#Herbs and Honey Carrots recipe

[askwhatsforlunch]

Herbs and Honey Carrots

These beautifully glazed and fragrant Herbs and Honey Carrots make a delicious side to your Sunday Roast. Have a good one, mates!

Ingredients (serves 2)

2 tablespoons unsalted butter

1/2 large red onion

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

4 large carrots, thoroughly rinsed

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 heaped teaspoon Manuka Honey (or other fragrant honey)

Melt butter over a medium-high flame in a large skillet.

Thinly slice red onion. When the butter is just foaming, add the onion to the skillet, and fry, a couple of minutes until softened. Season with dried thyme, rosemary, oregano and basil. Cook, 1 minute more.

Cut the carrots into thick enough slices, and stir into the skillet, coating in butter and herbs. Cook, 5 minutes, stirring often.

Season with fleur de sel and black pepper, and reduce heat to medium. Cook, a further 10 minutes, until carrots are tender.

Remove the lid and drizzle generously with Manuka Honey. Give a good stir, to glaze carrots.

Serve Herbs and Honey Carrots as a side to Rosemary and Honey Roast Lamb or Roast Beef. 

[fuckingrecipes]

hello! recently ive had an obsession with drinks, and almost each night ive been making one, ranging from chai latte to orange julius, to milkshakes. but ive been running out - do you happen to have any recipes? nonalcoholic would be preferable, and names are just fine too unless it’s not a wide spread concoction. thank you!!!

How about instead of a recipe, I give you some less-used ingredients and you can DIY some combinations?

Red Bell Pepper Juice! You can sometimes buy it at specialty stores, or you can blend/crush/mash some red bell peppers and strain the juice out yourself. I really like it combined with simple syrup and lime juice for a rich mocktail.

You can also use other vegetable juices in fun little drinks. Carrot juice can be surprisingly sweet. Sugar Beets are named that for a reason. There's a lot of folks down here in the south who just drink sweetcorn juice.

You can get a deeper, smokier flavor by braising your veggies until they char a little, before juicing them.

Seedlip Spice 94, for an herbal, conifer-like flavor. I love this paired with lavender syrup, in any clear soda. It tastes like summer!

Coconut Cream (not coconut water! It's different!) Can be used as a base instead of ice cream, with frozen mango for an ultra-creamy, richly flavored frozen drink. The ratios here will be different, so use your own judgement.

Consider going to a foreign food market, and buying like... random canned fruit you've never heard of. Using lychee syrup is delicious. You can also look around for fruits and drinks you've never tried. There's a whole world out there of packaged drink powders!

Gochujang sweetened with honey and lime, cut with ginger beer is... an experience. Get the ratios right, and it's addictive.

Think about muddling herbs/fruits into your clear soda, which aren't just 'mint and cucumber' - Basil and lime. Dill and apple. Blackberry and Anise.

Had muddled basil and simple syrup in some iced coffee recently. It was intriguing. Good? Not sure, but it compelled me.

Be adventurous and you'll never run out of new flavor combinations to try~

[exhausted-archivist]

Informal Thoughts on Universal Pantry Staples in Thedas

Yes, I'm thinking about food again. So, part of what I’m working on for the Thedosian food project I have is figuring out universal pantry staples for Thedas. I am largely working from canon, but I am also working from a watsonian perspective on what isn’t named canon. Which can be really hard because I have to look at BioWare and not try to explain why a tropical environment would not have an abundance of cherries, or how certain foods don't ship well even in modern terms and thus, no, Ferelden likely shouldn't have access to tomatoes. But hey, I'm working on the suspension of disbelief and trying to figure out how it could work in a world with magic, but where magic is feared and typically reserved for luxuries.

I also didn't include things that would spoil easy, such as: cherries, grapes, lemons, oranges, plums, tomatoes, ect. Essentially anything with a high water content that would spoil easy. But are also super common around Thedas. Mostly because when I think pantry, I think long term storage. I also tried to keep out dairy products and eggs. But there is a way to keep butter for prolonged periods of time, so it got in by a slim technicality.

A quick note: when entering the suggested or speculated portion of these listings, this is not accounting for all economic levels because to do so would mean next to nothing was universal.

Additionally, when it comes to spices, we know that the Avvar value "lowland" spices heavily and use them for special occasions. However, because they aren't staples I was hesitant to include them in these list but opted to do so for no other reason than an idea that if they can get to the Avvar, they are likely commonly available else where. So spices are marked with a *

The canonically stated staples

These are actually pretty sparse. They aren't typically directly called out, but these few are, and so they have their own little section. Outside of that, well it is mostly suggestion.

Barley (At times mentioned to be specifically Fereldan)

Elfroot

Grease

Lentils

Onions

Wheat

Some canonically suggested universal pantry staples due to their common appearance in recipes, use in abundance, use in hard times/as rations, and seen prolifically in-game:

Allspice*

Almonds

Apples

Basil (dried or fresh)

Bay Leaves*

Black Pepper* (Coarse and finely ground)

Butter (typically goat, but cows as well)

Cabbage

Carrots

Cheese

Chocolate

Cinnamon* (ground, whole stick, ect)

Cloves*

Cumin* (crushed, ground, grated, ect)

Dill Seeds*

Dried Beans

Dried Berries (currants, cranberries, raisins, ect.)

