#Brown Sugar Market Size

[intrepidacious]

fluffy drabble request: going to a winter market with steve? 🥺

keep me warm

pairing: steve rogers x f!reader

word count: 476

warnings: wintery fluff and nothing else 💛 please note that my blog is rated 18+. minors dni. ageless/empty blogs will be blocked without warning.

a/n: i literally just went to my first market of the season earlier today and absolutely loved it 💛 also i listened to keep warm by drew sarich a lot while writing this

—

"You didn’t tell me there was a ferris wheel!"

Steve smiles to himself as you tug on his arm again, urging him along towards the far side of the market. The cold air smells like sugar and cinnamon, and a pleasant hum of chatter surrounds the two of you as you pass through the maze of stands.

"I thought you’re just here for the food," he reminds you and you tut at him.

"That’s because you didn’t tell me there was a ferris wheel." You crane your neck. "D’you reckon that’s the line?"

He follows your line of sight past the booths selling scented candles and mulled wine. "I think that’s for those crêpes on the right."

"Perfect."

Immediately, you pick up your pace. Steve just manages to catch your hand in his before you run off and he loses you in the crowd. Your fingers interlace with his automatically, and even though you’ve done it hundreds of times before, it never fails to make a wave of fondness wash through his chest.

"You want to go right now, don’t you?"

"Pleeease," you grin. "You can choose the next thing."

"They haven’t even turned all the lights on yet," he argues half-heartedly. He’s not actually about to deny you when you’re this excited, no matter how he’s planned out this evening in his head.

"We’ll just have to go for another round later," you reply with your most innocent face, and he rolls his eyes fondly.

You pass a child eating a hash brown the size of their head who’s looking at Steve with wide eyes. He tucks his hat down a little, giving the kid a wink.

"Oh, that’s how it is?" he says as you round the corner, the actual queue for the ride coming into view.

"Yes," you tell him happily. "Well, if they let me back on. I still fully intend to eat my weight in funnel cake and potatoes."

"I expect nothing less." He leans closer to your ear as you’re walking, adding, "And I’m not above using my cap card if it means we’ll get to see the lights."

"See, this is one of the reasons I love you," you say, squeezing his hand as you settle into the line.

Honest to god, Steve’s never going to get sick of hearing you say those words. That little felt box is burning a hole into his pocket. Patience, he tells himself. Don’t just blurt it out.

And then you lean back against his chest as you wait, pressing a kiss to the palm of his hand, and Steve … well, Steve doesn’t think he’s ever been this perfectly content before in his life. So if he maybe whispers his question a couple of hours earlier than he’d planned, his arms wrapped around you to keep you warm, well, who could blame him?

[yanderejustforyou]

Day 10 - Winter Market || Murmuring Crowds, Rows of Stalls, and the Smell of Food

Pairing: Kuroo Tetsurou x Reader Genre: Dark Romance with Food Kink

Short and Sweet

The bustling winter market was alive with a vibrant energy that danced in the frosty air, enveloping all who wandered its paths. Sounds collided in a chaotic symphony—murmuring crowds filled with laughter and jovial chatter, the melodic clinking of coins exchanged for goods, and the mouthwatering sizzle of food being prepared at the myriad of stalls. Each bite-sized morsel showcased the culinary delights of the season, and the air was tinged with a concerto of enchanting aromas. The crispness of the winter atmosphere carried the tantalizing scents of roasted chestnuts crackling over open flames, spiced cider simmering to perfection, and freshly baked pastries, their golden-brown crusts glistening under soft lighting like a warm embrace amidst the cold.

You clutched your ceramic mug filled with steaming cider, the warmth radiating through your fingers, providing a small but welcome comfort against the chill that nipped at your cheeks. The market was a sensory overload, but despite the excitement all around you, there was an anchoring presence right behind you—Kuroo. His proximity brought an unusual mix of comfort and nervous energy that sent delightful shivers racing down your spine.

His hand rested lightly on the small of your back, an intimate gesture that guided you effortlessly through the throngs of people. Each step seemed intentional as he maneuvered you toward a stall decorated with an enticing array of candied fruits, their vibrant colors sparkling like jewels in the twilight. “You’ve got to try this one,” he said softly, his voice wrapping around you like a warm scarf. He plucked a sugar-coated strawberry from the display, its crimson flesh gleaming seductively in the golden lights, and raised it to your lips. His amber eyes glinted with mischief and something deeper, catching the soft glow of the fairy lights that adorned the stalls like a canopy of stars. “Come on, open up,” he coaxed gently.

An uncertain flutter of nerves thrummed through you, making you hesitate. The intensity of his gaze was potent, almost magnetic, compelling you to lean in closer. When the moment finally came, you leaned forward, and his fingers lingered a heartbeat longer than necessary, brushing your lips as he fed you the succulent strawberry. The sweetness exploded on your tongue, a luscious burst of flavor that momentarily took your breath away. Yet, it wasn’t just the delicious taste that made your knees weak; it was the way he watched you—his eyes devouring the sight of you enjoying something so simple, yet so intimate.

“Good, right?” he asked, his voice low and smooth, laced with an undercurrent of something tantalizingly dangerous. He leaned in even closer, the warm breath spilling against your ear despite the pervasive cold around you. “I want to see that look on your face again.” The request hung in the air, charged with unspoken promises and heated implications.

You peeled away from the candied fruit stall and moved towards the next one, a charming little booth that was buzzing with the scent of savory dumplings being steamed to perfection. Kuroo’s playful persistence was relentless. Each delectable bite he offered you came with a cleverly laced comment, his fingers brushing against your lips or your cheek, creating sparks that danced on your skin. His possessive streak was unmistakable, manifesting in the way he stood so close, his arm pressing against yours, a tacit reminder of his claim.

“You taste better when you’re happy,” he teased, his grin transforming into something sharp, almost predatory. “But I wonder how you’d look if I made you blush like this somewhere... less public.” The implications of his words ricocheted in your mind, igniting heat in your cheeks that had nothing to do with the cold air or the bustling crowds.

