#Salt&Vinegar magazine

[hunterrrs]

Brian Dumoulin may be one of the most interesting men to wear black and gold in quite some time, as he's got so many passions outside of hockey, like travel, food and wine. The 31-year-old shared some of his must-haves, both on and off the ice, at home and on the road.

Wine books, magazines and podcasts

One magazine I've subscribed to that I really like is called Noble Rot. It's from London, where they have two different wine bars and a wine store. I really like the stuff that they write. It's really, really cool.

For podcasts, there hasn't been as many recently. But through the course of like 2010 to 2021, there was a podcast called 'I'll Drink to That!' It's a guy named Levi Dalton. He basically interviews everyone, from people who work in restaurants, winemakers, wholesale distributors - anyone in the wine trade. They talk about how they got into wine. With the winemaking, it can be very technical, where they talk about decisions with the barrels, decisions with when to pick, how their vineyards are different than the other… so it's very intricate. I wouldn't say it's for a beginner (laughs), but it's really good information.

For books, the last one I read is called 'Terrior Footprints' by Pedro Parra. He's sort of an expert. It's a book about wine and how when you blind taste, you kind of taste soil in the glass, and that's a good way to blind taste because you can really pick up different notes if you know where it's grown in.

Grassl universal glasses

I use those normally. I also use Zalto universal glasses for whites, Zalto burgundy glasses for pinots and lighter reds, and Zalto bordeaux glasses for heavier reds

Loose leaf imported tea

I do a lot of green. Lingering Clouds is a green tea that I really like. Then there's Gaba, which is good for after meals, for digestion. That still has a little caffeine, so I don't try to do that towards nighttime. I always have loose leaf chamomile before bed. I'll usually do that around 7-7:30 PM, or I'm going to the bathroom all night (laughs).

Snacks with a bit of a kick

I mean, it's not healthy or anything, but I like salt and vinegar chips. Those get me, my wife too (laughs). We'll have a bag and all of sudden, it's gone. It's easy to finish a whole bag. I also like Smart Sweets sour gummy bears [the green package]. We have them on the team plane.

The stovetop

My favorite kitchen utensil is honestly the stovetop. I like cooking on the stove a lot better, I'd say, just because grilling is a little bit harder to control. I'll do steak on the stovetop, but obviously I'll cook burgers on the grill, and stuff like that. But I like just trying a bunch of different things on the stovetop.

Broom and dustpan

I love to clean and sweep, it's soothing. I like the broom and dustpan. I'm old fashioned. That's all I need.

Beanie

That's just because I don't want to comb my hair. It's just laziness. That's one thing that I'm not into, is clothes. I'm not a clothes guy.

Lacrosse ball

I like to roll out on that for recovery. I really like that, it's easy. It's really good for your legs and your hips, to get into the small little muscles.

michelle giving us what we need: dumo, man of culture

[cwcontentcreator]

