#Creamy Vegetable Grits

[ladywellcare111]

Can i eat Grits after an Abortion for Fast Recovery

Can i eat Grits after an Abortion for Fast Recovery #Can #i #eat #Grits #after #an #Abortion #for #Fast #Recovery #grits,shrimp #and #grits,grits #recipe,how #to #make #grits,cheese #grits,easy #grits,shrimp #and #grits #recipe,how #to #cook #grits,easy

Eating grits after an abortion for fast recovery, which is easy to digest and provides carbohydrates, fiber, and essential nutrients. They can be a good source of energy during the recovery period. 1. What are Grits? Grits are a breakfast dish prepared by cooking coarsely ground cornmeal into a porridge-like consistency. They are a staple food in Southern United States cuisine, commonly enjoyed…

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[pricetagged]

sacrum

It's not denial, and it's not grief. How can it be when you're not dead? Or: Simon visits your tomb. It wouldn't be the first time he got grave dirt under his fingernails.

2.7k words. GN reader.

Warnings: death; grief; unhealthy coping methods; denial; mild gore and horror; references to ghost's past (being buried alive); implied character death; unhealthy thoughts; grave digging (simon literally tries to dig you up).; unedited.

Look after yourselves please. Read the tags and skip if necessary 💖

_____________

He is overwhelmed with the smell of rot.

That sickly, sweet scent of decay. Vegetation and plant matter transmuting into sticky, pulpy mulch, life rendered into dirt. It's the white lilies that bother him specifically. They're resting there, creamy white petals blooming open and speckled with dustings of heady, brown pollen. It's like looking at his own pale, wan face dusted with pockmarks and freckles, a grotesque mirror image. Beauty and rage. He looks at them and they look back, open and pretty and sweet where he is not.

And they reek. In this place of dirt, in this place of twigs and soil and peaty, earthy humus how did they spray their perfume? An altogether too syrupy, cloying bouquet that stagnates around you, settles at his feat like dense, soupy fog.

He knew that you hated them - funeral flowers, you called them- and he scoffs, toeing at one of the drooping, lurid white petals until it wilts underfoot. Lachrymose, it seems to weep great fat droplets of dew or oil or whatever it is that cries out wet with a wave of pungent redolence. You hated them, and it's so fucking stupid that they're here now because you aren't dead.

He'd nearly bitten Johnny's head off when he asked about your favourite flowers, the sergeant's voice pitched low and thick like he'd half-swallowed the words before they'd even come out. 'Dinnae want to get her something she wouldnae like, but my ma always said that carnations were fittin' for-' the rest of the words seemed to whither, choked like weeds under the weight of his glare. He wasn't quite sure what he said next, only remembering the stricken, glassy look in Soaps eyes and then the weight of his Captain's hand on his shoulder hauling him out for some air. He'd shrugged that off, too. Roughly. Circled around to face him like a dog in a pit. His teeth ached, itched to bite, clamp down and shake and tear, but even mad dogs know not to bite the hand that feeds them. Instead, he'd bristled, hackles raised high as he shoulder-checked Gaz on his way back inside.

Heard them whisper, too, as he passed, hushed and soft like they were all too aware of his pricked ears and quivering, hungry jaw. Mandated compassionate leave, numbers for bereavement counsellors. Denial. Grief. It's a load of shit.

Holding back the words feels like throwing grit on the fire; it's a battle, suppressing the heat and the rage but feeling it pop and spark and simmer beneath the surface. It's not denial and it's not grief. How can it be when you're not dead? He'd crumpled the order of service program, all crisp white parchment and serif-fonted verses. He'd held it so tightly in his shaking hand that it tore and cracked, card-type rendered to clay under his heavy fingerprints. He held it like that, thought about ripping or tossing it but your face looked back at him from the front page.

Smiling. Beautiful. Flat.

True, it wasn't you, but how could he ever damage something made in your image?

It was that pamphlet that led him here, now. He hadn't attended the service, hadn't wanted anything to do with that absolute farce. Had ignored the phone calls, the knocks on the door. You were not dead, and he was not alive. True to his callsign, he existed in some hazy, temporal space. Sustained on rollie cigarettes and tepid tea. It gave his hands something to do, thumbing at filters and glossy, thin paper in lieu of something worse. In lieu of his darker vices. In lieu of disappearing altogether into The Ghost. Faceless form. Nameless, too. But even smoke and shadows move, and he found himself turned Orpheus, drifting past the souls and shades of the departed until-

Until he's face-to-face with those lilies and that little patch of moss on the corner of your grave. Just a little speck of green against black marble. Typical of you, to bring life into desolate spaces. For you to furnish something soft and verdant where others see only hard, cold, dark. You'd burrowed deep into his driftwood body, a little seed that cared not for his splinters and hollowness. He'd been shaped, fractured, by salt and pressure. Twisted into some gnarled, dead branch but maybe that was the beauty of it. Maybe that was a portent, a sign, that he could be useful to you. That you could climb on, cling on and let him pull you up. That you were nestled inside, marrow deep in the mulchy, spongey hollows of his bones. Not hard enough or weathered enough by yourself. No sun-bleached, ossein outer shell of your own.

No matter.

The soil was strangely warm, piled high, and packed tight above where you lay. He dug his hands in, scarred, meaty paws chasing the warmth that surely was coming from you. It was wrong, actually, to say that it was strange. Anywhere that housed you would be warm. He was. His lungs were burning, squeezing at him, oxygen burning like bourbon as it whistled down his throat and smouldered in his belly. His face was cold, though, mouth and nose numb and something wet leaking and pooling down at his chin where he's tugged down his mask. Confusion titled his head, eyes closed towards the sky, neck arched in the closest he'd come to prayer in years. It wasn't raining, but something was dripping down his face.

He'd knelt like this before, put loved ones into the earth and stood stoic under the pitiful gazes and awkward, pinched smiles of acquaintances and strangers. Unbidden, the words from Tommy's - god, Tommy, Joseph, Beth - funeral echoed through his mind. The body that is sown is perishable, it is raised imperishable.

He'd done it.

Walked in shadow steps across the Mexican border leaking blood and viscera, yes, but undead. It is raised in glory, it is sown in weakness. He'd clawed his way out once. Dragged his weak, struggling body to the surface to draw gasping, ash-tainted breaths and haunt the earth again. He'd help you do the same. You need him to.

Soft thing. You needed him to help you claw at the rich, grave dirt above your body, great scooping handfuls until his hands were stained with it. It was keeping you down there all compressed and boxed in, and he just knows you'd hate it. Hate being from him, hate being alone and in the dark listening only to the writhing of worms and the footfalls from above. You'd always cry a little when he was deployed, resigned and beautiful as you sniffled your farewells. Not goodbyes, superstition or hope preventing you from ever uttering words so final. So severe.

It's not goodbye if I'll see you later!

He swatted hard at his ear, his temples, fingers puppeted by paroxysm as the rich, peaty marl below him turned to dust and loam. Just for a second. Just for a whisper, the air he was breathing was thin and acrid and tasted like sand. He squeezed his eyes shut, screwed so tight that phosphenes danced behind the lids. One breath. Another. He could feel the soil caking and cracking on his skin, smell the heady, peaty turf and he was back.

