#aka mushroom ham

[kowaibunny]

Ham-Ham Rainbow complete! 🔮🌷🍄

[theonevoice]

yello :D I love asking random questions, so what's your favourite pasta shape? also have a lovely day! :P

Oh gosh! I had missed this one, so sorry!

As an Italian I am happy to report that, as far as pasta is concerned, I am a walking stereotype, so my absolute favourite is spaghetti, but since my citizenship requires me to evangelise every possible person that dares to ask me about pasta, I'll give you at least my top 5 pasta shapes (with accurate pictures of how I usually consume them):

1. Sedanini (with salmon)

2. Farfalle ("alla boscaiola", aka "the lumberjack way", mushrooms and sausage)

3. Tagliatelle (with classic ragù)

4. Bucatini ("alla gricia", with guanciale and pecorino)

5. Tortellini (with panna, peas and ham)

If you would like the recipes I'll be happy to provide them! Have a lovely day!

[cottoncandiescupcakes]

Weirdest Dutch words when literally translated.

Peanut butter = pindakaas = peanut cheese

Ladybug = lieveheersbeestje = sweet ruling small beast

Other word for lady bug = kapoentje = a word also used for a small rooster

Sandwich = boterham = butter ham

Hippo = nijlpaard = horse of the nile

Some weird cuss words:

mierenneuker = ant fucker

kloothommel = ball sack bumblebee

Pissebed = isopod. 'Pee in bed'

Oorwurm = ear worm or earwig

ijsberen = polar bearing aka pacing back and forth

pannekoek = pancake, also used to call someone an idiot.

The word 'gadverdamme' which basically means disgusting or ew, also shortened into 'gadver'

is a word taken from the cuss word 'godverdomme' which means god damn me, also shortened into 'godver'.

Pestlijer = plague sufferer. Other used with tyfus (typhus) and kanker (cancer)

Val dood = fall to your death

Ga naar de hel = go to hell

More word random words

Eekhoorn = squirrel aka old word for oak tree horn

Eenhoorn = unicorn aka one horn

Neushoorn = rhino aka nose horn

Patatje oorlog = war fries. French fries with peanut sauce, mayonaise and raw chopped onions. Way better than it sounds.

Hollandse nieuwe = Dutch new, the first caught young herring of the season to be eaten raw

Klok house = apple core aka clock house

Handschoenen = hand shoes, gloves.

Spijkerbroek = iron nail pants. Jeans.

@ is called an apenstaartje or monkey's tail

Schildpad aka turtle = shielded toad

Slachtoffer = slaughter sacrifice which is the Dutch word for ANY victim. Could be murder could be like, you got scammed.

The Dutch word for gums is tandvlees aka TOOTH MEAT

We are on crack

Slakken = snails

Naaktslakken = ‘naked snails’ (slug)

Mushroom is a paddestoel aka a chair for toads.

Vogelbekdier is platypus but it means literally bird beak animal

Huppelkut - skipping c*nt, a ditzy girl

Bakvis - baking fish, a teenage girl

Zeehond - sea dog aka seal LOL

[cosmica-galaxy]

Since the Player could go into any steam game they have on their pc, imagine the main four & maybe doc being brought into Pizza Tower with the player and seeing how they react with the strange transformations. Like Deimos dying again (well more accurately, Deimos getting the ghost transformation by touching the Mushroom Ghost by accident) or Hank getting Mort on his head.