100 Quirky Fun Life Hacks

1. Use a paper clip to fix a broken zipper pull.

2. Freeze grapes to chill white wine without diluting it.

3. Store bed sheets inside their matching pillowcase.

4. Use a trousers hanger as a cookbook holder.

5. Put a wooden spoon over boiling water to prevent overflows.

6. Use muffin tins for condiment assortments at BBQs.

7. Place a rubber band around an open paint can to wipe your brush.

8. Use nail polish to differentiate keys.

9. Cut soft cheese or cake with unscented dental floss.

10. Use a squeegee to remove pet hair from furniture.

11. Put pancake mix in a ketchup bottle for a no-mess experience.

12. Use old newspaper to deodorize food containers.

13. Clean your keyboard with sticky notes.

14. Use a can opener to safely open blister packs.

15. Amplify your phone’s speaker with a cup.

16. Use ice cubes to remove furniture indentations in carpet.

17. Use a banana peel to shine shoes.

18. Put a dry towel in the dryer to speed up the drying process.

19. Use a hanging shoe rack to organize cleaning supplies.

20. Use toothpaste to clear up hazy car headlights.

21. Drop Alka-Seltzer tabs to clean a toilet.

22. Freeze aloe vera gel in ice cube trays for sunburn relief.

23. Store ice cream in a zip-top bag to keep it soft.

24. Use a bread tab to hold your spot on a roll of tape.

25. Thread a necklace through a straw to prevent tangling.

26. Blow-dry your mirror to prevent fogging.

27. Use a pool noodle to fill your mop bucket.

28. Use a tennis ball to hold pens or as a towel holder.

29. Clean sneakers with toothpaste.

30. Use a lint roller to clean out your purse or backpack.

31. Use a pasta ladle to measure one serving of spaghetti.

32. Use a pillowcase to clean ceiling fans.

33. Place a rubber band around an open paint can to wipe your brush.

34. Use a post-it note when drilling to catch dust.

35. Wrap gifts with fabric for reusable wrapping.

36. Flip a toaster on its side for grilled cheese.

37. Prevent pot boiling over with a wooden spoon.

38. Infuse olive oil with garlic for instant bread dip.

39. Freeze lemon slices and water for instant refreshing drinks.

40. Use a hair straightener to iron collar edges.

41. Cook two pizzas at once by cutting them in half and laying them flat.

42. Use a microfiber cloth to clean your glasses with vinegar.

43. Use a carabiner to carry multiple grocery bags.

44. Freeze a sponge in a zip bag for an ice pack that won’t drip.

45. Write with a whiteboard marker on appliances to track perishables.

46. Use an egg slicer for equally sliced mushrooms.

47. Put a damp sponge in the microwave to disinfect it.

48. Layer scented dryer sheets between sheets for a fresh bed.

49. Soak a sponge in water and soap, freeze it for a DIY ice pack that cleans.

50. Use binder clips to fix a broken keyboard foot.

51. Make a tablet stand from a cutting board and a scrunchie.

52. Stash emergency cash in a ChapStick tube.

53. Plant herbs in a wine rack with glass jars.

54. Organize cables with binder clips on a desk edge.

55. Clean blender by blending water and soap.

56. Stuff newspaper in wet shoes for quick drying.

57. Use a muffin tin to serve condiments at a picnic.

58. Turn a magazine holder into a shelf by mounting it sideways.

59. Keep apple slices from browning with a rubber band.

60. Use a plastic bottle as a makeshift watering can.

61. Drop a few marshmallows into brown sugar to prevent hardening.

62. Clean your iron by ironing salt on wax paper.

63. Use a vegetable peeler to slice cheese thinly.

64. Sharpen scissors by cutting fine-grit sandpaper.

65. Use crayons as emergency candles.

66. Place a wooden spoon in a pot to prevent boiling over.

67. Make your own ice pack by freezing dish soap.

68. Organize your closet by hanging bags with shower curtain rings.

69. Keep cords organized with bread tags.

70. Use a colander to evenly distribute powdered sugar.

71. Make a DIY sprinkler with a punctured plastic bottle.

72. Use a wine cork to safely store needles.

73. Store sheet sets inside their corresponding pillowcase.

74. Freeze coffee in ice cube trays for undiluted iced coffee.

75. Use beeswax to waterproof shoes.

76. Use a magnetic strip to organize bobby pins and tweezers.

77. Remove pet hair with a squeegee.

78. Use old CD racks for bagel sandwich holders.

79. Use a potato to unscrew a broken lightbulb.

80. Use a salad spinner to fluff down jackets.

81. Use glasses as a makeshift smartphone tripod.

82. Keep your earbuds in a mint container when not in use.

83. Seal plastic bags with the top of a water bottle; cut the top off and slide the bag through the neck.

84. Convert a cardboard box into a makeshift sled.

85. Turn a plastic bottle into a makeshift piggy bank.

86. Keep a bar of soap in the same drawer as your dirty laundry to keep it smelling fresh.

87. Use old socks as sleeves to protect drinks from warming or hands from cold.

88. Use a wine bottle as a rolling pin.

89. Make a no-sew pet bed from an old sweater.

90. Cut an old milk jug into a dustpan.

91. Use a yoga mat under rugs for extra no-slip safety.

92. Use a waffle iron to make cinnamon rolls.

93. Turn a bread clip into a holder for tapes on a tape roll.

94. Put Vaseline on the end of a nail polish bottle for easy opening.

95. Use a vegetable peeler to make chocolate curls.

96. Use a pill container to organize jewelry when traveling.

97. Use a shower cap to cover the bottom of shoes in your luggage.

98. Use a lemon to freshen up your garbage disposal.

99. Use a rubber band around an open paint can for excess paint wiping.

100. Use clear nail polish to stop a run in your stockings.

[fiftytwotwentythree]

Wellness Wednesday:

Picture Me Rollin'

We are officially 186 days into the year - Only 179 days remain - The Year, My Challenge, is half way complete.

I cannot see/feel the metaphorical light at the end of the tunnel, but I feel confident I will still travel ahead full steam.

In other news - I had a banger of a week. Lots of PTO from work, took 2 massive - but - highly needed day time naps (truly reset my brain), hung out with family and friends, some awesome fireworks and...

I saw Indiana Jones and The Dial of Destiny.

I've been waiting a long time and... I was not awed - but - I wasn't upset either. It was a okay flick with some nice moments - just not "Wow-wah-wee-wah!" moments. It's a movie that wasn't need, but I enjoyed because it removed some of the stank that was Kingdom of the Crystal Skull.

Lastly, I treated myself to (aka signed up for a free trial) Comixology Unlimited - in this last week I have been tearing into some comics. Never felt so satisfied.

.

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27th CHECK-IN:

Current Goals:

Lose 52 lbs

Completed as of 4/12/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

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Stats from June:

Food:

Salads: 21

Bags of Popcorn: 18

Oranges: 15

Leftover Meals: 6

Cans of Soup: 1

Take Out: 0

Candy/Sweets: 0

Workout:

Jumping Jacks: 6,000

Push-Ups: 3,000

Glute Bridges: 3,000

Assisted Push-Ups: 3,000

Reverse Leg Lifts: 1,500

Leg Kickbacks: 1,500

Sit-Ups: 1,500

Plank (mins): 75 mins

Squats: 0

Weight Loss:

Weightloss This Month: -10.8 lbs

Average Weightloss per Week: -2.7 lbs

Total Weightloss: -76.2 lbs

Entertainment:

Movies Watched: 12

Favorite from the Month:

Spider-Man: Across the Spider-verse

Hours of Television Watched: ~ 19 hours (The Bear; Clone High; Ink Master; Samurai Jack; The Righteous Gemstones; Crime Scene Kitchen)

Reading

Books:

Books Completed This Month: 0

Book Title(s) Completed This Month: -n/a-

Book Total for the Year: 2

Comics:

Comics Completed: 5

Trades Completed: 6

Comic/Trade Titles Completed:

Afterlife with Archie Vol. 1: Escape from Riverdale

Afterlife with Archie (Issues 6-10)

Spider-Man: Miles Morales Vol. 1 (2016-2018)

The Umbrella Academy Vol. 1: Apocalypse Suite

The Unbeatable Squirrel Girl Vol. 1: Squirrel Power (2015)

Doom Patrol (1987-1995) Vol. 1: Crawling from the Wreckage Vol. 1

Miles Morales: Ultimate Spider-Man Ultimate Collection Vol. 1: Ultimate Spider-Man Ultimate Collection Book 1

Magazine(s):

Magazine(s) Completed: 1

Magazine Titles:

Readers Digest July 2023

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Meal Tracker:

THURSDAY

Lunch:

(2) Hotdogs on Sweet Hawaiian Hotdog Buns

Large Plate of Buffalo Chicken Fries

- Nacho Cheese

- Sour Cream

(2) Glasses of Chocolate Milk

Snack:

(4) Bowls of Smartfood's White Cheddar Popcorn

(2) Handfuls of Sahale Pomegranate Vanilla Flavored Cashews Glazed Mix

(2) Handfuls of Sahale Pomegranate Flavored Pistachios Glazed Mix

Supper:

Chicken and Pepperjack Cheese on a Toasted Everything Bagel

FRIDAY

Lunch:

StarKist Deli Style Tuna with Pepperjack Cheese on a Croissant

Handful of Wonderful's Smokey BBQ Pistachios

Snack:

(4) Bowls of Smartfood's White Cheddar Popcorn

Supper:

StarKist Deli Style Tuna with Pepperjack Cheese on a Croissant

(2) Small Oranges

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

American Pasta Salad

(1) Glass of Chocolate Milk

Snack:

(2) Large Bowls of Wonderful's Shelled Salt & Pepper Pistachios

Supper:

(2) Johnsonville Chili Cheese Smoked Sausages on Hawaiian Buns

(2) Scoops of Macaroni Pea Salad

(2) Spring Pasta Salad

SUNDAY

Lunch:

Santa Fe Style Salad

Handful of Wonderful's Salt & Vinegar Pistachios

(1) Glass of Chocolate Milk

Snack:

Bag of Orville Redenbacher Ultimate Butter Popcorn

Supper:

Cesaer Salad

(2) Small Oranges

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Spinach Dijon Salad

Handful of Good & Gather's Tex Mex Trail Mix

Supper:

Chef Salad

(5) Slices of Smoked Pork Loin

(2) Scoops of Potato Salad

(1) Scoop of Spring Pasta Salad

(5) Cubes of Watermelon

(2) Small Oranges

TUESDAY

Lunch:

Chef Salad

(1) Small Orange

Snack:

(3) Cups of Smartfood's White Cheddar Popcorn

Supper:

Santa Fe Style Salad

(1) Small Orange

WEDNESDAY

Lunch:

(1) Johnsonville Chili Cheese Smoked Sausage on a Hotdog Bun

(2) Scoops of Broccoli Cheddar Pasta Salad

Snack:

Bowl of Smartfood's White Cheddar Popcorn

Supper:

(8) Pieces of Rana's Chicken & Roasted Garlic Ravioli

- Prego Roasted Garlic Alfredo

- Black Pepper

- Crushed Red Pepper

(6) Rich Farm Mozzarella Sticks

- Michael Angelo's Marinara Sauce

(1) Glass of Chocolate Milk

(2) Small Oranges

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Workouts:

THURSDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

SATURDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

MONDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [5 sets of 10]

(100) Assisted Push-Ups [2 set of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(100) Sit-Ups [5 Sets of 20]

WEDNESDAY

(200) Jumping Jacks [4 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Assisted Push-Ups [2 Sets of 50]

(50) Reverse Leg Lifts [5 sets of 10]

(50) Leg Kickbacks [5 sets of 10]

(5 min) Planks [5 Sets of 1 min]

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WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 6/29/2023: -3.0 lbs

Weight As of Noon, 7/05/2023: -1.0 lbs

Total Weight Loss: -77.2 lbs

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Closing Thoughts:

The Good:

Had a good time chilling with family and friends this week.

