#How to Roast Squash Seeds

[northbirdblog]

Vegetarian Spaghetti Squash Taco Boats

[darkficsyouneveraskedfor]

The House Guest 5

Warnings: non/dubcon, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Character: Bucky Barnes

Summary: an old acquaintance calls in a favour, leaving you with an unexpected house guest.

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging ❤️

The speaker drones lowly, your playlist cycling through your most listened. You fall into your routine. You always liked cooking. It was always comforting. Your grandmother taught you all her favourite recipes whenever you came around. The familiar aromas bring back what can never truly be. 

You split the squash with a large knife, the thunk jarring you. You might not be the safest person in the kitchen but you’ve yet to do worse than a few nicks. You gut the seeds from inside and scoop in a heap of butter and brown sugar, then drizzle the rest with maple syrup. You’ll bake that while you work on the roast. 

The back door clatters and makes you flinch. Somehow, you almost forgot. That needling presence never really fades completely but you felt somewhat normal. 

You listen as Bucky lingers at the back door. He appears in the kitchen door as you look over. His grey jacket is streaked in dirt and his hands are similarly filthy. You give him a curious squint. 

“Got rid of that dead stump. Rot’s not good to keep around,” he explains. 

“Oh, right, you... wait? How did you do that? I was supposed to borrow Ian’s axe--” 

“Don’t need an axe,” he wiggles his vibranium fingers at you. “Gonna wash up. Anything I can help out with in here?” 

“Think I’m good,” you assure him, “I’m almost done.” 

“Mm, smells good,” he glances the pan of squash. 

“Hope so,” you reply. 

He watches you a moment before he turns away. His footsteps echo after him and fade into the soft music. You carry on, putting quartered onions and garlic cloves round the cut of meat. You baste and season, then put it all in the stove. 

You gather up the peels and seeds into your hands and head down the hall to toss it all in the compost. You get to the back door and clamour through, dumping it all into the barrel. You dust your hands off before you head inside. 

You didn’t notice the open door before. You’re slightly embarrassed as you glance over and catch Bucky lathering up his hands in the sink. You quickly flit away without another look. Oops. 

Cramped quarters are bound to get awkward but you hadn’t expected that sight. Bucky, shirtless, focused on his hands as he scrubbed away the dirt. You can see it vividly as you try not to think of it.  

The tortured flesh around his left shoulder, trimming the dark metal of his prosthetic, his other arm as hard as the other, firm and rounded with muscle. His chest full and just as taut, though his middle was softer. The little bit that stuck out over his pants and the extra layer of padding up his stomach filled him out, though there was strength woven into his entire body. 

You shake your head and swallow. You wipe down the counter and rinse off the used dishes and cutlery. You busy yourself and do your best to forget. 

You open the fridge and take out a bottle of sparkling water. You close it and nearly cry out as Bucky stands behind the door. He reaches up to grip the top of the fridge. He wears a fresh ribbed tank top, his arm flexing as he looms over you. 

“Mind grabbing me a beer, please and thanks.” 

“Uh, yeah, sorry,” you open the door again and take out a bottle of beer.  

“Sorry?” He echoes as the fridge closes with a nudge of your elbow, “for what?” 

“Um, nothing, just, didn’t hear you, I guess.” 

“Ah, so it’s not that Canadian thing you do?” 

“Canadian thing?” 

“You apologised for tripping earlier.” He shrugs as he accepts the beer. 

“Oh? Habit, maybe. I didn’t notice.” 

He chortles, “you know, I served with some Canadians. Good soldiers. They always show up.” 

“Wow, I... makes sense... my great grandfather served. Came back and drove a truck after,” you say. “My grandmother talked about him a lot but I was too young to remember him before he passed.” 

“Sorry,” he says, “ha, there I go, huh? Or is it eh?” You give him a look. He uncaps his beer and arches a brow. “What’s that for?” 

“What?” You wonder. 

“That look? Sam did say you could be a bit... never mind.” 

“He said I could be a bit what?” You twist of the plastic lid of your flavoured water. 

“Nothing, he always says shit, you know? Tells everybody I’m a grumpy old man. I’m old and I’m tired, not grumpy,” he insists as he leans on the counter and drinks his beer. As he does, he lifts his vibranium hand and picks at his thumb with the index. “Mm,” he pulls his lips off the neck, “you got a cuticle stick or something? This damn thing collects dirt like a broom.” 

“I might have something. Got Q-Tips,” you offer. 

“Whatever you got. I should probably clean this thing before dinner,” he says. 

“Sure, let me just go look.” 

You put your water down and squeeze past him. He doesn’t shy away, crowding you as you pass him. You don’t know if he’s just not paying attention or what.  

You go down to the bathroom and pull out the drawer. You wince as something rolls against the front. Shit. You really hope he wasn’t looking around already. You reach inside and take out the suction toy you shove it up your sleeve. Would he know what the silicon rose was? 

You search around and find a nail kit. You bought it thinking you were going to go camping but that never happened. Maybe next year. 

You dip into your room and tuck the silicon toy on the bookshelf then head back to the kitchen. You hand him the small case. “Brand new. You can keep it.” 

“Oh, uh, thanks,” he accepts it, wiggling it between his fingers, “I’ll just go... take care of this.” 

He drinks again from his beer and sidles through the doorway next to you. You slip through and retreat to the stove as warmth blooms around it. Is it the cooking that’s making you sweat or something else? 

[fishfooddude]

I Hate New York.

Part 3 of the Would you still love me if I was a worm? series

MDNI 18+

The Bear Masterlist

Directory

Part 2

“So she’s keeping the baby… and you’re moving in together… in New York?” Natalie asked slowly, trying to make sense of the info dump Carmy had given everyone at The Bear during family service that evening. Carmy nodded; he’d had this stupid love-struck smile plastered on his face since you had your conversation a few weeks ago. 

“Yeah, she got this big promotion. I’m proud of her and wanna be with her and my kid, so we’re going to New York next week,” Carmy confirmed. Natalie wanted to be happy for you and Carmy, but she had this gut feeling that something would happen. She didn’t know how to explain it, but since becoming a mother herself, she could just sense when something would go down. 