OOOOH, definitely! I can imagine each of them reacting to all of the wackiness that exists within Pizza Tower and all of the sentient food running about. I also envision that each of them would be assigned certain stats to fit their roles or characterization. Hank is simply the brutal member of the group. He specializes in killing enemies and ripping apart opposition. Hell, it's his JOB as a mercenary to take care of things that aren't supposed to be alive. He can hold a combo for a longer time and his speed is on par with his violence. He specializes in going through unusual places (vents mostly) and would probably literally murder a boss if he was allowed inside of their respective rooms. Hank would probably only appear during lap 2 to help get a P Rank on a difficult level. Deimos is easily the fastest of the group. He can reach mach 3 in a shorter time frame than the rest of the group, can climb up walls faster, and can run across water at slower speeds. I imagine that if Deimos had his own levels, he would be partnered up with Sanford to solve puzzles and use team work to get to the goal of each room (aka beat the shit out of a a John Pillar). When he is no longer under control, he sits by his switch sign and smokes a cigarette, similar to how The Noise smokes in the slum. Sanford is easily the strongest out of the group, if you negate Hank and his tendencies. Sanford can carry multiple enemies, boxes, and items than other characters. He can also break stronger blocks and move heavy items around by pushing against them. However, he is unable to reach mach 3 at all. He can only reach mach 2 and can't run any faster than that. Which is why he's usually paired up with Deimos to help cover his short comings while clearing a path or helping Deimos get to areas that he wouldn't normally be able get to. While waiting at his switch sign, Sanford sips on a beer. Doc doesn't perform any active roles like the other characters. Instead, I envision that he would serve a more Gerome role or fill in the role as the Priest in every level. He would be responsible for reviving the crew members that accidentally touch the mushroom ghost, pulling Mort off of their heads, washing them clean of sticky cheese, and various other ailments that exist in Pizza Tower. He's a supporting role and key to solving puzzles while in levels, but he also has an influence outside of the pocket universes. Like opening doors, hacking entry ways, or finding information that can help you and his team along the way. Meanwhile, the Player guides them through and teaches them about the world, or about as much of it as they know, as possible.

-- Whew! I got a little carried away! Sorry about that, Anon!

I just got to envisioning a Pizza Tower mod that is just the madcom bois and went ham.

The fun doesn't even have to stop at Pizza Tower. You can imagine them elsewhere as well! Subnautica, Skyrim, Slime Rancher, ect! We can pick a universe, let's go!! (Yes, I have "Pick a universe" from tryhardninja stuck in my head and it fits, tbh.)

[claudia1829things]

Queen Victoria's 1894 Christmas Feast

While exploring the website on old holiday dinners, I came across this MENU on the Royal Menu website for the Christmas feast hosted by Queen Victoria at Osbourne House on the Isle of Wight on Christmas Day 1894.

QUEEN VICTORIA'S 1894 CHRISTMAS FEAST

Dishes Served à la Russe

Potage a la Tête de Veau claire aka Mock Turtle Soup - Calf's head consommé garnished with truffle quenelles cock's combs and mushrooms.

Potage a la Cressy - Carrot soup flavored with celery and ham that was created by Charles Elmé Francatelli, Queen Victoria's former Royal Chef.

Les Tranches de Saumon, Sauce Hollandaise - Salmon steaks dressed with Hollandaise Sauce made from eggs, butter and lemon juice.

Les Soles à la Colbert - Crumbed fried fillets of sole stuffed with tarragon butter and served with fried parsley.

Les Pains de faisans à la Milanaise - Moulds of puréed pheasant meat flavored with truffles and dressed in thick a sauce made by blending a tomato sauce with macaroni, cheese, ham, pickled tongue, mushrooms and truffles.

Roast Beef and Yorkshire Pudding - Roast round beef served with a baked pudding made from a batter of eggs, flour, and milk or water.

Le Dinde à la Chipolata - Roast turkey served with braised chestnuts, glazed pearl onions, mushrooms, bacon and Chipolata Sausage slices all bound in a reduced Madeira Sauce.

Chine of Pork - The cured neck chine cut of pork, slashed deeply and packed with parsley, simmered or steamed and served sliced once cold and set.

Les Asperges à la sauce - Asparagus spears dressed in a white sauce (probably Hollandaise Sauce).

Mince Pies - Small, sweet-savory pies filled with a mixture of dried fruits, spices and sometimes minced meat.

Plum Pudding aka Christmas Pudding - A boiled pudding made from flour, fruits, suet, sugar, eggs and spices.