Dried Meat

Dried Peas

Fennel Seed*

Flour (typically wheat)

Garlic

Ginger

Ham

Honey

Jam

Leeks

Mace

Mint

Mustard Seed*

Nutmeg*

Oil (not specified)

Oregano (dried or fresh)

Parsley/Mild green herb

Pickled Vegetables

Potatoes

Salt (historically Orlesians in the highlands salted a dragon worth of meat on an annual basis)

Salted Meat

Squashes (Pumpkin and others)

Sugar (typically from sugar cane)

Thyme

Turnips

Vanilla

Vinegar

Wine (Most common seems to be red wine)

If you think I missed anything or have any recommendations or thoughts of your own, please do share! I would love to hear any thoughts on what you think would likely be staples in the pantries of Thedas. If you need to know what is available, you can check out this post I have listing all the flora currently mentioned in Thedas.

[the-cimmerians]

Today I have made:

A cherry and almond tart (no recipe, I just winged it, came out great)

Roasted baby potatoes with olive oil, lemon, and rosemary

Roasted brussels sprouts with olive oil, balsamic vinegar, and chili pepper flakes

Roasted carrots and parsnips with butter/olive oil, honey, and fresh thyme (my first time trying this combination, FUCKING AMBROSIAL)

Scratch cornbread (to be made into stuffing tomorrow with the addition of onions, scrambled sausage, green apple, pecans, and more fresh herbs)

i am FATIGUED. But it smells really amazing in my house rn

[lets-all-calm-down-a-bit]

Do you have any food preference HCs? Like I think Craig would be a very picky eater, wouldn't like much seasoning, etc. Kraft mac n' cheese, chicken nuggets, and pb&j sandwiches are his best friend. Was curious if you have any ideas like that about him or the other characters bc I've been loving reading your HCs so far :)

hmm,,, i have a coffee preference post here regarding stan and kyle, but here are some other hcs i have (:

Kenny:

he has a very diverse pallet. he likes just about any food you give him unless its like, boiled unseasoned potatoes, but he'll still eat it. not particularly picky, but he does have preference for spicier foods or anything with loud and/or complex flavor profiles. he loves flavor bombs!

Cartman:

sweets and savory all the way. hes a southern comfort food enjoyer and a fructose fiend. everything from fried chicken, shepards pie, and ham to ice cream, and blackberry cobbler is on his wishlist. hes mildly picky in that hes not a fan of middle eastern or mediterranean food or things that are "out of his comfort zone." but he's still a big spice eater and loves mexican food in particular.

Kyle:

he was raised to not be picky because it's considered rude, but he's pretty picky in nature so he just learned to get around it. has some sensory issues regarding some cooking styles of vegetables and texture stuff. cant do cooked celery or onion because of the texture unless its finely minced, pureed, or powdered. not a fan of fish because he ate so much of it growing up, and because his mom would make these salmon patties that had would have bones in them so now any time he eats salmon or any fish he feels the need to vomit. (these are real btw. my family and many others made them. they had bones that you were supposed to just eat because they were crunchy enough to do so. nightmarish food istg.)

he also goes kosher in middle school when he connects more with his faith so... no more denny's bacon specials lmao.

Stan:

definitely more picky then the other four when it comes to flavor. doesn't like spicy foods and hates the texture of onions so he has to use minced, pureed, or powdered in recipes. he has the cilantro gene which makes visits to kyle's family for dinner pretty embarrassing. he doesn't like to make a big deal about it but he HAS to tell ms broflovski because if something even has a whiff of cilantro the entire meal tastes like soap and stink bug chemicals. sheila is very understanding of this and doesn't mind too much because the flavor of cilantro can be easily replicated with other herbs/spices. also has a huge vendetta against celery. it does NOT just "taste green" kyle, it's WEIRD and SHARP and the cooked texture is GROSS! hates steamed broccoli but tries to get over that in high school by eating it in frozen meals to get accustomed to it. not a big fan of things that are too sweet. sweets are best when they're just sweet enough to be yummy but not overpowering or super rich. the only "rich" sweet he likes is chocolate torte, and ONLY with black coffee to balance it out and it HAS to be in small alternating bites: like bite of torte, sip of coffee, bite of torte, sip of coffee, and so on.

Craig:

very restricted diet that sticks mostly to bland safe foods. every day for lunch he eats one of those uncrustable pb&js or honey and peanut butter. surprisingly a lot of his safe foods are vegetables of some sort because he ate them a lot as a little kid so hes accustomed to them and they feel "fresher" than other foods that can be overstimulating. they cant be cooked though, only raw. so he loves those veggie platters. broccoli is crossing the line a bit for him though because of the odd texture, so that's iffy for him. carrot sticks, celery, and ice berg lettuce are great though. some other non-veggie safe foods are white meat chicken or turkey, and instant mashed potatoes. he cant do normal mashed potatoes because they taste almost... smotheringly starchy?? the same with baked potatoes. but instant Idahoan brand instant mashed potatoes are lighter and smoother with a different taste. he can do cooked green beans as long as they still taste green and weren't cooked in a broth/grease of any sort, but he cant do peas because they're too mushy and weird.

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that are both healthy and delicious -

1. Quinoa and Roasted Vegetable Bowls:

- Cook quinoa according to package instructions.

- Roast a variety of vegetables (such as bell peppers, zucchini, and broccoli) with olive oil, salt, and pepper in the oven until tender.

- Assemble bowls with quinoa, roasted vegetables, and a protein of your choice (such as grilled chicken or tofu).

