#Sweet White Corn Soup

[rabbitcruiser]

National Homemade Soup Day

When the cold winter winds are blowing and snow is rapidly falling, nothing takes the chill away like a bowl of homemade soup! It might seem that making a pot of simmering heaven would require a person to be highly skilled in the kitchen and have a great deal of extra time. But this couldn’t be farther from the truth!

If making homemade soup has always seemed like an intimidating task, just know that it doesn’t have to be. Plus, it’s a great way to feed a large group of people without a lot of fuss. With some clever short cuts and easy, beginner-friendly recipes (happily found all over the internet), it’s entirely feasible to impress family and friends alike with a wonderful creation to celebrate National Homemade Soup Day!

History of National Homemade Soup Day

Soup has been warming the stomachs of the masses for nearly 9000 years, so it’s about time there was a day devoted to it!

One of the smartest choices of the creators of National Homemade Soup Day is that they put it right smack-dab in the middle of winter (at least for people in many places). Since February can be one of the coldest and darkest months of the year, it’s the perfect time to try a hand at creating the perfect homemade soup.

But for people who live in a place where the day doesn’t fall in winter–don’t despair! Homemade cold soups are a tasty option for those celebrating in a warmer climate. Whether with a Gazpacho (cold tomato soup) or cucumber soup, this day can be enjoyed–cold or hot–in any part of the world!

How to Celebrate National Homemade Soup Day

While this day does not discriminate between flavors of soup, it does offer an occasion to celebrate. So it’s time to do more than just open that can of boring, bland, soup! This is a day that is all about celebrating a fresh, healthy pot of homemade soup!

Consider a few different ways to make National Homemade Soup Day a little more special:

Try a New Recipe

Celebrating soup sounds simple – just pour a bowl and start eating, right? Well, that is part of it but not all of it. If you are new to creating culinary masterpieces you can use this day as a motivation to try something different. Make some chicken soup, or tomato, or maybe something more adventurous. That is what today is all about, so experiment and try something new.

Invite Friends and Family to Join In

Already a kitchen wizard? Use this special day to gather up some friends and have a tasting of several different homemade soups.

Or have each person bring one ingredient that can be added into the pot! While waiting for the soup to simmer, read out loud a version of the favorite children’s book, Stone Soup.

Better yet have a cook off! Each friend shows up with their own homemade masterpiece and have a lively night of fun to see whose soup is crowned the winner. The great news is that, really, everyone wins because they get to enjoy all of the deliciousness and comfort that homemade soup has to offer.

Recreate a Copycat Recipe

Sometimes a favorite dish at a restaurant turns out even better when making it at home! Many recipes for famous soups from restaurant chains are now available online to be recreated in a person’s own.

Try making these yummy copycat soup recipes that can be easily found online:

Zuppa Toscana by Olive Garden. Famous for its pairing with soft breadsticks, this twist on an Italian favorite is packed with yummy goodness. A chicken stock base with sausage, kale, and red pepper flakes provide a zesty array of flavors.

Loaded Baked Potato Soup by O’Charley’s. Packed with flavor (and also quite a few carbs!) this soup is sure to please with its cheesy potato base and bacon garnish. Like most soups, this one is tasty when served with buttery bread rolls.

Cullen Skink from Ubiquitous Chip. This soup is named after Cullen, a small fishing town in the northeast of Scotland. One of Glasgow’s favorite restaurants, Ubiquitous Chip, features this comforting treat made from smoked haddock, potato, onion, and spices.

Read a Chicken Soup for the Soul Book

Since homemade soup takes a little bit of time to simmer on the stove, it’s great to have something to do while waiting. So what could be better than reading some short stories from the famous Chicken Soup for the Soul anthologies?!

The books were compiled by Jack Canfield and Mark Victor Hansen, but the stories themselves were written by people all over the world. Some authors are famous while others are simply average people with extraordinary or entertaining stories to share that bring comfort to the soul.