The last enemy that will be destroyed is death. There was no Vernon here. No Manuel Roba, no Zaragoza Cartel. Just you, the dirt, and the foolish reaper that thought it could keep you from him.

After all those years grave dirt lingered beneath his fingers. It slotted in, filled in the groves of his knuckles and nailbeds like the tide returning to rockpools and crags along the shore. His body was made for this, forged by this, hewn from rock and dirt and left to shamble in the shape of a man. It's why he was numb to it, why stones crumbled to pumice dust as he clawed ever deeper. It was easy to ignore the jagged little pits of sediment that dug under his nails, stabbing until he dripped red from the quick. Watering your grave, he gave an offering of blood, sweat, and tears. You must have accepted this tribute, been satisfied in this champion for your soul because he felt something tugging at his chest. Deep, behind muscle and fat and gristle his heart sped up. Pounding so hard it nearly hit his ribs. He could feel it, see it when he closed his eyes. His red string connected to yours, all twisted and threadbare and fraying where it bored down into the earth, but still there. Still vibrant and raw and red.

And so close.

It was different digging down. When he'd first been reborn, he'd had company. There was him, and a lump of festering meat. A sack of bones moldering beside him in the casket. Dead and useless. Until it wasn't. Until he'd nearly passed out twice, arm shaking and stomach seizing as he raised his broken fingers to what used to be its face. There was no air, just lungs heavy with copper and carbon. He'd been hysterically lucid, thankful that that sick fucks had at least broken his nose before they tossed him in the pit. Probably severed his olfactory nerves but it was a blessing, really, not to smell the putrid, festering thing that was oozing over his fingers as he scratched and gouged until he hit bone. He had enough of his senses to kick at the boards above him, contorting around the hollow spots in the hope that the pressure of the dirt wouldn't do him in. Not killed by fucking soil, not when the bastards who wanted him dead had already tried and failed with greater means.

Digging up was like drowning. Like being dragged away by a current, water pressing and squeezing at your head until your ears popped and your eyes bulged.

It was fighting the urge to breathe, body struggling and kicking so hard against a nature that didn't care. Cruelty from indifference. Lactic acid burning and cramping through muscles that you couldn’t stop moving. Stop moving and you're dead for real. Digging up was rage and hope, something fiery and heavy pulsing under the skin. He remembered some poem he had to memorise back at the state comprehensive. Hope is the thing with feathers. He was shit at English, never cared for it. But he remembered that because it was so bloody trite. He'd told the teacher, first time he'd ever volunteered an answer in her class, and she screwed her nose up at him. Sent him out for cheek. Only it wasn’t cheek. Hope was the worm wriggling around in his guts. The stupid parasite that fed off his fear and made him wonder if he could be purged of it. Those same maggots writhed in his guts, wriggling and squirming as he kicked and pulled up. And up. And up.

Digging down, though. Digging down was harder. He wasn't getting dragged down by the current; no, he was sloshing great bucketfuls of water behind him, wondering why the ocean wasn't yet drained. It was frustrating, endless. Some kind of wank Greek tragedy where he'd been cursed to repeat the same task, over and over again. To have what he wanted, just out of reach, the finishing line set and reset at someone else's whim. Tantalus, Orpheus, Prometheus. He knew what they'd done to offend the Gods, but what about him? What bargain had Shepard and Price struck to have him back? To have him stalk and hunt under their flags, their causes. Would you disappear forever, trapped in the caves of the underworld if he tried to look at you one last time?

His body wasn’t his anymore, hadn't been for a while. Not since Mexico, and maybe even before that. He was more ghoul than man then. Some kind of shambling hellhound they set loose and tasked to kill. But his body wasn't theirs either, not anymore. He'd folded you inside himself so carefully. Made a home for his heart and yours in the cradle of his ribs until he wasn't sure where yours began and his ended. He gave his body in service to you. His heart, his mind, the gristle of his ugly mug - all those chunks of meat were yours. What use was he, then, if he couldn't protect you?

Six-foot-something and 200lbs of weapon rendered flesh, and you're damned bloody right he'd use it to reach you.

Except, something was broken. Salt stung at his eyes; whether perspiration or tears he wasn't entirely sure. Because there were tears, he could admit that now. He could admit that to the magpies watching him from the cracked, weather-worn tombstones littered around. He could admit that in the thick silence - heh, quiet as the grave - settling eerily as dusk fell like a blanket.

'Fuck.'

Regret punched him in the liver, bent and stooped him under his face was buried in the upturned earth below his hands. The first word he'd said to you since his last mission and it was 'fuck'. He didn't even say it properly, just gasped it out as he crumpled in on himself like wet tissue. Voice all damp and cracking like even that one word didn't want to come out. Soul of a poet, him.

You knew he wasn't a man of many words, though. You'd forgive him.

He was tired now. Exertion drank from him, stripped him down to his crypt-cold bones. He didn't think ghosts got tired, but here he was shaking and kneeling in the hollow of your grave like a starving mutt. Pawing and pawing at you until his nails cracked and his fingers bled. It was sapping out of him, now, candle in his chest flickering lower as he got closer and closer to where you were waiting for him. His face was wet, the wind stinging at bitter trails that swelled over his pallid cheeks. Blinking sluggishly, he licked at his cracked lips. Apprehension lingered there, danced along the seam for a second.

Whatever he finds down there, whatever state you are in he will join. You will rise together or rot together, there is no other way this can go.

His breaths catch in his ribs, jumping too quickly past his diaphragm but not quite strong enough to breach. Instead, they flutter downwards. Or something does, something sets his fingers to shake as they brush against polished wood slick with condensation. It's so cold, you must be so fucking cold in there. It sounds hollow, too, knock reverberating like a church bell from where his clumsy, swollen knuckles bump across the lid.

A person cannot enter the realm of the dead more than once. Not while they're alive. So this is it.

And he's so tired, thoughts turning sluggish and foggy as he folds his body over yours. There's just that panel of wood separating you now. The closest you've been to each other in weeks. Christ, he's given so much of himself already. So much, from such a young age. He's not sure he could even go on without giving, without a mission. But he swore to you, swore just before he left that this was the last one. Told you that he'd speak to Price, ask for family leave or an active service break or something so that you and he -

so that -

so-

Fuck, he couldn't quite catch the thought before it slipped away. Couldn't quite get his eyes to open, either. Just feathery lashes fluttering against his cheekbones until he gave in. Until he let them drift shut.

Maybe it wouldn't be so bad to fall asleep here. Just you and him, together. He could picture it; your head must be somewhere just below his. You'd probably tucked a hand under your cheek, angled slightly to the right so that he could reach out and touch you from his left. His hand slid across the slick, dirt speckled board, tapping out the syllables of your name with his fingertips. Curled around each other, forever, in the cold, dark earth.

________________

Sorry, I hurt our boy 😢 Not really confident in doing Simon's PoV - I always write from reader's perspective but, uhh, not really possible here. Just had to get the idea out bc it's been rolling around in here, gathering dust. Maybe it's been done before? Idk.