- Drizzle with a homemade vinaigrette made with olive oil, lemon juice, and herbs.

2. Turkey and Sweet Potato Chili:

- Brown ground turkey in a large pot with diced onions and garlic.

- Add in diced sweet potatoes, canned tomatoes, black beans, and spices (such as chili powder, cumin, and paprika).

- Let simmer until sweet potatoes are tender and flavors have melded together.

- Divide into individual containers for easy grab-and-go lunches or dinners.

3. Salmon and Asparagus Foil Packets:

- Preheat oven to 400°F.

- Place a piece of salmon fillet on a large piece of aluminum foil.

- Add trimmed asparagus spears, cherry tomatoes, and sliced lemon on top of the salmon.

- Drizzle with olive oil, salt, pepper, and herbs (such as dill or parsley).

- Seal the foil packet and bake in the oven for 15-20 minutes, or until salmon is cooked through.

- Serve with a side of quinoa or brown rice.

4. Chickpea and Vegetable Stir-Fry:

- Sauté diced bell peppers, broccoli, and carrots in a large skillet with olive oil.

- Add in cooked chickpeas and a sauce made from soy sauce, garlic, ginger, and a touch of honey.

- Cook until vegetables are tender and sauce has thickened.

- Serve over brown rice or quinoa for a satisfying and nutrient-dense meal.

These recipes are all packed with nutrients and can be easily prepped ahead of time for quick and healthy meals throughout the week. Enjoy!

[practically-an-x-man]

Whatever Keeps You Around (Rick Flag x Eris)

Summary: Based on this prompt, Eris runs into an immortal surprise in a very mundane place. (Title from First Time by Hozier)

Word Count: 2.1k

Tags: Mild jealousy, mild possessive themes, some mentions of violence.

____

"Go see if they have any bread you like, hon."

Eris nodded, ducking past him and half-jogging up to the shelf of artisanal bread in the corner of the store. This was why he'd picked this store, even though it was small and pricey and overly-organic: Eris claimed it was the only place in New Orleans that made bread the right way, whatever they in their mind deemed the right way.

All Rick knew was that it cost about eight dollars a pop and was loaded with spices he couldn't identify, and that Eris could go through three loaves a week if he let them. Usually he did. The one perk to working for Amanda Waller was the paycheck, and that allowed him at least enough wiggle room to buy the right kind of bread.

She jogged back up to him, two loaves wrapped in paper in her arms, just as Rick had finished thanking the deli clerk for his cold cuts and cheeses. Eris tucked the bread into the shopping cart almost delicately and promptly plucked the deli bags from his hands to inspect his selections.

"Oven-roasted turkey? Not the herb kind?"

"Outta stock. I've got thyme and stuff back at the house if it really bothers you," Rick replied, "What kind of bread did you pick out?"

"Honey-rosemary and something they call rustic medley," Eris muttered, "I'll be the judge of that."

"Sounds pretty good," he agreed, "Maybe we can make butter to go with it."

Eris tilted his head, something Rick stupidly misinterpreted as a lack of understanding.

"I saw it online, you just put heavy cream and a little salt in a mason jar, shake it u-"

"I'd be willing to bet I'm more familiar with making butter than you are, Flag." Eris cut him off, sharp as always, "But why?"

"I dunno. Seems like fun."

"You have a real strange idea of fun. And this is coming from someone who lived through tapestry being the popular hobby." they jeered, but tossed a carton of heavy cream into the cart as they passed the dairy case. Rick tried to hide his smile. If anyone was the definition of 'actions speak louder than words', it was Eris.

He stayed close to Rick's side as they wandered the store, occasionally tossing things into the cart on what looked like pure whim. Cans of tomato soup, the ones Rick remembered mentioning were his favorite because they reminded him of his childhood, made their way in alongside pretzels and peanut butter and bars of high-cacao baking chocolate. It was far too bitter for his tastes, at least in anything other than baked goods, but Eris could snack on it like a Hershey bar. She liked it for the same reason she liked the artisanal bread, he thought. Nostalgia, or the closest thing to nostalgia they could find.

"Lasagna tonight? Or should we just find something to stick in the oven?" Rick asked, frowning at the prices of the pasta boxes on the shelves. Eris was back at his side in a moment, moving so quickly and silently that he would have jumped if he wasn't used to it.

"Hm. Neither. Make your pot pie." he decided, and Rick felt him lean in against his side, "I have a taste for it."

His mother's recipe, the one he'd tried so hard to get right after her death, now lived on as a favorite in the mind of a centuries-old metahuman.

That one made him feel good.

He knew Eris wasn't one for public affection, but he still couldn't resist wrapping his arm around their shoulders and pressing a kiss to the top of their head. He pulled back quickly, before Eris could wriggle away or complain about looking soft, and waved a hand at the produce aisle they'd left in their wake.

"Go grab me a bag of baby carrots and some green beans, then," he said, then paused and corrected, "In a bag. Not just loose green beans."

"I know that, smartass." Eris huffed, rolling her eyes at him as she walked away. Rick suppressed a chuckle.

There was someone else in the produce aisle, apparently trying to decide between a starfruit and a cherimoya. They were half a head taller than Eris, with wavy brown hair halfway down their back and a flowing blue sundress swishing around their knees.

Rick didn't pay them much mind, and was about to turn and grab a can of biscuits when Eris froze in his tracks.

"Julius?"