Source

[saint-ambrosef]

newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

[ediet-the-right-way]

Some Meal Ideas ✨

Meal Ideas I have Prepped for myself for the following week ✨

Stand Alones:

Soup

Rice paper roll ups (cucumbers + tomato + rice)

Cucumber sandwich + cream cheese

Tomato+ cucumber + tuna bowl

Rice cake + egg whites +cucumber

Egg whites + shrimp

Rice cake + tomato sauce + cheese (toasted)

Chicken breast + broccoli + egg whites

Egg whites + blueberries

Snacks:

Apple + cinnamon + almond butter

Blueberries

Grapes

Strawberries

Yogurt + collagen scoop

Tangerine

Cucumber slices + rice

Cucumber slices + cream cheese + everything bagel seasoning

Build Meals:

Protein: 4oz

Shrimp

chicken

egg whites

Egg yolks

Tuna

Tilapia

Carb: 1/2 Cup

Purple potato

Sweet potato

Corn

Starchy carb: 1/4 Cup

Rice

Fat: Tsp - Tbs

Cream cheese

A bit of oil

Veggie:

Seaweed salad

Cucumber

Sautéed cabbage

Tomato

Broccoli

Asparagus

See you Later ✨

[elinorasims]

Build | Strangerville | Ziggy's Diner

Lot Info

Type | Restaurant Lot Size | 30x20 World | Strangerville Value | 94,857 Baths | 3 CC | No Packs | Unrestricted Ziggy's Diner is a classicly retro mashup of Googie and passenger train inspired styles situated in Strangerville Plaza.

Ziggy's is a compact restaurant and bar combo with a Strangerville twist: classic red booths and an elongated mid-century modern bar layout meets sci-fi inspired and 50's-kitsch inspired cluttered decor..

It's giving the diner from the movie 'Paul'. I hope. lol

Ziggy's has a fully customised menu featuring some Mountain States inspired comfort dishes and some American classics (full menu below the cut).

DOWNLOAD >>

Interior Tour

Bar

Staff Areas

Floor Plan

| hi my loves

hopefully you like this one- it was super fun to build and I'm finding my feet a bit more building for this save, i think!

it's been playtested (briefly lol) and should be fully functional and a smooth enough restaurant experience for your sims to enjoy.

i love Paul so much aha we watched it this past weekend and i was immediately like 'yup. gotta go do a strangerville build now.'

| dag dag fn. <3

Ziggy's Diner Menu

Drinks water ; lemonade ; milk ; orange juice ; coffee ; cream cola ; fizzy fruity drink ; pitch black ; root beer float ; soda ; tang and zing ; boiler room ; eapa ; juice on the rocks ; wrench ; galactic vita-water ; silent film ; sour punch ; sunset valley ; alien juice ; cupid juice ; space energy drink ; jet juice

Appetisers chips and salsa ; mac and cheese ; bowl of olives ; bread roll ; french fries ; whole wheat bread ; popcorn shrimp ; garden salad ; cheesy bread ; grilled plantains ; seafood chowder ; soft shell crab cake ; empanadas ; watermelon salad

Mains mac and cheese ; chicken nuggets ; popcorn shrimp ; baked potato ; hot dog ; lobster roll ; veggie burger ; chicken and waffles ; fried chicken sliders ; mushroom waffles ; sausage and peppers ; scrambled eggs with bacon ; seafood chowder ; tofu dog ; fish tacos ; hamburger ; fried fish ; pancakes ; aubergine Parmesan ; sweet corn pizza ; mushroom steak ; french toast ; vegetable chilli ; egg white omelette ; mushroom soup ; bbq ribs plate ; blackened bass ; gumbo ; steak

Dessert neapolitan ice cream ; rainbow sorbet ; vanilla ice cream ; alien fruit tart ; cream filled donut ; cream snack cake ; honey cake ; plain waffles ; rainbow brownies ; hamburger cake ; chocolate chip cookie ; apple pie ; banana cream pie ; pumpkin pie ; simcity cheesecake ; fruit cobbler

[tetedurfarm]

i promised y'all recipes but i forgor

it's ok im fixing it now tho

anyway. hi. hello. i eat a lot of rabbit. i am also blessed by god to be one of the few, the chosen, the descended from the acadians who were blessed with the ability to cook food that doesn't suck. you can trust me. màmaw cécil's ici.

just a fair warning though these recipes kinda assume you have basic cooking skills, and things are measured with the heart as my ancestors intended.

