#Three Cheese and Spinach Dip

[rabbitcruiser]

International Raw Milk Cheese Appreciation Day

International Raw Milk Cheese Appreciation Day takes place on the third Saturday in October, and takes place on October 19 this year. Appreciate the delectable taste and texture of raw-milk cheese to celebrate. The main question is this — how is raw-milk cheese different from any other cheese? Raw milk cheese is made from organic and unprocessed milk, while most industry-manufactured cheese is made from pasteurized milk and contains preservatives. The industry-grade preservation process does kill the microbes but also kills the unique flavors. Though everyone will agree, killing microbes is more important than some flavors or textures. The biome present in milk consists of both good and bad bacteria. When preparing raw milk cheese, skilled artisans can strike a balance so that we enjoy the best of both worlds.

History of International Raw Milk Cheese Appreciation Day

The exact origin of cheese cannot be carved out, though, some evidence shows that it was discovered around 8000 B.C. when goats and sheep began to be domesticated. It is safe to assume that the discovery must have been an accident, when milk was left aside for a long time, a tangy and sour-tasting curdled milk must have emerged as the first cheese.

Over the years, the art of cheese making was perfected by artisans across the globe but there have been instances when bad cheese has caused a catastrophe. So, when the process of pasteurization was discovered, the government was quick to mandate it to prevent loss of life from milk products gone bad.

Most preservation processes either use artificial preservatives or heat to kill the bacteria in the milk. These processes ensure that the cheese produced is safe but also robs it of the distinct flavors that the little organisms are capable of rendering during fermentation.

Preservation techniques are also employed during the production of raw-milk cheese but they are tailored not to follow the typical methods of mass-producing industries.

International Raw Milk Cheese Appreciation Day was started by Oldways Cheese Coalition in 2015 to celebrate the “flavor, diversity, and history” of raw milk cheese. Oldways Cheese, a group of producers and retailers of raw milk cheese, advocates its preservation across the world.

Over the years, the art of cheese making was perfected by artisans across the globe but there have been instances when bad cheese has caused a catastrophe. So, when the process of pasteurization was discovered, the government was quick to mandate it to prevent loss of life from milk products gone bad.

Most preservation processes either use artificial preservatives or heat to kill the bacteria in the milk. These processes ensure that the cheese produced is safe but also robs it of the distinct flavors that the little organisms are capable of rendering during fermentation.

Preservation techniques are also employed during the production of raw-milk cheese but they are tailored not to follow the typical methods of mass-producing industries.

International Raw Milk Cheese Appreciation Day was started by Oldways Cheese Coalition in 2015 to celebrate the “flavor, diversity, and history” of raw milk cheese. Oldways Cheese, a group of producers and retailers of raw milk cheese, advocates its preservation across the world.

International Raw Milk Cheese Appreciation Day timeline

8000 B.C.

A Discovery

Cheese is discovered.

1862

Pasteurisation is Discovered

Louis Pasteur discovers the process of killing microbes in milk by heating it.

1987

Mandate to Pasteurize

The Food and Drug Administration mandates the pasteurization of all milk products, with a few exceptions.

2015

Oldways Cheese Coalition

International Raw Milk Cheese Appreciation Day is established.

International Raw Milk Cheese Appreciation Day FAQs

Is raw-milk cheese safe?

Yes. When prepared with care and hygiene, raw-milk cheese can be as safe as pasteurized cheese, if not more.

How long does raw cheese last in the fridge?

At least seven days after opening and most hard cheeses can stay up to three to four weeks.

Is mozzarella a raw cheese?

The F.D.A. requires that all producers making mozzarella in the United States use pasteurized and not raw milk.

International Raw Milk Cheese Appreciation Day Activities

Eat a cheesy meal: Cook, dine-in, or take out a cheesy meal. Make sure it is only raw-milk cheese on your plate today.

Go on cheese tasting sprees: Take help from your neighborhood cheesemonger or go on a tour to a fromagerie to find your favorite raw-milk cheese. It’s bound to be an exciting experience.

Spread the love: Share your love for raw-milk cheese on social media with fun hashtags such as #RawCheeseDay. Introduce your friends to raw-milk cheese by inviting them over and treating them to your favorites.

5 Interesting Facts About Raw Milk Cheese

Off-white: The natural color of raw milk cheese is off-white or a light yellow.

A complete protein: Raw milk cheese is a complete protein, also containing fat, carbohydrates, multiple vitamins, and minerals.

Milk and cheese: Making one pound of cheese requires about 10 pounds of milk.

Cheese caves: Caves known as cheese caves are used for the proper aging of cheese.

Can be consumed by all: Individuals with lactose intolerance can consume cheese.

Why We Love International Raw Milk Cheese Appreciation Day

Cheese helps our gut: Raw milk cheese with its plethora of good bacteria maintains a healthy gut biome and improves digestion. We love this!

Handcrafted with love: The raw-milk cheese-making process is majorly manual. It is done by artisans who have perfected the process over years and decades.

Everything's better with some cheese: Fries, toast, and even broccoli take a turn for delicious heaven when dipped in cheese. See what else you can add it to today.

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[tswaney17]

I Do Bad Things with You - Part 43

It's aliveeeeeee!!! 🙌 I can't even begin to describe how off my game I've been trying to write. I've had the entirety of IDBTWY written for months, but I honestly hated my writing, and editing was such a chore. I'm still not completely in love, but we need to push past so we can finally close this beast. I am slowly working through my creative drought, and hope to have some consistent content coming soon!

Also, credit to @123moiaussi for the "superseed" comment. 😉

My fanfic account: @tswaney17fics​​​

My ao3 account: tswaney17

Please let me know what you think about this update. I love getting your feedback. Constructive criticism is always welcome. 💕

Catch up here.

Credit to @featherymalignancy for Cassian’s nickname, Cash. 😘

Trigger warnings: violence, sexual assault , language, NSFW

Word Count: 6,187

Elain was sitting in the waiting room of the OBGYN office, knee bouncing nervously. This was her first-trimester check-up and she just wanted to make sure that everything was okay. Her nausea had been pretty awful over the last few weeks and she had grown excessively tired—to the point that she had to talk with Thesan about reducing her surgical procedures so she could keep a clear head.

She hated having to do that, not wanting to disappoint her boss just after she reached her attending level earlier that year. But Thesan took it in stride, helping to arrange her schedule to fit what she was comfortable doing and ensuring she had time to take proper meal breaks and rest when she needed it. He rearranged schedules and let her take on leading the resident interns full-time, allowing her to take some of the stress off by guiding them through procedures and running the ER.

He had come into her hospital room after she collapsed to check on her, and she knew she couldn’t keep it from him after what had happened in the operating room. Her boss had been ecstatic, congratulating them both.

It had been about a month since they found out they were pregnant, and she was now sitting at around seven and a half weeks along. She and Azriel decided to keep the news to themselves until she reached week twelve, just to play it safe, and Elain wished she could say they had been successful in their endeavors. But, her boss knew, and Viviane knew. The Moonbeam twins found out two weeks ago when she and Fenrys had exited the elevator of their building and Connall’s breakfast sandwich sent her hurdling for the nearest trashcan. Fen had been quick to slide her hair back, holding it above her head as she heaved. Stepping off the elevator a few minutes later, a startled and confused Azriel took in the sight of Connall and then heard her retching. He instantly was at her side, taking her hair from Fenrys, and running his hand down her back.

“What is in that sandwich,” he demanded.

Blind-sighted, Con rambled out ingredients. “Bacon, cheese, spinach, and egg.”

Elain gagged at the word egg, her stomach violently rolling from the name. “Get rid of it,” she moaned, still leaning into the disgusting garbage.

The dark-haired twin had swallowed the remains of his meal in three large bites.

It took effort to push herself off the trash bin, falling into the comforting embrace of Az’s strong arms that he wrapped around her.

He cupped the side of her face, tucking her under his chin, and let her thumb swoop over the apple of her cheek, the touch gentle and soothing. “Do you want your tea,” he murmured, lips pressing into her hair.

Unable to voice it answer, she dipped her chin.

Fenrys was already on the ground before them, pulling her coffee mug from her bag that she dropped and handing it to Azriel.

Her husband brought the mug up to her lips and allowed her to sip, the peppermint hitting her stomach and calming the raging sea. His hazel eyes glanced at her, a question simmering in them, and read the answer she didn’t even need to speak. “Elain’s pregnant,” he told the twins. “It’s still very early and we’re trying to keep it close to the chest for now, but please don’t bring eggs anywhere near her.”

Her body shuddered at that damn word again, but she managed to gain enough strength to pull herself from Azriel’s arms as she faced the Moonbeam brothers. “Sorry about that,” she said and felt her husband tense as she apologized for being sick. He’d been wildly adamant that she not apologize for the nausea, the cravings, or anything else she needed of him or anyone else. Not after having a meltdown because he went and got her something she asked for, only to start craving something else when he was out and feeling utterly ridiculous about it.