The taller figure whipped around so fast it must have given them whiplash, and their eyes widened to the size of dinner plates. Rick could see, even from afar, that their features had the same strangely archaic look as Eris' own, though perhaps a continent and a few centuries apart.

"Oh my- Eris?" they stammered, then gestured vaguely at themself, "And it's- er, Wisteria now. Wisty."

"Wisty." Eris repeated, as if testing out the name, "You're... very not dead, for someone three hundred years old."

"Made a deal with a witch a while back. And you're... very tame for how I remember you."

That made a grin flash across Eris' face, quick and sharp and promising only dark things.

"Try me."

But Wisty didn't flinch. She just smiled right back, though this one was nostalgic, almost soft.

The thought struck Rick like a bolt of lightning.

Eris had a type.

Underneath the flowing fabric of her dress, Wisty had to be at least as tall as Rick himself was, and just as stacked with muscle. Old scars littered what bare skin was visible around her clothing, like she'd been a fighter in a past life- or perhaps still was. And she knew not to flinch at those shark-smiles Eris threw at her. Just like Rick did.

The thought made something strange bubble up inside him. He wasn't sure he liked it. As strange and twisted as Eris' affections could be, he'd never before had competition for those affections. It was actually one of the best things about being with them, knowing they'd always drift back to him at the end of all the chaos.

It wasn't Wisteria's arrival alone that had him so tense. What really got him was the set of Eris' posture as he spoke to her: leaned back slightly on his heels, shoulders loose, head tilted ever-so-slightly in curiosity. Casual. Relaxed. The only time he'd ever seen Eris truly relaxed was when they were alone with him.

"We should catch back up." Wisty decided, a smile slowly growing on her face, "Go... spar like the old times or something. I'm a lot tougher than I used to be."

"I don't doubt it." Eris said, their spine automatically straightening at the promise of a good challenge.

He deserved this, Rick thought. This was some sort of cosmic payback for those two years he spent pushing her aside in favor of June, for snapping at all the times they suggested making him into a metahuman like them - it was all to keep him safe, to keep him around.

Well, here was someone who'd stuck around. Who'd played the long game, the centuries-long game, the way Rick was always so afraid to commit to. Who could hold their own against Eris, when she still had to pull her punches against him.

"What do you think? My lance and your spear, or hand-to-hand?" Wisty asked, playfully throwing up her fists with a broad grin. Eris returned the gesture, bouncing on his toes a little.

It was like he'd forgotten Rick was there, just ten feet back. And even as much as he wanted to call out, to remind them... he couldn't move. All he could do was watch it all unravel before him, the can of biscuits still held tight in one hand. Suddenly his mom's old recipe didn't seem to matter much.

"It'll be like before. You and me," Wisty said, "The old war god and the king's footsoldier."

Then there was a different kind of tension in Eris' posture. The shift was sudden, her chin lifted and her shoulders drawn back, all joviality transformed into something more guarded.

"I'm with someone." he said, each word crisply spaced, and brushed past Wisty with smooth, disciplined steps. They grabbed a plastic bag and shoved a handful of green beans into it, pausing only to pluck a few wrinkled and undesirable vegetables from the lot and toss them back. Wisteria turned, fixing them with a tilted expression.

"You told me you wouldn't love another. You told me love was too painful. You told me... that I was the last one."

Eris snatched a bag of baby carrots, holding them tight in her hand as she turned.

"I was wrong." they said, chin set and eyes blazing, "And if you do a damn thing to him, if you hurt him thinking that'll bring me back to you, I'll kill you where you stand. And I will feel no remorse."

With that, he stormed his way back to Rick and tossed the vegetables into the shopping cart.

"You were staring." they muttered, taking the can of biscuits from his hand and dropping it into the cart alongside the rest of the groceries. Then, to his surprise, they folded their fingers into his own. For Eris, that was the equivalent of a public strip tease. Rick gave her hand a gentle squeeze.

"Yeah, I know. Couldn't help it." he admitted, knowing better than to try and duck around it, "First time I've ever seen one of your old friends. Didn't realize there was anyone else... like me."

"She wasn't like you." Eris huffed, ducking around his arm to give the cart a brisk shove, "Nobody's like you."

"It's alright if she was." Rick argued, "I know I'm not the only person you've loved, doll. That's okay."

Eris opened his mouth to respond, then reconsidered and shook his head. It must've been a lot to explain, or something they couldn't bear to speak in such public company. Their posture was still tense, shoulders stony, and they didn't spare so much as a single glance back at the produce aisle.

"Nobody's like you." she just repeated, even more set and sullen. Rick decided there were two ways he could take that: a sign that this love was real, or a sign that the pattern would end up repeating itself in a few years. He decided to take it as the former. The latter, true as it might be, felt far too pessimistic.

"Rome!" a voice called from behind them, and finally Eris turned. Wisteria had caught up, and fire a glance between the two of them. Rick met her eyes calmly, and found something strange swimming there. She returned her gaze to Eris, unflinching. "A hundred years. Rome. Then we'll have our fight."

Rick could hear the other half of her words: because he won't be around by then. Maybe he should have been offended by the implications. He didn't bother. He'd always known there would be someone after him. He didn't expect to meet that someone, but... this was life with Eris. He'd learned to get used to things like this.

"Fine." Eris agreed, though the firm look never left her eyes, "I will meet you on the steps of the Colosseum in one hundred years exactly. We will have our fight."

Their grip tightened on his hand unexpectedly, right on the verge of being painful. Wisteria's eyes fell straight to it, and she frowned a little. Eris must not have been any more affectionate in their prior life.

