#American corn sticky rice

[kichx]

 Welcome to , Spicy family restaurant :-

       Discover the Culinary Haven: Spicy : - Nestled in the heart of the city, Spicy stands as a beacon for food lovers seeking an exceptional dining experience. With its reputation for excellence, this restaurant effortlessly combines quality, quantity, and a variety of culinary delights. Let’s take a closer look at what makes Spicy a must-visit destination for anyone passionate about food. 

Types of Spicy,,

 Burgers & Sandwiches   

The Spicy Burger,,

A juicy beef patty topped with melted cheddar, lettuce, tomato, pickles, and our signature spicy mayo, served with a side of crispy fries 

Buffalo Chicken SandwichBuffalo Chicken Sandwich ;

Breaded chicken breast coated in spicy buffalo sauce, topped with crisp lettuce, tomato, and blue cheese dressing, nestled in a toasted bun. A wholesome wrap filled with roasted

 vegetables, hummus, spinach, and feta cheese, served with a side of sweet potato fries.

Desserts 

  Chocolates And Cake; 

Warm chocolate cake with a gooey core that is melted and served with vanilla ice cream on the side.

Mango Slices; 

A traditional Thai dessert featuring sweet coconut sticky rice paired with ripe mango slices.

Cheesecake Trio;

A selection of our house-made cheesecakes: classic New York, rich chocolate, and tangy lemon, served with fresh berries.

  Drinks,,

Craft Cocktails;

A curated list of signature cocktails, including the Spicy Margarita, Thai Basil Mojito, and Mango Ginger Martini.

Fresh Juices & Smoothies;

Vibrant blends like Tropical Breeze, Spicy Green Detox, and Berry Bliss, made with the freshest ingredients.

Specialty Teas & Coffees;

Enjoy our selection of fine teas and freshly brewed coffee, including spicy chai lattes and aromatic espresso.

       Salads,,  

Spicy Caesar Salad. Crisp romaine lettuce, shaved Parmesan, crunchy croutons, and a spicy Caesar dressing with a kick of red pepper flakes.

Quinoa & Black Bean Salad. A refreshing mix of quinoa, black beans, corn, cherry tomatoes, avocado, and a zesty lime vinaigrette.

Mediterranean Greek Salad. Cucumbers, tomatoes, Kalamata olives, red onions, and feta cheese, dressed with olive oil, lemon juice, and oregano.

Asian Slaw. Shredded cabbage, carrots, and bell peppers tossed in a spicy sesame ginger dressing with cilantro and toasted almonds.

 What Makes Spicy a Top Restaurant Choice;

When searching for a standout dining experience, certain qualities can transform an ordinary meal into an extraordinary one. Spicy exemplifies what makes a restaurant truly exceptional, offering a blend of attributes that cater to diverse tastes and preferences.

1. Quality of Food.

At the heart of Spicy’s success is its unwavering commitment to food quality. Each dish is crafted from the freshest ingredients, ensuring that every bite is flavorful and satisfying. The restaurant sources high-quality produce, meats, and spices to create meals that are both delicious and nutritious. This dedication to quality is evident in every aspect of the dining experience, from the first appetizer to the final dessert.

2. Generous Portions.

A key feature of Spicy is its emphasis on generous portion sizes. Guests can expect hearty servings that not only satisfy but also provide excellent value for money. Whether you’re ordering a rich curry, a succulent steak, or a vibrant salad, the portions are designed to leave you fully content without compromising on the quality or presentation of the meal.

3. Diverse Menu.

Spicy’s menu is a celebration of culinary diversity, offering a wide range of options that cater to various tastes and dietary preferences. From spicy Indian and Thai dishes to classic American and Mediterranean fare, the restaurant provides something for everyone. This variety ensures that diners can enjoy a different experience with each visit, exploring new flavors and dishes that keep the dining experience exciting and fresh.

4. eInviting Ambienc.

The ambiance at Spicy plays a significant role in creating a memorable dining experience. The restaurant features a thoughtfully designed interior that combines modern aesthetics with cozy comfort. Soft lighting, tasteful decor, and comfortable seating create a welcoming atmosphere where guests can relax and enjoy their meals. Whether it’s a casual lunch or a special dinner, the setting enhances the overall dining experience.

5. Exceptional Service.

Spicy is known for its attentive and friendly service. The staff is well-trained, knowledgeable, and dedicated to ensuring that every guest has a pleasant dining experience. From offering recommendations to accommodating special requests, the service at Spicy is characterized by a genuine commitment to hospitality and customer satisfaction.

6. Tempting Offers and Promotions.

To make dining at Spicy even more enjoyable, the restaurant frequently offers special promotions and deals. These may include discounts on certain days, special holiday menus, or exclusive offers for loyal customers. These promotions add an extra layer of appeal, making Spicy not just a place to eat, but a destination for great value and memorable experiences.

7. Signature Dishes. 

Spicy’s menu features several signature dishes that have become favorites among regulars. From the robust Spicy Curry to the delectable Chocolate Lava Cake, these standout items are crafted to impress and are often recommended by staff. Trying these specialties offers a true taste of what makes Spicy a beloved dining spot.

In summary, Spicy stands out as a top restaurant due to its dedication to quality food, generous portions, diverse menu, inviting ambience, exceptional service, and enticing offers. For anyone looking for a memorable dining experience, Spicy provides all the elements that make a restaurant not just good, but truly outstanding. Whether you’re a local or just passing through, Spicy promises a dining experience that will leave you eagerly anticipating your next visit.

Food quality. 

Ingredients:

Freshness: High-quality restaurants use fresh, seasonal ingredients. Fresh produce, meats, and seafood contribute significantly to the flavor and texture of dishes.

Source: Restaurants that source their ingredients from reputable suppliers or local farms often ensure higher quality.

2. Preparation:

Skill: Skilled chefs use techniques that enhance flavors and textures. Proper cooking methods, seasoning, and attention to detail are crucial.

Consistency: Quality restaurants maintain consistency in their preparation, ensuring that every dish meets high standards.

3. Flavor:

Balance: Well-prepared dishes have a balance of flavors—sweet, salty, sour, bitter, and umami. This balance is a sign of skilled culinary craftsmanship.

Complexity: High-quality food often has layers of flavor that develop as you eat, rather than being overly simple or one-dimensional.

4. Presentation:

Aesthetics: The visual appeal of a dish can reflect the care and attention put into its preparation. Quality restaurants often pay attention to plating and presentation.

Portion Size: While not always a direct indicator of quality, well-sized portions that suit the type of dish can enhance the dining experience.

5. Cleaness:

Kitchen Hygiene: Clean kitchens and well-maintained cooking areas are essential for food safety and quality.

Restaurant Environment: The overall cleanliness and ambiance of the restaurant contribute to the perception of food quality.

6. Service:

Knowledgeable Staff: Well-informed and attentive staff can enhance your dining experience by providing insights into the menu and ensuring that dishes are served at the right temperature.

Customer Care: Good service often reflects the overall quality of the dining experience.

7. Reputation:

Reviews and Awards: Look for restaurants with positive reviews, awards, or accolades from food critics and organizations. They often indicate a higher level of food quality.

  

Thank you for engaging in this exploration of dining excellence. We’ve seen how the quality of a restaurant can be assessed through fresh ingredients, expert preparation, and attentive service. By focusing on these key aspects and considering reviews and reputation, you can ensure a satisfying and memorable dining experience. Enjoy discovering and savoring great food, and may your culinary adventures always be rewarding and delightful!

www.fark.com

[sweetkoalastarfish]

Pangasinan Province

Pangasinan is a province located in the Ilocos Region of the Philippines, known for its rich history, cultural heritage, and diverse attractions. Here's an overview of various aspects of Pangasinan:

Capital

. Lingayen: The capital of Pangasinan is Lingayen, which is known for its historical significance and beautiful coastline. It was the site of the landing of American troops during World War II.