Connall seemed to snap from his shock first. “Congratulations to you both. And I apologize for the sandwich. I won’t bring anything around that has—”

“Please don’t say the word or I might hurl again,” she interrupted, fingertips touching her mouth like she’d hold it back. Fuck, even just the name of it sent her body quaking from the queasiness.

Fen chuckled. “Noted. Is there anything else that sets you off we should be made aware of?”

She shook her head no. “Nothing else that I know of yet.”

He nodded, a charming smile spreading his lips. “Let us know if anything changes. And congratulations on the pregnancy. I’m so happy for you both.”

And she could see it, the joy radiating on both of their faces. It made her heart swell with love for the two men who would likely become Uncle Fen and Uncle Con to their child.

The door opening caught her attention, pulling her from her reverie, and she met the gaze of the nurse who’d come to collect her. Elain glanced back at the elevator, waiting for her husband to show up. He was running late—something that was so very unlike him, which only added to her anxiety. She returned her attention to the nurse. “Can you give him another couple of minutes?”

It wasn’t the first time she asked to delay her appointment and knew it couldn’t continue much longer.

The nurse—Maria as her name badge read—gave her a sad smile. “We really can’t delay much longer. There are a few appointments behind you.”

“Just a couple of minutes,” Elain practically begged.

Maria hedged, shuffling from foot to foot, uncomfortable by the request, but was saved from having to deny her by the elevator door sliding open and Azriel rushing out.

He was at her side instantly, taking her arm to help her stand as if she couldn’t do it herself. Elain had to remind him on occasion that she was not yet showing and could still move about the house without his assistance. “I’m so sorry I’m late. There was an accident downtown and I got caught right in the middle of traffic. I’ll leave a half hour earlier next time.” He leaned down to brush his lips to her cheek.

His presence immediately calmed her and she leaned into his touch.

Azriel, always in tune with her feelings, didn’t miss how she settled into him as they followed the nurse back, his arm slinking around her waist so he could touch his mouth to her ear. “Are you all right?” he asked her. Nothing ever got by him.

She nodded but knew he hadn’t bought it. Still, he let it slide, caressing her arm in a soothing gesture. The nurse took all her vitals and then handed her a gown to change into before the doctor arrived. Az helped her slip it on, tying the strings together for her before assisting her onto the table.

“You’re nervous,” he commented now that they were alone.

Elain blew out a breath. “A bit.”

He swept his thumb over her cheek. “Tell me what’s wrong.”

She shrugged. “I don’t know to be honest. Just want to make sure everything is growing healthy in there,” she said, patting her still-flat stomach. “No surprises.”

Az chuckled, kissing her temple. “I have no doubts that we have a healthy baby, love. Try not to fret.” His words seemed to calm her as she relaxed back onto the table.

A knock on the door announced the arrival of her doctor and she took a moment to introduce herself to her husband, shaking his hand.

“Okay, let’s get started. Elain, if you wouldn’t mind putting your feet into the stirrups.”

She took out the ultrasound wand, spreading lube on the tip, and Elain couldn’t help but smile at her husband’s confused face.

“All right, my dear. You should feel a little pressure,” her doctor said.

“I’m sorry, but I thought she was getting an ultrasound. What is that?” Azriel questioned.

Elain snorted lightly. “Az, it’s a transvaginal ultrasound. It goes inside, not on my belly.”

His eyes widened. “Well, the three baby books I’ve read didn’t discuss the differences in ultrasound types.”

Doctor Chen raised her brows. “You’ve read three baby books already?”

He shrugged. “I just like to be prepared.”

“You’re going to be a great father.”

The comment seemed to startle her husband. “Just because I’ve read a few books?”

Chen’s lips turned up at the corner. “Mr. Archeron-Knight, I can barely get most fathers to read one, let alone three. And before she’s even through the first trimester. Believe me when I say that I can tell who’s going to be well-adjusted to handling fatherhood.” Giving him a wink, she slipped the wand inside, making Elain’s grip on Azriel’s hand tighten slightly.

“All right, here we are,” Doctor Chen said, clicking a few buttons on the keyboard to bring up the monitor. A pitter-patter sound filled the air as she located the baby’s heartbeat.

Tears sprung into her eyes as that beautiful, perfect, innocent noise washed over her and she glanced up at her husband to see him sharing the same look as her. He leaned down to kiss her softly on the lips, the special moment between them growing with the touch of his mouth against hers.

“And here is your baby,” Chen announced, pointing to a little blip on the screen.

Elain’s dark gaze stared at that spot on the screen, feeling like her heart was about to burst with happiness. But when her eyes slid to her doctor, seeing the furrow in her brow, that joy dropped like a rock in her stomach.

Her doctor let out a small noise of contemplation, enough to catch Azriel’s attention. “What is it?” he asked, voice laced with demand and worry.

A few clicks on her keyboard had the screen adjusting, zooming out just slightly. She repositioned the wand inside of her, making her body tense. “Well, I think we should discuss multiple births. Because that right there,” she said, pointing to another blip on the screen, “is a second fetus.” She clicked a button again and two very distinct heartbeats surrounded them. Chen turned to look at them with a smile. “You’re having twins.”

If Elain thought her heart was racing before, it was absolutely pounding now, the sound rushing in her ears. Because there was just no way, no way, right? Twins? Twins! Her head swiveled to look up at her husband. “You and your fucking superseed!” she snarled.

“Elain!” Azriel chastised, looking torn between being guilty of impregnating her with two kids and amused about her foul language in front of the doctor. Mostly the latter.

Chen just laughed. “I’ve told many expecting parents they’re having twins over the years, but that was, by far, the best reaction I’ve ever seen.”

She had the decency to at least look embarrassed as she apologized to her doctor for her outburst, but she just waved her off.

After snapping a few pictures, she pulled the wand out, cleaned her up, and set the printed sonogram photos on the counter for them. “Everything looks good, Elain. You’re growing at an optimum level. I’ll go ahead and prescribe you some anti-nausea medicine that you can take in the morning and before bed for as long as you need it. Unless there are any concerns, you’re free to get dressed. The nurse at the front will schedule you for your next appointment.”

The door clicked shut softly behind her as she left and Elain felt the silence between her and Azriel like a weight on her chest.

He helped her sit up, but before she could slide off the table, he stepped in front of her, finger hooking under her chin to force her gaze to his. “Hey,” he said softly like he was afraid anything louder might startle her. “El, love, I know this is scary, but we can do this.”

“Twins, Azriel. Two kids. As in one whole being more than we even were planning for.”

His mouth quirked up at her zealous explanation. “I’m well aware of how twins work, baby.”

She glared at him for the comment.

But he ignored it, leaning down to capture her mouth in a sweet kiss. “Twins mean two beautiful children of our own. Twins mean twice the amount of love we will have. Twice the amount of joy they will be bringing into our lives. If there is anyone who can take on the challenge of having twins, it’s us. Don’t ever doubt that.”

His words settled inside of her, soothing the jagged worries of her heart into something perfectly beautiful. His confidence, his strength…it was exactly what she needed at that moment and he knew it.

Elain let out a heavy breath. “You’re changing all the diapers.”

He barked out a laugh, folding her into his arms. “I’m okay with that.”

~~~

They decided to wait until she reached the fifteen-week mark before they told their family the news. Azriel was ready to burst at week nine, but she managed to hold him off until now with just a little bit of persuasion.

A surprise to both of them was when Elain didn’t have her head in the toilet, she was horny as fuck. Azriel was running hard to keep up with her impressive sex drive. And that was saying something.

He reached out and took her hand across the center console, thumb brushing over her knuckles. “Are you nervous?” he asked, bringing the back of her palm to his lips.

She glanced at him, a soft smile pulling at her mouth. “No. I’m excited. I want to tell everyone about them.” Her hand rubbed over her swollen belly. Swollen was probably the best way to describe her appearance. Truthfully, she looked like she indulged in a very large, carb-based meal of pasta and was extremely bloated from it. Which, to be fair, with Azriel’s amazing skills in the kitchen, it was a fair assessment.

Elain opened her purse and slipped out the sonogram she had a few days before. The one that told them what they were having. Her eyes welled up with tears as her fingers stroked the black-and-white image. She was so blissfully happy. “I’m glad that they’re healthy. That was all I cared about.”

Az kissed the backside of her palm again. “Me too. And I’m happy they’ll be close to Sutton’s age so they can grow up together.”

“Do you think Feyre and Rhys will start thinking about having kids?” she asked, curious if he thought their other siblings might be feeling a touch of the baby fever.

He shrugged. “If they weren’t talking about it before, I’d say they will be now. Rhys has been wanting kids since practically in high school. He always wanted to be a father; better than his, though he wasn’t anything compared to mine.” The words hung between them for a minute before he asked her, “Do you have concerns about me becoming my father?” His voice dropped to a near whisper. Almost as if he were afraid of her answer.

Elain looked at him in shock. “Azriel, gods no. I know exactly the kind of father you’ll be, and it will not even remotely look like what you were given.”

His lips quirked up at the corner. “Yeah? And what kind of a father do you think I’ll be?”

She twisted in her seat to face him better. “You’re going to be the most devoted father because you’re already the most devoted husband. You’ll dote on those kids until they never have a wish or dream unfulfilled. You will love them fiercely—I mean, you already do and they’re still in my stomach,” she giggled lightly, rubbing her belly. “They are going to be the most spoiled children.”

At that, he laughed. “I can’t say you’re wrong. I don’t think I will be able to say ‘no’ to them at all.”

“Azriel, you can’t even tell me no,” she deadpanned.

“It’s just not in my vocabulary when it comes to you.”

Elain shook her head, eyes rolling as she twisted back in her seat to face forward again. She could see the restaurant down the street where they were meeting their siblings for lunch to tell them the news. “Well, I’m not going to take on the mean parent role just because you can’t say no.” She fiddled with her purse, sliding the image back inside. “We may need to find an alternative—” Screeching tires caught her attention and then she screamed, “Azriel! Watch out!”

The car lurched, sending her head sideways to slam against the side window. The last thing she heard was shattering glass as another car collided with them before everything went dark.

