sandwiches???

Ah, sandwiches. What a magical food.

Since you graced us all with a whole dissertation I feel like I owe you the same level of detail, let’s see what we can do here.

While I am not actually vegetarian, I LOVE a veggie sandwich. One of my all time favorites to make at home is seeded rye with hummus on one side and homemade herby cream cheese on the other [usually parsley, green onion, mint, dill, and fresh garlic. Also sometimes this is chèvre instead of cream cheese]. Between the bread we have sliced cucumbers [seasoned with salt, pepper, and lemon juice], big slices of tomato, and arugula [sprouts if I can get my hands on them]. This whole ordeal is fabulous with turkey or bacon if you want more protein, I’ve also done smashed chickpeas in place of the hummus for a heartier option.

Another veggie sandwich I love is from a local bakery and if I knew exactly how they made it I would tell you, but it’s fresh crusty sourdough liberally coated in amazing olive oil, with this incredible carrot purée, thinly sliced fennel, Calabrian chilis, and arugula. So fucking good.

Okay, let’s talk about something less “healthy”

If you’ve ever been to Buffalo, New York [Go Bills] there are TWO sandwiches that I think about all the time.

The first is pretty ubiquitous through western New York: Beef on Weck. This is roast beef, dipped in hot jus, and piled on a kimmelweck roll [basically a Kaiser roll with crunchy sea salt and caraway seeds]. That’s it. Personally, I like to add an almost unadvisable amount of horseradish, but that’s it. It’s perfect.

The second is a true drunken indulgence. The Stinger Hoagie from Jim’s Steakout. If you are unfamiliar with Jim’s, most locations are open until 5am [bars in Buffalo close at 4am. A real drinking town] and the employees can often be seen wearing shirts that say “I see drunk people.” The Stinger Hoagie is their beautiful monster. Cheesesteak meets chicken finger sub. Shaved steak, chicken fingers, fried onions, melted American cheese, lettuce, tomato, Frank’s Red Hot, and Jim’s special sauce. [I am fucking drooling right now, I haven’t had one of these since I was in my twenties.]

When it comes to deli meat, I tend to lean toward turkey, but I want some really soft seeded multigrain bread with crispy Romain and good tomatoes. Thick slices of sharp sharp cheddar, mayonnaise, and Nance’s Sharp and Creamy mustard. I might toss in some cucumber or parsley, maybe apples and bacon if I’m feeling extra, but the specific mustard is very important.

[this isn’t really a sandwich but I’ll often take a big rib of Romaine lettuce and make a little deli boat with turkey, cheese, and Mayo. I’m sure I can blame that on high school, my mother, and all the lovely disordered eating habits I developed as a teen]

Grilled cheese… I’m sort of all over the place with grilled cheese, always experimenting, but for me, the most important thing is using GRATED CHEESE [and to be clear, I mean block cheese that you grate at home, not the pre-grated stuff in the bag, please, this is important, that shit doesn’t melt right] I want the cheese pouring over the sides of the bread, hitting the pan, oozing and bubbling until it’s gold and crispy and perfect.

I’ll give you one fancy grilled cheese: deviled egg grilled cheese. Two hard boiled eggs, whites sliced thin, yolks mixed with mayo, mustard, pepper, paprika, dill. Into the pan goes bread, cheese mixture [gruyere and cheddar, shredded and mixed with a little Mayo and mustard], yolk mixture, sliced whites, more cheese mixture, bread. Done.

This is getting out of control and I haven’t talked about chopped italian sandwiches, or banh mi, or my mom’s famous roast beef and mock Boursin sandwiches, or my obsession with Calabrian chilis [oh! Add those to the mayo on a turkey sandwich], or the time I put an entire meatloaf on an entire loaf of bread and called it a sandwich.

I haven’t even TOUCHED on breakfast sandwiches but if I get into that we’ll be here forever.

So, for now, I’ll cap it there, but there’s plenty of room for a sequel.

Hope that answers your question!

[ciaossu-imagines]

Verde is a fav to hear headcanons for! If he's not preparing it, what do you think is his favorite meal? If he's the one having to prepare it, what is his favorite meal? Do you have any headcanons for foods he absolutely hates? This has always been such a lovely blog. ^.^ I'm glad to see you're still around.

Okay, so I know this ask literally just came in and there are older requests waiting to be answered but I just could not wait to answer this, sorry to those waiting on replies. It's just...my god, not only do I absolutely adore Verde and writing for him, but I just finished reading your tags on the reblog and I swear, if not for the fact my boss is a woman, I would almost swear we worked for the same person, haha! But you nailed it as I see Verde's space a lot like that as well! I hope you'll enjoy these headcanons as well, dear!

So, going a bit out of order here but there are definitely a wide variety of foods that Verde hates. I really do see him as almost a picky eater, but not quite, if that makes any sense? Like, he's picky but not so much so that people would scold him for it.

I think a lot of his hated foods are either really strong flavours or smells or texture issues. I definitely think that he is one of those people who really are affected by the texture and smell of food just as much as the actual flavours.

