#Online cut vegetables and fruits

[inhydrogreens]

Buy Hydroponic Vegetables in Delhi NCR | Inhydrogreens

Fresh vegetables online Noida, Buy Hydroponic vegetables, in Delhi NCR are now easily available for consumers to buy. This has made it easier for people to try out hydroponics without having to invest in their own setup. With this new access to hydroponically grown produce, people can enjoy fresh produce all year round.

[aarohij]

Ensure safe consumption of fruits and vegetables by following these easy tips to disinfect your fruits and vegetables. But if you found these tips to be tedious, you can order washed and cut vegetables online with GreenChopper.

Visit :- https://www.greenchopper.com/

[theambitiouswoman]

How To Become A Brand New Person ✨✨

Self Reflect:

Journal daily.

Think about past decisions and how they impacted your life.

Meditate regularly.

Create a vision board to visualize your goals.

Review your strengths and weaknesses.

Identify your core values and beliefs.

Figure out your passions and interests.

Think about your childhood dreams and aspirations.

Evaluate your current state of happiness and fulfillment.

Set Clear Goals:

Define specific career goals, like "Get promoted within two years."

Set health goals, like "Lose 20 pounds in six months."

Create financial goals such as "Save $10,000 for a vacation."

Establish personal development goals, like "Read 24 books in a year."

Set relationship goals, such as "Improve communication with my partner."

Define education goals, like "Complete a master's degree in three years."

Set travel goals, like "Visit five new countries in the next two years."

Create hobbies and interests goals, such as "Learn to play a musical instrument."

Set community or volunteer goals, like "Volunteer 100 hours this year."

Establish mindfulness or self-care goals, such as "Practice meditation daily."

Self Care:

Exercise for at least 30 minutes a day.

Follow a balanced diet with plenty of fruits and vegetables.

Prioritize getting 7-9 hours of quality sleep each night.

Practice in relaxation techniques like deep breathing or yoga.

Take regular breaks at work to avoid burnout.

Schedule "me time" for activities you enjoy.

Limit exposure to stressors and toxic people.

Practice regular skincare and grooming routines.

Seek regular medical check-ups and screenings.

Stay hydrated by drinking enough water daily.

Personal Development:

Read a book every month from various genres.

Attend workshops or seminars on topics of interest.

Learn a new language or musical instrument.

Take online courses to acquire new skills.

Set aside time for daily reflection and self improvement.

Seek a mentor in your field for guidance.

Attend conferences and networking events.

Start a side project or hobby to expand your abilities.

Practice public speaking or communication skills.

Do creative activities like painting, writing, or photography.

Create a Support System:

Build a close knit group of friends who uplift and inspire you.

Join clubs or organizations aligned with your interests.

Connect with a mentor or life coach.

Attend family gatherings to maintain bonds.

Be open and honest in your communication with loved ones.

Seek advice from trusted colleagues or supervisors.

Attend support groups for specific challenges (e.g., addiction recovery).

Cultivate online connections through social media.

Find a therapist or counselor for emotional support.

Participate in community or volunteer activities to meet like minded people.

Change Habits:

Cut back on sugary or processed foods.

Reduce screen time and increase physical activity.

Practice gratitude by keeping a daily journal.

Manage stress through mindfulness meditation.

Limit procrastination by setting specific deadlines.

Reduce negative self-talk by practicing self-compassion.

Establish a regular exercise routine.

Create a budget and stick to it.

Develop a morning and evening routine for consistency.

Overcome Fear and Self Doubt:

Face a specific fear head-on (example: public speaking).

Challenge your negative thoughts with positive affirmations.

Seek therapy to address underlying fears or traumas.

Take small, calculated risks to build confidence.

Visualize success in challenging situations.

Surround yourself with supportive and encouraging people.

Journal about your fears and doubts to gain clarity.

Celebrate your accomplishments, no matter how small.

Focus on your strengths and accomplishments.

Embrace failure as a valuable learning experience.

Embrace Change:

Relocate to a new city or country.

Switch careers or industries to pursue your passion.

Take on leadership roles in your workplace.

Volunteer for projects outside your comfort zone.

Embrace new technologies and digital tools.

Travel to unfamiliar destinations.

Start a new hobby or creative endeavor.

Change your daily routine to add variety.

Adjust your mindset to see change as an opportunity.

Seek out diverse perspectives and viewpoints.

Practice Gratitude:

Write down three things you're grateful for each day.

Express gratitude to loved ones regularly.

Create a gratitude jar and add notes of appreciation.

Reflect on the positive aspects of challenging situations.

Show gratitude by volunteering or helping others in need.

Send thank-you notes or messages to people who've helped you.

Keep a gratitude journal and review it regularly.

Share your gratitude openly during family meals or gatherings.

Focus on the present moment and appreciate the little things.

Practice gratitude even in times of adversity.

Be Patient:

Set realistic expectations for your progress.

Accept that personal growth takes time.

Focus on the journey rather than the destination.

Learn from setbacks and view them as opportunities to improve.

Celebrate small milestones along the way.

Practice self-compassion during challenging times.

Stay committed to your goals, even when progress is slow.

Keep a journal to track your personal growth.

Recognize that patience is a valuable skill in personal transformation.

Celebrate Small Wins:

Treat yourself to your favorite meal or dessert.

Reward yourself with a spa day or self-care activity.

Share your achievements with friends and loved ones.

Create a vision board to visualize your successes.

Acknowledge and congratulate yourself in a journal.

Give yourself permission to take a break and relax.

Display reminders of your accomplishments in your workspace.

Take a day off to celebrate a major milestone.

Host a small gathering to mark your achievements.

Set aside time to reflect on how far you've come.

Maintain Balance:

Set clear boundaries in your personal and work life.

Prioritize self care activities in your daily routine.

Schedule regular breaks and downtime.

Learn to say "no" when necessary to avoid overcommitment.