Some biblical, wuthering heights, and Greek myth references. And no shade to emily dickinson; that's ghost's opinion, not mine!

Knight ghost part ii will be out this week (finally lol, yay). Then some of the other stuff I've banged on about.

[smudgingpumpkins]

11.11.2023

Morchella

-Commonly known as the Morel mushroom-

Where: Worldwide, predominately in the Northern Hemisphere

Grows on the ground near dead or dying ash, elm, oak, aspen, and pine trees. Morels are more likely to grow in recently burned or disturbed areas.

When: March-May

This picture was taken by my friend Matt during his work trip around Patagonia, freshly picked a bit early for its season.

Morels are quite the culinary delicacy. I have never prepared wild ones on my own, so I am quite jealous that Matt and his coworkers got to enjoy them! (They prepared it on the pizza, which sounds nice but Matt reports that it may have muddled the morels' true flavor).

----------

Appearance:

Morels' caps are rounded and pointed, looking like a smushed honeycomb (ridges and deep pits). They can grow up to anywhere between 5-10 cm in height (or even bigger or smaller depending upon the exact species), and 1-3 cm in thickness.

Morel caps can be greyish, tan, or various shades of brown and the stems are an off-white or creamy color.

Taste:

Morels have an earthy, nutty, delicious umami flavor.

They are great to consume alone, either dried or freshly cooked, but of course, morels pair well with many dishes (especially, hearty grain meals): creamy grits, pastas, and rice! Spring vegetables such as asparagus, peas, and carrots complement the morel mushroom very well.

You should ALWAYS cook wild mushrooms for the safest outcome, even if you are sure the mushrooms you foraged are safe to eat.

This mushroom contains high amounts of vitamins D and B, and is rich in iron and manganese!

Medicinal Use:

Morel mushrooms have been utilized for centuries for all sorts of purposes across the globe. It has been spiritually interpreted as representing prosperity, abundance, and fertility . . . perhaps alluding to how morels grow in bountiful clusters within damaged or disturbed areas, which may appear to be miraculous.

Morchella contains some of the highest amounts of vitamin D out of any mushroom, which is great for healthy bone growth and a sturdy immune system. Research also shows there to be antioxidant and anti-inflammatory properties--attributed to polysaccharides, phenolic compounds, tocopherols, and ascorbic acid--which are linked to reducing the risks of developing cancer cells, and heart and liver diseases.

Of course, these mushrooms do not substitute medical attention and prescriptions. Further research is needed, and these studies show that Morchella helps with acting as a possible preventative measure for health risks--it is not a cure.

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**False morels may be mistaken as true morels. The former may contain a toxin called monomethyl hydrazine, which causes vomiting, vertigo, and potentially death.

**False morels include: Verpa bohemica (Wrinkled Thimblecap), Gryomitra esculenta (Conifer False Morel), Helvella vespertina (Elfin Saddle), among others in these genera.

Figuring out the difference between true and false morels can be difficult. True morals are hollow on the inside, and uniformly have ridges and pits all over its cap. Typically, true morel caps are longer than the stem. False morel caps tend to look more "squished," be shorter, and have more lobed/wavy ridges. They are not hollow, being filled with tissues or fibers.

Here is a handy chart created by the Mushroom Appreciation website:

[annachum]

What some of the Avengers may make for dinner for the rest of Avengers in tow ( an example ) :

. Tony : Definitely Pasta Al Ragu ( of any pasta that goes well with the Ragu which turns out to be a Carbonelli household recipe ), Antipasto Salad, and also Baked Apples and Pears stuffed with Nuts and raisins

. Pepper : Tomato Soup, Roast Beef with Mashed Potatoes, Gravy and Root Vegetables, and also Gooseberry crumble

. Steve : Apple Pie, Grilled Salmon with Lemon Butter and Mashed Potatoes, and Creamy Mushroom Soup

. Thor : Smorgasbord, Stuffed Roast Whole Tuna, and also Pumpkin Hand Pies, and Mead

. Natasha : Solyanka ( a Russian spicy fish soup ), Black Rye Bread with Goat Cream Cheese, and Bite Sized Syrniki ( a type of Russian cheesecake )

. Sam Wilson : Jambalaya, Crawfish Hand Pie, and Beignets with Fruit Jam

. Bucky : Sarmale ( Romanian Cabbage Rolls ), Bean and Oxtail stew in Bread Bowl, and Miniciunele

. Bruce : Chicken Pot Pie, Roasted Root Vegetables, and Chocolate Ice Cream

. Wanda : Romani Chicken Stew, Challah Bread, and Sticky Rice Pudding

. Vision : Scottish Beef Stew, Roasted Baby Carrots, and English Summer Pudding

. Rhodey : Grits and Shrimp, Tomato and Salmon Soup, and Peach Cobbler

. Clint : Gratin Dauphinoise, Roast Lamb Chops with Mint Sauce, and Pear Crumble

. Laura Vlahos - Barton : Stuffed Grape Leaves, Greek Lamb Stew with Feta and Mint, and Cheese and Fruit platter with Honey

Bonus : Some of the New Avengers ( both possible and confirmed )

. Shang Chi : Hong Shao Rou, Cabbage and Chilli Stir Fry, Rice, and also Green Bean Soup ( a type of Chinese dessert )

. Yelena : Pierogi, Ukrainian Beef and Potato Stew, and Khrustyky ( a type of Ukrainian fried cookies )

. Kate Bishop : Steak Frites, Ratatouille, and Blueberry Cobbler

. Marc Spector : Estofado ( a Guatemalan Pork stew ), Arepas and also Fruit Platter

. Layla : Koshari, Egyptian Stuffed Vegetables, and Zalaiba ( Egyptian Honey balls )

. Shuri : Wakandan Jollof Rice, River Tribe Fried Plaintains, and Chocolate Ice Cream

. Leiko Wu : Manchurian Pickled Cabbage and Pork Belly Stew, Steamed Vegetable Dumplings and Red Dates stuffed with Nuts

. Dr Strange : Nepali Vegetable Stew ( he was in Nepal for a whole year, come on now ), Nepali Lamb Pulao, and also Sheep's Milk Ice Cream

. Hercules : Roast Leg of Lamb, Greek Mezze platter ( with olives, pickles and cheese ), Greek Lemon Rice, and Baklava

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**NO TICKETS SOLD AT PARK**MUST PURCHASE ONLINE BEFORE EVENT**

SPECIAL CURATED FULL MENU BY THE PRIVATE CHEF:

-Superfood Salad (v)

-Creamy Parmesan Risotto w/Vegetables(veg)

-Wild Caught Shrimp & Gouda Grits

-Seared NY Strip Steak w/herbed Garlic Butter

-Grilled Barbecue Chicken Flatbread

FULL SERVICE BAR

This festival will be the last Friday in September, every year going forward!!!

Be part of history as the festival’s inaugural year begins NOW!

