#Or put celery in our milk?

[theflowersandthebeees]

how dare my fellow Headmates from before middle school barely remember me!!

Calling you out, Michael, Adam, Cuphead, Indigo >:(

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

[fluffyjothoughts]

hiiiiii

can we have some grocery shopping with the boys?🥺

lots of love💕

why yes you can, anonboo! also here’s a lil sunrise pic i took today

Kris: This man has a list. he follows it and rarely goes off it. he knows exactly which versions of which products he likes and he knows yours too, whether you think he does or don’t. He always buys some english tea you’ve never heard of and a specific brand of milk because “that’s the only one that makes it taste good” (lil london spoiled boy). goes to buy coffee in a specific Ljubljana coffee shop because it’s Cuban and he likes it a little sour. (will get you sweets if you ask nicely enough)

“Babe, do we have to take this coffee? the store brand one is good too”

“No. we need the Cuban coffee because it tastes really good and it tastes good with the milk we’re getting here”

“can i at least get the blueberries this time?”

“…fine.”

Bojan: Not nearly structured in his shopping as Kris. He kind of checks the fridge for what he’s missing and calls it out to you, taking you with him and hoping you remembered it. he tends to go off the list purely for his own enjoyment, getting whatever sounds good that exact moment. Is it ice cream, fruit, chips or something else? if he feels like it he’ll get it

*sees ice cream*

“is this on the list?”

“i don’t know, bojči”

“i think it is. yeah, it is, for sure. i’d take it. put it in the cart bebo”

Jan: His priorities are his cigarettes and Vrhnika cookies. He swears he’ll remember to pick up the bread you like this time (no he won’t). That isn’t to say he’ll forget everything, he’ll remember the milk and the vegetables, maybe the rice, but is way more likely to remember the niche stuff you asked for. if you go together, it’s a bit more organised but something still gets forgotten.

“Janči, did you pick up the lasagna pasta i asked you to?”

“uh…i got you the frozen strawberries?”

“…”

“i’ll go back, just text me the thing-“

Jure: No fucking list. he (as many other things in his life) rawdogs it. if he remembers it, he remembers it and if he doesn’t, he doesn’t. he gets what his heart desires (what your heart desires) and somehow manages to load everything up in the car in one go. You think it’s sweet but can be a bit hazardous.

“Jure, did we buy the celery at the store?”

“yeah, baby it should be in the drawer in the fridge with the other stuff,”

“Jure?! Why is there a whole drawer of celery in our fridge???”

Nace: This man is the most equipped of them all. Lengthy list that has all the details you’d ever need. the brand name, the shelf it is on (usually), the type you prefer, the calories (although you disagree with that one, it stuck with him since his weight loss days) and most importantly: the gluten free options. He’s more relaxed when it comes to letting you get stuff than Kris, sighing and pretending to think about it before letting you put it in the cart.

“Okay and next we need to get the rice cakes-“

“nacko, baby….can i get this?”

“*sigh* i don’t know…”

“please?”

“sure baby, take it.”

[fox-bright]

Watching the H5N1 stuff get worse and worse--I'm hoping we have until late next year before it goes reliably human-human, but it wouldn't surprise me if it was this winter--and not being able to do much makes me anxious, so I've been composing lists of stuff to do. I keep thinking, if this were August, 2019, and I knew covid was coming, what would I prepare? If this one goes off like the scientists think it might, it'll be much worse than covid.

Right now, I'm concentrating on food. My plan is to have enough hunker down supplies by mid-September that if things go bad in the normally-scheduled October-February flu season, we'll be okay simply not leaving the house at all. There are only two of us here now, and if things go bad there may be as many as four (as I have two separate friends I'd push hard to come stay here with us), so I need to make sure we have 4 meals x howevermany days I choose. I'm building up to six months, but I'm beginning the plan at three. While a lot of Serious Prepper lists have pretty generous caloric allowances, the MFH and I eat pretty light, and we're both smaller than the average adult human, which does give us even more squeak room here.

We started out with dry staples--bread flour, AP flour, semolina, rice, beans, pasta, lentils, powdered milk--though I have still to get powdered eggs (I'll dehydrate those myself), more dry beans (I'm going to use up a lot of what we have when I do my canning run for the winter, and so far I haven't been able to get my hands on kidney beans in any decent amounts), quinoa, and one more kind of pasta. Right now we have about 2/3 of what I'd want; we'll be holding things at this level, replacing staples as we use them, and if things look more serious we'll do another big shop and give ourselves additional stock of the AP flour, the bread flour, the rice (which we already buy in 40-50 lb bags anyway, we're Asian), the dry milk.

Then there's the perishable stuff; yesterday, the MFH and I took advantage of some very nice sales and got seventy pounds of meat for two hundred and twelve dollars. Beef brisket for stew, pork butt for sweet molasses chili, ground beef for hotter chili, pork loin for white bean soup. Still have to get chicken (which was pretty much sold out at our bulk place) for chicken soup (to be pressure canned), chicken and mushroom cream soup (to be vacuum-packed and frozen).