Evaluate your work life balance regularly.

Seek support from friends and family to avoid burnout.

Be kind to yourself and accept imperfections.

Practice mindfulness to stay present and grounded.

Revisit your priorities and adjust them as needed.

Embrace self love and self acceptance as part of your daily life.

[fuckingrecipes]

My biggest hangup with cooking vegetables with my dinners is that it’s impossible to purchase one portion of most veggies. Like, eating by myself, I’ll never need an *entire* sliced onion, or whatever number of veggies get bundled into one purchase, like a bag of green beans. How can I work around this so I’m not wasting money by using half a product and then letting the rest go bad?

2 things.

First: Do you have access to refrigeration?

If you have a fridge, you can put the green beans in the fridge to prolong their life.

If you have a fridge, you can cook enough food for 3-4 meals and then before sitting down to eat your portion of dinner, put the extra meals in an airtight-sealed storage container in the fridge so you can eat it for lunch tomorrow & dinner the next day.

Most cooked food is good for like, 4-5 days in the fridge. Having leftovers available means I don't have to cook tomorrow, I can just scoop some into a bowl, put the rest back, and reheat what's in my bowl using a microwave or stovetop pan.

If you don't have access to refrigeration, come back and we'll talk about options.

--

Second: "I’ll never need an entire sliced onion"

..... wwwwwwhaet? Hi, my name's bewilderment, nice to meet you. What on earth are you talking about?

Eating an entire onion is fine. You're allowed. Onions are tasty. You can also eat raw onion on salads, tacos, & various other shit.

I've never encountered a casual dinner recipe that could be ruined by cooking a whole onion instead of half of one.

You're allowed to eat a meal that's just a huge pile of cooked onions & green beans with spices on it. It's great. There are no food cops that will materialize at your door to stop you.

You're also allowed to eat just an entire can of green beans as a meal, or just a whole bag of carrots.

You're also allowed to cook your whole sliced onion, and use some of the cooked slices in tonight's meal, and store half of the cooked onion in the fridge to drop into a noodle dish tomorrow night.

You can also cut the onion in half, use half of it tonight, and half of it tomorrow. Leftover raw ingredients are also an option.

--

I guess I'm a little confused why you're holding on to produce and not eating it - or you're buying so much produce that you can't eat it all in 1 week.

Fresh produce should get priority when choosing what to eat. If there's fresh veggies & fruit available, every meal should include some.

Stir Frying uses a lot of fresh veggies all at once, so is a good option if you need to quickly use it up.

There's loads and loads and loads of vegetable-heavy recipes available online. Write down what ingredients you have a lot of and look for recipes that include them.

Making SOUP can also use basically ALL your remaining veggies, if they're reaching the end of their lifespan. Soup broth can be frozen for months.

You can also chop a bunch of veggies into itty bitty bits, dump the whole pile into pan with some oil, fry until they start to change color & soften, then dump in a can of diced tomatoes & a shitload of herbs and spices to make Sauce to use.

For the rest of the week, all you need to do is cook some noodles, meat, or hell - bigger chunks of vegetables!

--

If you have a hard time remembering when a vegetable might go bad, or keep forgetting you have a vegetable so it sits in the fridge till it rots - stick a whiteboard to your fridge, with a dry-erase marker.

Write the NAME of the veggies and the DATE you put them in, and the DATE you need to eat it before.

When figuring out what to cook check that list and pick 1-2 of the oldest veggies so you can use them up before they go bad.

--

If the problem is forgetting your veggies exist when they're out of sight in the bottom drawers of the fridge, then don't put them in there!

For a long time, I put most of my veggies in the little shelves on the fridge door, and put all my sauces in the bottom drawers, so I could immediately see all my produce every time I opened the fridge.

--

My advice boils down to:

Eat larger amounts of vegetables.

Eat vegetables with more meals.

Seek out recipes that use them, if you don't know what to do with what you've got.

Use refrigeration to prolong the life of both raw ingredients and leftovers.

Make and Eat Leftovers.

Keep track of your produce better so you know what's more likely to spoil soon & can eat it before the bacteria do.

[pigswithwings]

A Guide On Lessening Yourself

(Or, What To Do Before They Cut You Open)

This guide has been created to prepare you for your upcoming procedure. Please read carefully and follow all directions in order to have the safest experience.

RECOMMENDATIONS:

- Do not eat. (Required; at least 3 hours before the procedure starts. No meats, no vegetables, no grains, and especially no fruits. Any remaining food that is being digested will get in the way.)

- Do not drink. (Required; at least 2 hours before the procedure starts. No water, soda, juice, soup, milk, coffee, or energy drinks. Any remaining fluids will get in the way.)

- Do not bleed. (Required; at least 1 month before the procedure. No paper cuts, nosebleeds, injuries or other form of your own blood leaving your body. Restriction of the expression of your mortality is imperative.)

- Do not dream. (Strongly suggested; at least 1 month before the procedure starts. No daydreams, no hopes, no wishes, no lifelong goals, and no nightmares. Avoid losing yourself within any fantastical trappings - these are the vestiges of a mortal mind.)

TIPS:

BEFORE

- Make sure to confirm your procedure date. Whether by checking online, asking your doctor, or praying, it's of utmost importance that you remember the specific time and day of your event.

- Make certain that this procedure is for you.

Though the process has already been scheduled, you still have options if you're unsure. Asking God or previous patients are the most authentic ways to learn about this process. Consider the benefits and consequences of the procedure as a whole - this will undoubtedly affect your life, but will it be more negative rather than positive? Will you be able to be happy again? If you are willing to accept such possibilities, continue on. Should you choose to, however, you may still opt out before the scheduled date by telling your doctor and/or healthcare provider.

DURING

- Make sure to arrive early to your procedure. Timeliness is key.

