#Savory Herb Combinations

[tkhuluq]

French Ratatouille: Mastering the Art of Provencal Delight in Your Kitchen

Start a cooking trip to the sun-soaked areas of Provence with the timeless French Ratatouille. In this detailed assist, we will discover the art of crafting this classic recipe, showcasing the lively tastes as well as aromas that specify the heart of French provincial food. Sign up with us as we unwind the keys to developing the best Ratatouille as well as bring the preference of Provence in your table.

Area 1: The Significance of Provencal Food

Submerse on your own in the significance of Provencal food, where fresh veggies as well as fragrant natural herbs take facility phase. Ratatouille, a medley of seasonal generate, encapsulates the rustic beauty as well as durable tastes that personify the cooking spirit of the French countryside.

Area 2: Crucial Active ingredients

Uncover the crucial active ingredients that create the structure of a fascinating Ratatouille. From lively tomatoes as well as zucchini to vivid bell peppers as well as eggplant, each veggie adds to the symphony of tastes that make this recipe a party of Provencal bounty.

Area 3: Careful Veggie Prep work

Understand the art of careful veggie prep work, as we assist you via the correct strategies for cutting as well as setting up the active ingredients. Attain the best stabilize of appearances by making sure also food preparation, developing a Ratatouille that's not just aesthetically enticing yet a happiness to relish.

Area 4: Fragrant Natural herb Mixture

Discover the fragrant natural herb mixture that boosts Ratatouille to brand-new elevations. Find out the art of incorporating fresh  mint and tulsi, rosemary, as well as basil to boost the all-natural tastes of the veggies, instilling your recipe with the great smelling significance of Provence.

Area 5: Food preparation Strategies

Reveal the keys to improving the food preparation strategies that generate a Ratatouille with tender yet distinctive veggies. Whether you select stovetop simmering or stove roasting, we will assist you via the actions to attain that ultimate melt-in-your-mouth benefits.

Area 6: Discussion as well as Pairing

Understand the art of discussion to display the lively shades as well as layers of your Ratatouille. Uncover pairing ideas to boost your eating experience, whether worked as a standalone recipe, a side, or also as a fascinating covering for crusty French bread.

Verdict:

Finally, crafting French Ratatouille is an art that permits you to bring the tastes of Provence in your very own cooking area. With its lively shades, fragrant natural herbs, as well as unified medley of veggies, this timeless recipe records the significance of French provincial food. Dive right into our skilled assist as well as relish the happiness of developing a Ratatouille that's as fascinating making as it's to relish, bringing the preference of Provence in your table with every mouthful.

Tags : French Ratatouille, Provencal Cuisine, Rustic French Dish

[voluptuarian]

My 30-something wisdom is that your palate is constantly changing so don't assume because you hated a food 10 or 20 years ago you still will. Most radically, your taste as a little kid is not indicative of what it will be as an adult-- I've known too many adults who still refuse to eat anything but chicken strips and ketchup because they're still basing their taste on what they experienced at 8 years old and so have cut themselves off from the entire world of adult taste. In my case, my taste for savory foods, especially vegetable dishes, "bitter" foods, and more complex flavor combinations has really expanded. I didn't like mushrooms as a child or for most of my 20s, but around 28 suddenly they worked for me. I started enjoying dark chocolate around 25, especially paired with fruit flavors. I've never been hugely fond of eggplant but discovered that in a sauce or roasted in butter and oil its delicious. I've always enjoyed fish but in the last 15 years I've discovered a passion for it, salmon especially. I've learned to recognize the tastes of herbs and love putting them into everything I can (currently I'm most enthusiastic about dill.) I'm also suddenly crazy about all kinds of sandwiches. And I'm still trying olives every couple years in case suddenly they start working for me, though sadly no luck on that front yet. So basically, expect that your taste is going to change in adulthood and expect that it will keep changing. And you can also work to develop your palate by exposing yourself to new flavors and combinations and cuisines, opening you up to even more foods you might never have liked before. So keep trying new and old foods, because you never know when you might suddenly start liking something new or discover a new way it can be prepared or a new texture it can come in. Don't wind up imprisoned in a world of chicken strips just because you haven't tried anything else since 3rd grade, you deserve better.

[curttu]

Recipe for Savory Ricotta Tart With just enough egg to hold it together, Chef John's recipe for savory ricotta tart combines great ricotta cheese with fresh herbs.