An exquisite evening of music in nature’s purest surroundings. The first of an annual festival, generously sponsored by:

VoiceOfRzn Management & Consulting

World of Agape Designs

J. Elaine Designs

Elaine Mylius

Marlon McElroy

ILLOGIC

Judayza Johnson

Alexander Scales

TICKETS AVAILABLE AT DREPEACE.COM

[generalrice]

Discover the Best White Corn and Arborio Rice at General Rice

At General Rice, we take pride in offering top-quality grains that cater to the diverse culinary needs of our customers. Whether you're in search of premium white corn for sale or looking to buy Arborio rice online, we provide products that meet the highest standards of excellence.

Why Choose White Corn?

White corn is a versatile grain used in a variety of dishes, from traditional cornbread to tortillas and more. It is a staple in many kitchens, offering a slightly sweet flavor that enhances the taste of numerous recipes. At General Rice, our white corn is carefully selected to ensure it delivers the best quality and flavor. Here’s why you should consider purchasing white corn from us:

Nutritional Value: White corn is rich in fiber, vitamins, and minerals, making it a nutritious addition to your diet. It is particularly high in antioxidants, which are beneficial for overall health.

Culinary Flexibility: Whether you're making tamales, grits, or a savory corn pudding, our white corn is perfect for a wide range of recipes. Its mild flavor and smooth texture make it a favorite among chefs and home cooks alike.

High-Quality Selection: At General Rice, we offer only the best White Corn for Sale. Our corn is sourced from trusted farmers who prioritize quality and sustainability, ensuring that every kernel meets our stringent standards.

The Excellence of Arborio Rice

Arborio rice is essential for anyone who enjoys cooking creamy risottos. Known for its high starch content, Arborio rice absorbs liquids well and releases starches that create the creamy texture risotto is famous for. If you're looking to buy Arborio rice online, General Rice has you covered with top-tier options that will elevate your culinary creations.

Perfect for Risotto: Arborio rice is the go-to grain for making risotto, an Italian dish beloved for its rich, creamy consistency. The starchy content of Arborio rice is what gives risotto its distinctive texture, making it indispensable for this dish.

Quality You Can Trust: When you buy Arborio Rice Online from General Rice, you’re getting a product that is rigorously tested for quality. We ensure that our rice grains are plump, uniform, and ready to give you the best results in the kitchen.

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Why General Rice?

When you shop with General Rice, you're not just buying grains; you're investing in quality, flavor, and the confidence that comes from knowing you’re getting the best products available. Here's what sets us apart:

Commitment to Quality: We take great care in sourcing and selecting our grains to ensure they meet the highest standards. From the field to your table, our white corn and Arborio rice undergo rigorous quality checks to guarantee their excellence.

Sustainability Practices: General Rice is committed to sustainability. We work with farmers who use environmentally friendly practices, ensuring that our products are not only good for you but also good for the planet.

Convenient Online Shopping: We know that your time is valuable, which is why we offer a seamless online shopping experience. With just a few clicks, you can have premium white corn and Arborio rice delivered straight to your door.

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Cooking with General Rice Products

Both white corn and Arborio rice can be used in a wide variety of recipes, offering you endless possibilities in the kitchen. Here are some ideas:

White Corn Tortillas: Use our white corn to make fresh, homemade tortillas. These tortillas are perfect for tacos, enchiladas, or as a side to your favorite Mexican dishes.

Classic Risotto: Use our Arborio rice to create a classic Italian risotto. Sauté some onions and garlic, add in the rice, and gradually stir in warm broth. Finish with a sprinkle of Parmesan cheese for a rich, comforting meal.

Cornbread: Our white corn is perfect for baking a moist, delicious cornbread. Serve it alongside soups, stews, or enjoy it on its own as a snack.

Arancini: Use leftover risotto made with our Arborio rice to create arancini, a popular Italian snack of fried rice balls filled with cheese or meat.

Conclusion

At General Rice, we are passionate about providing high-quality grains that enhance your culinary experiences. Whether you're looking for white corn for sale or want to buy Arborio rice online, our products are designed to meet your needs and exceed your expectations. With our commitment to quality, sustainability, and customer satisfaction, General Rice is your go-to source for the best grains on the market. Shop with us today and discover the difference that premium products can make in your kitchen.

[beckyapgar1001]

A Culinary Tour of Columbus, Mississippi: Best Restaurants and Dishes.

Columbus, Mississippi, is a charming Southern town known for its historic homes, vibrant arts scene, and friendly locals. What truly sets Columbus apart, though, is its rich culinary landscape. From classic Southern comfort food to innovative fusion dishes, the city's diverse dining options promise a delightful experience for every palate. Here’s a guide to some of the best restaurants and dishes that Columbus has to offer.Click Here For More Info

1. Huck’s Place

Located in the heart of downtown Columbus, Huck’s Place is a beloved local institution. The restaurant combines a casual, welcoming atmosphere with a menu that features both traditional Southern fare and creative, contemporary dishes. Signature items include the Fried Green Tomatoes, topped with a flavorful crawfish cream sauce, and the Shrimp and Grits, which balances succulent shrimp with creamy, stone-ground grits. For those seeking a hearty meal, the Huck’s Burger, made with a blend of brisket, chuck, and short rib, is a must-try.

2. The Grill at Jackson Square

For an upscale dining experience, The Grill at Jackson Square offers an elegant setting and a refined menu. The restaurant is known for its expertly prepared steaks and fresh seafood. Highlights include the Filet Mignon, perfectly seared and served with a choice of decadent sides, and the Redfish Anna, a dish featuring fresh Gulf redfish topped with jumbo lump crab meat and a lemon butter sauce. Don’t miss the crème brûlée for dessert – its smooth, creamy custard and perfectly caramelized sugar crust make for a delightful end to the meal.

3. Proffitt’s Porch

Tucked away on the banks of the Tombigbee River, Proffitt’s Porch provides a unique dining experience with its picturesque setting and laid-back vibe. The menu is a fusion of Southern and Cajun influences, with standout dishes like the Crawfish Étouffée, a rich and spicy stew served over rice, and the Muffuletta, a New Orleans-style sandwich piled high with meats, cheeses, and olive salad. Enjoy your meal on the porch overlooking the river for a truly memorable dining experience.

4. J. Broussard’s

J. Broussard’s brings a taste of New Orleans to Columbus with its Creole-inspired menu. Located in a historic building, the restaurant exudes charm and elegance. Popular dishes include the Chicken and Sausage Gumbo, a hearty and flavorful soup, and the Blackened Redfish, seasoned to perfection and served with a side of dirty rice. The Bread Pudding, drizzled with a whiskey sauce, is a dessert favorite that shouldn’t be missed.

5. Coffee House on 5th

For a more casual bite, Coffee House on 5th offers a cozy atmosphere and a variety of delicious options. The café is known for its gourmet coffee and freshly baked pastries, but it also serves a range of breakfast and lunch items. Try the Breakfast Burrito, filled with eggs, cheese, sausage, and vegetables, or the Chicken Salad Sandwich, made with a secret blend of spices that keep patrons coming back for more. Pair your meal with a specialty latte or a refreshing iced tea for the perfect pick-me-up.

6. Harvey’s

A staple in Columbus for over three decades, Harvey’s is a family-friendly restaurant that offers a diverse menu to suit all tastes. From hand-cut steaks to fresh seafood and pasta dishes, there’s something for everyone. The Loaded Potato Soup is a comforting starter, while the Prime Rib, slow-cooked to tender perfection, is a standout entrée. Finish your meal with a slice of the signature Key Lime Pie for a sweet and tangy treat.