He really likes olives, but only fresh ones. You pickle them or put them in a can and it almost makes him want to cry over a waste of good food. There's just an off taste to them that way, a kind of metallic afterbite that is so unpleasant to him. In fact, anything pickled isn't something he generally likes and will eat only occasionally as the strong vinegary taste is hard for him to handle and honestly, it gives him the hot burps and heartburn if he eats more than one or two pickles.

If he's lucky enough to not have to scrounge up food for himself and someone else is making it, it will really depend on if he has the time to sit and eat the meal or will be eating it while he works. Like I mentioned, if he's working while eating, it has to be something he can eat with one hand. In that case, if the shop he prefers is open, it's a panini made with Italian panini bread, a little pesto mixed with mayo, lots of chicken, some thin slivers of roasted red pepper and so much mozzarella cheese, maybe some tomatoes. It's something that tastes good even if it's lukewarm or cold when he gets around to eating it.

If he's actually got the time or opportunity to sit down for a meal, he really likes French cooking, with beef bourguignon being a favourite of his. He typically only orders it while out to a meal with other scientists he's interested in working with, since it's a bit of a luxury.

Now, while he has picky and expensive tastes in foods, his fridge and kitchen...it's pretty damn bare. He makes a lot of sandwiches, heavy on the meat and normally with mozzarella or Havarti cheese and a good dose of mayo. He is picky about his bread though - no fucking Wonder Bread. That's sugary as anything to him. He prefers a good crusty Italian loaf or a French baguette. If he really wants something warm, and as junky as he knows they are, he tends to keep precooked, frozen, microwavable burgers on hand. Throw in a handful of carrot sticks or celery sticks and it covers all the bases.

[brookeolin]

All meat tastes like the work it did. It's why kidneys pong of urine—they make it. It's why brains melt like meat jelly—their delivery system is mostly fat. And it's why spleen crumbles in your mouth like a coarse medieval blood sausage. In a sense, that's exactly what it is. The spleen is a deep purple bruise caged by the ribs. It deals in blood—sorting, holding, moving—its soft red pulp held by an elastic casing. Like a lot of offal, mass amounts of spleen disappear into sausages and pet food, but unlike say, sweetbreads or liver, spleen is rarely on the menu.

My friend's father, Mr. Leonardi, is Sicilian and grew up in Brooklyn. He once drove two hours with a hankering for a vastedda, a Sicilian spleen sandwich. Though he lives in Riverdale, every now and then he visits Brooklyn's Carroll Gardens to meet his brother for lunch at Ferdinando's Focacceria, a restaurant whose cow spleen sandwiches have been meticulously documented by offal enthusiasts for the last decade. The restaurant slices it raw, simmers it in lard, and tucks it into a soft sesame bun under a scoop of ricotta.

Recently, I decided to ask if it tastes good.

"It tastes just like what they used to eat when they were boys," Mrs. Leonardi says. Meaning, I think, that when you're 80 and you eat the thing you ate as a boy, it's always good. Or, just as likely, that it can never be good.

The wiry Italian at the counter asks if I've had the vastedda before and I shake my head. I had spleen once, but it was at 9 o' clock in the morning after doing shots with Fergus Henderson. That morning, I could have enjoyed the braised tongue of my own shoe.

"You like chicken liver?" the guy asks. "If you like chicken liver, maybe you'll like this, I don't know."

We have to compare things to other things to describe them, but spleen has very little in common with chicken liver. And the fat French blood sausage I had in mind before is relatively dainty. Spleen tastes like the boiled, grizzly flotsam of a prehistoric monster. Like a fictional creature butchered and left to rot in an ogre's cellar. After a few bites I lift the bun to peek and the sandwich yawns an ancient, meaty stink. The crumbly slices have pieces of chew (artery, membrane, anonymous gristle). Comparing things is tricky: spleen is more like meat than most offal I've had, but less like it too.

Verdict: the sandwich at Ferdinando's is the size of a fist, incidentally, the size of your own spleen, and after eating it you will feel full, which is of course the purpose of a sandwich. It also tastes awful. (Hey, if you want something that tastes good, try what Mrs. Leonardi has for lunch, the five-dollar pannelle sandwich, a squishy bun stuffed with deep fried squares of chickpea batter and ricotta. It's lovely.)

Like so many culinary relics, pleasure is not its purpose. Vastare, the Latin from which the street snack gets its name, means to lay waste. It suggests an act of devastation. And truly, if the universe were running too smoothly for your liking and you wanted to momentarily obliterate yourself with a sandwich, you could do no better than a vastedda. The spleen inside tastes like the work it did. It leaves the rank taste of blood in your mouth, confirms that you're alive, reminds you that you're meat.

Tejal Rao, May 3, 2010 The Atlantic

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[fortressofserenity]

The Prodigal Daughter

This story references both the Prodigy, where the late Keith Flint (the Italian word for flint is selce) spent time in Egypt before returning to Braintree, and Dalida whose real name is Iolanda Cristina Gigliotti, who was born in Cairo herself.