[selahvibe]

Savory Crackers Recipe Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make. 1 tablespoon dried basil, 1/4 teaspoon cayenne pepper, 2 tablespoons poppy seeds, 1/2 teaspoon smoked paprika, 1.5 cups all-purpose flour, 1/2 cup extra-virgin olive oil, 1 teaspoon garlic salt, 1/4 cup ground flax seed, 1.25 cups water, 1 teaspoon baking powder, 1 tablespoon dried oregano, 2 tablespoons dried onion flakes, kosher salt to taste, 1.75 cups whole wheat flour, 1/3 cup wheat germ, 1 tablespoon parsley flakes, 3 tablespoons sesame oil

[kieyul]

Savory Ricotta Tart Chef John's recipe for savory ricotta tart is a simple combination of great ricotta cheese and fresh herbs with just enough egg to hold it together. 1 pinch cayenne pepper or to taste, 1 tablespoon olive oil or to taste, 1 tablespoon finely grated Parmigiano-Reggiano cheese, 2 tablespoons finely grated Parmigiano-Reggiano cheese or to taste, 1 ounce finely grated Parmigiano-Reggiano cheese, 1.5 cups ricotta cheese, 1 pinch ground nutmeg, 1/2 teaspoon salt, 2 large eggs, 1/4 teaspoon freshly ground black pepper, 1 tablespoon olive oil or as needed, 1/4 cup chopped fresh basil, 1/2 cup panko bread crumbs, 1 tablespoon chopped fresh flat-leaf parsley

[whenyouliveincantabria]

Savory Crackers Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make.

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[lifelikesimz]

LIFELIKESIMZ - ISLAND FUSION CARRIBEAN CUISINE FOOD TRUCK

With this food truck includes 15 new items. That's 11 dishes and 4 drinks total. ONLY available by purchasing at food truck.

✧JERK CHICKEN & RICE  -Marinated in a fiery blend of scotch bonnet peppers, thyme, garlic, and spices, then grilled to smoky, crispy perfection. Paired with fluffy, coconut-infused rice that balances the heat, the dish offers a perfect harmony of smoky, spicy, and subtly sweet notes. - §15 ✧JERK PORK & RICE  -Marinated in a spicy-sweet blend of scotch bonnet peppers, allspice, and thyme, then grilled to smoky perfection. The tender, juicy pork packs bold heat and flavor, while the coconut-infused rice adds a creamy, slightly sweet balance. It's a fiery, savory combination that's pure comfort. - §10 ✧CURRY GOAT & RICE  -Tender, slow-cooked in a rich, aromatic blend of curry powder, garlic, ginger, and spices, creating a deep, savory flavor. The meat is melt-in-your-mouth juicy, with a slight heat and earthiness. Paired with fluffy rice that soaks up the flavorful curry sauce, it's a comforting, spicy, and satisfying dish. - §15 ✧BEEF PATTIES -Flaky, golden pastry pockets filled with seasoned, spiced ground beef. The filling is savory with hints of curry, thyme, and heat from scotch bonnet peppers, creating a perfect balance of flavors. Crispy on the outside and juicy on the inside, they're a deliciously satisfying snack or meal. - §10 ✧RASTA PASTA -A vibrant, creamy dish featuring al dente pasta tossed in a rich, flavorful sauce made with bell peppers, onions, garlic, shrimp, and a hint of jerk seasoning. It's a perfect blend of spice, creaminess, and color, creating a comforting, bold dish that's both savory and satisfying. - §13 ✧OXTAILS & RICE -Slow-cooked to tender, fall-off-the-bone perfection in a rich, savory stew of spices, herbs, and aromatic vegetables. The deep, flavorful sauce soaks into the meat, creating a melt-in-your-mouth experience. Paired with fluffy rice that absorbs the delicious sauce, it's a hearty, comforting, and satisfying dish. - §18 ✧OXTAILS & MAC-N-CHEESE -Slow-cooked to tender perfection in a savory, spiced stew, are paired with rich, creamy macaroni and cheese. The oxtail's deep, flavorful sauce seeps into the cheesy, velvety pasta, creating a satisfying, indulgent combination of savory, creamy, and hearty goodness. - §18 ✧SEAFOOD GUMBO -  A hearty, flavorful stew brimming with shrimp, crab, and fish, simmered in a rich, spicy broth made with a roux, bell peppers, onions, and aromatic spices.  - §25 ✧STEAK & SHRIMP -  a mouthwatering combo of juicy, perfectly seared steak with a savory crust and tender shrimp, seasoned to perfection. The rich, smoky flavor of the steak pairs beautifully with the shrimp's sweet, delicate taste, creating a satisfying, flavorful dish.  - §22 ✧PORK RIBS -  Pork ribs are tender and juicy, slow-cooked until the meat falls off the bone. Coated in a smoky, sweet, and tangy barbecue glaze, each bite is a perfect balance of charred, caramelized edges and flavorful, melt-in-your-mouth meat.  - §25 ✧GRIZZADA TARTS -   Sweet, flaky pastries filled with a rich, coconut-based filling that's both creamy and slightly chewy. Infused with a hint of cinnamon and nutmeg, each bite offers a perfect balance of warmth and sweetness in a delightful, bite-sized treat. - §6 ✧SUNRISE DRINK -A vibrant, tropical blend of refreshing fruit juices, with hints of citrus and a touch of sweetness. It's the perfect balance of tart and fruity.  - §5 ✧SEASIDE DRINK -A refreshing blend of crisp, tangy citrus and tropical fruit flavors, with a hint of sweetness and a cool, breezy finish. It's light, invigorating, and perfect for sipping on a sunny day by the ocean. -  §5 ✧LIME LIGHT DRINK -A refreshing, tangy beverage with a zesty citrus punch. It's bright, slightly tart, and perfectly sweetened, offering a cool, crisp sip that's both invigorating and thirst-quenching. -  §5 ✧RUM PUNCH COCKTAIL -A vibrant cocktail blending tropical fruit juices with smooth rum, creating a perfect balance of sweet, tangy, and slightly spicy flavors.  - §8 (BASEMENTAL MOD COMPATIBLE)

