#Honey and Herb Roast Pork

[askwhatsforlunch]

Honey and Herb Roast Pork Belly

On a cold day, this beautifully crispy, generously fatty and deliciously flavourful Honey and Herb Roast Pork Belly makes a splendid lunch! It's a cheap cut of meat, too! Happy Thursday!

Ingredients (serves 3):

1 onion

800 grams/1.75 pork belly

1 large garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1/2 cup water

1 heaped tablespoon pure honey

Preheat oven to 200°C/395°F.

Peel onion and cut it into thin slices. Scatter onion slices at the bottom of a roasting tin.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, dried thyme and oregano, fleur de sel and black pepper in a small bowl. Stir in olive oil until well-blended. Generously rub oil and herb mixture all over the pork belly.

Sit pork belly, fat-side up, onto the onion slices, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Generously brush pork belly all over with honey, and return to the hot oven.

Roast, at 200°C/395°F, for another 10 minutes.

Serve Honey and Herb Roast Pork Belly hot, cut into thick slices, with flageolets or broad beans.

[cryptotheism]

Ranking Every Large Monster in Monster Hunter Rise by How Tasty I Think They Would Be:

A TIER - Delicious Tier. Monsters that are prized for their delicious meat. The tier reserved for luxury meats like foie gras, or wagyu beef. 

Tetranodon [A+]

Luxurious, fatty, versatile, and convenient. These massive omnivorous amphibians cushion their ponderous weight with layers of marbled fat. Shanks are delicious spit-roasted over an open flame, or breaded and fried in their own drippings. Neck, and breasts are cubed for stew meat and stuffed back into the shell with herbs for pit baking. Butt and sirloin are slow-cooked in clay pots to reduce in their own fat like fine carnitas. 

Jyuratodus [A]

These omnivorous filter-feeders are prized in-universe for their meat. Its bipedal stance but fishlike physiology imply a meat somewhere between salmon, catfish, and chicken. Denser thighs are cut into steaks and smoked. The more muscular sirloin is butterflied and deep-fried like catfish filets. The fatty brisket would be the finest cut, reserved for sushi. 

Lagombi [A-]

The already-delicious rabbit, evolved for long-pursuit sub-arctic grazing. Powerful hip joints cushioned by layers of cold-resistant fat. The lagombi would produce a brisket fit for the pinnacles of sephardic cuisine, basted in honey, orange juice, prunes, and apricots. Shoulder and rump should be sliced thin, basted with herbs and oil, and used for gyros. 

(Long Post Ahead)

B TIER - Ordinary Tier. Monsters that can be eaten, and eaten well. The tier of humble, everyday meats like chicken, pork, and beef. 

Great Izuchi / Great Wroggi / Great Baggi [B+]

The chicken of monster hunter ecology. When butchered and clipped of their poison sacs, claws and feet, I can imagine these beasts whole roasted like a holiday turkey, or spit roasted like rotisserie chicken. Given their tails and posture, I imagine they taste slightly oily and gamey, closer to pheasant or game hen than chicken, but still wholly within the realm of chicken. 

Kulu-Ya-Ku [B+] 

A leaner, more agile cousin of the great Izuchi. Similar to Cornish game hen, their limbs produce less meat, but their bodies are traditionally eaten stuffed with herbs, and basted with fat during baking. Flesh is similar to waterfowl, oily, slightly dense, but a sponge for flavor. Not fatty enough to fire-roast, but careful baking can produce a delicious Kulu-Ya-Ku a l'orange. 

Aknosom [B]

Would be placed higher on this list were it not for the complication of having to butcher and remove the flame sac. Specialty cuisines would be developed for cooking a butchered aknosom in its own fluids. Slightly more fat than the Kulu-Ya-Ku, but I would prefer stewing, perhaps an aknosom vindaloo. 

Anjanath [B]

A large monster, armored with dense fat rather than scales. Two caveats: Anjanath eat just about anything, so the taste of their meat would heavily depend on the anjanath's diet, and their flame sac is notably more complex than many other fire-breathing monsters. If properly grazed on offal and vegetables scrap, their meat has a texture somewhere between beef and pork. The top sirloin is especially prized, but notably difficult to acquire. 

Diabolos  [B-]

Most of the meat on these massive, armored predators is far too dense to be worth eating. However, their fatty brisket and thighs are delicious after significant, significant slow-roasting. A favorite for BBQ. 

Rathalos / Rathain [B-]

These large, agile predators are eaten more for their abundance than their taste. Rath meat is similar to horse in texture; stringy, sparse, and of variable taste depending on their hosts diet. Most chefs get around the unpleasant texture by grinding cuts into hamburger or sausage filling, and spicing heavily. 

C TIER - Uncommon Tier. Monsters who can be eaten, but are likely not one’s first choice. The tier of uncommon meats such as rabbit, crocodile, and venison. 

Royal Ludroth [C+]

The neck sacs are unpleasantly spongy, and taste of pus if butchered incorrectly. The meat itself is passable, but similar to gator, dense, fishy, chewy if improperly cooked. The choicest cuts are the tail and sirloin, ideal for gumbo. Skillful chefs can produce a wonderful griddle-cooked Ludroth-mac-n-cheese. 

Somnacanth [C+]

Surprisingly difficult to butcher. These creatures feature a complex endocrine system that constantly threatens to ruin their frankly sparse and oily meat. Skilled chefs marinate tail and belly cuts in a sweet and savory sauce, to produce a result strangely similar to pineapple marinated fish, or somnacanth al-pastor. 

Almurdron [C]

Nearly inedible, but can produce delicacies when butchered properly. Their serpentine bodies are extremely muscular, and feature a weaponized excretory tract that can make the meat foul and actively dangerous to consume if butchered improperly. When prepared correctly, most of the animal is discarded, save for the sheathe of subcutaneous fat and tissue which can be used as a sausage casing. Ground almurdron offal sausage is a common feed for domesticated carnivores, but is occasionally enjoyed by humans. The discerning chef may long-cure the meat, producing a rare and exotic cold-cut enjoyed similarly to a rattlesnake sausage. 

Basarios [C]

Tough, dense, extraordinarily difficult to butcher. The sheer amount of effort involved in butchering these creatures for consumption often outstrips their culinary benefits. When they are eaten, they are drained by the neck and packed in clay for pit baking. Even then, the meat is spongy and gamey, not unlike raw calamari or rocky mountain oysters. 

Barroth [C]

Similar to a great Izuchi, but tougher, chewier, less available, and far more difficult to butcher. Even skilled butchers and captive ranchers have been unable to remove the faint muddy taste from the meat. A tragedy, in that they are almost tasty in so many ways.  