Very very soon it'll be time to harvest my leeks and my butternut squashes, for leek and potato soup (either finished with cream, blended to a smooth-ish consistency and frozen, or *not* blended down, and just socked away in pressure-canned Ball jars without the cream added; will it take me longer to thaw it, or to take my immersion blender to the hot individual meals later on?) and canned butternut for baking with or making soup or chili or making pasta sauce.

I might can a bunch of just potatoes, too, to keep 'em shelf stable (plus that front-loads a lot of the work of producing a meal later).

So I need to buy onions and carrots and potatoes and celery and garlic and mushrooms and corn, cream, red wine, tomato paste (because my vines got blight this year, sigh--I've managed to can one single run of tomato sauce and that's IT), ten dozen fresh eggs to dehydrate and powder and store in the fridge in case of egg shortages, several pounds of beans to be thrown into the chilis and...hm...fifteen pounds more, twenty pounds more, to have on hand? And then for non-canning purposes we'll need butter, oil, white vinegar (I've used a lot of it for pickles this year), various Asian food staples like black and rice vinegars, oyster sauce, black mushrooms and so on. As for pre-made, mass-produced foods, I'll probably make another post about them later.

While this is more than I'd generally stock in a single season, I do generally put about 100 quarts of home-canned food by a year, and I never keep less than 75-100lb of flour on hand anyway because of how frequently I make bread. So though it sounds like a lot up front, it's not hoarder level; everything I stock will be eaten, some of it pretty much immediately (the beef stew is so good). And putting it all by now means that we'll be less of a burden on our community safety net, if push comes to shove. When the covid pandemic hit I had dozens of jars of food on the shelf already, which gave me a little peace when things were looking scary. We were able to share some of our stores with people who hadn't had the great privilege of long afternoons spent seeing to the personal stores. That's a better option, to my mind, than needing to panic-shop right as things start getting a little wild.

Basically, if things go bad, we'll have food for a while. And if things don't go bad, we'll have food for a while. It's win-win. And it keeps the floor under my feet when I'm feeling unsteady, to be able to sneak down into the cool, still basement and look at row on row of gently gleaming jars of food security.

[positivexcellence]

genpadalecki: when the holidaze hit, nothing beats a warm ’n cozy comfort meal —esp when it involves famed Italian cookbook author marcella hazan’s classic bolognese with sustainable @forcesofnature meat + veggies from the garden. 

(*non-meat eaters may opt for a @beyondmeat crumble or head to our stories for all-veggie alternative) **another pro/cheat tip from @genpadalecki: cooking the sauce for 2 hrs vs 4 hours came out just fine! ⏲️

nowadays, we recognize that it’s important to be mindful of where & how we source our food. force of nature’s meats are procured through regenerative agriculture, which creates nutrient-rich, tasty food that’s free of synthetics, chemicals, hormones or antibiotics. by supporting sustainable, eco-friendly processes, we can all take part in healing ecosystems & boosting land resilience, making our communities – and the planet itself – healthier. 💪🌎

p.s. keep an eye on our stories for a roundup of our fav cookbooks to help inspire your own holiday meals. 📖🥘👀🎄

marcella hazan’s classic bolognese:  1 tbs oil 3 tbs butter + 1 tbs for tossing the pasta ½ c  chopped onion ⅔ c chopped celery ⅔ c chopped carrot ¾ lbs  ground beef  Salt Black pepper 1 c whole milk ⅛ tsp nutmeg 1 c dry white wine 1½ c canned tomatoes, cut up, with their juice 1¼ to 1½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table

Directions: 1. Put oil, butter + onion in the pot and turn the heat to medium. Cook and stir the onion until it’s translucent, then add the celery and carrot. Cook for 2 minutes, stirring to coat them well. 2. Add ground beef, a large pinch of salt & pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color. 3. Add milk & let it simmer, stirring frequently, until it has bubbled away completely. Add nutmeg. 4. Add wine, simmer until it has evaporated, then add tomatoes & stir to coat all ingredients. Simmer, uncovered, for 3 hours or more, stirring from time to time. To keep it from sticking, add ½ cup of water whenever necessary. Stir to mix the fat into the sauce, taste and correct for salt. 5. Toss with cooked drained pasta, adding the tbs of butter, & serve with freshly grated parmesan.

[saleintothe90s]

244. The Big List of Favorite Commercials (part 18)

(part 17)

International Delight

It's hard to remember the time before we had the screw top cartons and then eventually (in the case of fake creamer for your coffee) the plastic bottles. But I mean, cartons were easy to open, right? I mean I would get a lil carton of lactaid milk in college almost every day and I was able to open that. I'm not genius either, I barely graduated.

I wanna know what flavor "Cafe De Mexico" was .. cinnamon chocolate?

1985 Shortcuts from General Foods "Meatballs Mediterranean" with Pat Doyle

Ma'am, just putting oregano in your "square meatball" dish drowning in Worhcestire sauce does not make it exotic.

1985 Heinz Ketchup "The Thick Rich One" TV Commercial

Come for the shots of that amazing burger and the weirdly shaped "1". Stay for the lobster claw.