These dishes will be released each week   over the month of February

SILVER TIER EARLY ACCESS - 2 WEEKS

BRONZE TIER EARLY ACCESS - 1 WEEK

PUBLIC RELEASE - 3 WEEKS FROM DATE OF RELEASE

DOWNLOAD HERE

[dduane]

After a trip to Scotland this past summer, my husband came home with an array of Scottish foods and such he wanted to try out at home. He had intended to try out “neeps and tatties” alongside his US-safe haggis, only to discover after we purchased parsnips that we should have bought rutabagas instead.

All of that to ask - what’s your favorite way to eat parsnips? They’re sitting around waiting to be used, but I’ve never made them, and found my grandma-in-law’s mashed parsnips less than inspiring. I did eye your parsnip pie recipe on The Mind Palate, but I’m looking for something more savory. I could swear I remembered a Middle Kingdoms recipe that included parsnips among other root vegetables, though I may be misremembering.

Thank you for all of your writing! It’s been a delight to discover the Middle Kingdoms as an adult after the Young Wizards series did so much wiring in my brain as a kid/teen. And I never get tired of reading about your culinary adventures here on Tumblr.

Hey, thanks for the nice words! And I'm glad to help.

@petermorwood would also be one of those who wouldn't have been terribly wild about parsnips, as in his family too they routinely only turned up boiled to death and mashed (with carrots, urgh...). But when I started working with them secondary to the Yes We Have No Potatoes business in the Middle Kingdoms 'verse, he began to change his tune. This recipe in particular was the one that did the trick.

I feel a little sorry for parsnips, sometimes, in that the relentless "boil-'em-mash-'em" brigade have reduced them in popular opinion to a near-tasteless pap dish. Parsnips' natural sweetness and pepperiness get completely lost in such preparations. The approach above, though, highlights both of those qualities... and some judicious addition of herbs and spices makes them even better.

...The thought of improving the article at Food and Cooking of the Middle Kingdoms a little bit impelled me to make these for lunch and re-photograph them. (Oh How I Suffer.) Here they are with sausages...

(And yeah, that's mayo on the right. The Kingdoms have mayo. [Though obviously that's not what they call it, since Mahon is on another Earth entirely...] After all, they've got olive oil, and they've got eggs... so it'd be only a matter of time before someone developed a sauce combining the two.)

Anyway, hope this helps! :)

[azzayofchaos]

You said you wanted art requests, how about tango trying to bake something?? :D

Not me getting busy and then procrastinating this for a month and a half. O_O

oops.

Here’s the guy! I think he’s probably a good cook, and at least a decent baker, he’s been alive for far too long to have not figured it out. Unfortunately he’s partial to Nether food which doesn’t always sit well with his non-nether companions.