- Be flexible with your interviewers. Many angels are unfamiliar with human languages and may instead choose to communicate directly inside your mind. This may cause discomfort as well as the feeling of being stripped into nothingness. Don't panic and remember that you deserve a chance at holiness, regardless of your humanity.

- Be polite. Though your angel interviewers may have already visited Earth before, human customs are often difficult to adjust to. If an interviewer makes a social faux pas (such as revealing their true form), brush it off and continue the conversation as best you can.

- Be prepared for any questions regarding your past attachments, relationships, possessions, etc. If you've prepared well, you'll be able to answer with full honesty that you have left all possible remnants of humanity behind - that means no mistakes, no regrets, and no emotions.

- Should you pass the interview (you will be told after they have finished), be ready to experience anywhere from a small to large amount of pain. This experience usually lasts around 20 seconds, but some say it feels like an eternity of blinding, searing light. The scale of your pain will be a direct result of how successful you were at stripping away your humanity; the agony that follows will be the angels burning it off of you.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait through the pain.

- Wait thought it.

- Wait through it.

- Wait

AFTER

- If you've successfully passed the interview, survived the procedure, and become an angel, congratulations! The following tips are only suggestions, but may help you in adjusting to your new existence.

- Avoid brightening your divine light too much at once. You'll quickly realize that your new eyes are far more adjusted to light than a human's, making the world appear dimmer than before.

- Avoid speaking out loud to others for the first few millenium, as this may cause harm if done incorrectly. Instead, practice "speaking" through the visual and audible expression of abstract concepts.

- Don't expect to visit Earth again. More often than not, angels avoid the human world (most say it's too painful to linger), so it's very unlikely that you'll return. Don't come back if you possibly can.

Finally, enjoy your new status as part of the divine. Not many people get to experience the feeling - you have made it! Please enjoy the rest of infinity.

[johnwickb1tsch]

bittersweet + ch 44

a yandere!John Wick x fem!reader sunshine/grump coffee shop AU... Part 44 all chapters

WARNINGS FOR THIS FIC: NSFW, SEXUAL CONTENT, VIOLENCE, YANDERE SH!T. Plz take care. I luv u all. 😘

44. the god of death

As you savor the last days of early fall before bitter cold sets in, John seems way more interested in teaching you how to ride, than planning a wedding. You are perfectly fine with that. You studied up and took the permit test online the very next day. Most of it was common sense–or at least, you’d like to think so. A trip to the DMV in Clear Forks rendered you legal for the road. 

You go for rides together almost every afternoon, through the winding mountain roads, and down in town in higher traffic as well. You’ll be good and ready for your test come spring. You feel as though he has gifted you a set of wings, when you are flying down the highway together, the mountains looming majestically in the distance. Once you get the hang of it, it’s not hard to work the bike, it just takes focus–or you might die. 

Oddly–the risk seems totally worth it. Not just for your own enjoyment, but his too. You can tell that being on the bike soothes something in this man’s battered soul, and you’re rather honored that he’d share this hobby with you.

When the days get short and winter sets in, it’s too cold for the bikes, even with battery heated jackets, you fall into a new routine. John is usually the first one out of bed. Sometimes he wakes you with kisses and his beautiful cock before wandering down to the kitchen to make a simple breakfast for the two of you, usually eggs and sliced fruit with coffee. John disappears into his workshop repairing a set of first edition Beatrix Potter books, and you go to your studio, though true inspiration continues to escape you. You feel as though something is hovering just beyond your grasp; inspiration waits behind a curtain, if you could just find the right trigger to sweep it aside. 

After lunch you often sit together and read in the den with the fireplace burning. When the first snow falls it feels like magic, in that house with him. You make love on the couch and then watch the fat flakes fall through the window from under a soft blanket, John’s arms wrapped around you. Later you make dinner together, feeding each other tidbits while chopping up vegetables, bumping into each other on purpose just to steal a kiss. You close the evening with a glass of wine and sometimes a movie or a show, and sometimes you read some more. 

Sometimes, John looks at you with that smoldering warmth in his dark eyes, and you go to bed early.    

Life is so damn near perfect that it almost scares you. It really seems like the Camorra have convinced the idiotic young Dante to leave you alone, and a part of you deep down wonders if you could truly be so lucky? You know that John has not forgotten about him completely. He does not let you go to town by yourself, not even to the grocery store. This doesn’t particularly bother you–even something so mundane as pottering up and down the isles with your trolley is fun with this man at your side. You crack jokes in the wine aisle, and exchange kisses in the produce, and you’re sure everyone around you is rolling their eyes at your expense–you’re so in love you simply do not care. 

One morning John cuts up a pomegranate for breakfast, the juicy little seeds glowing brilliant magenta in the sunlight, and as he holds out one for you to try from his fingertips inspiration hits you like a shovel to the head. You accept the morsel between your lips, laving his digit clean with your tongue as you gaze up at this man in black towering over you: your lover, your protector, your captor turned your intended. Sensing the change in you, John tilts his head slightly, raven hair swinging into his midnight-dark eyes. You reach up to brush it behind his ear carefully, almost as though you are seeing him anew. 

“You like it?” he asks, and there is something fragile in his tone. Neither of you are sure he’s talking about the pomegranate. 

“I love it,” you assure him, putting him at ease. You tangle your legs with his under the breakfast table, further affirming your affection. But for the first time in a while, you cannot wait to get up to your studio.

You start with sketches, working manically to make a sort of storyboard, plotting out a whole series. You incorporate the symbols of the pomegranate and the narcissus, telling the tale of a girl who is snatched up from beside a Venetian canal by a God of Death–and how she falls in love with him. 

Though you work with your door closed, needing the privacy to create, you know John looks over what you’re making later. Sometimes he’ll place a pen or a sketchbook not quite where you left them, as though signaling that he’s been there. His most blatant admission comes in the form of a sticky note pasted like a caption below one of your gouache illustrations on thick paper, of a glowing girl clutching a bright white narcissus flower, gazing up at a man in shadow sitting upon a throne of skulls, “And the God of Death fell hopelessly in love.”     

