#Powdered Soup Mixes

[glennmillerorchestra]

i come on here maybe once a week if that and only to talk about my recipes but i tossed together a creamy parsnip pickle soup tonight and oh my god. never been so glad to have odd vegetables (none typically used in a pickle soup) in my life 🍲

[phoenixiancrystallist]

Month 10, day 4

Working on shading Knell's body :D I have a lot more refining work to do still, but at least she's not suffering from Alien Cranium Syndrome™ this time! :D

[moinsbienquekaworu]

We are leaving in 9 hours and I wish my mom's stress had peaked but I Know it hasn't

[mousey-toy]

the dollar store had noodles on sale 4 for a dollar . these are the spiciest noodles ive eaten in my life

[fuzzy-little-wormi-guy]

My recipe...

I wish every trans person a belly full of delicious soup

[nil-the-glitch]

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

[highladyluck]

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

[bi-writes]

thinking about mob baking simon a cake for his birthday (without his prior knowledge) mm good soup

mail-order bride

"you think he likes chocolate, baby?" you ask the cats. they sit side-by-side at the breakfast counter, being good girls as they sit on their chairs and watch you mix batter. "he totally likes chocolate. big boys like daddy love chocolate, don't they, girls?"

you grease two circular pans, pouring the chocolate cake batter into them. you set them in the oven before getting to work on your chocolate buttercream. you're using the new mixer simon bought you--it's beautiful, stainless steel, heavy. when you saw in the store a few weeks ago, you gushed at it, telling simon you saw someone make cinnamon rolls, bread, cakes, all in this mixer, but when your eyes skimmed over the price, you said nothing more, just smiled up at simon and let him lead you over to where the cast iron pans were (you wanted a real one).

a few weeks later, you noticed it on the kitchen counter. sparkling silver, right there, with the whisk attachment on it just waiting for you. and in the cupboard, ingredients--bread flour, powdered sugar, cornmeal, corn starch, dutch process, baking chocolate, whole wheat flour--all for you to play with. and when you baked him the most decadent triple chocolate coffee cake he had ever had, he bent you over the same table his empty plate sat and ate your cunt out with your apron still on. when you kissed him afterwards, he still tasted like chocolate.

you turn off the mixer, reaching in with a spoon to lick the buttercream off of it. you hum with delight, setting it aside, and when the oven timer dings, you pull the cakes out to let them cool.

you wrap simon's present as everything settles. special order, a favor you called into johnny. it's in a nice wooden box, and you tie a big red bow on it, and when you go back into the kitchen, you level and stack the two pieces of cake between buttercream and use a spoon to make a fancy decoration over the top of it.

the front door sounds as you're putting the finishing touches on the cake. you can hear him coming closer, and you gasp.

"no, no, no, don't come in the kitchen yet!"

"wot?"

"just--wait a little bit in the living room, okay?"

"for wot?"

"simon--" you groan. "please? for me?"

you don't hear anything after that except for the tv turning on. when you finish putting the last candles on the cake, you light them, picking up the plate and coming into the living room.

simon looks surprised. he was concentrating hard on the tv, watching the game, but his face relaxes when he sees you holding the cake. the cats perk up from where they're laid down beside him, and their ears flit as you start to sing happy birthday.

his whole face twitches. he stiffens, his palms flat on his thighs as he grips them tight. you set down the cake on the coffee table in front of him, candles glowing as you take a seat next to him. he's still staring at the cake as you finish the song.

"happy birthday, dear simon...happy birthday to you."

you smile at him, wrapping a hand around his bicep, squeezing it gently. you kiss his shoulder before motioning to the cake.

"you can blow them out now, simon," you say softly. "make a wish."

he doesn't move. he stares straight ahead, his eyes fixated on the flickering candles. you reach down and take his hand in yours, intertwining your fingers and hugging his arm. you sit with him quietly, looking at the cake with him, and after a minute or so, you turn back at him.

"simon?" you whisper.

he's crying. you put a hand on the back of his head, scratching his short hair, and you cup his face gently as you wipe his tears. he's silent. the tears come, but he still doesn't move, still won't meet your eyes. you smile, going over to pick up the cake, and you hold it in front of him.