Places to Visit

Hundred Islands National Park: A stunning archipelago of 124 islands, known for its beautiful beaches, clear waters, and various recreational activities like island hopping, snorkeling, and diving.

Patar Beach: Located in Bolinao, it features white sandy beaches, clear waters, and picturesque rock formations.

Bolinao Falls: A series of waterfalls that offer a great spot for swimming and relaxation in a natural setting.

Cape Bolinao Light House: An iconic lighthouse that provides panoramic views of the West Philippine Sea.

Lingayen Gulf: Known for its historical significance and beautiful sunsets, it's a great place for a peaceful retreat.

San Carlos City: Known as the " City of Royal Palms", it's famous for it's palm tree plantations and eco-educational parks.

Foods

Pangasinan is known for its unique culinary offerings, including:

. Bangus (Milkfish): The province is famous for its bangus industry, especially in Dagupan City, often served grilled, myk, or as a specialty like "bangus sisig".

. Pigar-pigar: A local dish made with stir-fried beef, often served over rice.

. Pinakbet: A traditional vegetable dish flavored with shrimp paste.

. Longganisa: Local sausages that vary in flavor, typically sweet or garlicky.

. Bagoong: Fermented fish or shrimp paste, a staple condiment used in various local dishes.

Variety of Sweets and Delicacies

Puto Calasiao- These are small steamed rice cakes that are soft, fluffy, and often served with cheese on top. They are named after Calasiao, a town in Pangasinan known for this treat.

Binondoc- A traditonal rice cake that is made from glutinous rice, often enjoyed during festivals. It is usually steamed and has a chewy texture.

Tupig- A popular snack made fron glutinous rice mixed with coconut milk, and sugar, wrapped in banana leaves, and then grilled over hot charcoals.

Bico- A sweet and sticky rice cake made with glutinous rice, coconut, and sugar, often topped with latik (coconut curds).

Suman- A traditional rice cake made from glutinous rice steamed in banana leaves, which can be sweetened or served plain. There are various versions, some of which Incorporate coconut.

Kalamay- A sticky sweet rice delicacy often made with glutinous rice, coconut milk, and sugar, often flavored with durian or other local fruits.

Pastillas de leche- Soft sweets made from milk and sugar, often shaped into small bars and coated with sugar.

History

Pangasinan has a rich history that date back to pre-colonial times. The area was known for its thriving trade with other Asian nations. Spanish colonial rule began in the late 16th century, and the province played a pivotal role during the Philippine Revolution against Spain and later during World War II.

Name Origin

The name "Pangasinan" is derived from the word "pangasi", which means "to salt" in reference to the area's prevalent fishing and salt-making industries.

Language

The primary language spoken in Pangasinan is Pangasinense, which is part of the Malayo-Polynesian branch of the Austranesian language. Filipino and English are also widely spoken, especially in urban areas.

Other Relevant Details

. Climate: Pangasinan generally has a tropical climate, with a wet season from June to November and a dry season from December to May.

. Economy: The economy of Pangasinan is primarily based on agriculture and fisheries, with rice, corn, and seafood being significant contributors.

. Festivals: The province celebrates various local festivals, such as the Pangasinan Bangus Festival in Dagupan City, which highlights the importance of milkfish to the local culture and economy.

Pangasinan is a vibrant province with a mix of natural beauty, cultural heritage, and delicious cuisine, making it an appealing travel destination in the Philippines.

Thank you for reading. Salamat and see you soon!

[chocolateytruth]

What is Champorado?

Are there signs of cacao being taken to other places in the world? There are some remnants of the Native cultures from Mesoamerica in places such as the Philippines where we have the breakfast dish and dessert- champorado. To not be mistaken to be for the warm and thick Mexican beverage, champurrado, that is prepared with either masa (lime-treated corn dough), masa harina (dried corn dough), or corn flour, piloncillo (unrefined cane sugar), water or milk, and occasionally contained cinnamon, anise seeds, or vanilla to which is specific per region. Like the different region-specific variations of Champurrado, Champorado, is from the Philippines, traditionally prepared with boiled sticky rice and tablea, traditional tablets of pure ground roasted cacao beans. The Filipinos eat this either for breakfast or merienda with milk or coconut milk and sugar to taste. The Filipino side of my family says, “You can eat Champorado with whatever you have, if it may be milk, coconut milk, evaporated milk, or condensed milk. We mostly had condensed milk in the house since it was canned rather than milk which was delivered daily in the morning fresh by an old man carrying those metal bottles you see milk normally carried in.” In other areas of the Philippines, some people eat and say it should be eaten with dried salted fish called tuyo or even bread. In one of the pictures above, you can see Champorado being served with small salted dried fish and eaten almost like a snack.

How did Champorado come across the Pacific in the Philippines from the Americas? There is no exact date of when champorado was created since the Filipino culture has not really been recorded until the Spanish came. It was all just passed down from word of mouth and no one really took the time to write it down, but just taught each other anything learned as a child and by their ancestors. There have been exceedingly rare mentions of the Philippines and cacao in the same context either, but the Europeans as well as the Americans saw the Philippines as very primitive people who lived off the land as they saw the Natives as well. However, we can assume with the arrival of the Spanish in the sixteenth century that champorado may have been introduced during that same era as well. It’s of course to think of the Spanish, but there are not a lot of history records that suggest that other than the Spanish also colonizing the Philippines later after the Americas. As seen previously, to expand the Spanish’s lucrative trade on cacao, they exported seedlings to many other areas such as Fernando Po in Africa. With this knowledge, “Pedro de Laguna transported cacao seedlings from Acapulco to Manila on a Spanish Galleon in 1663, chocolate has been a traditional food throughout the Philippines.” (Foster) Contemporary Filipinos prepared cacao “virtually identical” to those of the Spanish used in sixteenth-century Mexico. The chocolate created by the Filipinos are made into disks and are usually kept at home to make hot chocolate or champorado, but if not, they may be found in the local markets being sold to make such dishes.

In the Philippines, cacao is prepared using a kawali or what could be seen as a wok with a short handle. This could come to show that there was some Chinese influence as well other than the Spanish influence from colonizing the Philippines. The cacao beans are roasted until the shells can be easily removed. Then the beans are rolled and crushed lightly with a wooden roller or glass bottle then winnowed on a rattan tray to separate the shells from the bean fragments or nibs. The leftover shells are then fed to chickens, the leftover pods are fed to the pigs or goats. The nibs are then ground in a corn mill or meat grinder to be made into a warm paste that is punched into disks with a metal cutter and placed on a banana leaf to cool. These pure chocolate disks are what people call “tablea.”

People may ask why was Champorado made so differently from the dish found in Mesoamerica? This goes back to how my family thinks, “that you can make it with whatever you have,” therefore, since the Philippines did not have maize, the Filipinos replaced it with sticky rice as well as what kind of milk was used. However, Filipinos may not see this as an adaptation of Mexican culture on their own, but in a way you could see the culture of the Natives live on in many places other than Europe and Africa. This shows the Spanish have spread the Mesoamerican culture almost everywhere even as much as the island country of the Philippines.