~~~~~

Azriel’s eyes blinked open, ears ringing loud enough to make him wince. His body ached across his chest and waist from the seat belt and as he shifted himself, he could tell nothing was seriously injured. Thankfully. He looked over at his wife, fear locking his heart in a deadly force. “Elain,” he murmured, voice hoarse.

Her head lay against the back of the seat, lulled to the side. She had a gash on her forehead, blood dribbling down her temple, and most of her right arm was scratched up from the shattered glass.

He tried to unbuckle his belt, but the damn thing was stuck. Pulling the knife Ruhn had gotten him from his pocket, he cut the fabric, releasing him, then reached over and did the same to Elain’s belt. A scarred hand slid to her cheek, cupping it gently, and then moved down to her throat, searching for his worst nightmare.

The relief he felt when her heartbeat pattered against his fingertips was unlike anything he’d ever experienced. “Elain,” he tried again, moving his palm back to her face. “Elain, sweetheart, open your eyes for me.” His tone took on a desperate sound as he willed her to wake.

Movement caught his eye, the sound of tires crunching on glass flooded him and he looked out the window to see the car that hit them, pulling back and fleeing. “Motherfucker,” he cursed, realizing that this was an intended accident. He had managed to jerk the wheel so Elain didn’t take the brunt of the impact, but it still slammed into the back door, shattering all the windows on her side.

A burning rage built in his gut, one that could not—would not—be stifled without blood. Whoever ordered this hit…

They were as good as dead.

Azriel refocused on his wife, fingers sweeping over her skin. He shoved that wrath building inside of him down until it was a flickering ember, something for him to let rage once he knew she was okay. “Elain, come on. Open your eyes for me.” He gently tapped her cheek, trying to get her to look at him. “Please, love. I need you to open your eyes. Elain.”

A groan passed through her lips, sending tears of relief cascading over his cheeks as her eyelids began fluttering.

“El, baby,” he cried, swooping his thumb across her smooth skin. He collected the soft sounds coming from her parted lips like precious gems, thanking every god for each one.

“Az.” Her voice cracked on his name. “What happened?” she asked, still coming into consciousness.

He shuffled closer, leaning over the center console to kiss her temple with a gentleness he reserved only for her. “We were in an accident, love. I need you to stay still until help gets here.” He felt her pulse kick up under his palm.

Elain’s breathing turned short. “Azriel…” her voice shook in fear. “Az, the babies.”

His heart wrenched, hoping and praying that everything was all right. After all that they had been through, he didn’t think he could handle the world taking something else away from her. From them. But despite his fear, he remained calm, knowing she needed to as well. “Everything is going to be okay,” he promised. “I hear the sirens, love. Help is almost here.”

The words didn’t seem to abate her as she continued to shake. “Please,” she cried, tears gathering at the corner of her eyes and dribbling down her cheeks. “Check if I’m bleeding.”

Azriel knew she needed to know—would not breathe steadily until she did. He placed his hand on the inside of her thigh, sliding up until he reached her panties. Feeling her for any sort of wetness. Any stickiness that would confirm to him there was blood.

She was dry.

There weren’t words to describe how thankful he felt for that confirmation. “No blood,” he told her, pulling his hand out from underneath her dress to show her his clean fingers.

Elain released a sob, her tense body relaxing slightly.

He shushed her, kissing her temple again. “You’re okay,” he murmured, wanting to do everything in his power to reassure her. “Everything is going to be okay.”

Two firetrucks pulling up snagged his attention, as he continued to stroke her cheek soothingly.

“Sir, are you both okay?” one of the responders asked as he approached his side of the car.

He glanced at the man. “We’re conscious but she needs to be looked at.”

The guy rapped his knuckles on the top of the car. “We’ll get you out in a second—”

“Her first,” he told him in a tone that brooked no room for argument.

Another firefighter moved towards his wife’s window. “Ma’am, can you tell me your name?” she asked.

“Elain,” his wife answered.

“Are you in any pain?”

“My head hurts a bit.” Those doe eyes looked at the other woman. “I’m pregnant.”

She turned her head and yelled, “Get me the jaws!” Looking back at Elain, she reached in and wrapped a C-collar around her neck. “How far along are you?”

“Fifteen weeks.”

A nod. “All right, Elain. We’ll have you out in a jiffy and get you over to the hospital to have your baby checked out.”

Neither of them bothered to correct her on the number of babies. It wasn’t relevant, only that they needed to get her out. Once the door was opened, they began moving her onto a backboard. Azriel wrenched the driver’s side open, wanting to get to her as quickly as possible.

“Sir! You need to be checked by the paramedic,” somebody called out but he ignored them, rounding the vehicle to where Elain was being placed on a stretcher. Just before he reached her, another voice called his name—one he couldn’t ignore. He turned, finding Cassian running over to him, flashing a badge to one of the firefighters to get past him. Rhys, Feyre, and Nesta stood just beyond the scene at their cars, all watching his wife being checked out.

“What the hell happened?” Cassian demanded, eyes flitting over to where Elain was being hauled towards an ambulance.

“Hit and run. Fucker took off after T-boning us,” he snarled, tone murderous. They would not get away with this. Not with his pregnant wife in the car with him. Az glanced up and saw the street cameras, angled just right to have caught the entire accident. “Cash, get me the film from that camera,” he indicated with a nod of his head before swiveling on his feet and prowling toward his wife.

Cassian kept stride with him, took in the responders on the scene, and lowered his voice to not be overheard. “Az, the police will investigate. Just let them do their job.”

Azriel whirled on his brother. “You either get me that tape, Cassian, or I’ll get it my way. Either option, I will find out who did this to her.” There was no arguing when he stepped into this role. This wasn’t a brother asking for a favor. This was the head of the Velaris Mob Boss demanding it.

His voice turned deadly, taking on the dangerous threat he used to get what he wanted.

When it looked like his brother was about to argue, the female firefighter shouted, “Victim is fifteen weeks pregnant. She needs to be checked out by a doctor.”

Elain called Az’s name and he turned, striding towards her but not before he caught how Cassian’s face paled. Or the shocked looks from their siblings. Well, that’s one way to find out, he thought to himself as he reached his wife’s side and took her hand.

She clutched his fingers, her face still scrunched with worry. He gave her a reassuring squeeze, placing a kiss on her forehead before they loaded her into the back of the ambulance. Az climbed in after, sitting down on the bench and gripping her hand once more. He glanced back out the door and found Cassian standing there.

“I’ll get you that tape,” he said quietly; fierce determination blazed in his hazel eyes to help his brother wreak havoc over the person who went after his pregnant wife. Only Cassian could understand the fear of something like this, having already gone through a pregnancy with Nesta. Without another word, he shut the doors to the ambulance.

Elain looked up at him, his name falling from her lips. He brushed a thumb over her forehead. “Everything is going to be fine, love. Just try to relax.” It was empty words, they knew that. Knew neither of them would settle until they heard both of those heartbeats on a monitor.

He just hoped he was holding it together enough for her until they could confirm she was still pregnant.