Also had some awesome R&R, which quelled my sleep hunger pains.

The Bad:

Although I caught up on some sleep - I feel like I headed down a rocky yet again.

The Ugly:

After the 4th July festivities I was truly hit with devastating cravings. Missed out on a lot of good looking food. My dread expanded thinking of Thanksgiving and Christmas that are yet to come.

[mlleclaudine]

Kristen Kish, the New Face of Top Chef, on Graza, Gay Bars, and Getting Married

Interview magazine - March 1, 2024. Photographed by Huy Luong; styled by Lucy Gaston

In 10 short years, Kristen Kish went from Top Chef champ to Top Chef host, after being tapped to replace Padma Lakshmi as the one charged with telling crestfallen cooks to pack their knives and go. But before the 40-year-old Midwesterner enters the pressure-cooker environment of the legendary show’s 21st season, she sounds off on Instacart, IV drips, and getting married.

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CHILI CRISP

“God, every chef has one. There are some really good ones. There’s only been one that I’ve had to throw away because I didn’t enjoy it, and no, I’m not going to tell you whose that is.”

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INSTACART 

“Saved me during the pandemic. Having your groceries delivered? Who knew what a luxury that would be, not having to haul bags over your shoulders once a month to avoid the things that were happening in 2020.”

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POP-TARTS

“Toaster Strudels are far superior.”

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ANXIETY 

“Got it. So does everyone else.”

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CAESAR SALAD

“The real Caesar salad, I’m all for. The dressings that are made with globs of mayonnaise, that’s not a Caesar salad.”

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PACKING

“I have the best wife. She efficiently packs for me most trips. I pull everything out of the closet, and she somehow fits it into the smallest carry-on that we have. I love her for that.”

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KNIVES

“I have far too many, but a lot of home cooks don’t have enough. Somewhere in the middle is where you should be. Maybe I should start selling mine on eBay or something.”

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SNACKS

“Crispy, crunchy, salty—anything salt and vinegar.”

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SNACKING

“I’m a volume eater, and I want to eat a meal. When I have to eat a snack, I feel like I’m that person that says, ‘I just need to eat to live.’ So if I’m feeling low-energy and I need something in order to keep going, I’ll have a snack. But my preferred way of eating is a meal.”

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IV DRIPS

“I had one once when I was in the hospital, because I had the flu. I got so ill that I could not keep liquids down, and I felt like shit. I know that there’s clinics around where you go if you’re hungover, but IV drips for me remain in hospitals.”

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EXECUTIVES

“Many are my bosses. I am also one because I am an executive chef.”

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GRAZA OLIVE OIL

“Right, okay. It’s very affordable and they really, really crushed it with the squeeze bottle, but there are tastier olive oils out there, in my opinion.”

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FAST CASUAL

“Big fan. I love anything fast casual. I am not a three-hour, go-to-dinner, sit-there-all-night kind of person anymore, unless it’s something really special.”

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OVERSHARING

“It depends on what you’re sharing and who you’re sharing it with. A lot of times we are guilty of undersharing, and everything remains surface-level. Oversharing in some contexts is an opportunity to be vulnerable, to connect with people. It’s an opportunity for someone to not feel alone, by hearing how someone else feels. If that’s oversharing, I’m a fan.”

TOPS

“I love a cotton t-shirt or a hoodie.”

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CHEFS

“Oh, I see what you did there.”

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FAST FOOD

“Love-hate relationship. I hate it for all the reasons that it’s not good for you, but there are moments in everyone’s lives where we need fast, easy, cheap, and convenient. It is what it is.”

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BURNS

“I cover mine up with tattoos, but if you’re a cook who has burns and scars all the way up your arms, you’re doing something wrong. It’s time to rethink and reconfigure the way you’re cooking.”

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GAY BARS

“I came out when I was 28. My big bar times were 21 to 26. By the time I hit 28, I was phasing my way outside of bars in general. But I’m all for a place where people can gather and feel safe amongst like-minded people who make you feel not alone.”

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AUSTIN

“Arlo Grey is one of the best restaurants in Austin, Texas. I’m not saying that because it’s mine. I’m saying it because I have a great group of people running it day-to-day, so I can be here with you doing things like this.”

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MARRIAGE

“I used to never want to get married, because less than 10 years ago, I wasn’t allowed to by way of the Supreme Court. But I’m now happily married to the greatest human to walk this earth.”

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Hair: Yu Nakata using Living Proof at 87 Artists.

Makeup: Ayaka Nihei using Dior Rouge.

Nails: Nori using Chanel at See Management.

Retouching: Sacnetinc.

Photography Assistant: Madeleine Dalla.

Fashion Assistant: Nicholson Baird.

Location: Chalet Studios.

[dinneratsheilas]

Cider-Glazed Chicken Breasts with Apple Slaw

This is a delicious way to prepare boneless with skin-on chicken breasts, and you will be amazed how moist and juicy they are.

The apple slaw is the perfect accompaniment to the golden, tender flavorful chicken.

Once the chicken is browned nicely skin side down and crisped in a large skillet on the stove top, it is turned skin side up and transferred to finish cooking in the same skillet in the oven.

While the chicken is cooking you can prepare the apple slaw. The crunchy, sweet yet tart slaw is the perfect side for the chicken.

It is a fairly quick dinner, tastes great and is pretty as a picture. Here's the recipe...

Cider-Glazed Chicken Breasts with Apple Slaw (adapted from Cider-Glazed Chicken Breasts with Apple-Kohlrabi Slaw, Food and Wine Magazine, November, 2023)

For the Apple Slaw...

1/4 cup mayonnaise

3 tablespoons apple cider vinegar

1/2 of a medium green cabbage, sliced

2 tart-sweet apples, unpeeled, such as Honey Crisp, cut into matchsticks (about 2 cups)

3 scallions, thinly sliced diagonally (about 2/3 cup)

1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish

1 and 1/2 teaspoon kosher salt, plus more to taste

1 teaspoon black pepper, plus more to taste

For the Chicken...

2 large, or 4 smaller boneless skin-on chicken breasts, patted dry

1 tablespoon canola oil

3/4 cup chicken broth or stock

3/4 cup unfiltered apple cider

3 tablespoons unsalted butter, diced

2 teaspoons finely chopped fresh thyme

Preheat oven to 400 degrees F. Whisk together mayonnaise and vinegar in a large bowl.