Later, while you’re snuggled together on the couch with dog at your feet, he tells you, “If you make them on longer pieces of paper, I can bind them for you.” This quiet offer of collaboration on an art project fills your heart with a sneaking warmth that starts in your chest, and spreads all the way to your toes. 

“I would like that,” you admit, kissing his cheek sweetly. 

His next question comes quieter still; you see the worry written in those soulful dark eyes: “Are you still angry?”

You realize that the answer to that is complex. The truth is: you were, deep down, despite how good things have been. But putting all of it down on paper with ink and pigment has exorcized something toxic from you. Something that might have acted as a slow-leaching poison in your relationship, had you not administered these therapeutic paintings as your antidote. Something about reclaiming your story in the images drawn from your hand, and telling it the exact way you please, (with some stylistic embellishments borrowed from Hades and Persephone) acts as a healing balm. 

“Not anymore,” you tell him, and you mean what you say. 

John’s relief is a palpable thing; you feel the tension release from his body pressed against yours. It still has not ceased to amaze you, the power you seem to hold over this formidable man. But it goes both ways, and somehow, through blood, sweat, tears, and all the love in your hearts, you have managed to strike a balance together that makes both of you happy. 

Maybe you are young, but you are smart enough to know that is a rare and precious thing indeed. 

[christiannerd]

IBS is a disability

TW for discussion/vent about how a disability affects me, and mention of having to hide pain

Disclaimer: I am new to Tumblr, and have yet to watch an etiquette video. If I have accidentally said or done anything I wasn't supposed to, it was entirely unintentional, and I deeply apologize. I will correct it as soon as I am made aware.

Warning: long post ahead (under the cut)

IBS should be considered a disability. I know a bunch of people in the disabled community online already consider it one, but legally it's not considered one.

Sure, im still able to have a job and do my school work, but that doesn't mean it doesn't make those things harder than it would be for someone who's digestive system isn't a mine field.

What happens when I have a flare-up at work? Which, by the way, has happened before. I can't just take a 2 hour bathroom break in the middle of my 8 hour shift! So I just stand there. in pain. ignoring the pain. keeping that customer-service smile on my face so the customers don't notice I'm in pain.

One time (before I had my meds, so the pain was a lot worse back then too) I was working a shift and my boss stationed me in the elevator. Literally the most useless job I could have been given, I was just there to press the buttons for customers. (I had a more important role at one specific spot in the shift, but that lasted like 5 minutes). I had a flareup towards the beginning of that shift. I could tell this was going to be a multi-hour bathroom visit, so I couldn't do anything about it until I got off work. I was in so much pain that I just wanted to curl up into a ball and cry. But of course, I couldn't do that. I had to stand there, and smile, and keep working. So not only was I having to smile through the judgemental stares and comments bc I was being paid to press elevator buttons, but I had to ignore being in agonizing physical pain as well.

Its not that my IBS stops me from having a job, but it probably effects my performance at my job. Who can focus in that much pain? Sure that day focus wasn't really an issue bc I was just pressing elevator buttons, but in any other position it would have been a major problem. And if I dealt with the problem to make the pain go away, I'd lose several hours of work, on a consistent basis, and probably be fired for it.

And as far as school, hygine, and social life goes, I lose several hours out of my day, every day, to being stuck in the bathroom trying desperately to make the pain go away. You think that doesn't effect my ability to find time for homework? You think that doesn't effect my ability to make it to class? You think that doesn't effect my ability to take care of my body in other ways?

I very often have to choose between going to class or taking a shower, because the time I was suppose to be in the shower, I was on the toilet. I often have to choose between getting my homework done, and spending time with friends, because the time I was supposed to be doing homework, I was stuck in the bathroom. I know homework vs social life is a common time balancing problem for students, but for most people it's "less time with friends to get the homework done", but for me it's very often "no time with friends to get the homework done". It's so isolating. If I didn't see these people at church, and at club meetings, I'd probably never get to see them. (and yes, I have missed or been late to those bc of my IBS as well)

My IBS has kept me up until the middle of the night before. It's made me miss class. It's made me late to things. It's made me miss exams! (Thank goodness my professors were understanding enough to let me take it another time).

The only ways I can manage my IBS is by taking meds, and/or severely restricting my diet. My pills help me be able to avoid some of the pain from eating food, but like any disability aid, it doesn't help 100%. Without my meds, most vegetables are completely out of the question. So is a long list of fruits, and so many other things. Even tea hurts me! Coffee too! Meds help, but I'm still in pain. Less pain, but still pain. And im still spending hours in the bathroom. 1-2 hours at a time, instead of 3-4, but it's still countable in terms of hours.

This is a lifelong condition that I was born with. If any other part of my body was effecting me this way, no one would doubt that I'm disabled. Heck, this effects me more than some of the recognized disabilities that I have! How is this not a disability?

[chronicpaingirlie]

meal prep while disabled

(my process <3)

1. Order groceries online & pick them up (or ask someone to pick them up for me)

2. Put away foods that won’t need to be prepped for later (milk, canned foods, bread, etc.)

3. Lie down break <3

4. Start meal prep with already cold/frozen foods (meats, fruits, veggies, etc.)

5. Rinse each item and chop it as desired for use in meals (peel & cut veggies/fruits/meats into bite sized portions, dice onions & garlic, etc.)

