#Top Recipes 2015

[cherribombart]

Top 10 Recipes of 2015

[jaicourtneyfan]

The Top 10 Recipes of 2015

[dagonborn]

TOP 10 RECIPES FROM 2015

[drarryspecificrecs]

Draco Tops Harry Fest 2024 : (fics only)

@dracotops-harry || official masterpost || AO3 || ∑ = 10 works The Mod(s) : @digthewriter + Banner © : @ladderofyears

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1. All We Want Is Danger by @cassiaratheslytherpuff [E, 9k]

Harry knew, like he always did since they returned to school, that Draco had entered the room. He knew because his heartbeat sped up and he felt a tingling at the back of his neck. The feeling was only made stranger by the rush of arousal that came along with it.

2. As Per Request by @thecouchsofa [E, 17k]

Harry decides that it’s high time to lose his virginity, and figures that asking Malfoy is his best option. He’s fit, he won’t go to the papers, and he’ll be fine with Harry’s ‘no emotional attachment’ plan. Surely nothing could go wrong there.

3. Behind Closed Doors by @stratigraphywrites [E, 77k]

Twelve years after Harry Potter disappeared from the wizarding world and from Draco's life, his daughter starts at Hogwarts.

4. The Burden of Courage by @maraudersaffair [E, 11k]

Harry is head over heels in love with his Auror partner. Too bad Draco couldn't care less about him.

5. A Recipe for Disaster by Jelliebabie [E, 7k]

Harry was really looking forward to returning for Eighth Year, but it's not working out quite as he expected. And that's before he gets paired with Draco Malfoy in Potions! Professor Slughorn might have good intentions, but surely this is a recipe for disaster...

6. The True Golden Boy by PlantHarry [E, 5k]

Harry’s obsession with Malfoy reaches new heights after Harry overhears the DMLE’s receptionist gossiping about a certain… adornment. After spending a couple of days in hell and almost spraining his hand, Harry gets the opportunity to investigate. Is Draco Malfoy the true golden boy?

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✔ other fests in 2024 ✔ fests in other years ✔ Draco Tops Harry Fest : 2023 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011

[jokeroutsubs]

SLOVENIAN CUISINE: EXPLAINED

Extremely confused by Joker Out’s recent post? Don’t worry, we’ve got you covered!

KRANJSKA KLOBASA:

Carniolan sausage is one of the most recognisable Slovenian culinary products. Since January 2015 it has been protected with geographical indication by the European Union. It originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. The sausage is a reddish brown colour on the surface and bears a faint scent of smoke. Each pair is held together with a wooden skewer.

Preparation: It contains at least 75 to 80% pork (aside from bacon) and at most, 20% bacon. It may contain up to 5% water, sea salt from the Sečovlje salt pans, a little garlic, saltpetre and black pepper. No other ingredients are permitted. It has to be cooked before consumption. It is usually eaten hot, together with sour or cooked cabbage or sour turnip.

Perfect for: folk village parties called ‘veselice’, where they are a common choice alongside wine or beer. For that occasion, bread, mustard, and sliced onion are mandatory accompaniments.

IDRIJSKI ŽLIKROFI:

Žlikrofi is a traditional Slovenian dish, originating from Idrija a small town in the east of Slovenia. Idrija is mostly known for its lace and now-closed mercury mines. Žlikrofi were the first Slovenian dish registered as a Traditional speciality guaranteed (TSG).

Preparation: Žlikrofi are made using pasta, filled with a mixture of potatoes, onion, pig lard, chives and other spices. They are best served with ‘bakalca’ (a sauce made out of lamb and vegetables).

Perfect for: Žlikrofi are eaten all year round and can be served either as a starter, side dish or a main course. Alongside restaurants in Idrija, tourists can also try them at the Idrija Lace Festival or at the Idrija Žlikrofi Festival, where žlikrofi are prepared in more than 35 different ways. The žlikrofi festival is held at the end of August, this year it is taking place on the 24th of August.

POTICA:

Potica (a Slovenian nut roll) is the number one traditional holiday pastry in Slovenia. It has been registered as a Traditional speciality guaranteed (TSG) in the European Union since April 2021.