Probably not the image either of us would have thought of but it was interesting to draw at any rate. He’s making a ghast-jelly soufflés or something!

Some thoughts about food and the Nether? (You didn’t think you could escape my world building, did you?)

This particular dish I image to be a fluffy soufflé or mousse-like texture. It’s a relatively sweet dish, a rarity it the nether, though it could easily be modified for a more savory flavor.

The list of ingratiates might look something like this:

- The luminescent, warped-vine fruits that grow at high altitudes in the temperate zone. They are much smaller and more fragile than shroomlights, and are a rare source of sugar in the Neth. Most nether plants are savory, umami, or sour/biter,

— The viscous ichor from a ghast’s innards that whips up much like egg whites (there are eggs produced by some nether species but not ones well suited for this process)

— Aromatic herbs and spices that can be found in various biomes are a good addition especially when combined with the fruit juice to make a sauce. The specifics would vary from recipe to recipe, but the benefit of the dish is that it can easily be made with ingredients that don’t contain capsaicin which is present in many nether plants. (this dessert is considered one of the most palatable for overworlders as long as you can get past the use of ghast ichors.)

— some fat source, generally a hoglin lard or oil from stems.

— Salt! Readily available. It can often be found in large mineral deposits or salt flats in the rime zone or wastes.

Additionally, adding other ingredients can alter the sort of dish.

— The texture can be made more cake-like for example with the use of spore-flour, and hoglin or nut-based milks.

— Things like cacao, sugars, and fruit are coveted goods that the Neath has historically traded with the overworld for.

— I thought it would be interesting if there was a certain type of heat-resistant but heat-sensitive plant that curls/uncurls based on refined temperatures. It could be used as a thermometer!

[ad-caelestia]

snow & ice magic ❅

snow ❄️

cleansing, transformation, metamorphosis, balance, change, new beginnings, gentleness, healing, beauty

ice 🧊

stillness, reflection, stasis, transformation, metamorphosis, freezing

colors

all shades of blue

white

grey

light purple

translucent varieties of any of these colors

herbs & oils

peppermint, spearmint, wintergreen *

eucalyptus *

camphor *

tea tree *

winter savory **

sage **

thyme **

rosemary **

lavender **

fennel **

lemon balm **

parsley **

basil **

chives **

comfrey **

dill **

crystals

aqua and angel aura quartz

blue sapphire

blue topaz

dumortierite

celestite

calcite

diamond

apatite

aquamarine

tanzanite

amethyst

blue lace agate

snowflake obsidian

opal

clear quartz

milky quartz

opalite

labradorite

ideas

in general, use icicle water to use for cursing or protective magic

use snow water for acts of cleansing, renewal, or change

use ice water for freezing or binding

snow candle spells - use snow as the base of your spell with a candle at the center

bury statements of intent involving self-love and kindness in soft snow outdoors to release your intent

place a representation of something you want to banish inside of a container filled with snow - allow to melt and pour outside away from your property

freeze a taglock to bind or curse a target

use an icicle to stab through a poppet or effigy

use purified snow water as a hair rinse or when washing your face

collect snow water - allow to melt and then refreeze as a symbol of change and transformation

charge items like crystals or talismans with snow, ice, or icicle water

use a bowl of snow water to scry

alternately, place water outside to freeze overnight and use the ice to scry

make snow or ice oil by combining mint essential oil, a carrier oil of your choice, and corresponding crystal chips

make snow water or oil to anoint items

bury items in the snow to cleanse or charge

safety advisory: please boil and filter any melted ice or snow you collect from outdoors that you plan to consume or use on your body

* things that feel "cold" aka, those that activate the temperature receptors in your nose relative to colder temperatures ** herbs that thrive in winter

© 2025 ad-caelestia

[hallowpen]

(I have a lot going on this week, so I'm just going to get straight to the point)

แป้งสิบ (pronounced 'paeng sip') are savory filled puffed dumplings that can be either steamed or fried. Their name, which literally translates to "Ten Flour", is derived from folding the dough ten times to wrap around the filling. The series features steamed fish dumplings, which were extremely popular to have as an afternoon snack within the royal courts of the time. Nowadays, it's more common to find the fried variety with various fillings.