A&P Commercial - "We Watch Our P's and Q's" - 1982

I have a low key obsession with a&p / Super Fresh of the 1980s. I'm hoping to branch into that in a future entry. You know kids at home giggled hearing the elaborated "peeees" in the jingle. I adore the "little green guys!" cashier! Shelly Sigur. She is my favorite commercial actress of 1982. I hope Shelly is still with us.

Don't think I forgot about you, Wharlest Jackson!

1996 Kodak Advantix Camera "Dennis Rodman" TV Commercial

'Cuz you know, Dennis was bad back then? The Advantix camera. That's another subject for a deep dive.

1980 Kodak Colorburst 250 Instant Camera commercial

Wow, two Kodak commercials in a row. oops. This here, this is early FaceTiming. Instead of cellular data, you had Charlie's mom to relay the messages.

1983 Cottage Cheese "Coming soon, Bikinis" TV Commercial

I've eaten cottage cheese my whole life and I'm still not tiny. Wha happen.

This is like an early version of that (now controversial) Yoplait commercial from the early 2000s where the lady only eats that gross light yogurt so she can fit into her yellow polka dot bikini.

Also, the VoiceOver guy reminds me so much of this Simpsons scene:

Statue of Liberty Oldsmobile Aurora Commercial 1996

She picked that Oldsmobile up like it was a Hot Wheel. This is giving major Ghostbusters II vibes.

Lucky Dog commercial [1984]

That illustrated mouth on that lil dog was upsetting, wasn't it?

Philadelphia Cream Cheese

I love this yuppie couple getting excited over ol cream cheese. Before this they lived off of celery and water.

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[squidsinashirt]

Hi Gordon! In your profile you’ve put fish are friends, not food. Are you vegetarian? 🐟

Hi there!

Definitely no seafood 🙅🏼 fish are indeed friends, not food, and the damage mass fishing practices have on our aquatic ecosystems are horrific. Could be said for quite a lot of our food practices but we’re getting better, finally! Still can’t bring myself to eat anything from the water…

I’m vegan, mostly (the once yearly birthday cheese pizza aside) 🫶🏻

It’s much easier to do thanks to the availability of lab grown, ethical proteins, so there no need to use animal meat and meat proteins - just sub them out! Veggies are veggies, ‘meats’ are meats and the protein content is nice and easy to figure out for your macros! Vegan protein powder tastes good too (butterscotch 🤤).

Take your pick of a sustainable milk alternative (soy’s where it’s at, although apparently an ‘abomination’ in tea says one ‘expert’). There’s loads of great alternatives too - ice cream, chocolate, all the main food groups 🤤

One rule break though - I’ll eat honey, so long as the bees look like they’re smiling 🐝 so I need to say hi to your bees first. Their little faces! 🥹

Always happy to answer questions on this sort of stuff! 💪🏻

Yes - celery crunch bars are vegan.

No - the cheeseballs don’t actually contain any dairy.

Yes - Grandma knows what a vegan is.

No - she still doesn’t understand how you can milk an almond.

[pagan-stitches]

Leftover Meatloaf Dinner Cottage Pie

After using some of the leftovers from our meatloaf dinner for sandwiches, I decided I needed to make something to use the potatoes up before they went bad.

I had half of a meatloaf (originally made with 2 lb ground beef) and 2 1/2 baked russet potatoes as well as the drippings from making the loaf.

I heated the drippings over medium high heat and then sautéed 1/2 a yellow onion and a stalk of celery. After the vegetables softened, I added some garlic paste and sautéed them for another 30 seconds or so.

I then added about a 1/4 cup of red wine to the vegetables and deglazed the pan. Once the wine cooked down, I added 2 cups of water to the pan and brought it to a boil and then dropped the temp down to medium low. While bringing the temperature up, I put the meatloaf in the microwave for about 3 minutes to make it easier to break up.

I made a slurry with a heaping TB spoon of cornstarch and some of the broth and slowly whisked it into the gravy pan. Once the broth thickened into a gravy I reserved it in a bowl and added the meatloaf to the pan and broke it up and then mashed it with a potato masher. I slowly added the gravy back in to make sure it wasn’t overly wet (though I did end up using all the gravy). I let the meat mixture simmer while I worked on the potatoes.

Note: I did not add any herbs or spices to the meat gravy as I used a German meatloaf that was already highly flavored with nutmeg, paprika, mustard, celery leafs, and chopped gherkins. I tasted it before I put it in the baking dish and did decide to add a little salt. I waited until this point, however because I was using leftovers that had already been salted.

With leftover cold, baked potatoes the skins are usually easy to peel off by hand. Once I peeled them I put them in the microwave for a minute and a half which made them warm enough to easily rice, but cool enough to handle by hand.

I added a little milk to the riced potatoes as well as garlic powder, salt, and pepper and mashed them with the hand masher.

I lightly oiled the bottom of the pan, and poured the meatloaf mixture into it and then spread the mashed potatoes over the top and sprinkled a mix of cheddar and jack on the top.

I then put the pie into an oven preheated to 400° F and cooked it for 20 minutes.

You could add any number of vegetables to the meat mixture. Peas and carrots are common, but not to my taste. I often add mushrooms, adding them to the cooked onions and sautéing them until softened.