“I’m just- I’m just worried, Carmy. You two are moving fast. I just want to ensure you’re sure you want this.” Carmy shook his head at Natalie’s words. Ever since the two of you had decided to keep the baby and move in together- in New York, everyone seemed to share the opinion of the two of you moving ‘too quickly.’

“Sugar, I’m happy. Like- really happy. I never thought I’d have this… I love Y/N, and I know we haven’t been together all that long, but this feels right.” Carmy explained as he leaned against the wall of Natalie’s kitchen. She sighed in reply, but before she could say anything, cries came from the baby monitor. “Saved by the cryin’ baby.”

Natalie laughed, “Well, since you’re so ready to be a Dad, why don’t you go check on your niece?”

~

“Okay, here we have oven-roasted sweet potatoes with sauteed corn and squash. Then there's a kale salad with pumpkin seeds and lentils-” 

“Carmy, I swear to god. You need to stop making me eat all these damn vegetables,” you whined as you slumped back on the couch. You heard him chuckle from the kitchen before joining you. Carmy squeezed your knee and stomped your feet as you pushed your hands through your hair. Carmy heartily laughed and leaned over to gently kiss your ever-growing baby bump. 

“My love, I want that baby to come out all happy and healthy. You’re doin’ all the work in growin’ the baby and keepin’ her all safe and cozy- feeding you everything that little girl needs to be all nice and healthy is all I can do.” Carmy cooed as he rubbed soft, slow circles against your bump and lovingly gazed up at you. You laughed and pushed his hair out of his face.

“Let me eat a freakin’ donut. And some hot chips.” you groaned, “I am a hard-workin’ lady, and I can’t have a damn glass of wine or go to the Coral Omakase dinner my boss is throwing… don’t make me eat more vegetables.” Carmy laughed at your explanation and rested his cheek on your bump. You glared at him and pouted, “Are you really going to deny your pregnant girlfriend a donut? …And maybe some Sour Patch Kids…” 

“I just want you and our baby girl to be healthy. All the books-”

“Carmy, I just want one donut.” you pleaded, giving him your best puppy dog expression. 

Carmy groaned and moved to bury his face in your cleavage. “She’s gonna be able to do that too, huh? That look? She’s gonna have me wrapped around her little finger.”

You laughed and glanced at the clock, “I gotta go, babe. Thank you for making me lunch- even if it’s 90% vegetables.” Carmy rolled his eyes as he helped you get up from the couch. “Only a couple more weeks until you don’t have to help me up from the couch.” 

“Well, in six weeks, I’ll be helpin’ ya with other stuff.” Carmy added before kissing your cheek, “Have a good day, and make sure you drink enough water.”

“You got it, Dr. Berzatto, my unofficial OBGYN.” you saluted and gave him a short side hug. Carmy laughed, and you walked out of the living room. He watched as you grabbed your bag from the floor and your lunch box from the counter. “I love you. See you tonight.” you smiled as you exited the apartment.

“Bye, baby,” Carmy called as he shoved his hands into the pockets of his sweatpants. He rocked on his heels before walking into the kitchen to do the dishes. Carmy had a routine since the two of you moved to New York. He did what he could for The Bear, mostly ordering and menu ideas. It never felt like enough, but Carmy couldn’t work at a New York restaurant again with the baby on the way. He was anxious enough about his impending paternity to ever work in a New York kitchen again; the idea of it made his ulcers flair up.

Carmy spent his days reading books about pregnancy and parenting. He became a regular at the local bookshop and library, getting his hands on everything he could. Being a Dad was unknown territory to him, and he didn’t have many fond memories of his father. He remembered overhearing his mom and dad fighting before his dad left and inevitably got arrested. Uncle Jimmy and Mikey were the closet things he’d had to a father figure, and with Mikey being gone, Uncle Jimmy was the best he could, and there was still a certain level of difficulty for the emotional side of ‘father figuring’ that Jimmy couldn’t fulfill for Carmy. 

Carmy refused to let that cycle continue. Although he didn’t always understand his emotions, he was trying to do better for his daughter. That afternoon, after doing the laundry, he decided to tackle the last few things he needed to do in the nursery.

Soft pastel yellow walls were still bare, furniture needed to be assembled, and things needed to be organized. Walking into the nursery always brought a wave of peace over Carmy. Sweet stuffed animals sat on a shelf by the window with a collection of children's books and a basket of other baby needs. The box containing the crib leaned against the wall, along with a collection of paintings Carmy had done but hadn’t hung yet. In the corner was a vintage rocking chair the two of you had found at a flea market when you’d first moved. Carmy stood in the center of the room and couldn’t help but smile. 

~

“Hey, I’m home,” you called as you entered the apartment that evening. “Carm?” you called when you saw he wasn’t in the living room or kitchen. You walked down the hall and saw the nursery door was askew. “Carm?” you asked as you nudged the door open. 

“Oh my god.” you gasped as you saw the completed nursery before you, “You- Carmy.”

He looked over his shoulder and shot you a smile, “Hi, baby.” 

“You finished the nursery?” 

He nodded in response, “You like it, baby? I can change-”

“Carmy, I love it.” you cut him off as you fully entered the nursery. As you looked around the room, noticing all the small details, you’d absentmindedly started rubbing your bump. Carmy smiled and got up from the floor, placing his hands over yours after closing the small gap between you. You smiled up at him, “Thank you, Carmy.”

Carmy shrugged, “I just wanna be a good dad.”

“You are.” you smiled as you tip-toed up to kiss his nose. Carmy chuckled and shifted his hands from yours and around your sides to rest on your lower back. He laced his fingers together before pulling you as close as your bump allowed. 

“I just wanna be different.” Carmy sighed, “My Dad wasn’t around much… people haven’t been the most supportive of all this, but I wanna be good for her.” Carmy put his chin on your shoulder as he spoke. “I want her to feel safe and loved… wanted.”

You wrapped your arms around Carmy’s neck as he spoke, “She will, Carm. She will.”