Conclusion

Columbus, Mississippi, is a hidden gem for food enthusiasts. Its culinary scene is a delightful blend of traditional Southern comfort and innovative flavors, reflecting the town’s rich cultural heritage and welcoming spirit. Whether you’re in the mood for a casual meal by the river or an elegant dinner downtown, Columbus has a restaurant and a dish that will make your visit unforgettable. So, take a culinary tour of this charming town, and savor the flavors that make Columbus a true Southern treasure.

[dundealentnew]

Southern Soulful Cooking

By Macc Dundee December 7, 2023

Buy On Amazon

Index

- Chicken and Waffles - Gumbo - Shrimp and Grits - Collard Greens - Jambalaya - Red Beans and Rice - Chicken Fried Steak - Hot Water Cornbread - Sweet Potato Pie - Biscuits and Gravy

Introduction

Embark on a culinary journey through the heart of the Southern United States with "Southern Soulful Cooking." This cookbook is a celebration of the rich and diverse flavors that define Southern comfort food, offering a collection of 10 timeless and soulful recipes that capture the essence of Southern cuisine. Chicken and Waffles: Discover the perfect blend of crispy fried chicken and fluffy waffles, drizzled with maple syrup—a classic Southern comfort dish that brings together the best of savory and sweet. Gumbo: Indulge in the warmth of Louisiana with a rich and hearty gumbo, a flavorful stew that blends meats, shellfish, and aromatic spices for a comforting bowl of Creole goodness. Shrimp and Grits: Experience the iconic Southern dish featuring succulent shrimp served over creamy, buttery grits—a harmonious marriage of flavors that embodies true Southern hospitality. Collard Greens: Learn the art of slow-cooking collard greens seasoned with smoked ham hock or bacon, creating a side dish that's not just nutritious but also a soulful representation of Southern traditions. Jambalaya: Transport yourself to the bayous of Louisiana with a one-pot wonder—jambalaya. This dish, featuring a flavorful mix of rice, meats, and spices, is a culinary celebration of Creole and Cajun influences. Red Beans and Rice: Savor the heartiness of red beans and rice—a comforting dish that marries the earthiness of red kidney beans with flavorful sausage, creating a satisfying and soulful meal. Chicken Fried Steak: Experience the crispy delight of chicken fried steak, a Southern classic where tenderized and breaded steak is fried to golden perfection and served with creamy gravy. Cornbread: Master the art of making Southern cornbread—soft, crumbly, and slightly sweet—a versatile side that perfectly complements the heartier dishes in this cookbook. Sweet Potato Pie: Indulge in the rich and flavorful Southern dessert—sweet potato pie. With a velvety filling and warm spices, this pie is a sweet finale to any Southern meal. Biscuits and Gravy: Start your day with the ultimate Southern breakfast—biscuits and gravy. Flaky biscuits smothered in creamy sausage gravy create a comforting and hearty dish that epitomizes Southern hospitality. Conclusion: "Southern Soulful Cooking" is your passport to the warmth and tradition of Southern kitchens. Whether you're a seasoned cook or a novice in the kitchen, these recipes invite you to embrace the soulful essence of Southern cuisine and create memorable, comforting meals for yourself and your loved ones.

Chicken & Waffles

A classic Southern comfort dish that combines crispy fried chicken with fluffy waffles, often drizzled with maple syrup. Ingredients: For the Fried Chicken: - 2 pounds chicken pieces (legs, thighs, wings) - 2 cups buttermilk - 2 cups all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Vegetable oil for frying For the Waffles: - 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 3/4 cups milk - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Instructions: 1. Marinate the Chicken: - Place the chicken pieces in a large bowl and pour buttermilk over them. Let them marinate for at least 1-2 hours or overnight in the refrigerator. 2. Preheat the Oven: - Preheat your oven to 200°F (to keep the cooked chicken warm while preparing the waffles). 3. Prepare the Dry Coating for Chicken: - In a shallow dish, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. 4. Bread the Chicken: - Heat vegetable oil in a deep skillet or Dutch oven over medium heat. - Take each marinated chicken piece, allowing excess buttermilk to drip off, and dredge it in the seasoned flour mixture, ensuring an even coating. 5. Fry the Chicken: - Fry the chicken pieces in the hot oil until they are golden brown and crispy. This usually takes about 15-20 minutes, depending on the size of the chicken pieces. Ensure that the internal temperature reaches 165°F (74°C). 6. Keep Chicken Warm: - Place the fried chicken on a wire rack on a baking sheet and keep it warm in the preheated oven while you make the waffles. 7. Prepare the Waffle Batter: - In a large bowl, whisk together flour, sugar, baking powder, and salt. - In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. - Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. 8. Cook the Waffles: - Preheat your waffle iron and lightly grease it. - Pour the batter onto the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. 9. Serve: - Place a crispy fried chicken piece on top of a waffle and drizzle with maple syrup. - You can add butter, hot sauce, or additional toppings according to your preference. 10. Enjoy: - Serve the chicken and waffles immediately while the chicken is still crispy and the waffles are warm. Enjoy this delicious and soulful combination of flavors and textures!

Gumbo

A rich and hearty stew originating from Louisiana, typically made with a strong-flavored stock, meat or shellfish, and vegetables such as celery, bell peppers, and onions. Ingredients: - 1 cup all-purpose flour - 1 cup vegetable oil - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 1 pound andouille sausage, sliced - 1 whole chicken, cut into pieces (or 3-4 pounds of chicken thighs/drumsticks) - 8 cups chicken broth - 1 can (14 ounces) crushed tomatoes - 1 cup okra, sliced (fresh or frozen) - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - File powder (optional, for serving) - Cooked white rice for serving Instructions: - Prepare the Roux: - In a large, heavy-bottomed pot, combine the flour and vegetable oil over medium heat. - Stir continuously to prevent burning. - Keep cooking and stirring until the roux turns a dark chocolate brown color. This process may take about 20-30 minutes. Be patient; the color of the roux is crucial for the flavor of the gumbo. - Add Vegetables: - Once the roux reaches the desired color, add the chopped onion, bell pepper, celery, and minced garlic. - Cook the vegetables in the roux until they are softened, about 5-7 minutes. - Brown the Sausage and Chicken: - Add the sliced andouille sausage to the pot and cook until it starts to brown. - Brown the chicken pieces in the roux, turning them to sear on all sides. - Add Broth and Tomatoes: - Gradually add the chicken broth to the pot, stirring constantly to avoid lumps. - Add the crushed tomatoes, dried thyme, bay leaf, salt, and pepper. Stir well to combine. - Simmer: - Bring the gumbo to a boil, then reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours. Stir occasionally. - Add Okra: - About 30 minutes before serving, add the sliced okra to the gumbo. This helps to thicken the gumbo and adds a unique flavor. - Adjust Seasoning: - Taste the gumbo and adjust the seasoning as needed. Add more salt, pepper, or thyme if necessary. - Serve: - Remove the bay leaf before serving. - Serve the gumbo over a bed of cooked white rice. - Optionally, you can sprinkle file powder on individual servings for an extra layer of flavor. Enjoy your homemade Southern Gumbo! This dish often gets even better the next day as the flavors meld together.