The murmuring crowds faded into a distant hum as Kuroo’s words settled deep within you, a tantalizing promise that made your heart race. His hand slid down your arm, fingers lacing through yours—a warm, secure hold amidst the chaos of the market. The mingling scents of food, laughter, and winter warmth no longer held sway over your senses; instead, it was Kuroo, and the way he seemed to consume you with every lingering glance. The world around you dimmed in significance, narrowing down to the electrifying connection between you two, turning a simple outing into something far more intoxicating.

[twst-drabbles]

Lilia 9

Summary: Tracking down a pack of stealing faeries, General Lilia finds their path ending on a lone human being forcibly bathed.

(A reminder that I am not a spoiler-free blog. I tend to read ahead and skip around for my entertainment. That being said, time travel shenanigans with the Janitor who gets caught up in all this. Is it canon to the Janitor AU? Probably not but the thought is fun.)

Soaps. Since when has Lilia ever heard of those little faeries, those pixies sneaking into stores and flea markets for the sake of stealing soaps? It’s not unusual for them to pick and take what they like. He’s had a number of sugar cookies stolen right from his hand just as the grateful citizens stuffed them in his palm. The faeries love for sweets would rival that troublesome princess’s love for her egg.

Lilia usually isn’t one to deal with smaller problems such as these, as they resolve themselves, but pixies are unusually sensitive to scents, to the point of avoiding cities and villages alike. For them to go out of their way to steal these scented soaps tells Lilia that something was wrong. Off. While the signals are usually more subtle, often the little faeries are the first to know of incoming danger.

Lilia only hopes this wasn’t the case.

Hiding his presence among the leaves in this forested area was second nature to him. He didn’t have the hollow bones of birds, but his steps would tell one otherwise. If even the pixies can’t tell he’s tailing them, then who was he to deny the claims?

Ahead of him was a light in this dark night, and in his ears Lilia heard the rush of a river. He took a deep breath in just as the water pixie dipped out of sight with their hoard of coin-like soaps. However, rather than the crisp scent of midnight grass and river water, Lilia was hit with the sharp smell of roiling magic.

It was the likes that Lilia has only witnessed when the princess was well and truly fed up.

“Ah, that’s too hot!”

In his concentration, the blunt sound of voice nearly made Lilia’s heel slip from a branch.

“Oh, these next? Alright, hand them here. Let’s hope it gets the smell out,” landing on the nearest tree, Lilia spots an immaculate white tub with clawed feet right below the gaze of a tree house that may as well be mansion. Inside the mess of bubbles that covered everything except for the face was you, a lone human surrounded by faeries with their little arms hauling the soaps they’ve stole.

A human? Here? You’d basically be a sitting duck in this location, and yet here you are, unmarked, cursed by no one, and actually being bathed by them?

The water pixie Lilia was tailing dropped the silver soap into the tub. Another surge of bubbles came forth and overflowed the tub, blue in color. A triplet of wood faeries carried a brown bucket over your head before dumping water to rinse you off.

You wiped the water from your eyes with a sigh, “Nope. I still stink of magic. Let’s try the next one.”

The water faerie jingled out their tune of frustration, a quick and harsh number. You picked up a handful of bubbles before blowing them at their feet.

“I’m sure I’ll get back to smell like my old self eventually. It was a crazy reaction of spells that interacted, so it is going to take some time.”

The water faerie landed on your palm, sneezed and flew right back to the branches, only to come face to face with Lilia in his mask. The poor little thing screamed.

It’s easy to come to the belief that the smaller the fae, the less powerful they are. To the ignorant, it’s the truth, but for people such as Lilia, with their small size comes a certain amount of finesse that not even the princess would be able to replicate. It’s why they can combine their forces so well to make the forest yawn open to expose his location and manipulate the river current to aim right at him.

Too bad Lilia’s dealt with his fair share of angered pixies. With a leap, soared over the water and landed the tips of his toes on the edge of your tub.

“Never would I see the day,” Lilia leaned down to your stiff face, “that a human would receive the favor of the faeries. How did you do that, Human?”

Perhaps this was trick, or a mistake of some kind. Humans would have to resort to such things, of that Lilia wouldn’t be shocked by. Creatures with lives as short as yours are often so protective of their own flesh, so, one would have to forgive Lilia for being caught off guard when you kicked his feet and had him land face first into the water.

“At least let me get a towel first,” you grumbled out as you reached over a pulled it off the grass, “I don’t need anymore stress. Things are already tiresome and confusing as they are.”

It seems that General Lilia has found himself in the company of rather interesting human.

[tastesoftamriel]

Sadri's nix-hound noodles

This dish is considered a bit too simple by Telvanni standards to be served in mushroom towers, but nix-hound noodles are a traditional Dunmeri favourite that the commoners of Morrowind love! Spicy, fragrant, savoury, and packed with flavourful nix-hound meat and Morrowind's tastiest mushrooms, you'll find this ubiquitous dish at any market stall or tavern, like The Retching Netch.

For the hungry ones, serve with boiled kwama egg marinated overnight in saltrice sauce! Makes 4 portions.

You will need:

200g thin wheat noodles (like somen)

350g minced beef, turkey, or chicken

5 button mushrooms, or any other mushrooms of the equivalent size, chopped finely

2 shallots, diced

3 cloves garlic, diced

2 spring onions, chopped small

1 tbsp Shaoxing cooking wine

1 tbsp mala peppercorn oil (optional)

4 tbsp Lao Gan Ma crispy chili oil

3 tbsp soy sauce

2 tbsp sesame oil

1/2 tbsp sugar

1 tbsp tahini

Vegetable oil, for cooking

Method:

In a pan, lightly fry the shallots, mushrooms , and spring onions. Once the mushrooms release their water and start to shrink, add the garlic and continue to fry until the garlic and shallots are browned.

Add the meat when the vegetables soften, and add a splash of soy sauce and about 2-3 tsp sesame oil to infuse the fragrance. Stir-fry until browned and cooked through, then set aside.

Liberally salt your water and boil your noodles for 4-6 minutes (depending on the brand/type of noodles this may vary, please see packet for instructions).