As mentioned already, various ingredients can be used based on what you may have. But the basic ingredients can be known as water, glutinous rice, tablea chocolate or pure chocolate disks, sugar, and milk. Almost only the milk is substituted most of the time, but some people choose to replace the tablea with chocolate nibs that are readily available especially with those in the supermarkets now.

The recipe is from a website called Kawaling Pinoy is where most people who don’t know how to make Filipino food can find recipes on them and are actually surprisingly good as well.

Recipe:

Ingredients

5 Cups of Water

1 cup of Glutinous Rice

4 Pieces of Tablea Chocolate

½ Cup of Sugar

½ Cup of Evaporated Milk

Instructions

In a deep pot over medium heat, add water and bring to a boil.

Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begin to expand.

Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent, and liquid is reduced to desired consistency.

Add sugar and continue to cook, stirring regularly, until dissolved.

Ladle onto bowls, drizzle with evaporated milk and serve hot.

Recipe Notes:

The recipe notes mention that you may replace the glutinous rice with regular long-grain rice and mimic the thick and creamy texture by adding rice flour. For this adjustment, you would need to “Stir some rice flour with water until smooth, whisk into the cooked champorado, and simmer for a few minutes to desired consistency.”

Bibliography:

Foster, Nelson, and Linda S. Cordell, eds. Chilies to Chocolate: Food the Americas Gave the World. Tucson: University of Arizona Press, 1992, 108-110.

Manalo, Lalaine. “Champorado.” Kawaling Pinoy, January 25, 2023. https://kawalingpinoy.com/champorado/.

[grandpaskitchen]

Dry Goods

let's talk dry goods! they keep forever, they're good on a budget, and most of them are good for you, to boot! buy em in bulk and keep them forever (as long as they're airtight). let's break them down one by one.

Rice

rice is a staple grain for a reason! it's sweet, it's savory, it's used across the globe. long grain, short grain, sticky or fluffy, it's a versatile and steadfast base for any recipe. pair it with lentils or beans to make a full protein, stir fry it, pour a stew over it, make it into risotto, it's an easy and cheap way to fill your belly. go ahead and get a 25lb bag if you can afford it, youll use it up eventually.

Beans

dried beans are an excellent protein. good in soups, rice and beans, as well as most dishes from the americas. from chickpeas in your curry to soybeans in your stirfry, they're good in anything and a strong source of protein and fiber. the only downside (as with most dry goods) is that you have to soak them before you use them-- overnight is best, but smaller ones can be soaked for as little as an hour.

Lentils

another member of the legume family, lentils and split peas are another good source of protein and fiber. they cook faster than beans, and are a primary ingredient in many stews from india and africa. my preferred method of cooking is ethiopian wots, but you can use them any way you like! just remember to soak them, or you'll end up with crunchy lentils.

Oats

another staple grain! oats get a bad rep from gruel and lumpy oatmeal, but you can do a lot with them. chop apples and walnuts into oatmeal, bake them into cookies, use steel cut oats in soups- you name it, oats can do it. toast them for granola, bake them into oat bars for a quick snack. no soaking necessary!

Pasta/Noodles

an invaluable contender in the dry goods category, pasta is a glue to hold most dishes together. japchae, spaghetti, chicken noodle soup, pasta salad-- the possibilities are endless. pick out your favorite shape and buy it in bulk, you'll use it eventually.

Seasonings

the most important is salt. a dish without salt will die in the pan, and you'll be left miserable. more favorites are cumin, turmeric, cinnamon, nutmeg, pepper, allspice, ginger, and garlic powder. with those, you have the basis for a wide range of dishes. figure out which are your favorites and buy them in bulk, too! as you get better at cooking, youll notice that you run out of them faster. that's normal! go to the "international foods" aisle of your store if you're american, the spices there are cheaper and higher quality.

Flours

notice that i didn't just say "flour"; this is because there's a wide range to choose from, depending on your needs. i, personally, keep wheat flour and cornmeal on hand, but there are a lot to choose from. rice flour is sticky and soft, almond flour becomes almost a paste. corn meal/corn flour makes soft, dense foods. bob's red mill gluten free flour is my go-to for people with gluten intolerances, and makes a lovely roux.

Tips for Storing Dry Goods

keep them airtight. no one likes weevils or grubs; thats what you'll get if you don't seal them up.

keep them dry. again, no one wants to eat mold. there's a reason they're called dry goods. keep em dry, and you're good.

store bulk in a rubbermaid tote. as long as it's airtight and sealable, these are great for keeping those giant bags of rice in. same goes for dog and cat food, or anything that comes in a burlap sack.

[rockislandadultreads]

National Grilling Month: More Cookbook Recommendations

Green Fire by Francis Mallmann

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy.

And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.”

As Cooked on TikTok by Emily Stephenson

Bring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally!

Featuring more than sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There's The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats--plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator's page. It's like making a meal with the creator right in your kitchen with you!

Flavors of the Southeast Asian Grill by Leela Punyaratabandhu

Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.

The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.

The Green Barbecue by Rukmini Iyer

With summer on the horizon, it's time to make the most of the sunny days by sticking on the grill and getting some great food on the barbecue. If prepping a meat-free bbq seems a challenge, think again: this collection of 75 flavour-packed and mouth-watering recipes is completely meat-free.

Whether you're entertaining for vegetarian guests or you're preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free.

With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta, this is the ultimate veggie book of 2021, to cook outdoors or in.

[hanahousekitchen]

Green bean sticky rice or corn sticky rice | Cooking sticky rice in this new way | Delicious & Sang sticky rice dish | How To Cook Rice

Cooking green bean or corn sticky rice in this new way, eating green bean sticky rice is different from the traditional one. Eat delicious sticky rice, Sang. Vietnamese people, there are hundreds of different ways to cook sticky rice, today, my house only has green beans and corn, no coconut milk. But the green bean sticky rice dish approaches this new way, it's delicious and exotic. The children eat sticky rice like a cake, sweet, bui, fat, flexible, warm in their hands. They eat voraciously.

I hope, contribute a new approach to sticky rice. Also, just need a rice cooker, we can cook delicious sticky rice immediately. Eat delicious sticky rice. Good health both,

Material:

- 530g sticky rice (2 cans of cow's milk)

- 1/2 cup peeled green beans

- 1 corn

- Some roasted sesame or roasted peanuts, desiccated coconut (if any)

[wanna-bee-sk1nny]

Food bucket list

For when and if I recover and travel

Btw some of the headings are more specific than others bc I have lots of food from that specific place.