~~

“You’re gorgeous.” Carmy complimented as he leaned against the bathroom doorframe. You rolled your eyes and continued curling your hair. He clicked his tongue and entered the bathroom, “Hey, you are.” 

You giggled as Carmy hopped onto the bathroom counter and leaned against the mirror with his arms folded across his chest as he lovingly watched you. “You’re just sayin’ that. I’m freakin’ huge.” 

“Yeah. With MY baby…” Carmy smirked as his eyes roamed your body. You felt a blush coming over your face as you shook your head. He chuckled and watched you finish your hair. As you unplugged your curling wand, he hopped down from the counter and came up behind you. You smiled at him in the mirror as he rested his chin on your shoulder and rubbed your bump through your oversized t-shirt. “Pregnant with my baby…” he muttered as he turned his head to nip at your neck. 

“Carmy…” you giggled, “I gotta go to work…”

“Be late…” he snickered as he trailed kisses up your neck to the pulse point below your ear. You bit your lip at the feeling of his teeth graze over the sensitive skin. “Let me take care of you… you’re so fuckin’ sensitive; I’ll make you cum fast.”

You leaned against Carmy’s body and let your head fall to the side, giving him more access to your neck. Carmy left a trail of gentle, wet kisses on your neck before turning you in his arms and kissing your lips. A whiny moan escaped your throat as Carmy’s hands traveled down your back. He took the opportunity to slip his tongue into your mouth as his hands slid over your butt and hooked under your thighs. You squealed as Carmy lifted you onto the bathroom counter. He chuckled and broke the kiss, leaving you desperate for more, “You are incredible.” he smiled, running a thumb over his cheekbone.

Carmy looked at you as he moved his hands to your knees and slowly spread them as he lustfully gazed into your eyes, making you melt. His hands traveled up your thighs toward your hips. As he hooked his thumbs in the band of your sleep shorts, you felt a tingle surge through your body. You leaned back on your palms and lifted your hips, making it easier for Carmy to pull them down. After dropping the shorts on the floor, Carmy’s hands were back on your hips. He gently pulled you to the edge of the counter, giving him easier access to your exposed pussy. You felt your cheek get hot as he sank to his knees. 

“What baby? You nervous?” he chuckled as he stared up at you. You shook your head and bit your lip, “Then what is it?” he asked as he softly kissed your inner thigh. Your body jolted at the sudden sensation, making Carmy smirk against your skin before placing another kiss higher than the last. 

“I haven’t-” You paused your sentence with a soft whine as Carmy pushed your thighs farther apart and kissed higher. “I haven’t shaved in a while…” 

Carmy shook his head as his lips finally reached your center, “I don’t care, baby.” he spoke softly. Before you could protest, he kissed your lips, making you twitch. Carmy inhaled your scent as he slowly ran his tongue up the length of your core, flicking his tongue when he reached your clit. You moaned softly and struggled to look over your bump to watch as Carmy devoured your core.

~

“Carmy!” you gasped, sitting up suddenly in bed that evening. He shifted half-asleep, mumbling something you couldn’t quite make out. “Carmy!” you urged, smacking his shoulder, causing him to shoot up.

“Is the baby coming?” he scrambled to find the switch on his bedside table as he spoke. As light filled the room, he saw you protectively holding your bump. “Baby? What’s wrong?” he worried.

“Somethings wrong…”

[kitchenwitchtingss]

RECIPES I KEEP IN MY ONLINE KITCHEN WITCH JOURNAL #2

I love making these oh my gosh.

Why?

It's really fun

It's been a while since my last one

I get an excuse to try yummy recipes

You all are way too good at what you do

It's fun x2

Teas, Drinks, And Syrups

🍊 Orange Peel Tea 🍊

Violet Lemonade

Coconut Summer Drink

Dandelion Honey

The Best Hot Spiced Cider recipe you’ll ever try

Apple Cider is basically a homesteading spell

Rose Lemonade Syrup

100-Year Garlic (Garlic Honey)

Fire Cider Spell for Winter Protection

Blackberry & Apple Jam

Witchy Recipes - Blackberry Lemonade

Baked Goods + Sweets

Prosperity Bread

Lavender Earl Grey Cookies

Easy Rosemary Focaccia Loaf for Love and Protection

Heavenly Lavender Scones

Honey Vanilla Peach Butter 🍑

Pumpkin Pie Dip 🎃

Vanilla-Pumpkin Cupcakes

Soups, Stews, And Dinners

Super simple secret potato soup

Forest Porridge

Heartwarming potato soup

Perfect Homemade Garlic Bread

Creamy vegetable soup

Springtime Soup

Stuffed Maple dijon glazed roasted butternut squash

Summertime stir fry

Sabbat Stuff

Litha Orange Honey Cake

Litha Thyme Chicken

Stuffed Apples for Mabon

Mabon Mug

Imbolc Pretzel wreath

Oatmeal Bread for Lughnasadh

Samhain Mulled Cider

Samhain Irish Apple Cake

Angel's Best

(my favorite recipe posts I've made over the years, plus backstories that sound like your grandmother's reminiscing over the past.)

LATE WINTER BUTTER ROLLS

My first post I ever made. I was pretty new to the tumblr community at the time. I loved kitchen witchcraft, and I'm the type of person who will ramble on about how much I love cooking and baking. This blog gave me an outlet to express my love of cooking, baking, paganism, and witcraft. And these rolls are very tasty, I make them to this day!

WITCHY TOMATO BASIL SOUP

Tasty, simple, and a crowd-pleaser. It's perfect for a beginner kitchen witch! It was also the second recipe I ever posted.

SWEET CREAM BUNS

It was a recipe given to me by one of my good friends at the time. Every time I make it, it gets devoured in less than 10 minutes. It was also my first recipe to get over 50 notes. I was shocked but ecstatic that so many people would even give it the time of day lol.

WITCHY THUMBPRINT COOKIES

These ones were just fun to make and delicious lol.

A WITCH’S COZY BUTTERNUT WINTER SOUP

A quick soup that feeds a lot of people during the fall season. Fall is my favorite season, so of course I'm very biased lol.

