#120+ cloves

[harpsicalbiobug]

It's time for the garlic to go in!

[recipesvira]

Ingredients:

1 cup brown sugar

1/2 cup honey

2 tablespoons Dijon mustard

1/4 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

2 tablespoons unsalted butter

Directions:

In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and salt. Stir well.

Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally until the sugar has dissolved and the glaze has thickened slightly.

Remove from heat and stir in the butter until melted and incorporated.

Brush the glaze over the ham during the last 30 minutes of baking, reapplying as needed.

Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes Kcal: 120 kcal per serving (glaze only) | Servings: 12 servings (for an average ham)

#hamglaze #brownsugar #holidayrecipes #glazingham #sweetandsavory #holidaycooking #easterham #thanksgivingham #dinnerrecipes #holidayfeast #festiverecipes #hamdinner #dinnerideas #comfortfood #homemadeglaze #familydinner #honeyglaze #cinnamonclove #dinnerisserved #savorymeals

[my-deer-friend]

Thanks for the tag, @enlitment!

Last book I read: The Scarlet Pimpernel by Baroness Orczy. Charming!

Book I recommend: Impossible question. Show me your soul and then ask me again.

Book I couldn't put down: Piranesi by Susanna Clarke. Grabbed me by the throat and would not let go. Sublime.

A book on my TBR: Vicious and Immoral by John Gilbert McCurdy is right up there; it looks fascinating and relevant to my research.

A book I've put down: The Goldfinch by Donna Tartt. Surprising that I got as far as I did (the first 120 or so pages), since that could all have been covered in a two-page prologue.

A book on my wishlist: At some point I also need to drop €60 (🥲) on André Weibel's »Einen Spiegel hast gefunden, der in allem Dich reflectirt«.

A book on my wishlist: The Hobbit by JRR Tolkien. Unquestioned reigning champion of being read approx one million times.

A book you would give to a friend: Anything by David Mitchell or Scarlett Thomas, depending on the friend.

A book of poetry/lyrics you own: The Loeb Greek Lyric: Anacreon, Anacreontea & Early Choral Lyric. Bangers on every page. Very gay.

A non-fiction book you own: Tom Cutterham's Gentlemen Revolutionaries is well worth a read for anyone interested in late 18th century masculinity and culture.

Currently reading: Temeraire by Naomi Novik. An old favourite that I'm discovering brand new joy in.

Planning on reading next: I have almost no time for fiction in between academic reading and writing and work, but These Violent Delights by Micah Nemerever has been waiting very patiently on my nightstand.

Tagging @permanenthistorydamage @iron--and--blood @nordleuchten @ouiouixmonami @clove-pinks and you!

[dirtyriver]

What Researchers Learned From the World’s Oldest Cookbook

A set of four cuneiform clay tablets unearthed in what was once Mesopotamia contain the etched ingredient lists for dozens of aromatic stews, pies, and soups. Three of the tablets date back as far as 4,000 years.

Part of the problem with reproducing these ancient recipes is that the tablets are mostly ingredient lists, typically sans further instructions. Presumably, the person writing them assumed that the reader would have sufficient culinary know-how to parse the shorthand. For a modern-day scientist, filling in the blanks requires some serious guesswork.

A vegetarian stew—inexplicably titled on a tablet as “Unwinding”—and a braised lamb stew with beets both turned out surprisingly well. The latter recipe incorporates both sour beer and tallow, both of which were commonly used ingredients at the time. “There’s blanks to fill in about how you would prepare and cook these things,” Skelly says. “But the mutton stew stood out as one that seemed more interpretable or familiar.”