La Geleè d’Oranges à l’Anglaise - Jellied orange flavored custard served with cream.

Dishes Served on the Sideboard

Baron of Beef - A pit roasted double sirloin of beef.

Wild Boar's Head - A gift from Kaiser Wilhelm II that consisted of a seasoned boar's head that is roasted.

Game Pie - A meat pie that consists of a variety of wild birds and animals.

Brawn - A cold cut terrine or meat jelly made with flesh from the head of a calf, pig, sheep or cow; and is typically set in aspic and usually eaten cold.

Woodcock Pie - A gift from the Lord Lieutenant of Ireland, Lord Cadogan that is a meat pie with a filling made from woodcock.

Terrine de Foies Gras - A gift from Frederick Francis III, Grand Duke of Mecklenburg-Schwerin that is a cold terrine made from the liver of a duck or goose.

[player-1]

Big brain moment for TriStamp fans to finally make a valid crossover with Kekkai Sensen aka. Blood Blockade Battlefront, and not just because they were both made by Nightow (mangas made in 1995 and 2008 respectively):

-Both main characters, Vash and Leonardo Watch, are lovable pacifist goofballs just trying to make the best of life in a more-than extraordinary world, either in Gunsmoke/No Man's Land or Hellsalem's Lot. They also have some kind of supernatural power that they don't feel inclined on using unless absolutely necessary (Vash being a sentient generator and Leo has the All-Seeing Eyes of God (sick name though)). Knives is still Knives but actually doesn't lose hope in humanity since they actually accept and acclimate to living alongside the AlterWorld in a blended society (giving them major whiplash since they find people, ie. the Libra team, who care about them both as a "human" or a Plant without fear or discrimination).

-TriStamp logic shows that Vash's Gate functions as a blackhole, an energy well, and a portal to the higher dimension between life, death, and the Plant's true energy source. Meanwhile in B3, a mysterious portal to the AlterWorld opens in the heart of New York and releases monsters and demons into the city, leaving a strange mushroom fog that prevents people/monsters from entering or leaving (As Above, So Below anyone?). For possible fic timeline, Vash and Nai might've accidentally went through the Gate if he had a bit more foresight and (accidentally) move his arm to protect himself/not become an immediate amputee target; landing them smack-dab in the middle of a normal Tuesday in York as all hell literally breaks loose around them.

-Nightow made plenty of parallels of the Libra gang to both manga and 98 Trigun, but the twins Black and White (aka. William and Mary Macbeth) hold a lot more similarities to the TriStamp twins to me. The MacBeth siblings are the children of Casters, where White was born with no powers while her brother had psychic abilities twofold instead (but doesn't use them out of fear/discrimination); White is quiet and meek before slowly warming up to Leo while Black is open-minded and talkative with other people. While I don't want to get into major spoiler territory, but no matter what the canon says, Vash and Nai would adopt those two in a heartbeat.

-And before you ask, yes Kuroneko is alive and well in both anime (even shows up in ep. 1 eating ice cream off the sidewalk, a truly decadent life). Besides a bunch of other cameos/easter eggs to Trigun (even w. Chain stealing Wolfwood's drip among other things), all the more reason for interdimensional travel to be viable in both universes. So go ham, TriStamp fans! :D

[missguomeiyun]

부대찌개 !!! BUDAE JJIGAE !!! (aka Army Stew)

It’s been a while since I’ve made this, esp a full pot version. It’s my 1st time adding beans to this though so. .. it’s different! Besides the tomato sauce + pork, I have the usual: Korean ham, cylinder rice cakes, cabbage, white beech mushrooms, tofu, imitation lobster, green onion, & instant noodle.

The beans was a good addition :D it’s sweet in nature so adds an extra little something to the stew.

[lunarfly-studios]

🍝 for Kit the Butterfly

Okay so I get the feeling this is for an old Sonic self-insert but I’ve since retired that one; I no longer use her. However, I can use a self-insert that IS very much still active:

Katherine Price (aka Kit), a BMFM SI who was born half-alien with butterfly genes. So it's probably the best closest equivalent.