SAMHAIN PUMPKIN BREAD

I love pumpkin bread and apple cider... So why not combine the two? This one was definitely one of my favorites of all time. Moist pumpkin bread and chocolate chips have to be one of my favorite things on this planet. It also makes for the perfect gift for friends and family. Yummy!

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

I love dessert loaves of any kind, so naturally, this would be on the list lol.

MAPLE BUTTER COOKIES

Super simple comfort food! I love any time of cookie with brown sugar.

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

I love French toast, and I love positivity~

SAMHAIN SOUL CAKES RECIPE

These are really good! And traditional. If you celebrate Samhain, I recommend you make some soul cakes and have friends and family help decorate. I give the littles a bag of orange frosting and let them go crazy lol.

FEEL BETTER CHICKEN SOUP

One of my most recent is my witchy twist on chicken noodle soup!

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[sikudastoner]

006. at a quiet dinner for two, an intimate meal and magical moment for a special couple.

For Darren x Nadya?

Thank you for the prompt! Not exactly a "magical" or "intimate" moment but I think it's cute. I'm not a professional chef so if the meal has an odd flavor ratio, I'm more of a baker. 🤷🏽‍♀️

Darren abhorred wintertime. He was a man always on his feet and the confinement never allowed him to train his swordsmanship or ride his horse. The abundance of furs and sheets to keep his hands and feet from being cold was bothersome. His time was occupied warming himself and lounging, nothing of use to him.

This winter, his new routine as a married man improved his circumstances. His Northern wife educated him on how to properly bundle up in the cold climate, she assisted with the firewood, occupied his attention when the snow would pile up to his knees, and they dined together often. Winds and snowstorms this severe would normally be taken into consideration, but he was blissfully ignorant.

He never admitted to lighting the candles surrounding his bedchamber for their dinners before she arrived, she needn’t know how he had a penchant for seeing her in candlelight. He would let her believe the servants added those touches. 

Dinner that night spoiled him. A rack of lamb chops doused in butter and garlic with a serving of brussel sprouts and squash roasted together. A mix of red leaf, sweetgrass, spinach, alfalfa sprouts, chopped carrots, red onions and pomegranate seeds drizzled with a white arbor vinaigrette- if he had not mistaken- had a dash of honey, and topped with crushed toasted walnuts. The meal made Darren’s eyes roll to the back of his head and hum in approval. One could never go wrong with washing down a well-delivered meal with a cup of arbor gold.

He needed to stop eating like this, his trousers were not fitting the same and he noticed a small pudge growing on his lower belly. Since he discovered Nadya’s propensity for sweets, they would indulge in tarts every supper. He made sure the servants brought her blackberry tarts, he spoiled himself to all flavors but preferred plum and apricot. Father would disapprove, but father also licked his fingers clean after shoving a slice of chestnut cake into his mouth.

Winter had not only granted him time with Nadya, but her own exhaustion. Her blinks were heavy and her head bobbed off as he rambled about who and what irked him that day. It wasn’t long before he looked up from his near empty plate to see that his wife had fallen asleep as he was talking.

The first time this happened, he was terribly offended. Was he that boring? Were his problems deemed trivial by his own wife? Overtime, he realized that her fatigue was not caused by his prating. 

He let out a heavy sigh as he rose from his seat, sweeping her out of her own seat with one arm wrapping around her back and the other supporting her legs. He carried her over a short way to his bed, setting her head softly against the silk pillow and pulling the covers up to her shoulders. He took a step back, taking in her beauty as she rested peacefully. What did she dream of? What was she thinking? All he could think for himself was how heedless he had been, the most he’d ever done for her was carry her to bed. He could be better. And he would be better… on the morrow.

[zacharyleigh316]

Pumpkin Eater

Suptober Prompt: Days 2 & 3 - Pumpkin Patch, Inspired | Pumpkin Eater | 1.4K | M | Read on Ao3 (or below cut)

It's no news that Sam Winchester hates Halloween, so when a hunt leaves them caked in wet, stringy squash guts, whilst standing in the remains of what used to be a glorious patch of pumpkins, he's reasonably upset. So what if Dean feels a little inspired to egg him on? Maybe he shouldn't make it so easy…

“I really hate Halloween…” Sam groaned, faced scrunched up in disgust as he painstakingly peeled pumpkin guts off of himself. 

He took a whiff of his flannel, soiled and freshly wet, and gagged, before sliding the garment off his shoulders.

“What,” Dean grinned, similarly covered, but not as moody as his little brother, “bathing in the insides of the great pumpkin king not your kind of party?”

Sam snorted and rolled his eyes. “Funny, Dean.”

“I dunno, I think we have enough left of this guy to make a couple of pies. What do you think, Cas?” 

Cas narrowed his eyes, glancing around the pumpkin patch they desecrated for their hunt, which had only concluded moments ago, and was, ultimately, the reason they all decided to .  

The monster they had been fighting, go figure, was ‘haunting’ the victim’s farm, and bringing the resident jack-o-lanterns to life–as if puppets weren’t already terrifying without being hordes of man eating  gourds–which in turn terrorized the locals, making this your run of the mill Halloween Town–yes, Dean made that joke, no, nobody thought it was funny (except him, of course). 

Just as Dean had the pleasure of putting the band Smashing Pumpkins to shame, by doing just that; except these were angry, possessed pumpkins, who, much to Dean’s chagrin, could care less about the music scene.

“Maybe take some of the seeds home, roast ‘em.” He suggested with an easy smile.

“I don’t think it’s wise to use these pumpkins for baking, Dean.” Cas replied, regarding Dean curiously.

Dean opened his mouth to retort, but Sam cut off the reply. 

“If I hear someone say the word pumpkin, or anything related to what just happened here, again, I swear to god I will end you.”

“You just said it though.”

Sam snapped a glare over at his brother, before storming off with a muttered, “I’ll go tell the owners the place is safe now,” leaving Dean and Cas standing in the field littered with the corpses of pumpkins.

“Well isn’t he just awfully cheery today,” Dean said sarcastically with a snort, watching his brother leave.