Babylonian Lamb Stew recipe under the cut

Adapted from the Yale Peabody Museum

Prep time: 30 minutes

Cook time: 90 minutes

Total time: 120 minutes

4 servings

Ingredients

1/2 cup of chopped leek

2 cloves of garlic

1 pound of diced leg of mutton or lamb

1/2 teaspoon salt, or to taste

1 small onion, diced

1 teaspoon of ground cumin

1 cup of Persian shallots or spring onions, finely chopped

1 pound of fresh red beets, peeled and diced

1 cup of chopped arugula

1/2 cup of chopped fresh cilantro

1 cup of beer

1/2 cup of water

2 teaspoons of dry coriander seed

1/2 cup of finely chopped cilantro

1/2 cup of finely chopped kurrat (Egyptian leek), ramps, or wild leek

Instructions

Crush chopped leek and garlic together in a mortar to form a coarse paste. Set aside.

Heat the fat in a Dutch oven wide enough for the diced lamb to sit in one layer. Season the lamb all over with salt and sear on high heat until all moisture evaporates.

Add in the onion and sauté until translucent, but not yet brown. Add the Persian shallots and cumin.

Fold in red beet, arugula, and cilantro. Continue sautéing over medium-high heat until the greens are wilted and the mixture emits a pleasant aroma.

Pour in the beer and the water. Give the pot a light stir and bring to a boil.

Reduce heat and add in the crushed leek and garlic.

Let the stew simmer for about an hour, or until the sauce thickens and the lamb is tender.

While the stew simmers, pound the coriander seeds, kurrat, and cilantro together into a mortar to make a flavorful paste.

Ladle the stew into plates and sprinkle it with the kurrat paste. The dish can be served with steamed bulgur or flatbread.

[bookishbrigitta]

Easy cranberry cake (1 bowl)

Perfect for the incoming holiday season, this cake captures the flavors of the season without being too sweet or complicated. The batter comes together in less than 15 minutes!

Ingredients:

1 cup (120 grams) flour -- I use half whole wheat and half white*

1/2 cup (100 grams) granulated white sugar

Optional: Dashes of cinnamon, cloves, and nutmeg

2 eggs

1/2 cup (90 grams) apple sauce**

2 cups (220 grams) whole cranberries, fresh or frozen***

Optional: 1/4 cup (25-30 grams) chopped nuts

Notes: *Flour: I like the nuttiness and color the whole wheat gives, but it will work either way **Apple sauce: Homemade apple sauce works if you have it, but I usually buy it for baking purposes. It should be unsweetened apple sauce (linking just in case things are called/translated differently), but it's okay if it has cinnamon (just adjust the spices accordingly). ***Cranberries: 1) This conversion I'm not 100% confident on. I use 2 cups by volume, and it's hard to translate it to weight because there is space between the berries in the cup and frozen berries weigh more because they can have bits of ice. 2) In my experience, frozen cranberries do not significantly alter baking time. No need to defrost. 3) If using fresh, give them a rinse in cold water.

Instructions:

Preheat oven to 350F (177C to be precise, but 180C is functionally the same) if using a metal pan. If using glass, preheat to 325F (about 165C).

Mix the flour, sugar, and spices. Then add the apple sauce and eggs, and mix well. It won't be super smooth because of the apple sauce, but the wet and dry should be well combined. Mix in the cranberries and nut (if you are using them).

Pour into a greased 8x8in pan (20x20cm or 6 cup volume) and bake 45-60 minutes until a toothpick comes out clean of batter (cranberry juice is fine). If you have a glass pan, you may need to cook it a little longer.

Uncooked cake batter (left); A slice I mostly ate but then remembered to take a photo of (right)

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[ciaobyebyeaurevoirweight]

Here’s what I had for lunch today! Although I started eating before remembering to take a picture, I’m glad I still managed to take it. This salad is a recipe I came up with, and it’s both flavorful and satisfying. The dressing, made from spinach, cilantro, garlic, lemon, and olive oil, really ties everything together. I’ve included the recipe below in case you’d like to try it.