"here...make a wish, simon," you say softly. he picks up his sleeve and wipes his face, leaning over to blow out the candles. you put down the cake, standing up to go get his gift sitting on the kitchen table. when you sit down next to him again, he's still staring at the cake, still trying to pretend his face isn't wet with tears, but he stops wiping them when you place the box in his lap.

he unravels the bow. when he opens the case, he lets out a little chuckle, smoothing his hand over the foam inside.

there are an array of throwing knives laid before him. perfectly crafted, in different shapes and sizes, and when he picks one up and twirls it around between his fingers, the weight of them and the ease at which they move tells him you only picked out the finest quality. they're beautiful, and it's a thoughtful gift, and when he closes the lid on the box, he still can't meet your eyes.

"i'll cut us some cake," you say softly. you busy yourself getting plates and a cake knife from the kitchen, cutting generous slices before handing him one of the plates. he picks up the fork, and when you notice his hand shakes, you take the plate back from him gently and scoop a bite onto the fork for him. you don't say anything, just hold it up to his mouth, and once he takes a bite, you set the plate down and watch as he chews.

when he swallows, you sit again in silence. you reach over and take simon's hands in your own, squeezing them gently before bringing them up to your mouth to kiss softly. when he finally looks at you, all you do is smile.

he hadn't even remembered it was birthday. he never told you when it was, but he supposes you must have been curious enough to look for yourself. he can't remember the last time someone made him cake. he can't remember when he last received a gift, especially one like this. he doesn't know when he last thought himself happy enough to celebrate anything at all, but there is no other way he would've wanted today to go.

joy. you bring uninhibited, unfiltered, all-consuming joy. the way you're smiling at him--he can already see you in the kitchen in that apron, baking this cake, talking to no one but the cats as you carefully decorate it. the way you're looking at him--he knows you dreamed about this all week, scheduling the day so you could have the cake done as soon as he got home.

and chocolate. his favorite. decadent, sweet chocolate--it's still under his tongue, and he wants another bite already, he cannot wait to devour the slice that waits for him on the table.

"happy birthday, simon," you whisper, and when you lean in to hug him, he cradles the back of your head, tangling a hand into your hair as he presses you to his chest. "i love you."

fuck. fuck, fuck, fuck--

"love you, too, baby."

"what did you wish for?" you mumble into his shoulder. simon snorts a little, shaking his head.

"if i tell ya, it won't come true."

"oh, yeah," you giggle. "keep your secrets then."

he doesn't want more; the only thing he wishes for is more time. more time with you. as much as he can get. to live long enough that he gets to see your face for as long as possible.

that whatever he sees for the last time will be you and you only.

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[agriclubsblog]

Agri Club is the leading supplier & exporter of different types of agricaltural products located at rajasthan. We are dealing in spices, herbs, dehydrated fruits, ayurvedic waters, body mist, idly - dosa, natural honey etc. Commodities, or fundamental items utilised in trade, such as grain, cattle, dairy, fibre, cosmetic and raw materials for fuel, are also provided by agriculture to the world economy.

[hai7ani]

familiar / haitani rindou

Haitani Rindou turns 32, gets married, and he silently wonders why people are so nice to him now.

the old retired ladies promoting milk powders and selling fresh fruits in the grocery store rushes up to him at any chance they get. one time when browsing for milk formulas one of them had tapped him on the shoulder, pointed at a brand she was not promoting for but thought was amazing when her own grandchild had tried it, and then placed a bunch of other stuff in his cart that she thinks his wife would need. an example would be containers of freshly cut mixed fruits that her colleague had just prepared. you remember him telling you that her tone was a lot more different than the average grocery store promoter trying to sell you a product ー it was almost as if she was talking to her own son.

when shopping for flowers just like he does every Sunday suddenly the part-timer who is usually silent, does her job and only responds to customers' needs had stepped up to him and pointed out a few selections that she believes are lovely for expecting parents. she was even smiling when doing so. and you remember he came home to you that day with two bouquets of fresh flowers ー chrysanthemum and baby's breath ー one in each hand.

today when taking you out for dinner in the local family-owned restaurant the daughter had served you a warm bowl of beef bone soup. neither of you had ordered it for yourselves, and you were about to tell her that, but her mother speaks before you can. "drink it, love. the soup is good for you." she yells a little from where she sits at the cashier with a grin. when Rindou stands to pay after finishing up her husband then refuses to take your bill for the night. "it's okay, son. dinner's on the house this time." he pats his shoulder and pushes you both out the door. "take care, you two. the next time you come i'll cook tofu for you, alright?" it was directed to you and you'd laughed, a little embarrassed but feeling warm and fuzzy nonetheless.

and now you are listening to your own husband ramble on and on about his new mysteries while he massages your feet on the couch.