Shrimp and Grits

Shrimp and grits is a classic Southern dish that combines creamy grits with savory and succulent shrimp. Ingredients: For the Grits: - 1 cup stone-ground grits - 4 cups chicken or vegetable broth - 1 cup milk - Salt and pepper to taste - 1/2 cup shredded cheddar cheese (optional) - 2 tablespoons unsalted butter For the Shrimp: - 1 pound large shrimp, peeled and deveined - 2 tablespoons Cajun seasoning (adjust to taste) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup chicken broth - Juice of 1 lemon - Salt and pepper to taste - Fresh parsley for garnish Instructions: 1. Prepare the Grits: - In a medium saucepan, bring the broth and milk to a boil. - Gradually whisk in the grits, reduce heat to low, cover, and simmer, stirring occasionally, until the grits are thick and creamy. This may take about 20-25 minutes. - Stir in the shredded cheddar cheese (if using), butter, salt, and pepper. Keep warm. 2. Season and Cook the Shrimp: - In a bowl, toss the shrimp with Cajun seasoning, making sure they are well coated. - Heat olive oil in a large skillet over medium-high heat. - Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side or until they are opaque and cooked through. Remove the shrimp from the skillet and set aside. 3. Prepare the Sauce: - In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. - Add halved cherry tomatoes and cook for another 2 minutes. - Pour in chicken broth and lemon juice, scraping the bottom of the skillet to incorporate any flavorful bits. 4. Combine Shrimp and Sauce: - Return the cooked shrimp to the skillet, toss to coat them in the sauce, and let them heat through for another 2 minutes. - Season with salt and pepper to taste. 5. Serve: - Spoon a generous portion of the creamy grits onto plates. - Top the grits with the Cajun shrimp and sauce. - Garnish with fresh parsley. 6. Enjoy: - Serve immediately, and enjoy the delicious combination of creamy grits and flavorful shrimp! Feel free to customize the dish with additional ingredients like bacon, green onions, or a squeeze of extra lemon juice according to your taste preferences.

Collard Greens

Slow-cooked collard greens seasoned with smoked ham hock or bacon for a flavorful side dish that's a staple in Southern cuisine. Ingredients: - 2 bunches of collard greens - 1/2 pound smoked ham hock or bacon (optional for additional flavor) - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 to 2 teaspoons red pepper flakes (adjust to taste) - Salt and black pepper to taste - 2 tablespoons apple cider vinegar (optional) - 1 tablespoon sugar (optional, to balance bitterness) - Hot sauce for serving Instructions: 1. Prepare the Collard Greens: - Wash the collard greens thoroughly under cold water. Remove the tough stems and ribs, then stack the leaves and chop them into bite-sized pieces. 2. Cook the Smoked Ham Hock or Bacon: - If using smoked ham hock or bacon, cook it in a large pot over medium heat until it begins to render its fat and becomes slightly crispy. 3. Sauté Onions and Garlic: - Add the finely chopped onion to the pot and sauté until it becomes translucent. - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. 4. Add Collard Greens: - Add the chopped collard greens to the pot in batches, allowing them to wilt slightly before adding more. Stir frequently to ensure even cooking. 5. Pour in Broth: - Pour in the chicken or vegetable broth to cover the collard greens. You can add more if needed. The liquid will help the collard greens cook down and become tender. 6. Season: - Season with red pepper flakes, salt, and black pepper to taste. Adjust the heat level based on your preference. 7. Simmer: - Bring the pot to a simmer, then reduce the heat to low. Cover the pot and let the collard greens simmer for about 45 minutes to 1 hour, or until they are tender. 8. Adjust Flavor: - Taste the collard greens and adjust the seasoning. If the collards are too bitter, you can add a tablespoon of sugar to balance the flavors. For a touch of acidity, add apple cider vinegar. 9. Serve: - Serve the collard greens hot, and drizzle with hot sauce if desired. Collard greens pair well with cornbread or rice. Enjoy this classic Southern side dish

Jambalaya

Jambalaya is a flavorful one-pot dish that originated from the Creole and Cajun cuisines of Louisiana. It typically consists of rice, meat (such as sausage, chicken, and sometimes seafood), and a mix of aromatic vegetables and spices. Ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 pound Andouille sausage, sliced - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 1 can (14 ounces) diced tomatoes - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 2 cups long-grain white rice - 4 cups chicken broth - Salt and black pepper to taste - Green onions and fresh parsley for garnish Instructions: 1. Sear the Chicken: - In a large, heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat. - Brown the chicken pieces on all sides until they develop a golden color. Remove the chicken from the pot and set it aside. 2. Sauté the Sausage and Vegetables: - In the same pot, add the sliced Andouille sausage and cook until it starts to brown. - Add chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened. 3. Add Tomatoes and Spices: - Stir in the diced tomatoes, dried thyme, dried oregano, paprika, and cayenne pepper. Cook for a few minutes to allow the flavors to meld. 4. Add Rice: - Add the rice to the pot, stirring to coat it with the vegetable and spice mixture. 5. Incorporate Chicken and Broth: - Return the seared chicken to the pot. - Pour in the chicken broth, stirring well to combine. 6. Simmer: - Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. 7. Adjust Seasoning: - Taste the jambalaya and adjust the seasoning with salt, black pepper, and additional cayenne pepper if more heat is desired. 8. Finish and Serve: - Once the rice is cooked, fluff it with a fork. - Garnish the jambalaya with chopped green onions and fresh parsley. 9. Serve Hot: - Serve the jambalaya hot, and enjoy the rich and spicy flavors! Jambalaya is a versatile dish, so feel free to customize it by adding shrimp, crawfish, or other ingredients according to your taste preferences.

Red Beans & Rice

A comforting and hearty dish made with red kidney beans, sausage, and aromatic spices served over steamed white rice. Ingredients: - 1 pound dried red kidney beans - 1 pound Andouille sausage, sliced - 1 large onion, finely chopped - 1 bell pepper, finely chopped - 2 celery stalks, finely chopped - 3 cloves garlic, minced - 2 bay leaves - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - 4 cups chicken broth - 4 cups water - Cooked white rice for serving - Chopped green onions and fresh parsley for garnish Instructions: 1. Prepare the Beans: - Rinse the dried red kidney beans under cold water and pick out any debris. - Soak the beans overnight in water or use the quick soak method by bringing them to a boil for 2 minutes, then letting them sit for 1 hour. 2. Sear the Sausage: - In a large pot or Dutch oven, brown the sliced Andouille sausage over medium heat until it releases its flavorful fat. 3. Sauté Vegetables: - Add chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened. 4. Add Beans and Spices: - Drain the soaked beans and add them to the pot. - Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well. 5. Pour in Liquid: - Pour in the chicken broth and water, ensuring that the liquid covers the beans by at least an inch. 6. Simmer: - Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beans are tender. Stir occasionally. 7. Mash Some Beans: - To thicken the mixture, use the back of a spoon to mash some of the beans against the side of the pot. 8. Adjust Seasoning: - Taste and adjust the seasoning. Add more salt, pepper, or cayenne if needed. 9. Serve: - Serve the red beans over a bed of cooked white rice. - Garnish with chopped green onions and fresh parsley. 10. Enjoy: - Enjoy the rich and comforting flavors of Red Beans and Rice! This dish often gets better the next day as the flavors continue to meld. Read the full article

[friendstable]

Elevate Your Breakfast Experience by exploring Unique Entrées

Breakfast is often called the most important meal of the day, and rightfully so. It's a time to fuel your body and kickstart your day with delicious flavors and energizing ingredients. While classics like pancakes and omelets are delightful, there's a world of unique and delectable breakfast entrées waiting to be discovered at Restaurants In Peachtree City, Georgia. In this blog, we'll introduce you to a selection of extraordinary breakfast entrées offered by these restaurants, which will redefine your morning dining experience.