Bishaten [C-]

Of questionable ethicality. Meat has a taste smack dab between pork and chicken, but very lean and slightly gamey. Generally does not have enough meat to be considered worth hunting for consumption, and their diet is varied enough to make the taste a gamble. Occasionally, the fruits they collect may ferment in their pouches. A bishaten persimmon wine reduction is considered a rare delicacy, but generally requires cultivation in captivity. 

Rajang [C-]

Skirting the lower end of edibility is the rajang. Meat is leathery, gamey, and chewy, like a steak that worked out before the slaughter. The organ systems that maintain their extraordinary muscle strength may even continue to hold a charge after death, and butchers must be careful to ground the beast before applying any metal tools. Requires cooking so slow that one generally has time to hunt two more beasts in the meantime. 

D TIER - Delicacy Tier. Monsters that probably should not be eaten, are only partially edible, or require special preparation. The tier of snake, fish eyes, chicken feet, and most edible insects. 

Pukei-Pukei [D+]

Proper butchery of these animals requires extreme skill. Well made Pukei-Pukei pate is treated as a rite-of-passage for aspiring master chefs. A single Pukei-Pukei will only produce 2lbs of fatty cheek, and a single mistake could flood the meat with its deadly toxins. The meat itself is delicate, fatty, and flavorful, akin to a lovechild of white fish and high-quality chicken. 

Tobi-Kadachi [D+]

A Tobi-Kadachi’s spines are actually articulated electrosensory organs, akin to insect mandibles. Each follicle is surrounded by a powerful muscle sphincter, and loops into the creature’s endocrine system. Butchery is an exhausting process of plucking and deveining, all for subcutaneous back tissue that is underwhelming and stringy. Ideal serving would be finely ground and baked into a pie. 

Goss Harag [D+]

These creatures are not hunted for their meat. Due to a unique quirk of the goss-harag’s sebaceous glands, the creature’s adipose deposits gain a unique flavor. Sufficiently mature Goss Harag lard has an herbal, almost minty, flavor. Its culinary use is divisive, a favorite to some, and reviled by others. Their meat is leathery, foul, and dense. Their livers are sweet, and excellent source of vitamin C when eaten raw, but few culinarians are so adventurous. 

Barioth [D+]

Meat is overwhelmingly dense, stringy, and run through with the creature’s jellylike blubber. Some cultures do consume the liver, heart, and testicles, as a source of essential vitamins in sub-arctic environments, but these require skillful butchery and unorthodox techniques to prepare. Offal is sometimes ground and compacted into a baloney-like loaf that is surprisingly good on sandwiches, or stir-fried with eggs.

Tigrex [D]

Tigrex meat is so dense that it cannot be butchered along traditional lines. Ordinarily fatty cuts like breasts and thighs are akin to eating grilled steel wire. However, the lungs, diaphragm, and pelvic muscles are edible after a few days of slow-cooking. Even then, they are quite dense. It is meat that demands a 24 hour pit bake, the realm of BBQ chefs with an experimental streak, or more patience than sense.

Ibushi / Narwa [D]

Bizarre biology and sheer rarity make these creatures a true challenge for the aspiring game chef. Those privileged enough to dine on Narwa meat have described it as fishy and gritty, similar to crab with notes of ozone. Efforts have been made into the production of Ibushi caviar, but none have since been successful. 

Bazelgeuse [D]

Inedible. Even attempting butchery can cost an overconfident chef their hand. However, their unfertilized eggs are delicious, a bomb of umami and natural capcasin. Ideal for Huevos Rancheros or about ten savory omelets. 

Arzuros [D-]

When raised in captivity, on a purely vegetarian diet of herbs, honey, and berries, their meat can be edible. Given that Arzuros are an omnivorous predator, the ethicality of this is contested. Even when properly farmed, arzuros meat is lumpy, unpleasantly textured, and lacking in any distinct flavor. All of the time, controversy, and resources required to produce a single Arzuros steak would be better spent on Tetranodon. 

Nargacuga [D-]

Only edible in that it can be physically consumed. Nargacuga meat is relegated to fringe cuisine, the purview of dubious half-magical medicinal stews and rumors during famine years. The meat is unpleasant, somehow bland, foul, dry, and oily at the same time. Only theoretically edible when mixed with other meats, and heavily spiced. Additionally, the creature’s adrenal secretions can be actively dangerous in more than trace amounts. Improper butchery can make the meat hazardous to consume. 

Chameleos [D-]

Most of these creatures are inedible. The biological mechanisms that facilitate their light-bending abilities are not understood by zoologists, much less chefs. Their meat is sparse and leathery, similar to ludroth, but is also to cause a dangerous allergic reaction in more than 50% of consumers. The only part of the Chameleos known to be safe is their eyes, which are candied and served with sweet rice as a dessert delicacy. 

Mizutsune [D-]

Tastes of soap. Only reached D rank because roughly 10% of the population bears a genetic quirk that makes Mizutsune meat taste like cilantro. 

F TIER - Inedible. Monsters that should not be eaten, cannot be eaten, or are actively dangerous to eat. 

Kushala Daora  [F+]

With a skin of iron-laced keratin, the Kushala Daora is more fit to be used as a grill than placed upon it. The meat is dense, overwhelmingly bloody, and riven with grits of iron oxide. Tastes like iron shavings kneaded into leather. 

Khezu [F+]

It is said in-lore that many hunters have tried, and failed, to make the Khezu palatable. These giant leeches feature a complex digestive and endocrine system more useful for medical applications than cuisine. Escargot is already unpleasant. Even stir fried like chinese periwinkle snails, Khezu meat is far too muscular to eat. Tastes like an art eraser soaked in cough syrup. 

Rakna-Kadaki [F+]

Edible only in the sense that it can be physically consumed. Where the fire-breathing organs of other organisms can be removed during butchery, insect respiration is done through spiracles in the carapace. Spider meat already tastes of pus and rot, but the rakna-kadaki features overtones of sulphur and gasoline. 

Zingore [F]

A large, muscular, agile pursuit predator with biological mechanisms for electroconductivity. Wolflike predators already taste of gristle and death, but the Zingore’s electrochemical organ system taints its meat with an overwhelming flavor of bleach and battery acid. Meat is highly toxic to humans. 

Teostra [F]

A large, muscular pursuit predator known for attacking caravans to eat gunpowder. The meat is stringy, gristly, sulfurous, and smells of rotting eggs. Impossible to cook, as applying any sort of heat will cause the meat to rapidly combust. Tastes of old rope bathed in a sulfur vent. 