While the noodles cook, prepare the sauce. Combine the Shaoxing, Lao Gan Ma, mala oil, soy sauce, sesame oil, sugar, and tahini in a bowl, then mix well. Pop the mixture back into the pan with the meat, and quickly mix together on low heat to warm it up.

Strain your noodles and divide into bowls. Top with the meat sauce and serve immediately.

Optional: serve with boiled eggs marinated overnight in soy sauce. Hard boil your eggs and peel them, before leaving them to sit in a tupperware container overnight in the fridge, submerged in 1/4 cup dark soy sauce and 1/2 cup water. Serve cold as a side to your noodles.

[stabbyfoxandrew]

Would you tell us more about your pets someday mayhaps? 🥺👉👈 I love reading your stories about Rascal (precious puppy), but did I understand right that you have More pets?? ❤️

Awww this is so sweet anon. I'd love to tell you about my little jerk babies! <3 Doing this in age order! :3

Rascal- a 16 year old black english cocker spaniel. aliases: Razzy, Mr. Baby, bear, pookie, Sir (when he's in trouble) - came from a flea market 16 years ago. best $150 anyone ever spent -he's very sweet, my soul dog, love of my life. but also he is evil to me sometimes, as is his nature. - he's deaf and can't see well but his nose works! he could sniff out a hot dog (his fave snack) from across town. :') - he also has a sixth sense for when the fridge opens? i don't know how he knows. - sleeps next to me most of the time TwT - does NOT like to be held but is so holdable - has a docked tail so he has a little bear butt - is currently laying on the wheels/ legs of my desk chair so i can't escape. he does this constantly T-T - sometimes displays symptoms of dementia where he doesn't want to eat/ acts confused. :( and that makes me very sad. - has a heart condition and a problem with retaining fluid so he's on two different diuretics. - basically he has every illness but i love him so much. even when he accidentally bites me. i would kill for him and i am not joking. <3

Charles- an 8 year old tabby cat aliases: Charlie, auntie's girl (i'm her auntie), asshole - found her in the garage, her mom took her brother but left her :( - is trans! - we thought she was a girl and gave her a Grown Man's Name to piss my dad off but then she turned out to have a penis. we use she/her for her. - wicked princess from hell. <3 - dumb - has freakishly long whiskers? - sometimes doesn't look like herself. jess and i joke that she's a shapeshifter and forgets what she looks like so she gets it wrong :o - lets me hold her like a baby but then gets mad about it. :/ - doesn't like wet food but likes the gravy of it? - YOWLER

Thomas- a 7 year old calico cat aliases: Tiny, aunty's girl (i'm her aunty), jerk - found her in the weeds outside my house! she was screaming like a banshee. her mom also left her! :((( - FAT!!! she weighs 14lb and we don't know why! her pouch is LORGE - constantly being bad to get attention. :/ - scratches jess's desk chair, rips up curtains, tries to eat any and all string (yarn, my HAIR, shoelaces, etc.) - chases the (50lb) dog around, but lets charlie beat her up? (charles is only 11ish pounds) - looks like a lil alien sometimes - annoying baby! - will climb onto your lap and demand pets as soon as you're trying to do something (jess constantly falls victim to this, rip jess</3) - youngest child energy :/ (jess is the cats' mom so... it tracks)

Daisy May- a ??? year old tan pit bull mix aliases: brownie, brown sugar, wifey (she thinks that her and jess are married), brown susan, (i got confused), beth (??) - was our neighbor's dog but they abandoned her! >:( then she was ours. - escaped containment one day and came back preggers >:( - had 8 puppies and hated all of them but one. - very sweet, wants to live in jess's lap - heavy! - likes being danced at, loves to WAG, will jump on you to give kisses - criminal mastermind. maybe.

Buford- a 5 year old black and tan pit bull mix aliases: Boofy, stinky, skunk, dickhead, BEEF SUPREME, beefy - the one puppy brownie liked. - NEVER SHUTS UP - brain the size of a pea. a small pea. - is afraid of Thomas but not afraid of Charles - velcro dog. cannot pee without her. - constantly chewing on her feet??? nasty! - has very soft ears <3 - HEAVIEST! - makes me wanna die a lot T-T - will steal food from old men (rascal) with no remorse

anyway!!! that's all my stupid babies i love you for asking about them anon. if any of them were photogenic i would share pictures but alas...

[joansdidions]

apple cider.

0.6k words

10 large apples, quartered

a large bag of apples sit on the kitchen counter. crimson red, the colour of fall, freshly picked from the farmers' market. ross cuts the apples steadily in the kitchen. neat. clean. it's the only task you gave him so he goes above and beyond. each piece of apple is similar in size to the next.

1 orange, halved

now the scent of fresh citrus fills the kitchen. the last remnants of summer. the smell of oranges linger on your fingers and you dream of sweet kisses with ross. rolling around in crisp bed sheets and freshly squeezed orange juice in the middle of a hot summer day. you wipe the bead of sweat that trickles down his forehead in the beaming sunlight. he smiles under your touch and holds your hands to his lips. the scent of citrus fills his nose.

spices : 4 cinnamon sticks, 1 tsp. whole cloves, 1 tsp. whole allspice, 1 whole nutmeg

the beginning of fall smells of cinnamon and auburn leaves falling to the ground. its the smell of rain and the feeling of stepping on falling leaves. the world is silent in the fall. the season of gentle decay, you suppose. but then, fall also means the warmth of spices. the ones that warm your stomach, a new kind of content that nothing else can beat. gentle, warming, the spices flood your home. you think it can't get better than this. and your sous chef comes and envelopes you in a hug. you think this could be a contender for the feeling spices make you feel. no matter the season, ross smells just right. he smells like everything and nothing all at once. your mind empties itself of all words, leaving one behind. and so you have no choice but to describe his scent as home. it goes beyond that, you tell yourself but you've yet to find the right words to encapsulate how he makes you feel.