Once Sam was out of sight, he turned back to the carnage, and shook his head, letting out a disappointed sigh. “Damn, if only we didn’t smash all of them though. Could’ve taken a couple pumpkins home with us. Jack would’ve loved to carve them.”

Cas smiled and walked over to Dean, reaching up to pick some guts and seeds from his hair. “That would be nice, yes. How very thoughtful of you, Dean.”

Dean chuckled, brushing some chunks off the angel’s trench coat. “Naw, just thinking about what Sammy and I used to do, y’know, when it was just the two of us slumming it in motels, waiting for dad to come back.”

“Sam seems to have a very strong hatred for Halloween…”

Dean rolled his eyes, wiping off his machete with the bottom of his shirt. “He didn’t always. He used to love it. We even went trick-or-treating around the motel rooms. Dad woulda killed us, but it was worth the smile on that kid’s face. Guess I was inspired.”

“Well, I think you’re right, Dean. Jack would love to do all that, regardless of Sam’s opinion. And maybe not from this one, but I’m sure we can find another pumpkin patch, perhaps closer to the bunker, and take them there instead.” 

Cas looked around once more at the sad, smattered remains of this pumpkin patch, and let out a sigh himself. “Though hopefully we don’t have to destroy that one too.”

“I might not share the same reservations as Sam, Cas, but if we had to go through this again, I think I’d start hating Halloween too.” 

The two of them started walking back, side by side along the path, Dean grimacing at the squelching of pumpkin beneath their boots.

“It really is a friggin shame that all the pumpkins ended up being collateral damage.”

Castiel hummed, frowning down at the aftermath, at what had become of the poor man’s farm.

“But it’s monster free now, so.” Dean shrugged, and Cas turned his attention toward the hunter, the small smile returning to his face.

“And that he, and the townspeople, are now safe.”

 Dean beamed back at Castiel, green eyes twinkling with mirth. “Yeah, ‘course, Cas. That too.”

When they made their way back to the farmhouse, Sam was waiting for them out front, standing on the porch with his arms crossed, looking ever the soggy sourpuss, the bitchface still prominent on his face.

“Hope you didn’t talk to the guy lookin’ like that Sammy, like someone pissed in your wheaties.”

“Whatever, Dean. I just want to get home and take a shower. It’s going to take forever to get this stuff out, let alone the smell.”

“You mean to tell me you don’t want to smell like a yankee candle? Not a pumpkin spice bitch, Sammy?” Dean smirked, his cocky expression only growing at the umpteenth glare Sam sent him that afternoon, and the—albeit gentle—nudge to his shoulder Cas gave from beside him, which was meant to be chastising.

“I hate you.” His brother muttered, fleeing into the impala.

Dean laughed, turning to Cas with a wink. The angel only rolled his eyes.

“You shouldn’t tease him so much.”

“Aw, come on man, ‘m only having a little fun!”

“Yes, well, now he’s pissed off at you whilst in the car covered in pumpkin, getting it all over the upholstery.” Castiel said pointedly, looking smug now, especially as the color drained from Dean’s face and his laughter stopped. 

“Fuckin’ hell Sammy, I’ll kill you if you do anything to Baby!” Dean snapped, hurrying after his brother. 

Cas chuckled and followed closely after, at his own measly pace. When he got to the impala, the Winchester brothers were arguing, as they do. He slipped into the backseat, quietly amused by their antics, though, technically, this time he was at fault, having instigated it…but that was not of import.

“We’re all covered in it Dean! What do you want me to do, sit on the roof?”

Sam’s nostrils flared at his brother’s contemplative look, “Dean, I’m not doing that!”

“Well-“

“No, Dean-“

“You suggested-“

“I said no, Dean!”

“And I’m just saying-“

“I don’t want to hear it.”

Dean threw his hands up placatingly, and turned the impala on, grinning as she purred to life. 

“Just don’t rub it in. All the gunk.” He said as an afterthought, earning a huff from Sam. 

He wasn’t going to stop being in a pissy mood anytime soon, not that Dean was really helping matters either.

“We should probably shower too, Dean, after Sam does. It does get rather unpleasant after a while.”

Dean met Cas’ eyes in the rearview mirror and smirked. “Sure thing, sweetheart.” 

Cas looked back with a fond smile, only interrupted by Sam’s groan.

“At least wait until I’m gone, please.”

“What, are you homophobic now too, Sammy? Along with being allergic to anything Halloween?” Dean’s tone was teasing, and it got the desired reaction out of Sam. 

Was he purposely poking the bear as much as he could? Absolutely hell yes, he was, and loving every minute of it. Sam was his baby brother after all; he made it easy.

“Ugh, dude, our entire lives are Halloween. It’s Halloween everyday for us. Pardon me if I’m a little sick of it by now.” 

Sam shook his head. “And I can’t decide if the unresolved sexual tension was worse, or the resolved sexual tension is, seeing as I’ve had to witness, and experience, both firsthand!”

“Don’t hate the player, Samantha.” Dean joked, and Sam grimaced.

“We all know what ‘showering’ really means to you, Dean. Walking in on you is literally the worst. Talk about a jump scare.”

Dean laughed. “Just getting in the spirit, right Cas?”

“It appears we’re only aiding in Sam’s distaste of Halloween, though, Sam, I assure you, we don’t only have sex during the spooky season.”

“Yeah, hear that Sam? We ‘don’t only have sex during the spooky season’.” Dean parroted, shoulders shaking with laughter. 

Sam groaned again, and buried his red face in his hands. “I take it all back. I’d rather be back in the pumpkin patch fighting an army of squash than having this conversation.”

Dean grinned. “Happy Halloween.”

[what-i-made-for-dinner-yesterday]

My sister’s cat was ready to share our salmon with us….

Sides!

For sides we had blue corn stuffing, 3 sisters salad, roasted delicata squash, and pole beans.