Add the cabbage, apples, scallions, and parsley. Stir until well combined. Season with salt and pepper to taste, and set aside.

Season the chicken (patted dry) with salt and pepper.

Heat oil in an ovenproof 12-inch skillet over medium heat until shimmering.

Add chicken, skin side down; cook, undisturbed until skin is golden brown and crisped, 8 to 10 minutes.

Flip chicken, and transfer to preheated oven. Roast until an instant-read thermometer inserted in the thickest portion of chicken registers 160 degrees F, 8 to 12 minutes.

Transfer chicken to a plate; cover loosely with aluminum foil, and keep warm.

Meanwhile, add broth and apple cider to skillet, and scrape with a wooden spoon to loosen browned bits from bottom of skillet.

Bring to a simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until mixture reduces by about half, 8 to 15 minutes. Remove from heat.

While gently swirling the skillet, gradually whisk in butter, about 1 teaspoon at a time, until emulsified. Stir in chopped thyme. Season with salt and pepper to taste.

Return chicken, skin side up, to skillet; spoon sauce over top.

Serve immediately with apple slaw. Garnish with additional parsley leaves and black pepper, if desired.

[the-meme-monarch]

hey I realized I forgot to give out my apparently lucrative salad recipe(since last making it i tried to google for anything similar and didn't really find anything) I’m having it again tonight

so my dad said His grandmother found this recipe in a magazine. she transcribed it as being called japanese chicken salad. it's yummy. enjoy

the salad:

-1 head of lettuce, shredded

-3 green onions, chopped

-crispy chow mein noodles (there was no specified measurement but we do these separate from the salad anyway(so they dont get soggy)(and to our individual tastes))

-as much chicken as you want baby i’m in it for the chicken, shredded

-maybe 1 tsp poppy seeds

-2-to-4oz sliced/slivered almonds

yeah pretty much none of these⬆️ actually had specified measurements i’m just telling you what i’ve been using

the dressing:

-4 tblsp sugar

-1 1/2 tsp salt

-2 tsp msg/accent

-1/2 tsp black pepper

-4 tblsp white vinegar

-1/2 cup vegetable oil

I put that bad boy in a cruet and shake it So much

ma’am truthfully i don’t care about your seven children. i want to see if we have the same salad recipe

[annueh29srecipes-blog]

Herb Cream Cheese

1 lb. cream cheese, at room temperature

2-3 Tbsp. milk(I'd use 2%)

10 parsley sprigs, minced

4-5 marjoram sprigs, minced

4-5 fennel or dill sprigs, minced

4-5 savory sprigs, minced

About 2 Tbsp. fresh lavender flowers

2 garlic, crushed

About ¼ tsp. salt

Pinch cayenne pepper

1 tsp. herb or white wine vinegar(optional)

(1) Cream tye cheese, adding milk if the cheese is dry. Add herbs, garlic, salt, cayenne and vinegar, if desired. Blend well, cover tightly and refrigerate for at least 2 hours before serving.

(2) Adjust the seasoning with more garlic or herbs, salt or cayenne pepper. This cream cheese improves in flavor after a day and may be kept for 4-5 days tightly covered and refrigerated.mobile

This particular recipe is from Susan Belsinger whom had given it to the "grow and use herbs" Mother Earth News Magazine.

Cook's Tip #1: This is useful on sandwiches, crackers, chips(fries included), baked potatoes, or turned into a tasty dip

[cosettefauchelevente]

masterpost of cooking, crafting, domestic, etc things i found

an introductory guide to watercolour painting

apple cookies

boss the basics - how to make bread

cherry pie pastry envelopes

cream cheese strawberry cookies

create your own hanging garden

crochet cat paw chair socks

crochet easy coin wallet

crochet strawberry coaster

cute crochet mushrooms

crochet wildflower coasters

dandelion and daisy cookies

diy chive vinegar

diy jewellery organisers

diy rose oil and rose water

easy homemade potpourri

edible glitter chocolate bars

floral bath salts

frog macarons

handmade floral gift ideas for any occasion

homemade deodorant

how to make daisy salve

how to make dandelion oil and ways to use it

how to make diy fairy wings with cellophane

how to dry herbs

how to make heart shaped pot holders

how to make an ocean diorama

how to make seashell string lights

how to make a terrarium

how to preserve flowers in resin

how to press flowers and leaves

how to sustainably tap a birch tree

how to turn wildflowers into crystallised candied sweets

lavender body oil

lavender cookies

lavender honey lemon cake

lavender lemonade

lilac honey recipe

map coasters

moon and stars baby mobile crochet pattern

painting an acrylic cherry tree forest

pinecone picture frame ornaments

rose ice-cream

sand art terrarium

strawberry and cream handbag crochet pattern

strawberry and orange personal pouch crochet pattern

strawberry butter

strawberry, elderflower, and dandelion wine

tanzhong milk bread

the art of japanese bookbinding

the free coffee that grows all around us

vintage floral nail art

white chocolate cherry fudge

wild violet vinegar

4 types of drawing clouds - acrylic painting

5 ways to grow food without a garden

8 cute and easy hairstyles from japanese fashion magazines

10 copycat cleaner recipes

10+ things to make with violets

12 homemade gifts for book lovers

13 crafts made from recycled jars

19+ flavoured butters

21 household problems you can solve with bicarbonate of soda

30 cleaning hacks

50+ dandelion recipes

TRAD WIVES BEGONE; I'M A LEFT WING LESBIAN AND DIDN'T MAKE THIS FOR YOU HOMOPHOBES AND MISOGYNISTS

[fistfuloflightning]

THANK YOU

American here and honestly I think even I would thrive there! There are so many spices and herbs native to Europe (and England in particular) that would be plausible in Tolkien’s world. Flavor would not be lacking, nor would diversity in your meals (it would depend a lot on your geographical location and what season, yes, but if it was a good year you’d have more options than meat and potatoes 🙄)

Sorry for hijacking this, but long post below lol

A hundred different kinds of breads, cakes, bannock, grain-based soups etc. Obviously no potatoes until after the Numenoreans brought New World cultivars to Middle-earth (bc clearly they brought tomatoes and tobacco at that point so idk) but there were parsnips and turnips and other root vegetables that would double as a replacement so OP wouldn’t have to live off potatoes forever. Squash also (it’s hundred different varieties lol) would be an excellent seasonal possibility (and they last for months on end! So you’re good for winter 👍)

and as @eri-pl said about fruits, lots of options!! Some fruits (especially hard apples) can also be kept over winter in cold storage. Other more delicate fruits could be dried and packed (and added to baked goods or meats for flavor, alongside whatever herbs/spices you wanted). Nectar and honey as sweeteners, beet sugar (which tastes like white sugar!) You could even go so far as to make candy with mint and gorse other edible plants, mixed with native sweeteners.