Thai oil massages are pretty straightforward. They typically involve some type of massage oil in combination with an aromatic (usually essential oils). More traditional Thai massages include the use of herbal compresses. The process begins by preparing and coarsely grinding Thai herbs of various medicinal properties. The herbs are then wrapped in a white cloth, and the resulting compresses are steamed until comfortably hot. The compresses can be applied to various parts of the body, where its heat and the herbal properties help to relax muscles, reduce inflammation, and relieve pain. In combination with a salt scrub, which increases the skin's heat absorption, the herbs are much more effective in their effort to promote relaxation.

Floral garlands in Thailand are typically used in religious ceremonies, or given as a gesture of respect. The process of garland-making is said to promote mindfulness. The flowers chosen for a garland often hold unique and special meanings. ดอกปีบ (pronounced 'daawk pip') or Indian Cork Tree flowers, also known as Kasalong flowers, can be representative of humility and purity, or loyalty and respect.

I'm not going to touch on the social class/ranking dynamics that were commented on during this episode, because I think they are becoming much more straightforward and pronounced as the series unfolds 👍🏾👍🏾👍🏾

[najia-cooks]

[ID: First image is of a golden brown boule studded with blueberries and covered with seeds; second image shows the boule cut in half to show a holely bread with blueberries throughout. End ID]

Rustic no-knead blueberry bread

This is a crusty, no-knead, sweet-savory bread that pairs blueberries with spices and herbs inspired by West Asian cooking. Fennel, anise, sesame, and mahlab powder are reminiscent of the دُقَّة كَعْك ("duqqa ka'k"; cake powder) used in pastries, while za'tar and caraway skew more savory.

The long rise yields a well-fermented dough with a robust flavor that stands up well against the sweetness and pungency of the fennel and aniseed. The result is a jammy, complex, aromatic boule.

This bread has an open, irregular crumb, great for slicing, toasting, dipping, or spreading. Try it with labna and honey, olive oil and za'tar, or a spreadable cheese. I've also made sandwiches with thick slices of this bread and fried, glazed tofu drizzled with tarator and topped with Iraqi mango pickles, to excellent effect.

Recipe under the cut!

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Makes one medium-sized boule.

Ingredients:

3 cups (360g) bread flour

2 tsp kosher salt

1/4 tsp dry active yeast

2 tsp mahlab powder (optional)

1 tsp fennel seed + 1 tsp aniseed, coarsely ground

About 1 2/3 cup water (room temperature)

1/2 cup firm fresh blueberries

1 Tbsp za’tar (wild thyme), crumbled

Additional fennel seeds, aniseed, caraway, and sesame, to top

Mahlab (محلب) powder is the ground-up pits of Mahleb cherries. It can be purchased at a halal or specialty spice store.

Za'tar (wild thyme) can be found in dried form at a halal grocery store. Note that the spice blend, which includes wild thyme, sumac, sesame seeds, and other spices, will also be labelled "za'tar." If you don't have or can't locate any of the herb itself, use any dried woody herb of your choice (e.g. rosemary, thyme, sage), chopped.

Instructions:

1. Making the dough. Measure flour into a large mixing bowl. Add salt, yeast, seeds, and thyme and stir to combine.

2. Gradually add water until a soft, sticky dough forms. You may need more or less than 1 2/3 cup.

3. Flatten dough in the bowl and top with some of the blueberries. Fold the dough to enclose the blueberries, add more blueberries on top, and fold again. Repeat until all blueberries are incorporated.

4. First rise. Shape dough into a ball and place in the bowl seam-side down. Pat the top of the dough with some olive oil and cover the bowl with a kitchen towel. Allow to rest at room temperature for 16-20 hours.

5. Shaping. Gently remove the dough from the bowl and allow it to deflate. Shape the boule by folding an edge in over the center, rotating the dough slightly, and repeating until you have gone all the way around.

6. Flip the ball over so the seam side is down. Place your hands on either side of the dough and then move them down towards the base of the boule, tucking some of the dough under and towards the seam, to tighten the top of the ball. Rotate the ball slightly and do this again, repeating until you've gone all the way around a couple times.

This is the basic method for shaping a boule, lightly adapted to avoid breaking any blueberries. If any of the blueberries start to pop out of the surface of the dough, just press them back in.

7. Second rise. Place your boule on a piece of parchment paper and cover with a kitchen towel. Allow to rise for 1-2 hours, until noticeably puffy.

8. Baking. Place a Dutch oven in your oven and preheat to 450 °F (230 °C). Remove the Dutch oven and place the boule, along with the parchment paper, inside. Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes.