Iolanda Selce was often goaded by her father, Edoardo, into supporting and working for his leather making business. She’d acquiesce to this by ordering any sort of leather from sellers such as deer leather, elk leather and cattle leather, turning them into a variety of items like bags, shoes and belts. But she also prefers to make and sell her own items, often handmade and plant-based. For awhile, she didn’t get along with her dad over something.

‘But Dad, I want to sell dresses.’

‘You could always make leather dresses.’

‘No! I want to make and sell cotton dresses!’

‘Why not?’

‘F--- you!’

She packed her belongings, including her fabrics, patterns and sewing materials, with her to Egypt and stayed there for a few years. Learning Arabic along the way and then quickly adapting to the Egyptian market, she developed a habit out of making and selling more modest garments. Abayas, qabas, shintiyans, galabiya bi sufras, telli dresses and caftans, you name it and she’s done those as often as before. Lately, she’s creating a pattern on paper, then cutting it out before layering it over a 90 cm cotton fabric. She starts outlining the pattern with tailor’s chalk, before cutting it out and sewing it by hand herself.

Using multiple needles on the same garment, she sews it as fast as she can. Using a variety of threads to get the job done as quickly as possible, she picks out a 100 m thread and a 1000 m thread together, cutting the threads and then inserting them into her needles. Needing to take a break from all that sewing, she makes herself a sandwich using rumi cheese and then slicing an eish fino bread almost in half just to insert the cheese and meat with. She then slices it into several pieces to share it with her adoptive family, including her adoptive mother Basma.

‘Do you want one, Basma?’

‘Sure I do, Iolanda.’

Then she gives it to her and she eats it.

‘Thanks!’

‘You’re welcome.’

She makes mint tea both for herself and Basma, talking about her home country.

‘What’s like in Italy, Iolanda?’

‘To be honest, I left it because I don’t want to make something with leather anymore. My dad kept on making me do it, but I’d rather make something out of cotton instead.’

‘You do leathermaking?’

‘I used to do it because my dad does it. He used to pay me in the thousands for it, he’s got a decent leathermaking business.’

‘Why don’t you help him with it?’

‘I do, but I want to sell the stuff I make.’

‘Don’t be so disrespectful to your father.’

‘But I want to do the things I want to do, especially for myself and myself alone.’

‘You should help him out.’

‘I did, but I don’t think he respects my decision to sell what I want to sell and it’s selling clothes based on cotton and linen. The plant-based fibres.’

‘Okay, you really want to make and sell the things you wanted to do.’

‘Precisely.’

After eating, drinking and chatting with Basma, Iolanda returns to sewing. She gets the folded garment out from the treasure box and resumes sewing it, as soon as she unravels a string a cat wants to play with it but she removes it from the room leaving it with Basma instead. There she sews uninterrupted, in fact she spends hours solely sewing it herself. After finishing the dress, she moves onto one of the sleeves finishing it as quickly as she can. As soon as dinner arrives, she cuts out the thread and needle, putting both of them in her metal box and then folding the garment (including the other sleeve), placing it in a treasure box and after doing this, she eats with Basma again.

Basma puts out the shashouka for them together, taking turns getting from it until there’s no more. Basma then gets two pieces of pita bread, puts falafel balls into both of them and gives each to herself and Iolanda. Then both of them eat, whilst everybody drinks water. Basma then gives some meat to the cat to eat, and leftovers to their dog outside. Once everybody’s finished with dinner, Basma and Iolanda go to the bedroom together. Basma sleeps on one bed, Iolanda on the other. The following morning, Iolanda wakes up and turns on the lamp, opens her stuff from both boxes and resumes sewing. She cuts and sews the other sleeve, finishing it as quickly as she can before Basma wakes up.

Once Basma wakes up, Iolanda has already finished it. She takes a look at it and is marvelled by it.

‘That’s a nice looking dress, may I have it?’

‘I feel…mixed feelings about it.’

‘Why?’

‘I’m planning on selling it to someone else.’

‘You may sell it to me instead.’

‘Well.’

Iolanda eventually sells the dress to her for 200 pounds, thus getting as much as she can and puts the money in her wallet. But later on this morning, she receives a message on her phone. It’s something from none other than her own dad.

‘Iolanda, it’s me. I want you back in Italy.’

Then she starts typing.

‘You want me back in Italy? Why, Dad?’

‘Sorry for not letting you sell the clothes you wanted to make, I’ve changed my mind.’

‘Why?’

‘I’m selling items based on plant-based leather these days.’

‘Really, Dad?’

‘Yes, customers want more plant-based items. You’re free to make and sell cotton garments.’

‘I don’t know what to say.’

‘Please come back, Iolanda.’

‘Okay.’

Iolanda starts packing all her belongings, she goes planning on returning to Italy to be reunited with her father in four years. Seeing that Iolanda is leaving, Basma goes near her, looking teary-eyed she comforts her.

‘Please don’t leave me.’

‘But my father’s telling me to go back to Italy, he’s changed his mind and he’s selling plant-based items this time.’

‘I’m going to miss you, so when are you going to return to Egypt?’