The stuffing was blue corn cornbread, walnuts, cranberries, wild rice, and spices. We also had some carrots sneak in there because there was an assumption made and we didn’t double-check until after we added them. Carrots are from Persia! Whooops. The wild rice was harvested with traditional methods in Minnesota! I think shallots made it in too. Shallots are the one purposeful compromise we make. There is a wild onion native to the Americas that was used for culinary purposes, but it’s extremely hard to get ahold of unless you grow it yourself. Most native chefs use straight up onion or they suggest substituting with shallots for the closest taste so that’s what we did.

This is year 3 (I think) of the 3 sisters salad and we love it. Its maize, winter squash, and tepary beans. The beans are grown in the American southwest and my sister buys them from the Navajo nation Akemi O’Ohodum - Ramona Farms. They have an interesting story around their preservation. During forced relocations to reservations, women would sew the seed beans into their dresses to preserve them as they were culturally important as well as being a critical independent food source.

One of the things to really understand about food colonization is how traditional foods are often denied to those being colonized. For example, food crops like maize and tepary beans were intentionally ruined/restricted and instead sacks of wheat flour were provided. This meant the colonized became dependent on their colonizers for food - a common tool of colonialism and control. Saving tepary beans is an act of defiance that deserves to be honored and respected. I loved using them in our meal as a way of recognizing the importance of preserving culture. Decolonization, especially food decolonization, isn’t about recreating or restoring the past, but about embracing the future while understanding that your world view isn’t the only view of the world.

Our other two sides were pole beans (blistered in oil with salt) and roasted delicata squash tossed with maple syrup and salt. The squash was grown locally.

It was a delicious meal!

On to dessert next….

[psalacanthea]

Maple Chipotle Butternut Squash Soup

Yesterday I made a really good soup! Here's the recipe:

Ingredients:

1 butternut squash

1/2 white onion

2 cloves garlic

2 tbsp maple syrup

1 canned chipotle pepper in adobo (de-seeded) + 1 tbsp of the adobo sauce

1/3rd a block of soft or silken tofu (that was just how much I ended up using, more will change the texture so do it if you want)

1 carton stock/broth (I used chicken you can use vegetable or a different poultry stock, but I wouldn't use beef)

olive or neutral oil

salt and pepper

I also added a couple leaves of sage because it needed using, but you can skip

optional: sour cream

Necessary Utensils:

A pot, a big spoon, a sheet pan or tinfoil, a blender or immersion blender (if you don't have one, I use mine ALL the time you can get use out of it I promise it's so much easier to clean lol)

Recipe:

Heat oven to 400

Slice butternut squash in half, scoop out seeds.

Rub cut half of squash with oil, salt and pepper

Remove paper from onion, and root end.

Put squash and onion cut side down on tinfoil-covered sheet pan, or just on tinfoil if you're brave and hate dishes

Roast on 400 until squash is soft. The skin will crackle and break when you push down on it, and the squash will be very soft, but it might not be super brown, so just poke it and check.

If the onion starts getting too blackened, remove it early. You want it lightly charred and cooked through, but not burnt.

Scoop squash out and add to pot. Add onion to pot. Add garlic cloves, stock, herbs if u got them.

Turn heat to medium low and simmer until garlic is soft and the stock has reduced slightly.

Add soft tofu, chipotle, and adobo and blend soup, either with immersion blender in the pot, or in a blender (you might need to do it in more than one batch, depending)

Taste for seasoning. Add more salt and pepper if necessary, and add maple syrup tablespoon by tablespoon, tasting each time until it's sweet enough. Squashes can vary in sweetness, so you need to use your tongue to be certain.

Simmer until hot and the consistency you like! Add water if it gets too thick.

This is a great, easy soup that made about 3 giant soup mug sized servings. It's got simple ingredients, added protein to make it a meal, and is gluten and dairy free. Give it a shot!

IF you don't mind dairy, add a couple tablespoons of sour cream and stir it in, it adds some lightness and creamy sourness that offsets the spice and sweet nicely.

[presidentkamala]

ok butternut squash mac & cheese actually was soooo delicious. but it made so much "cheese" sauce i had to freeze the rest. recipe notes under the cut

the thing about getting it together enough to put the butternut squash into the oven at around 9:30pm is that it doesn't actually finish roasting until about an hr later which means that while dinner got started at 9:30pm you are eating at minimum 2 hrs later

prepped the squash (washed, trimmed, halved, and seeded ofc), quartered a red onion, and chopped the top off a head of garlic and threw it into a 400 degree oven forever

While it was roasting, used up all my ancient box of pasta shells to al dente and reserved abt a cup of pasta water

Boiled a couple handfuls of cashews for 10 mins

I only have a dinky little personal food processor and my blender is an even shittier little Oster single-serve from college so I had to make the sauce in batches.

Blended up the squash WITH THE SKIN ON mindblowing

added the recommended plant milk but honestly i think it could have just used a little more than a cup of pasta water and would have been fine

forgot to add in the thyme so i just added it in later

LOTS of nutritional yeast like an entire cup's worth

lemon juice????

and paprika which i despise so no thank you. Apologies to budapest

and then i guess you could put some breadcrumbs on and pop it back in the oven for a bit but by this time it was 11:30 and i was ready to EAT

it's like 1lb of pasta so it's easily 4-5 servings depending on how much you think you can handle

do NOT skimp on the pepper. Pepper the squash before roasting. Pepper it during roasting. Pepper the sauce in the blender. Pepper the sauce after the blender. IT NEEDS the pepper!!!

and yes i will be enjoying some of the sauce w my gnocchi

[thestudentfarmer]

Hello hello, sharing a bit of food post as promised the other day :)

I made squash noodles! Yes, I was inspired by tiktok, Food use inspiration can be shared and come from anywhere :) this was my first time making noodles of any kind and I'm glad I tried it out!

I used acorn squash and delicata squash. I washed, halved and gutted them. Saving the seeds for a snack for us this time.

Baked them at 350-375 *f for about an hour. I like using a roasting pan and cook a few extra at a time to save heat and supplies. I also like to bake some potatoes to cook for breakfast the next day.

Cooked up and scooped out into containers for various meals for the week. The shells I set aside for compost/chicken feed.