9. Remove the Dutch oven's lid and bake bread for another 20 minutes, or until the crust is deeply golden brown.

To bake the bread without a Dutch oven, preheat a baking tray in the center of the oven, while preheating a skillet (rated to at least 450 °F) in the bottom; once preheated, transfer the bread and parchment paper to the tray, and pour a few cups of water in the skillet; bake for 30 minutes. Remove the skillet and bake another 20 minutes until golden brown.

Allow the bread to cool completely before cutting into it to avoid creating a mushy texture.

[clairelutra]

A dead cheap extremely spoonie-friendly recipe that I constantly get compliments on:

Chili (adapted from this recipe)

2 tbsp cooking oil (preferably olive but basically any mild cooking oil works, as does butter/butter substitute/etc)

1 diced onion (any size, try to go for 1-2 cups of diced onion total, as your heart desires) (can be bought diced if need be)

SPICES*

1-5 cloves of garlic (chopped, minced, jarred, etc)

3 15oz drained cans of beans (your preferred mix of black, kidney, pinto, red, garbanzo, etc)

1 14.5oz can of diced tomatoes

1 6oz can of tomato paste

1lbs ground meat (beef, pork, turkey, chicken, whatever) (optional)

1 tbsp sugar (make sure it's normal sugar, not a substitute)

1 cup of water (or beef/chicken/vegetable stock)

OPTIONAL: Leftover vegetables/mushrooms/etc, 1 drained can of corn, 1-2 tbsp of worcestershire sauce, extra bullion, a splash of soy sauce

Spices:

1 tsp cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp smoked paprika and/or chili powder (the mild spice blend, make sure you're getting that unless you know what you're doing)

1 tsp salt

OPTIONAL: 1/2-1 tsp smoked paprika, 1/2-1 tsp Italian seasoning/oregano/dried herb of choice, 1/4 tsp cayenne, 1/2 tsp black pepper

Instructions:

Oil in big pot over ~medium heat until it's fizzling

Measure the spices into a bowl

Put the onions in the pot with the oil, dump the spices on top and stir it around

Set a timer for 3 minutes and go sit down while you open and drain the cans. Stir when the timer goes off and then set it again and sit.

When the onions look like they're probably translucent-ish (6-9 minutes for me), add the garlic. If it's raw cloves chopped big, cook em for 5 minutes. Raw pressed or chopped small, 1-2 minutes. Jarred, not at all.

Add in the meat, if using. Poke and stab and stir until it's in cooked crumbles and there's no pink left. Take breaks to sit if you need to.

Add all the cans, all at once (beans, tomatoes, tomato paste, any extra canned vegetables), plus the water/stock and any other vegetables you might be using.

Stir until it's all combined, and sit and wait for it to boil (big bubbles) stirring occasionally, then drop the heat until it's only giving you small bubbles

Set a timer for 30 minutes and let it simmer, stirring every 5-10 minutes.

This is the time to start adjusting things by taste if you're into that. Add more salt or bullion or soy/worcestershire or sugar as needed -- the sugar is to help cut the acid from the tomatoes and can offset bitterness from the spices if you messed those up. Go tsp by tsp and taste after every addition.

It's good to eat after 30 minutes of simmering, but you can leave it there for an hour or two and it'll only get better.

NOTES:

I am a biiiiig wimp about heat and leave out the cayenne and pepper and only use smoked paprika, but I have it on good authority that it's very good with heat as well

Costs as low as $5-7, depending on whether you already have the spices and if you can chop an onion, if you make it vegetarian.

Makes like 6+ solid meals.

All the ingredients except the meat are shelf stable or long-lifed at room temp, so it's good for leaving in the cupboard as a backup meal

It's extremely adaptable. You can make it with just about any combo of canned beans you might have around, you can make it with whatever the cheapest ground meat is currently, it's already dairy-free and you can make it vegetarian or vegan or whatever. Use up old veggies in the fridge and grab your favorite savory spices.

The process can be done almost entirely sitting, if you need to. If you have slightly more money and you're very low energy, you can buy pre-chopped onion.

It's pretty forgiving if you're prone to forgetfulness. The only things that really need to go in order are the onions and meat, because the onions need to break down and flavor the meat, and the meat needs to be crumbled before it goes into the liquid. I forgot to add the meat at the right time once and came out with a perfectly good vegetarian chili. Yesterday I forgot the garlic until the simmer and dumped it in halfway. The spices need to be simmered for a while, but if you forget until the end somehow, you can add them and let it simmer for another hour. It doesn't burn very easily. You can add water or boil it off if you need it thinner or thicker. There's a very long time in the middle to adjust the flavor if it tastes off.