6. Blanch all vegetables (blanching guide) then let them dry before continuing

7. Lie down break again <3

8. Divide each item into one-meal-sized portions, and put each portion in a ziploc bag

9. Use a marker to label each bag with the date it should be used by & (optionally) what each item is

10. Toss all your foods in the freezer & use them at your leisure <3 (you can use them straight from the freezer, or let them defrost in the fridge for a day or a few before use)

11. Lie down for a long time!!!!!!!

!! here’s some cheat sheets for how long you can freeze different foods !! number one // number two

p.s. please be gentle with yourself !!!!!!!! take time to rest & recruit help if you can. this shit is exhausting </3

[the-exercist]

Healthy New Year's Resolutions That Don't Involve Weight Loss

Instead of focusing on the same tired weight loss goals for 2023, let’s think about habits that could actually improve our lives. What has slipped during the past year? What are you missing? How could you better address your own needs, or the needs of those around you? Take this opportunity to really address the parts of your life that could improve and consider some of these healthy resolutions for the new year:

Reduce your alcohol consumption

Get more quality sleep/limit your sleep to 8 hours per night

Bring reusable bags when you shop

Eat vegetables at every meal

Wash your bed sheets weekly

Actually eat your fruit before it goes bad

Don’t watch tv or use your phone during meals

Support local food producers through farm shares

Donate to your local food bank

Take vitamins

Learn to knit or sew

Stretch and improve your flexibility

Volunteer as a caller for political campaigns

Concentrate on improving your posture

Set up a weekly board game night with your family

Replace your toothbrush

Educate yourself on basic home care and maintenance

Clean your kitchen and dishes after each meal

Stop biting your nails

Wear sunscreen every day you’re outside

Clean your pantry and throw out expired food each month

Quit smoking

Reduce impulse online shopping by creating a weekly budget

Put your laundry away

Cut down on the amount of plastic you use each day

Re-try foods that you hate, but haven’t eaten in years

Make your bed

Moisturize and remove your makeup before going to bed

Keep a journal

Tip service workers generously

Floss

Focus on purchasing goods from small business owners, not Amazon

Join a pen pal exchange

Set up that therapy appointment

Text your friend that you haven't talked to in a while

Small, actionable goals are key here. What can you start doing today to improve your life, and the lives of those around you?

[apocalypticvalraven]

Dungeon Daidokoro- Delicious in Dungeon in The Kitchen #2

(Daidokoro is kitchen in Japanese)

Ok, so the last one got 90-ish notes. Close enough.

I am going to open this one with a request for tips and donations if you like my work. I'm looking at, like, $350 to get my car re-registered because of DMV bullshit that I can't really fix. I have some money, but if people could help with this, I'd be eternally grateful.

So, please, if you can, if you like my work with this, my cashapp is $ValravenApocalypse, my paypal is paypal.me/korbl, my Venmo is @ Valraven. Anything would be a big help.

Man-Eating Plant Tart

In chapter two, Team Laios ventures into the second layer of the dungeon, a large apparently open-air space full of trees and lush foliage. The first meal they eat here is a tart made of man-eating plant fruit.

Which is a difficulty here.

First, there are no man-eating plants. Obviously. Like, we're not even dealing with something like "there aren't giant scorpions (but there are large crustaceans)" or "there aren't walking mushrooms (but there are big mushrooms)." This is just... this thing doesn't exist. There are carnivorous plants, but they're rather small and, to my knowledge, don't really fruit.

There are giant (non-tree) plants, but, to my knowledge, they also don't fruit, and they tend to be in the realm of "pollinated by carrion insects, so they smell like rotten meat." So, even if that giant flower that smells like corpses has fruit, I doubt anyone would want to eat it.

But, let's start by looking at the recipe-

So, to start with, you need some leftover "scorpion hotpot." Which is to say Lobster Portabello Soup, and some Slime Gelatin--which is maybe jellyfish, but I don't think you can really get anything like gelatin from a jellyfish (at least that you'd want to eat), so we're probably looking at agar agar (a gelatin-like substance from seaweed).

Baraselia, Mearauk, Betahn

It's difficult to really figure out similar real fruits to these. In fact, it's not even particularly clear which fruit is which in the manga. But, I did find Ingredients on the wiki, which makes it more clear-

(minor transliteration differences aside)

Baraselia is interesting, its seeds seem similar, broadly, to a pepper's, and led me to initially think it might be basically a bell pepper-

But the more I thought about it, the more I realized that a bell pepper's flesh wouldn't stand up to heat the way the baraselia's does

On further thought, I think the baraselia is a bit more like a squash. Thinking about it, pumpkin seeds also cling pretty tight to the stem, but I don't think the baraselia is a pumpkin exactly.

I think a Cassabanana is probably pretty close-

And, while I'm completely unfamiliar with this plant, I saw notes online that the unripe fruits can be cooked like a vegetable. So, I think cassabanana is probably a good candidate for "Baraselia."

I think the betan is the chopped fruit that gets mixed in. It's an interesting looking fruit, particularly in the anime-

It has a vaguely chili-like appearance, which it could well be, but I'm also struck by the visual similarity of the inner nodes of jackfruit-

Jackfruit is noted for it's "meaty" texture, and is used in several savory dishes. I think jackfruit is probably a very good candidate for a Betan stand-in.

Which leaves Mereoak/Mearauk-

Honestly, they look a lot like cherries or tomatoes, and tomatoes used in savory tarts are just, like, a thing. I think you could very well use a mix of cherries and cherry tomatoes for mereoak.

"Man-Eating Plant" Fruit Tart

~7 oz Leftover "Scorpion Soup

~3 oz Agar Agar or Gelatin

~1 lb unripe Cassabanana

~10 oz jackfruit, roughly chopped

5-6 cherry tomatoes, 3-4 cherries

Salt to taste

Dash of pepper

Lightly steam the fruits and let cool until you can safely handle them. Cut open the cassabanana and remove the seeds, then the skin from the flesh. Mold the skin into a shell for your tart, outside against the plate.

Mash the cassabana flesh, and add the gelatine and soup, stir until slightly thickened. Taste, adding salt and pepper as needed. Add the chopped jackfruit and the rest of the soup, stir till well combined and pour into tart shell.