1/2 cup packed brown sugar

sugar, spice and everything nice. fall is for freshly baked cookies. the ones ross could devour in one sitting. he accuses you of adding some form of drug to keep him addicted and you laugh at the incredulity of his words. the gentle giant sits across from you with crumbs on his face and chocolate smeared across his lip.it’s a sight to behold, really. the “manly man” looking like a child, a boy, your boy.

serve apple cider warm

the smell of spiced apples fill your nose and both of you share a look that says the apple cider is ready. you rush to taste your new elixir. the spoonful of golden liquid meets your lips and marks the beginning of fall. you close your eyes for a moment and let the liquid slide down your throat. gold. it tastes like gold. and like a cliché from your favourite romantic comedy, a drop of apple cider falls from the corner of your mouth. ross, always staring at you with adoring eyes, is quick. his thumb meets the corner of your mouth. he wipes the cider away and his thumb lingers. fall is quiet. the kitchen stills. and he takes the chance to kiss you, stealing a cheeky taste of your shared creation. you look up at him and you watch his eyes crinkle at the corners. a slight tinge of red blooms on his cheeks. he leans in to kiss you again, fingers gently grazing your jaw. you taste of cinnamon and sugar and everything good in his life. your lips taste of the most intoxicating apple cider. fall can finally begin.

[smol-stardust]

Good kinds of tea for me to try??

I’m glad you asked, please, sit down while I ramble away about my beloved known as tea :)

(Disclaimer: some of teas I’m thinking of might be specific to brands I can get here so sorry if one piques your interest but isn’t available) Long list ahead

Herbal Teas:

Mixed Berry Teas

Rose hip tea

Honestly any fruit tea haha

Chamomile

Apple chamomile warm fuzzy happy feels

Apple Cinnamon

Lemon Zinger: cold relief and soothing zingy taste beloved

Sleepy Time: soothing minty and just calm

Candy Cane Mint Tea

Gingerbread (holiday tea) high in cinnamon and very calming and soul warming :)

Pomelo Tea If you can get like a jar of pomelo, and mix it with water or black tea it’s kinda sweet and tangy. And, sore throat soother :)

Caffeinated

Lavender White Tea (iced) it has a bit of a slight oily feel that’s hard to get used to at first. But if you like the scent of lavender you’ll like it.

Genmaicha (brown rice and green tea) it’s kind hot an earthy taste, not everyone’s cup of tea, but one of my personal favourites. Also boosts impunity and had many gut & health benefits :)

Strawberry black tea or green tea (make your own and shove in the fridge) 2 tea bags got 1L of water, add some lemon slices/juice and strawberry purée or juice (or pineapple juice :)

Peach Green Tea

CHAI CHAI CHAI!

^ Add some milk and cinnamon too if you want :)

MATCHA try osuicha (thinner, less thick and strong) first if you’ve never tried matcha

(but also… uh, white stores sell like one type so stick with about one to two thumb sized scoops) SORRY FOR THE SHADE! it’s kinda true tho

GREEN TEA (do not leave your teabags in past 2 minutes, gets bitter at that point)

Oolong (taste is strong. Not for everyone) have with milk and brown sugar tho! It’s good that way too :)

Rooibos with a dash maple syrup

Classic Orange Pekoe/ English Breakfast with milk

MISC CATEGORY

ICED BARLEY TEA (grew up on this stuff in Taiwan haha ) idk if they sell that stuff here, but I love the light sweetness and it’s got this cooling effect (hence why it’s a summer drink)

WINTER MELON TEA. sweet kinda syrupy Taiwanese must have. Sorry…I doubt you could get it overseas, but look out for the condensed chunky block forms at Asian markets maybe? To cook a batch at home

Anyways, long tea ramble!! Try some out and hope you like them :)

[timetraveltasting]

ARMOURED TURNIPS (15th c.)

I finally found some turnips at the grocery store after many weeks scouring farmer's markets and grocers in my area, so I was able to make this Tasting History recipe, which has been on my to-make list for several weeks now: Armoured Turnips, a 15th century version of potatoes au gratin. The recipe comes from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, also known as Platina, and it was published in Renaissance Italy in 1499. A contemporary of Leonardo da Vinci, this cookbook was actually one he owned! I chose to make this recipe because you can't often go wrong with a dish starring cheese and butter, and I thought it would be fascinating to try a dish that Leonardo da Vinci may have made himself. See Max’s video on how to make Armoured Turnips here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

This recipe felt a lot less specific than some of the other historical ones I've made, especially in terms of ingredients. While Max used two probably very accurate cheeses to what Leonardo da Vinci would have had, I lazily decided to use two cheeses I knew would melt well and have a little taste, but not enough to overpower the dish: white cheddar and gouda. For my Poudre Douce, I used some spices that Max recommends, but I threw in a few of my own choosing. I used ginger, brown sugar, nutmeg, black pepper, clove, and cardamom. For the butter, I went a bit fancy and used some sea salt butter from Brittany. The turnips I used were three large, white ones. I didn't include the parts of them that seemed a little too fibrous.

I first peeled and boiled the turnips, then let them cool and chopped them into slices (not quite knife-blade thin, more like the size Max sliced them). I put together my spice mix, partially based on Max's recommendation, but adding in a few spices I enjoy to make it my own Poudre Douce. Individually, I'm not a big fan of each spice, but together they did smell very lovely. Layering the turnips, spices, cheese, and melted butter in the casserole dish was actually super fun, and quite satisfying. Despite the fact I would have needed more layers, I did wish I had listened to the instructions and cut the turnips thinner. I tossed the Armoured Turnips in the oven, and took it out once the cheese was bubbling and sizzling. I served it with some serrano ham and creamed cauliflower and broccoli. The butter pooled a little on top, and serving it was difficult, but impressive; one strand of cheese stretched about a metre!

My experience tasting it:

My first bite, though it contained turnip and spice, was mostly a mouthful of melted cheese. No complaints here! The cheese, like Max mentions, is really the star of this dish, and I can imagine that the taste of the dish would change drastically if you used different cheeses. Luckily, I think the white cheddar and gouda I chose suited the turnips and the spices nicely. I will admit, the spices really take a back seat in this dish, adding just a hint of flavour. The tunips themselves were cooked nicely and did suit their cheesy armour, but in future, I would slice them thinner in order to make the dish a little more cohesive (the turnips and cheese did separate from each other quite easily). While my husband and I both enjoyed Armoured Turnips, it is definitely a dish you only want to have a little of due to the amount of cheese and butter in it - not only for health reasons, but for the sheer decadence of flavour. In future, I would make this dish only once in a while, and even then, I might consider using potatoes instead of turnips, if only to absorb some of the butter so it doesn't look so absolutely artery-clogging. Still, I would consider this dish a keeper, but only for special occasions! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Armoured Turnips original recipe (1499)

Sourced from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, AKA Platina, 1499.