[theprinceofnothingatall]

My sister and I @makemeanangelpure are going to lose

Starting tomorrow really on July 30. I have a surgery tomorrow so I don’t eat or drink anything tonight past midnight. It’ll be a good starting day. I’ll be too tired from medicine and the procedure to want anything but we need to finish what we have in the fridge. Celery, cherries, tangerines and apples. I can boil baby carrots for her. We have a premade salad that can be for when those are gone. We’re going to be mostly vegan. Been admiring the lifestyle forever. Maybe one day or not at all I’ll go 100% we’ll see. So most any snacks if at all will be vegan. I’ll allow Quaker rice cakes as a substitute for crackers as an over all healthier option. Drink almond or oat milk when we can. Get one substitute creamer and one that a more fun flavor even if it has dairy in it. I’m thinking I’ll allow meat thrice a month and it can’t be a repeat. Like it can be steak, chicken, fish. Typically this will be a special meal at home or we’ve gone out for an event. I won’t be wasting my meat omad on fucking McDonald’s or Cane’s the good shit. Not all Alchohol is vegan but I’m not gonna worry about it and just try to keep drinking as a Friday-Sunday thing if I want. Of course if there an outing that’s special mid week where they drink I’ll get one too. Drinks are fun I just won’t abuse it. Upping the water intake is going to be important so I will be bringing water in a water bottle and put lemon slice in it or some shit to make it taste nicer. No eating will be done at work. Per usual, they’re going to try and tempt and force onto me donuts and breakfast tacos, but I won’t budge and keep drinking me lemon/fruit water. When my mom died I got into a habit of putting Cajun seasoning on everything and I mean fucking everything like even salad and a white chocolate macadamia cookie for Christ’s sake. Well we still have 2-3 containers of that. We can have it on something once-thrice a month. Eventually it’ll run out. By then I’ll just not use it anymore. We’ll be doing three days of work. It’s a physical job. I’ll go to the gym Fridays with my bro and once a week with out partner. I’ll tone out nicely and get strength and a flow back after surgery. Sucks. We were only better from the flu about two weeks before this kidney stone thing happened. I want to get her those Harley Davidson shoes for $75. If they’re still there when we make progress hitting 107, I’ll get them for her. We gotta hurry alright? Before they’re gone alright? There you go, good motivation right there. I can get one of the cd’s I’ve been looking at there forever.. or a new pair of vintage jeans. We’ll be going to that con in December. No spending after those shoes, unless it’s for con supplies. Save all you can otherwise. 4 months to prepare. In 4 months we can have completely different bodies.

We can look how we do in our heads. Baby sister, don’t you want that?

[in-sufficientdata]

A selection of badly translated signs as spotted recently on Language Log

Image IDs are as follows:

The packaging for an Ozark Trail branded Steel Griddle. Below the product name it says: Spanish Spanish. • Non-stick Surface. • Easy To Clean.. Warm Griddle Over Low Heat. Avoid Extreme Heat Or Rapid Cooling. Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish. Caution: Handles Will Be Extremely Hot After Use, Handle Carefully. Keep Away From Children. Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish Spanish.

A Ukranian sign that says Bblxoaa het and which should be translated "No exit." Instead it says "There is no escape."

A handwritten sign posted on a capucchino machine that says, "I am disorder." Language Log did not supply an explanation for this sign.

This appears to be a page from a menu. Each of the entries listed has a single foreign character in front of it. The list reads as follows: Toothpicks meat Fried meat Celery meat Onion Explosion meat Fish-flavored shredded pork Pure speculation Meat KungpoChicken Cashew chicken Pure belly clearance The fish mother Iron lamb

A box with a translation from the original Chinese 怕水 / 濕.. It says, "Afraid of wet. 3D printer." This legend has a symbol of an umbrella with it.

A large glass jar with a label that says: Bayanihan Original Gelatinous Mutant Coconut in Syrup macapuno strings. No explanation was given for this one. This item was found in a Filipino grocery.

A posted sign that says: Laundry room closed Friday September 18th 1:00pm-3:00pm for satanizing.

A page from a menu with Chinese text, translated in English on a line below each entry. The translations read: Sliced White Gourd Fried beancurd Loofah Staple food/snack Crunchy radish I had sex with my mother as a child Brown sugar cake Wuchang Rice Language Log did not provide translations for the Chinese text.

Packaging for a computer mouse. The text reads: Wireless mouse. Small and light , easy to carry. Wireless era, infinitely damn.

This is a page from a paper menu with 19 lines of text in Chinese. Every single line is translated as French fries.

A printed sign with the Finnish phrase "valitettavasti hiss on rikki." This is translated as "due to happenstance beyonde our controll this elevator is so broken." This actually means "unfortunately the elevator is broken."