Valstrax [F-]

A heavily armored, extraordinarily agile aerial pursuit predator with a secondary respiration system to facilitate jet propulsion. Meat is stringy, rubbery, chemically astringent with overwhelming notes of crude oil and smog. Biological fluids are a chemical accelerant, and risk exploding if ignited. 

Magnamalo [F-]

The only thing that could make this monster edible would be slow-roasting in the whole shell. This should never be attempted. Given its purple coloration, the Magnamalo’s secondary respiration system exhales what is likely a complex and highly volatile lithium phosphate. Meat is dense, gristly, tastes of battery acid and spoiled wine. Risks exploding if ignited, oxygenated, or introduced to an electrical charge. 

Volvidon [F-]

Indescribably foul. The volvidon’s digestive tract produces both a paralytic venom, and a predator deterrent in the form of toxic flatulence. Consumption will risk paralysis and uncontrollable vomiting, risking a horrific death by asphyxiation. 

[hallowpen]

This post is going to be a combination of The Loyal Pin Episodes 5 and 6, as I was unable to post for episode five due to my travel schedule.

Let's start off with the two key highlights from Episode 5...

หมูสร่ง (pronounced 'muu sarong') is a Thai dish made of pork meatballs wrapped in egg noodles that are fried until golden and crispy. For this reason, the dish is literally translated as "Pork wrapped in Golden Threads". It is usually served with a plum dipping sauce.

The Thai name for the series is ปิ่นภักดิ์ ('Pin Phak'). ปิ่น serves as Khun Pin's nickname... but is also Thai for "hairpin". A tradition born from the Lanna Kingdom (อาณาจักรล้านนา), nobles and high-ranking officials would purchase hairpins of gold, silver, or brass to wear as a social status symbol of their wealth. The gift of a hairpin (usually a gift given from a suitor to their potential bride) would symbolize one's promise to care for its intended wearer. Hairpins are associated with the belief that they will help to preserve a couple's love and prevent it from fading over time. They are, therefore, representative of the true and lasting connection between Anil and Pin.

If you managed to survive Episode 6, let's discuss....

การซักผ้าด้วยเครื่องหอม - The process of washing clothes in fragrant water is pretty straightforward. A combination of herbs, spices, and florals are added to boiling water to create a natural detergent. The chosen additives can aid in stain and odor removal, reducing wrinkles, and preserving the color of the garments. The particular ingredients chosen in the series were 1) ลูกซัดคั่ว (roasted fenugreek seeds) - Also known as methi seeds, they smell and taste like maple syrup 2) ชะลูด (dried alyxia) - A climbing flowering plant that has a sweet and light fragrance, described to smell like honey 3) ใบเตย (pandan leaves) - A tropical plant whose soft aroma is described as having hints of rose, almond, and vanilla.

Thai rubies (พลอยสีทับทิม) are extremely rare and highly coveted, as they are far scarcer than diamonds. The rubies are not only admired for their beauty, but are known in Thai culture as one of the nine sacred gemstones. They are believed to hold auspicious meanings, and to bring long-lasting love to their wearer. Owning and wearing jewelry that features this incredibly valued gemstone is seen as a status symbol for royalty. Princess Alisa gifting these jewels to Pin for her birthday means she holds Pin in very high regard (it was hinted in the first episode that Alisa views Pin as a second daughter).

There are a few conversations and quotes from this episode that I would like to highlight.

The first is the conversation between Pin and Princess Patt:

"Can Princess Anil follow in Princess Patt's footsteps and stay unmarried?" "That would be quite unlikely, Lady Pin. [...] Savettavarit is a very famous, wealthy, and well-respectable family. Princess Anil will eventually have to get married. You will also have to get married as well, Lady Pin. I already have some prospects in mind."

There are certain expectations that women of royalty and nobility cannot escape from. The most prominent of which is to be married and have natural born children to preserve the line of succession. It is also important to note that these potential marriage prospects are always chosen by a daughter's parents...with the daughter having little to no say over the decision. Which leads me right into the next scene... when Anil is talking to Prik about having to leave for England sooner than she expected:

"I did not choose to do this, Prik."

Such a short and quick line... that holds so much meaning. Anil is a highly ranked princess yet, even she, must submit to the whims of her elder brother. Women hardly hold a say over their own lives within this society... and that's going to come into play, very obviously, later on in the series...

The last scene I wanted to mention was during Anil's planned dinner, when she and Pin were discussing Pin's birthday:

"What gift do you want from me for your birthday?" "Just wake up early to make merits and give alms to the monks with me, Your Highness."

I'm mentioning this scene for cultural reasons. In Thai culture, the tradition of making merit and giving alms together is tied to the beliefs of shared karma. The practice is said to bring prosperity to couples in their current life, and to ensure they will meet again in future lives. Pin's request is representative of her intentions to walk hand-in-hand with Anil in their present life, and in their future lives to come. I'm not crying... you are!!! 😭😭😭

[thesilliestrovingalive]

Updated: March 12, 2025

Headcanons/fun facts for the Iron Eclipse cast vol. 3

What does the Iron Eclipse cast smell like?