My Zesty Chickpea, Cucumber, and Tomato Salad Recipe

Dressing:

3 cups baby spinach

½ cup cilantro

Juice of 2 lemons (adjust to taste if you prefer it less tart)

2 cloves garlic

4 tablespoons olive oil

Blend the spinach, cilantro, lemon juice, and garlic in a food processor. Slowly add the olive oil while blending until smooth. This recipe makes 3–4 servings of dressing, which can be stored in the fridge for up to 5 days in an airtight container, like a mason jar.

Salad:

120 grams (½ cup) canned chickpeas

119 grams chopped cucumber

74 grams (½ cup) halved cherry tomatoes

26 grams grated feta cheese

57 grams (a serving) of the spinach-cilantro dressing

Combine all the ingredients, toss well, and enjoy!

Total calories for this meal: 393.

[compneuropapers]

Interesting Papers for Week 46, 2023

Spatiotemporal bias of the human gaze toward hierarchical visual features during natural scene viewing. Akamatsu, K., Nishino, T., & Miyawaki, Y. (2023). Scientific Reports, 13, 8104.

Goal-oriented representations in the human hippocampus during planning and navigation. Crivelli-Decker, J., Clarke, A., Park, S. A., Huffman, D. J., Boorman, E. D., & Ranganath, C. (2023). Nature Communications, 14, 2946.

A Measure of the Complexity of Neural Representations based on Partial Information Decomposition. Ehrlich, D. A., Schneider, A. C., Priesemann, V., Wibral, M., & Makkeh, A. (2023). Transactions on Machine Learning Research. Retrieved from

Cortico-cortical feedback engages active dendrites in visual cortex. Fişek, M., Herrmann, D., Egea-Weiss, A., Cloves, M., Bauer, L., Lee, T.-Y., … Häusser, M. (2023). Nature, 617(7962), 769–776.

Perceptual History Biases Are Predicted by Early Visual-Evoked Activity. Fornaciai, M., Togoli, I., & Bueti, D. (2023). Journal of Neuroscience, 43(21), 3860–3875.

From Prediction to Action: Dissociable Roles of Ventral Tegmental Area and Substantia Nigra Dopamine Neurons in Instrumental Reinforcement. Fraser, K. M., Pribut, H. J., Janak, P. H., & Keiflin, R. (2023). Journal of Neuroscience, 43(21), 3895–3908.

How overconfidence bias influences suboptimality in perceptual decision making. Hainguerlot, M., Gajdos, T., Vergnaud, J.-C., & de Gardelle, V. (2023). Journal of Experimental Psychology: Human Perception and Performance, 49(4), 537–548.

A rapid theta network mechanism for flexible information encoding. Johnson, E. L., Lin, J. J., King-Stephens, D., Weber, P. B., Laxer, K. D., Saez, I., … Badre, D. (2023). Nature Communications, 14, 2872.

Neither Enhanced Nor Lost: The Unique Role of Attention in Children’s Neural Representations. Jung, Y., Forest, T. A., Walther, D. B., & Finn, A. S. (2023). Journal of Neuroscience, 43(21), 3849–3859.

Human-Like Modulation Sensitivity Emerging through Optimization to Natural Sound Recognition. Koumura, T., Terashima, H., & Furukawa, S. (2023). Journal of Neuroscience, 43(21), 3876–3894.

Silencing hippocampal CA2 reduces behavioral flexibility in spatial learning. Lehr, A. B., Hitti, F. L., Deibel, S. H., & Stöber, T. M. (2023). Hippocampus, 33(6), 759–768.

Functional specialization and interaction in the amygdala-hippocampus circuit during working memory processing. Li, J., Cao, D., Yu, S., Xiao, X., Imbach, L., Stieglitz, L., … Jiang, T. (2023). Nature Communications, 14, 2921.

Multi-scale goal distance representations in human hippocampus during virtual spatial navigation. Liu, J., Chen, D., Xiao, X., Zhang, H., Zhou, W., Liang, S., … Wang, L. (2023). Current Biology, 33(10), 2024-2033.e3.