Burrito de Huevos - A South-of-the-Border Delight

If you're a fan of Mexican cuisine, the Burrito de Huevos is a must-try breakfast entrée. This hearty dish consists of fluffy scrambled eggs, savory chorizo, diced onions, peppers, and gooey melted cheese, all wrapped snugly in a warm tortilla. It's a flavor explosion that combines the richness of eggs with the zesty kick of Mexican spices. Top it with a dollop of sour cream and some fresh salsa for a breakfast experience that's both satisfying and spicy.

Breakfast BLT - A Twist on a Classic

The Breakfast BLT takes the beloved BLT sandwich to the next level. Instead of your typical bread, this entrée consist of crispy bacon, fresh lettuce, and juicy tomatoes sandwiched between two golden hash brown patties. A fried egg crowns the creation, adding a luscious, creamy touch. The combination of textures and flavors in this dish will leave your taste buds in awe.

Friends Breakfast - Share the Joy

Sharing is caring, and the "Friends Breakfast" is designed for those who love communal dining. This delightful entrée is an assortment of mini pastries, including croissants, muffins, and Danish pastries, served with various spreads like butter, jam, and honey. Pair it with a pot of freshly brewed coffee or tea, and you have good time for catching up with friends over a cozy breakfast.

Smoked Salmon Plate - An Elegant Start

For those looking for a more sophisticated breakfast experience, the Smoked Salmon Plate is an elegant choice. It features thinly sliced, silky-smooth smoked salmon served with cream cheese, capers, red onion, and a sprinkle of fresh dill. This entrée is traditionally enjoyed on a toasted bagel, but you can also opt for whole-grain toast or a baguette for a healthier twist.

Tofu Scramble - A Vegan Delight

For our vegan friends, the Tofu Scramble is a plant-based breakfast extravaganza. This entrée replaces traditional scrambled eggs with crumbled tofu sautéed with an array of veggies like bell peppers, onions, and spinach. Toss in your favorite seasonings, such as turmeric and nutritional yeast, to add depth and flavor. It's a protein-packed breakfast that will leave you feeling satisfied and nourished.

Shrimp and Grits - A Southern Classic

Shrimp and Grits is a beloved Southern classic that combines the creaminess of grits with the savory goodness of shrimp. The creamy grits are cooked to perfection and topped with plump, seasoned shrimp, often smothered in a rich, flavorful sauce. It's a comforting dish that showcases the delightful fusion of Southern and coastal flavors.

Italian Veggie Plate - Mediterranean Inspiration

If you're in the mood for something Mediterranean, the Italian Veggie Plate is a delightful choice. This entrée consists of roasted or sautéed vegetables like zucchini, bell peppers, and tomatoes, drizzle with olive oil balsamic vinegar and sprinkled with Italian herbs. It's a healthy and flavorsome breakfast that transports your taste buds to the sun-drenched coastlines of Italy.

Conclusion

Restaurants In Peachtree City recognize that breakfast the opportunity to embark on a culinary adventure, even within the confines of your kitchen. These establishments offer an enticing array of unique breakfast entrées, from the zesty Burrito de Huevos to the elegant Smoked Salmon Plate, ensuring a diverse range of flavors and experiences to elevate your morning routine. Whether you prefer savory or sweet, are vegan or indulgent, Restaurants In Peachtree City have a breakfast entrée to satisfy every palate. So, the next time you're yearning for a memorable breakfast, consider trying one of these extraordinary options to kickstart your day on a delicious note.

[ganzschoenkalk]

Recipe for Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction A layered, American-Southern-Mexican fusion dish is created by oven-frying marinated spicy chicken while simultaneously cooking creamy cheese grits and a chorizo-vegetable reduction. 1/2 cup heavy cream, 4 tablespoons butter, 1 cup vegetable broth, 2.5 cups milk, 1/2 teaspoon chipotle chili powder, 1/2 package shredded Mexican cheese blend, 1 teaspoon crumbled Cotija cheese or to taste, 1/2 teaspoon dried oregano, 1 tablespoon Mexican-style hot sauce, 1 pound skinless boneless chicken breasts cut into 1-inch strips, 1 cup grits, 1/2 teaspoon garlic powder, 4 cloves garlic minced, 1/2 cup all-purpose flour, 1/2 teaspoon thyme leaves, 1 teaspoon paprika, 1 sweet onion diced, 1 cup buttermilk, 1 red bell pepper diced, 1/2 teaspoon onion powder, 2.5 cups water, cooking spray, 1 cup bread crumbs, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 1/4 cup Mexican-style hot sauce, 1 cup cherry tomatoes, 1 pound ground chorizo, 1 teaspoon salt, 1 jalapeno pepper seeded and diced

[chicojimj]

Shrimp & Crab Pasta with Creamy Cajun Sauce

1 red bell pepper

1 yellow bell pepper

1/2 white onion, chopped

1 rib celery

2 Tbsp butter

2 Tbsp Cajun seasoning, divided

3 cloves fresh garlic, chopped

3 tablespoon of flour

1 lb spaghetti pasta, cooked

Salt

1 C reserved pasta water

1 C heavy cream

2 cups of fresh grated parmesan

2 tsp black pepper

1 tsp garlic powder

1 lb jumbo shrimp, peeled & deveined

1/2 lb lump crabmeat

Boil salted water and begin cooking pasta.

Chop and saute red and green bell peppers, onion, and celery rib in butter.

Add 1 Tbsp Cajun seasoning and chopped garlic to sautéed vegetables.

Add flour. Stir until the garlic softens.

Add pasta water, and heavy cream, to pan, along with fresh grated parmesan, black pepper, and garlic powder to taste, and stir well.

Once cheese is combined and creamy turn down to low heat.

In a separate pan, cook shrimp and remaining cajun seasoning in butter until pink. Add the shrimp to the sauce and stir.

Add lump crab and fold gently into the sauce.

Toss with cooked pasta or serve over rice, or grits

[tombllr]

Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction Marinated spicy chicken is oven-fried while creamy cheese grits and a chorizo-vegetable reduction are cooked simultaneously for a layered, American-Southern-Mexican fusion dish.