A piece of paper with a bunch off short phrases printed on it. They read: Today I don't have the pussy for little lanterns. I don't have a turkey. It's falling the for octopus one! From Guatebad to Guateworse. This brings me by the street of Bitterness. The oven is not for buns. I cry like a muffin.To the bad weather, good face. Today is going to be the milk. Forward like those from Alicante. I am the lemony pear! I sign up for a bombing. I am at two candles. I am a big match. What a big dust! I have got the ruler. I am going to put you looking at Cuenca. I love you an egg. I have got monkey of you. I have discovered the cake. Go to fry asparagus! A nail takes out another nail. Oysters, little Peter! What a big brown! With this and a cake, until tomorrow at eight. S**t yourself, little parrot! Bad bug never dies. If life gives you lemons, ask for Tequila and salt. We are a pineapple! Less wolves, Little Red Riding Hood. Every little teacher has their own little book. What a big pussy! Little eye with me! One and no more, St. Thomas. A truth as a temple. I want the fat one to touch me. Ass I see. What a heat, my weapon! What a cold, big cup! This is already going from chestnut tree to dark. From lost to the river. Garlic and water. To the done, chest. You are the milk! Here peace and after glory. This goes to Mass. Every pig gets its St. Martin.

A Cambodian menu showing a drink called crush coffee with crap.

A sign that says, "Welcom turist. We spik Inglish."

A sign in a Slovak bathroom in Bratislava: A block of text followed by the translation: Please do not throw the toilet. women's hygiene items, wet wipes, paper towels, unpaid invoices, wine corks, non-functional mobile phones, spam, parking fines. unfulfilled dreams and unsupported relationships.

Chinese text that incudes 并非 ("is definitely not") but is translated "This bag is a toy."

A sign in Chinese that says B 超 and which is translated "The B is super." The translation should read B"-mode ultrasonography."

A sign in Chinese that says 如有故障，不要盲目自救 and which is translated "When a failure, don't blindly save yourself." The correct translation would be "If there is a malfunction, do not blindly rescue yourself."

[familydentistrynearme]

Summer Tooth Care: Keeping Your Smile Bright in the Heat

As the temperature rises and we gear up for summer fun, it’s easy to overlook the importance of summer tooth care. However, the hot season brings unique challenges to our oral health. From dehydration to increased consumption of sugary drinks, summer can take a toll on our teeth. In this blog post, we’ll explore how to keep your smile bright and healthy during the sunny months.

The Importance of Summer Tooth Care

Summer tooth care is crucial for maintaining optimal oral health. The change in routine, diet, and activities during this season can significantly impact our teeth and gums. Here’s why paying attention to your oral health in summer is essential:

Increased sugar consumption

Dehydration risks

More outdoor activities that lead to dental injuries

Changes in daily routines that disrupt regular oral care habits

Be aware of these factors. Take proactive steps. By doing this, you can ensure your teeth remain healthy and strong throughout the summer months.

Hydration and Oral Health

Staying hydrated is key to good summer tooth care. Water is not only essential for your overall health but also plays a vital role in maintaining oral hygiene. Here’s how proper hydration benefits your teeth:

Washes away food particles and bacteria

Helps maintain saliva production, which naturally cleanses the mouth

Prevents dry mouth, which can lead to tooth decay

Choosing Summer-Friendly Foods

Your summer diet can significantly impact your tooth care routine. While it’s tempting to indulge in ice cream and sugary drinks, making smart food choices can help protect your teeth. Consider these tooth-friendly summer options:

Fresh fruits and vegetables (e.g., watermelon, cucumber, celery)

Dairy products like cheese and yogurt

Sugar-free Popsicles or frozen yogurt

Nuts and seeds

Avoid excessive consumption of:

Sugary sodas and fruit juices

Sticky candies

Acidic foods and drinks

Remember, moderation is key. If you enjoy sugary treats, rinse your mouth with water afterward. Wait at least 30 minutes before brushing to protect your enamel.

Protecting Your Teeth During Summer Activities

Summer often means more outdoor activities and sports, which can put your teeth at risk. Here are some tips for protecting your smile during summer fun:

Wear a mouth guard: If you’re participating in contact sports or activities with a risk of facial injury, always wear a properly fitted mouth guard.

Avoid using your teeth as tools: Don’t use your teeth to open bottles or crack nuts this can lead to chips or fractures.

Be cautious in the pool: Prolonged exposure to chlorinated water can erode tooth enamel. Rinse your mouth with fresh water after swimming.

Stay safe during water sports: When engaging in water sports, be aware of potential hazards that could damage your teeth, such as rocks or other swimmers.

Maintaining Your Oral Care Routine

Summer vacations and changes in daily schedules can disrupt your regular oral care routine. However, maintaining good habits is crucial for effective summer tooth care. Here’s how to stay on track:

Stick to your brushing schedule: Brush your teeth at least twice a day, even when traveling or camping.

Don’t forget to floss: Pack travel-sized floss or floss picks for on-the-go oral care.

Use mouthwash: A travel-sized bottle of mouthwash can be a great addition to your summer oral care kit.

Replace your toothbrush: Summer is a good time to switch to a new toothbrush if you haven’t done so in the past 3–4 months.

Schedule a dental check-up: Consider booking a dental appointment at the beginning of summer to ensure your teeth are in good shape for the season.

Dealing with Summer Dental Emergencies

Despite our best efforts, dental emergencies can still occur during summer activities. Here’s how to handle common summer dental issues:

Knocked-out tooth: Keep the tooth moist in milk or saliva and see a dentist immediately.