Making memories last using the peripheral effect of direct current stimulation. Luckey, A. M., McLeod, L. S., Huang, Y., Mohan, A., & Vanneste, S. (2023). eLife, 12, e75586.

Multisensory learning binds neurons into a cross-modal memory engram. Okray, Z., Jacob, P. F., Stern, C., Desmond, K., Otto, N., Talbot, C. B., … Waddell, S. (2023). Nature, 617(7962), 777–784.

Neural dynamics underlying self-control in the primate subthalamic nucleus. Pasquereau, B., & Turner, R. S. (2023). eLife, 12, e83971.

Attention biases preferential choice by enhancing an option’s value. Pleskac, T. J., Yu, S., Grunevski, S., & Liu, T. (2023). Journal of Experimental Psychology. General, 152(4), 993–1010.

Impaired perception of temporal contiguity between action and effect is associated with disorders of agency in schizophrenia. Roth, M. J., Lindner, A., Hesse, K., Wildgruber, D., Wong, H. Y., & Buehner, M. J. (2023). Proceedings of the National Academy of Sciences, 120(21), e2214327120.

Dynamic prospect theory: Two core decision theories coexist in the gambling behavior of monkeys and humans. Tymula, A., Wang, X., Imaizumi, Y., Kawai, T., Kunimatsu, J., Matsumoto, M., & Yamada, H. (2023). Science Advances, 9(20).

Uncertainty aversion predicts the neural expansion of semantic representations. Vives, M.-L., de Bruin, D., van Baar, J. M., FeldmanHall, O., & Bhandari, A. (2023). Nature Human Behaviour, 7(5), 765–775.

[gotitforcheap]

Ginger-infused grilled chicken wings glazed with a sweet and sour plum coulis that makes your mouth water. Great for the next barbecue!

Ingredients: 2 lbs chicken wings. 1/2 cup soy sauce. 1/4 cup honey. 2 tbsp sesame oil. 2 tbsp grated ginger. 1 cup plum jam. 2 cloves garlic, minced. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: To make the marinade, put soy sauce, honey, sesame oil, grated ginger, and minced garlic in a bowl and mix them together. Put the chicken wings in a large ziplock bag. Pour the marinade over the wings. Seal the bag and put it in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. The wings should be grilled for 20 to 25 minutes, turning them over every so often, until they are fully cooked and slightly charred. Put plum jam in a small saucepan and heat it over medium-low heat until it turns into a smooth coulis. Add salt and pepper to taste to the coulis. During the last five minutes of cooking, brush the plum coulis on the grilled wings. Take the wings off the grill, add chopped green onions on top, and serve them hot. Serve your favorite sides with these tasty Grilled Ginger Plum Chicken Wings.

Prep Time: 120 minutes

Cook Time: 25 minutes

Brody C

[tallhenrysalmanac]

Wassail

Ingredients:

- 6 Fuji Apples

- 1 cup Brown Sugar

- 1 cup Water

- 72 oz English-style Ale

- 750mL Madeira

- 10 Whole Cloves

- 10 Whole Allspice Berries

- 1 Cinnamon Stick, 2-inches long

- 1 tsp Ground Ginger

- 1 tsp Ground Nutmeg

Supplies:

- 8x8 Glass Baking Dish

- Apple Corer

- Large Slow-Cooker

- Cheesecloth

- Kitchen Twine

- Ladle

Method:

- Preheat oven to 350°F

- Remove cores from Apples and set in the baking dish standing upright

- Fill Apples with Brown Sugar and pour Water into the dish

- Bake until tender, about 45 minutes

- Pour the Ale and Madeira into the slow cooker and add Ginger and Nutmeg

- Put the Allspice Berries, Cinnamon, and Cloves in the cheesecloth and tie with kitchen twine

- Set to medium and bring it to at least 120°F (do not allow to boil)