It was one of the few things that reliably came out good when I was forgetting my sentences in the middle of saying them, so I hope this helps some of you as well!

[esotericmama]

Permaculture Methods

Mixed Grazing: grazing a flock of multiple species together in Pasture, such as cattle, sheep and goats. Each species has different dietary needs and are able to graze on different plants in the Pasture keeping weeds down and using acreage more efficiently. Cattle prefer grass, sheep prefer weeds, while goats like brush and forage. The animals also graze at different levels, cattle tall, sheep short, and goats climbing. A mixed flock is also healthier because each species has its own unique parasites that will not spread to members of a different species.

Silvopastoralism: grazing Livestock in Orchards and vineyards. The animals keep the grass and weeds down in the Orchards which helps keep the trees healthy. They fertilize the Orchards with their manure. Of course, as with most types of integrated farming it really helps save space for the smaller farmer or homesteaders.

Integrated rice farming is done is Asia, using a variety of animals to help benefit the production of rice. The most common being rice-duck-fish farming, where fish are farming in channels around the rice field and ducks are released into the paddies. The fish and ducks fertilize the rice and keep pests at bay, especially mosquito larvae which can easily run rampant in a swampy rice field. The ducks and fish naturally replace the need for chemical fertilizers and pesticides.

As a bonus: a lot of rice farmers use the water buffalo to plough the field, this animal is naturally at home in the swampy environment of the rice paddy. Aside from ploughing, the water buffalo is also used as a source of milk, meat and hide.

Intercropping/Companion Planting: planting different species of crops together that will have beneficial effects to each other. The most ancient intercropping is growing cereals and pulses (legumes) together, as the legumes provide lots of nitrogen that helps the grains grow. The Three Sisters is variation of this, combining maize (grain) with beans (legume) but also incorporating squash into the mix which help keeps weeds and pests like raccoons at bay with their sprawling prickly leaves. This system will work interchangeably with any grain, pulse or Marrow (the Marrows are squash, gourds, melons and Cucumbers).

Some other combinations we like to use are Root veg + Leafy green. We intercrop carrots with spinach (and beets with lettuce), the crops don't compete with another for space as one crop mainly grows up and the other grows down, the leafy greens also shade the root rows and help keep weeds down.

I think everyone's heard of the Tomato + Basil intercropping, and how the basil keeps tomato pests at bay and help flavour the tomatoes. We use this system with other nightshades (Eggplant and Peppers) as well, basil is a herb in the Mint family so we substitute basil for other herbs too (summer savory, marjoram).

[slasherhoe87]

What Cologne I think the Slashers Would Wear:

ART THE CLOWN

Fcuk Friction by French Connection

"Fcuk Friction is an attention-getting fragrance for men. Let it tickle your senses with a musky ensemble of fruit, lavender, coconut and geranium notes. This well-balanced fragrance has a spicy finish and is perfect for everyday use. It is an excellent choice for the man who wants a magnetic fragrance that is appropriate to wear to work or a date. Make this warm, fruity and aquatic fragrance your new signature scent"

JASON VOORHEES

Minotaure by Paloma Picasso

"Mysterious and virile, Minotaure for men embodies the symbolism and spirit of a mythological creature. Its bold Oriental composition features tart bergamot citrus in juxtaposition with savory spice notes of coriander and tarragon. Wear this intriguing masculine scent to stamp yourself as a rugged individual possessing an uncompromising free spirit"

MICHAEL MYERS

Obsession Night by Calvin Klein

"Anticipation builds when evening approaches and Obsession Night casts its seductive spell. The alluring oriental elixir blends crisp pear, sweet vanilla and incense-like patchouli with spicy accents of cardamom and nutmeg"

Bonus cologne because Michael is my one true love:

Halloween Man by Jesus Del Pozo

"Wrap yourself in mystery with Halloween Man. Its intriguing contemporary formula for men combines tart mandarin and the crisp note of apple martini with ginger spice and pungent violet leaf. A fine example of aromatic alchemy, the unique masculine fragrance conveys a free-spirited attitude along with dark allure. Dare to show your devil-may-care spirit with Halloween Man"