And may God have mercy on the fucker who caused this, if she wasn’t.

~~~

They ushered Elain into a private room, hooking her up to a fetal monitor. The doctor moved quickly, shoving her dress up to reveal her bare stomach while a nurse covered her hips with a blanket.

She flinched slightly when the cold gel was applied to her skin and Azriel brought her fingers to his lips, kissing her across the backside of her knuckles.

It was like the world held its breath as they searched for those two heartbeats.

“Baby number one looks good,” the doctor said, clicking a button and sending the hummingbird’s wing pattern of a heartbeat into the room.

Elain squeezed his hand, a soft sound passing between her lips in relief.  

The wand moved on her belly, searching for their other little one. “And, there they are. Hiding behind their sibling.”

When the second heartbeat reached their ears, Elain twisted, sobbing into Az’s chest with utter joy. He wasn’t very far behind her, letting tears of relief slip from his eyes as he cradled her against his torso. His hand rubbed her shoulder, lips pressing to the crown of her head, offering comfort to her through his presence and touch.

The doctor cleaned her off, smiling at the two of them. “Everything looks good on the monitor,” she started after giving them a moment. “We’ll keep you here for another hour or so just to be safe before we discharge you. If you have any bleeding in the next few days, come in right away.”

Elain seemed unable to answer, so he did it for her. “We will, thank you, doctor.”

“There also appears to be a group of people waiting for you guys in the lobby. Would you like me to send them in or give them a message?”

He crouched, putting himself at her eye level, wanting Elain to make the decision. Az cupped her cheek, thumb brushing away the tears under her eyes. “Love, do you want to see the family now?” he asked, voice low.

She sniffed, eyes still flooded with silver. The subtle shake of her head told him she wasn’t quite ready for the company yet.

Azriel rose, perching himself on the edge of her bed, and tucked her back into his chest. “Can you tell them that we’re okay, and I’ll come to get them when we’re ready for visitors?”

“Of course. Page the nurse if you need anything.” Without another word, she slipped from the room, the door clicking shut behind her.

Elain fisted his shirt, taking in his cedar and mist scent deep into her lungs. He gave her whatever time she needed, letting her get herself together. “I was so scared,” she whispered, burying her face further into his embrace.

Azriel was grateful that she seemed to find comfort in him, in his touch, his scent. He held her tighter against him, murmuring, “Me too.”

She held onto him for a few more precious moments before pulling back to look up at his face. “I didn’t see the other car when they pulled me out.” Her brows furrowed as she tried to put the pieces together. “Were we in a hit and run?”

“Yes,” he said, brushing his thumb back and forth over her cheek.

Her eyes flicked between his. “Do you think we were targeted?”

He wouldn’t lie to her—refused to, but also didn’t want her to be even more frightened than she already was. “I do.” Az saw that kid look directly at him, his eyes widening in understanding that he was, in fact, not dead, before taking off from the scene. He didn’t recognize him, but if he had to place a bet, he’d say it was one of Frankie’s lower levels who crossed to Elias’s side.

Az didn’t think either of his brothers would call a hit like that. Middle of the day, busy street. It wasn’t their style. But Elias was careless, greedy, and a poor decision-maker. He sighed, brushing his lips to her forehead. “The kid looked me dead in the eye before leaving. He was scared that I was still alive.”

“How old do you think he was?” Elain asked.

“I’d say we have at least a decade on him. Seventeen, maybe eighteen.”

“So, just a kid then.”

He cocked his head to the side. “You say that like it’s excusable.”

She shook her head. “I’m not excusing what he did, but we both know how young kids are trapped into joining those gangs. Through manipulation and fear. There’s a reason you won’t allow anyone that young to be brought in, Az, and you know it. I don’t think I’m going out on a limb to question if it was his idea or he was put up to it.”

His lips quirked up as she spoke like a true Mob queen. “If you had to guess who would put him up to it—”

“Elias, no doubt. We both know he’s been itching to strike at us since he showed up at the hospital. And you said he was trying to recruit kids from Frankie. Perhaps he offered this kid a way out from under Illyrian rule.”

“There is only one way out from Frankie’s Mob,” he told her, letting the words hang heavily between them.

Elain let out a deep breath. “I know. Either way, he’s dead. Elias is likely to kill him for failing, or Frankie and Nick will for attempting to leave.”

It floored him to just how similar her train of thought was to his. She observed and listened and picked up on every single thread laid down. Understood all of the connections and bloodshed as if she’d been a part of it her whole life. He couldn’t say that the revelation was thrilling, but it also made his chest ache. Az never wanted her to be so in tune with his world. Didn’t want her to have to think about the worst-case scenarios and determine ways around them. But here she was, doing just that and not shying away from it.

To think he couldn’t love her any more than he already did.

“I have to agree with your assessment. Elias will not get away with this; with what he’s done to you.”

She didn’t balk at the threat in his tone, simply took his hand in hers and squeezed. “Despite what he’s done, is going after him the best idea? Things could escalate.”

“We can’t let this go without repercussions, love. Others will hear about this and wait to see how I respond. If it’s not a show of force, they’ll think I’ve gone lax and more will come. I need to be aggressive with my actions.”

It looked like she wanted to argue some more, but decided against it, bringing his hand up to her mouth to kiss his scars. “Do you want to go get the others now? I’m ready to see them.”

He smiled down at her, cupping her cheek one more time. “I’ll be right back.” Az pressed his lips to her forehead before he slipped from the room, knowing that that conversation was far from over. But he’d let it go for now. She had been through enough today without him pushing her on it. But this was one thing he would not, could not budge on. Not if he didn’t want to keep her safe. Especially now with their growing family.

Azriel wasn’t even to the edge of the lobby when Nesta shot out of her chair.

“Is she all right?” his sister asked, face drawn with worry.

His eyes glanced to Cassian behind her, cradling a sleeping Sutton in his large arm, Feyre and Rhys next to him. “She’s fine,” he told them, sensing their relief. “They want to keep her here another hour or so, just to be safe, but you guys are welcome to come back with me if you’d like.”

“Does she want company?” Feyre asked, edging to her eldest sister’s side. “We don’t want to intrude—”

“She asked for you all. No intrusion,” Az interrupted her.

Cassian swallowed, his eyes looking down at the small thing in the crook of his elbow. “You know we all heard the firefighter…is the baby okay?”

He had a feeling one of them would ask, but he wanted to make sure Elain was present for it. So, he said instead, “Everyone is fine. We can talk more in her room.” Turning on his heel, he headed back toward Elain’s private room, knowing they’d follow him closely.

Opening the door, he caught Elain looking intently out the window, seemingly oblivious to the world around her. “Love,” he called out to her, making her snap out of her reverie and turn to face him. “Our siblings are here.”

Her smile lit up his entire chest, despite the current circumstances. Gods, she was radiant when she smiled at him like that.

He held the door open, letting their family shuffle in. Nesta and Feyre made a beeline right to either side of her, gripping her in a firm hug.

“Are you all right?” Nesta asked again, cupping her cheeks in her palms.

Elain laughed slightly. “Yes, I’m fine.” Her eyes landed on his at the foot of her bed and he nodded at her, answering her silent question. One small hand swept down over the slight swell of her belly. “We’re all fine,” she added, a bit more shyly.

“I can’t believe you two are pregnant already,” Rhys stated, resting a palm on her lower leg.

Az laughed. “Strong swimmers,” he boasted.

“Asshole,” Cassian muttered. It wasn’t a secret that he and Nesta had struggled a bit to get pregnant. His wife was, apparently, just incredibly fertile.

Elain just shook her head, eyes rolling at the exchange.

“How far along are you?” Feyre asked, interrupting what she knew was going to be another ridiculous argument.

“Fifteen weeks. Or just over,” she answered.

Nesta blinked in surprise. “Do you know what you’re having?”

Her lips quirked up in the corner as she eyed him. “A boy.”

Their family erupted into congratulatory shouts for them both, grabbing them into hugs. Az waited until they quieted down before announcing, “And a girl.”

All four heads swiveled to him.

Silence descended upon their family for a few tense moments before Rhys finally demanded, “Explain!”

“We’re having a boy and a girl.”

He could see the lightbulbs going off above their heads. It was rather humorous to watch them connect the dots.

“You’re having twins?” Cassian breathed, eyes wide as saucers.

Elain chuckled at their expense. “Yes, my husband infested me with his superseed for two babies.”

Azriel barked out a laugh. “You’re one to talk miss fertile as fuck.”

Their family erupted into a fit of hysterics at the exchange and that brought the largest smile to his face. Elain caught his grin, offering him one of her own. Fuck, he loved her so damn much and he couldn’t wait to have his two little ones welcomed into such a loving family.

He still had to handle Elias, still needed to confirm who else was involved in the hit on them, but he pushed that aside and focused on this moment with his pregnant wife and their siblings. Az would get his revenge…just not today.

~~~~~

Remember, sharing is caring! Please reblog if you liked the fic. It helps spread my work and I truly appreciate it. 💕

While I have moved most of my fics to AO3 only, I am still going to utilize a tag list here on Tumblr. This as a permanent solution and may change in the future. For notifications, you can follow and subscribe to my fanfic account where I will be reblogging updates and snippets only. You can also find me on ao3. If you would like to be added to my tag list, please leave a comment on this post.

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Some tags seem to not want to link, which could be related to your visibility settings. Sorry about that!

[wardpayton]

Appetizers and Snacks - Hot Artichoke Spinach Dip

This rich, delectable hot artichoke dip is enhanced by the distinct flavors of three cheeses.