South America

Brigadeiros from Brazil

Tembleque from Puerto Rico

Asia

Mango sticky rice from Thailand

Roti Sai May from Thailand

Yakgwa from South Korea

Che ba mau (I actually had a dream about this one) from Vietnam

Singapore

McDonalds strawberry shortcake McFlurry

McDonalds mudpie McFlurry

Sourbombe artisanal donuts

Yugoslavia Bakery

Chu and Co

Creamery Botique Ice Creams

Birds of Paradise Gelato

Dessert bowl

Kaya toast

Haianese chicken rice

Oyster omlette

BBQ stingray

Nyonya Kueh from HarriAnns Nonya Table

Chendol from Cendol Geylang Serai

Ice cream block sandwich from the pushcarts with red umbrellas

Durian puffs

Satay stuff

Tekka centre

Japan

Fugu

Soufflé pancakes

Europe

Toblerone McFlurry from Denmark

Stroopwafel McFlurry from The Netherlands

Chimney cakes from Hungary

Skyr from Iceland

Syrniki from Russia

Greek yoghurt from Greece

London

Snowflake luxury gelato

Chin Chin Labs gelato

Full Vegan English breakfast from Gallery Cafe

Yogland

Mamasons Dirty Ice Cream

Blondie's Kitchen

Poptatas Fries

Wheelcake Island

Australia / Home-made

Stroopwafel - 9.5/10

Watermelon soft serve - 6/10

Ice cream cannoli - 9/10

Burgers dipped in cheese from Burger Point, Sydney

Baked custard

Pumpkin spiced latte from Starbucks

Cookie dough from Get Chunky

Doughnut Time in South Brisbane or Burleigh Heads

Daniel's Donuts in Melbourne

Matcha Mylkbar in Melbourne

California

Portillo's cake shake

A hotter-chocolate from Bombobar

Halo Top LA

Primo's donuts

Randy's donuts

Mashti Malone's Ice Cream

Wanderlust Creamery

Sushi donut from Project Poke

Crêpe cake from Lady M

Pho burrito from Komodo LA

New York

Wheel cakes from Catmint Wheel Cakes at The Queens Night Market, NY

Malaysian egg burger from The Malaysia Project at The Queens Night Market

Dominique Ansel cronuts

Mochi donuts from Alimama in NYC

Levains Bakery chocolate chip walnut cookies in NYC

Smorgasburg street food

Funnel cake ice cream sandwich from American Cut

Gnocchi stuffed sandwich from Luzzo's La Pizza Napoletana, NYC

Milk and Cream Cereal Bar

New Jersey

The side-show shake from Coney Waffle

Corn dogs from Mochinut

Frozen custard from Kohr's Frozen Custard

Canada

Queues De Castor beaver tails from the Quebec Winter Carnival

Poutine

Maple taffy from the Quebec Winter Carnival

Turkey

Baklava from Güllüoğlu

Macun candy

Simit

Chai tea

Adana kebab

Kunefe

Pide

Iskender kebab

Cağ kebab

Manisa kebab

Döner kebab

Yuvalama

Tantuni

Küşleme

Beyran

Boza

Ali Nazik kebap

Tepsi kebab

Kuru Fasulye

Pilav rice

Kaymak

Katmer (with milk)

Menemen

Midye Dolma

Cantik

Kokoretsi

Börek

Gözleme

Şambali

Dondurma

Buffalo milk with honey

Çiğ Köfte

[whattolearntoday]

February 21st is...

Grain-Free Day - Often someone who cannot have wheat, corn, or rice due to an allergy or another autoimmune disease finds themselves eating celery sticks at the latest family gathering or office party. But what we truly miss are the traditional family meals and feeling included. The celebration sets out to create an entire day full of meals entirely grain-free. Friends and family join in the festive atmosphere and enjoy the delicious aromas of the recipes the menu has to offer. Create a memorable spread and don’t leave out the dessert!

International Mother Language Day - A mother language is the first language that someone speaks. A person’s mother language helps to define a person’s identity. Some think of their mother language as a thing of great beauty. This is especially true if they live in an area where their mother language is not spoken. For them, their mother language is a way to stay connected to their homeland and their culture. Unfortunately, a mother language disappears every two weeks. When this happens, an entire cultural heritage disappears along with it. Out of the 6,000 languages in the world, 43 percent of them are endangered. 

Presidents Day - The day takes place during the birth month of the country’s two most prominent presidents, George Washington and Abraham Lincoln. While the day once only honored President George Washington on his birthday, February 22nd, the day now never lands on a single president’s birthday. Across the country, most Americans know the day as Presidents Day. More and more of the population celebrates the day to honor all of the past United States Presidents who have served the country. 

Sticky Bun Day - Known as “schnecken” meaning snail, the sticky bun is rolled into a sweet spiral resembling its German name. Still considered to be a Pennsylvania specialty, many believed the sticky bun’s origin in the United States began in the 19th century. German settlers brought their baking traditions with them when they began settling in and around Philadelphia. Most often served for breakfast or as a dessert, sticky buns consist of rolled pieces of leavened dough. Most contain brown sugar and sometimes cinnamon. Before the dough is placed in the pan, the pan is lined with sticky sweet ingredients such as maple syrup, honey, nuts, sugar, and butter. When the buns are finished baking, the baker flips the pan upside-down so the sticky bottom becomes the topping.

[stephenfries]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[sfarticles]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[cjxkpopxwriting]

Extra Stuffing - Sinday Drabble

Taehyung x American Reader - 🔥💕

Note: This is purely self indulgent and I didn’t have anything for Tae on the list yet! There is definitely some humor and hopefully some enjoyable smut. The other members do make an appearance. Happy Thanksgiving everybody!

Note note: omg this was longer than expected. I was hella sick for the last two days, but here it is. Hope everyone had a good holiday!

-

So far, the guys seemed to enjoy Your American traditions. Everything from exchanging valentines all the way to hunting for colored eggs and even stealing kisses under mistletoe. You hadn’t had the chance to subject them to the wild day of over eating and taking naps and shopping online yet, however, and it was that time of year. “Kookie, you better get out of the kitchen! I swear if you stole another-“

The Maknae gave you a sheepish, deviled egg grin as he swiped the remaining filling off the edge of his lip and tilted his head. His English had greatly improved, though it still had an adorable accent and fumble to it that made you grin as he quickly apologized. You still didn’t know why he had to speak in English when you had learned Korean. “Noona, I’m so sorry. These egg... things are... so good. We need more.” You nodded, shooing his large frame out of the kitchen only to be pushed back in by another large frame.

Taehyung didn’t care too much to apologize to Jungkook as he shoved him aside for you, only giving the younger man a playful eyebrow waggle, his eyes going up in that silly face he made before he grabbed the ladle from the crock pot to pour himself another cup of apple cider. “This is good. But... I’m afraid I’m going to drink it all.” They were all in and out of the kitchen now, examining the plates you had assembled. Jin and Yoongi were really the only ones allowed since they cooked the most, but it seemed the smells were too much for the others to resist. “Don’t drink it all or you’re gonna be sick, Tae.”

He shrugged, and after eyeing you for a long moment, he retreated. Things had been different between the two of you. Stolen glances, less than innocent flirting and suggestive gestures. You had always known he could be down right dirty, keeping up with even Jimin and Namjoon, but lately it seemed he’d fallen into a habit of making you blush. Earlier, when you’d been found searching the cupboards, he’d all but given you a heart attack when his hand slid up the inside of your thigh to support you.

Originally, you’d passed it off as a caring gesture, one he’d do for any of the guys as well, but the rush of desire that came when he actually hefted you off the counter when you found the can of corn spoke otherwise. Maybe you were projecting your desire for him, but you couldn’t help but feel your body heat when his gaze left you to disappear under his lush lashes. Why did he have to look so damn good?

Could you just eat him for dinner?

“Namjoon!”

The scuffle in the dining area and several mumbled apologies from Namjoon alerted you right out of your wandering thoughts, making you gasp as you narrowly dodged burning yourself on a hot casserole dish. “What happened?” Tae came rushing in to pull off his shirt, the warm drink he’d just served himself staining the front of the white sweater. “Oh no.” You rushed to him, wiping the sticky liquid from his chest with a wet dishtowel before you looked his shirt over. “Go wash it according to the directions. It should be ok if you do it fast.”

He had frozen in place, missing your command while he gawked at your hands on his abdomen and chest. There had been several times the two of you had touched, but never like this that he could think of. Your touch was soft and careful, like you were somehow concerned over him being burned, though he was sure it hadn’t been quite that hot. “Noona, it’s ok.” As your eyes lifted to his, you finally snapped out of it to realize what the hell you were doing. “Oh! Sorry... uhm. Hurry! Dinner is ready.”