Mixed some scoops of both squash w/ flour. I didn't measure but I did add quite a bit more flour throughout. Mix it well till the dough is no longer sticky and is fairly smooth. It may take awhile, if you have a stand mixer I'd suggest using it to protect your wrists.

Smooth enough for me. I let the dough rest a few hours before cooking so the flour could get more springy. I don't think it's necessary but I just didn't have time to cook immediately and like how it came out.

Used scissors to snip them into peices and dropped straight into boiling salted water.

What they looked like after boiling. I tried one right after and it's a bit bitter. Definatly wouldn't suggest eating as is (though I can't say all squash pasta will be so! Could jsut be that I used delicata/acorn squash)

To finish off I used green enchilada sauce, some salt, pepper, garlic and cumin. Mixed w/ the pasta and some shredded pork and let it reduce a bit. Plated and topped with a sprinkle of cheese and a lil more Chile sauce.

Came out very good, even the most skeptic veggie eater of the house enjoyed it and asked if we could have it again sometime! :D

Was it good? Yes.

Would we eat again? Also yes!

Personal food idea/suggestion w/for these noodles?

Maybe a carrot soup broth w/ coconut cream or heavy cream would be good w/ the noodles.

Chicken noodle soup would be tasty too, just cook the noodle in the chicken stock to take advantage of the startchyness of the flour for thickener. Lil more black pepper. Garlic and use pumpkin or a bit more sweet squash for the squash puree.

Now on to the seeds, I prepared them similarly to pumpkin seeds.

Wash well, let dry and then use a bit of oil, seasoning of choice and cook 375-400* f till crispy on both sides.

Much smaller seeds. But equally tasty as pumpkin seeds, I kinda burnt these ones a lil bit, I got distracted with tidying the kitchen a bit.

Well that's it for now :)

🌱 🎃 Happy Homesteading, gardening and good cooking! 🎃 🌱

12 28 2023

[the-clumsywitchkitchen]

How to Make the Perfect Roasted Squash

Preheat oven to 400° F

Wash & cut squash lengthwise, take out seeds and guts of the squash (you can do this by vigorously scraping the little cavity with a spoon).

Add 1 to 1 ½ teaspoons of of olive oil in the cavity area of the squash, along with salt. Then rub into the squash, this is also a great time to place your intention(s) into it. Then add any other seasonings that you wish.

Place squash on baking sheet flesh side down, pour enough water to cover the bottom of the entire baking sheet.

Bake for 45-50 minutes and that's it!

Magickal Correspondence of Squash

These are the two types of squash that I find are most commonly used.

Butter Squash: Abundance, Creativity, Fertility, Vitality,

Acorn Squash: This squash's name came from the acorn, as it has a similar shape to an acorn. So I am using the same correspondences for butternut squash for acorn squash, just adding the correspondences of acorns to it.

- Acorn Correspondences: Good Fortune, Luck, Personal Power, Prosperity, Protection, Wisdom

References

Awesome on 20 - Kitchen Magick

The Magick Kitchen - Magickal Top Acorns

Witchy Connection - Herbs: The Magickal Acorn

[returntothesoup]

Recipe time boyos

Roasted butternut squash!

Okay!!!! So I am very picky with squash (texggstures) but I like it roasted so it’s not too squishy but kinda crispy on the edges.

You will need:

A butternut squash

Olive oil

Salt

Vegetable peeler

Knife (remember folks that a dull knife is more dangerous than a sharp one! A dull knife requires more force and if it slips it’ll fuck you up. Stay safe in the kitchen friends!)

Baking trays

Foil (makes for easier clean up but not necessary)

1. Preheat the oven to 425°F

2. Cut off the top and bottom of the squash

3. Cut off the like bulb part of the squash

4. Peeeeeeeel. This is my least fav part I hate how it makes my hands feel. If you’re not familiar w a butternut squash, there’s the peel and then kind of a white layer under that. Peel down till it’s all nice and orange

5. Cut the bull part in half and scoop out the seeds.

6. Cut the straight part of the squash (I guess the shaft???? But what a horrible way to describe it I’m so sorry)

7. Cut into slices (I do about 1/4 of an inch, I like them thinner and get more crispy)

8. Put foil on your baking trays then pour a little oil on the foil. I use a pice of squash to spread the oil around

9. Place your squash pieces on the tray. They can be close but don’t touch!

10. Light drizzle of oil on top of the squash and then gently salt

11. Bake for 28-40 minutes depending on the crispy level you like!

These are especially yummy when eaten with Dino nuggies!!!

When the squash is done, I do a little extra salt! You can add any other spices you enjoy!

Please let me know if you make these and enjoy!!!

Also feel free to let me know if there’s other things you’d like recipes for or any further details you’d like me to add to recipes!!!

Food is good and morally neutral!!!! Stay safe in the kitchen my dears!!🩷✨🩵🥰

[geekwiththegoggles]

Had a good day today and was able to get a bunch done. Got ahead a bit in my school work, laundry taken care of, even got dinner cooked for my mom and me (southwestern stuffed acorn squash and you KNOW you're jealous). Prepped lunch for work, AND I even got to make an experimental small batch of granola which included the seeds from the squash that I roasted.

I do like it when the brain agrees with the meds, ya know? Screw depression, it's so dumb how tired I get without it...

Good luck with the upcoming week, may y'all meet it where you can.

[bonesandthebees]

Oh I see you’re answering my glass asks now. I did have a busy day (and I have a busy evening too, when did my life get like this) so I haven’t been able to finish the last batch (you should have gotten the second batch today), but I’ll finish it tomorrow morning (I hope) (also, how many parenthesis can I fit into one sentence) (a lot).

P.s. my internship is done and it went really well, but this year is basically all internships so I’m still busy as fuck, which is why I still haven’t finished my analysis.