Preparation: It consists of a rolled pastry made from sweet yeast dough, most commonly filled with walnuts, but there are variations with hazelnuts, tarragon, poppy, cottage cheese and others. Its ingredients are quite basic, but achieving the right balance of filling and dough is challenging. Traditionally it is ring-shaped, baked always in the special shaped potica baking mould (ceramic, glass or tin one), called ‘potičnik’, which has a conical protrusion in the middle.

Perfect for: All holidays, especially Christmas and Easter. Slovenian housekeepers are happy to bake it even outside the holiday season to pamper their loved ones.

PREKMURKSA GIBANICA:

Prekmurje layer cake (literal translation: Over-Mura moving cake 😂) is a special cake originating in eastern region of Slovenia, Prekmurje. The name ‘gibanica’ comes from the dialect expression güba and refers to a fold. Since March 2010, prekmurska gibanica is protected in the EU as a Traditional Speciality Guaranteed.

Fun fact: If you are visiting Prekmurje, you can swing by The House of Gibanica, where you can enjoy the full gibanica experience which includes tasting handmade gibanica, made in the traditional way using a protected recipe.

Preparation: The preparation of this layered cake is quite complex and expensive, which is why it is only served on special occasions. Each layer is topped with plenty of sweet cream, eggs and butter. The dessert requires crumbly and rolled dough and four types of filling, made up of cottage cheese, poppy seeds, walnuts and apples.

Perfect for: special occasions like Christmas and Easter. As it is very filling, it’s not ideal to eat (or prepare) in hot weather.

BOGRAČ

Bograč is a hearty dish, consisting of many meats. It is typical of the Prekmurje region. It is a festive dish, as it is never cooked for just one person. It is best when cooked in a kettle over an open fire. In Hungarian this kettle is called 'bogrács' , hence the name of the dish.

Preparation: Sweat onions in lard, then add a different type of meat to the dish at the end of each hour of simmering: first the beef, then the venison, and finally the pork. Season with paprika and add a splash of white wine. Finally, add the potatoes and cook until they are done.

Perfect for: large family gatherings.

Fun fact: Every year, Lendava* organises the international 'bograč' cooking competition called ‘Bogračfest.’ The municipality of Lendava also holds the Guinness World Record for the largest bograč ever prepared (1,801 kg) since 2021.

* A Slovenian town near the Hungarian border.

Content prepared by: @kurooscoffee, @weolucbasu, drumbeat

Graphic design by: X pastellibianchi, anonymous JOS member

English proofreading by: IG GBoleyn123, @flowerlotus8, X klamstrakur

[april-is]

April 1, 2025: Bad New Government, Emily Berry

Bad New Government Emily Berry

Love,       I woke in an empty flat                      to a bad new government; it was cold          the fridge was still empty               my heart, that junkie, was still chomping on the old fuel            vroom, I start the day like a tired     motorcyclist     I want to go very fast and email you about the following happy circumstances: early rosebuds, a birthday party, a new cake recipe but   today it’s hot water bottles and austerity breakfast and my toast burns in protest

      You are not here of course but you live in me like a tiny valve of a man you light up my chambers           Later I will call to tell you about the new        prime minister,      the worrying new developments      and about how I am writing my first political poem     which is also (always) about my love for you

--

Hello, darlings, it's that time again: I'll post a poem every day in April, to celebrate National Poetry Month.

If you know someone who wants to receive these in a daily email, they can head over here and click the Join group link at the top of the page -- or just send a blank email to april-is+subscribe@googlegroups.com

Poems will also be shared on Bluesky! (April Is no longer hangs out on the platform formerly known as Twitter, given its whole N@zi problem.)

==

Today's poem not enough for you? Why not check out the old favs sent on this date in...