Cut up boiled or ash roasted turnips; do the same with rich cheese, not too ripe, but make the cheese pieces thinner than the turnip. In a pan greased with butter or other fat, make a layer of cheese first, then one of turnips; repeat, pouring in spice and butter from time to time. It should be quickly cooked and quickly eaten.

Modern Recipe

Based on De honesta voluptate et validudine by Bartolomeo Sacchi, AKA Platina (1499), and Max Miller’s version in his Tasting History video.

Ingredients:

1 1/2 lbs (700 g) turnips, washed and peeled

3/4 lb (340 g) cheese, flavorful but not too strong, Max used Fontina and Taleggio

1 stick (110 g) salted butter, melted

Poudre douce*

*Poudre douce, or sweet powder, is a spice mixture that changed slightly from person to person. It typically was made of spices like clove, cinnamon, ginger, nutmeg, and sometimes sugar.

Method:

Preheat the oven to 400°F (205°C).

Roast or boil the turnips. I cut mine in half because they were rather large, and boiled them for 15 minutes. Whether you roast or boil the turnips, don’t overcook them because they’ll get cooked more in a little bit. Let the turnips cool.

Slice the turnips “as thin as the spine of a knife”, and slice the cheese a bit thinner than that, as best you can.

Coat the bottom and sides of a small casserole dish with a little of the melted butter.

Place a layer of sliced cheese on the bottom of the dish, cover that with a layer of sliced turnip, then sprinkle a large pinch of the spice mixture over it and drizzle some of the melted butter over that. Repeat the layers of cheese, turnips, spice, then butter until the dish is full, and finish it off with a layer of cheese on top.

Bake for 12 to 15 minutes, or until the cheese is fully melted and starting to bubble around the sides.

Let it cool for 5 minutes, then serve it forth.

[michameinmicha]

2, 5, 11 & 32? c:

Hello :)

2. Do you drink tea or coffee? How do you take it?  i drink coffee every day (with milk) but im not super into the taste, its mostly just for the caffeine. I like tea too, some faves are earl grey (with milk, sometimes sugar) chamomile and peppermint (both with nothing) and this one chistmasy-blend called kaminfeuertee which you only get in the autumn market and is very special to me <3 (with sugar) But yeah there are so many good teas!

5. Do you sleep with a stuffed animal?  Yeah i have one of those ikea sharks (hes all out of shape by now, hes old but i love him, cause hes the perfect size to hug) and a smaller polar bear that i borrowed from my mum last year when my cat died. The bear lays where the cat used to sleep next to my head :,3

11. What color are your eyes?  i think it's a brown-ish green-ish mix? nothing special, but i like it

32. If you could go anywhere right now, where would you go?  uhhhhhhh my first response is 'my bed' because its such a sleepy feeling day today, but if i'm trying to think bigger i'd say the beach? any beach tbh. i haven't seen the sea in years and i miss it a lot. would love to be at the beach and play in the sand and smell the salty air!

thank you for the questions! <3

[cacaonnoisseur]

Toll House Chocolate Chip Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts

Mix dry ingredients (flour, baking soda, salt) in a bowl and set aside

Mix wet ingredients (butter, sugar, brown sugar, vanilla) in a large bowl until creamy

Mix in eggs, one at a time

Slowly mix in dry ingredients from bowl

Stir in chocolate chips and nuts with a spoon

Place tablespoon-sized drops of dough onto a baking sheet

Bake at 375 degrees Farenheit for 10 minutes

Cool on baking sheet for 2 minutes, remove and place on cooling rack

Amidst the throes of the Great Depression, Americans were without many of life’s small pleasures. Ingredients were harder to come by because of sinking wages and work opportunities, so most of the 1930s were characterized by cheap, rationed meals of essential nutrients. In 1938, the popularization of the chocolate chip cookie was a much needed relief for many families craving an easy, inexpensive treat to satisfy children and adults alike. From a supposed happy accident to the icon of the Nestlé company, the history of the chocolate chip cookie reveals how a local favorite has the potential to explode in popularity onto a national level.

The most common tale of the creation of the chocolate chip cookie is attributed to Ruth Wakefield, the owner and operator of the Toll House Inn in Whitman, Massachusetts. The story goes that Wakefield had run out of an ingredient (some sources claim it was nuts, others say butter) for her existing ice cream cookie recipe, and in a pinch, she chopped up a chocolate bar and added it to the dough instead. It is said that this last-minute improvisation was so successful that it became a permanent recipe in the kitchen, and soon after gained national fame.(1) However, as is common when exploring the origin of well-known innovations, there were some embellishments to the tale throughout its history. The true story of this delicious creation likely has less to do with coincidence and more to do with baking knowledge and business savvy.

Ruth Wakefield deserves a tremendous amount of credit for the popularization of the chocolate chip cookie, but evidence suggests that when she served them for the first time, similar cookies were already on the market in some places. As early as 1928, newspaper advertisements for a cookie that, for all intents and purposes, resembles the chocolate chip cookie were being circulated, meaning they were a delicacy already being sold in some bakeries and inns.(2) In that period, chocolate was more accessible than ever with cocoa powder on grocery store shelves, so naturally chocolate was slowly finding its place among common baked goods. As the culinary world increasingly embraced chocolate, innovative chefs like Wakefield added it into recipes for existing treats. Though she was not the sole inventor of the chocolate chip cookie, Wakefield’s real story is emblematic of the circumstances of the time, and the process by which the cookie was created. 