[allwaysfull]

Harvest to Heat | Darryl Estrine and Kelly Kochendorfer

Starters

Blue Cheese Tartine

Herb Gougères

Crab-Stuffed Zucchini Flowers w/Black Truffles

Flint Corn Polenta Cakes w/Heirloom Tomato Salad

Carrot Cannelloni w/Soft Cheese and Pine Nuts

Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes

Dandelion Tart w/Sheep’s Milk Ricotta, Grappa-Soaked Golden Raisins

Maine Sea Scallop Ceviche

Crawfish-Stuffed Deviled Eggs

Salads

Stuffed Cherry Tomatoes w/Zucchini Pistou, Yellow Tomato Vinaigrette

Baby Romaine Salad w/Edamame, Jalapeño Dressing, Yellow Bell Pepper Pipérade

Warm Vegetable Salad

Burrata w/Speck, Peas, and Mint

Chopped Salad w/Corn Vinaigrette and Frico Cheese Crisps

Mesclun w/Shrimp, Avocado, and Creamy Champagne Dressing

Salted Cod Salad w.Preserved Lemons and Arugula Pesto

Crispy Smelts w/Sun Gold Tomatoes and Arugula | Garlic Aioli

Asparagus-Country Ham Bundles w/Toasted Pecans, Citrus Vinaigrette

Soups

Chilled Tomato Soup w/Aged Feta and Olives

Chilled Cucumber-Yogurt Soup w/Candied Fennel, Lemon Gelée

Pumpkin Soup w/Crème Fraiche and Hazelnut Gremolata

Oyster Chowder

Heirloom Bean Soup w/Lobster and Minestrone Vegetables

Crawfish and Corn Stew

Smoky Pork and Apple Soup w/Mustard

Clam and Steuben Bean Soup w/Fennel and Lemon

Main Courses: Meat

Pan-Roasted Beef Rib-Eye w/Fresh Red Currant Pan Sauce

Grilled Skirt Steak and Beef Marrow Bones w/Radish-Herb Salad and Pepper Purée

Braised Short Ribs w/Red Wine

Creole Beef Grillades and Cheese Grits

Roasted Pork Loin w/Roasted Vegetables and Spicy Tomato Sauce

Pork Osso Buco w/Wild Mushrooms and Almond Piccata

Slow-Cooked Pork w/Spanish Paprika and Sweet Spices

Maple-Glazed Pork Belly, Sunny-Side Up Egg, Pickled Chanterelles

Lamb Saddle w/Caramelized Fennel and Wild Mushrooms

Paella w/Lamb Ribs

Roasted Lamb Loin w/Yogurt Eggplant Purée and Merguez Sausage

Herb-Roasted Lamb Rib-Eye w/Wild Preserved Mushrooms, Aromatic Oil

Bison Pastrami “Hash” w/Fingerling Potatoes, Fried Eggs, Grilled Bread

Chicken, Duck and Other Fowl

Roasted Duck Breast w/Farro “Risotto” and Caramelized Figs

Roasted Chicken w/Lemon Thyme and Summer Truffles

Chicken Pot Pie

Poached Chicken w/Morels and Asparagus

Duck Meatballs w/Pomegranate-Orange Glaze, Puréed Parsnips

Apricot-Orange-Glazed Quail

Chicken-Fried Squash with Stuffed Peppers | Cornbread

Fish and Shellfish

Halibut Poached in Pepper Butter w/Roasted Corn Salad

Roasted Trout w/Herb-Champagne Vinaigrette

Fish In Mango Curry Sauce

Lobster Shortcakes w/Vanilla Rum Sauce and Spicy Shallots

Sautéed Shrimp and Hazelnut Romesco

Shrimp w/Tomatoes, Strawberries and Lemon Vinegar

Stir-Fried Fava Shoots w/Shrimp and Caramelized Shallots

Soy Butter-Poached Oysters w/Radishes and Kimchi Juice

Tarts

Crème Fraiche Galette w/Heirloom Tomatoes

Cremini-Filled Grilled Cheese Sandwiches

Lobster Mac and Cheese

Gratin of Bay Scallops w/Jerusalem Artichoke Purée, Crisp Country Ham

Pasta, Grains and Rice

Sweet Potato Gnocchi w/Braised Plums and Crumbly Blue Cheese

Angel Hair Pasta w.Oyster Butter Cream Sauce and Caviar

Ramp Ravioli w/Lemon Zest

Risotto w/Fresh Peas and Pancetta

Tacos w/Greens and Seared Onions | Chipotle Tomatillo Verde Salsa

Sides

Vegetable Succotash w/Spicy Yellow Tomato Coulis

Pearl Onions and Fiddlehead Ferns w/Vanilla Jelly and Onion Sorbet

Roasted Fairytale Eggplant in Chèvre Cream

Curried English Peas and Pickled Swiss Chard

Roasted Beets with Mint

Grilled Broccoli Rabe/Radicchio w/Pancetta Dressing, Soft-Cooked Egg

Sweet Corn Sformato

Butter Bean and Corn Succotash w/Candied Bacon

Brussels Sprouts w/Brown Butter, Bacon, and Sage

Roasted Stuffed Tomatoes w/Farro

Savory Bread Pudding w/Bacon and Farmstead Cheese w/Tomato Jam

Crostini w/Burrata, Marinated Escarole, and Caramelized Shallots

Sweet Potatoes w/Corn, Swiss Chard, and Caramelized Onions

Braised New Potatoes w/Mustard and Leeks

Goat Cheese and Chive Hash Browns

Savory Oats w/Fig Chutney

Forest Mushroom and Naked Barley Pilaf

Carolina Gold Rice with Ramps, Asparagus, and Morels

Desserts

Strawberry Cheesecake w/Balsamic-Roasted Strawberries

Milk Chocolate Semifreddo w/Star Anise Carrot Cake

Honey Mango Upside-Down Cake

Poppy Seed Cake w/Apple Vodka

Individual Chocolate Ganache Cakes

Fromage Blanc Bavarian Cream Cake w/Poached Plums

Goat Cheese Panna Cotta w/Caramelized Figs

Caciotta Cheese Fritters w/Honey

Chocolate Pots de Crème

Snow Eggs w/Green Tea Crème Anglaise

Strawberry-Tomato Gazpacho

Nectarines, Peaches, and Blueberries w/Sabayon

Hudson Manhattan Rye Whiskey Chocolate Truffles

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The South's Best Wiry Grits

Grits, a traditional Southern favorite, come in many varieties and textures. Wiry grits, with their texture and flavor, are a favorite among many Southerners.

Wiry grits are made from white or yellow corn, although white corn is the more traditional choice. They are ground into a coarse meal and then boiled. The result is a bowl of thick, creamy grits that are slightly chewy and have a distinct flavor.

Wiry grits are a great side dish to accompany any meal. They can be served plain with butter or cheese, or they can be made into a savory dish with the addition of vegetables, sausage, or even bacon. They are also a great addition to breakfast dishes such as omelets and scrambles.

Wiry grits are a great way to add flavor and texture to any meal. They are a great alternative to potatoes or other grains and can be a tasty way to add some variety to the dinner table. Whether you are looking for a side dish or main course, wiry grits are a Southern favorite that is sure to please.