2024: vocabulary, Safia Elhillo 2023: Reasons to Live Through the Apocalypse, Nikita Gill 2022: New Year, Kate Baer 2021: Instructions on Not Giving Up, Ada Limón 2020: Motto, Bertolt Brecht 2019: Separation, W.S. Merwin 2018: Good Bones, Maggie Smith 2017: Better Days, A.F. Moritz 2016: Jenny Kiss’d Me, Leigh Hunt 2015: The Night House, Billy Collins 2014: Tim Riggins Speaks of Waterfalls, Nico Alvarado 2013: Nan Hardwicke Turns Into a Hare, Wendy Pratt 2012: A Short History of the Apple, Dorianne Laux 2011: New York Poem, Terrance Hayes 2010: On Wanting to Tell [ ] about a Girl Eating Fish Eyes, Mary Szybist 2009: A Little Tooth, Thomas Lux 2008: The Sciences Sing a Lullabye, Albert Goldbarth 2007: Elegy of Fortinbras, Zbigniew Herbert 2006: When Leather is a Whip, by Martin Espada 2005: Parents, William Meredith

[pixelfoodie]

Succotash is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. Succotash is a dish with a long history. The stew was introduced to the colonists in the 17th century by indigenous Americans. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states. src.: https://www.dictionary.com/browse/succotash, Bowles, Ella Shannon (1947). Secrets of New England Cooking. Barrows, https://www.nytimes.com/2015/08/19/dining/yes-succotash-has-a-luxurious-side.html, https://newengland.com/yankee-magazine/food/succotash-recipe-with-a-history/, Morgan, Diane and John Rizzo. The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition. Pg. 122 photo ref.: https://foodmeanderings.com/corn-succotash-gluten-free/

[castletown-cafe]

Castletown Café Episode 27: Butterscotch-Cinnamon Pie

It's been 8 years.....doesn't seem like that long, does it? On September 15th, 2015, Undertale launched to the world and took the internet by storm, delighting gamers young and old and capturing their hearts and minds with the story, humor, memorable characters, and beautiful music. Without Undertale, there wouldn't be Deltarune.

It's safe to assume that the pie Kris stole between Chapters 1 and 2 as well as the pie Toriel later teaches Susie how to bake is the same pie from Undertale: butterscotch-cinnamon pie. It's the pie Toriel is known for in Undertale, where she asks you early on in the game which flavor you prefer. It doesn't matter if you choose cinnamon or butterscotch, because she later bakes you one delicious pie with both flavors included that compliment each other perfectly.

This pie is well known by fans to restore your health to full HP, regardless of the route you take (which effects how much max HP you have). It even has plot significance! If you know, you know.

Since Undertale's launch, I've made butterscotch-cinnamon pie every September to commemorate it's anniversary. In previous years, I followed pre-existing recipes, but this year, I have concocted my own! The results are a beautiful custard pie with a perfectly-set filling and it tastes as heavenly as the pies I'd made in the past!

While many butterscotch pie recipes out there include a meringue topping, I always opt for a cinnamon-vanilla whipped topping, inspired by @terribletriocreations butterscotch-cinnamon pie recipe. That said, I'd love to try out my butterscotch-cinnamon pie recipe with a meringue topping one of these days!

There are so many different ways to make butterscotch pie, from the simple to the advanced. You can make it with the browning butter method, or use butterscotch chips, or an easy brown sugar and butter custard filling. Mine is the latter category; great for any beginner and easy to make! Here we go!

BUTTERSCOTCH-CINNAMON PIE:

1 pie crust, pre-made or made from scratch

1 cup firmly-packed dark brown sugar

3 tablespoons flour

3 tablespoons cornstarch

Pinch of salt

2 cups milk

4 egg yolks, divided

3 tablespoons unsalted butter

1 teaspoon vanilla

1 teaspoon ground cinnamon

Cinnamon-Vanilla Whipped Topping:

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Roll out pie crust and line a pie dish with it. Make sure the crust fits the dish, trim off any excess dough, and dock the bottom with a fork.

Crimp the edges of the crust around the rim of the pie dish. I do it by pinching the dough with my fingers and thumb, but using a fork or another utensil works, too.

In a small bowl, scramble one egg yolk with a little bit of water and brush the rim to gloss the edges of the pie.

Grab a sheet of foil and place in the pie, then fill with dried beans or pie weights. Bake the crust for about 7-10 minutes. After that, remove it from the oven for a moment.