The Toll House Inn, opened in 1930, was a small restaurant that Ruth Wakefield owned with her husband, Kenneth, which served travelers and locals alike. With her college education as a dietician and experience as a chef, Wakefield’s menu appealed to the masses, especially her hand-crafted desserts. The particular cookie that Wakefield first added “chipped” chocolate to was meant to accompany ice cream, a kind of drop cookie that was a crunchy side dish to compliment the smoothness of ice cream.(3) It is unlikely that the circumstances leading up to Wakefield’s famous “Chocolate Crunch Cookie,” which was published in her 1938 “Tried and True” cookbook, were anything but the result of baking skill and purposeful creation.(4) The simple yet delectable treat was a massive success, and the Toll House Inn boasted the patronage of names like Eleanor Roosevelt and Joe DiMaggio stopping in to try Wakefield’s chocolate chip cookies.(5) The true popularity boom came when Betty Crocker featured the recipe for Toll House chocolate chip cookies on her radio show, giving Americans a twist on a dessert made of inexpensive and widely available goods. In 1939, the Nestlé company acquired the recipe and the Toll House name from the Wakefields in exchange for a lifetime supply of chocolate and, arbitrarily, one dollar.(6)

The social importance of chocolate chip cookies was concretely verified during the years after the Nestlé deal, as the beginning of World War Two sent Americans overseas by the thousands. Soldiers in other countries craved a piece of home during their time away, and chocolate chip cookies became a staple of care packages sent to Europe and the Pacific Theater. Seeing an opportunity for profit, Nestlé and other chocolate companies ran advertisements encouraging women to bake cookies with what little chocolate was available to send overseas: “for that soldier boy of yours.”(7) 

As chocolate chip cookies were being sent abroad, they were cemented into the minds of Americans as something to comfort us in hard times, just as they did during the Great Depression years before. The chocolate chip cookie, with its cheap ingredients, simple baking process, and warm, spirit-lifting sweetness, has defined the tastes of Americans since its creation in the early 20th century. The story of the Toll House Inn is representative of the kind of innovations that Americans were creating in the face of a massive financial depression, and how innovation is sometimes rewarded with national acclaim.

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie,” The New Yorker, December 19th, 2013, https://www.newyorker.com/culture/culture-desk/sweet-morsels-a-history-of-the-chocolate-chip-cookie

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth,” Eater, April 21st, 2022, https://www.eater.com/23033968/toll-house-chocolate-chip-cookie-myth

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

The Sugar Association, “The History of the Chocolate Chip Cookie,” Sugar.org, March, 2020, https://www.sugar.org/blog/the-history-of-the-chocolate-chip-cookie/#:~:text=The%20original%20recipe%20was%20created,intended%20to%20accompany%20ice%20cream.

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

[abookishdreamer]

Character Intro: Pherusa (Kingdom of Ichor)

Nicknames- The Golly Goddess, Bearer of Fruits by the people of Olympius

Mom by her daughters

Age- 37 (immortal)

Location- Arcadia, Olympius

Personality- She's a bubbly goddess with a carefree aura. She's creative, free-spirited, & close to nature. She's a lesbian and is casually dating.

She has the standard abilities of a goddess except shapeshifting. As the goddess of substance & farm estates her other powers/abilities include karpokinesis (fruit manipulation/generation), juice manipulation, limited photokinesis, being able to telekinetically control farming equipment, limited chlorokinesis (as it pertains to hay & grass), and limited atmokinesis.

Pherusa is the mother of the seasonal goddesses- Thallo (goddess of spring & new growth), Auxo (goddess of summer, vegetation, & plants), and Carpo (goddess of autumn & fruits).

She lives in the state of Arcadia in a french style cottage. There's a few acres of farmland along with a LARGE orchard (meant for fruit production). The interior design of the cottage is very romantic and provençal with a mix of vintage and country furniture pieces, a color palette of cream, beige, tawny, pale blue, & pastel yellow, artwork with pastural or natural themes, natural hardwood flooring, and toile de juoy patterns on wallpaper & curtains.

In addition to the farm animals, she has an animal companion- a female griffin named Honey. Honey is Pherusa's usual mode of transportation when traveling great distances, like visiting her daughters in New Olympus or visiting faraway friends. She mostly gets around in her classic 70's style bright orange VW beetle.

She always starts of her mornings with a session of yoga.

Instead of lotion, she moisturizes her skin with coconut oil.

Pherusa loves her "chickadees." She doesn't play favorites and loves her daughters equally. Pherusa not only makes it a priority to spend time as a family, but also individually- whether it's surfing with Auxo, bike riding with Thallo, or going to the farmer's market with Carpo. They also play music together with Pherusa being a featured artist on The Gypsy Belles' bonus track "Prairie Poets" on their album A Vintage Year.

She can play the acoustic guitar, autoharp, & the dobro!

A typical breakfast for her is belgian style whole grain waffles topped with cottage cheese, sauteed apples, maple syrup, and cinnamon sugar along with a fruit salad parfait & scrambled eggs added with sausage, onions, peppers, and tomatoes. She also likes several slices of lightly toasted white bread topped with butter & different kinds of fruit marmalades. From her own cereal brand her favorites are the summer berries flavor, the vanilla spice flakes, the apple cinnamon o's, and the oatmeal peanut butter.

Pherusa keeps her red hair in a neck length lob. She likes the Glory's Crown citrus and herbal musk shampoo & conditioner as well as the apricot oil hair spray.

Instead of perfume, she prefers to use fruit essential oils (behind her ears, inside her wrists, on her ankles, between her bosom, and on the side of her neck). Her favorite essential oils are the pink grapefruit, passionfruit, cherry, & apple.

Pherusa's closet consists of form hugging dresses, wedges, platform sandals, flowy mini skirts, bright colors, bold patterns, high waisted flare pants, and peasant blouses.

A go-to drink for her is her homemade carrot juice. She also likes coconut water, watermelon juice, citrus infused mineral water, iced tea, peach lemonade, ginger ale, pomegranate tea, lychee-passionfruit boba tea, red sangrias, aperol spritzes, orange soda, appletinis, cherry sazeracs, seabreeze cocktails, and champagne. Usuals from The Roasted Bean include a large iced green tea & an olympian sized fruit punch splash.