Put in oven at 400 degrees. Check for setness at 15 minutes, and give an additional 5 minutes if needed.

Remove once set, let cool slightly, serve.

[adviceformefromme]

Listen I feel so ugly all the time I'm trying to get myself better but it seems like every time I do something comes up and knocks me down to the point where I just quit and it pisses me off. Recently I started to use my journal more to write down stuff to better myself I write down quotes of the month, and listen to podcasts at work sometimes. But after work, I'm so tired I work from 8AM-4PM I don't have the energy to do anything especially working out and that's my biggest issue and it hurts me to the core that I'm this way. Do you have any tips to help me? Please cause I need it bad.

Hey sweetie, okay some ideas...

What is it you don't love about yourself ? What is that makes you feel ugly? Are these things you can accept or want to change? If you can't accept things you don't like about yourself, then honestly I would start thinking about making some changes. What is within your power to change? What would make you feel beautiful? Is it your teeth? Start saving for the Invisalign or teeth whitening strips, is it your thin hair, look into new hairstyles, weaves, extensions.. If it's your face shape that you really can't make peace with maybe its worth getting some fillers. And while I don't want to promote these things, in my personal experience I have felt happier when I've invested in my image. I had 11's between my eyebrows and after so long of trying to accept these lines in my head I got botox and I was the happiest. So go invest in you, if you can't afford it do what you can, save up & research online. Invest in your image. I've seen friends feel so unaccepting of how they look for years, putting themselves down because of early wrinkles, bad teeth - when all it would take is some investments. So choose you. This is your one life, do you want to spend it feeling ugly and second class every time you look in the mirror? Or do you want to invest in looking and feeling your best?

On the low energy - I would assess your diet. What are you eating, drinking? This will be a huge factor. Carbs - the devil in my opinion. I spent a vast majority of my life in carb crashing and hunger and needing more sugar / food DESPITE thinking I was eating and drinking healthily. Now I am studying nutrition, I am learning how detrimental my diet was to my overall health. So I would advise, protein and greens diet. Cut sugar, in the form of carbs/ starchy vegetables, replace chocolates / crisps with nuts and fruits. Drink more water, invest in some celtic salts, supplements (vitamin D + k2, vitamin c, DIM, selenium, magnesium - ensure there on no nasties inside bulking agents), grass fed meats, organic veggies, salads, bone broths weekly.

I would also make sure you are doing exercise. It needs to be sweat inducing. A run down the road and back to start with if you're unfit. You don't need a fancy gym. Take a cold shower when you get home (you can start with a hot temp and then do 30-60 seconds cold to build yourself up). Do some stretches, make an effort, as simple as while the kettle boils, make this an opportunity to touch your toes or rotate your hips.

These are some starting points. I would begin the latter first, get your energy and body right initially and then start putting money and investments into your image. Health is wealth, so while you may or may not feel beautiful, without investing in great health you will ultimately struggle.

I hope this helps. DM is open if you have more questions/ need more support xoxo

[aarohij]

Slice to Perfection: Techniques for Beautifully Cut Vegetables

Want that professional-looking salad platter? We got your back, with uniformly chopped vegetables delivered to your dining table. But hey, vegetables are more than just aesthetics.  They are full of nutrition and form a non-negotiable part of your balanced diet. Since fruits and vegetables form the first part of the food web they lie at the higher trophic level and biologically carry more energy in comparison to other sources of food such as dairy and poultry. The easiest way to utilize their goodness in your food is to include them in at least two of your meals every day, even if it is in the form of snacks.

Ways To Incorporate More Fruits And Vegetables Into Your Diet

Eating those nutrients need not be all lavish and time-consuming. Fruits and vegetables can be incorporated into your meals very easily. Salads, smoothies, and spreads are some of the easiest ways. Also, since the fruits and vegetables are not cooked for these recipes they are considered even better for the bodies as they are closest to their natural forms and not processed. They can be used as toppings to your pizzas to get your mother’s approval or be added to your next barbecue. One can switch to healthy sliced snacks with peanut butter spreads and yogurt and chocolate syrup dips or have muffins, pancakes, or nut bars feasts. Last but not least, who does not like those spicy crisp sandwiches with extra cheese?  All these require minimal food prep or if you still do not have time you can order fresh-cut vegetables and fruits online.

The Ideal Cut

Brunoise (Fine Dice)

The ideal use of this cut is for garnishes and stuffing. Some common foods used in this cut are carrots, onions, bell peppers, and other hard root vegetables like beets and turnips.

Chiffonade (Shredding)

Widely used for leafy green vegetables and herbs including spinach, basil, mint, and fenugreek to list a few, in the form of sautee, stuffing, and garnish. They are directly cooked into dishes in some cultures including India.

Julienne/Allumete (Matchstick cuts) and Baton

Stir-fries and salads are made by using vegetables such as carrots, potatoes, and cucumbers. These vegetables are also used in noodles in this form by many cultures including China and Korea.

Macedoine (Small Dice)

Those healthy soups are incomplete without the dice of yam, sweet potatoes, radish, and spring onions.

Parmentier (Medium Dice), Carre (Large Dice) and Paysanne

The most common cut for those mouth-watering lunch and dinner recipes and barbecue is made of potato, Onion, Yam, carrot, bitter gourd, bottle gourd, spinny gourd, chow chow, zucchini, brinjal, capsicum, and tomato.

Slices, Stripes, Rondelle/ Washer

Your classic roasts, grills, baked snacks, and salads of cucumber, baby corn, tapioca, taro roots, and plantain stem are a magic of artistic slices and stripes

Mincing and Crushing

Those smooth thick pastes and sauces of onion, garlic, and ginger are essential to the drama of your routine cooking.

Buy your perfect cuts online

Say goodbye to those long hours of meal preps and visit the just-right platform of GreenChopper to buy cut vegetables online in Banglore and create a plate of health for your family.