"i seriously don't get it. i've been going to these places for years now and they were never this nice to us. i mean, they are nice, but never this nice, you know? it's the first time we've ever gotten a free meal from Kobayashi's."

we. us.

you brush his hair back, admiring the light wrinkles that have started to form on his skin. "that's exactly it, don't you think?" you bring it up and he hums in confusion.

"perhaps the reason why they've been so nice lately is exactly because you've been going to these places for years now. they know you."

"huh?"

"if you think about it, they've watched you go from an ordinary man to a husband, then a father. watched you bring a girl they've never seen before to these places more often and suddenly we go together all the time, you have a ring on your finger and i am pregnant. perhaps it is why. a sense of familiarity, maybe?"

Rindou looks at you as if you are love and warmth and everything pink and red and blue and purple and-

you are right, actually. you'd went from a girl he met at a bar to becoming the love of his life, the woman who is now carrying the love you both share. and the ladies at the grocery store, the Kobayashi's, the part timer who's been around even after graduating university years ago? they've all watched him grow.

when Rindou was 17 and had gotten ambushed by a rival gang alone, it was madam Kobayashi who'd ushered him into their store way past the last call and offered to cook him a nice meal, had her medical student son patch him up, her husband to chase away the remaining guys who were waiting for Rindou to come back out. her daughter had been about Rindou's age then, hiding behind the cashier and watching as he ate in silence with a cut to his lip, another on his eyebrow. (to this day still no one except for you, her, and him, knows that the reason he'd gotten ambushed that day was because he'd stood up for miss Kobayashi when she was getting bullied by one of the delinquents. she still thanks him for what he'd done whenever you both finish up your meal and get ready to leave.) Rindou was 17 when he'd first discovered what it was like to care for people; to be a human before anything else.

the two ladies from the grocery store wasn't yet retired and working this job back then. the promoter lady used to be the janitor who was working in the office building of his first job. she'd watched him gone through periods of unknowing, confusion, stress, to become a solid man of status today. the lady who is selling fruits used to work as a professional tutor and had been the one to tutor Rindou and his brother on Mathematics. although she is mute and can't respond in words when her students have confusing questions to ask, the brothers still thought of her as a good teacher because of the way she taught, which is why they'd stuck around and refused to switch teachers despite their parents' disapproval. because she is mute, she can only count on her colleague to dump containers of freshly cut fruits into his cart while motioning for her to tell him things that she actually wants to say to him whenever he visits the store.

the part timer at the florist is a lot younger than he is, but she have been working there for a very long time. watched him when he was still an inexperienced bachelor pacing around the store wondering which flower would be good on a first date to buying the same flowers every Sunday because you'd liked the lilies that she recommended.

it'd be heartwarming for anyone to see the boy you watch grow around love, into love, finding love, to marrying her and becoming a father.

"...yeah. maybe."

[what-even-is-thiss]

Creamy beer and dill chicken soup

2 chicken thighs, cut into bite sized cubes

One pear or apple, cored and diced

One yellow onion, diced

One 15 oz can diced potato

Butter for frying

1 bottle of beer

1 cup water

A shot of Worcestershire sauce or soy sauce

1-2 tsp kosher salt to taste

2 tsp pepper

1 tsp dried dill weed

1 tsp garlic powder

1/2 cup rolled oats

1/2 cup milk

1/2 cup shredded cheddar or American cheese

Sweat the onion and the apple or pear in the butter on medium heat for a few minutes. Add the chicken and brown on all sides. Add the salt, pepper, dill, and garlic powder and mix until all ingredients are coated.

Add the beer, water, and Worcestershire sauce and bring to a boil. Lower the heat to medium low and low boil covered with the lid ajar or vented for 30-40 minutes to boil off most of the alcohol, stirring occasionally.

Add in the oats and can of potato and simmer for another 10 minutes to cook the oats and heat up the potato. Skim the scum off top. Turn off the heat and mix in the milk and melt in the cheese. Top with a little more shredded cheese and crackers if you like.

[ontologicalmoki]

easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)

this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.

Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.

(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)

once you have obtained suitable chicken and a pan to put it in!:

Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.

over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.

add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.

to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.

layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:

Paprika and garlic powder

Italian seasoning and garlic powder

tarragon, coriander, and garlic powder (noticing a theme here?)

curry powder

just garlic powder

garlic powder and parsley

whatever you feel like today

then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)

Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.

when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.

your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.

tldr!:

medium heat

In order:

butter

salt

chicken

Splash vinegar

seasoning (whatever)

cover it

cool till brown, flip, cook till done.

voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.