And pickling!! Pickling was common to Europe (and England) and was referrenced as far back as the Canterbury Tales. Vegetables like cucumbers, cabbage, onions and mushrooms ( I know I know, not a veggie) could be preserved in vinegar or salt brine and added to dishes for a nice kick. There’s a fun article (and recipes!) about the history of European pickling here:

And to get even more regional: Rohan would probably have a lot of grain-based foods as well—barley, oats, flax, oatcakes (with or without honey), meads and ales of varying kinds, probably root crops like beets and carrots. (and side note (for me mostly lol): Wild rice is not native to England (or in fact anywhere other than North America) but if it did, I could see it flourishing in the reed beds along the Anduin River and in the Entwash.)

Gondor would have fish and mollusks and other seafood along the shoreline, and maybe seaweed for an umami kick (plus whatever fun spices they’ve imported from Harad), and I’ve always headcanoned grapes (which the Romans introduced to England loooong ago, and there are mentions of wine throughout LotR) found ideal growing conditions in Lebennin, so close to the sea.

Not sure what sad LotR world was posited in the original post, but Tolkien loved trees and plants and I’m pretty sure he would have loved delving into what the British Isles had to offer the culinary world as well. There’s flavors if you know where to look for them.

There’s a nice breakdown here of common herbs and spices and their native English counterparts/possible substitutes that is rather fascinating:

So no, the food wouldn’t be bland, it would just be…not what we in modern times are used to.

Thank you for coming to my TedTalk.

IM SORRY BUT WE WONT SURVIVE ON THE FOOD IN MIDDLE EARTH

Alright so, after looking at the food in Middle earth it does look amazing BUT I WONT BE ABLE TO EAT MY NOODLES OR RICE!! Like I love my po-tat-oes but I can only eat so many until I have had my fill for the week. And let me not even get started on seasoning, Middle earth is based on Europe with a lot of similarities and differences but one small problem with this..... we got OUR SPICES from ancient Egyptian, Chinese, and Indian cultures so what do you my dear readers think the food in Middle earth tastes like? Pepper is going to become hot and salt the new sweet BECAUSE SUGAR IS ALSO FROM ASIA....

But just imagen coming from our world tasting a dish from Lord Elrond or someone else that is an important person and smack talk them for calling pepper spicy. You are going to be standing there and ask if you can make something for yourself cus this shit was so bland and boring. (Spoiler you are going to invent spices right then and there and become super rich and famous, Smaug can go and cry in a corner cus u wont be needing his treasure)

[theonlyrealthing]

harry: oh my god, you’re supposed to add salt to the mixture AFTER you’ve added the milk!

ginny: well don’t blame ME for not listening to you, who couldn’t tell egg white and vinegar apart and made the cake SOUR last time?!

harry: only cos YOU didn’t pour them in their right bowls!

*outside the kitchen*

lily luna: what are they doing?

james, without looking up from his magazine: trying to bake some muffins

albus: which sounds like it’s rolling along pErfEcTly

james: just pray they don’t burn down the kitchen this time, they literally did last time

*explosion noises from the kitchen*

james, albus and lily: oh well

[dreaminginthedeepsouth]

Were turkey and cranberry sauce on the table at the first Thanksgiving? There's plenty of supposition, but food historian Pamela Cooley says there's no official record that the pilgrims and Native Americans ate turkey and cranberries at that 1621 feast. No official record in the day's diaries, or newspapers, or Martha Stewart Livings.

It wasn't until 1796, when the first American cookbook was published that turkey and cranberries were linked in print. The book was called — (ready for it?!) — American cookery, or, The art of dressing viands, fish, poultry, and vegetables: and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves: and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life.

(You can page through the whole thing here.) The 18th century author Amelia Simmons said to serve turkey with cranberry sauce, but didn't give a recipe for it.

NPR remedies that oversight every year, by graciously permitting me to share Mama Stamberg's with our audience. For one thing, it's not a sauce at all — this Thanksgiving recipe I've offered NPR audiences for decades. It's a relish. Mama Stamberg's Cranberry relish.

And so, for 2022, here goes.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white") Grind the raw berries and onion together. Add everything else and mix. Put in a plastic container and freeze.

The Recipe's Origins

As Susan Stamberg learned long after its radio debut, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, when she called to apologize for not crediting him, Claiborne said: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (It should still have some little icy slivers left.)

The relish will be thick, creamy, and shocking pink. (OK, Pepto Bismol pink, according to some mis-guided listeners.) It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.

Makes 1 and 1/2 pints.

That's it. Simple as mincemeat pie and much tastier.

Back to some history.

Cranberry sauce, presumably without the horseradish, was very popular by 1817. Food historian Pamela Cooley says the magazine Niles Weekly Register reported the amounts of ingredients eaten at Thanksgiving in Connecticut that year: 5,500 turkeys and 1,000 gallons of cranberry sauce. You really have to like those tart little berries to run up numbers like that.

Susan Stamberg's Other Favorite Holiday Cranberry Dish

I like them a great deal. But the cranberry dish I love is from the great Indian actress and cook Madhur Jaffrey.

Madhur Jaffrey's Cranberry Chutney

1-inch piece fresh ginger 3 cloves finely chopped garlic 1/2 cup apple cider vinegar 4 tablespoons sugar 1/8 tsp cayenne pepper 1-pound can cranberry sauce with berries 1/2 teaspoon salt (or less) ground black pepper

Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate.

Makes about 1 1/2 cups.

Whatever you choose, whatever you serve, have a very fine Thanksgiving.

(And our thanks to Kim Severson at The New York Times for connecting us with Pamela Cooley.)

[ausetkmt]

In Haitian Pikliz, Transformation and Tradition

Pikliz is an everyday Haitian condiment made from naturally crisp vegetables like cabbage and onion, plus the specific fruity heat of Scotch bonnet peppers, all pickled through submersion in vinegar and salt. At the restaurant Kann in Portland, Ore., the Haitian American chef Gregory Gourdet touches up his recipe with lime juice and shallots. “Finding that perfect balance of salt and acid and heat really makes the best pikliz,” says Gourdet, who adds that the condiment’s real magic is the transformation of pantry staples into something greater than their disparate parts, and in very little time.

(Pikliz only needs a few hours to ripen, though some say it’s better after a few days.) “It’s so humble, but the combination, it’s explosive,” he says. At Honeysuckle Provisions, a cafe and grocer opening in West Philadelphia later this month, chef Cybille St. Aude-Tate, also Haitian American, will serve homemade pikliz at Friday fish dinners and sell jars of it.

She’s sourcing the traditional ingredients from neighboring Black-owned farms and featuring allspice as the primary seasoning. “We want to introduce people to the culture first and how it connects to the island, how it connects to migration,” says St. Aude-Tate. In time, she may incorporate okra or green beans, acknowledging that substitutions are common within the diaspora.

“You had to make do with what you had,” she says. In Milford, N.H., chef Chris Viaud is serving pikliz in a fried-chicken sandwich at his family’s just-opened traditional Haitian restaurant, Ansanm. In New Orleans, pikliz shows up on a plate of fried tostones at the Pan-Caribbean restaurant Cane & Table.