- Add the baked Apples and the liquid from the dish into the cooker

- Ladle into cups to serve

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

[ceerecipes]

Grilled steak with chimichurri sauce Recipes

INGREDIENTS

For The Chimichurri sauce

1 packed fresh parsley leaves * 1/4 cup

1 olive oil * 2 tablespoons red wine

1 vinegar * 1 tablespoon lemon juice * 1

1 clove garlic, minced * 1/2 teaspoon

red pepper flakes * Salt, optional

and freshly ground black pepper to taste

For the Steak:

2 thick-cut steaks * Salt and freshly ground black pepper to taste * Olive oil, such as ribeye, New York strip, or skirt steak

Course meal: Breakfast, omnivore Diet

CUISINES: ARGENTINa inspired

Step by step instructions

1. Prep the Chimichurri Sauce:

1) * Gather your ingredients: fresh parsley, garlic cloves, olive oil, red wine vinegar, lemon, and red pepper flakes (optional) on a cutting board.

*

* Roughly chop the parsley leaves.

* Mince the garlic cloves for a stronger flavor, or leave them in larger pieces for a milder taste.

2. Blend the Sauce:

* Combine all the chopped ingredients for the chimichurri sauce in a blender.

* Pour in the olive oil and a splash of red wine vinegar or lemon juice.

* Pulse the blender until the mixture is finely chopped but still retains some texture. Season with salt and pepper to taste.

For the steak

3. Prepare the Steak:

* Select your favorite cut of steak for grilling. Thick-cut options like ribeye or New York strip work well.

* Pat the steak dry with paper towels to ensure even browning.

* Generously season the steak with salt and freshly ground black pepper on a plate.

4. Preheat the Grill:

* Get your grill nice and hot! Aim for medium-high heat, around 450°F (230°C) for optimal searing.

5. Sear the Steak:

* Carefully place the seasoned steak on the preheated grill.

* Sear the steak undisturbed for 2-3 minutes per side, depending on the thickness and desired doneness.

* Use tongs to turn the steak to avoid piercing it and losing its juices.

* You'll see beautiful grill marks forming on the surface of the steak.

6. Rest and Slice:

* Once the steak reaches your desired doneness, transfer it to a plate and tent it loosely with foil.

* Letting the steak rest for 5-10 minutes allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

* Slice the steak against the grain for maximum tenderness.

7. Plate and Enjoy!

* Drizzle the vibrant green chimichurri sauce generously over the sliced steak for a burst of freshness and tangy flavor.

*

* Serve alongside your favorite grilled vegetables, roasted potatoes, or a simple salad for a complete and delicious meal.

**Accurate Nutrition Information (per serving):**

* Calories: 550-650 (depending on the fat content of the steak)

* Protein: 40-50 grams

* Fat: 30-40 grams

* Carbs: 5-10 grams

**Notes and FAQ:**

* **Choosing your steak:** Select a thick-cut steak like ribeye, New York strip, or skirt steak for optimal grilling results.

* **Doneness preference:** Use a meat thermometer to check the internal temperature of the steak for your desired doneness:

* Rare: 120°F (49°C)

* Medium-rare: 130°F (54°C)

* Medium: 140°F (60°C)

* Medium-well: 150°F (66°C)

* Well-done: 160°F (71°C)

* **Resting the steak:** Letting the steak rest after grilling is crucial for maintaining its juiciness.

Explore recipe variations by:

* **Trying different chimichurri ingredients:** Add a pinch of red pepper flakes for a spicier sauce or swap the parsley with cilantro for a different flavor profile.

* **Experimenting with marinades:** Marinate your steak in your favorite marinade before grilling for extra flavor.

* Chimichurri sauce can also be used on chicken, fish, or egg

**Storage Instructions:**

* Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.

* Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days.

**Possible Substitutions:**

* **Steak:** Flank steak, flat iron steak, or hanger steak can be used as substitutes.