"But you will get no love from me then." they concluded, "They will bury my heart when they bury him."

Rick saw hurt bloom across Wisty's face, a shocked and helpless sort of pain, but Eris just spun and gave the cart another brutal shove towards the checkout lanes. Rick found himself pausing an extra moment, looking into Wisty's shockingly crestfallen eyes and debating an apology.

In the end, he just shut his mouth and trailed after Eris, leaving Wisty where she stood. He had a sense that speaking to her would only make things worse. It was better just for him to be, in her mind, some speechless nameless thing at Eris' heels. It was probably safer for the both of them.

He caught up to Eris just shy of the checkout lanes, right as they set a rotisserie chicken in the front basket of the cart. She glanced up at him as he approached and offered him something like a smile. It was a little pointed, a little irritated, but he didn't mind that too much.

"You're mine." she muttered, possessive like a wolf to its mate, "Until they put you in the ground, you're mine."

"I love you too, wartime."

[thessalian]

Thess vs Food Stereotypes

Okay, really getting tired of this.

I didn’t want to hijack the post doing the rounds about “British kids try biscuits and gravy for the first time” and people getting judgemental about British cooking based on a few kids whose idea of ‘biscuit’ is very different than the American version and one British uni student’s aversion to spice. Thing is, though ... I live here, and I moved here from Canada (Montreal, even, which has a reputation for being as foodie as Paris but with a lot more politeness) by way of the United States. I’ve seen the stereotypes from all three countries, and when it comes to England, I’ve been everywhere from tiny hamlets to ... well, London, where I currently reside.

A lot of “traditional dishes” lack for spice here, true. However ... did y’all forget, while you were going, “American versions of recipes from other places have such flavour because poor / low class immigrants brought the recipes here”, that Britain was a fucking empire? We bitch about British colonialism all the time, and fair enough, but no one seems to have considered the huge variety of food that brought to this tiny wet little island. Even in the tiniest hamlets you’ll generally find an Indian takeaway, always family-run, always by families who came from the country from which the cuisine originated, some as recently as a generation ago. Bigger cities, and especially someplace like London? You’ll find a lot more. Hell, I live near an area that’s a blend of Afro-Caribbean, Nigerian, and Filipino, and the food you’ll find in the area reflects that. And I don’t just mean restaurants either; people who live here are clearly making that stuff at home, if the local markets are any indication. It’s the same all over, with a lot of emphasis on Indian, Pakistani, Nepalese, Filipino, and the foods of various African nations. Britain colonised these countries, and maybe the white people don’t make as much use of the spices they got by doing so as they could? But some do.

Also ... dude, they have herbs here. And they use them. Stews are full of thyme and sage and bay leaf. Sauces are a thing - mint for lamb, applesauce (not the sweet dessert kind; the kind where the tartness of the apple is maintained) for pork, fucking horseradish for beef. Root vegetables like parsnips and carrots are often roasted in a honey glaze, and never underestimate how a flavour profile changes if you change what fat you’re using for roasting a potato. (Seriously, just try roasting potatoes in goose fat.) Gravy? They have gravy; not as thick, and more generally devoted to the flavours of the juices of the roast, but they have gravy.

Britain has a different, earthier, occasionally sweeter flavour profile to a lot of its traditional dishes than other countries, yes. And there are a lot of people in this country who fear anything more than one clove of garlic, yes. However, there are Americans who fear anything that doesn’t taste of grease and mayonnaise, too (which is the stereotype, I’m afraid). So maybe can we lean less into the stereotype and, while trying unfamiliar foods, also do some research and try a variety of those unfamiliar foods instead of judging an entire country’s palate based on a couple of school kids who don’t know the American South’s version of a biscuit? Just be happy they’re loving it.

And go try some bubble and squeak sometime. Lancashire hot pot. Cornish pasty. Cullen skink. Hell, shepherd’s pie! It’s not all boiled everything, y’know.

[askwhatsforlunch]

Shrove Tuesday Feast

Whether you call it Shrove Tuesday, Fat Tuesday, Mardi Gras or Fettisdagen, today is a day to indulge in a feast of treats before Lent (whether or not you fast!) Here are a few of my favourite crêpe, pancake, doughnut and other lovely thing recipes! Have a good one!

Pancakes

Chocolate Chip Banana Pancakes

Buckwheat Pancakes

Nettle and Spinach Pancakes

Woodfire Skillet Pancake

Nettle and Herb Pancakes

Wholemeal Blueberry Pancakes

Boxty (Irish Potato Pancakes)

Chocolate Pancakes with Strawberries

Lemon Ricotta Pancakes

Crêpes

Vanilla Cherry Crêpes

Honey and Walnut Crêpes 

Flambéed Lemon Crêpe

Chocolate and Raspberry Crêpe

Grande-Terre Crêpes

Maple Caramelized-Apple Crepes

Crêpes Suzette

Savoury Crêpes

Spinach and Muenster Galette

Breakfast Crepe

Spinach and Smoked Salmon Crepes with Horseradish Cream

Scallop and Carrot-Stuffed Buckwheat Crepes

Doughnuts

Apple Cider Doughnuts 

Nutella Doughnut Holes 

Cinnamon Doughnuts with Chocolate Glaze

Chocolate-Glazed Doughnuts 

Apple Jelly Doughnuts 

Semlor

Fettisdagens Semlor

[nourishandthrive]

How to Make Healthy Eating Fun for Kids

Getting kids excited about healthy eating can be a challenge, but with a little creativity, you can make nutritious meals and snacks enjoyable for the whole family! Here are some fun and engaging tips to encourage your children to embrace healthy eating habits:

Get Creative with Presentation

Why it Works: Kids are more likely to try foods that look fun and interesting.