-🌲

I am trying to blaze through all your glass asks I have roasted squash seeds for energy

(the second batch was wonderful I'm about to start answering them now, I just laid in bed after waking up reading through all of them and it was a lovely way to wake my brain up)

aaaa I'm so glad the internship went well!!! and no worries if you can't finish the analysis, I love hearing your thoughts but there's zero pressure to ever send those in. I just love hearing what your thoughts are :) you could just send in a thumbs up emoji and i'd be like lets gooooo spruce likes it lmao

[edgewaterfarmcsa]

CSA WEEK 3

P i c k l i s t

GREEN PEPPERS - JALAPENO PEPPERS - CELERY - LETTUCE - FENNEL - CARROTS - 

ONIONS - PLUM TOMATOES - SAGE - WINTER SQUASH - SWEET POTATOES

BREAD OF THE WEEK:  APPLE CIDER BREAD

THIS WEEK AT EDGEWATER…

Welcome frost!  I am shocked at my exclamation and openness to this event, but jeez we are tired and plants are tired.  Both fields and humans are ready to button up, cover up, and take a long winter nap.  However, pre naptime, there is much to do. Since Friday of last week, we have been busy sweeping the fields of any non frost hardy fruit.  This list includes peppers of every variety, tomatoes, lemongrass, etc… the kol crops and carrots can handle a cold snap and often sweeten up with every below 32 degree night, so thankfully there is no hurry on that harvest.  But the rest is on go-time as our crew is seasonal and our honey-do list is long.  So as soon as frost arrived Tuesday morning, we began to break down the fields: Cut plants, pull drip tape, remove rebar, remove posts, etc… This is absolutely the less glamorous side of farming, but there is a feeling of completion and renewal in this field breakdown and tidying up.  

Another area of completion we hit yesterday was the Halloween carving of the very last of the pumpkin crop.  It feels good to say, what we did not sell, we carved and stuck a candle in.  

As far as other crops go, we have a cooler stacked high with bins full of already harvested beets and carrots, and watermelon radishes.  Soon leeks and cabbage and the rest of the carrots will be picked and join the cooler party.  Outside the cooler are bins of onions, sweet potatoes, regular potatoes, and we remain beyond fortunate to have greenhouse space to grow greens.  All that said, we will not go hungry this winter, and there is always plenty of food for all.  

Ok, I need to step away from this computer, put on 10,000 layers of wool, top it off with some fancy neoprene gloves and go finish the CSA pick.  I see flurries outside.  

FARMY FOODIE PRO-TIPS: 

WINTER SQUASH WITH CRISPY SAGE AND HONEY VIA EDEN GRINSHPAN

Winter squash cut into ½ inch thick slices (i keep seeds in!)

15 fresh sage leaves

2 tablespoons honey

2 tablespoons extra virgin olive oil

2 teaspoons kosher salt

½ teaspoon ground pepper

Pre heat oven to 425

On a baking sheet, toss the squash and sage with the olive oil, honey, salt and pepper.  Roast until the squash is tender and golden, 20 to 25 minutes, flipping once about halfway through.  Serve

Mirepoix Is the Foundation of Stews, Sauces, and More—Here's How to Make It:

The savory combination of celery, onion, and carrots (and sometimes other vegetables) is the silent MVP of so many recipes.

By Victoria Spencer  Updated on October 3, 2023

A big bowl of warm, hearty stew is typically full of flavors that go beyond the focal point (think: Beef Stew, Vegetarian Gumbo). If you've ever wondered what makes up the backbone of these liquid-based meals, then it's time to learn about mirepoix, one of the first things chefs learn in culinary school, and the foundation of flavor in so many dishes.

What Is Mirepoix?

A mirepoix is a combination of finely chopped aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, sauces, and braises. It's a French term that was reportedly devised in the 18th century by the cook to the Duc de Lévis-Mirepoix, a French field Marshal.

The classic mirepoix is made up of onion, carrot, and celery, but this version is only one of many possible variations. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables and can be used in endless combinations in a mirepoix. Other cuisines have flavor bases allied to the mirepoix:

Soffrito

The Italian soffritto is similar to a mirepoix. Like a mirepoix, it calls for onions, celery, and carrots, and sometimes pancetta and garlic.

The Holy Trinity

The "holy trinity" is used as the base of most soups and stews—including gumbo—in Cajun and Creole cooking in Louisiana. It includes onions, celery, and—instead of carrot—a bell pepper. Green peppers were substituted because they're easier to grow in southern Louisiana—plus they're delicious. It also differs from a mirepoix because the holy trinity uses equal amounts of each vegetable.

Sofrito

A sofrito is a Spanish flavor base. It is similar to the mirepoix in that it uses finely chopped vegetables but the vegetables used are different: onion, tomatoes, bell peppers, and garlic. This sofrito is the base of many recipes including paella, sancocho, and rice-and-bean dishes. A Puerto Rican version of sofrito is known as recaito, and often includes ajíes dulces (small sweet chile peppers). It is used in dishes such as the island's take on arroz con pollo.

How to Make a Mirepoix

For a classic mirepoix, use 2 parts onion to 1 part carrot and 1 part celery.

Rinse, trim, and peel the vegetables.

Chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

Using a Mirepoix

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor.

To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Recipes that start with a mirepoix are many, from rich French chicken stews and French-style pork stews to those that start with a sofrito, like Spanish-style shellfish dishes. Almost every vegetable soup starts with a mirepoix. Once you know about this flavor base, you'll see how ubiquitous it is.

PICKLE YOUR JALAPENOS!!

Store-bought jars of pickled jalapeños are perfectly delicious. But if you feel like doing more work than unscrewing a cap—or if you bought a glut of peppers at the farmers market—you can make quick-pickled jalapeños (or anything) at home too. First, slice your peppers into rounds. There’s no law against using whole jalapeños, but smaller pieces will soak up the brine faster. Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices (e.g., peppercorns, ­coriander seeds, and/or ­mustard seeds), chopped fresh herbs (like cilantro), and 2 cups water to a boil in a saucepan. You’ll want enough liquid to cover the peppers, so feel free to scale this ratio up or down as needed.

Transfer sliced peppers to clean glass jars and pour over the brine, leaving ½ inch of headspace between the liquid line and the rim. Screw on the lids and let the jars cool before transferring to the fridge. Your pickled jalapeños will be best after 48 hours and last up to two months refrigerated.