* **Red wine vinegar:** Lemon juice or white wine vinegar can be used in place of red wine vinegar.

* **Fresh herbs:** If fresh parsley is unavailable, use ½ cup chopped frozen parsley or a combination of other fresh herbs like cilantro, basil, or oregano.

**Best Before Date:**

Freshly prepared chimichurri sauce is best enjoyed within 5 days. However, the chimichurri can lose some of its vibrancy and freshness over time.

**Allergy and Avoidance Information:**

This recipe contains gluten (from wheat) and soy (from soy sauce in the chimichurri sauce). Opt for gluten-free soy sauce or alternative ingredients like tamari or coconut aminos for a gluten-free version.

**Food and Beverage Pairings:**

* **Wine:** Pair this dish with a bold red wine like Malbec, Cabernet Sauvignon, or Zinfandel.

* **Beer:** Enjoy a cold beer like an IPA or a lager with your steak.

* **Non-alcoholic beverages:** Iced tea, lemonade, or sparkling water are refreshing options.

[heavenofbeauty]

KERALA : GOD'S OWN COUNTRY

Famous as ‘God’s Own Country,’ Kerala is a southwest corner of India, which has an area of 38,863 sq km and a population of about 3.48 crores. Kerala is known to be the best state in India, and without a doubt, it is said to be paradise on the land of India. It is full of coconuts and elephants, which contributes to the rich biodiversity and cultural heritage of the state. Moreover, captivating beauty, lagoon, and backwaters of Kerala attract around ten million tourists every year.

KERALA CULTURE

The culture of Kerala is indeed an integral part of Indian heritage. Like the Indian subcontinent, the culture of Kerala also has an archaic history that claims to be significant in itself. Kerala also has a holistic and cosmopolitan lifestyle in which many people and castes have contributed significantly. The spirit of inclusive and diversified tolerance and generosity of attitude among the people of Kerala is still alive to develop the leadership quality. The history of Kerala represents a romantic and fascinating story of a unique process of cultural and social synthesis. Kerala has shown the best of its talent in every field, responding to every challenge and, at the same time combining old traditions and new values ​​with human facts.

Kerala has a total of 14 districts, each of which is famous for its unique destination and temptation.

Idukki

Wayanad

Kottayam

Malappuram

Kozhikode

Kasaragod

Alappuzha

Kannur

Ernakulam

Kannur

Pathanamthitta

Thrissur

Kollam

Palakkad

Thiruvananthapuram

Traditional Attire of Kerala

The traditional dress in Kerala is called Mundu and Neriyatu, which is for both men and women. Women of Kerala traditionally wear sarees. Mundu is very popular in the state and is worn by men. It is an elegant dress, often used for ceremonial purposes.

The Mundu Nerihathu of women has an upper shawl. White-colored clothes have been given the most importance in the state. Presently different colored Mundu and Nerihathu are available in the market.

CLIMATE

Kerala is situated at an interval of only 8 degrees from the equator, due to which the weather of Kerala is warm. The main feature of the climate of Kerala state is “the cold downpour and heavy rainfall.” The main Rainy season begins with the western monsoon. The second rainy season comes with the northwest monsoon. Kerala rains for about 120 to 140 days every year. Heavy rains in Kerala also cause floods, prompting the considerable loss of lives and wealth.

KERALA FOOD

Kerala cuisine is a combination of vegetables, meats, and seafood with a wide variety of spices. Spices such as black pepper, cardamom, cloves, ginger, and chili are most commonly used in rice, coconut, seafood, and non-vegetarian dishes. Food in Kerala has its share of vegetarian dishes, including various tubular and root-based vegetables, as well as the use of beet-root, ginger, garlic, and onions along with animal milk.

Therefore, the food here is a balanced mix of non-vegetarian and vegetarian preparations. Traditionally, food is served on a banana leaf in Kerala, and almost every dish prepared in Kerala has coconut and spices to taste the local cuisine.