Aside from Namjoon, who was cleaning up the spill, you asked the others for help as Tae backed away toward the laundry room, and thanked the heat of the kitchen to explain your flushed face. The guys did not need to know that you were crushing on Taehyung. It would... be disastrous. “Careful, guys.” Hoseok and Jungkook placed your perfectly roasted bird on the table and you clapped your hands. “Oh my god, Norman Rockwell would be impressed. TAE! Put a shirt on and come sit for a picture.”

And so you could fucking breathe again.

The guys sat while Jungkook set his camera up on a delay, rushing back to his seat beside Jimin before he held up two fingers as they posed. The flash of the camera saved the moment in time as you let Jin cut the turkey, the others digging into the dishes. Green bean casserole, candied yams, dressing, salad, potato salad, mashed potatoes, rice (per their request), macaroni and cheese, deviled eggs, kimchi that Jin and Jungkook demanded, pumpkin pie, apple pie, and a caramel cheesecake, what was left of the cider, Soju, beer, soda, gravy, ham, and rolls.

If this wasn’t a carb load, you didn’t know what would be. They better be energized after this and ready to go... though the turkey might slow them down. “So... most of these are things I am used to eating at my own family gatherings. But we added some of your things so everything is balanced! Eat up!” You didn’t have to speak twice, the seven men around you stuffing their faces. Animated chatter had you distracted, but a tap against your shin made you turn to look at Tae, who offered you a bite of ham, rice, and kimchi. “Noona, this is good. Try.” You took the bite, the smirks around the table missed by your eyes.

Tae had voiced his interest in you several times with his members, but he had never really imagined you were going to even come close to reciprocating until now. The blushing cheeked glances and giggles and touches spoke volumes to him about your comfort with him, and he was not afraid to use that to his advantage. “Wow. That... the kimchi... it totally made that better!” Tae nodded and laughed softly, taking a sip of his cider as he eyed you over the rim of the cup.

If you could actually melt... you would’ve.

Between reminding Jungkook to chew his food fully so he didn’t choke and coordinating how to have them put whipped topping on their pie without unloading an entire can on their hands for a trick video for tik tok or their mouths to just eat it, dinner was rather entertaining. Eventually, the tryptophan started to kick in, however, Yoongi being the first one to retreat for a nap. Jungkook and Jimin had attempted to watch a movie while digesting, luring Namjoon and Jin in before they were all snoring.

Hoseok was able to help clean up before he retreated too, and you were sure you’d seen Tae disappear to his room. “Thank you Hobi!” He nodded and shuffled out, leaving you alone. Or at least you thought you were. Humming softly, you began putting the bit of leftovers away, leaning into the fridge. You closed it and turned only to immediately press back into the cool metal, Tae’s face right in front of you. “Kim Taehyung... where do you get off thinking you can just-“

The hungry kiss was not expected. How had he even just snuck up on you?! His lips were needy, working yours open to plunge his tongue past, leaving your reeling. Nope, this was not real. You had simply fell into a post feast day dream. There was no way you were playing tonsil hockey with Tae. But you had to let yourself enjoy it, moaning into the kiss as you threaded your fingers into his messy hair. Being lifted from the floor, you wrapped your legs around his waist and let him carry you, hiding your face in his neck when he proudly toted you past the snoring pile of men on the couch.

Maybe it wasn’t a dream?

The click of his door shutting as he shuffled with you in his arms pulled you from his neck, and he laid you down, lips finding yours again as he climbed between your legs. “You’ve been torturing me all day... and months before that. How am I supposed to keep my hands to myself?” He spoke softly against your lips before he opened his eyes, meeting your gaze. “I... Tae...” He worried for a second if he had read the signals wrong...

But then your hands pushed his new sweater up his back and he groaned softly when you nipped his bottom lip. “I’m still hungry... for you.” If that wasn’t the way to melt your panties you were sure the slick between your thighs was arousal for him then. His left hand pulled your body tight against his, right arm switching as he rotated out of his sweater you so insistently tugged over his head. “Tell me this is what you wanted... tell me I wasn’t wrong.” He was practically begging you to reinforce your attraction to him, and you whimpered and nodded.

Not satisfied, Tae caught your jaw in gentle fingertips, eyebrow raised as if he was waiting for you to clarify. “I... yes. I want you, Tae. God, I want you.” That was all he needed to hear, it seemed, his kiss feeling like it would swallow you up. Who knew he’d be this intense? Well, based off of Singularity, you should’ve known. His hands left your hips to tug your longer sweater dress off your body and over your head. You laid beneath him now in only leggings, leg warmers, and your underwear.

Long, delicate fingers traced the lace detail on your baby pink bra before they dipped up and inward to map out the swell of your cleavage. “Fuck... I can’t believe this... look at you.” He seemed beside himself and you blushed under his gaze, eyes tracing his features. He had gained a lot of muscle over the last few months, looking absolutely delectable. Your tongue and teeth were practically itching to trace every inch of him. And dammit... you meant every inch.

He called you up with the waggle of his fingers before he reached behind you to undo your bra. It took a moment, and he laughed in his frustration before you helped him, his laugh softening against your lips. “I’ve dreamed of this moment, baby. Making you mine... showing you how you make me feel.” His deep voice left you vibrating under him, pressing closer wherever you could for contact. His fingers hooked under the tack of your bra and tugged, freeing your chest from its prison. You didn’t miss the little inhale he did as he laid eyes on you.

Your mind could have never imagined being the reason for Tae’s undoing. He looked so enraptured by just looking at you, but acted like a man starved as he kissed between them, over the soft mound of each as well, before he swirled a nipple with that skillful tongue of his and then all but swallowed it up. The sound you made was probably just as unbelievable because you were sure you didn’t sound like a damn pornstar. “God... Tae...”

He felt the need in your pleading words and use of his name, deft fingertips already shedding your leggings and panties right along with them. He needed to feel you. Instantly greeted by your slick arousal, he groaned and pulled back to watch his fingers work you into a panting frenzy. “That’s all because of me? Damn baby, I should’ve made a move a long time ago... fuck, look at you.” You wished you could. For now, you’d have to take his word for it. “Ah... mhmm, like that.”

“I’ll taste you fully another day baby. Right now I need to fill you up.” He sucked his fingers clean so lewdly that you clenched around nothing, dazed and needy as he stripped off his jeans and boxers. Jimin hadn’t lied. Tae was impressive on all accounts. He was perfectly thick, longer than you’d expected, and the softest dusty pink you had ever imagined. Any other day you might’ve sobbed and begged to suck him off. But right now... you needed him buried to the hilt inside you.

“Condom?”

You almost missed the question, and you sputtered to life, fingers reaching to touch him as you kissed his lips. “No, I’m a big girl. I come protected thanks to Mirena.” He blinked and you laughed. “Sorry... birth control.” Finally understanding, you squeaked when he launched forward, scooping you up to drag you up the bed, before he dipped between your thighs and wasted not another second in connecting your bodies.

You’d never felt so full. So whole. So... stuffed.

“Oh my god.”

He grunted when you grappled with his body, trying to hang on somehow when he thrusted. It was so much all at once that you made a ridiculous attempt to catch your breath at the same time it was being forced out of you. “Are you ok?” He whimpered, his next thrust gentler as you nodded. Your Head was too far gone to form sentences, so you inhaled softly, able to breathe again, and stroked his face. “I’m fine... so big. Fuck.” His smirk was your only warning before he snapped his hips again, with gusto, earning frantic noises from your lips before he tried to silence them with a kiss.

“You’re so fucking tight... damn.”