[dexnola]

How to cut costs on a gluten-free diet

Actually several of these principles work on anyone's diet, or another type of allergen diet, but gluten free is what I know and what I serve.

My household consists of me and my partner; she's gluten intolerant and I am not. Our grocery budget is $120 a week (including standard household consumables like soap, paper towels, etc. that I also buy at the grocery store) and we could actually tighten that up more if we worked even a little harder at it. I do most of the cooking and shopping for our household so I thought I would share what it is I'm doing.

Eat as many "regular" items as possible

If there is a gluten free version of an item and a "regular" one that contains wheat, normally the gluten free version is twice the price. So one simple way to cut costs is to buy fewer of them. Some examples are packaged GF cookies and crackers, frozen prepared dinners, canned soups that say gluten free in big letters... basically anything that is marketed as GLUTEN FREE and says GLUTEN FREE in great big letters on the front of the package.

There are lots of items that are labeled "gluten free" but aren't marketed as such. Ketchup is often labeled gluten free somewhere on the package, but there's no such thing as "regular" ketchup that normally contains gluten. Those are fine to buy.

The worst offenders are bread and baked goods in general. Gluten free bread is very expensive. Don't buy things like frozen prepared cakes; gluten free cake mix or brownie mix is the better buy.

Here are some "regular"/inexpensive foods that are naturally gluten free:

rice; avoid pre-seasoned rice mix things

potatoes [regular and sweet potatoes]

corn tortillas (plain corn taco shells and tortilla chips are also easy to get GF)

all manner of fruits and vegetables [fresh, canned, frozen w/o sauce/other extras]

peanut butter

milk and dairy products in general

beans; dry or in cans

meat, especially plain fresh or frozen meat without extra marinades, seasoning, or obviously breading

fish [frozen and canned are least expensive]

I still buy special gluten-free stuff, but

it isn't the bulk of our diet

when reasonable, I let my partner eat them and I eat the regular version (e.g. I still buy wheat sandwich bread for myself)

i put in extra work to find the lowest price; comparing different stores, couponing, stocking up when I find a deal, etc.

Speaking of which,

Figure out what stores are the cheapest near you

A key part of this sentence is "near you." I do most of my grocery shopping at two stores that are 10 or 15 minutes away from my house. They are on the same street and in close proximity of each other. As you compare prices, keep in mind which places are realistically convenient enough to shop at based on where you live, work, and spend time.

I prefer a data driven approach and so have a spreadsheet with the prices of lots of items I buy. Doing it this way, you find that while no store has the lowest price on everything, it's easy to find a store that has an overall lower price on most items.

When comparing prices, remember to compare based on the cost per ounce or cost per pound or similar, not just the package.

In my experience, shopping at more than one store is the easiest way to balance many factors including price, selection, convenience, and quality. Most weeks I go to these two stores:

Wegmans: huge selection of items, low prices on some things, but higher to middling on others; lots of choices for GF items and things like special spices or vegetables that I need just once in a while

Aldi: smaller selection, but easily the least expensive on most regular groceries

I used to live near Publix, which is expensive overall but had a big selection and lots of BOGO sales where they would sell certain items at a loss. I would stalk the sale paper online every week and if they had something I ate at a low cost, I would go to Publix just to buy those items in quantity and then leave to go get the rest of my groceries at Aldi or somewhere else cheaper.

Use sales to stock up on stuff you eat when it's cheaper

For example, If I read the sale paper for the Aldi and I notice butter is $3/lb or less, when it's usually more like $4, I'm buying at least two if not three or four packages and putting some in the freezer, even if we're not low on butter.

This goes double and triple for any special gluten free item. Stock up.

Don't stock beyond your means. Start small as you study your household's patterns of consumption. Start with items that are not perishable: things in cans and boxes, already-frozen items. Also, only stock up on stuff that you know your family already likes.

When you are planning meals to eat, choose based on what you have stocked; shop your house first! Then go to the store to fill in the gaps.

Be prepared to eat at home on days you don't want to cook.

There are always going to be some days when you can't or don't want to cook. You get sick, you're too tired, whatever.

Eating restaurant food (takeout, delivery, or dine in) is extremely expensive and comes with a lot of risks regarding gluten. This is best avoided. Eating out will kill your budget faster than anything else you could do.

This is one time when I don't mind buying a specialty GF item, because while they do cost more than the meals I normally make, they are cheaper than eating out and also safer from a gluten standpoint. I don't mind spending an extra dollar at the store to insulate me from spending ten dollars later.

Some ideas for solving this problem:

naturally GF convenience food that can be tossed in the oven or microwave (at Aldi I have found GF frozen shepherd's pie, sometimes can get frozen tamales, instant mashed potatoes, canned soup etc.)

build a repertoire of meals that are made from "ingredients" but are less work than whatever you normally do; what this means is up to you, for some people it's a dump-in-instant-pot type meal, or maybe a microwaved baked potato and a bag of frozen veggies... at my place I make nachos once a week because they're extra easy.

special GF convenience items like frozen pizza or lasagna

Cheapest of all: make a lot of something on purpose and freeze meal-size portions for later. Soups, stews, and casseroles are all top choices. You can also do things like brown a lot of ground beef and then freeze it; later, you can make something like spaghetti sauce or sloppy joes and skip that first step. (Note that some people do ALL their cooking with this in mind and cook just once or twice a week, or even just once or twice per month, and eat out of the freezer the rest of the time.)

Keep a growth mindset. It might be that right now you are eating out a lot and your skills in the kitchen aren't great. Buying more convenience foods and assembling them at home still saves a lot of money. Once that's comfortable and you're used to the routine of getting food from the store then you can expand your repertoire of simple meals from normal ingredients, which builds your confidence so you can try making more things from scratch. Eating is complicated and eating with allergies/intolerances doesn't help. But it's doable. It can be done.