Remove the beans or pie weights and place a pie shield on the rim of the pie shell to prevent the crust rim from overcooking. If you don't have a pie shield, grab a sheet of foil and place it over the pie, cutting out the center where the filling should go. Instant pie shield! Now, bake your pie crust again for another 5-7 minutes, or until your crust is fully baked. Remove it from the oven yet again. If the crust puffs up at the bottom, squish it back down with a spoon.

In a small mixing bowl, beat 3 egg yolks and set aside.

In a saucepan over medium heat, combine brown sugar, flour, cornstarch, and salt. Whisk together for 30 seconds, then slowly add the milk while continuing to whisk in order to prevent any clumps or lumps from forming.

Cook the mixture, stirring constantly to prevent burning, until it's nice and thick and is bubbling a wee bit.

Stir in the butter and keep cooking as the butter melts. After that, keep stirring and cooking for a few more minutes, then remove from heat.

With a ladle, slowly incorporate (while whisking) 1 cup of the hot butterscotch mixture into the egg yolks to temper the eggs and prevent scrambling from occurring. Once you've added and mixed it together, feel free to add just a little more butterscotch, slowly, to ensure that the eggs gradually got hot enough. Then simply pour your egg mixture back into the saucepan with the remaining butterscotch.

Return your butterscotch to medium heat and cook again for another 3 minutes or so, then stir in the vanilla and cinnamon until fully incorporated.

Pour that butterscotch filling into your prepared pie shell and bake once again for another 7-10 minutes. Remove your pie from the oven and let it cool completely. Once cooled, your custard should be completely set and ready for the whipped topping!

In another mixing bowl, combine heavy cream, powdered sugar, vanilla, and cinnamon and beat on medium speed until stiff peaks form. Attach your decorating tip of choice to a piping bag and place it in a tall glass to fill it with the whipped cream. As you would with decorating a cake, pipe the whipped topping over your pie in any pattern or design you'd like. If you want, you can sprinkle the top with a little extra ground cinnamon for a finishing touch. Enjoy and stay determined! ❤

[astersofthesky]

I am currently watching the Death Note Drama (2015) and I couldn't help but notice how the characterization for drama!Light seems a lot closer to the manga than in the anime in a sense that both manga and drama Light have not developed the "god complex" yet early on in the series.

Expanding just because. Manga!Light did lose weight and sleep for five days when he did the killings. He hid himself in a blanket when he realized he killed two people. He was willing to sacrifice his life because it's already a "point of no return," meaning he can't stop even though he wanted to.

You know, very like his drama counterpart. Yeah, Ryuk actively manipulates drama!Light into the continuous use of the Death Note though, BUT even that feels a lot more closer to the manga because if you've read this analysis post about Light, you'd understand. Here's a TLDR tho, Light told Ryuk he'd be "god of the new world" because of three reasons;

(1) Ryuk is looking for entertainment.

(2) Ryuk could very much kill when he wanted to. What better way to entertain a bored shinigami by doing something unexpected?

(3)-this one is of my own opinion- Light was offended.

Anyways, back to the manga, we see Ryuk appearing and then proceeds to tell Light he dropped the note cause he was bored and that probably was like an ice cold bucket poured in Light "admired by all" Yagami's head. He thought he was "chosen" yet Ryuk denies this. Yagami Light is a prideful man, he has to make himself feel he was chosen because he's "special" as it always has been the case for him. He starts developing this idea in his head that "you're wrong ryuk, i am special because i am the only one who can do all these 'sacrifices' to enact justice. I will be someone special! I will be the new god of this world!"

Which makes you realize why he tells Ryuk that in what qualification does he see himself deserving the title, it's because he's the top student of japan! Yagami Light is so prideful he thinks he's doing something heroic and altruistic, when in reality, his pride was the biggest factor why he started this "kira" thing.

That's why i said drama!Light is closer to manga!Light in this regard. However drama!Light is just a lot more genuine and good in his intentions, but with people screaming in his ear "Kira is our savior! Kira is kami!" it's so easy to indulge to in the voices until you start to believing in yourself that what they say is real. Like waking up the pride and arrogance lying sleep in his subconscious.

This is why the anime differs slightly at Light's origin. Anime!Light is already a man with a "god-complex."