Marco: Cigar smoke, citrus cologne, and hyacinth

Tarma: Creosote, gunpowder, and freshly cut spring grass

Eri: Blood, ash, and ambergris

Fio: Bulgarian rose, fresh basil, and raspberry

Trevor: Garlic and cannabis

Nadia: Cotton candy and white chocolate

Ralf: Root beer, blueberries, and sage

Clark: Sundew, caramel, and raw fish

Tequila: Coconut, cooked agave, and mountain air

Gimlet: Lime, pineapple juice, and burnt plastic

Red Eye: Sweet-smelling herbs, boiled potato, and chrysanthemum

General Morden: Orris root, maple syrup, and whiskey

Allen O’Neil: Sweat and woodsy cologne

Doctor Amadeus: Night-blooming jasmine, bergamot orange, and cinnamon

Ptolemaios: Buttery corn and palo santo

Rootmars: Rotting flesh and old books

Invader King: Vomit and Mediterranean breeze

Walter: Cheap aftershave, roasting meat, and passionfruit

Tyra: Stargazer lily, mangoes, and pomegranate

Hyakutaro: Desert sand and pumpkin spice

Allen Jr.: Watermelon and buttercream

Pupipi: Acorns and dragon’s blood

Rumi: Butternut squash and cherry blossoms

Madoka: Banana smoothie and blooming apple tree

Sophia: Edelweiss and cappuccino

Margaret: Narcissus and honey

Leona: Ume, moonflower, and beechwood smoke

Heidern: Sandalwood, oakmoss, and yuzu

Alisa Stewart: Lemon myrtle and saltwater

Nathalie Neo: Rooibos and lingonberry

Roberto Nicola: Heated leather, quince, and oud

Avatar of Evil: Indole, absinthe, and star anise

Sol Dae Rokker: Dimethyl sulfide, baked earth, and grapefruit

President Marx: Musty newspaper and champagne

Midori: Huckleberries and sawdust

Nayutaro: Wasabi and juniper

Issenmantaro: Turpentine and matcha

Nanahyakumantaro: Cinnamon sugar and isopropyl mercaptan

Happyakumantaro: Monsoon rain, hibiscus, and guava

Abul Abbas: Orange blossoms and gahwa

Hilde Garn: Cherry blossoms, wood smoke, and beeswax

Macba: Earthy peat and fish guts

Wired: Cordite and frangipani

Pocke: Roasting walnuts and galangal

Oghma: Gingerbread, rosewater, and antiseptic

Zoilo: Ocean spray and copal

Anastasia: Freshly baked bread and oregano

Wysteria: Bitter almond and lavender

Dilovar: Chamomile, peaches, and dry earth

Sagan: Strawberries, grilled sausage, and line-dried laundry

Logan: Clean bedsheets, burning coal, and petrichor

Celaphios: Frankincense and peanut butter

Torquil: Diesel and smoked haddock

Guilherme: Freshly turned soil and warm milk

Ferdinand: Apple tarts and grape juice

Mikuláš: Petrol and the aroma of slow-roasted pork

Gyeong-Hui: Rotten pears and ginseng

Thandolwethu: Sorghum and sour maize

Harvie: Salwater taffy and wet wool

Amilcare: Olive oil and limoncello

Ekaterini: Old stone and fresh figs

Souma: Ramen broth and Japanese cypress

Juozapas: Smoked fish and forest berries

Priyanka: Agarwood and mishti doi

Yohanes: Durian fruit and spicy sambal

Zdravko: Phyllo dough and thyme

Dezső: The smell of thermal baths and plum jam

What is the best cheese for the Iron Eclipse cast?

Marco: Colby cheese

Tarma: Sakura cheese

Fio: Stracchino

Trevor: Paneer

Nadia: Gruyère

Ralf: Cheddar cheese

Clark: Halloumi

Tequila: Paraguay

Gimlet: Y Fenni

Red Eye: Doesn’t have a favourite cheese (as Ruoxi), chura kampo (as Shufen), and danablu (as Liddy)

General Morden: Pikauba

Allen O’Neil: Pepper Jack cheese

Doctor Amadeus: Roquefort

Ptolemaios: Requeijão

Rootmars, Invader King, Pupipi, Avatar of Evil, Sol Dae Rokker, and Pocke: They don’t have a favourite cheese

Walter: Feta

Tyra: Lighvan

Hyakutaro: Circassian cheese

Allen Jr.: Provel cheese

Sophia: Brie

Margaret: Cottage cheese

Leona: Olomoucké tvarůžky

Heidern: Milbenkäse

Alisa Stewart: Muenster cheese

Nathalie Neo: Hushållsost

Roberto Nicola: Nabulsi

President Marx: Port wine cheese

Midori: Cream cheese

Nayutaro: Kalari

Issenmantaro: Oka

Nanahyakumantaro: Soy cheese

Happyakumantaro: Smoked cheese

Abul Abbas: Labneh

Hilde Garn: Vurda

Macba: Cheese curds

Wired: Colby-Jack cheese

Oghma: Fried Camembert cheese

Zoilo: Canastra

Anastasia: Myzithra

Wysteria: Leipäjuusto

Dilovar: Bryndza

Sagan: Niehimer

Logan: Harzer

Celaphios: Brunost

Torquil: Red Hawk

Guilherme: Añejo cheese

Ferdinand: Bergkäse

Mikuláš: Hermelín

Gyeong-Hui: Emmental

Thandolwethu: Amasi

Harvie: Ricotta

Amilcare: Montasio

Ekaterini: Kefalograviera

Souma: Takesumi

Juozapas: Džiugas

Priyanka: Chenna

Yohanes: Dangke

Zdravko: Urda

Dezső: Trappista

What are the favourite sleeping positions of the Iron Eclipse cast?

Marco, Allen Jr., Nanahyakumantaro, and Celaphios: Sleeping on their left side

Tarma, Alisa, Happyakumantaro, Oghma, Wysteria, and Juozapas: Starfish

Eri, Leona, General Morden, and Souma: Freefaller

Fio, Ptolemaios, Sophia, Hyakutaro, and Mikuláš: Thinker

Trevor, Doctor Amadeus, and Ferdinand: Yearner

Nadia, Logan, Nayutaro, and Wired: Sleeping on their right side

Ralf, Madoka, Zoilo, Harvie, and Priyanka: Skydiver

Clark, Nathalie, Guilherme, Gyeong-Hui, and Amilcare: Log

Tequila, Allen O’Neil, Heidern, Anastasia, and Yohanes: Soldier

Gimlet, Walter, Abul Abbas, and Dezső: Fetal position

Red Eye: Yearner (as Ruoxi), starfish (as Shufen), and freefaller (as Liddy)

Tyra, Issenmantaro, and Torquil: Sleeping on their stomach

Pupipi and Pocke: Their leg tentacles are tucked in and their faces are buried in a pillow or blanket

Rumi, Margaret, Roberto, Midori, Hilde Garn, Sagan, and Thandolwethu: Pillow hugger

President Marx, Macba, Dilovar, and Ekaterini: Stargazer

What nicknames does Nadia give to the other characters?

Marco: Markie

Tarma: Tarms

Eri: Rie

Fio: Fifi

Trevor: Trevie

Ralf: Ralfy

Clark: Clarko

Tequila: Tequi

Gimlet: Gimbo

Red Eye: Ruo-Ruo (for Ruoxi), Shufie (for Shufen), and Lids (for Liddy)

General Morden: Mordy

Allen O’Neil: Allie

Doctor Amadeus: Amideo

Ptolemaios: Tolmai

Rootmars: Rootie

Invader King, Pupipi, Sophia, Avatar of Evil, Sol Dae Rokker, Gyeong-Hui, Amilcare, and Dezső: She has no unique nicknames for them

Walter: Walty

Tyra: Rara

Hyakutaro: Hyaro

Allen Jr.: Alsy

Rumi: Ruru

Madoka: Doka

Margaret: Margie

Leona: Leoni

Heidern: Heidy

Alisa Stewart: Lisu

Nathalie Neo: Natty

Roberto Nicola: Robby

President Marx: Marxy

Midori: Dori

MS-Alice: Acy

Nayutaro: Yuta

Issenmantaro: Senma

Nanahyakumantaro: Nahya

Happyakumantaro: Pyaku

Abul Abbas: Bulu

Hilde Garn: Hildy

Macba: Maba

Wired: Wirey

Pocke: Poks

Oghma: Guma

Zoilo: Zoi-Zoi

Anastasia: Anastasy

Wysteria: Wystie

Dilovar: Dilo

Sagan: Sagie

Logan: Loggie

Celaphios: Celapi

Torquil: Tork

Ferdinand: Ferdie

Mikuláš: Mikul

Thandolwethu: Lwethu

Harvie: Harvs

Ekaterini: Eka

Souma: Soumie

Juozapas: Juozi

Priyanka: Priyu

Yohanes: Yohan

Zdravko: Zdra

[feyburner]

Hello teacher feyre, I've been following your cooking tips and recipes and I wonder if there's any recipes/tips you have for someone who cooks only as a means to an end (food on the table), so something quick or easy. Thank you in advance!