Use cookie cutters to make fun shapes out of fruits, vegetables, and sandwiches. Arrange food on the plate to create faces, animals, or scenes. For example, use cucumber slices for eyes, a carrot stick for a nose, and cherry tomatoes for a smile.

Involve Kids in Meal Prep

Why it Works: When kids help in the kitchen, they feel more invested in what they’re eating.

Let kids wash vegetables, stir ingredients, or help measure out portions. Older kids can assist with chopping or cooking under supervision. Giving them a role in meal prep makes them feel like they’re part of the process and more likely to enjoy the meal.

Make a DIY Snack Station

Why it Works: Offering choices gives kids a sense of control over what they eat.

Set up a snack station with a variety of healthy options like sliced fruits, veggie sticks, nuts, yogurt, and whole-grain crackers. Let kids mix and match to create their own snack combinations.

Play Food-Related Games

Why it Works: Turning mealtime into a game can make trying new foods fun.

Try games like “taste testing” where kids are blindfolded and guess the healthy food they’re eating, or create a bingo card with different fruits and veggies to try. You can also set up a “color challenge” where kids aim to eat a rainbow of foods throughout the week.

Introduce Fun Names for Foods

Why it Works: Fun names can make foods more appealing to kids.

Instead of calling it broccoli, call it “dinosaur trees,” or refer to carrots as “superpower sticks.” Giving healthy foods playful names can make them seem more exciting and enticing to children.

Make Smoothies Together

Why it Works: Smoothies are a delicious way to pack in nutrients, and kids love the chance to make their own drinks.

Let kids choose their favorite fruits and veggies to blend together. Add a bit of yogurt or milk, and maybe a touch of honey for sweetness. Kids can create their own smoothie “recipes” and experiment with different flavors.

Grow a Mini Garden

Why it Works: Kids are more likely to eat foods they’ve grown themselves.

Start a small garden with easy-to-grow herbs, vegetables, or fruits. Even if you don’t have outdoor space, you can grow herbs like basil and mint in pots indoors. Watching plants grow and then using them in meals can be a rewarding experience for kids.

Make Healthy Eating a Family Affair

Why it Works: Kids learn by example, so seeing the whole family enjoy healthy foods encourages them to do the same.

Plan family meals where everyone eats the same healthy dishes. Try new foods together and talk about their flavors, textures, and how they make you feel. Make healthy eating a positive and shared experience.

Host a Food-Themed Party

Why it Works: A themed party can make healthy eating an event to look forward to.

Pick a theme like “fruit fiesta” or “veggie adventure” and prepare healthy snacks that fit the theme. You can also include food-related crafts or activities, such as making fruit kabobs or veggie faces.

Reward with Non-Food Incentives

Why it Works: Encouraging kids to try new foods shouldn’t always be about treats or sweets.

Instead of dessert as a reward, offer non-food rewards like stickers, a small toy, or extra playtime. This helps create positive associations with trying new and healthy foods.

Making healthy eating fun for kids is all about creativity, involvement, and setting a positive example. By making mealtimes enjoyable and interactive, you can encourage your children to develop a lifelong love for nutritious foods. Remember, the goal is to create a positive relationship with food, so be patient, keep things light-hearted, and celebrate their healthy choices!

[mariacallous]

Simple roasted chicken is one of those dishes everyone wants to make perfectly, including me. And while I think I’ve done a pretty decent job in the past with my citrus and herb roasted chicken, I wanted to make it better, with a moist, flavorful inside, crispy outside and maybe even a side dish all wrapped into one pan. I wanted it all.

As I was working on this dish the past six months, I was getting frustrated that things just weren’t turning out the way I envisioned. The skin wasn’t quite crispy enough, and sometimes the inside was still pink. And so my husband came home one day with “Roasting: A Simple Art” by Barbara Kafka. I really love this book, and not just for her tips on roasting chicken.  But the tip I took to heart most of all was the cooking temperature.

Previously I had been cooking my chicken in a 400°F oven, but her roast chicken recipe called for 500°F. So I gave it a try, and it was one of the elements that has been missing to making a coveted roast chicken.

I also started adding a whole onion to the veggie mix and I really loved how it caramelized while cooking. You can usually find me eating most of the cooked onion before I actually serve the chicken. Oops.

You can use any spice blend you like, but I do recommend marinating overnight in a mix of dry and wet ingredients, such as dried or fresh herbs, citrus, wine, olive oil, soy sauce or fresh juice. I don’t use honey when I marinate because I find it tends to burn once you put it in the oven. Below I recommend the mix I like most for this dish, but you can really make any flavor combination you like.

I also recommend using either an upright chicken roaster (they cost less than $10 and they are awesome) or a classic roasting pan with rack, which is especially ideal for an all-in-one-dish like this. While the chicken cooks, the juices and seasoning drips down, flavoring the potatoes, carrots and onion with fatty chicken goodness. I think it’s really the best part.

And while roast chicken is a Friday night staple, I often find myself making a chicken like this at the beginning of the week, because it is truly an easy dish that is delicious and versatile to enjoy all week.