Imagine anime!Light trekking up a huge mountain of praises and he was just one step closer to the peak when suddenly he can't find any stone to further advance in his steps so he just stays there, dormant and bored because maybe this is the only height he can climb with his limited resources but suddenly, a magical rope appears and he uses that to pull himself towards the upmost top. The magical rope was the Death Note. The one thing he was waiting for so he can reach the higher heights.

So when he claimed "I will be god of the new world." you CAN see that this man REALLY believes he is higher that all humans, that he was a "god" over them, and the Death Note was a testament to that.

Meanwhile, manga!Light and drama!Light took its time to actually solidify their god complexes over the course of the series.

Short mention for movie!Light!! A man who had an extremely high sense of justice that actually believed in the justice system so he was heartbroken to know the truth that the system is very much flawed. He gets the Death Note and decides to do what the law can not. So I think he had also developed his "god complex" much earlier than the manga and drama Light because the very reason movie!Light started killing is because "The law is useless, the police is incompetent. My judgement is better and it actually BRINGS results." is a perfect recipe for feelings of superiority over the others.

It's really interesting, how these Light's vary from one another.

[justforbooks]

Charles Handy

Philosopher and management thinker who coined the phrase ‘portfolio’ career, and believed companies should retain their humanity

For a country that prides itself on its professional and financial services sector, the UK has produced remarkably few world-ranking management and organisational thinkers. At the very top of that pile, however, is Charles Handy, the writer and social philosopher – his preferred designation – who has died aged 92.

As both a thinker and educator, Handy was unusual. Although a professor – he was a founding faculty member of the London Business School (LBS), the UK’s first graduate business school, in the 1960s – he never followed the conventional path, ploughing a narrow furrow and publishing in specialist journals.

What he did was think, about the big human issues of business, society and democracy, turning his thoughts, often anchored in his own experience, into books, articles and talks with characteristically evocative titles such as The Age of Unreason (1989), The Empty Raincoat (1994), The Hungry Spirit (1997) and The Second Curve (2015). They gained him an international audience and global sales of more than 2m.

In his ability to perceive and articulate developments in the world of work before they crystallised, and in his big-picture approach, Handy took after another atypical European academic, Peter Drucker, dubbed the “father of management”, whom Handy admired. Handy was writing about the future of work as early as 1984, foresaw an era of discontinuous change in The Age of Unreason – his breakthrough book – as well as predicting the advent of the gig economy, remote working and the fragmentation of the traditional career. The “portfolio life” was his coinage, which he defined by living it.

In management terms, Handy’s legacy is his steadfast defence of the company as an evolving community of people rather than a machine or set of contracts. This was based on an unshakeable belief in humanity – “humanity will triumph – people need people”, he said in a podcast interview in 2021, at the height of a pandemic lockdown.

To thrive, a company had to make space for human purpose, human balance and human fulfilment. “Doing your best at what you are best at,” was his Aristotelian recipe, adding “for the benefit of others” at the end. This fed into his belief that the organisation of the future needed to be flexible, decentralised and built on trust rather than formal hierarchy and a rule book.

Born in Ireland, in Clane, Co Kildare, the son of Joan (nee Scott) and Brian Handy, a Protestant clergyman, Charles went to Bromsgrove school, Worcestershire, then studied classics at Oriel college, Oxford, from which he absorbed influences that marked his thinking throughout his life.

Just as formative was his first job at an outpost of Shell in Borneo in 1956, only doubly so: first because it was while there that he met Elizabeth Hill, then working at the British High Commission in Singapore, at a party in Kuala Lumpur, and second because, with her trenchant help, it showed him what he did not want to be. They married in 1962.

The epiphany came in 1965, when he found himself back in London, in an anonymous shared office at Shell HQ, greeted by a three-page list of responsibilities on his desk with no name on it. That struck him as not very human. Liz more forcefully gave him to understand that seeing the adventurous expat she had met and married turn into a dull office drudge was not part of their life’s plan.

Instead he relocated to the US – another formative experience – to attend the Sloan executive study programme at Massachusetts Institute of Technology, from which he returned to London in 1967 to set up a UK version of the programme at the LBS.