onward to the recipes

the tried. the true. the rabbit gumbo

one whole rabbit

half an onion

one package of andouille sausage (or other spicy pork sausage)

a bell pepper if you like

some okra if you like

some garlic

a jar of dark roux (savoie's is my go-to)

tony chacherie's

tabasco

filé

a good long-grain rice

debone the rabbit and cut into chunks, or pressure cook until it falls off the bones. you can also cook the rabbit IN the gumbo but this method takes a long time and is a PITA, but you do get all the good rabbit grease in the gumbo.

fill a large stock pot about 3/4 the way up with water and set to boil. add salt until it's salty to the taste. add about five to seven heaping spoonfuls of roux and let it dissolve while the pot comes to a boil.

while you wait, chop the onion and bell pepper into a rough dice and add it to the pot. i'm sure someone's màmaw will tell you what to do with okra, but i don't like it so idk. i just know some people put it in their gumbo. not me tho. tbh i don't even like bell peppers but it's traditional. anyway you can put some garlic in too. and tony's. lots of tony's.

cut the sausage into about quarter inch rounds and throw 'em in too. if you did not precook your rabbit, add it now. if you did precook, you can add it once the vegetables and sausage are cooked. around this time is also when i put the rice on.

once all the meat is done cooking, taste for seasoning and adjust as desired. it should be salty and a little spicy (or a lot, if you aren't a coward.) now all you have to do is wait for the rice to finish.

when everything is done, scoop some rice into a deep bowl (a soup crock is ideal) and pour gumbo over, making sure you get a bit of everything. top with tabasco to taste, and a healthy dash of filé.

some variety of sausage

1 - 2lbs of ground rabbit

soy sauce

garlic rice wine vinegar (if you can't find it, normal RWV works just add more garlic)

rubbed sage

garlic powder

minced garlic (if not using garlic RWV) (or if you just want it)

brown sugar

drizzle a little oil (i like using sesame oil) in a saucepan and put in ground rabbit. as it cooks, cut it up into small chunks with your utensil. once it's cooked, throw in all the rest of the everything and season with salt and pepper and a little msg if you got it. measure with your heart and taste as you go. you are shooting for a sort of savoury-sweet thing going on. it should be closer to a breakfast sausage in taste.

this goes really good in a dumpling, fried into a patty, or turn it into a white gravy with some milk and flour and put it over rice with creamed corn for a nontraditional but still delicious rice and gravy.

german rabbit stew

this one is just a link because someone else made it up but it's real good: https://honest-food.net/german-rabbit-stew/

alfredo mushroom rabbit pasta

roughly one cup per person's worth of cooked, shredded rabbit

as many portobello mushrooms as your heart desires

minced garlic

a jar of alfredo (or make your own i ain't your mom)

your pasta of choice

pretty straightforward. put your pasta on to boil (we like penne.) chop up your mushrooms and sweat them out in a saucepan. when they're cooked enough, toss in the alfredo, the minced garlic, and your rabbit. season with salt/pepper/whatever else you like to taste. when the pasta is done, combine pasta and rabbit mixture and enjoy

just the filling part of pei wei's lettice wraps but on rice instead

1lb ground rabbit

half an onion

garlic

hoisin sauce

teriyaki sauce

hot chili oil

green onion (grunion)

sesame seeds

short-grain rice

set your rice to cook. when it's almost done, roughly dice onion and set it to cook in a little oil (i like seasme for this.) when it turns translucent, add ground rabbit and garlic. once the rabbit is cooked, throw all the other sauces in to taste. it should be hoisin-forward, a little sweet and savoury. add some cayenne and more chili oil, maybe some gochujang, whatever, if you want more spice. eat it with rice and top with sesame seeds and grunions, i like some shichimi togarashi too sometimes. maybe a lil fried egg if you're feeling sassy.

i made this up from a dupe recipe for a lettuce wrap i liked at a restaurant so you could put it in lettuce too if you wanted. i just don't ever buy a whole head of lettuce.

weird midwestern chili

1-2lbs of ground rabbit

half an onion

garlic

one large can or two small cans of petite diced tomatoes

1-2 habañero peppers (or none if you're yankee)

some sort of stock or broth, or water and a bouillon cube

chili powder

sometimes corn is nice in this if you have it

pasta of your choice

i use my instant pot for this, but you can do it without one in a normal stockpot, it'll just take longer.