‘I won’t leave you, Basma. I’ll go back to Egypt, so don’t cry.’

She wipes the tears off her eyes as she pats her on the back. Then the two hug each other.

‘I’m going to miss you.’

‘It’s okay, I’ll come back to Egypt. I promise I will.’

‘I don’t feel good losing you.’

‘I’ll always be there for you.’

Eventually Basma stops crying as soon as Iolanda heads for the airport, bringing along her passport with her. Once she goes there, she shows her passport and then pays for the ride. She takes a seat, listening to music once the plane takes flight. Going from Cairo to Florence, she meets her father again.

‘Iolanda, it’s good to have you back.’

‘There’s someone in Egypt who misses me and she’s Basma.’

‘Who is she?’

‘She’s one of my friends and my host mother. I stayed there for four years straight.’

‘Four years? That’s a long time.’

‘I kind of overstayed my welcome there.’

‘Welcome back then.’

The two reunite and then head to their house together, there Iolanda is free to make cotton dresses. But her father reminds her of something.

‘Iolanda, I don’t think Italians are into those sorts of dresses.’

‘But that’s what I did in Egypt.’

‘The average Italian isn’t Muslim.’

‘I could always sell it to Muslims here.’

She did like what she told him she would, but she also learnt to observe fashion trends in Italy again in years. So the day after selling those dresses to Muslims, she’d sew clothes for non-Muslims based on what’s hip and current in Tuscany. After living in Egypt for four years, Iolanda got weirded out by the multitude of scantily-clad Italians that she had to make the outfits skimpier to sell it to them. But Edoardo’s glad to have her back and Iolanda’s willing to make items based on cactus and fruit peel leather this time.

[phas3d]

Can you do slytherin boys with a reader who’s a terrible cook like really bad and she cooks for them

Bad Cook || Slytherin Boys

type :: fluff

tw/cw :: food, vomit mentions

contains :: draco, tom, mattheo, theodore, lorenzo

notes :: i also cant cook for shit even though ive taken a culinary class LMAOOO - 🐍 :: masterlist!

DRACO MALFOY

Acts as if he's not shocked when you surprise him with a homemade lunch

But in reality, he's so honored to know that you care enough about him to make him a whole meal

Starts to brag to other people around him, like "Yeah, my partner just made me lunch no big deal"

He takes a bite out of it and starts to slowly chew it...

Too much salt, not mixed properly, chicken was slightly pink, jesus christ even the fucking bento box you put it in was slightly melted

Draco has no clue how the fuck you messed up his lunch so awfully but he has to thug it out

His entire group is watching him risk getting salmonella just for you so he doesn't have to admit that your cooking is bad

After he finishes it all,,, he throws up

Instantly he signs you up for cooking lessons

But when you get offended by this and even start to tear up, his soft spot opens up

So then he offers to join in for the cooking lessons and you're instantly happier by that

TOM RIDDLE

When you first made him food, he was slightly shocked that you’d make him anytbing

He was super weary of it at first, he refused to let his guard down for anything

Deeply inspects the food at first, like INSANELY

Pulls out a microscope and investigates each and every cell of it

He even makes Mattheo try it first just in case there’s a secret spell that he can’t see

(Mattheo doesn’t even realize Tom’s bad intentions, he just views it as free food 😭)

But once he realizes it’s fully safe and that he shouldn’t doubt you so much, he tries it

And oh…

Surprisingly, he’ll take it like a champ and swallow it

And he’ll even eat MORE of it???

Because he’s used to super shit food

He grew up in an orphanage before he found out he was Voldemorts son, so he’s used to it

If anything, he kinda likes the nostalgia it brings back for him

But, once he finished and you ask for a review: he’s honest that it tastes like shit

But that he doesn’t care :”)

Will cook with you next time and give you tips on how to be better

Because he’s actually a really good cook himself

He learned how to cook because the elves weren’t making food up to his standard LOL

Now cooking together is a nightly-ritual for you too

MATTHEO RIDDLE

Mattheo was in an orphanage with his brother for most of his life, so he's used to shit food

When he takes a bite of your burnt, expired, and disgusting sandwich, he doesn't flinch

He finishes it all and even licks his fingers

Not cause it was good but because he was hungry

But you assume he must have really liked it

So you offer to make sandwiches for his Quidditch teammates

Tells you "No" very bluntly which hurts your feelings

He feels bad instantly so he tries to make excuses

He lies and says his entire team is gluten free and uhhhh allergic to bread and wheat!!!

You believe this, thankfully, and decide to not make sandwiches

Phewwww

THEODORE NOTT

Theo is a natural born cook thanks to his mom

Makes the best Italian and European food ever

So when you decided to take over cooking for one day, he was shocked but allowed you to

Didn’t want to bother you, but he would watch you cook

The entire time he’s watching you, he’s cringing…

You snapped the pasta in half…

You spilled half of the tomato sauce…

The meat was barely marinated and seasoned…

Starts to plan a way to save the food because he knows it going to be shit already

So he comes into the kitchen to “kiss you”

He’s not lying, he does kiss you

BUT he’s also secretly sneaking in seasoning and garnish

Starts to “hug you” because he misses you so much!!!! But in reality he’s gonna gag looking at your monstrous spaghetti…

When you serve it, you’re surprised to see that it was actually decent!!! Normally it would be green,,,, somehow….