He endowed it with a humanistic cast far removed from the usual finance and quantitative orientation. “Charles always had a sense of what it is to be human,” his friend and close LBS colleague Lynda Gratton said. “He inspired students, readers and friends to think more deeply, question more profoundly and live a life nearer to being human – with all its complexities and questions.”

Handy left LBS for a four-year stint as warden of St George’s House at Windsor Castle (1977-81), a sort of spiritual thinktank, before, again egged on by Liz, deciding to quit and go freelance as a writer and speaker. They reorganised their life, and, half-joked Handy, rewrote their marriage contract.

Henceforth they would split the year in two, with the work of first one, then the other, taking priority. Liz became his formidable agent as well as resuming her own career as a successful photographer – they subsequently collaborated on several books – and their time would be spent half in their former farm labourer’s cottage in rural Norfolk and half in their London home. They also shared cooking duties for the many visitors who arrived at both places to discuss world events, photography and politics over a generous lunch.

Relishing the new regime, Handy launched into a series of books that conquered an audience stretching far beyond business types. In fact, the latter were sometimes dismayed by what he had to say. He rejected shareholder capitalism, deeming shareholder ownership of companies a fiction and a fraud, and fretted that big corporations had become “prisons of the soul”.

For him, “good organisations are like a small English village. Everyone knows each other and what the other does. There’s no job title, you’re just Charles or Liz, and you help each other out. It’s not owned, people belong to it.” In those circumstances, management becomes a matter of common sense, not the technocratic exercises described in the textbooks he scorned.

If Handy’s writing style was conversational and accessible, his speaking could reach heights worthy of the ancients he had learned from. This was done without bravado, PowerPoint or notes, but with a quiet intensity that made every listener feel as if he was addressing them personally.

It was there that his inner firebrand sometimes surfaced. Few of those present will forget his closing speech, or the spontaneous standing ovation it prompted, at the Global Peter Drucker Forum in Vienna in 2018, when he called for a Lutheran Reformation of management, urging the audience not to wait for a great leader but “to start small fires in the darkness, until they spread and the whole world is alight with a better vision of what we could do with our businesses … If not us, then who? If not now, then when?”

Handy was active almost until the last. His final book, suitably titled The View from Ninety: Reflections on Living a Long, Contented Life, is due for publication in 2025.

Liz died in a car accident in 2018. Handy is survived by his son and daughter, Scott and Kate, four grandchildren and by two sisters, Ruth and Margaret.

🔔 Charles Brian Handy, social philosopher and management thinker, born 25 July 1932; died 13 December 2024

Daily inspiration. Discover more photos at Just for Books…?

[poppetsisters]

To this day, I cannot forgive Denny's for making a Thing Burger as a promotion for the 2015 Fantastic Four film, not because the movie is bad, but because the burger itself is non-kosher. That's right, Ben Grimm can't eat his own burger!!

What kind of sick twisted diner makes a burger based on a famously Jewish comic book character that violates not one, but two dietary restrictions in the Jewish faith. Not even Yancy Street would pull a stunt this dirty!

Firstly, the burger includes bacon. Kashrut only permits the consumption of animals with divided hooves that chew their chud. As pigs do not chew their chud, they cannot be eaten.

Secondly, eating meat alongside dairy is not kosher. This is because of a Torah passage that states "Do not cook a kid in its mother's milk."

So how do we fix this revoltin' development? Removing the bacon is easy. You could even substitute it with turkey bacon if you so wish, but choosing between meat and cheese is tricky. Removing the meat takes away the... well... meat of the meal, but taking away the cheese removes the bun's Thing-like appearance, removing its identity as a Thing Burger and making it just another hearty meal.

There are two ways to go about this, which I shall dub the pro-meat method and the pro-cheese method. The ingredients in the official Denny's Thing Burger include burger buns, a beef patty, pork bacon, hash browns, cheese (inside and on the bun itself), egg, and Thing Sauce (spicy mayo). By sampling from this list, we can make a kosher thing burger.