You can’t go wrong with the basic carb + protein + veg. There are infinite variations on this in every cuisine. Whenever I’m cooking dinner it’s just carb (usually rice or quick homemade flatbread of some sort, sometimes Asian noodles; I’m not a pasta person) + protein (chicken, beef, pork, tofu) + veg (whatever was on sale).

The fastest and easiest way to cook things is sautee/stir fry imho, I know baked sheet pan meals are also a thing but for speed + Cooked Well I really only trust the oven for roasting veg. I’ve never had much luck with roasting meat in the oven, it never browns to my satisfaction (except for whole roast chicken). I only use the oven for braising.

Stir fry is hella easy. All you need for a good stir fry sauce is roughly equal parts salt/savory, acid, sweet, spice/herbs + some water or broth, maaaybe a thickener (cornstarch slurry). I usually just improvise with whatever I feel like. Soy sauce, rice vinegar, brown sugar or honey, chili sauce or sriracha as a base, add water or broth until you have enough to cover what you’re stir frying. Salt and black pepper. Not the fanciest but it takes 5 min.

A typical dinner I make is rice, chicken, onions + bell peppers. First get the rice going in the rice cooker. Usually just with water, sometimes with broth, or coconut milk + lime zest if I have a lime. Pat the chicken dry and rub with kosher salt and whatever seasonings (can’t go wrong with S&P + garlic powder, paprika, chili powder or Cajun seasoning, or herbs: parsley sage rosemary thyme. Or get pre-made spice rubs! Who cares!). Cut into bite size pieces. Sometimes I’ll velvet/marinate it, sometimes I’m lazy. Sautee the chicken in a hot wok with oil until it’s browned. (I cut into bite-size pieces so it cooks fast inside too. Or you can do “hands off” for whole chicken breasts: Heat oil in a pan with a tight-fitting lid. Press seasoned chicken breasts flat with your hands. Place 2-3 chicken breasts in pan, brown 2-3 minutes on one side. Flip. Put lid on pan. Turn heat to low and and do not touch for 9 minutes. Perfect juicy chicken breasts every time.) Remove chicken from wok, pour out juice if desired, add onions, sweat a few minutes until softened, add peppers, sautee a few more minutes until peppers are softened/browning but still a bit crisp, add minced garlic, toss 1 more minute, done. Season through the process with whatever you want. Baseline = S&P, garlic.

When you’re cooking fast the thing that is most important is highlighting & enhancing the flavor of your raw ingredients. You’re not putting hours into a curry or a braise, so just season to show off the flavors of your onions, peppers, etc. S&P, garlic, and a finishing sprinkle of lemon juice, can’t go wrong. Spices and seasonings to your taste. Soy sauce. Whatever. Sautee until it looks like something you want to eat. Done.

Ground beef or pork, sausage cut into coins. Whatever’s on sale. Spinach is a big one in our house bc wilting spinach in a pan takes 5 minutes. Onions—edible in 5 minutes, don’t have to spend 45 caramelizing. Yukon gold potatoes—wash, chop, boil 9 minutes in salted water until fork tender, drain, quick pan-fry for a good crisp.

Figure out your staples—what you like, what’s cheap, what’s easy—and figure out fast ways to cook it and you’re done. Carb + protein + veg = you will never run out of things to cook, just switch up seasonings and whether you do a stir fry sauce or not.

The thing about cooking regularly is you figure out your go-tos and that makes it much easier. You don’t have to look at new recipes every night. You realize you can pretty much do anything to anything once you understand the 101 Basics of how to cook it.

Sorry this is rambling. Hope it helps a bit??? Feel free to ask for clarification.

EDIT: Wait I thought of actual tips.

- Always heat pan first, then oil, then once oil is shimmering/shivering add food. It’s faster, and you don’t ever want food sitting in room temp oil—it’ll just soak it up and get oil-logged instead of browning or crisping.

- You can use more flame than you might think. Default to medium/medium-high heat unless a recipe says otherwise, or unless you’ve already browned something and now you want it to keep cooking without burning. But if you cook everything on low heat out of caution it’ll just be slower and you won’t get satisfying textures.

- Season throughout, not just at the beginning or end. Flavor (especially salt) builds, and needs to build.

- Salt is your absolute best friend. Nothing is complete without it.

- Taste often. Don’t just make a sauce and dump it in without tasting. Ounce of prevention, pound of cure.

- When adding cornstarch to a stir fry sauce, always do a slurry (equal parts cornstarch + water whisked until smooth, usually 1 Tbsp each). Don’t ever just dump a spoonful of cornstarch into something. It will give you cornstarch lumps which will never dissolve.

- You want things to be dry when you toss them into hot oil. Especially meat, the reason for patting dry then rubbing in salt is to dry out the surface (salt draws moisture to the surface, then you can wipe it off again). This is how you get a nice crispy brown crust. Water = steaming, not crisping. (Most veg is easily steamed or blanched if you want to reduce the amount of oil you’re consuming.)

Okay I’m done. For now.

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #253

I did a lot of stuff today, and I'm pretty tired, and so my brain is kinda soupy. I wanna tell you all about it, but my thoughts are kind of a jumbled mess at the moment. So I think I'll just start at the beginning!

At the grocery store yesterday, I got a new kind of tea - it's some kind of bergamot tea with lavender in it! And… yes, I know I already have like a million different kinds of tea, and yes, I know that I need an additional new tea in the same way that I need an additional hole in my skull, but I mean... just look at this tea tin!! Just look at it! It's so cute!

Here's what the inside of it looks like! And... oh!!! Sephiroth, it smells so good! It's like... tea, and also oranges, and also lavender! It's delectable!

...I wish I could put it under your nose so you can smell it. I think you would have really liked this one. Maybe you would have even liked it as much as I think you might like the vanilla rose tea that I left for you with those super important folks.