[lee-romee]

spring recipes

desserts

carrot cake coffee cake

carrotcake muffins

coconut cupcakes with coconut cream cheese frosting

frozen yogurt bark

lavender loaf with blueberry icing

lemon zucchini cake

matcha amaretti cookies

rhubarb upside-down cake

robin's egg coconut cake with cream cheese frosting

sugar cookies

drinks

green smoothie

rose milk

strawberry latte

thandai (indian drink of nuts & spices)

entrées/mains

broccoli burrata pasta salad

greek yogurt chicken salad

seasame ginger steak skewers

spinach pasta

three-cheese lemon basil pizza

zucchini risotto

salads

herb, tomato, cheese salad

kale salad

koreiskaya morkovcha (russian/korean carrot salad)

spreads

golden beet hummus

garlic scape butter

roasted garlic white bean dip

lemon peel jam

ramp pesto

[xanadontit]

Here you go, @itwascaseybitch ❤️

I used fresh spinach because we had it on hand and it works great. This is so easy; the most labor intensive part was cutting up the bread to make crostini and you can easily skip that and buy them (or crackers or whatever).

[imnotsonia]

bad recipe (partly my fault for burning it)

[angelkin-food-cake]

Focaccia Cake

1 heaping tsp., (½ pkg) active dry yeast

pinch of sugar

⅓ cup warm water, about 100ºF

1 cup + 2 Tbsp. water, at room temperature

1 Tbsp. extra virgin olive oil + more for topping + greasing the pans

1½ tsp. salt

1½ cups bread flour

2 cups or more all-purpose flour 

Topping:

olive oil, for brushing

cherry tomatoes

about 1 cup parmesan cheese

fresh basil, julienned

salt and pepper

Spinach Dip:

2 Tbsp. extra virgin olive oil

heaping 3 cups baby spinach, coarsely chopped

2 large cloves fresh garlic, minced

6 oz. softened cream cheese

¾ cup light sour cream

6 Tbsp. fresh shredded parmesan cheese

dash of cayenne pepper

a hefty pinch of kosher salt

a generous sprinkle of ground pepper

Pesto Cream Cheese:

1 Tbsp. prepared pesto

6 oz. cream cheese

Cake:

Stir the yeast and sugar into the warm water. Let it rest for 10 minutes, or until super frothy.

In a large bowl, mix the olive oil into the room temperature water. Add the frothy yeast water. Whisk in the salt and bread flour. Then, one cup at a time, whisk in the rest of the flour. As the mixture goes from a batter to a thick dough, you’ll want to switch to a wooden spoon. By the time you get to the last cup of flour, you’ll be able to knead the dough. Begin to knead it in the bowl trying to incorporate the flour stuck to the sides and bottom of the bowl. Once the bowl is clean, turn dough out onto the cupboard and knead for 8 minutes, adding flour as necessary.*

In a large clean bowl, pour in about a teaspoon of olive oil and using your hand or pastry brush, spread the oil out to cover the bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and set aside to rise for an hour and a half, or until double in size.

Brush the bottom of three 6-inch cake pans with olive oil, lining the bottoms with parchment paper brushing with additional olive oil. Divide the dough between the pans and use your fingertips dimple and spread the dough out to fit. Brush tops with olive oil and divide sliced tomatoes, parmesan, and basil between the loaves. Cover and set aside to rise for an hour and a half. Sprinkle with salt and pepper.

With 30 minutes to go before the rise finishes, place an iron skillet on the lowest shelf, or base of your oven. Preheat the oven to 400ºF. Meanwhile heat up some water. Pour into the skillet when you place the loaves in the oven. The water will create steam for when the bread is baking.

Bake for 20 minutes or until the top is evenly golden, rotating half way through. Turn out onto a wire rack within 3-5 minutes of removing it from the oven; this will keep the bottom of the bread crispy. Cool for at least 10 minutes before eating.

Spinach Dip:

Heat olive oil in a skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, stir while cooking a minute then turn heat off.

Sir together the cream cheese, sour cream, cooked spinach mixture, parmesan cheese, cayenne, salt, and pepper. Mix until combined. Place in the fridge until loaves are cool enough to slice and fill.

Cream Cheese:

Beat together the pesto and cream cheese. Pipe onto your lunch cake.

To assemble and serve, cut each loaf in half horizontally. I do this by placing toothpicks around the perimeter of the loaf exactly in half I then use a long serrated knife to cut above the toothpicks. (Like THIS minus the floss.) Otherwise, I promise, I’d have the most uneven layers ever. Divide spinach dip between each and top with the tomato-covered top of the bread. Pipe pesto cream cheese around the edges. Slice and serve.

[queenofcandynsoda]

Sol Fertilis Holidays: July to December

July

Third Sunday- Father’s Day/Day of Peach Roses: It is to commemorate fathers.

28th-National Delta Day/Day of Green Gladiolus: It is the day of celebrating Deltas. Deltas would get gifts from their children, spouses, and siblings. They would go to attend sports games, funfairs, ski resorts, and theaters. Some Deltas would even get promoted to a higher position by their Alpha employers.

August

1st- Harvest Festival/Day of Grapes and Grains: It marks the beginning of the harvest and the stockpiling of food for the upcoming autumn and winter. The most notable is the large-scale carnival when people would go to parades, block parties, festival shows, barbecues, and dances. Alewives would be in churches giving away wine on this day to all of the ranks. Families would make a large loaf of bread to eat with either salt, spinach artichoke dip, marinara, garlic sauce, beer cheese, whipped feta, or dipping oil. Couples would handfast as they go to parks or gardens. 

8th- National Omega Day/ Lillemore Day/ Day of White Carnations: It is the day of celebrating Omegas and the birthday of Lillemore Rosário, an Omega who was assassinated after the election when the PNP won the majority. Families would take their Omega spouses and children to gardens for picnics or go to funfairs. Many people in Olympia would go to visit the Lillemore statue in front of the Royal Perfume Conservatory to pay their respects. 

24th to 31st- Celebration of Champions: It is a week-long sports festival where young athletes compete in different sports, such as soccer, triathlon, shooting, rowing, boxing, tennis, and fencing. The winner would be given a golden olive wreath and can represent Sol Fertilis in the Olympics. 

September

Second Sunday- Fest of Elders/Grandparents’ Day/Day of Amaranths: It is to commemorate grandparents and Elders.

Autumn Equinox- Fest of Wine/Day of Gathering: It is the first day of autumn. Alewives would give bottles of harvested beer and wine to start the day. Families would attend church to give offerings to Mars Sol and his family, along with his sister, Vesta Luna. A Delta Plus Lar would then sacrifice an ox to mark the end of the Mars Sol half of the year.

October

12th-National Beta Day/Day of Blue Hydrangeas: It is the day of celebrating Betas. All of given gifts from their employers and spouses. It is then split up into three categories depending on rank. Beta Pluses would attend theaters of performing arts or opera and formal restaurants. Beta Neutrals would attend dramas or comedies, go to ballrooms to dance, and eat in standard restaurants. For Beta Minuses, their Gamma Minus spouses would join them in a mass dance, similar to this. Then, they have dinner in communal restaurants, parties, and watch plays or musicals. 

31th-Fasting Day/Day of Fast: It is the day of fasting and abstinence. The night before, families would eat meals and would not eat for one day. They would attend mass in the church and pray. Babies and toddlers would be exempt from fasting. As this is a day of sexual abstinence, Mating Ceremonies are postponed and the Pleasure Venues will be closed on this day. 

November

1st- Fest of Offerings/Day of Folklore: It is the day to commemorate those who had passed on. The families would have a large feast to break the fasting. Alpha pups would gather around a bonfire in the evening. They would play games, wear wreaths, and crowning of the Pumpkin King, or Pumpkin Queen. Children are given sweets to represent giving food to Mars Sol’s children. It also marks the end of the harvest festival.

20th- Children’s Day/Children's Celebration/Day of the Blooming Daisy Sweet Peas: It is to commemorate children and grandchildren.

December

Winter Solstice- Fest of Midwinter/Day of Vesta Luna: It is the first day of winter. It is celebrated with family gatherings, feasts, gift giving, Midwinter shows, singing, and attending church. In a church, a Delta Plus Lar dances on the ground, usually barefoot on snow. Then an Omega would wear a white dress with red flame designs and a veil and sit on a curule seat. They sing a hymn commemorating Vesta Luna’s gift of the hearth, home, and prosperity. 

31st- New Year’s Eve: The celebration of the end of the Gregorian New Year.

[rabbitcruiser]

National Cheese Lovers Day

Chances are you don't just like cheese, you love it. If that's the case, you are in for a treat—today is National Cheese Lovers Day! Cheese is made from curds—the bits of protein that form when milk sours—from the milk of cows, goats, sheep, and buffalo. Spices, seasonings, mold, temperature, and age help determine its flavor and texture, and these in turn help determine how it is classified. Common classifications and some examples include fresh cheese like ricotta, soft cheese like feta, semi-soft cheese like Fontina, semi-hard cheese like Gouda, hard cheese like Cheddar, double or triple crème cheese like Brillat-Savarin, blue cheese like Gorgonzola, washed rind cheese like Limburger, and bloomy rind cheese like brie. The name "cheese" comes from the Latin word caseus, which stems from the Proto-Indo-European root kwat, which means "to ferment" or "to become sour."