While these chefs largely serve pikliz alongside fritay, or fried foods, in their restaurants, their at-home application is broader: Pikliz goes wherever a dash of vinegared hot sauce or a tangy slaw might go. As St. Aude-Tate says, “In our household, we put pikliz on everything.”

[weighty-ghosts]

‘Stolen Kisses’ (wolfstar)

Stolen Kisses, by weightyghosts

“It felt like there was a constant tension in the air, an anticipation, like they were hanging in the balance, waiting for something to push them in the right direction. The problem was, Remus didn’t know which direction was the right one.”

Rating: Teen

Word count: 2706

Pairing: Remus x Sirius

Published: March 3, 2021

Warnings: None

 https://archiveofourown.org/works/29811711

     “I can’t believe you’ve never let us visit before!”

“He’s been keeping the muggles all to himself, I tell you.”

“The height of betrayal!”

Remus rolled his eyes at his ridiculous friends as they strolled down the main road of the quaint village near his family’s house, feeling lazy and languid with the summer sun beating down on them.

“Muggles are brilliant,” James stated, his voice full of wonder as he stared with open fascination at everything there was to see. “I mean, look, look!” He stopped to point at the window of an appliance store, and Sirius peeked curiously over his shoulder, “What even is that?”

“It’s a dishwasher, James,” Remus patiently informed him.

“Wow… Brilliant, I tell you! The things muggles invent!”

“James!” Remus admonished as James’ voice had been rising to a shout, “Keep it down! What was rule #3 when I said you could visit?”

James looked back at him sheepishly and the three boys recited the third rule Remus had laid out in his last letter to them.

“‘Don’t break the International Statute of Secrecy and force the Ministry to obliviate my neighbours,’” they quoted in chorus.

“That’s right,” Remus nodded, “Now behave or I won’t show you the toy store.”

“No, ” Peter whined, “I want to find out what a kazoo is!” 

James blinked at Peter, then leaned in to Sirius to ask under his breath, “The bloody hell is a kazoo?” 

“Merlin if I know,” Sirius shrugged, “Wormtail?”

“I just said I don’t know!” 

“We’ll be good, Moony,” Sirius said to Remus with an angelic smile as they set off again down the street, “Don’t worry.”

There were a lot of things Remus had worried about when James had insisted he, Sirius, and Peter were coming to stay at the Lupin’s for a week in August, but getting into trouble wasn’t one of them; he knew it would happen regardless. Remus was more concerned about Sirius. More specifically, his inescapable feelings for Sirius.

Something had changed over the course of their sixth year at Hogwarts, and at first Remus thought it was a result of what Sirius had done the year prior; their friendship was strained and rocky for a long time afterwards, but eventually, it somehow brought them closer. The closer they got, the more Remus realized just how different his relationship with Sirius was than with anyone else. 

By the end of last term, Remus could hardly stand to be alone with him. It felt like there was a constant tension in the air, an anticipation, like they were hanging in the balance, waiting for something to push them in the right direction. The problem was Remus didn’t know which direction was the right one. 

“Let’s stop in here,” he said suddenly, desperate for a distraction, and gestured to a corner store they were walking by. “I’ll get us some lemonades.”

“Thank Merlin, it’s hot as dragon’s breath out here,” Peter complained, pulling on the collar of his shirt to try and get some air on his skin.

Remus held the door to the shop open as the others shuffled through, and Sirius winked at him as he passed. “Such a gentleman, Moony.”

“Who said chivalry is dead?” Remus replied, walking in after him, and if Remus’ cheeks were a little pink, it must have been from the sun; certainly not from Sirius winking at him.

Peter and James had quickly disappeared down one of the aisles, and Remus found himself wandering around with Sirius.

“Do you actually know what all this stuff is?” Sirius inquired, squinting at the muggle items on the shelves.

“Yes,” Remus laughed, “Of course.” There was something tugging at his heart at the sight of Sirius in such mundane surroundings; he was so out of place here, with his magic practically radiating off of him, and yet, Remus felt like it suited him, like he could naturally fit in if he wanted to. 

“I reckon James was wrong,” Sirius mused, breaking through Remus’ thoughts, as he reached out to pick something up from a shelf. “I think muggles are barmy. I mean, who would ever want beans in a can?” He showed the can to Remus as if it were an offensive old shoe. “Or corn! Why is there corn in a can, Moony?”

Remus couldn’t help the bubbles of laughter that escaped him as Sirius showed him more and more banal pieces of muggle life.

“No!” Sirius gasped, “No, tell me I’m not looking at canned tuna!”

Remus swallowed his giggles and adopted a somber demeanor, “I wouldn’t want to lie to you.” 

“Moony! That is horrifying! How does a fish even fit in that tiny thing? This is absolute madness.”

“I know you’re used to food magically appearing in front of you, Padfoot,” Remus mocked, his voice dripping with condescension, “Literally by magic, but the other half of the world has to cook it for themselves.”

“I know that!” he cried indignantly, then raised his chin in the air, “I know all about cooking, thank you. James’ mum and I cooked scones the other day.”

“Baked. You baked scones.”

“Yeah, yeah, that’s what I said, but aren’t you impressed?”

“I am,” Remus acknowledged, pretending to focus on a box of candy rings, “I didn’t know you had it in you.”

“There’s a lot you don’t know about me, Moony.”

Remus stilled and looked back at Sirius, who seemed to be standing closer to him than a moment ago. There was something about the way he spoke that made Remus think they were talking about two different things.

“Really,” Remus quipped, trying to keep his voice steady, “You think after six and a half years I don’t know everything about you?”

“I know you don’t.”

“You’re saying there are hidden depths to Sirius Black?” Remus certainly felt as if he were losing his footing and tumbling into those same depths.

“I can’t help that I’m a complex, intriguing person, Moony,” Sirius purred, his head tilted to the side.

“I suppose-”

“LADS!”

They jumped a foot in the air as James whipped around the corner with Peter in tow. Remus noticed Sirius taking a significant step backwards; he hadn’t realized they’d been leaning in so close together.

“What is it, Prongs?” Sirius asked with a smile on his face, though it seemed a little forced.

“Have you seen the crisps aisle?”

“No, we were busy looking at cans of fish.”

“What? That’s nasty- no,” James cringed but shook the unpleasant image out of his head and rallied with enthusiasm, “You have to come see all the different kinds of crisps. Pads, remember crisps? Remember we had them last summer?”

“I remember.”

“There’s a barbecue flavour! I don’t even know what barbecue is but I have to taste it! Come on!”

Sirius sent a quick smile Remus’ way and let James tug him back to the wonder that was the crisps aisle. Peter also smiled at Remus (he was always happy when James was happy), and they followed the other two boys, drawn by the excited noises they were making. Well, James was making.

“Salt and vinegar, Pads! We have to try it. Get one of each-”

“You should send some to Lily!” Peter suggested eagerly, then dropped his voice, “She’s muggleborn; I bet she loves crisps.”

James dropped the bags he was holding and grabbed Peter’s face, planting a big, sloppy kiss on each of his cheeks, much to his delight.

“Brilliant, Pete! Yes! We’ll get one of each for us, and one of each for Lily-”

“Er...James?” Remus asked hesitantly, “How are you planning on paying for all that? Did you bring any muggle money?”