Theo is shocked when you say that… cause how tf did you do that

But he’s still disgusted by the spaghetti but he won’t admit it

Lies and eats a small bit before using magic to make it disappear

(He sent it to Lorenzo’s room, making it accidentally land all over his )

Will insist that HE should be in charge of cooking from then on and says it's because you desrve princess treatment

He's not lying,,, but he's just telling a little white lie

LORENZO BERKSHIRE

You made him a fresh batch of cookies just for him and he was so honored!!!

He was always spoiled by the Malfoy family so he's slightly used to gifts, but he's never been cocky about it

Once he took a bite, he instantly stopped chewing and started to cough

But he choked it down and smiled at you

He didn't want to hurt your feeling and he distracted you

The second you were busy, he threw it all away and acted like he loved it

Then he tries to bring up the idea of cooking classes together as a fun date

He's not lying though, it was a fun date

And you do learn a lot!

So when you bake him another batch of cookies, he's excited to see if you improved

But once again, he takes a bite and instantly hit with an overwhelming amount of unmixed flour in his mouth

He smiles but is so lost on how you managed to fuck it up again

But he's set on making you a better chef for the safety of not only himself but also yourself

So he plans an at-home cooking date and he watches you fuck up constantly

He's very quick to fix it and tell you how to do better

He words himself perfectly to not hurt your feelings yet still teach you

Very sweet about it and nice :)

thank you for reading ! 🐍 :: masterlist!

[firecoloredwater]

Siiiigh okay so. For @silverutahraptor's reference:

You are seriously underestimating the range of the chocolate quality in the US. Yes, there's Hersheys and M&Ms and so on, but there are also LOTS of smaller regional retailers that have much higher quality. My city alone has three competing local chocolate makers, and also Rocky Mountain Chocolates moved in several years back, so now we're up to four. The local ones are all Italian, for some reason. If you're not limited to solid chocolate only, try the chocolate-covered sponge candy or raspberries.

Bologna is just meat? It's just meat. You put it on sandwiches. I don't love it but I don't... it's not even an American invention? Or a default for deli meat options? I don't understand why it's on this list. Did OP('s friend) mean SPAM?

I have never had Watergate salad but I feel like it's an acquired taste. None of the ingredients themselves are bad, salt+sweet is common, the theory is sound, this particular execution is Unusual. Probably would do better on any website but this one, since I think the textural cacophony would put me off and I seem to be on the tolerant end of that for tumblr. Anyway yeah skip this one unless you're just really curious for some reason.

I have had a twinkie once in my life and like. They're exactly what they are, which is a sugar bomb that can sit at room temperature for an extended time without going bad, and not put anyone off by containing anything anyone could object to, which also means they contain nothing interesting. You eat them for nostalgic cravings or when you just need calories to get through this drive/shift and enjoying food is out of the question anymore, whether due to time constraints or exhaustion. That said they do not last as long as rumors say and probably contain exactly as many preservatives as every other snack cake/pastry type thing available in a gas station/that aisle of the grocery store, so like... if you're in that situation your alternatives are not better. Consume something and move on.

Grits are literally just hot cereal, but made of corn instead of wheat or oats. Just??? It's the same as oatmeal or porridge, but corn. The only reason this is on this list is it's Southern so most of the US also pretends it's weird. It's just corn, guys, add whatever you like on popcorn and you'll be fine. Or if you don't like corn skip it, but that's not because corn is bad.

I have never had boiled peanuts but like. It's peanuts? I am willing to take southern peoples' word on this one being good. Add salt. I will also not eat it because peanuts make me nauseous but that's not the peanuts fault.

Okay biscuits and gravy are like. pasta and sauce, but it's bread and gravy. I don't want to touch it but again the theory is sound. Carbs + flavor. Sometimes the sauce has little bits of sausage in it, apparently, at least at the restaurant I was working at. Probably better compared to cream of whatever soup in a bread bowl than anything? Or open face hot sandwiches. So again acquired taste, avoid if it's not appealing, but it's not that bizarre. People but stuff on bread, it's not that weird.

Unnseasoned anything is going to be too bland for most people, I don't really have much to add here. I've never known anyone to actually eat meatloaf without anything on it, you add like barbecue sauce or something. I feel like The Horrors Of American Food were supposed to contain something more horrifying than "bland."

Anyway @silverutahraptor you, specifically, should eat wonderbread and suffer

Because I think it would be funny

Inspired by that poll coming for British food, have an alternative.