Cheese dates back to before recorded times. Legend has it that it was first made by accident: an Arabian merchant who was keeping milk in an old sheep stomach found that it had separated into curds and whey. This reaction was caused by heat and from rennet, an enzyme found in the stomach. This was perhaps around 8000 BCE, around the time that sheep were first domesticated.

Cheese became a way to preserve milk before the invention of refrigeration. The curds were strained, and salt was added, which helped it keep longer. Still, cheese had a short shelf life and was made fresh and eaten daily. According to archaeological findings, some of the first intentional cheese making was being done around 5,500 BCE, in the area that is now Poland. Beyond Europe, there is evidence of early cheesemaking being done in the Middle East and Central Asia.

Romans made many different kinds of cheese and making it became a culinary art form. They spread their methods north into Europe, where they were adapted by monks. In Northern Europe, the climate was cooler, so less salt was needed for preservation. This cheese tended to be creamier and milder. Aged, ripened, and blue cheeses also came about in these cooler climates. During the Middle Ages, European cheesemakers originated Parmesan, Gouda, Camembert, and Cheddar.

Mass production of cheese started in 1815 when the first commercial cheese factory opened in Switzerland. Processed cheese, which consists of cheese combined with milk, emulsifiers, stabilizers, flavoring, and coloring, made its debut about a century later. It gained in popularity during the World War II era, becoming more popular than natural cheese. In more recent years, artisan cheesemaking has been making a resurgence.

Cheese is easy to love on its own, but it also goes well with soufflés, soups, and pastas, and can be paired with many foods. It many times is also paired with white or red wine. Being that there are so many kinds of cheese, there is plenty of love to spread around. On National Cheese Lovers Day, we eat and enjoy as much cheese as possible.

How to Observe National Cheese Lovers Day

Celebrate National Cheese Lovers Day by eating cheese! Put it on crackers or a sandwich, make yourself a pizza with an extra heaping of it, or eat some nachos. Make your own cheese or try a cheese out of your comfort zone. Buy hard, soft, and blue cheeses, as well as things to pair with them such as grapes, olives, or tomatoes. Don't forget to buy some wine, too. If you are feeling creative, you could design a cheese board. Let your cheese sit out for a half an hour at room temperature to give it a better texture and flavor. Then, enjoy it with your friends, perhaps at a cheese party at your home. To burn off some of those cheese calories, you could get yourself moving and visit a cheese factory or plan a trip to a cheese festival.

Source

[crowleyaj]

a few quick recipes for when you have no energy or time to cook, made in 10-45 minutes, 1-2 portions, also budget friendly (basic cooking knowledge assumed. sorry, no precise measurements in my kitchen, cook with your soul. I hope it makes sense):

cook pasta, mix with half a jar of pesto, sprinkle some cheese on top

wash and quarter unpeeled potatoes, season with a mix of olive oil, tsp of salt, half tsp pepper, two tsp of literally any herbs you have (provencal or za'atar are my favourites), and bake at 220°C until crispy. serve with a dip of your choice. or mayo. works too

mix 200 ml of milk with a pinch of salt and just enough plain flour to make it not too runny or too thick. might be around a cup. this makes 4 crepes. lightly fry on each side until golden brown. eat with whatever you have, sweet or savoury. non-stick pan needed

fry one onion, add bell pepper, (optional: ginger, garlic, half a chilli), add diced chicken, salt, and pepper, cook through, add a jar of any kind of curry sauce. eat with rice or bread

fry one onion and two cloves of garlic, add a can of diced tomatoes, salt, pepper, sugar, and basil, add half a tub of creme fraiche or similar product, blend, add some parmesan. serve with pasta. amazing sauce.

grate two medium carrots, saute on some butter with salt and pepper for like two minutes, add hot water (I boil it in a kettle), add noodles (rice vermicelli are the best), simmer until they're done, add parsley if you have it. soup.

saute halved cherry tomatoes on garlic and butter + oil until soft, add salt and pepper and chilli flakes, sun-dried tomatoes if you have them, add a bag of spinach, leave until wilted. add half a cup-ish of parmesan. mix with pasta. top notch

the same as above but with prawns instead of spinach if you're feeling fancy. cook prawns before tomatoes

saute 100g of mushrooms on garlic and butter with salt and pepper until there's no water left in them, add 150ml-ish of cooking cream, add half a cup of parmesan. mix with pasta

the same as above but with bacon lardons instead of mushrooms if you eat pork

fry an onion, add any veg you have (at least two kinds, I do pepper, courgette and mushrooms), stir fry until it's all done, spices: salt, pepper, paprika, garlic powder, a bit of curry powder, chilli. mix with cooked rice. lazy risotto.

grab a small tray of chicken thighs or breast, season with salt, pepper, chinese five spice or literally anything you like, bake at 200-220 until done. eat it like that. or with rice and you have two meals

fry an onion, add salt, pepper, and a bit of sugar, crack three eggs into it, scramble, mix with cooked pasta. optional: bacon or ham or smoked tofu if that exists in your country (lidl has it)

saute minced garlic on oil, add salt, pepper, chilli flakes, and juice from half a lemon, add broccoli, stir fry for a bit, add spinach (optional), add lemon zest and some parmesan. mix with pasta. more parmesan on top

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[streetsoflondonguide]

Mykonoss Victoria: A Mediterranean Feast Awaits

Located near Victoria Station, Mykonoss Victoria is a Mediterranean-inspired café and patisserie offering an extensive menu that blends authentic flavors with modern dining. With dishes ranging from traditional Greek breakfasts to hearty mains and indulgent desserts, Mykonoss Victoria provides a rich culinary experience that celebrates the essence of the Mediterranean.

Mezze: A Celebration of Sharing

The mezze options at Mykonoss are perfect for those who enjoy variety and sharing. Highlights include:

Tzatziki: A refreshing yogurt dip infused with cucumber, garlic, and olive oil, served with warm pita bread.

Melitzanosalata: Smoky aubergine paired with red pepper and seasoned with parsley and garlic.

Octopus in Vinegar: Tender octopus marinated in white wine vinegar, pomegranate syrup, and fresh herbs for a tangy delight.

For a more extensive experience, you can mix and match three mezze dishes, served with warm pita bread.

Mains That Delight

Mykonoss excels in delivering hearty and flavorful mains that satisfy every craving. Signature dishes include:

Chicken Souvlaki: Marinated chicken served with a mix of fresh salad, warm pita, and creamy tzatziki.

Grilled Lamb Chops: Herb-marinated lamb chops paired with salad, tzatziki, and pita bread.

Vegetarian Moussaka: Layers of roasted aubergine, potato, and pumpkin topped with rich tomato sauce and creamy béchamel.

Each dish is crafted to bring out the authentic flavors of the Mediterranean, making every bite a memorable one.

Breakfast and Brunch: A Mediterranean Morning

Start your day with a hearty Mediterranean breakfast at Mykonoss. Available until 4 PM, the brunch menu features:

Greek Avocado on Toast: Creamy avocado with crumbled feta, cherry tomatoes, and Kalamata olives on toasted bread.

Spanakopita: A savory pie filled with fresh spinach, feta, and fragrant herbs, served with tzatziki and salad.

Strapatsada: Scrambled eggs cooked with tomato, shallot, and oregano, topped with feta cheese and served with pita bread.

For those who prefer something lighter, options like Florentine with poached eggs, spinach, and hollandaise on brioche provide a touch of elegance.

Sweet Treats and Beverages

No Mediterranean experience is complete without indulgent desserts, and Mykonoss Victoria delivers with their selection of baklava, cakes, and freshly brewed coffee. Pair your meal with a specialty latte or a refreshing tea to round out your dining experience.

Visit Mykonoss Victoria

For a true taste of the Mediterranean, visit Mykonoss Victoria near Victoria Station. Whether you’re stopping by for breakfast, lunch, or dinner, the warm hospitality and authentic flavors of Mykonoss Victoria will leave you eager to return. 📍Address: 63 Wilton Rd, Pimlico, London SW1V 1DE, United Kingdom Website: https://www.mykonoss.co.uk/

[artsychowroamer]

Pick of the Month: Downtown Kitchen

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

DOWNTOWN KITCHEN

There are a number of high quality, consistently good eating spots in downtown Canton, Georgia. One of our latest favorites for date night dinners is Downtown Kitchen. Claiming not to follow trends but setting the standard, this local favorite wants to provide perfection for your best dining experience.

HISTORIC DOWNTOWN LOCATION

Located behind the black exterior at 140 East Marietta Street, this cozy casual spot offers bar, booth, table and outdoor patio dining options. Simplicity is the word of the day with entrees changing daily according to market and seasonal availability for a farm-to-table experience from a practiced hand in the kitchen.