You were vaguely aware of his arm over you, gripping the headboard so it didn’t hit the wall. Legs hitched up higher, your brain spiraled down into pleasure as he let himself go, fucking you into the mattress. His pace was almost bruising, the poor man having been driven insane over the last few months, wanting you but not knowing if he could have you. Gasping your praises as he pushed you over the edge, you caught the perfect sight of Taehyung losing his mind over how you clenched around him through your blurry vision.

“Fuck baby, that’s it... take it.”

He was so damn dirty, and you loved it. Feeling him empty himself into you after a handful of stuttering thrusts, you fell limp under him, only to be scooped up and held close. Taehyung groaned as he laid back in his bed, letting you straddle him. Hot kisses spread up your throat and along your jaw before he kissed you in a much softer way, almost lazy and indulgent. “I promise I’ll go softer in round two baby... I just couldn’t wait...” you found your words as you laughed, pulling from his lips to look him in the eye. “Wait for what?” His smirk told you something dirty was coming, and he snorted. “You know... like you said about the turkey...” He chuckled at your face, and licked his lips.

“You said it needed extra stuffing.”

[kichx]

 Welcome to , Spicy family restaurant :-

       Discover the Culinary Haven: Spicy : - Nestled in the heart of the city, Spicy stands as a beacon for food lovers seeking an exceptional dining experience. With its reputation for excellence, this restaurant effortlessly combines quality, quantity, and a variety of culinary delights. Let’s take a closer look at what makes Spicy a must-visit destination for anyone passionate about food. 

Types of Spicy,,

 Burgers & Sandwiches   

The Spicy Burger,,

A juicy beef patty topped with melted cheddar, lettuce, tomato, pickles, and our signature spicy mayo, served with a side of crispy fries 

Buffalo Chicken SandwichBuffalo Chicken Sandwich ;

Breaded chicken breast coated in spicy buffalo sauce, topped with crisp lettuce, tomato, and blue cheese dressing, nestled in a toasted bun. A wholesome wrap filled with roasted

 vegetables, hummus, spinach, and feta cheese, served with a side of sweet potato fries.

Desserts 

  Chocolates And Cake; 

Warm chocolate cake with a gooey core that is melted and served with vanilla ice cream on the side.

Mango Slices; 

A traditional Thai dessert featuring sweet coconut sticky rice paired with ripe mango slices.

Cheesecake Trio;

A selection of our house-made cheesecakes: classic New York, rich chocolate, and tangy lemon, served with fresh berries.

  Drinks,,

Craft Cocktails;

A curated list of signature cocktails, including the Spicy Margarita, Thai Basil Mojito, and Mango Ginger Martini.

Fresh Juices & Smoothies;

Vibrant blends like Tropical Breeze, Spicy Green Detox, and Berry Bliss, made with the freshest ingredients.

Specialty Teas & Coffees;

Enjoy our selection of fine teas and freshly brewed coffee, including spicy chai lattes and aromatic espresso.

       Salads,,  

Spicy Caesar Salad. Crisp romaine lettuce, shaved Parmesan, crunchy croutons, and a spicy Caesar dressing with a kick of red pepper flakes.

Quinoa & Black Bean Salad. A refreshing mix of quinoa, black beans, corn, cherry tomatoes, avocado, and a zesty lime vinaigrette.

Mediterranean Greek Salad. Cucumbers, tomatoes, Kalamata olives, red onions, and feta cheese, dressed with olive oil, lemon juice, and oregano.

Asian Slaw. Shredded cabbage, carrots, and bell peppers tossed in a spicy sesame ginger dressing with cilantro and toasted almonds.

 What Makes Spicy a Top Restaurant Choice;

When searching for a standout dining experience, certain qualities can transform an ordinary meal into an extraordinary one. Spicy exemplifies what makes a restaurant truly exceptional, offering a blend of attributes that cater to diverse tastes and preferences.

1. Quality of Food.

At the heart of Spicy’s success is its unwavering commitment to food quality. Each dish is crafted from the freshest ingredients, ensuring that every bite is flavorful and satisfying. The restaurant sources high-quality produce, meats, and spices to create meals that are both delicious and nutritious. This dedication to quality is evident in every aspect of the dining experience, from the first appetizer to the final dessert.

2. Generous Portions.

A key feature of Spicy is its emphasis on generous portion sizes. Guests can expect hearty servings that not only satisfy but also provide excellent value for money. Whether you’re ordering a rich curry, a succulent steak, or a vibrant salad, the portions are designed to leave you fully content without compromising on the quality or presentation of the meal.

3. Diverse Menu.

Spicy’s menu is a celebration of culinary diversity, offering a wide range of options that cater to various tastes and dietary preferences. From spicy Indian and Thai dishes to classic American and Mediterranean fare, the restaurant provides something for everyone. This variety ensures that diners can enjoy a different experience with each visit, exploring new flavors and dishes that keep the dining experience exciting and fresh.

4. eInviting Ambienc.

The ambiance at Spicy plays a significant role in creating a memorable dining experience. The restaurant features a thoughtfully designed interior that combines modern aesthetics with cozy comfort. Soft lighting, tasteful decor, and comfortable seating create a welcoming atmosphere where guests can relax and enjoy their meals. Whether it’s a casual lunch or a special dinner, the setting enhances the overall dining experience.

5. Exceptional Service.

Spicy is known for its attentive and friendly service. The staff is well-trained, knowledgeable, and dedicated to ensuring that every guest has a pleasant dining experience. From offering recommendations to accommodating special requests, the service at Spicy is characterized by a genuine commitment to hospitality and customer satisfaction.

6. Tempting Offers and Promotions.

To make dining at Spicy even more enjoyable, the restaurant frequently offers special promotions and deals. These may include discounts on certain days, special holiday menus, or exclusive offers for loyal customers. These promotions add an extra layer of appeal, making Spicy not just a place to eat, but a destination for great value and memorable experiences.

7. Signature Dishes. 

Spicy’s menu features several signature dishes that have become favorites among regulars. From the robust Spicy Curry to the delectable Chocolate Lava Cake, these standout items are crafted to impress and are often recommended by staff. Trying these specialties offers a true taste of what makes Spicy a beloved dining spot.

In summary, Spicy stands out as a top restaurant due to its dedication to quality food, generous portions, diverse menu, inviting ambience, exceptional service, and enticing offers. For anyone looking for a memorable dining experience, Spicy provides all the elements that make a restaurant not just good, but truly outstanding. Whether you’re a local or just passing through, Spicy promises a dining experience that will leave you eagerly anticipating your next visit.

Food quality. 

Ingredients:

Freshness: High-quality restaurants use fresh, seasonal ingredients. Fresh produce, meats, and seafood contribute significantly to the flavor and texture of dishes.

Source: Restaurants that source their ingredients from reputable suppliers or local farms often ensure higher quality.

2. Preparation:

Skill: Skilled chefs use techniques that enhance flavors and textures. Proper cooking methods, seasoning, and attention to detail are crucial.

Consistency: Quality restaurants maintain consistency in their preparation, ensuring that every dish meets high standards.

3. Flavor:

Balance: Well-prepared dishes have a balance of flavors—sweet, salty, sour, bitter, and umami. This balance is a sign of skilled culinary craftsmanship.

Complexity: High-quality food often has layers of flavor that develop as you eat, rather than being overly simple or one-dimensional.

4. Presentation:

Aesthetics: The visual appeal of a dish can reflect the care and attention put into its preparation. Quality restaurants often pay attention to plating and presentation.

Portion Size: While not always a direct indicator of quality, well-sized portions that suit the type of dish can enhance the dining experience.