[smallgodseries]

If she could make people understand one thing and one thing only, it would be this: that food has no moral value, and that anyone whose pantry can be considered “full” is a virtuous person in her eyes, regardless of whether that fullness is kale chips and quinoa or Girl Scout cookies and pre-mixed buttercream frosting.  She cares about the quality of the shelves, their fullness and fineness, not their contents or what the latest diet craze has to say about those contents.

If she could make people understand two things, it would be that a well-stocked, well-indexed pantry is a palace beyond price, a lofty cathedral filled with miracles waiting to be mixed.  Cakes to be baked, potatoes to be peeled, spices and seasonings over which people have so very often gone to war, ready to be sprinkled over meat or folded into casseroles.  Holes in the shelves are not to be borne; a regularly updated shopping list is worth a thousand impulse buys or once-a-year stocking runs.  Every household should, in her eyes, be able to shut its doors and sustain itself for as long as plausible.  She understands all too well that not everyone can afford the luxury of a proper pantry, and she weeps for those outside the warmth and light of her hearth, whose stomachs are too often empty, whose soups, when they exist at all, are too often unseasoned.

She would feed the world, given rice enough and time.

If she could make people understand three things, it would be that another cup of water can always be added to the pot, that one more potato can always be diced into the hash, that one more egg is not so great a sacrifice, for look, the poorest among her following understand these things, make their offerings both wise and wide, fill the bellies of those around them.  For even the fullest shelf will be empty in a moment if placed before the starving, and so she will accept no hunger among her faithful that could be filled, will believe no table full when a single plate more could be placed upon it.  There is always room to feed your fellows.

She was a god of harvest once, and plenty.  She still is.

But seriously, replace your spices every four years, or they won’t be anything but faintly scented powder, and that is a blasphemy in her sight.

[thedemises]

——— A BITE OF LOVE。 ★ jiaoqiu.

note; og idea — the idea of feeding your partner food & kissing them over the pots is so beautiful n intimate I wanna cry /j

“say, ‘aaah’ ,” a spoon was brought over to where your lips are, a red liquid emitting a spicy yet delicious scent into the air enters your nostrils. even while you're reading, jiaoqiu always has an excuse to make you his taste testee for his new dish.

“mhmm,”

your eyes still remain focused on your own business as you obediently open your lips for him to push the spoon into your mouth, the splash of hot flavor hits your tongue as you savour the tasty soup your partner had provided you to taste — of course, he made sure to blow on the spoon for you beforehand.

although it tasted as it was you expected from his excellent culinary skills, despite being a healer (“using food to treat my patients is my specialty, y'know,” is what you recall him saying a while ago), something was off; a missing element perhaps.

“well?” his large, furry tail sways behind him while jiaoqiu anticipated for your awaiting response, eyes shut with a smile and scheme in his heart, he knows how honest you can be with your feedback — which is why he deems you best when it comes to tasting his spices and whatnot, or anything in general; if you will.

even though your eyes were trained on something else at the moment, you still paused to make the effort to share your thoughts on jiaoqiu's soup.

“it just needs a pinch of salt, but it still tastes as exceptional as you are.” you remarked just as you slowly turned a page, your eyes flickering from the book to settle on jiaoqiu, unintentionally giving him a chance to lean in and press a chaste kiss on the lips.

it felt like a second too long but he pulled away just as quickly as it came, chuckling a bit at your taken aback expression.

“thank you,” and just like that, jiaoqiu swiftly leaves your area with a satisfactory look on his face. his tail swaying behind him while he makes his exit out of the room.

you stare dumbfounded from where he just left; the flavoring of pepper, paprika, chili powder, and other constituents still lingers on your tongue like an unforgettable, pungent aroma.

subsequently that same day, jiaoqiu had called you over to help him prepare rations for his patients. despite your initial confusion, you still agreed to help either way — to help others is something you like to do, occasionally.

“here, see if you like this,” jiaoqiu, yet again, calls you over as he motions for you to try something he’s eager for you to taste. of course you can't say no — although you're busy mixing something in one of the pots and the two of you are just a few feet apart in the kitchen — you faced your body towards him and moved forwards. you notice him offering something that seems to have filling of some sorts, it looks delicious too that you can't seem to resist... well, it's jiaoqiu; anything he makes is very appetizing.

with an eager bite, the treat yielded to your teeth, releasing a burst of flavor that spread across your tongue. the creamy filling mingled with the crisp outer layer, creating a harmonious blend that made you hum with delight. the contrasting textures and tastes melded together perfectly, creating a delicious explosion on your palate. you hum in delight, expressing your visible contentment.