brown the rabbit in a little bit of oil with the pot on sauté. while you wait, chop up the onion, garlic, and papper. when the rabbit is browned, throw everything else in the pot besides the pasta. pressure cook for about 15-20 minutes.

in the meantime, set a pot of pasta to boil. we like farfalle.

when the chili is done cooking, season further to taste with more chili powder, cayenne, tony's, whatever you like. serve on the pasta. i know, i know, it ain't chili to me either, but that's what my friend's minnesotan family calls it and whatever it is, it's damn good so i forgive them.

rice that is dirty AND ugly

1-2lbs ground rabbit

half an onion

garlic i guess

about four or five rabbit or chicken livers

long-grain rice

tony's

set the rice to cook. brown the livers in some oil until they are just barely not-raw. then blitz 'em up in a food processer until they are mush. while you do this, brown some ground rabbit and onion and garlic if you want it in a saucepan. when it's browned, add the livers and just. stir it all together. does it look horrible? you're doing it right. season to taste once it's cooked through. add in rice and mix. i promise to god it tastes better than it looks.

for bonus points, mush dirty rice into balls and dredge in egg and seasoned cornmeal and deep fry or air fry until golden brown. ta da, your very own boudin balls.

i guess you can also run the mixture into a sausage casing for 'normal' boudin too.

('but what about the gizzards cecil' i have tried for years and i can't make gizzards palatable. they just end up weird and tough and i don't like the texture in the dirty rice. you know how to make 'em work, you go for it.)

mexican meatloaf that is neither mexican nor meatloaf

1lb ground rabbit

half an onion

garlic

one can of petite diced tomatoes

one can of whole corn

one can of pork n beans

(optional can of kidney beans or other bean you like)

taco seasoning

shredded yellow cheese

sour creme

tabasco

fritos

chop onion into a rough dice and put in a saucepan with a little oil. when onion is translucent, throw in rabbit to brown. when meat is cooked, thrown in everything that comes in a can, and the taco seasoning. i use about half a packet, but you can do to taste. once it's cooked, spoon over fritos and top with shredded cheese and sour creme. i like a dash of tabasco too.

absoutely a 'hear me out recipe' but if you like frito pie you will probably like this. most importantly, though, it makes a TON of food and for very cheap. excellent end of the month meal. also idk why it's called mexican meatloaf that's just what my mom named it and i'm pretty sure she made it up herself lol

rabbit jambalaya that makes my ancestors cry

approximately one half a rabbit's worth of shredded rabbit

one can of petite diced tomatoes

andouille or other spicy pork sausage

half an onion

bell pepper if ya like it

celery if ya like it

rabbit or chicken stock/broth

tony's

long-grain rice

if you are starting with a whole rabbit, either debone, chop into chunks, and cook, or pressure cook the rabbit until it falls off of the bone. set your rice to cook.

chop veggies and toss em in a saucepan with a little bit of oil or butter. sauté until soft, then add your tomatoes, broth, andouille, and rabbit. when it's all warmed through, add the rice in and mix. season with tony's, crab boil, cayenne, whatever, to taste. put some tabasco on that bitch before you eat, and enjoy.

(my ancestors cry because i'm cajun and traditionally we don't put tomatoes in our jambalaya. mais c'est bon, escuse-moi les anciens.)

creme cheese rabbit joes or whatever

one whole rabbit

one block of creme cheese

one packet of ranch seasoning

jar of pickled jalapeños

shredded cheddar cheese

your favourite burger bun

we use an instant pot, i guess you could probably do it on a stove if you had to but keep an eye on the liquid levels. pressure cook rabbit with half of the ranch seasoning packet and as much jalapeño juice as you want (it should have a kick.) when meat is tender, remove bones and drain liquid into another container (it makes a great stock if you want something with a little pizzaz.)

turn the instant pot on saute, and then put meat, creme cheese, cheddar cheese, jalapeños to taste, the rest of the ranch powder if you want, and as much jalapeño juice or the stock you just made until it's the consistency you want. it should be pretty creamy and a little gloopy. toast your buns, slop the goop on, and enjoy.

well these are the ones i can remember off top my head/that i actually eat regularly. we also make burgers and stir fry and curry rice and shit too, but those are like...y'know. don't really need a recipe for burgers and stir fry.

go forth and eat your fuckin animals

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[fremedon]

I had a long boring mandatory work event today, which means I spent a lot of time at The Turnspit Dog.