We hit the place with friends most recently on a Friday evening without a reservation. We like early dining so the fact that Downtown opens earlier than most is great. At 4:30, we were one of two or three tables and had our pick of where to sit.

COCKTAILs & BREAD

Our waiter arrived with cocktail menus and trays of fluffy fresh bread with a spicy tomato dipping sauce on the side. We looked over the menu and odered a few drinks first. While some of us stuck to the usual like a martini with blue cheese olives, others chose a Tom Collins, a Georgia peach old fashioned and a ginger jackass mule from the make-your-own-mule choices.

Our drinks arrived quickly and perfectly with the right chill, glass choice and garnishes-both pretty and delicious. They were a heavenly match with the bread and spice of the dip. If those don’t do it for you, there are Margarita and Sangria choices as well as a very nice curated menu of white and red wines.

California, Oregon and Washington are represented with a couple of Rieslings, Sauvignon Blanc and Chardonnays ranging from $7-11 a glass. Italy and Eastern Europe provide some nice Pinots. California and Italy provided some lovely reds like Malbec, Zinfandel and Cabernets ranging from $8-12.

FIRST COURSEs

We opted to order both Caesar and kitchen salad plates for table sharing with our bread and drinks. Both were very good with fresh crisp greens and just the right amount of dressings with anchovy forward creaminess and sweet tangy balsamic vinaigrette.

The caesar had crunchy bits of sunflower seeds for a twist making it even saltier with the sprinkle of parmesan. The kitchen offered juicy grape tomatoes, red onion and crisp cucumber with bits of blue cheese.

SECOND COURSE

Pay attention to the blackboards for the daily soups and specials. We ordered the French onion and fall squash for a second course. Both were a tasty different take on the usual recipes. The broth had a different herb that popped with gruyere cheese instead of Swiss while the squash offered creamy smooth texture and warm herbs like cinnamon and nutmeg.

We also decided to try the Asian tuna tartar. Served in a martini glass, the fish was rough chopped in small cubes and super chilled. Cold avocadoes and chopped green onions were mixed in with a dressing of soy sauce, rice vinegar, sugar and sesame oil for shut-the-front-door goodness topped off with a crunchy crisp fried wonton chip.

Want other choices? You got them with fried calamari or shrimp, hanger steak wontons or crab cakes. We’ve also had the spinach and artichoke dip mixed with cheese along with tortilla chips for some lip smacking dipping on previous visits.

ENTREES

The kitchen specializes in steak and offers a lot of different items to pair with it should you opt to go that way for your entree. A sirloin, filet, strip or hanger are the four cuts of choice. Your pairings range from Asher blue cheese to mushrooms and chimichurri or horseradish sauces.

We opted to try a special from the board as one choice and took two items off the regular menu as well. Fried green tomatoes came to the table crispy and hot with a touch of sour cream, sweet berry jam and micro greens for a perfect finish. The mushroom raviolis with tomato cream sauce are a menu staple that everyone raves about. They were pretty gosh darn good. Hands down however, the winner was the short ribs over creamy mashed potatoes with crispy fried onion rings. The demi-glace was delicious and hearty while the meat was fork tender.

DESSERTS

A word about desserts. Leave room for some. We decided two to share was about all we could do so pistachio pie and creme brule were the evening picks. The former was creamy and semi-sweet with the crunchiness of fresh nuts on top. The brule classic and prepared properly with the crisp sugar topping to the finish.

COZY DATE NIGHTS

I like sitting at the bar on the weekends just to run in and grab a quick drink sometimes. The interior is casual, dark and cozy which makes for the best date night dinners. The high booths provide privacy and a level of quiet that makes this restaurant unusual as well. Loud experiences are the norm everywhere anymore so this spot makes it easy to have a conversation with your peeps.

CONCLUSION

This is the same team that brought you Queenie’s and Goin’ Coastal also in downtown Canton. So you can see why this spot should be next on your bucket list whether it’s for date night or a get together with friends. The food is simple, well prepared, fresh and tasty. The seasonal changes mean you won’t tire of the menu. You never know what might be on the blackboard as a special. Grab your better half and check it out soon. Tell ‘em I sent ya OK?

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. Check out the next post on traveling off-season in Italy. Until next time…

Cheers!

ArtsyChowRoamer

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[getbudslegalize]

How to Make Greek Chicken Meatballs: A Flavorful Mediterranean Delight

How to Make Greek Chicken Meatballs: A Flavorful Mediterranean Delight

Are you craving a healthy and delicious meal with a Mediterranean twist? What if you could create a flavorful dish in just 30 minutes? Look no further than Greek chicken meatballs!Inspired by the fresh and vibrant flavors of the Mediterranean, these meatballs are packed with bold ingredients like oregano, garlic, and tangy feta cheese. Not only are they versatile, but they also offer a guilt-free meal option rich in lean protein.Whether you're hosting a party or simply cooking a family meal, these chicken meatballs are guaranteed to impress. In this guide, I’ll walk you through step-by-step how to make them from scratch. Why You’ll Love These Greek Chicken Meatballs with Feta These meatballs are not only easy to make but also:- Healthy: Ground chicken is a lean protein, making this dish a guilt-free option. - Bursting with Flavor: Mediterranean herbs like oregano, lemon zest, and feta cheese add a zesty, savory kick. - Versatile: Serve them with a side salad, pita bread, or your favorite dipping sauce. - Kid-Friendly: These tender meatballs are perfect for picky eaters! Step-by-Step Guide: How to Prepare Perfect Greek Chicken Meatballs - Difficulty: Easy - Preparation Time: 15 minutes - Cook Time: 20 minutes - Servings: 4 - Cost: Medium Before diving into the cooking process, let's gather the essential ingredients. Here's what you'll need: Main Meatball Ingredients: - 1 lb ground chicken - 1/3 cup crumbled feta cheese - 1/4 cup breadcrumbs (use almond flour for a gluten-free option) - 1 large egg - 2 cloves garlic, minced - 1/4 cup red onion, finely chopped - 2 tbsp fresh parsley, chopped - 1 tsp dried oregano - Zest of 1 lemon - Salt and pepper to taste Optional Add-Ins: - 1/4 cup chopped spinach – For added greens - 1/2 tsp cumin – For extra depth of flavor For Cooking: - 1 tbsp olive oil – For pan-searing or air frying Preparation Guide: Follow these simple steps to make perfect healthy Greek chicken meatballs every time! Step 1: Mix the Ingredients In a large bowl, combine the ground chicken, crumbled feta, parsley, oregano, breadcrumbs, garlic, red onion, lemon zest, salt, and pepper. Crack the egg into the mixture and gently combine everything with your hands. Make sure not to overmix, as this can result in dense meatballs.Pro Tip: For a more tender texture, try adding a splash of milk or water to the mixture. Step 2: Shape the Meatballs Once the mixture is well combined, form it into small meatballs, about 1.5 inches in diameter. This recipe should yield around 16-18 meatballs. Place them on a plate as you work to keep things organized. Step 3: Cook the Meatballs You have three great cooking options:- Pan Frying: Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Carefully add the meatballs in batches, taking care not to overcrowd the pan. Sear each side for approximately 2-3 minutes, turning them occasionally to promote even cooking. The meatballs are finished when they are golden brown and have an internal temperature of 165°F (75°C). - Baking: Preheat your oven to 400°F (200°C) and bake the meatballs on a parchment-lined baking sheet for 15-18 minutes, flipping them halfway through. - Air Frying: For a healthier option, preheat your air fryer to 375°F (190°C) and cook the meatballs for about 12-15 minutes, shaking the basket halfway through for even cooking. Step 4: Serve and Enjoy Serve these juicy Greek meatballs with a side of tzatziki sauce, a refreshing Greek salad, or warm pita bread. The possibilities are endless! For a low-carb option, pair them with zucchini noodles or cauliflower rice.Tip: Want a complete Mediterranean spread? Add some olives, hummus, and roasted vegetables to your table. Serving Suggestions: Elevate Your Meal Pair these Greek meatballs with a variety of delicious sides to enhance your meal experience: 1. Homemade Tzatziki Sauce for Dipping: A classic companion to Greek cuisine, tzatziki is made with creamy Greek yogurt, crisp cucumber, fresh dill, garlic, and a hint of lemon juice. This refreshing sauce adds a cool and tangy contrast to the savory meatballs, making each bite even more delightful. Serve it in a small bowl for easy dipping or drizzle it over the meatballs for a flavorful finish. 2. Roasted Mediterranean Vegetables: Elevate your meal with a vibrant medley of roasted Mediterranean vegetables. Toss seasonal veggies such as zucchini, bell peppers, eggplant, and cherry tomatoes with olive oil, garlic, and herbs like oregano and thyme. Roast them in the oven until they're caramelized and tender, providing a colorful and nutritious side that complements the flavors of the meatballs beautifully. 3. Greek Lemon Potatoes: Add a hearty and comforting element to your plate with Greek lemon potatoes. These oven-roasted potatoes are seasoned with olive oil, lemon juice, garlic, and fresh herbs, resulting in crispy exteriors and fluffy interiors. Their zesty flavor pairs wonderfully with the meatballs and brings a satisfying balance to the meal. 4. A Simple Greek Salad: To round out your meal, consider a classic Greek salad. Combine fresh ingredients like ripe tomatoes, crisp cucumbers, red onion, Kalamata olives, and creamy feta cheese. Drizzle with olive oil and a squeeze of lemon juice, then sprinkle with oregano for extra flavor. This light and refreshing salad not only complements the richness of the meatballs but also adds a burst of color and nutrients to your dining experience. Nutritional Benefits of Greek Chicken Meatballs Nutritional Information (Per Serving): - Calories: 250 - Protein: 22g - Carbohydrates: 7g - Fat: 14g These meatballs aren't just tasty; they pack a nutritional punch too!- High in Protein: Ground chicken is a lean source of protein, essential for muscle repair and growth. - Low in Carbs: With the option to skip the breadcrumbs, this recipe can easily fit into low-carb or keto diets. - Rich in Healthy Fats: Feta cheese and olive oil add healthy fats that support brain and heart health. Easy-to-Store and Reheat These chicken meatballs store beautifully, making them an ideal option for meal prep. Simply refrigerate them in an airtight container for up to 3 days, or freeze them for up to 3 months. When you're ready to enjoy, reheat them in the oven for a few minutes or toss them in a skillet to crisp them up.Correlated Article:

10 Quick Healthy Dinner Recipes in Under 30 Minutes Conclusion: A Mediterranean Classic You'll Love This Greek meatball recipe is the perfect combination of flavor and nutrition. Their zesty Mediterranean flavors make them a hit for weeknight dinners, meal prep, or gatherings with friends.Whether you bake, pan-sear, or air fry, these meatballs will deliver tender, juicy results every time. And don’t hesitate to experiment—try adding different herbs or pair them with a new sauce.Give this recipe a try, and you’ll have a new go-to for a tasty, wholesome meal! Share your version in the comments below! Love This Recipe? Share It with Friends! If you enjoyed this recipe, feel free to share it with your friends and family! Use the social media buttons below or pin it for later on Pinterest.Frequently Asked Questions (FAQs) Can I freeze Greek chicken meatballs? Absolutely! These meatballs freeze exceptionally well. Once cooked, allow them to cool completely, then place them in an airtight container or freezer bag.They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or microwave them until heated through.This is a great way to have a quick and delicious meal on hand! Can I make this recipe dairy-free? Yes, you can easily modify this recipe to be dairy free. Simply omit the feta cheese entirely.If you’d like to maintain a similar texture and taste, consider using a dairy-free alternative such as vegan feta or nutritional yeast for a cheesy flavor without dairy.Additionally, using almond milk or oat milk in the meat mixture can add moisture without any dairy ingredients. What can I serve with Greek chicken meatballs? These meatballs pair wonderfully with a variety of sides that enhance their Mediterranean flavors, including:- Tzatziki sauce: A creamy, refreshing yogurt dip that adds a cool contrast. - Greek salad: A vibrant combination of fresh vegetables, feta, and olives that complements the meatballs beautifully. - Roasted vegetables: Seasoned seasonal vegetables provide a colorful and nutritious addition to your meal. - Pita bread or flatbread: Perfect for scooping up the meatballs or enjoying with dips. Can I make these Greek chicken meatballs ahead of time? Absolutely! These meatballs are ideal for meal prep. You can prepare the meatballs ahead of time and store them in the refrigerator for up to 3 days.If you plan to make them in bulk, consider freezing them. Place uncooked meatballs on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag.They can be frozen for up to 3 months, allowing for convenient meal options whenever you need them. Can I bake instead of fry the meatballs? Yes! Baking is an excellent choice if you’re looking for a healthier cooking method.To begin, preheat your oven to 200°C (400°F). While the oven heats up, arrange the meatballs on a parchment-lined baking sheet, ensuring they have enough space to cook evenly.Next, bake the meatballs for about 15-18 minutes, flipping them halfway through. This helps ensure they cook uniformly and develop a lovely golden color.The result? Juicy meatballs that are lighter and healthier, without the need for excessive oil. Baking is a simple way to enjoy this delicious dish while keeping it nutritious! How can I customize the flavors? Feel free to unleash your creativity with this recipe by customizing the flavor profile to suit your taste! You can enhance the meatball mixture with a variety of herbs and spices for a unique twist.For a refreshing touch, consider adding fresh dill or mint. These herbs will bring a vibrant and aromatic quality to your meatballs. If you’re looking to spice things up, experiment with smoked paprika for a rich, smoky flavor, or cayenne pepper for a touch of heat that will awaken your taste buds.Additionally, incorporating chopped olives or sun-dried tomatoes can infuse your dish with even more Mediterranean flair, introducing bursts of briny and savory goodness.The beauty of this recipe lies in its versatility, allowing you to tailor it to your specific preferences. So, don’t hesitate to mix and match flavors to create your perfect Greek chicken meatball! What are some delicious variations of Greek chicken meatballs I can try? Get creative with these delicious variations:- Greek Chicken Meatballs with Orzo: Serve your meatballs over cooked orzo pasta for a satisfying meal that combines tender pasta with juicy meatballs. - Greek Chicken Meatballs Bowl: Create a nourishing bowl by pairing the meatballs with fluffy rice, roasted vegetables, and a drizzle of tzatziki sauce for a refreshing touch. - Greek Chicken Meatballs with Lemon Orzo: Toss cooked orzo with lemon juice and fresh herbs for a zesty side dish that complements the flavors of the meatballs beautifully. - Baked Greek Chicken Meatballs: For a healthier option, bake the meatballs instead of frying them. This method keeps them juicy while reducing added fat. - Greek Chicken Meatballs with Tzatziki: Don’t forget to serve your meatballs with refreshing tzatziki sauce for dipping! This classic sauce adds a creamy, tangy flavor that pairs perfectly with the savory meatballs. Read the full article

[lenarailgun]

Enjoy this smooth and tasty artichoke spinach dip that is easy to make in a slow cooker. Great for gatherings, parties, or cozy nights in.

Ingredients: 1 10 oz package frozen chopped spinach, thawed and drained. 1 14 oz can artichoke hearts, drained and chopped. 1 cup grated Parmesan cheese. 1 cup shredded mozzarella cheese. 1 cup sour cream. 1 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, sour cream, mayonnaise, garlic, onion powder, salt, and black pepper should all be put into a slow cooker. Mix everything together well. For two to three hours, or until the cheese melts and the dip is hot all the way through, cover and cook on low heat. Sometimes stir to make sure cooking is even. As soon as it's done, serve it hot with crackers, tortilla chips, or sliced baguette.

Miranda Nelson

[notsofasttimes]

Enjoy the creamy and cheesy goodness of this spinach artichoke dip that is low in carbs and high in fat. This slow cooker recipe is great for parties or cozy nights in because it is easy to make and tastes great.

Ingredients: 1 package 10 oz frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup shredded Parmesan cheese. 1 cup cream cheese, softened. 1/2 cup sour cream. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put everything in a slow cooker and mix it well. Cover and cook on low for two to three hours, stirring every now and then, until the cheeses melt and the dip is hot all the way through. When it's done, serve it hot with celery sticks, cucumber slices, or pork rinds that are good for you and keto.

Bernard Crosby

[formeryelpers]

Borekas, 5530 Van Nuys Blvd, Los Angeles (Sherman Oaks), CA 91401

Borekas are something special that you can’t get anywhere else. That’s because they were created by the people behind PSY Street Kitchen. The stuffed Israeli-style pastries are cousins to boreks, made with a dough that’s a cross between phyllo and croissant dough. It’s more decadent and buttery than phyllo dough.

Love how the borekas are served hot from the oven with pickles, a hard boiled egg, red schug, and tomato pulp. I found the tomato pulp to be bland, so I’ve always mixed the schug into the pulp – and apparently that’s what you’re supposed to do. Each boreka is sliced for easy dipping and/or sharing.

The menu is simple: 4 kinds of savory borekas (cultured cheese & za’atar; fungi, onion & truffle; potato & brown butter; spinach & cheese), 1 sweet boreka, beverages, and daily specials.

Cultured cheese & za’atar boreka ($13): a golden brown, warm, flaky, crispy, pastry with thin layers, stuffed with a soft cheese that they made in-house and dusted generously with za’atar…the cheese is soft and mild. Love the sides: crunchy, sour pickles, spicy tomato dip, and the hard-boiled eggs. It’s the perfect size for lunch or breakfast.

I’ve tried three of the four savory borekas and the spinach & cheese is my favorite.

This is their second location and it has parking in the back and a larger covered outdoor seating area. Order at the window.

Closed on Saturdays. If you want to pre-order, they accept orders over the phone.

5 out of 5 stars.

By Lolia S.