BRAHMS HEELSHIRE

Toy Boy by Moschino

"Liberate yourself and feel wild and free every time you walk out the door wearing Moschino Toy Boy, a playful men's fragrance. This tempting cologne blends spicy, floral, fruity and woody accords for a well-rounded, exhilarating scent that's sure to leave you feeling confident as you glide through the night in style. Top notes of Indonesian nutmeg, elemi resin, green pear, pink pepper and Italian bergamot immediately set the tone with their bold, bright intensity, only to be smoothly calmed by middle notes of flax flower, clove bud, magnolia and rose absolute. This tantalizing bouquet is further enhanced by base notes of sylkolide (musk), amber, cashmeran, Haitian vetiver and sandalwood for a warm, seductive comedown that saturates the air with its luscious charm"

BO SINCLAIR

Old Spice

"Top notes are Nutmeg, Star Anise, Aldehydes, Orange and Lemon; middle notes are Cinnamon, Carnation, Pimento, Geranium, Heliotrope and Jasmine; base notes are Benzoin, Vanilla, Musk, Tonka Bean, Cedar and Ambergris"

LESTER SINCLAIR

Hunter by Armaf

"The top opens with a refreshing burst of citrus notes, coming in strong and zesty with a combination of grapefruit, bergamot, lemon and mandarin. The heart settles into floral accords, the romantic aroma of lavender, geranium, tuberose and ylang-ylang spiced by fragrant hints of cardamom and black pepper. The cologne finishes on a warm, aromatic base, featuring the alluring aroma of cedar, labdanum, musk, patchouli and vetiver"

VINCENT SINCLAIR

Close Up by Olfactive Studio

"This fragrance almost defies categorization. It's a little tobacco, a little Oriental, a little gourmand, and everything you want a perfume to be. It opens warm and sweet with top notes of Santos green coffee, Griotte cherry, and fresh spices. The heart notes are complex and mysterious with white tobacco, California rose, Atlas cedar, and patchouli. Base notes of amber, tonka bean, and musk shine through in the dry down for an earthy finish to this alluring scent"

HARRY WARDEN

Craftsman by Tabac Original

"Sharp and confident yet charmingly balanced, Tabac Original Craftsman is a spicy-citrus cologne enhanced by accords of aromatic herbs, clean florals and spice. The opening refreshes and invigorates with a bright blend of tart-sweet grapefruit, bergamot and piquant black pepper. Crisply herbal florals of lavender and peppery geranium merge with almond nuances of tonka bean at the heart. A smooth, enveloping base of vetiver, patchouli and supple leather leaves a clean masculine trail that’s perfect for casual wear"

THOMAS HEWITT

Brut by Faberge

"This manly mix features woody and balsamic accords accented by aromatic and sweet notes for an exhilarating yet simple aroma that enhances your image"

JENNIFER CHECK

Psychedelic Love by Initio

"Fall under the dizzying rush of Initio Psychedelic Love, a powerfully seductive essence that can leave you in an emotional trance. This decadent elixir blends floral, citrus and exotic accords for a deeply bright and satisfying scent that has the power to ensnare that special someone from across the room. Top notes of sparkling bergamot and sweet ylang-ylang work together to form a radiant energy. Following this is a provocative heart of hedione, heliotrope and Bulgarian rose, which walks a fine line between playful romance and immense passion. Completing the alluring perfume are spicy and sensual elements of myrrh and sandalwood, creating a mystifying foundation that intrigues and attracts with ease"

BUBBA SAWYER

Mickey Mouse by Disney

"Mickey Mouse is classified as a refreshing, fruity fragrance. This masculine scent possesses a blend of citrus, lemon and lime"

BILLY LOOMIS

Thallium Black by Yves De Sistelle

"Thallium Black is an enticing men's fragrance that is both sensual and gentle to attract plenty of attention. Fruity notes of apple are warm and welcoming, while cardamom is spicy and aromatic. The scent of bergamot adds a fresh citrus quality to the fragrance, plum notes contribute sweet and fruity tones, and nutmeg infuses a warm spiciness to the scent"

PENNYWISE

Realm by Erox

"Transcend the veil of the mundane, and enter into a realm of otherworldly sensuality with Realm. This seductive scent for men sets itself apart with its bright notes of orange and ginger, offset by the deeper and more mysterious notes of lavender, patchouli and juniper"

STU MACHER

CK In 2U by Calvin Klein

"A fragrance for men that consists of perfume notes of lime, gin fizz, grapefruit leaves, frosted tangelo, pimento, shiso, cocoa base, vetiver, white cedar and musk to form a well balanced cologne"