The Turnspit Dog is my imaginary neighborhood farm-to-table restaurant. (NB: I have no desire to run an actual restaurant, which involves doing things like "cooking whether I or not I feel like it" and "making a profit." This is a purely imaginary affair.)

At any rate. This week, The Turnspit Dog is offering a roasted red pepper soup with toasted chickpeas and cashew crema or a chicken elote soup with sweet corn and red potatoes; a roasted broccoli salad with almonds and pickled carrots, as well as the usual house green salad; buccatini a la Norma (with eggplant and ricotta salata); a slow-cooked pork shoulder with polenta, grilled broccolini, and apple cider gastrique; a bisteyya (phyllo chicken pie with cinnamon) with plum compote; a white bean stew with fennel and confit plum tomatoes, braised kale, and sourdough croutons; a tipsy peach upside-down cake; and oat milk black walnut ice cream with brandied cherries.

It was a long work event.

[cocainever]

Rules

I must have water with every meal

Eat on only WHITE or BLACK bowls or plates

One official meal a day + one snack a day

Liquids until 1 pm

Snacks must include all macros, including fats to maximize fullness

No unhealthy, ultra processed foods

Must have whole ingredients

Low carb, high fiber (take a fiber supplement for days where I have to eat higher carb)

If I want sweets they have to be completely home made

No eating after 7

24 hour fast twice a week on Tuesday and Friday

Snacks can be:

Fruit

Ambriosa apple and peanut butter

Popcorn

Blue corn chips + pepper

Protein / granola bar

colby jack cheese

Safe meals:

Lettuce with creole pasta sauce

Keto sandwich with turkey and provolone cheese

Beef chili with blue corn chips

Quest pancakes with syrups and fruit

Crackers, turkey, cheese stick, and fruit

Bell pepper sandwich with turkey, lettuce, cream cheese, and provolone cheese

Cheese quesadilla with fajita vegetables

Chicken soup without the spaghetti

Single serve blue corn nachos

Lettuce wrap sandwich

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[cassowary-rapture]

Found a recipe for corn chowder I thought I'd lost forever + the cheap vegetarian version of it I actually made! Apparently it's from an issue of Relish

4 ears fresh sweet corn 1 medium white onion, chopped 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 tablespoons flour 2 medium baking potatoes, peeled and chopped 5 cups 2-percent milk 1 pound shrimp, peeled (and deveined, if large) 4 cups baby arugula or other peppery greens, such as mache, or chopped or stemmed mustard or turnip greens

1. Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside. 2. Cook bacon in large Dutch oven. Remove from pan, drain and crumble. 3. Add onion, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Sauté 10 minutes. Add flour, whisking well, and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon. Serves 6.

The ingredients I used: 2 cans of corn, one drained 1 medium white onion, chopped 1 teaspoon salt 3 teaspoons paprika 2 teaspoons black pepper 2 tablespoons flour 2 potatoes, peeled and chopped 5 cups whole milk 2 cups spinach

Sauté the onion, salt, paprika, and pepper in vegetable oil for about ten minutes. Add the flour and cook for two minutes. Add the potatoes, milk, and canned corn and cook for ten minutes. Sauté the spinach in a separate pan with salt, pepper, and paprika (not sure how much of each. Maybe 1/4 tsp each of salt and pepper and 1 Tbsp of paprika?) until soft, then add it to the soup for the last five minutes

[rabbitcruiser]

National Culinarians Day 

Today we honor culinarians! They are cooks or chefs who are experts in cooking, preparing, presenting, and serving food. Today we celebrate and thank them for the many ways they use food to satisfy us!

While professional culinarians tend to work in restaurants or commercial kitchens, the culinary arts have a much humbler beginning. It is believed that the roots of culinary arts sprouted when someone either threw a piece of meat on a fire or found an animal that had been cooked by a forest fire. From there, advancements in agriculture, the expansion of culinary techniques, the domestication of livestock, and the introduction of earthenware and stoneware all helped with culinary development.

Chefs were first employed by kings, aristocrats, and priests. In contrast, the lower classes cooked for their own families. The distinct approaches to cooking by different classes helped nurture the development of many different types of cuisine. Jean Anthelme had a great hand in getting culinary arts started in Europe. Others expanded on his work through the study of food science and gastronomy. In Asia, a similar path of study and advancement took place.