Shout-out to @sigh-the-kraken for suggesting American delicacies I wouldn't want to touch 👍

[fabioperes]

Aussie Meat in Italian Sandwich! Get ready for a splash-tastic adventure as we explore the sun-soaked wonders of Ondaland Waterpark in Vicolungo, Italy! 🏖️🎢 Join us on a virtual tour of this aquatic paradise, where thrilling water slides, lazy rivers, and wave pools come together to create the ultimate summer escape. Whether you're seeking heart-pounding excitement or a relaxing day under the Italian sun, Ondaland has it all. We'll take you through the highlights, from the adrenaline-pumping slides to the serene corners where you can unwind with friends and family. Discover why Ondaland is a must-visit destination for water enthusiasts of all ages! Hit that subscribe button, pack your swimsuit, and let's dive into the watery delights of Ondaland together! 💧🌴 Not everyone has the privilege to experience an endless summer like we do. So for those that don't, I hope that this video and channel can bring a smile to your face and some warmth back to your skin when summer has slipped away for another year. This channel is your ticket to smiles and summer vibes even when the season has slipped away. 🌞✈️ If it is summer for you now, then I hope it makes you want to get up, go outside, and make the most of what time we have here on this amazing planet. 🌍 Life is an all too brief, beautiful journey, and we're here to nudge you to live it to the fullest. Get out there and visit new places and make new friends. 😊 Push your boundaries, fly off things, have fun with those you love, laugh wholeheartedly, take risks instead of playing safe, make new friends, reconnect with old ones and most of all... never forget....🔥 Life is Too Short. ⌛️ Although I may look like a toned Olympic athlete, actually I am just a normal(ish) woman, with a big smile, a tiny thumb and desire to not do what society says I should do... If I can do some of the things I do, then you have no excuse, so get out there and conquer your world, even if it's your little secret. 🤫🌷 The universe is vast, and our time is limited. So subscribe and join us on a sun-soaked adventure! 👙🍹🌴 Life is too short, so live every moment. 🏄‍♀️ Smile. 😊 Laugh. 😂 And never be afraid to be yourself. ❤️ Milla x -------------------------------------------------------------- Don't forget to show some love by poking my Like button, hitting Subscribe, and turning on notifications (spot checks will be performed if you ever meet me, and non-subscribers will be dealt with accordingly). Stay connected and follow me on the socials for more awesome shiz: 💜 https://ift.tt/BNcrQdJ 💙 https://ift.tt/epOv13E   🖤 https://ift.tt/gq7mpoL   💚 https://ift.tt/p8Fqji6 There is a sign at a waterpark in Germany that I like it says: Welcome 👋 All Sizes All Colours All Cultures All Genders All Ages + Types All People Love Lives Here This is how we feel about the spaces we create. All people are welcome, we do not accept discrimination or judgement on this channel, be polite, be human and remember that...Love Lives Here. ❤️ It's cool reading and replying to your comments. Most of y'all are chill, but let's keep it friendly and respectful since we're dealing with real people here. If not, I might have to set my pack of rabid drop bears on you but before that I'll simply hide your comments from the channel and then you've wasted your own time and mine when all you had to do was be a decent human being!  👻👍 Thanks for tuning in to my videos, you rad maaafks, and actually reading this far into my description*! 👀🥰 *seriously you're still reading?! Comment on this video "I'm a bogan who loves to read stuff" to receive an amusing (subjective) response! 🤣😇 #waterparks #themeparks #waterslides #travel #adventures #thesunnyadventurers via YouTube https://www.youtube.com/watch?v=DPrQsvPBOys

[vegi1]

How to Make Vegan Sausage with Chickpeas at Home

I want to teach you a very simple recipe for making homemade vegetable sausage. Our Italian sausage recipe without meat and eggs is very healthy and delicious. The inside is very soft and tasty and the outside is a little crispy.

In addition to the fact that this sausage recipe does not contain any meat, it is gluten-free, dairy-free, low-fat and actually vegan, and if you wish, you can make it without nuts. Meatless sausages can be prepared using soy, tofu, corn or a mixture of cheese and bread, flour and other food ingredients; Therefore, vegetarians and vegans do not have to remove this meal from their list because of their chosen diet.

Vegetable sausage ingredients:

White beans, soaked and rinsed, ½ and 1 cup (270 grams) *

Oatmeal (gluten-free if necessary), 1 cup (90 grams)

Walnut kernels, 1/2 cup (60 grams) *

Medium onion (60 grams), chopped, 1 pc

Chopped garlic, 3 cloves

Chia seed mixture, 3 pieces (3 tablespoons of ground chia seeds + ¼ cup of water)

Tomato paste, 1 tablespoon

Soy sauce, ½ tablespoon

Onion powder, 2 teaspoons

Smoked spice, 2 teaspoons (or smoke essence)

Italian seasoning, 1 teaspoon (combination of basil powder, oregano, rosemary, sage, thyme)

Sea salt, ¾ tsp

Ground cumin, ½ tsp

Pepper, a fingertip

Black pepper, required amount

How to prepare vegetarian sausage:

In a small bowl, mix the ground chia seeds with ¼ cup of water and set the mixture aside. After 5 minutes, it will thicken.

In the meantime, rinse the cooked white beans and let them dry completely.