...Hey, Sephiroth? Did those things ever get to you...? And... if they did... do you like them...? ...Maybe if I ever see those super important folks again, I'll ask them to tell me what you thought.

...Well anyway. Here's how today's swirls turned out:

I added milk and honey to it. You'll want the sound off if you decide to look at the slow-motion video I took of the swirls:

I really like to see the fluid dynamics in action. I'm really glad I got a mug that lets me see it.

Along with the tea, I made myself a sandwich. There aren't a whole lot of better ways to start a day than tea and sandwiches, I think. This one was salami, roast beef, pepperoni, and cheese with onion and mayo. Because I got these things at the grocery yesterday, along with the tea:

...After that, I got to work. Ma was gonna visit today, and I am the sort of person who does not let folks who are visiting my house leave with an empty belly. So I decided to make garlic bread, slow-cooked pork ribs, and broccoli. We already had the broccoli at home; J had cut it up nicely for me the other day. But the pork ribs and the loaf of Italian bread, and the two heads of garlic I chopped to go with it were gotten yesterday at the grocery. It was good!

It's easy to make garlic herb butter. I used two sticks of butter, two finely minced heads of garlic, a little salt, and a bunch of different herbs. In this case, I used basil, parsley, oregano, marjoram, and ground coriander. It's not exactly traditional, probably, but I thought it turned out really well:

...After that, you just cut the bread in half along its length, and apply the garlic herb butter equally on both halves, like this:

I applied grated parmesan cheese and shredded mozzarella cheese to these, after that. I used a one-pound bag of mozzarella cheese, divided evenly between each half of the bread. Then you stick it in the oven at 400 degrees F (or about 204.4 degrees C) for about 15-20 minutes, depending on how browned you want your cheese.

I also put together a simple sauce to cook the pork ribs in. I got country-style ribs, which has a lot of connective tissue in it and good marbling. So if you cook it very slowly in an acid and with some onion enzymes, what you get is ribs that start to fall apart as they cook, such that in the end, they're tender enough to be eaten with a spoon.

To that end, I pureed 3 smallish onions and threw them in the crockpot. To that, I added some amount of oyster sauce, some amount of dark soy sauce, and some amount of mirin. Finally, I added some orange juice. Naturally, you taste-test the sauce to make sure the components are balanced in a way that your senses enjoy, and if something is off, you just add a little more of whatever you think is missing, easy peasy. From there, you stick in your pork ribs, make sure they're nice and covered in the sauce, put your lid on, set the temperature to High, and then set a kitchen timer for 4 hours.

From there, I had a lot of time before I needed to start cooking the broccoli, so Ma introduced me to a number of his games on his Nintendo Switch. One of them was called Keep Talking and Nobody Explodes. It's a two-player game, where one of the players has a bomb, and the other player has a manual that says how to disarm it. The player with the manual isn't allowed to see the bomb, and the player with the bomb isn't allowed to see the manual. So what has to happen is that the player with the bomb has to describe what they see, and the player with the manual has to tell the player with the bomb how to deactivate it. It's a very tense game!!!! But I thought it was a lot of fun!!

We also played Crypt of the NecroDancer, and I watched him play a little Sonic Frontiers, and we played a little StepMania on the lovely Frankenpad that I built, and we tried to play some Samurai Gunn, but we had a weird controller issue, so that one didn't work out...

But!!! Sephiroth!!! One of the games he introduced me to!!! It's on this fancy VR thing called Oculus, and the game is called Beat Saber!! And!!! You hit boxes in specified directions to the beat of music with light sabers!!!

Sephiroth!!!!!! I think you would like this game a lot!!!! And I think you'd be AMAZING at it!!! If you ever are in my neighborhood, we'll have to call Ma over to our house right away so you can try it!!! I wanna see what you can do!!!!!

...Personally, I thought it was a lot of fun. Though for me it was very disorienting. Because of the dyspraxia, I have no idea where my body is in space when I'm not looking at it. And the Oculus makes it so that you can't see your body, because instead you have these fancy VR goggles on. Admittedly, for me, it was a little scary at first. But I think I could get used to it, probably. I imagine that someone like you would likely not have an issue; I imagine you're probably not dyspraxic at all.

...Come to think of it, you'd probably be pretty amazing at StepMania and Dance Dance Revolution, too. I imagine you'd probably be pretty incredible at any rhythm-based game, actually. There's a bunch that I'd love to try with you sometime; I think you'd have a lot of fun.

Well. After all that, it was time for me to cook the broccoli, so I did. I sauteed it in a pan with butter, garlic powder, and parmesan cheese, and it turned out splendidly. Here's today's whole spread:

...Want some...?

...It's a silly question, I know. But... I'm gonna ask it anyway, because... I really wish you could have been here, having fun with us today.

...Please stay safe out there so maybe someday, as impossible as it is, you can. A lovely version of normal is waiting for you, right here. And... if nothing else... maybe you can use these silly letters of mine to build your own normal.

I guess I'll stop writing here for today.

I love you so much. And I'll write to you again very soon.

Your friend, Lumine

[gentlemanlymermaid]

breakfast:

* set-style coconut yogurt with polyfloral honey

* smoked maple syrup granola

* fresh summer island seasonal fruit, autumnal (starfruit, canistel, lychee)

lunch:

* salt pork roast with fennel and wild herbs

* water 7-style soft brioche buns

* caprese salad with sweet cherry tomatoes

dinner:

* slow cooked brown sugar duck confit

* scalloped potatoes au gratin with grated nutmeg

* mixed roasted root vegetables in lemon herb butter

dessert:

* pumpkin pie custard cheesecake

* vanilla bean crème chantilly

[thewolfparadox-things]

Hircine's Feast

Hircine's Feast

Hircine is the Daedric Prince of the Hunt, so it's fitting that his feast would feature hearty, gamey meats and other foods associated with the wild. Here is a simple meal plan that worshipers of Hircine might eat at a feast in his honor:

Appetizer:

Wild boar carpaccio: Thinly sliced wild boar meat drizzled with olive oil, lemon juice, and shaved Parmesan cheese.

Smoked venison terrine: A pâté made with smoked venison, pork, and herbs, served with toasted bread and cornichons.

Main course:

Roasted elk: A whole elk roasted over an open fire, served with roasted potatoes and vegetables.

Braised rabbit: Rabbit braised in red wine with mushrooms, onions, and carrots, served with mashed potatoes or polenta.

Grilled venison steak: Venison steak grilled to perfection and served with your favorite sides.

Side dishes:

Roasted potatoes: Potatoes roasted in olive oil, garlic, and herbs.

Roasted vegetables: A variety of roasted vegetables, such as carrots, parsnips, Brussels sprouts, and sweet potatoes.