Pherusa's favorite makeup products to use is the Olmorfia blush powder in "strawberry crush", the plumping lip glaze in "persimmon" (a bold reddish brown), and the Museology UV liquid eyeliner in "electric shock", a bright neon yellow.

Her ultimate guilty pleasure is a large pizza topped with pineapple, yellow peppers, & jalapeños.

Pherusa's primary source of income comes from her cereal brand Golly Grains, the 2nd most popular after Earthly Harvest. Golly Grains' animated commercials and online ads are quite popular as well as its slogan- "A golly way to start your day!" To help out her daughters, she models for their clothing brand Treis Epochés.

From The Bread Box, she likes the chicken salad sandwich along with a watermelon feta salad.

Some of her favorite frozen treats include pineapple coconut ice cream, mango sorbet, and pomegranate sorbet.

In the pantheon Pherusa has a deep friendship with most of the agricultural deities like Demeter (goddess of the harvest & agriculture) and Eunostos & Promylaia (goddesses of the flour mill). Pherusa is the noná to Krysothemis (Kristy), the daughter of Karmanor (demi-god of the harvest). Her best friend is his sister Karme (demi-goddess of the harvest). Pherusa loves traveling to Eleusis to see her, looking forward to her delicious corn pudding! She even views Eubouleus (god of the swine & ploughing) as a father figure.

She's also friends with Kéfi (goddess of mirth), Apheleia (goddess of simplicity), Oeno (goddess of berries & wine), Thilasmós (goddess of nursing), Anatole (goddess of sunrise), Damia (goddess of naturalness), Elais (goddess of oil), Spermo (goddess of grains), Nymphe (goddess of self-care), Rhapso (goddess of sewing), Hestia (goddess of the hearth), Philotes (goddess of sex, friendship, & affection), Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Eváeros (goddess of air & the zodiacs), and Záchari (god of confectionery).

She loves snacking on plaintain chips.

Her and Thilasmós often bond over about the attention and comments they get due to their ample chests.

Pherusa went to New Olympus Fashion Week for the first time last year when Rhapso got her & Eváeros exclusive front-row tickets.

She appeared once in a nude spread for Zeus' mens' magazine. Her photoshoot "broke the internet" for a few minutes when the images made its way on Fatestagram.

Some of her favorite desserts are Záchari's honeyed fig crostatas (dusted on top with an extra helping of powdered sugar), Eváeros' ambrosia salad, Karme's peach bourbon upside-down bundt cake, and the orange lemon pound cake from Hollyhock's Bakery.

As for her love life, Pherusa is enjoying her singledom and meeting new people. Her last serious relationship was with an anthousai named Amaryllis. Pherusa has a few dating apps on her smartphone- also having gone out on more than one date with a maenad named Rhiannon.

A couple of months ago Pherusa flew to Cyprus to hang out with Philotes. They had fun at a nightclub, got a bit tipsy, and ended up making out on the dancefloor. Things got steamier when Philotes went down on her in the nightclub's bathroom. Days later, Philotes reached out to her to "clear the air" with them admitting their attraction to each other. Pherusa was taken aback when Philotes offered up the idea to sleep with each other while her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) watches, without participating. She hasn't given her an answer yet.

Pherusa has a growing collection of Diamond Ave. fruit themed jeweled clutches. She herself was able to get the orange slice one (which costs 4,000 drachmas) while Karme got her the peach shaped one. As a summer solstice gift last year, Rhapso got her the pineapple shaped one!

In her free time she enjoys sunbathing, gardening, swimming, cooking, baking, bike riding, reading, shopping, spending time with her daughters, golf, fishing, and spending time with her friends.

Her favorite meals include chilled peach soup with fresh goat cheese, roasted lamb chops with a cherry glaze, and coconut chicken curry with white rice.

"If you eat today, thank a farmer."

[comrade-rat]

Some great easy vegeteble hacks I've found as an EXTREMELY picky eater & autistic person (obviously this is what works for me and won't work for everyone but maybe it can be used as a jumping off point for others?) :

Baby carrots! They are sweeter (I've found) than full sized carrots and are usually already washed and can be eaten straight out of the bag. You can dip them raw in dressing, yogurt, chocolate, pretty much anything! Steam/lightly boil for a few minutes if you want a softer cronch, or! (my favorite when I have the spoons to do it) try them glazed in the oven with brown sugar and butter and honey! I love baby carrots soooo much.

Fry that shit! Adding some pan-fried cabbage, onions, broccoli, carrots, whatever you want, to fried rice or noodles can be a great way to enjoy vegetables! Just because it's got oil and salt on it doesn't change the fact that it's got important vitamins and fibers your body needs, it just makes it taste different! Plus, pan-frying is pretty quick and doesn't require much to prep or clean. I'll make a packet of microwave rice, a packet of microwavable steamed vegetables, and fry them suckers together on low - to- medium heat with vegetable oil and an egg. Add or subtract ingredients to your desire (I'll add vegan bacon and soy sauce) and the whole thing takes 10-15 minutes and I can sit down for most of it.

Add cheese! If you enjoy cheese as much as I do then boy howdy do I recommend it with veggies. You can put that shit on salads, omletes, pasta, pretty much anything and it can make your vegetable experience from a chore to a joy. I love cheesy cauliflower which is just cauliflower and cheddar cheese I can make in the microwave in just a few minutes. (you may be noticing a theme)

Buy pre-cut and/or pre-mixed vegetables. It might be a tad more expensive in the store than buying whole, but if you struggle with executive dysfunction or pain or anything like that, you are more likely to eat it if it's easy to consume than something requiring prep.

"baby" vegetables are sweeter and sometimes more nutritiously dense than "adult" vegetables. Baby carrots not so much, but baby greens like spinach and kale are actually harvested as young leaves and as such, tend to be sweeter. If you can find them, x-sprouts are very nutritious as they are plants just sprouting and packed full of nutrients they would use to jumpstart growth to adult plants, I recommend sunflower sprouts myself :).