Grind the oats and walnuts in a food processor or blender (it should have some texture, it should not be too fine and powdery).

Add the rest of the ingredients to the food processor or mixer and mix again.

Take some of the ingredients and shape them into a sausage shape with your hands (if it is too sticky, add some oat flour.)

Wrap the shaped sausages in greaseproof paper and put them in a wide plate in the freezer for 20 minutes to set.

Wrap each sausage rolled in parchment paper in foil and wrap the top and bottom in chocolate.

Then steam them for 35 minutes. See the photos step by step. (Don't throw away the foils and use them for the next time.)

You can serve immediately or fry in a pan or grill.

Preheat the pan, brush a small amount of oil on each sausage.

Fry it on all sides for 7 to 10 minutes.

Our vegetarian sausage is ready. You can serve it as a hot dog sandwich or a sausage grill. Don't forget mustard sauce or barbecue sauce. It makes it very tasty!

Do not forget

Beans: You can use canned beans that are already cooked or cook the beans until they are soft.

Walnuts: You can use any nuts or seeds like sunflower seeds.

Chia seed or flaxseed mix: (3 tablespoons of ground flaxseed with 1/4 cup of water) can also be good, but you'll probably need to add a little more oatmeal because chia seeds absorb more water.

Oats: You can use buckwheat groats instead of oats.

Add a few drops of liquid smoke or smoky spice to create a smoky flavor.

Store leftover sausages in a sealed container in the refrigerator (up to 6 days).

I hope you prepare this hearty vegetable sausage at home and enjoy eating a healthy and delicious fast food.

[fringing-with-mr-dennis]

Catching up with everyday living!

Day 24

Tuesday, August 22, 2023

So, there was a lot happening today . . . it was quite the emotional day for me . . . but I’ll share more of that at a later day.

Today, I wanted to share with you my trip to the grocery story.  The closest Sainsbury’s Local—which is a nationwide chain of grocery stores in the UK is quite literally across the alley and around the corner. 

The "Local" denotes a "condensed" version of the bigger store. You can see the path we take in red. The ride down the “lift” takes longer than it takes to walk to the front door of the store. Our building is the gray one in the distance just to the left of the store.

There’s probably three or four of these within a 20-minute walk. One must remember that most of the residents in Edinburgh have no need to own a vehicle—public transportation (buses) is quite extensive (there is no subway).  So, grocery stores need to be “handy” for the locals. 

Years ago—actually, even as recent as the mid-1980s—grocery store chains were somewhat rare. Every neighborhood had their various selections of butchers, green grocers, small family-owned shops (much like the bodegas in NYC).  So, you didn’t need the chains stores.  But, like modern commerce, the family-owned shops gave way to big conglomerates.

There’s another chain grocery store, Tesco, about 10 minutes away in the opposite direction.

The fruits/veggies:

The packaged meats and cheeses are on this side of the refrigerated aisle. There's yogurt further down. Across the aisle are packaged salads, sandwiches and meals.

These stores aren’t very big—but they keep them fairly well stocked – as well as they can.  You just can’t find a wide variety of anything and there’s usually a very limited supply.

Here's what you get from the bakery:

Milk is a little further down as is the frozen section (maybe four doors wide). It's sort of odd to find the eggs in the middle of the baking goods section . . . in a way.

And, they do have an aisle for Asian, Italian, Mexican cuisine . . . or, at least one side of an aisle.

Also, remember, the typical fridge here is almost 1/3 smaller than the size of refrigerators in the US. So, there’s not a lot of room for lots of supplies.

There is an aisle for household supplies and another aisle for crisps (chips), wine and beer.  There’s even a small section of liquor behind the check-out counter.

Everything you need to survive is right here.

Yes, if you don’t bring your own bag, you can pay for a plastic sack.

You get used to stopping in every other day or so—you just don’t have the room back in the kitchen to store much.  And, when you know you’re not going to stay for more than 4 weeks, you don’t waste time/money on spices and baking supplies.

[umichenginabroad]

Sorrento Study Abroad Recap

It has been a couple days since my program ended and I still can’t believe it. These past months have been life changing in every way. From traveling, studying, and working, there has been so much to do. To sum up my experience abroad I wanted to leave you with a list of my favorite things and recommendations I wish I knew before coming to Sorrento. 

Favorites During My Time in Italy 

Clothing Store : Daphnes or any of the alley way stores 

Food : Pasta alla Nerano or any Naples Pizza 

Restaurants : Casa Mia (bit pricey but worth it) , Taverna Azzurra (salmon pasta or crab ravioli is to die for!)

Desserts: Lemon Delight (Amalfi Coast Staple) , Gelato - definitely try Raki’s (pistachio, coffee, salted caramel, orange mango, strawberry), David’s Gelateria (lemon sorbet) 

Sandwiches : A’Marenna , Market IL Salumaio (located 5 min from the school!)

Groceries : Dodeca, Conad (for meat)

Beaches :  Bagni Regina Giovanna, Ieranto Bay (a 45 min bus and 40 min hike but soo worth it!!)