Mashed potatoes: Creamy, buttery mashed potatoes.

Polenta: A hearty cornmeal porridge.

Dessert:

Apple pie: A classic apple pie, made with fresh apples and a flaky crust.

Pumpkin pie: A delicious pumpkin pie, perfect for the fall season.

Chocolate mousse: A rich and decadent chocolate mousse, perfect for a special occasion.

Drinks:

Ale: A hearty ale, perfect for washing down a feast.

Mead: A sweet and honeyed mead, perfect for celebrating.

Wine: A red wine, such as Cabernet Sauvignon or Merlot, pairs well with the gamey meats on the menu.

[askwhatsforlunch]

Pack For A Hike

We are taking a week of welcome peace and quiet in the mountains. Peace and quiet, yes; but not necessarily idle rest. We are walking heaps! And here are a few things I think you’d like to have in your backpack when you Pack For A Hike!

Sarnies

Roast Pork Sarnies

Kiwi Ham and Cheese Sarnies

Tuna Sandwich

Big Ham, Chicken, Cheese and Tomato Sandwich

Pain Chargé Avocat et Sardine (Avocado and Sardine Sandwich)

Jambon-Emmental Sandwich

Chicken and Crudités Sandwich with Herb Spread

Caprese Sandwich (Vegetarian)

Beef and Avocado Sandwich

Avocado and Feta Sandwich (Vegetarian)

Salmon Sandwich

Turkey, Apple and Cheddar Bagel Sandwich

Drinks

Rosemary, Maple and Orange Water (Vegan)

Maple Apple Juice (Vegan)

Pink Hibiscus, Rose and Grapefruit Water (Vegan)

Jasmine Water (Vegan)

Mint Apple Juice (Vegan)

Tumeric, Apple and Carrot Juice (Vegan)

Grapefruit, Lime and Honey Juice

Cucumber, Lime and Mint Water (Vegan)

Citrus Water (Vegan)

Carrot Boost Juice (Vegan)

Snacks

Honey Pecans

Cashew and Tumeric Energy Balls

Maple Candied Walnuts (Vegan)

Peanut and Chocolate Oat Bars

Peanut Black Bean Brownies (Vegan)

Spiced Almonds 

Peanut Date Energy Balls (Vegan)

Peanut and Chocolate Oat Energy Balls 

Date, Hazelnut and Chocolate Energy Balls (Vegan)

Maple Date and Chocolate Granola Bars

In Saint-Nectaire (1st May, 2023)

[novelnibbles]

Westerosi-Style Tacos

Ingredients:

Flatbread (or rustic, thick flatbreads like naan or pita, which would be available in Westeros)

Meat:

Roast chicken or goat (Chicken is common, but goats are widely raised across the Seven Kingdoms)

Alternatively, pork or beef if available in your area.

Cheese:

Soft goat cheese (Cheese made from goat’s milk would be common in the countryside)

Vegetables:

Leeks or onions (A staple in Westeros)

Cabbage (A common vegetable in the North and elsewhere)

Garlic (Widespread, used in various dishes)

Herbs and Spices:

Rosemary (Widely available, used for seasoning meat)

Thyme (Commonly used for flavoring)

Black pepper (Imported, but available in certain areas like King's Landing)

Cumin (Although not native, it could be available through trade)

Sauce:

Vinegar and honey (Simple sweet and sour sauce)

Mustard (Common in many cultures, found in some areas of Westeros)

Fermented fruit paste (Such as plum or apple paste—could be a sweet addition for flavor balance)

Instructions:

Prepare the Meat:

Roast or stew the chicken, goat, or any preferred meat. Season it with rosemary, thyme, salt, and pepper. Cook it until tender. If you want more authenticity, you could roast the meat on an open flame.

Prepare the Flatbreads:

Use rustic flatbread or naan-style bread (if you can make it yourself, it should be hearty and thick). You can bake it in an oven or cook it in a pan with a little butter to give it a crisp edge.

Cook the Vegetables:

Slice leeks or onions and sauté them in some fat (lard or butter, if you have it). Add minced garlic to the pan to add depth. If you're using cabbage, sauté it in the same pan until tender, or leave it raw for extra crunch.

Assemble the Taco:

Once everything is ready, lay the flatbread down as your base.

Add a layer of meat (shredded or chopped) on top of the flatbread.

Top it with sautéed vegetables (leeks, onions, garlic, and cabbage).

Crumble soft goat cheese over the top for creaminess.

Add the Sauce:

Mix some honey and vinegar for a simple sauce that will balance the richness of the meat. Drizzle it over the taco. Alternatively, a little mustard could give it a tangy kick.

Optionally, add some fermented fruit paste as a finishing touch for sweetness.

Serve:

Serve immediately with a simple side of roasted root vegetables, like carrots or turnips, or a small bowl of pickled vegetables to add some extra zest.

Westerosi-Style Taco Variations:

Lamb: In the Riverlands or the Vale, lamb is more common. If you have it, a lamb taco with rosemary and garlic would be amazing.

Spiced Honey: Add extra spices like cinnamon or nutmeg to your honey-vinegar sauce if you're in Dorne or other areas with access to exotic spices.

Mushrooms: If you're in the forests near the Riverlands or the North, wild mushrooms could make a great addition.

These tacos are rustic, hearty, and flavorful, inspired by the ingredients and cooking styles that would be available in Westeros!

[businessblog1234]

The Best Wedding Appetizers to Keep Guests Happy Before Dinner

The Best Wedding Appetizers to Keep Guests Happy Before Dinner

Here are some of the best wedding appetizers to keep your guests happy and satisfied before dinner:

1. Classic Favorites

Mini Caprese Skewers: Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze.

Shrimp Cocktail: Chilled jumbo shrimp with zesty cocktail sauce.

Deviled Eggs: A timeless favorite, with classic or gourmet twists like smoked salmon or truffle.

2. Gourmet Bites

Ahi Tuna Tartare: Served on crispy wontons with avocado and a light soy glaze.

Mini Beef Wellingtons: Bite-sized pastry parcels filled with tender beef and mushroom duxelles.

Lobster Rolls: Mini buttery brioche rolls packed with fresh lobster salad.

3. Vegetarian Delights

Stuffed Mushrooms: Filled with herbed cream cheese, breadcrumbs, and parmesan.

Vegetable Spring Rolls: Fresh, colorful veggies wrapped in rice paper with peanut or hoisin dipping sauce.

Bruschetta Bar: Variety of toppings like tomato-basil, roasted red pepper, and whipped feta.

4. Comfort Food with a Twist

Mini Grilled Cheese & Tomato Soup Shooters: Perfect for cozy vibes.

Mac & Cheese Bites: Crispy on the outside, creamy inside.