Cracked or chipped tooth: Rinse your mouth with warm water and apply a cold compress to reduce swelling. Visit a dentist as soon as possible.

Toothache: Rinse with warm salt water and use dental floss to remove any trapped food particles. If pain persists, consult a dentist.

Lost filling or crown: Use temporary dental cement (available at most pharmacies) to cover the exposed area until you can see a dentist.

Always keep your dentist’s contact information handy, and know the location of emergency dental services at your vacation destination.

Conclusion

Summer tooth care doesn’t have to be complicated. Stay hydrated and make smart food choices. Protect your teeth during activities. Maintain your oral care routine and be prepared for emergencies. By doing these, you can enjoy a healthy, bright smile all summer long. Remember, your oral health is an essential part of your overall well-being. Don’t let it take a vacation this summer!

[redtaghelper-blog]

New Post has been published on Play Toys

New Post has been published on https://playtoys.com.au/shop/toy-figures-playsets/play-circle-by-battat-pantry-in-a-bucket-pretend-play-food-set-and-storage-container-with-lid-realistic-durable-toy-kitchen-accessories-for-kids-ages-3-and-up-79-p/

Play Circle by Battat – Pantry in a Bucket – Pretend Play Food Set and Storage Container with Lid – Realistic & Durable Toy Kitchen Accessories

Play Circle Pantry in a Bucket

It’s time to fill up the refrigerator!

Hungry minds will get their fill with this complete pretend food playset featuring 79 pieces of brightly-colored fun! Once you’ve played the day away, all of the items can be conveniently put back into the handy storage bin with a snap-on lid and easy-to-grab handle! Easier to wash than wooden food for toddlers, these groceries go the extra mile for durable, lasting fun.

Your kids will love the realistic details of these food items!

Flip open the lid on the ketchup bottle, snap the hotdogs into the buns, pop open the spout on the cartons of milk or juice, and watch these lifelike features get your child’s imagination cooking. For even more pretend-play fun, some items are in topsy-turvy sizes. Nothing inspires giggles better than a roast chicken that’s tinier than a potato chip!

Features

1 storage bin with lid and handle

9 boxed food items

67 plastic food items

1 cutting board

1 plastic knife

Play the Day Away!

Toys That Pass the “Toddler Test”!

The Pantry in a Bucket collection of play food for kids features sturdy and durable food items made of recyclable plastics. The plastic items are thicker than the average pretend food toys, so your celery will stay “crunchy” and your squash won’t get squished – even with years of play!

Learn & play Tips!

Divide the food items into groups by sorting colors, shapes, fruits, and vegetables, and choose which foods are healthiest (or more delicious)!

For even more play-food fun, try the Play Circle Shopping Day Grocery Cart and the Making Dinner for Eight Cookware set, all available on Amazon!

Trustworthy Toys

Since 1897, Battat has been a family-owned company providing smiles and giggles in more than 62 countries. While supporting charities and making efforts to reduce our environmental impact, Battat is proud to offer a line of award-winning traditional toys that reduce screen time and encourage healthy development for all children.

[youdoyoucooking]

Big Old Pot Pie

When I was growing up, pot pies for dinner meant my parents were going out for the night. They were quick and easy. Mom always bought 4 individual ones, one for each of the 4 kids. They were all the same but we fought over which of the four we claimed for our own and wrote our initials in the dough with a knife (we were fairly sophisticated). There is a debate amongst individual pot pie enthusiasts, do you eat it out of the mini aluminum pie pan or do you turn it out onto the plate? It is agreed upon, however, that they are always too hot to eat right out of the oven. I never realized when I was younger that it could be one full-sized pie. It never occurred to younger me. A full-size pot pie was calling.

 Pot pies are versatile because they are almost anything savory between two crusts. You can even eliminate the bottom crust or use mashed potatoes for the top crust. You can do whatever you dream of. They look complicated but they are just a matter of assembly.

Pot Pie                                                                                                                                               

Serves 6-8

 2 9-inch pie crusts, store-bought or homemade

⅓ cup butter

1 small onion chopped

¼ dried sage leaves

¼   teaspoon dried thyme leaves

1 large carrot peeled and sliced

½  cup celery diced

1 medium potato peeled and diced into ½-inch cubes (or not peeled)

¼ cup all-purpose flour

2  cups cooked cubed chicken (can be rotisserie chicken)

1¼ cups chicken broth

½ cup half and half (or whole milk)

½ cup frozen green peas thawed

½ cup corn kernels thawed if frozen

½ teaspoon of salt

¼ teaspoon of pepper

1 tablespoon chopped fresh parsley

1 egg + 1 tablespoon of water (optional)

Preheat your oven to 350°. Line a 9-inch pie pan (8-inch would work too) with one of the pie crusts. Smooth into all of the corners, but try to not stretch the dough.

Melt the butter in the bottom of a medium-sized saucepan. Add the onions to the butter and saute over medium heat for 2-4 minutes or until the onions start to soften. 

Add the carrots, potato, celery, and dried herbs and cook for another 5 minutes.