If I wanted to cut costs in my own household and reduce that $120 budget, I would...

buy fewer sodas and drinks in general.

set strict limits on GF bread. (like I'll only buy 1 loaf a month or something) work with partner to make sure she always has food for lunch and therefore doesn't care to make a sandwich.

Try reducing partner's cereal consumption; make other equally easy breakfast choices available; cereal is expensive

cook and freeze more homemade food and buy less convenience food.

prioritize cheaper fruits and vegetables. Decide on a price per lb limit that I want to stay within and stop buying stuff that is more than that (or buy them very infrequently). Things like apples, carrots, onions, bananas, cabbage, and broccoli tend to be cheaper

do the same thing for meat and also eat significantly less meat.

Hope I helped :)

[allsadnshit]

Been looking into Candida cleanses so much but most of what I see is about it starving the Candida and is more applicable to if you have a yeast infection rather than my situation of having endometriosis where my body naturally overproduced and reacts to estrogen so I'd have to pretty much live on a Candida diet permanently which is like no spicy, no dairy, no to most fruits, no sugar at all even natural like honey or maple, no red meat, no shell fish, no starchy vegetable and limited carbs and just is in general incredibly restrictive on top of that I am already gluten free and it makes me have to slow down and go - who is this for?

There's soooo many influencer nutritionalist who make mostly Candida content but I think it leaves out that avoiding carbs and a lot of the stuff that would need cut out isn't necessarily good for your body in other ways even if it does starve the Candida

And it's not like yeast serves no purpose in our bodies or immune systems - it's just a matter of overgrowth. And it seems like most of the approaches I see don't feel sustainable long term and they also really promote fasting which is something I am personally super against if you've had an eating disorder, especially when you don't live a slow paced relaxing lifestyle and are on your feet.

It just sucks to feel like even in a wealth of knowledge that exists online - so much of it is about selling something to you, whether a product or a lifestyle and it's so gross

[klaus-littlestwolf]

Random Thought: Bucky Barnes

Chef!Bucky Barnes

Bucky Barnes as a Chef

He is trying to get used to real food again after years of supplements and IVs or being force fed through a tube to keep him going as the Winter Soldier. He discovers after watching cooking videos online that the act of cooking is actually quite calming for him. He quickly learns what he likes and what he doesn’t, willing to try almost anything just to see if he enjoys something new.

Bucky loves sweet things! Just about any fruits except honeydew and cantaloupe, his favorite is plums! He’s also a big fan of grapes (green, not red) and peaches. Bananas and apples he can take or leave, and he loves watermelon.

He’s not a huge fan of sour things. He can handle spicy foods to a very high level without getting sick (he ate a ghost pepper by accident once) though he is picky about what spicy things he likes and he loves jalapeños.

He can chop vegetables faster than anyone else in the kitchen so when they needs things chopped in bulk Bucky just gets a cutting board and chops cucumbers, carrots, tomatoes and lettuce for 20 minutes and they’re set all day.

He can pick pans and trays up out of the oven without an oven mit with his left hand. Also, thanks to employees needing to wear gloves in the kitchen he can use the metal hand in front everyone. If after hours or before opening, anyone ever asks why he wears the gloves while not handling food he tells them he had an accident in the kitchen and got severely burned so no one ever minds that he never takes the glove off of his left hand.

He exclusively works in the kitchen so he rarely has to interact with anyone other than the other Chefs. He also has a fantastic memory, and never once gets an order wrong.

He makes friends with the other chefs and they share recipes, and one of them gets Bucky into baking as well. After work every day he will make himself something for dinner, take it home and set it on the counter. He’ll mix whatever it is that he’s trying next and put it into the oven before eating his dinner. Bucky loves brownies and he’s gotten good at making cake, just trying to make a 2 tier cake for the first time and it actually turned out pretty good. His absolute favorite though is banana bread, it is fantastic and he makes at least one, usually 2 every week so that he can have some for breakfast before he runs out the door every morning.

Bucky is people’s worst nightmare if he ever sees a waitress cry. The waitresses are all very nice to Bucky, and only one of them seems to be that way only because they think he’s attractive, he has a soft spot for them. Especially since they deal with the customers so he doesn’t have to, he feels for them knowing how cruel humans can be, even about the dumbest things. But if a customer takes it too far, if someone makes it personal, insulting or bitching at a waitress, Bucky will leave the kitchen. Everyone who works there knows Bucky leaving the kitchen is always a bad thing. He comes in the back door and leaves through the back door, there’s also an employee bathroom so he never has to enter the dining room, so when he does something is very wrong. Bucky is an intimidatingly large man, though everyone in the restaurant knows he’s basically a Pit bull puppy, sweet, gentle, loving and misunderstood for the way he looks. (Bucky Barnes really is exactly like a Pit bull! Only mean because people made him that way, always putting his trust in humans again after being fucked over and is the most kind hearted thing you’ve ever met in your life. Bucky Barnes is a Pitty!)

Bucky will remove all the plates from their tables and dump them into the trash right in front of you, and if he has to actually speak no one will get a word in edgewise. His voice is loud and deep, it commands attention and most grown men wouldn’t have the balls to snap back at him and the ones that try live to regret it. Bucky is a pro at getting people to swing first, as long as they do he is legally allowed to toss you out of the restaurant and he is more than happy to do it. He would never hit a women, however he will ensure she can’t swing at him again before carrying her out of the building, and for any man, (though there have only been 2 who are courageous enough to hit Bucky) they learn quickly that that’s stupid. One hit and they’re on the floor, one of the men was so dizzy he actually had to crawl out of the restaurant.

Bucky as a chef would be fantastic. Plus, I dare you to tell me that Bucky Barnes with his hair in a little bun while he cooks isn’t the cutest thing you’ve ever thought about in your life!

He can cook for me any day🥵🥵

Bucky Barnes Masterlist

Random Thoughts

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.