Culinary arts in the Western world began expanding at the end of the Renaissance. There was a shift from chefs working exclusively for nobility, to them also working in inns and hotels. It was at this time that the studying of culinary arts as its own field also began. At first, studying happened by apprenticeship, with students accompanying professional cooks. In 1879, Boston Cooking School opened, becoming the first cooking school to open in the United States. Today there are thousands of culinary arts schools around the world, and many colleges and universities offer culinary arts degrees as well.

Cooks and chefs are both involved in the culinary arts. Although a cook is sometimes referred to as a chef, this is not necessarily the correct term for them in the culinary world. Cooks prepare food, help chefs, and manage food stations. They may have names related to the food stations they work at, such as broiler cook, fry cook, and sauce cook. In the United States, one doesn't need to achieve a certain set of accomplishments to become a cook. Some cooks study for two to four years, learning sanitation, food safety, hospitality, and advanced cooking. Others participate in culinary apprenticeships that last about a year, where they receive on-the-job training.

A chef is a type of trained and professional cook. They have knowledge of food science, nutrition, diet, and of preparing and presenting meals. Although they are knowledgeable in all types of food preparation, they often focus on a particular cuisine. They may be formally trained at an institution, or they may learn their craft by being an apprentice of an experienced chef. They work in restaurants, but also in delicatessens, as well as in somewhat large institutions such as hotels and hospitals. They wear a toque blanche hat, neckerchief, double-breasted jacket, and an apron.

There are different types of chefs, and there is a system called a kitchen brigade by which the hierarchy of chefs are classified. The chef de cuisine is sometimes also known as an executive chef, master chef, or head chef. They are in charge of the kitchen and may be in charge of the menu, managing the kitchen staff, and ordering inventory, among other things. The sous-chef is second-in-command and fulfills various duties to keep the kitchen running smoothly. They may fill in for the chef de cuisine, and also may help the chef-de-parties when needed. A chef-de-partie is known as a line cook or station chef. They take care of a specific area of production. They may have their own hierarchy, such as "first cook," "second cook," and so forth. If they work in a large kitchen, they may have assistants; range chefs may work under them as well. There are many other titles in the brigade system. No matter if someone is a cook or one of the many kinds of chefs, today we celebrate them for all the culinary joy they bring us!

How to Observe Culinarians Day

Celebrate the day by presenting a cook or chef with a gift or simply some words of thanks. You could do this for a culinarian you know, or for one at a restaurant or at another place that you eat today. You could even prepare a meal for a chef or cook today, to give them a little break from their everyday work. If someone usually cooks meals for you at your home, you could also consider cooking for them today.

If you are a chef or cook, or are looking to become one, you could become involved with the American Culinary Federation. You could also enroll in a culinary arts program or look into how to become an apprentice. This is also a good day to watch famous television chefs, or to read a book on professional cooking and culinary arts, or a book recommended by the American Culinary Federation. You could also visit the Culinary Arts Museum or another museum related to food.

Source

[winter-rp-memes]

Food preferences meme

🌭 - Hotdogs! Do they eat hotdogs at all? Do they use a lot of contiments? Toppings? Or just plain?

🌽 - CORN! Do they eat a lot of corn? Do they ever eat it by itself? Have they ever tried corn on a cobb? They put any butter or pepper on their corn?

🍿 - Popcorn! Do they have butter on their popcorn? Extra salty? Do they get any of the colored popcorn at movie theaters or just the usual stuff?

🍕 - Pizza! How many toppings? Which toppings? All the toppings? Stuffed, thin or regular crust?

🍔 - Burger! Do they prefer them on a charcoal or propane grill? No preference? How do they stack their burgers? What type of bun do they use?

🥪 - Sandwiches! What's their usual go to when it comes to a sandwich? PB&J? BLT? Ham and Cheese? Do they still cut the crust off their sandwiches? Preference on sandwich bread?

🥗 - Salads! Do they eat their greens? What vegetables do they like? Favorite salad dressing? Do they usually have a lot of crackers and cheese on their salad?

🧀 - Cheese! What kind of cheese do they like or consider their favorite? Are they the type of person that will put cheese on almost anything or do they use it sparingly?