My recipe for the Pro-Cheese burger is to cook your dough in the oven with shredded cheese on the top to create that rocky look. For the interior, I thought perhaps I could lean into the Thing's aesthetics by emphasizing the hash browns. In fact, if the potato slices are mixed with egg and flour and cooked on a pan, you just created a Hanukkah staple: Latkes! The fact Denny's thought to include hash browns but somehow didn't make it intentionally Jewish is an astounding missed opportunity. Slide some Latkes in-between the cheese bun, maybe drizzle some dill sauce, grind some pepper for extra kick, and you got yourself a weird variant of a Hanukkah dish. I wonder if Aunt Petunia would approve.

For the Pro-Meat burger, I thought maybe the Latkes themselves might be stable enough to use as a substitute for the buns, but in case you feel different, you can always have them inside the buns. If you choose to have standard buns, I recommend scoring the top before baking so that it looks all rocky. You could also do this for the pro cheese method if you so wish. As for the inside, go ham... literally! Get a nice beef patty, throw on some (turkey) bacon, a nice sunny side up egg, that spicy mayo, some ground up pepper, and you got yourself a hearty burger that Benjy is sure to enjoy. You could even substitute the patty for breaded chicken if you think it looks more Thing-like.

No matter what option you prefer, I hope that this reconciles the mistake Denny's made in constructing a burger Ben Grimm, let alone the jewish people wouldn't be able to eat. Maybe someday the Kosher Thing Burgers will outlive the half-assed film tie-in that inspired it.

[rabbitcruiser]

National Potato Chip Day

Crunchy and salty, these crispy snacks are perfect for any occasion. Pair with your favorite dip or enjoy them on their own.

Potato chips have become one of the world’s most popular snacks to ever hit the market. While this salty creation can now be made with a wide variety of methods and spiced with all kinds of delicious flavors. Some may ask however was the invention of the potato chip came from.

For those interested in the history of potato chips, National Potato Chip Day is just the excuse to do so!

How to Celebrate National Potato Chip Day

Enjoy Some Potato Chips

Grab a bag and snack on your favorite brand of potato chips. Have a potato chip party and create a variety of dips and during that party, test out all different brands of potato chips you know of to see which one is the best of them all.

Share With Friends

Share this holiday with your friends and family on social media and help people learn about the history of their favorite snack. You can post a photo of your favorite bag of potato chips and ask your followers to share their favorite flavor as well! After all, who doesn’t like to do a bit of bonding over food, right?

Make Potato Chips

Maybe even try your hand at making your own potato chips by looking up some recipes online. Test out different kinds of potatoes to see what potato is the best kind of to make homemade potato chips!

Some of the base ingredients include salt, unpeeled potatoes, pepper, garlic powder, and a number of other potential seasonings. You are also going to need some oil so that you can deep-fat fry the potatoes as well. Make sure you make plenty of potato chips, as we’re sure they will be eaten fairly quickly!

Make It Competitive

You could even get a few friends around and have a competition to see who can create the best bag of potato chips! You can all try to invent your own flavor and see who manages to come up with the best creation. There have been some crazy potato chip flavors made over the years, do you think that you could top them?

Learn About Potato Chip Flavors

In fact, this is another way that you can celebrate National Potato Chip Day; by learning about the different flavors from around the world. You may be surprised to hear about some of the flavors that people enjoy! For example, did you know that Pringles once created sugar and cinnamon flavor potato crisps? While sugar and cinnamon are undeniably a winning combination, you probably wouldn’t expect them to be used on a potato chip. Pringles decided to bring this flavor out for a limited period between 2014 and 2015.

Judging by the reviews that were left by people and the fact that these Pringles never returned, it is safe to say that they did not go down very well. There are plenty of other flavors that have been released over the years too. This includes Lay’s Nori Seaweed Flavor Chips, Kettle Brand Maple Bacon Potato Chips, Lay’s Cucumber Flavor Potato Chips, and Lay’s Baked Scallop with Butter & Garlic Potato Chips. Some of these flavors are very popular as well, although we’re not sure we would like to try cucumber crisps!

Learn About National Potato Chip Day

National Potato Chip Day has been created so that we can celebrate the number one snack in many households all over the world: potato chips! If you’re someone who simply can’t stick to one packet of potato chips, you’re going to love this day, as you have the opportunity to eat as many as you want and no one can say anything about it!