5. Cleaness:

Kitchen Hygiene: Clean kitchens and well-maintained cooking areas are essential for food safety and quality.

Restaurant Environment: The overall cleanliness and ambiance of the restaurant contribute to the perception of food quality.

6. Service:

Knowledgeable Staff: Well-informed and attentive staff can enhance your dining experience by providing insights into the menu and ensuring that dishes are served at the right temperature.

Customer Care: Good service often reflects the overall quality of the dining experience.

7. Reputation:

Reviews and Awards: Look for restaurants with positive reviews, awards, or accolades from food critics and organizations. They often indicate a higher level of food quality.

  

Thank you for engaging in this exploration of dining excellence. We’ve seen how the quality of a restaurant can be assessed through fresh ingredients, expert preparation, and attentive service. By focusing on these key aspects and considering reviews and reputation, you can ensure a satisfying and memorable dining experience. Enjoy discovering and savoring great food, and may your culinary adventures always be rewarding and delightful!

www.fark.com

[fuckingrecipes]

Do you know any really good celiac desserts? I'm trying to find a decent recipe for a cake or cookies or some shit. (I guess it doesn't really matter how complex the recipes are, just as long as they aren't god awful like a lot of the ones I've made.)

Culturally, western people have a lot of focus on sweet cakes and baked goods being your dessert, but as long as you consider that thing a treat, I think it counts.  (I consider eating artichoke hearts to be dessert. They’re expensive and I love them, so it counts, so there) 

Flan is caramelized sugar and milk productsA lot of East Asian desserts use rice flour - Asian stores sell “glutinous rice”  - It doesn’t actually have gluten in it, it’s just a specific type of sweet and sticky rice. So Glutinous rice flour doesn’t actually have gluten - it’s named ‘Glutinous’ because it is glue-like and sticky and opaque white.  

Which means you can have all sorts of east Asian rice-flour desserts. Mochi, rice flour chocolate cupcakes... As well as anything primarily fruit, cream, and syrup-based. Or rice flour pancakes, and drown them in maple syrup and pecans or strawberries. or CariocaSweet rice pudding. Corn normally doesn’t have the type of gluten that bothers celiacs, so that opens up ALL SORTS of South American and Mexican desserts. Plus just... straight up, normal cornbread is gluten-free. 

Chocolate pudding. A billion variations of cream cheese spread to go on fruit, rice crackers, other cheese, bits of meat, etc. I feel like a lot of people, when they realize they need a special diet, try to keep their original diet with ‘replacement’ or ‘substitute’ parts. 

Like a new vegetarian asking “Which vegetable is the meat?” There is no meat. You don’t need to eat faux-turkey or faux-steak - your meal will be SO much better without leaning on the ghost of what-could-be. - Enjoy what is open to you, luxuriate in the billions of flavors you can have. Removing gluten really hasn’t removed THAT many options, out of the INNUMERABLE HOARDE OF FOOD ITEMS AVAILABLE. 

Just... try desserts that naturally don’t have gluten. There are TONS. TONS AND TONS AND TONS. 

Don’t try to limit yourself to “Fake cookies” and just because cookies are familiar. 

[kathyorihara]

Pupusas

(Don't laugh)

They are basically stuffed tortillas in a way which is the only way to explain them. If someone says they are tortas (mexican ones) one more time I'm gonna scream.

Supper easy to make even a child can do it (just make sure the adult is cooking them)

First step:

Go to your local grocery store (if it's like an american establishment like jewl-osco and not like what's called a "mercado" I think. Go into the hispanic (I think that's what it's labeled) section). Get your self some rice flour you can also make corn flour ones but personally rice flour ones are better.

(^ this type of flour)

Get some filling as well like:

Cheese

Beans

Chicharon (it's pork)

Shrimp

Squash

All there are litterally no limits but there should be.

Second step:

If you are making a small serving of like 2 people get one packet if you're six like us get two trust me you can make a lot with just two they are just small packets. Get a big bowl, salt and water.Add a pinch of salt. I think about 2 or 3 cups of water just not too liquidy add more flour or water if necessary. Mix it together with your hands if you don't like getting things under your nails wear gloves. Make sure hands or gloves are wet while mixing the dought is very sticky. My mom uses either oil or water on her hands.

Third step:

You have made dough, grab some enough to make it into a small/medium ball then flatten it and add your filling and close it up again. Or flatten it and add filling and close it up either way make it flat like a pancake with no filling showing at the end.

Fourth step:

Get out a sauce pan and place them on there for 2-3 mins. They should have golden brown spots. That's it you're done. I recomend some salsa as well cuz they can be pretty dry on their own.

Blend some tomatoes the pour into a pot like small one:

The add a oinch of salt and lwt it simmer for 5 mins then you're done. This video below explains it a bit better:

https://youtu.be/0DyB9ZtOVn0

(Just don't agree with her about leaving open places.)

[lillianfromaccounting]

Finally getting around to this!

Was tagged by @cenobitic-anchorite (thank you!)

Putting this under a read more, because I wrote a lot.

1. What is your favorite movie? My answer to this is always Sleeping Beauty because it was the first movie that I stayed up watching with no adults. Like I must have been around 7 and my older cousin was 12 and we stayed up watching it after all the adults went to sleep. So for me, it signified some sort of independence. (On another note, that same cousin and I also stayed up to watch Pretty Woman before I realized what was going on in that movie.)

I know sometimes it’s a cop out answer, because I really can’t pick a favorite live action movie. There’s too many and I love a lot of them. Also, usually, when I say Sleeping Beauty, based on the other person’s reaction, I can tell if they’ll be compatible and/or get my vibe or not.

2.  If you had to drastically change your hair, how would you cut it and what color would you dye it?  I want rainbow hair, but I can’t have that where I work. I’ve been saying I’ve wanted to dye it red for several months now, but haven’t made the appointment yet (long story, but also mostly me dragging my feet). I’ve ALWAYS wanted a pixie cut, but have always been told that my face shape isn’t good for it (I did it senior year of college and there were people who flat out told me never to get that hair cut again). I’ll do it again, when I feel like I have the energy to maintain it.

3.  Can you drive a manual transmission car? lol, no. I can just barely drive an automatic. (Fact: I got my license at age 23 and didn’t regularly drive until 32.)

4.  What’s your favorite thing to cook or bake? Why? Is there a word limit to this? Cuz we’ll be here a few days. lol Favorite thing to bake is scones because I love scones. I also love to bake pumpkin chocolate chip cookies. And anything with a short pastry, so pies, tarts. I LOVE making sweet danishes. Oh crumb cakes. Oooh it’s season for fresh cranberries. I make a really good cranberry lime crumb cake. Cake, in just about every variation (rounds, sheet, cup, etc.) I like these because they’re delicious (and very few bakeries make them well, and I’m a dessert snob. If I’m eating it, it better be worth the calories. I’m also very particular about my cake to frosting/crumb ratio). Also, fact: I suck at baking regular cookies. I can do it, but they never look right and I’m pretty sure I’m screwing up the ratio of dry to wet ingredients or the butter’s not cold enough or something, but yeah, my cookies always look seriously deformed. (yes, I’ve seen that chart that troubleshoots cookies. No, it hasn’t helped.)

Favorite thing to cook. Hm... go to comfort stuff: penne vodka, but really, I like trying new recipes.