🍳 - Breakfast! Do they have a big or very light breakfast? What's their go to breakfast food? Do they eat breakfast at all?

🥧 - Pie! Do they like pie or have a favorite type of pie? Do they prefer cake instead?

🥣 - Soup! Do they have any soups they like? Do they make it from scratch or just get canned soup? Is it something they commonly eat or is it reserved for a sick day?

🍚 - Rice! How do they season their rice? Do they eat rice by themselves or do they combine it with something?

🌯 - Fast food! Do they eat fast food often? What's their favorite place to do? Do they settle for something greesy or are they very picky about where they eat out at?

🌶 - Spice! How well do they handle spicy food? Do they usually put hot sauce on lots of their food? Or do they avoid it at all cost?

🍦- Ice cream! What's their favorite flavor? Do they get any toppings? Syrup? Whip cream? Do they prefer it in a cone or in a cup? Do they eat on warm days only or on cold days too?

🍧- Shaved Ice! Have they ever had it? What flavor would you get? Does ice hurt their teeth? Do they have to wait until it melts and it's more of a slush?

🍩- Doughnuts! Do they get a plain glazed? Icing? Jelly filled? Settle for Doughnut holes? Or do they want powdered sugar?

🍤 - Seafood! Do they have a favorite type of seafood? Like seafood at all? Have they had any bad experiences with seafood in the past?

🥩 - Meat! Do they eat meat? Are they picky about how it's cooked, where it comes from, and how to eat it? Do they prefer red or white meat?

☕️ - Coffee! Do they like it black? With lots of sugar and cream? Do they drink a lot of it or only in small amounts?

🫖- Tea! Do they have a favorite type? Do they drink any herbal tea for health benefits? Do they drink it warm or cold?

🍫- Chocolate! Do they have a favorite? Do they like dark chocolate or prefer it be as impossibly sweet as possible? Do they settle for low end stuff or get the expensive brands?

🍪- Cookies! Favorite type of cookie? Do they eat cookies a lot or just on occasion?

🥃 - Alcohol! The stronger the better or do they have a low tolerance for those type of thing? Do they drink alcohol by itself or do they commonly have it with a meal?

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[buffetlicious]

I have shown you the Reunion Dinner (团圆饭) we had two weeks earlier due to my brother having to go oversea for his company’s training trip. Behold, here is another of our reunion dinner, albeit the home-cooked version. You saw the char siu, roasted chicken and roasted pork mum bought for the prayer earlier in the day so naturally those appeared on the dinner table. As one of my brother and his family plus my sister’s friend will be coming over, mum added extra dishes to the menu. It is not as luscious as the feast we had at the restaurant but nonetheless, it is still a scrumptious and delectable meal.

A simple Cabbage Stir-Fry with premium ingredients of canned baby abalones and scallops. Sis-in-law was commenting on the cabbage being sweet tasting. Ended up this dish emptied of the food saved for a few pieces of the abalones.

Sis was saying mum sliced the Char Siu too thickly but I on the other hand found them just nice as it offered a better texture. Sweet, charred with a smoky taste and just fatty enough to make it a wonderful eat. The Roasted Chicken (deep-fried actually) was well seasoned and succulent to go with the steamed white rice.

These extra-large Steamed Tiger Prawns were bought in Batam and delivered to our house. As the prawns were fresh, mum just steamed it without any condiment. After deshelling, we added some minced ginger sauce before sending it straight into the mouth.

Another seafood that brother order for us from Batam is this large Red Snapper which is done in a spicy style. Mum only made used of the tail portion as the fish is too big to cook properly in the wok she is using. Fresh and sweet tasting with a little spiciness made this a good dish.

Mum also prepared one of her specialties, Braised Five-Spice Pork Belly with shiitake mushrooms and hardboiled eggs. For the soup, it is Pork Ribs Soup with fried pig tendons, fish balls, corn, lettuces and dried scallops to sweeten it.

The side dishes are Pickled Daikon and spicy Nyonya Achar which is a South Asian pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils and various South Asian spices.

Even though I took a little of everything, I still ended up with a Full Plate. As I slowly tucked into my meal, are you also enjoying your reunion dinner?

[fox-bright]

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

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

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

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

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

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

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

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

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

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.