Note: The chicken needs to marinate in the fridge overnight, or up to 24 hours.

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

[bloodenjoyer]

butternut squash soup

recipe (more like a diary entry of how i made it lol) under the cut!! also warning this is not a quick recipe i started this whole process at like 2:30 and didnt finish the soup until abt 5:45 ish, didnt pull the bread out of the oven until abt 6:30. it was so worth it tho

Ok so basically i decided i wanted to make bread and butternut squash soup for dinner so i started by making the bread and followed this recipe. then while the dough was rising i started tackling the squash. i used a ~4.5 pound squash and started by cutting it in half and putting it in a bowl of water in the microwave for...idk six minutes each half? a bit more? just to make it softer. then i scraped out the guts and seeds (annoying and icky) and cut it into smaller pieces and peeled it with a carrot peeler. this takes a bit more effort than peeling carrots because the squash is hot and soft but also hard and weird and the skin is kinda thick. As i peeled each segment i cut them into smaller pieces and dropped them into a large pot on the stove to just kinda hang out on medium heat in a can of chicken stock, stirring each time i added more squash. i probs shouldve used vegetable broth but chicken stock is what i had so thats what i used.

once i added all of the squash (compost the skin btw!! i forgot to do that :/ ) into the pot, i squeezed a whole lemon into it. then i added like maybe five cloves of garlic cut into large pieces as well as some honey, cinnamon, cumin, lawrys seasoned salt, smoked paprika, lots of garlic powder and some cayenne pepper. stirred it again and then popped the lid on while i cut up two small onions. once i was done w the onions i rinsed out the bowl i originally microwaved them in and transferred the squash back into it.

i then put olive oil and a tiny bit of sesame oil (idk why) into the pan and let the onions fry up. to this i added: more cumin (fav spice ever <3), turmeric, herbs du provence (not sure what these are there just was a jar on the counter so i used it), and i also grated ginger into it. be careful not to let yr onions burn btw. Then once they looked like they had cooked down enough to fit into the bowl w the squash i put them in the bowl w the rest of the squash.

Next i made a béchamel sauce w coconut milk. i heated a can of coconut milk (obvs not the ACTUAL can i put it in a measuring cup and it came out to b abt 1 and 1/4 cups) in the microwave so it would be hot. then i put 2tablespoons of butter and 2tablespoons of flour in the pan. you gotta stir this constantly (its easiest if you use a whisk) so U dont accidentally make dumplings. once that starts getting thick and bubbling a little bit i added the coconut milk in increments, still whisking it the whole time. once that was done i lowered the heat so it wouldnt get curdled or dumplingy and added white pepper, sriracha sauce (first thing i saw when i opened the cabinet so i added it), more garlic powder and cumin bc i like those things a lot.

so then i finally added all the squash and onions back into the pot. i mixed it all in and then blended it w/ a handheld blender. if u dont have one u can just do all the squash ina food processor before adding it back to the pot and if you dont . Um try your luck with a potato masher i guess. EXCEPT i got scared while blending it on account of my pot was so wide and that meant the soup was just a BIT shallow. so i squoze a lime into it. that obviously wasn't enough and i added a bit more milk (cow milk, not coconut milk bc i didnt wanna open a whole nother can and i figured i had already put butter in it so who cares) and then blended it until it was smooth as i could make it. the blender pretty much made all the squash smooth but there were still unblended onions which personally i actually like.

then i finally tried it and it was soo fucking good oh my god.itwas so so worth it. i didnt use a recipe for this when i cook i just throw whatever into a pan and hope for the best but im writing it down bc i wanna make this again bc it was.very yummy.

anyway then i put a lid on the pot and let it hang out while i preheated the oven and baked the bread (which i also painted the crust w an eggwash and put a bit of salt on before sticking it in the oven) etc etc etc .

[stardewremixed]

🍝SDV Headcanon: Pasta (bachelorettes) 🍝

Yesterday was National Pasta Day. Here are my headcanons involving pasta and the bachelorettes. Farmer is a pasta lover. See my pasta headcanons for bachelors here.  What other HC’s would you like to see?

I’m so bummed. I spent like an hour writing these and then the Internet ate it. Meh... okay, let’s try this again. 

Abigail

Is into weird, experimental stuff. Fugu noodles? Spicy eel noodles? Pumpkin noodles? 

Once made Sebastian a ramen noodle sandwich. He promptly took her back upstairs to teach her how to properly make ramen. 

Dyes the noodles black for Spooky Day with a chunky pumpkin tomato sauce. Pierre would raise an eyebrow, but Caroline would be supportive of her daughter’s creativity. 

Is more into the desserts post pasta - she would make her unusual pasta dish if the farmer made her favorite pumpkin cheesecake. 

If in a romantic relationship, Abigail packs a pasta lunch into the Farmer’s knapsack before going into the mines. Then of course, joins them on an adventure! Definitely with Bilbo Baggins energy. 

Maru 

Prefers noodle substitutes. Once when she was a kid, she choked on pasta. It’s a psychological thing, but she can’t eat spaghetti. Red sauce. Blech! 

Bought a vegetable spiraler tool for making alt-noodles. It’s one of the things she enjoys doing with her mom. Robin likes making beet, carrot, and zucchini spirals. 

Her absolute favorite is cheesy cauliflower noodles! She would shyly request fresh cheese from the Farmer if they are friends. 

If she has to eat pasta, Maru likes Thai rice noodles (super thin noodles). 

