#White Pepper

[morethansalad]

Vegan Napa Cabbage Dumplings for Lunar New Year

[fullcravings]

Five Spice Snickerdoodle Cookies

[bryng]

Ween Studio Album CD Art

1990 - 2007

[kidpix-album-covers]

Ween - White Pepper (2000)

[fattributes]

Century Egg with Pork Congee

[partyofthemind]

Original pressing of Ween's White Pepper bought years ago.

Times thine inequity The flutes of the chi Will sound again, my friend

[caramelcyclops]

someone asked me once if i was "gonna draw [myself] as all the weens" and i told them "maybe"

[shimospookyapple]

I'm on a bus for like 2 hours and I had the irresistible need to draw pikmins

[mcmagnetic]

WEEN - EVEN IF YOU DON'T (2000)

[cookingbones]

Venturous Mushroom Gravy

Hey guys, so here's a mushroom gravy I made on a whim. I've only made it once so there's a lot of room for future development, but it turned out pretty good!

This recepie could easily be made vegan and gluten free with the right substitutions.

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp Kerrygold stick butter (Or 1 more tbsp olive oil for vegan)

6.5 oz canned mushrooms, drained and rinsed

1/2 tbsp balsamic vinegar

4 garlic cloves, minced

1/2 tbsp dried basil

1/2 tbsp dried chives

1/2 tsp ground sage

1/2 tsp ground nutmeg

3 cups beef broth (Or vegetable broth for vegan)

1/4 cups flour (Or 2 tbsp cornstarch for gluten free)

Ground white pepper

Lemon juice (optional)

STEPS

1. Heat olive oil and butter in medium skillet over medium-low heat.

2. Add sage and nutmeg, gently stir to allow spices to bloom

3. Add garlic, chives, basil. Allow to simmer for 1-2 minutes, gently stirring

4. Add balsamic vinegar, stir

5. Add mushrooms, allow to simmer in oil for about 2 minutes. If using fresh mushrooms, cook until soft.

6. Add broth

7. Slowly whisk flour into mixture, careful not to leave clumps.

8. Allow mixture to simmer stirring occasionally until desired thickness is achieved, add more flour to thicken or broth to thin sauce if needed.

9. Add pepper to taste

10. If the sauce is too salty, add a few drops of lemon juice to even out the flavor

NOTES

My sauce came out pretty salty because I used bullion cubes instead of actual broth. The canned mushrooms are also pretty salty, even after rinsing. I'd recommend using a low sodium broth instead of bullion and fresh mushrooms if you want, and then just salt to taste after.

If you make this, especially if you change anything, I'd love it if you let me know how it turned out for you!

[fieriframes]

[All spice, ground ginger, white pepper.]

[morethansalad]

Sheng Jian Bao / 生煎包 / Shanghai Pan-Fried Vegetable Buns (Vegan)

[crystalchateau]

Apologies if this poll has already been done

(And I really can’t choose)

[bryng]

Ween - She Caught My Fancy (White Pepper Demos)

[gatogotica]

any other weenheads up…

[crownofbegonias]