Islands to Visit: Capri, Ischia 

I also wanted to leave you with some tips before going to Sorrento! 

Transportation:  You can get from Naples to Sorrento by shuttle, taxi, or train. Because Sorrento is isolated, it can be tough to transport from one place to another especially since every time you go to the airport you need to take a shuttle (so be prepared and plan trips in advance). The trains from Sorrento to Naples are around 2.50 euros and bus tickets can be bought at the train station for 1.40 euro each. The trains can sometimes run a little late so make sure you leave 2-3 hrs of space if you are catching a train in Naples to your destination. While it seems scary, DO NOT be afraid to use public transportation. It has definitely taught me a lot more about the Campania area during my time abroad and I felt more like a local when using it! Also most bus drivers are willing to lead you in the right direction if you tell them where you want to go. 

Healthcare : While the hospital in Sorrento is not the best, Sant’Anna does offer a doctor that comes in every week if you get sick or need medical assistance. Also most pharmacies are able to give you some medicine to help you if you walk in and explain what is wrong. My friend also had to go to a doctor and to get it covered by GeoBlue, she just registered her visit in the app.

Overall, studying abroad anywhere is an amazing experience that I would recommend to anyone. It has been great to experience Italian culture and even get accustomed to an Italian workplace. It was also great that I had time to travel around Italy and outside the country! These few months in Italy have taught me how to handle different cultures and be more flexible when dealing with people from other areas. It was also great to make new friends from UMich and other colleges. Thank you for keeping up with my Italian adventures this summer and I hope this will convince you to study abroad. Ciao ciao! 

Josefia Frydenborg

Environmental Engineering

Engineering in Sorrento

[lookcooktv]

You Shouldn't Die if You Haven't Tried it Yet | Grandma's Lasagna IN A POT with Crispy Crust.

Hi Guys, Looking for a delicious and easy-to-make lasagna recipe? Check out our latest video on YouTube featuring "Lasagna in the Pot with a Crispy Crust"! This mouth-watering dish is perfect for any occasion and will leave your taste buds wanting more. We've made sure to include all the necessary steps and ingredients to make this dish so that you can whip it up in no time. Watch the video now to learn how to make this classic Italian meal and impress your friends and family with your culinary skills! Follow along step-by-step as we share our tips and tricks to ensure grilling perfection! Make your mealtime more special with this tasty treat everyone will love - it’s sure to be a hit! Explore our YouTube channel for more videos: https://youtube.com/@L00kC00k You can easily make them using delicious ingredients that are really easy to find. ✅ Timestamps: 00: Teaser | 00:20 Making Food | 02:27 Serve | 03:00 Ingredients | Our video is showing "Lasagna with Bolognese Souce in the Pot with a Crispy Crust" subject but we try to cover the following subjects: Creative tastes. Delicious healthy recipe with Lasagna, Meat and Bechamel. Our YouTube channel has various other related videos regarding easy recipes Hope you enjoy it. TITLE : "You Shouldn't Die if You Haven't Tried it Yet | Grandma's Lasagna IN A POT with Crispy Crust." ✅ Subscribe To My Channel For More Cooking Videos: https://youtube.com/@L00kC00k ✅ Stay Connected With Me: 👉 Instagram: https://www.instagram.com/lookcooktv/ 👉 Twitter: https://twitter.com/LookCookTV/ 👉 Dzen: https://dzen.ru/id/6218fc37d5448f7f146d6be0 ✅ For Business Inquiries: lookcooktv@gmail.com ============================== ✅ Other Videos You Might Be Interested In Watching: 👉 Healthy And Delicious Salad Recipe - Super Easy Salad, Ep.18 | LookCook TV https://www.youtube.com/watch?v=D7YpQbiUVKc 👉 Fresh & Healthy Summer Dinner Ideas! - Healthy Summer Recipes !amazing!, Ep.28 | LookCook TV https://www.youtube.com/watch?v=3PhxEpKlmvA 👉 Healthy Turkey Sandwich With Grilled Zucchini Recipes - Turkey Sandwich, Ep.30 | LookCook TV https://www.youtube.com/watch?v=ZwJqkQdRc7U 👉 Quick And Easy Lunch Ideas For School - Healthy Home and Office Lunches, Ep.37 | LookCook TV https://www.youtube.com/watch?v=8tPDh4nJ7Bg ============================= ✅ About LookCook TV: Hi Guys, Here on this channel, we love to enjoy making food together. We're just some guys who enjoy creating videos and cooking. Send us what you want us to make. I hope you enjoy it and subscribe : https://youtube.com/@L00kC00k =========================== #EasyCookingTutorial #Lasagna #QuickandEasyRecipe #cookingathome #Bechamel #grandmasrecipes #creativerecipes #lasagnainthepot Disclaimer: We do not accept any liability for any loss or damage which is incurred from you acting or not acting as a result of reading any of our publications. You acknowledge that you use the information we provide at your own risk. Do your own research. Copyright Disclaimer: Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use © LookCook TV https://ifttt.com/images/no_image_card.png https://www.youtube.com/watch?v=e_msC23wDms