5.  How old were you when you got your ears pierced (if your ears aren’t pierced, do you want to get them pierced? The first time I got my ears pierced, I think I was in 8th grade, so 13-ish. After the initial however long it was that you’re supposed to keep them in, I got lazy so I didn’t keep earrings in all the time (and they hurt my ears), so the holes apparently closed. I got them re-pierced in sophomore or junior year of high school and again, after a little while, they closed again. I was thinking about getting them re-pierced again.

6.  Do you like Thanksgiving? Why or why not? I LOVE Thanksgiving. Yes, the historical aspect can go to hell, but personally, I love Thanksgiving. So growing up, being Chinese, we never celebrated American Thanksgiving. When I was about 13, I got a bread making book from the Scholastic book fair and discovered that we had a working oven (Chinese people don’t cook with ovens. We have a wok and a rice cooker. That’s really all you need.). Anyway, I started baking bread and it was amazing.

Also, our local supermarket would do the holiday promotion of if you spend $X, you can get a free holiday protein, and being a household of 8 (sometimes 10), we hit that spending threshold very, very quickly. So one year, I told my mom that we’re getting a turkey, instead of the ham that she likes. She was skeptical, but I was hell bent on celebrating American Thanksgiving and figuring out what this whole turkey hoopla was about.

I started cooking a Thanksgiving feast for my family (immediate and extended) from the age of 14. I did a sticky rice stuffing in the bird. Mashed sweet potatoes (no marshmallow. it’s sweet enough by itself.) I always made a lasagna (with cheese from DiPalo’s, where I would wait hours on line for our order) or another pasta dish. We did Chinese vegetables. And every year, we would pick new recipes we’d want to try. By ‘we’, I mean me. I would pick new recipes that I’d want to try and my three younger siblings would be obligatory sous chefs. And since bread baking happened in the wee early hours of the morning, we would have it for breakfast. So then I expanded the menu to include breakfast, lunch, and dinner. It became an all day thing and I was (and still am) obsessed.

Oh, it probably also helped to know that I come from a very large extended family and everyone would come through our house during holidays. Usually, it’s because my family hosted the mah jong parties, so we were kinda party central. My biggest Thanksgiving, we had about 50 people cycle through the house that day, so I had to make sure I had food enough for 50 people. Growing up, I’m pretty sure we never had less than 30. (It’s been a shock for me these past several years when we’ve hosted less than 20 people on turkey day.)

Then, my siblings would find recipes that they want to try, and Thanksgiving was this day where we would try food. Not all the recipes worked out, but no one ever got sick or food poisoning (oh man, I have stories from adjacent family members). But yeah. It’s an insane production and I love every minute of it (especially since my mom did the clean up, because bless that woman, she messed up Jiffy corn bread mix when she tried to bake, so she sticks to cleaning).

Anyway, after I got married, I demanded Thanksgiving, which my in-laws didn’t care about because they were getting it catered anyway. But I found out the hard way that they’ve sucked the soul out of my Thanksgiving festivities. One person demanded Stove Top (over fresh sausage dressing?!??!!). Fine. Another prefers roasted turkey (as opposed to smoked or fried). Year after year, they keep telling me to make less food, because they don’t enjoy watching me cook (they think I work too hard, but they also don’t understand that I’m having the time of my life).

At this point, I know that in order to get back to the Thanksgiving that I want to celebrate, it will be after that generation has passed. It’s fine.

I used to start planning my Thanksgiving menu in March, studying recipes and picking and choosing stuff up until like two weeks before hand. Ever since the kids came along, that excitement has also waned. But I’m excited for this year. There will be apple cider mimosas. And I’m roasting a savory pumpkin. And there will be artichokes. Oh and one of my good friends went to Dominique Ansel Kitchen’s pie night this year and had a poached pear chocolate pie that she said was divine. I am attempting to recreate it based on her descriptions of the textures and her pictures. This is what I live for.

(where the fuck is that barney stinson challenge accepted gif when you need it?)

and yes, this year will be my 24th year cooking Thanksgiving dinner.

7.  If you could live in the world of one film, which one would you pick? Oh man. D2: The Mighty Ducks. Ok, I lied. I do have a favorite live action movie. I wish I had a more creative answer to this. Yeah, Harry Potter’s world would be cool. Yeah, I identify with hobbits. Any of the Star Treks would also be good in terms of universes. But I want Adam Banks to teach (13-14 year old) me how to ice skate.

8.  What kind of pet have you never had, but have always wanted? lol one of my bffs and I always wanted a baby panda.

9.  If you won the huge lottery, what would be the first 3 things you’d do?Get a good fucking lawyer, set up a shell foundation so it’s not listed in mine or my husband’s name, prepare to disappear after a couple of years of acting normal. Then, for the more fun three, pay off debt, travel, get a house somewhere the fuck else.

Ceno’s answer was too perfect, so I left it, mainly because I’d pretty much do the same. I’d buy my parents a new house and hire a chauffeur for them. Also @katiekeysburg will get a chauffeur. And I’d throw money at teleportation research. And fund a bunch of gofundmes.

10.  Have you ever gotten a tattoo? What is it? If you haven’t, do you want one? I do not have any but I’ve always wanted one of my Chinese name above my ankle and I’ve always wanted the pi character somewhere (debated various locations). One day, when I get the guts to. (and when it’s seasonally appropriate to get one above my ankle, cuz omg I never knew about the various care required while it heals.)

11.  What’s the stupidest thing you’ve ever done? hahaha um. Probably calling the cops on an online friend who I thought was going to kill himself, but he really wasn’t (but I didn’t know that). (hey kids, don’t put your addresses in your aol profiles--yes I’m ancient.) actually, I’ve done my share to stupid aol/online shit. it will probably come back to haunt me if i ever run for public office or marry a celebrity.

Ok, real stupid thing. I’m a severe klutz, and one time I walked off a raised cement slab (like the kind that statues would sit on) and sprained my ankle. It was probably 3 inches off the ground on the side that I got on it, but it was further off the ground on the other side, so when I got off the slab, I misjudged where to put my foot and I rolled my ankle. Ended up at the ER and they put me in a soft cast. I had to have crutches to get around campus and this one guy who I don’t even know his name, picked me up and carried me up the campus hill (we had a really big hill), and it was against my consent. I did NOT want him to pick me up. It was terrible. Anyway, I rolled my ankle by walking. I have tons of stupid shit. How much time you got?

I was also pretty pretentious when I was younger. (I might still be. I’m not as self aware as I wish to be.) I once asked an Italian friend to try my tomato sauce and asked him what was missing because it didn’t taste right. (I know. I was so gross. You learn from your own grossness though.)

What other stupidity? I fawned over boys. My bff gave me a copy of The Giving Tree in college (I had never read it before) as a metaphor of how much of myself I gave to this toxic dude. I sobbed reading it for the first time.

In hindsight, not getting my license at 17 was a pretty stupid move too. But that also had to do with life circumstances.

OH. Turning down an interview for an internship with my dream company at the time, because I had already accepted an internship position with another company.

Trying to explain to my MBA ethics class how my industry worked only to get it mansplained back to me (pretty stupid of me to have tried in the first place).

Going for my MBA was also a pretty stupid move in the holistic view of my life.

12.  Have you accomplished your New Year’s Resolution for 2018? I honestly don’t remember if I even made resolutions, so I’m going to say hard no.

13.  If you could get any degree from any school, free of charge, what would you pick? Criminal Psychology. Ceno, we can go to school together! (this reminds me I need to catch up on last week’s Criminal Minds) Another option would be anything in the forensics sciences. I would also like to learn massage therapy. And I want to take that artisan bread breaking course at the Institute of Culinary Education.

I forget how many people I’m supposed to tag. @katiekeysburg @daisyjm75 @steverogersnotebook