Sprinkle the flour over the vegetables in the pan and stir well until everything is lightly coated. Stir until you no longer see any white, dry flour.

Add the chicken broth while stirring (or whisking) vigorously to prevent lumps. Let this mixture gently bubble away for 5 minutes or until the potatoes and carrots are partially soft. They don’t have to be completely cooked because they will continue to cook in the oven. The sauce will also be thickened more in the oven.

Add peas, corn, half and half, parsley, salt, and pepper to your filling. Stir well, and check the seasoning. Do you want more salt or pepper (I tend to like a lot of pepper)? At this point, the filling can be made 3-4 days ahead and refrigerated.

Let this filling cool completely before putting the filling in the crust. Try not to stand over the filling and eat with a spoon, but, you do you.

Lay the top crust over it and crimp the edges with the tines of a fork or any decorative way you desire (there are hundreds of ways to crimp a pie crust, check the internet). Crimping just seals the top and bottom crusts together so the filling doesn’t bubble out. Take a small sharp knife and poke 3 to 4 slashes in the middle of the top crust to let steam escape.

If, and only if, you are fancy you can beat an egg with 1 tablespoon of water and brush it over the top of the crust right before backing. This will give it a nice brown color and a bit of a shine.

Place the pie on a baking sheet in case there is some spillage and bake, in the lower third of your oven,  at 350° degrees for 60 minutes. It is important to bake in the lower third of the oven so the bottom crust will cook. This is a long bake time but it is a big pie. If the pie gets to dark brown towards the end you can lightly drape a piece of foil over the top. Let cool for at least 15 minutes before serving.

What to do now? What if you don’t like chicken? What if you’re having a vegetarian over for dinner? Some many “what ifs”. There’s some basic math here. 3 cups of a vegetable and approximately 2 cups of protein. The flour, broth, and ½ and ½ can stay the same but everything else is up for variation. 

The potato can be butternut squash or sweet potato

 The carrots can be Green Beans

Have a problem with celery? Add something you do like or skip.

Sage and thyme can be rosemary or skipped

How about a little cayenne pepper along the way? Maybe a sprinkle of curry powder?

Use a bag of mixed vegetables, just measure out 3 cups.

I’m sure lima beans have a place in here somewhere.

Stir in ¾ cup of grated cheddar cheese before filling the pie crust.

Protein! Cubes of any leftover cooked meat. Steak, pork, or lamb.

1 pound of cooked ground meat instead of chicken. Again steak, pork, or lamb.

Make it for a vegetarian. Double your potatoes and use vegetable broth instead of chicken broth.

You can skip the top crust and gently spoon mashed potatoes across the top of the pie. Seal every cranny of the pie. If you try this you will only need 45 minutes of cooking time. A pot pie is something people have forgotten about. Bring one back out and amaze everyone.

[megamobilestylesposts]

Kosher Recipes for Every Occasion

Welcome to the kitchen where tradition meets taste, and every dish is a celebration of culture and connection.

Today, we're diving into the fascinating realm of kosher recipes—a culinary journey that not only honors dietary laws but also weaves a tapestry of flavors, colors, and aromas.

Whether you're steeped in Jewish tradition or simply craving a fresh take on culinary adventures, kosher cooking has something delightful for everyone.

Basics of Kosher Cooking

In the dance of pots and pans, kosher cooking follows a rhythm of rules designed to enhance both the flavor on your plate and the mindfulness in your kitchen. The essence lies in separating the sacred—meat and dairy—keeping utensils and preparation areas distinct. Dive into the basics, and you'll find that kosher cooking isn't just about what you eat but how you prepare it.

Understanding the nuances of kosher dietary laws opens a world of culinary possibilities. From the careful selection of meat with kosher certification to the artful dance of keeping dairy and meat apart, these rules add a layer of intention to every dish. Welcome to the kitchen where respect for ingredients and tradition creates a symphony of taste.

Key Ingredients in Kosher Cooking

Let's embark on a journey through the aisles of kosher kitchens, where every ingredient has a role to play in this culinary orchestra. Meat, poultry, dairy, and the neutral grace of pareve items—all have their place. Dive into the heart of kosher cooking as we explore the significance of each element, ensuring your culinary creations align with the beautiful tapestry of kosher laws.

Kosher Meat

Chicken

Beef

Lamb

Turkey

Kosher Dairy

Milk

Cheese

Yogurt

Butter

Pareve (Neutral) Ingredients

Fruits

Vegetables

Grains

Nuts

In kosher kitchens, meat is not just meat, and dairy is not just dairy; they carry stories and traditions. Discover the importance of seeking kosher certification for meat and dairy products, ensuring your dishes embody the spirit of kosher cooking. And let's not forget pareve ingredients, the neutral players that seamlessly move between the realms of meat and dairy.

Traditional Kosher Recipes

Now that we've explored the ingredients, let's put our culinary skills to the test with three classic kosher recipes that infuse tradition into every bite.

Matzo Ball Soup

Ingredients:

Matzo meal

Eggs

Chicken broth

Carrots

Celery

Fresh dill

Instructions:

Mix matzo meal and beaten eggs to form a dough.