Since this girl loves strawberries, she attempted to figure out dessert pasta. Is thrilled to discover a Polish dish with strawberries and cream pasta. 

Maru also enjoys the heat. Lots of spices added to her pastas. Cilantro. Red curry paste. She would get fresh honey from the Farmer to add to her Sriracha sauce if they are friends. 

In a romantic relationship, she is so excited if you offer to make alt-noodles with her. She would worry about what to wear for once, and go to Haley for advice before realizing that she needs to get across town to meet you at the house in time. 

Harvey once accidentally ate some of her pasta for lunch. His mouth was on fire for an hour. (Yes, I can picture his hair standing on end).  

Leah 

Also likes truffles like Harvey. Sometimes she brings him a pasta with truffles dish for lunch because the poor man forgets to take a break and eat. 

Marnie let her set up a little smoker on the property. Leah smokes her own meats. If the Farmer keeps goats, Leah would swing by frequently for a sampling of fresh goat cheese for her pasta with smoked bacon dish. 

If she’s in a rush, a simple pasta dish with chopped spring onions, garlic, and Balsamic vinaigrette is all she needs. 

She enjoys wild caught salmon with her pasta served with fresh herbs. 

Leah cans her own sauce with fresh ingredients foraged from the forest and from the Farm. If friends, Leah brings a can over to the Farmer about once a month. 

If in a romantic relationship, Leah would join the Farmer for a pasta meal and bring a fresh salad and a bottle of wine to enjoy. She also brings hand-crafted jars for the Farmer to store all their noodles. On the bottom, she would carve “hand crafted with love” and a little heart with her name. 

Emily 

Loves earthy vegetables with her pasta. Beets, carrots, daikon, onions and garlic. 

Oh yes, this girl loves garlic! If the recipe calls for 1 clove, she uses 3. And way too much salt. Haley jokes that it’s her sister’s hair dye that makes Emily loopy when it comes to balancing out her spices. The only person who can handle THAT much garlic is Shane. And he never complains when she cooks for him. 

Emily is a hands-on kind-of girl. If friends, harvest vegetables straight from the Farmer’s garden. Shows up wearing a big floppy hat and colorful patchy overalls and sneakers with little handdrawn parrots and rainbows and sunshine. 

If in a romantic relationship, Emily accepts the Farmer’s invite to stay for dinner. Emily trusts the Farmer’s process, but would try to be helpful. She would shuck green beans and shell walnuts on the porch for a green bean, walnut, and creamy parmesan noodles dish. Emily is a hugger. She would hug the Farmer repeatedly while they were cooking. If they got annoyed, she laughs it off and says she just loves them so much. 

Haley 

Asked her dad if angels existed after eating angel hair pasta for the first time as a child. It turned into a long conversation about life, death, and the afterlife. 

Pasta is a comfort dish for Haley. Whenever she’s sad, lonely, scared, or upset, she returns to the classics: carbonara. 

And she’s a meatballs girl. Doesn’t even need pasta. Leah made BBQ meatballs once at a town event and now she’s addicted. 

And a noodles in soup girl. Whenever she’s ill, Emily attempts to make a beef broth and homemade noodles for Haley. It’s way too salty but she appreciates the gesture. 

Became friends with the farmer after they made her chicken noodle soup when she was really sick. What a lovely and kind thing to do! Haley brings them sunflowers as a thank you gift. If in a romantic relationship, Haley bakes a pink cake with strawberry frosting and heart sprinkles. 

Penny 

Knows her way around. Since her mom wasn’t around much, Penny learned to cook at a young age. She actually really enjoys it, but she rarely has the time to work in the kitchen in peace. 

Makes macaroni noodle necklaces with Jas and Vincent. Blushes like crazy if you compliment the one she’s wearing. 

Gnocchi (with extra potatoes) is her favorite pasta. Pairs perfectly with Emily’s extra garlicky garlic bread. 

She enjoys a good shrimp scampi also. Would eat with Elliott every once in awhile and bond over the dish. He’s hopeless in the kitchen. *face-palm*

If in a romantic relationship with the Farmer, she comes over to cook pasta often, handrolling out her noodles. She loves the quiet of the Farmhouse kitchen. 

Also, she has a romantic fantasy of being blindfolded and hand fed noodles, especially if the Farmer kisses her neck after the butter drizzles down. 

[flagbridge]

Flag’s Rosh Hashanah Seder Menu:

1. Matzah Ball Soup (box mix for the matzah balls, and then I add ginger to the mix. I make my own bone broth and put in an entire chicken, plus onions, dill, carrots, and celery.)

2. Ukrainian Dumplings (friend)-dairy sauce but the dumplings themselves were parve.

3. Red Cabbage Salad (friend)

4. Green salad (friend)

5. Parve and Dairy noodle kugels (my crowd is kosher style but not strict, some people didn’t care and others did.)

6. Tzimmes

7. Roasted green beans

8. Couscous dish (sibling)

9. Brisket (obviously)

And of course apples and honey, challah, etc. Dessert included home baked cookies a friend brought, cider donuts, rainbow cookies, and baklava.

My recipes were all from the Kosher Instant Pot Cookbook and the Joy of Jewish Cooking, but I improvise a lot when cooking (do not do this when baking, though; cooking is art, baking is science), so a lot of the recipes are vibes. But all sides are parve except the dairy ones stated.

Also! Many of the vegetables and herbs came from my garden!