Frozen vegetables are not less healthy! Fresh frozen vegetables are exactly that, fresh and frozen. Thawed fresh-frozen green beans are pretty much just as nutritious as the ones your aunt got at the farmers market, the fact that you've had them in the freezer for a month doesn't change that because they were preserved by the freezing process.

Experiment and have fun! Remember that however you prepare them or whatever you mix them with to make them you-friendly, in the end you are still eating vegetables and getting the same stuff from them you would get if you didn't make them that way. While it's true some vitamins and other nutrients are lost when cooked, most of them are still in there and glazed carrots with sugar and butter have nearly the same amount of nutrients as raw carrots and the idea that the tasty parts make them "unhealthy" is dangerous and wrong. Food isn't good or bad, healthy or unhealthy. Unless it is making you sick, food is good for you and your body needs it for energy.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[amrutatbrc1]

Specialty Sugars Market By Product Type, By Manufacturers, By End-User And Market Trend Analysis Forecast 2033

The specialty sugars global market report 2024 from The Business Research Company provides comprehensive market statistics, including global market size, regional shares, competitor market share, detailed segments, trends, and opportunities. This report offers an in-depth analysis of current and future industry scenarios, delivering a complete perspective for thriving in the industrial automation software market.

Specialty Sugars Market, 2024 report by The Business Research Company offers comprehensive insights into the current state of the market and highlights future growth opportunities.

Market Size -

The specialty sugars market size has grown steadily in recent years. It will grow from $38.78 billion in 2023 to $40.65 billion in 2024 at a compound annual growth rate (CAGR) of 4.8%. The growth in the historic period can be attributed to growing health and wellness trends, expansion of the food and beverage industry, increasing home baking and cooking, rise in disposable income, and increasing demand for specialty sugar.

The specialty sugars market size is expected to see steady growth in the next few years. It will grow to $49.18 billion in 2028 at a compound annual growth rate (CAGR) of 4.9%. The growth in the forecast period can be attributed to growing demand for healthier alternatives, surge in demand for new flavors, increasing demand for bakery products, growth of the packaged food industry, and increasing demand for ready-to-eat convenient foods. Major trends in the forecast period include the introduction of organic and natural products, expansion of e-commerce channels, sustainability and ethical sourcing, growing interest in gourmet and artisanal foods, and development of innovative and creative products.

Order your report now for swift delivery @

The Business Research Company's reports encompass a wide range of information, including:

1. Market Size (Historic and Forecast): Analysis of the market's historical performance and projections for future growth.

2. Drivers: Examination of the key factors propelling market growth.

3. Trends: Identification of emerging trends and patterns shaping the market landscape.

4. Key Segments: Breakdown of the market into its primary segments and their respective performance.

5. Focus Regions and Geographies: Insight into the most critical regions and geographical areas influencing the market.

6. Macro Economic Factors: Assessment of broader economic elements impacting the market.

Market Drivers -

The increasing demand for bakery products is expected to propel the growth of the specialty sugar market going forward. Bakery products are a diverse range of sweet and savory baked goods that use specialty sugars to enhance their taste, texture, and appearance. The demand for bakery products is rising due to shifting consumer preferences towards convenience foods, expanding retail channels, and a desire for indulgent and diverse food options. Specialty sugars boost bakery goods by increasing flavor, texture, and visual appeal and catering to changing customer preferences for natural and premium ingredients. For instance, in May 2024, according to the United States Department of Agriculture, a US-based federal executive department, in 2023, Canada's total baked goods export value was 2.80 billion, up from 2.70 billion in 2022. Therefore, the increasing demand for bakery products is driving the growth of the specialty sugar market.

Market Trends -

Major companies operating in the specialty sugar market are developing rare sugars to provide a low-cost, healthy sweetener alternative to sugar. Rare sugars are a specialty, low-calorie sweetener that substitutes standard sugars in food and beverage recipes. For instance, in January 2023, Bonumose, Inc., a US-based early-stage food ingredient and enzyme innovation company, and ASR Group, a US-based refiner and marketer of cane sugar, initiated the production of tagatose. It has essential functionality such as bulking, mouthfeel, caramelization, freezing-point depression, and low hygroscopicity, making it suitable for existing food production systems. Tagatose has a minimal glycemic index of 3, as opposed to 68 for sucrose and 100 for glucose, making it ideal for people with diabetes. Tagatose is 92% sweeter than ordinary sugar and has a clean, no-aftertaste flavor profile. It is the first sweetener to achieve the NutraStrong prebiotic verified certification, confirming it as an attractive ingredient for businesses seeking functional, low-calorie products.

The specialty sugars market covered in this report is segmented –

1) By Type: Brown Sugar, Icing sugar, Demerara Sugar, Muscovado Sugar, Other Types

2) By Sales Channel: Business-To-Business, Business-To-Consumer, Online Retailing

3) By Application: Food And Beverage Industry, Food Service Industry, Retail

Get an inside scoop of the specialty sugars market, Request now for Sample Report @

Regional Insights -

North America was the largest region in the specialty sugars market in 2023. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the specialty sugars market report are Asia-Pacific, Western Europe, Eastern Europe, North America, South America, Middle East, Africa.

Key Companies -

Major companies operating in the specialty sugars market are Cargill Incorporated, Wilmar International Limited, Louis Dreyfus Company, Raizen, Suedzucker.com, Tereos, Eid Parry India Limited, Tate & Lyle, Lantic Inc., Florida Crystals Corporation, Tongaat Hulett, Bajaj Hindusthan Sugar Ltd., Balrampur Chini Mills Ltd., Triveni Engineering & Industries Ltd., Manildra Group, Dhampur Sugar Mills Ltd., Dwarikesh Sugar Industries Limited, Guyana Sugar Corporation, Nordzucker, Belize Sugar Industries Limited, Thai Roong Ruang Group

Table of Contents

1. Executive Summary

2. Specialty Sugars Market Report Structure

3. Specialty Sugars Market Trends And Strategies

4. Specialty Sugars Market – Macro Economic Scenario

5. Specialty Sugars Market Size And Growth

…..

27. Specialty Sugars Market Competitor Landscape And Company Profiles

28. Key Mergers And Acquisitions

29. Future Outlook and Potential Analysis

30. Appendix

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