Shape into balls and drop into simmering chicken broth.

Add carrots, celery, and fresh dill.

Simmer until matzo balls are cooked through.

Challah

Ingredients:

Flour

Yeast

Sugar

Eggs

Olive oil

Honey

Instructions:

Combine yeast, sugar, and warm water; let it foam.

Mix in flour, eggs, olive oil, and honey.

Knead the dough and let it rise.

Braid the dough and bake until golden brown.

Gefilte Fish

Ingredients:

Ground fish (whitefish or carp)

Onions

Matzo meal

Eggs

Carrots

Parsley

Instructions:

Mix ground fish with grated onions, matzo meal, and beaten eggs.

Form into oval-shaped patties.

Poach in a broth with carrots and parsley.

Chill before serving.

These recipes bring the warmth of tradition to your table, one delicious bite at a time. Stay tuned for more kosher adventures in our next cooking escapade!

Resources for Kosher Cooking

Embarking on a kosher culinary journey requires the right guidance and resources. Fortunately, a wealth of information and support is at your fingertips.

Kosher Certification Organizations

Explore certifications like OU, Star-K, and OK to ensure your ingredients meet kosher standards.

Look for reliable symbols on packaging for quick identification.

Cookbooks and Online Resources

Dive into kosher cookbooks that offer a blend of tradition and innovation.

Join online communities to exchange tips, recipes, and experiences.

Community and Local Classes

Connect with local culinary classes or workshops that focus on kosher cooking.

Share your passion and learn from others in a supportive community.

Conclusion

In the enchanting world of kosher recipes, every ingredient tells a story, and every dish is a chapter in a rich culinary novel. From timeless classics to contemporary creations, kosher cooking is a celebration of flavors, traditions, and the joy of bringing people together. So, whether you're a seasoned chef or a kitchen novice, let the beauty of kosher cuisine inspire your next culinary masterpiece. Happy cooking!

[healthygloww]

Follow these eating habits to Gain Weight in Just 15 Days

It may seem problematic to be overweight or underweight, but the problem comes in finding the ideal balance between the two. Nevertheless, we frequently discuss weight loss and rarely view gaining weight as an issue. It's a serious issue, too! As a fitness instructor, My clients previously have faced comments like "Don't you eat anything?" made about underweight people. It is common for people to be quite apathetic to the difficulties thin people have in achieving their ideal weight. I can relate to how difficult it can be for slim people because I've been there myself. So stop worrying; I'm here to help you achieve the body and size you desire. Because I have helped my clients to transform now they are living happy and confident life.

Weight gain is not something that happens quickly. It's a tiresome process that calls for a great deal of patience! However, I think you overlook what problems you had along the way until you arrive at where you are going. I have you covered if you have the stamina to put in the effort necessary to have the body of your dreams!

A Healthy and Nutritious Diet for Weight Gain

A better diet is always the first step in gaining weight, even though many of you may be wondering how to do it fast. Take a moment to review your daily diet; it will reveal a lot of unwanted information.

Do you actually consume the right foods? Therefore, it's time to decide to start eating a clean and healthy diet. In such a way you will develop muscles in addition to gaining weight. Let me explain what you should include in your diet and how it can contribute to weight gain.

Consume Calorie-Rich Drinks/foods

Although water is healthy, it can make you feel less hungry. If you enjoy drinking liquids, you must drink high-calorie drinks. I suggest adding peanut butter, fruits and nuts, protein powder, and full-fat milk to your drinks to make them healthy. Additionally, since both peanut and coconut milk are used to build weight, you can use them. Additionally, when preparing your own shakes or smoothies, try to stay away from adding processed sugars since they can lead to more health issues.

Increase Your Fiber Intake

The importance of fiber in our diet is something we frequently miss. Eating a fibrous diet is crucial because fiber promotes easy digestion. In addition to adding calories, placing some veggies like celery on the side of your plate will facilitate simpler and more quick digestion. Hence, eat fruits or veggies that have both fiber and good fat. Avocados, Orange, sweet potatoes, corn, mangoes, bananas, berries, grapes, and more are all edible.

Eat foods that are high in fat.

Having a snack on high-fat foods is essential for weight gain. However, be sure that it falls under a clean diet. Snacks such as Greek yogurt, cheese, nuts, and dried fruits might help you gain healthy weight. Crackers with hummus, cheese, pesto, or guacamole are always an option if you're looking for something nicer but still healthy. Also, having a granola bar is a nice and healthy option.

Include Proteins

The base of any diet is protein. It is important not just for weight gain but also for muscular growth. Therefore, seek out foods that are high in protein and include them in your diet. Every meal you eat needs to include some protein. You can increase your intake of protein by including foods like red meat, salmon, yogurt, fatty fish, beans, tuna, and supplements like whey protein.

In conclusion

Patience, consistency, and a balanced diet are required for healthy weight gain. To promote muscular growth and general health, select foods high in fiber, healthy fats, proteins, and beverages high in calories. Stay away from processed foods and give nutrient-dense meals a priority. You can reach your desired weight and have a stronger, better body shape with a proper plan.