[cagemasterfantasy]

Honeyed Ham with Pineapple Gravy

Serves 10 to 14

Ingredients: 1 Small (10-pound) spiral sliced, bone in ham, preferably shank-end, 2 Cups unsweetened pineapple juice, 3/4 Cup honey, 1/3 Cup packed light brown sugar, 2 Teaspoons Dijon mustard, plus 1 tablespoon, 1/4 Teaspoon ground cloves, or to taste, Freshly ground black pepper, 2 Tablespoons unsalted butter, 1 Shallot, finely chopped, 2 Teaspoons finely chopped fresh thyme, Kosher salt, 1 Tablespoon cornstarch, 1 Cup finely chopped fresh pineapple

Remove the ham from the refrigerator 1 hour and 45 minutes before cooking so that it starts at room temperature.

Preheat the oven to 300 with a rack in the lower-middle of the oven. Cover a large roasting pan or rimmed baking sheet with foil. Set a roasting rack in the roasting pan and cover that with foil, shiny-side up, leaving overhangs sufficient to fully wrap the ham once it's on the rack. Position the ham cut-side down on the rack, cover with the overhanging foil, and crimp the edges to seal the ham. Bake until the ham registers 120 on an instant -read thermometer, 3 hours 15 minutes.

At around the 3-hour mark, in a skillet over medium-high heat, bring the pineapple juice to a boil. Continue to boil until the juice is reduced to 1 cup, 9 minutes. Pour off and 2/3 cup of the reduced juice for the sauce.

Add 1/2 cup of the honey, the brown sugar, 2 teaspoons mustard, cloves, and 1/2 teaspoon pepper, to the remaining 1/3 cup reduced juice in the skillet and whisk to combine.

Remove the ham from the oven and adjust the oven temperature to 400. Peel back the foil and, working carefully with the hot ham, pour as much of the accumulated ham juices as possible into a large measuring cup or bowl and set aside. Brush half the pineapple juice mixture evenly over the exposed surfaces of the ham (don't worry about the cut side). Leaving the foil open, bake until glossy and beginning to caramelize, 15 minutes. Brush the remaining mixture over the ham and continue baking, again until glossy and caramelized, 8 minutes.

Remove the ham from the oven and again working carefully, pour as much of the accumulated ham juices as possible into the bowl with the first batch (you may have as much as 1 1/2 cups) and set aside. Fold the foil back up over the ham to tent loosely and let rest for 15 minutes.

In a saucepan over medium heat, melt the butter. Add the shallot, thyme, and 1/2 teaspoon salt and cook, stirring, until the shallot softens, 2 minutes. Add the 2/3 cup reserved reduced pineapple juice, the remaining 1/4 cup honey, and remaining 1 tablespoon mustard. Whisk to combine and bring to a simmer, 2 minutes.

In a bowl or measuring cup, whisk the cornstarch and 2/3 cup of the reserved ham juices until uniform. Add to the saucepan and cook, stirring until thickened, 1 minute. Add the chopped pineapple and pepper to taste and cook, stirring, to heat the sauce through, 1 1/2 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Carve the ham and serve with the warm sauce.

No i am not sourcing this 1 they are literally using the picture from the book

Source: Heroes Feast

[low-cal-storage]

Highly recommend the Lavash flatbread from Walmart! For the entire bread, it’s 120 calories!!

This particular flatbread I made was roughly 395 for the whole thing, and it’s super customizable!

Here’s a recipe for the garlic green yogurt aioli I’ve made and put on here!

5.3 Oz container of Chobani plain Greek yogurt- 80

2 TBSP Mayo- 180

Lemon juice to taste- 5

Basil or parsley

Garlic cloves or garlic powder

You just add everything to a bowl and voilà! You have a tasty spread for sandwiches, flatbread, and a dip for veggies or chips!!

[askwhatsforlunch]

Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!