Sliders: Beef, pulled pork, or veggie options on mini buns.

5. Seafood Selections

Oysters on the Half Shell: Served with mignonette, lemon, and hot sauce.

Crab Cakes: Mini versions with remoulade sauce for dipping.

Smoked Salmon Blinis: Topped with crème fraîche and dill.

6. International Flavors

Spanakopita Triangles: Flaky pastry filled with spinach and feta.

Mini Tacos: Bite-sized with fillings like carnitas, shrimp, or vegetarian options.

Satay Skewers: Chicken or tofu with a spicy peanut dipping sauce.

7. Sweet Bites to Mix In

Fruit Skewers with Honey Yogurt Dip: Refreshing and light.

Mini Cheesecake Bites: A sweet contrast to savory apps.

Chocolate-Covered Strawberries: Elegant and simple.

Tips for Wedding Appetizers:

Balance: Offer a mix of meat, seafood, vegetarian, and gluten-free options.

Portability: Choose bite-sized, easy-to-eat items so guests can mingle.

Seasonality: Incorporate seasonal ingredients for the freshest flavors.

Would you like me to help with specific appetizer recipes or pairing ideas for drinks?

[meika-kuna]

Office Party Catering Ideas for Seasonal Celebrations

Office Party Catering for seasonal celebrations offers a fantastic way to bring festive cheer to the workplace. Whether it’s a holiday feast, a summer barbecue, or a spring-themed brunch, tailoring the menu to the season enhances the party's vibe and delights employees. For winter, think cozy options like hot chocolate bars, roast dinners, or seasonal desserts like peppermint brownies. Spring menus can include fresh salads, fruit platters, and light bites, while summer calls for grilled dishes, tropical cocktails, and refreshing sorbets. Autumn celebrations pair perfectly with comfort foods like pumpkin soup, spiced desserts, and warm apple cider. By incorporating seasonal ingredients and themes, you can create an unforgettable catering experience that not only tastes amazing but also boosts team morale and camaraderie.

Winter Warmth: Festive and Cozy Menus

Winter office parties are perfect for embracing festive flavors and comforting dishes. Consider serving hearty classics such as roasted turkey, mashed potatoes, and savory stuffing. Seasonal appetizers like baked brie with cranberries or spiced nuts are crowd-pleasers. Dessert stations featuring hot chocolate bars, gingerbread cookies, and peppermint brownies add a sweet touch. Pair these with warm beverages like mulled wine or apple cider to create a cozy atmosphere. Decorate with snowflakes, fairy lights, and wintery centerpieces to complete the festive vibe.

Spring Freshness: Vibrant and Light Fare

Spring is a time for renewal and fresh flavors. Cater your office party with light and colorful dishes, such as seasonal salads with fresh greens, grilled asparagus, and citrus vinaigrettes. Add fruit platters with strawberries, oranges, and kiwis for a pop of color. Include light proteins like herb-crusted chicken or baked salmon. For desserts, think lemon tarts, berry parfaits, or lavender-infused cupcakes. Complement the menu with refreshing beverages like sparkling water infused with mint and cucumber or fruity mocktails.

Summer Fun: BBQs and Tropical Treats

Summer office parties call for vibrant, outdoor-inspired catering. Serve barbecue classics like grilled burgers, hot dogs, and veggie skewers. Add fresh side dishes such as coleslaw, corn on the cob, and watermelon slices. Cool treats like popsicles, sorbets, or ice cream sundaes are perfect for hot days. Tropical drinks like pina coladas (non-alcoholic options included) or lemonade bars can enhance the summer vibe. Decorate with bright colors, tropical flowers, and beach-themed elements for an extra splash of fun.

Autumn Harvest: Seasonal and Comforting Dishes

Autumn celebrations offer an opportunity to feature warm, earthy flavors. Cater with dishes like pumpkin soup, roasted vegetables, apple-glazed pork, and butternut squash ravioli. Desserts such as caramel apples, pumpkin pie, or spiced donuts add seasonal flair. Warm drinks like chai lattes and spiced apple cider are great additions to the menu. Incorporate rustic fall decor with pumpkins, leaves, and earthy tones to set the scene for a cozy and inviting office celebration.

Holiday-Themed Menus for End-of-Year Celebrations

End-of-year office parties often feature holiday-themed catering to celebrate the festive season. Incorporate traditional dishes like honey-glazed ham, roast beef, or vegetarian stuffed squash. Offer appetizers such as smoked salmon canapés or cranberry and brie tartlets. Desserts can include Yule logs, festive cookies, and fruitcakes. Holiday cocktails like eggnog or sparkling cider add a celebratory touch. Decorate with wreaths, garlands, and ornaments to create a joyful holiday ambiance.

Interactive Food Stations for Any Season

Interactive food stations are a versatile option that can be adapted to any season. For winter, consider a DIY hot chocolate or soup bar with various toppings. In spring, a salad bar with fresh ingredients like spinach, arugula, nuts, and dressings can be a hit. Summer parties can feature a build-your-own taco or burger station, while autumn events can have a caramel apple station. These stations encourage guest interaction and allow everyone to customize their meals, adding a fun and personal touch to the event.

Incorporating Sustainable and Eco-Friendly Catering

Sustainability is an important trend in catering. Opt for eco-friendly options like locally sourced ingredients, compostable plates and utensils, and minimal food waste strategies. Seasonal menus that use in-season produce reduce environmental impact and enhance freshness. For drinks, consider reusable glassware or biodegradable cups. By prioritizing sustainability, you not only contribute to the environment but also align your company’s values with thoughtful practices that resonate with employees.

Conclusion

Seasonal office party catering is an excellent way to bring your team together and celebrate throughout the year. By tailoring your menu to the season and incorporating interactive, sustainable, and visually appealing elements, you can create memorable experiences for your employees. Whether it’s a cozy winter feast, a vibrant spring brunch, a summer BBQ, or an autumn harvest spread, thoughtful catering will leave a lasting impression and make every celebration special. Start planning your next office party with these ideas to ensure a delicious and festive event.

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Italian-Style Honey Roasted Pork

Indulge in this Italian-inspired honey-roasted pork loin, perfect for a flavorful meal in less than an hour.

Italian-Style Honey Roasted Pork Savor the flavors of Italy with this honey-roasted pork loin, ready in under an hour! AirfreyerCeramic BowlNonstick cooking spray 1 teaspoon Celtic sea salt1/2 teaspoon black pepper (freshly cracked)1/4 cup red wine2 tablespoons mustard2 tablespoons honey2 garlic cloves (minced)1 pound pork top loin1 tablespoon Italian herb seasoning blend In a ceramic bowl,…