James’ face fell like Remus had just told him his favourite broom had been smashed to pieces.

“I left it in my bag at your place. Oh, no! This is a disaster.”

“Relax, mate,” Sirius placated, then turned to Remus, “Can’t we take the stuff now and come back with the money later?”

“It doesn’t work like that,” Remus chuckled, shaking his head at Sirius’ ignorance. 

“Well…” Sirius was looking at James’ dejected face, and Remus could see the cogs in his mind turning, thinking of possible solutions to their problem. “We could-”

“No hexing the shopkeeper!” Remus quickly interjected, peering over the shelves to the middle-aged woman reading a magazine behind the cash register.

“Alright, alright,” Sirius rolled his eyes, “We’ll just have to come back later, eh James?”

“I guess,” James sighed dramatically.

“But in the meantime…” Sirius paused meaningfully, and James’ eyes began to light up at the mischievous grin on Sirius’ face, “How about a game?” Remus groaned inwardly and prayed that whatever plan he was concocting didn’t involve breaking the law; muggle or magic.

“I dare you to knick something,” Sirius challenged.

Remus should have known better.

“Knick what?” James asked, his calculating eyes darting to the items around them.

“Anything. But just one item.”

“Done,” James accepted easily, “But you have to do it too.”

“Done.”

“Wormy? Moony? Care to join in?”

Sirius laughed. “As if Moony is going to steal-”

“I’m in,” Remus announced. He smiled at Sirius’ dumbfounded expression as James convinced Peter, and Remus leaned in closer to him to whisper, “I’m a complex and intriguing person too, Padfoot. There’s a lot you don’t know about me.”

He watched as Sirius’ eyes flicked down to his mouth, and Remus bit his bottom lip as his stomach contracted with a sudden, almost painful intensity.

“Alright!” James pronounced loudly, and Remus and Sirius jumped apart again, “Off you go, and let’s meet in the alley beside that dish-cleaner-”

“Dishwasher.”

“-Dishwasher shop,” James finished, and immediately snatched up a small bag of crisps, shoved it under his shirt, and skipped out of the store while thanking the shopkeeper for her excellent service. 

Remus and Peter were left staring at the closing door with their mouths agape. 

Sirius was smirking with pride and amusement, then turned to Peter. “Go on, Wormy,” Sirius nudged him, “Do it quickly before the nice muggle lady gets suspicious and calls the muggle Aurors on you.”

Peter gulped audibly, sweat starting to drip down his temples, and turned frantically down the next aisle.

“I don’t know why I’m friends with you, honestly.”

Sirius grinned at Remus. “Because life is always interesting when I’m around, Moons.”

“That’s one way to put it,” Remus teased, his stomach doing another flip at the other boy’s brilliant smile. They began to meander through the shop as nonchalantly as possible, and again Remus felt like he was standing at a crossroads with Sirius; torn between two paths, two possible directions with two different outcomes, and someone had to make a choice before it was too late.  

“So,” Sirius stopped abruptly and turned to face Remus, “Have you decided?”

“What?” Remus asked sharply, having a wild thought that Sirius had somehow read his mind.

“Have you decided what you’re going to knick?”

“Oh, right, maybe-”

“You going to pay for that, then?”

Sirius and Remus swiftly stood on their tiptoes to look over to where Peter was frozen in front of the door to the shop, beet red, with a package of black licorice sticking out of his back pocket. The woman was leaning casually over the cash register, gazing at Peter with a mixture of exasperation and entertainment. 

“I-I’m sorry!” Peter squeaked, as he whipped the licorice out and threw it on the counter, “I’m sorry! I don’t want- I’m not- I- Sorry!” And he ran out the door. 

Sirius burst out laughing, and Remus tried to shush him so as not to draw attention, although he knew the woman was already watching them closely.

“Hush, Sirius!” Remus' voice shook as he tried to contain his own laughter.

“Poor Pete,” Sirius crowed, wiping a fake tear from his eye, “He’s never very good under pressure is he?”

“You are a terrible person.”

“Good thing you love me anyway,” he grinned. 

Remus watched as Sirius realized what he’d said, his cheeks flushing pink and his smile wavering, and he tried to lean coolly against a shelf of sweets. Remus wished he knew what to say, although he was pretty sure his throat was closing up on him so he wouldn’t have been able to anyway. They stood awkwardly looking at their feet, waiting again, waiting for a push in the right direction.

“You know, it’s now or never, Moony.”

Remus’ head whipped up and he stared into Sirius’ striking eyes.

“N-now or never?” 

“Yeah, you better choose quick,” Sirius explained, his voice low, and Remus once again felt as if they were talking about something else. “What are you doing to take, Moony?” 

Remus didn’t have to ask Sirius what he would steal; he had snatched up Remus’ heart long ago. With that realization, he knew what to do; Remus had to be the one to choose which direction was right, and he had to be the one to push them towards it.

He glanced around them for a moment, then slowly stepped up in front of Sirius, bringing them almost toe to toe. He reached forward, his eyes sliding from Sirius’ to the shelf over his shoulder, and he heard Sirius’ breath catch as he leaned close, close enough to feel the warmth from each other’s bodies, and smell the sweat on each other’s skin. 

Remus was acutely aware of Sirius’ eyes on him as he kept moving until they were almost cheek to cheek, and he turned his head at the last second, capturing Sirius’ lips in a quick kiss that tasted like honey and summer.

He pulled back, grinning at Sirius’ shocked face, and turned away abruptly, leaving Sirius standing there stunned. He floated over to the refrigerators, feeling like he was flying on the fastest of brooms, and grabbed four lemonades. He brought them to the counter, where the woman eyed him with suspicion, before smiling knowingly when Remus overpaid for the drinks and told her to keep the change. 

Sirius, still slightly dazed, followed Remus out of the shop and around the corner to the alley where James and Peter were waiting. Peter was leaning against the wall, trying to calm his breathing, and James was patting his shoulder comfortingly, biting his cheek to try and stop from laughing.

“He’ll be fine,” James reassured.

“Have a lemonade, Pete,” Remus said, holding one out to him, which Peter accepted gratefully. Remus handed a bottle to James, then to Sirius, who blinked up at him as he accepted his drink, his face soft and vulnerable.

“So?” James inquired, “What’d you steal, then?” 

“Er,” Sirius cleared his throat and looked over at James, “Muggle chewing gum.” 

“Nice. And you, Moony?”

Sirius glanced at Remus nervously, but Remus simply put his hand in his pocket and pulled out a chocolate bar, holding it up for them to see, smiling wryly.

“Ha!” James laughed, “Of course.” He threw his arm around Peter to steady him, and guided him out of the alley, muttering affirmations as they started down the street towards the toy shop Remus had promised to take them to.

“When did you grab that?” Sirius quietly asked when they were alone, walking at a distance from the other two.

“When I was stealing something else.”

He looked over at Sirius to see him smiling almost shyly, something Remus had rarely seen before, and he knew he would never tire of it; that private smile, one that was just for him. 