There is so much to love about a bag of potato chips, isn’t there? They’re incredibly simple, but the best things in life are, right? Plus, you can easily eat them on-the-go. No matter whether you are heading to work or you’re taking the train to visit a friend, you can take a bag of potato chips with you to make your day more enjoyable!

History of National Potato Chip Day

While potatoes have been around for the longest time, the potato chip began its origins with George Crum, who initially worked as a chef at Saratoga Springs’ Moon Lake Lodge in 1853, where French-fried potatoes were a favorite on their menu.

Frying potatoes originally came about during the 1700s, when Thomas Jefferson enjoyed them in France and introduced them to the local folk in Saratoga. When customers started complaining that the fries were too thick, Crum sarcastically decided to cut the potatoes as thin as he could, fried them and sent them back to the customers.

To his surprise, they loved them and asked for more. From there, the potato chip was born. Crum from there opened his own restaurant and many famous people such as William Vanderbilt, Cornelius Vanderbilt, and Jay Gould visited his restaurant, with a basket of chips at every table.

Although Crum didn’t patent his invention, it came to pass as one of the most innovative snacks to move the food industry. Many from there began their own food production, including the Hanover Home Potato Chip company established in 1921.

A few years later, Laura Scudder came up with the concept of putting the chips in wax paper bags instead of putting them in glass containers or barrels.

Soon after, Herman Lay founded Lay’s in Nashville and his potato chips became the first national brand to sell potato chips successful on a wide scale. National Potato Chip Day aims to celebrate the salty, crispy snack and its fascinating history.

Source

[jaicourtneyfan]

Top 15 Recipes of 2015

[hog-wizard]

I forgot u played fantasy life lol. how's ur 100% run going?

yessss honestly it's my favorite game of all time! i always come back to it in bursts where i hyperfixate for a week or two and then don't touch it for months. i had to charge my 3ds just so i could get on and give you exact numbers, but i've been wanting to get back into playing for about a month now lol

honestly, i'm very "slow and steady wins the race" and incredibly sporadic with my playstyle so this is my very first save file i've had since i started playing in 2015 that i finished the main story and dlc story on and went. yeah why not, let's go all the way. i'm honestly not very far into it (even after 400+ hours) but!

i've gotten creator rank in every life but i have not done all of the special quests yet, i can't remember off the top of my head which ones i've done so far. i'm working on my skills and levels right now, so i'm currently level 121, and i've maxed out mining, the main magic skill, fire magic, water magic, the main cooking skill, meat cuisine, seafood cuisine, egg & veggie cuisine, and medicinal alchemy. my cooking skills are so high bc i was also getting all the recipes to auto+ which i've gotten maybe halfway done across all categories. i was also working on doing the same with the carpenter, blacksmith, and tailor lives. i've gotten all of the bliss bonuses except for one, and currently have 49000.

uhhhhh i can't think of anything else off the top of my head rn bc i'm not exactly tracking it beyond what the game tells me but! it's fun! me and the wiki are always best friends bc i have terrible memory especially with long hiatuses.

thanks for asking! i will not apologize for the yap session ^^

[veganmikehanlon]

@7x5 here’s part one of recipes!! yes there’s more you can only do 10 links at a time :(

[whatever-lola-wants]

3, 11, 25

3. 3 films you could watch for the rest of your life and not get bored of?

I'll list five because three is just not enough when it comes to movies 🥰 Mad max fury road (2015) Perfect Blue (1997) John Wick 4 (2023) The Thing (1982) Top Secret! (1984) 11. What do you consider to be romance?

Romance is a connection. The I saw this and thought of you's, the wish you were here's, updating with pictures throughout the day, discussing recipes together, them remembering the little things you told them about yourself offhand, and just the comfort in knowing you're always on each other's minds, that you smile big because you remembered something about them. It's the shared laughter, but also the support when you aren't laughing. It's the feeling of being seen and heard and valued.

25. Favorite season and why

Autumn because perfect weather and cromchy leaves 🥰

Thanks for the asks!