“mm, that's good.”

you comment, gazing back at jiaoqiu with a smile and he smiles back; satisfied with your reaction as he settles the treat to the side on a plate.

“I think your food's trying to escape—it's on your face,” the foxian chuckles as he points out the small mess you had on the side of your mouth, where a smudge of filling lingers as you savor the last bites of the treat. you murmur a small ‘oh,’ and your hand reaches to wipe it off for yourself.

then, with a quick motion, jiaoqiu swipes the smudge of filling from your face onto his finger before you could. pausing for a moment, he brought it to his lips and licked it right off.

“mm...” he lets out a noise of consideration, a playful glint in his eyes as he savors the flavor. “... delicious.”

the peach foxian whispers and leans in, pressing a brief yet tender kiss to the corner of your mouth where the smudge had been, a fleeting act of affection that lingers longer in your heart than on your skin. without a word, he steps away, returning to whatever task had called him, as if the moment was as natural as breathing.

for a heartbeat, the world feels suspended, the gentle warmth of his gesture radiating through you. it’s only the soft bubbling of the soup in the pot that pulls you back to reality, your hand resuming its stirring almost instinctively. though your thoughts remain adrift, you can't help replaying the sweetness of the moment in your head.

© thedemises 2024. do not feed to ai, copy, steal, rewrite, or claim as your own. I will hunt you down for my sake.

[markatoto]

fan of breasts?

chicken breasts? yeah! they are, maybe & arguably, one of the most delicious part of the chicken. well, maybe next to drumsticks (which i personally prefer for things like fried chicken, or soups). in particular, i like to use chicken breasts for making katsu, which, lemme tell ya, i'm no expert cook, but id like to think that i do a pretty good job.

matter of fact, if you want an extremely simple recipe, here's how i personally make chicken katsu (all off the top of my head, so some slight details might be missing, so please bear with me):

you'll need a few ingredients

panko (any sort of breadcrumbs will work, but panko is just the brand i use)

cookin' oil (usually simple vegtable oil will work)

the actual chicken breast, of course

the ol' traditional: salt and pepper

one egg (u dont need any more than one egg, typically)

if u wanna make things extra crunchy, having some corn starch mixed in with garlic powder + onion powder for some extra seasoning. maybe even a scoosh of paprika for that yummy (i personally like using this filipino chicken mixture called "crispy fry", which is usually used for fried chicken, but it works here too. it's usually meant for fried chicken drumstick, but what is katsu but a different kind of fried chicken)

anyways, here's how u wanna do things:

take out your chicken breast, pat it down with a paper towel so that it aint wet on the surface and either: slice it so that the chicken breast is about inch and a quarter (or so) thick OR use a mallet to make it around that thickness. youll want your chicken flat as possible, but not too flat! i think you know what i mean.

salt and peppa that mothafucka, both sides (OPTIONAL STEP 2B: it's at this point id probably mix my chicken breast with the starch mixture/crispy fry. it just gives a lil extra flavour and crunch that i enjoy. but this is just me, u dont really gotta do it)

crack open an egg and put it in a bowl. MIX IT UP

put your flattened (and maybe crispy fry seasoned) chicken in the egg. get it drenched, you want that panko to stick to that shit

what i like to do is i like to put panko in a plastic container with a lid, then i put the chicken in the container, close the lid up and just SHAKE it so that its nice and evenly coated. super simple and fun and WAY cleaner to deal with after the fact LOL

pop your oil in your pan. put in generous amount, enough that your chicken wont necessarily be drowning, but enough that your chicken will be sufficiently fried. heat that up until the oil reaches that perfect temperature of around 350'F (that is THE temp for doing any deep frying)

pop your chicken on the pan and leave it frying on the one side for, id say, approximately 4-5 minutes. youre going to have to keep a close watch on it. make sure that panko is that GOOD crispy brown on each side. over all it should take you like…. 7-9 minutes for your katsu to be done.

BEFORE YOU EAT... make sure the internal temp of the chicken is around 160 - 165'F. if it is, it's good to go. take it out and, what i like to do is get a plate and pop on a paper towel to let the katsu dry off all the excess oil. even though its off the pan, that shit is STILL cookin, so youll want to leave it alone for like… a minute or two. plus if you eat it now you'll totally burn your tongue and that's the WORST feeling in the world

and after all that, your katsu is done! get some jasmine (white) rice, put on some katsu sauce and some japanese mayo with a lil bit of furikake for that slight seaweed flavoring and youll be GOOD to go!!

so yeah, i guess you can say i'm a fan of breasts.