“It can’t have been better than the chocolate you swiped, though,” Sirius quipped.

“It might’ve been,” he teased.

“Probably difficult to compare,” Sirius tapped his chin thoughtfully, his eyes full of mischief, “When you only had a quick taste... Sounds like we should do a more thorough test, Moony.” 

“Yeah,” Remus agreed, his mind reeling and cheeks flushing at the implications, “Yeah, I think we should, Padfoot”

Remus brushed his hand against Sirius’, leaving a tingling sensation along his skin as they hurried to catch up to James and Peter. He was warm all over, not just from the brilliant sun high above them, and couldn’t wipe the smile off his face, feeling confident that the path he was finally leading them down was the right one.

*

[dinneratsheilas]

Skillet-Seared Lamb Chops with Crispy Potatoes

The recipe for these outstanding lamb chops and crispy red potatoes appears in the September issue of Food and Wine magazine.

Every so often a photograph of a dish just compels me to try it. Such is the case with this delicious entree we enjoyed last week.

I must admit I did not make the tangy herb labneh dip to accompany it, since I knew my husband would pass on it. However, lamb chops and potatoes are two of his favorite foods so I knew we would both enjoy that.

I will definitely try the labneh dip at some point and make it for dinner guests!

The T-bone-style lamb loin chops are crusted with toasted coriander and cook quickly. After searing on both sides (I used my 12-inch cast iron skillet), they are finished with a buttery rosemary and garlic pan sauce.

The crispy potatoes roast in the oven on a sheet pan while you cook the lamb chops on the stove top.

I served them along with an heirloom tomato salad, simply dressed in red wine vinegar, olive oil, Kosher salt, black pepper , and fresh basil.

Here is the complete recipe...(including the labneh dip)

Skillet -Seared Lamb Chops with Crispy Red Potatoes (Food and Wine Magazine, September, 2023)

1 tablespoon plus 1 teaspoon coriander seeds

4 large garlic cloves, divided

1 cup labneh

1 cup packed fresh flat-leaf parsley leaves (about 1 small bunch)

2 tablespoons water

4 and 1/2 teaspoon kosher salt, divided

1/2 teaspoon grated lemon zest, plus lemon wedges for serving

1 and 3/4 teaspoon black pepper, divided

1 and 1/2 lb baby red potatoes, scrubbed and quartered (about 4 and 1/3 cups)

1/4 cup olive oil, divided

12 (1-inch -thick) lamb loin chops (about 2 and 1/4 lb)

2 tablespoons unsalted butter

4 fresh rosemary sprigs, plus more for garnish

Flaky sea salt, for garnish

Preheat oven to 450 degrees. Heat a small skillet over medium-high. Add coriander:cook, swirling skillet constantly until seeds are fragrant and lightly toasted, 1 to 2 minutes. Remove from heat. Transfer 2 teaspoons toasted coriander to a blender. Transfer remaining 2 teaspoons coriander to a small bowl, and coarsely crush with a wooden spoon.

Finely grate 2 garlic cloves. Add grated garlic, labneh, parsley, 2 tablespoons water, 1 and 1/2 teaspoons kosher salt, lemon zest, and 1/4 teaspoon pepper to coriander in blender. Process until smooth, about 45 seconds, stopping to scrape sides as needed. Transfer mixture to a small bowl. Set aside.

Toss together potatoes, 2 tablespoons oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper on a large rimmed baking sheet: spread mixture in an even layer. Roast in a preheated oven until golden brown and crispy, about 30 minutes, flipping potatoes after twenty minutes.

Meanwhile, heat remaining 2 tablespoons of oil in a large cast iron skillet over high. Sprinkle lamb evenly on all sides with reserved crushed coriander, remaining 2 teaspoons kosher salt, and remaining 1 teaspoon pepper. Crush remaining 2 garlic cloves using the back of a chef's knife. Set aside. Cook lamb in a single layer in skillet until golden brown on each side and a thermometer inserted in thickest portion of each chop registers 135 degrees F. 6 to 8 minutes total. Add butter, rosemary and crushed garlic to skillet during final 2 minutes of cook time, swirling skillet to melt butter and tilting skillet to spoon mixture over lamb.

Transfer lamb to a platter. Spoon butter mixture over lamb. Garnish with lemon wedges and rosemary. Sprinkle with flaky sea salt. Serve with crispy potatoes and (if using ) labneh mixture.

[ltwilliammowett]

The Hold

The hold was the lowest space in a ship and was used for long term storage and for heavy spare items of ship's equipment. It was also where the grand magazine and the pump well were located.

View into the hold of HMS Victory (x)

The space was massive and could store up to six months worth of food and drink mostly in barrels, embedded in shingle ( the ballast) to stop moving around when the ship was at sea. The largest barrels, or leaguers, holding 150 gallons ( 682,5 litres) of water, were topped by smaller barrels filled with salted beef and pork, peas, sugar, vinegar and wine as well as 50 tons of beer.

The Ballast were used for stability and were usually sand or shingle. But never from the seabed, because that was the property of Davy Jones and if he wanted it back the ship and her crew were lost.

[annueh29srecipes-blog]

Canned (H-M) Ketchup recipe#4

1 Tbs. olive oil

1 medium onion, finely diced

2-3 cloves of garlic, minced

⅓ stick of cinnamon

1 star anise

4 cloves

1 tsp. cumin seeds, slightly crushed with the back of a knife

1 tbs. coriander seeds, slightly crushed

½ tsp. mustard seeds, slightly crushed

1 C. tomato paste

Several twists of freshly ground black pepper

1 tsp. sweet paprika

1 tsp. smoked paprika

1 tsp. celery salt

1 tbs. chili powder

2 tsp. fish sauce

¼ C. Cider vinegar

1 Tbs. honey

(1) In a large, deep, heavy-bottomed pan, heat the oil over medium heat. Sautée the onion until soft, about 3 minutes add the garlic and sautée for another 2 minutes. Stir to prevent the garlic from burning.

(2) While the onion and garlic are sautéeing, tie the cinnamon, star anise, cloves, cumin coriander and mustard into a spice sash using a tea ball, tea or spice bag, or cheesecloth and string.

(3) Add the remaining ingredients, including spice bag, and simmer over medium-low heat for about 45 minutes to an hour, until it has thickened into a ketchup-like consistency. Stir occasionally. (if you are using tomato paste, simmer for 20 minutes.).

(4) When the ketchup has thickened significantly, taste and adjust seasonings. Strain out the spice bag. For a smoother consistency, use a blender, or an immersion blender (if you have one), or food mill(if you also have one) to purée the ketchup.

This recipe was given to the "grow and use herbs" Mother Earth News magazine by a Tabitha Alterman

Cook's Tip #1: it might be easier to make the spice bag before you sautée the onions and garlic.

Cook's Tip #2: Make sure the oil isn't smoky before you put in the onions, thus preventing the smoke detectors going off on you.

Cook's Tip #3: if you're doing this during the wintertime, use tomato paste instead. If you are making the ketchup during the summer, it will take a while to cook the tomatoes down but it MIGHT be worth it for a summer tomato flavor.