Though tbh, this can be applicable to all my self-inserts lol

~~~~

(Disclaimer: Character uses They/She Pronouns)

🍝 SPAGHETTI — what is/are your oc's favorite food(s)?

Kit, frankly, is a bit of a foodie. Anything to do with food - cooking, baking, preparation, plating, presentation - has always been a massive special interest for her.

It’s one of her strongest passions because of the positive effect it has on herself and those around her. Coming into wealth at a young age only further broadened her culinary scope.

So it’s admittedly hard to pin down a favorite for her.

One thing you CAN be certain of is that she’s a big lover of three things: Meat, mushrooms, and sweets.

She’s a massive carnivore; chicken, beef, turkey, duck, lamb, ham, seafood— there’s very few meats she doesn’t like. Especially meats that are well prepared. She especially loves medium rare steaks honey ham, shrimp, and crab.

Of course, she’s from the south, and roasted rabbit and squirrel are evidently really good too.

Mushrooms are one of her favorite superfoods to both eat and prepare. She loves them in stir fries, in omelettes or on burgers.

Oh, and anything made from potatoes. She loves potatoes.

Her addictive love of Sweets is admittedly a side effect of her Venusian Kinkaeda genes. Kinkaeda adore sweets because of their insect physiology, and despite only being half Kinkeda, Kit wasn’t spared this.

Sweets are an instant shot of dopamine for her, especially baked pastries, and especially anything with chocolate.

Of course, this is barely scratching the surface of her culinary palette.

[bethandryanwaller]

Whenever you want something authentic, it’s always best to ask the locals. Right? Finding the best pizza in Guelph is no exception and we’re a family of 5 Guelphites who have tried almost all of them!

So, don’t spend your time cruising the internet when we’ve done the work for you. This blog should give you all the information you need to get the best Guelph pizza!

1. Roys Pizza, 48 Macdonell St 519 265 0501

It’s possible you haven’t heard of Roys. That’s likely because they don’t actually have a store front, and they just showed up at some point during the pandemic. This hidden gem is actually run out of the Jimmy Jazz bar in downtown Guelph.

They have some unusual blends of ingredients which make for some fantastic finds.

Best for: takeout

Website: royspizza519.ca

Menu online? Yes

Order online: Yes

Ryan’s favourite: Double Roni

Price $$$$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2891.974048681197!2d-80.25145822318099!3d43.54458285944823!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9b5fc07c22b9%3A0xb58108d8865bd0f3!2sRoy%27s%20Pizza!5e0!3m2!1sen!2sca!4v1691366093986!5m2!1sen!2sca

2. Dynamite Pizza, 15 Speedvale Ave E, 519 824 8808

This is our everyday go-to. Dynamite is cheap, cheerful and delicious. The staff are very friendly and helpful and it’s usually ready when they say it will be ready.

Dynamite also has options for those with dietary restrictions and can customize your order as needed. With 3 kids we usually have a pizza that is half and half (because no one can agree!) and they’re great about it.

They do offer delivery but like most places, it’s much quicker to pickup. They have two tables inside, which are likely just meant for a place to sit while you wait for your order. There’s really no dine in here.

They also sell slices, but the toppings vary. Wings and panzerottis are also available.

Best for: takeout

Website: dynamitepizzaguelph.com

Menu online: yes

Order online: yes

Ryan’s favourite: Ham and mushroom

Price $$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2891.302673757278!2d-80.27011822318046!3d43.558575858544884!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9a85182a69ff%3A0x2dfa96671efa8c7c!2sDynamite%20pizza!5e0!3m2!1sen!2sca!4v1691366132443!5m2!1sen!2sca

3. Victoria’s Pizza, 259 Grange Rd 519 821 1000 and 210 Kortright Rd W, 519 836 5000

Victoria’s Pizza definitely has a loyal following and for good reason. There are two Guelph locations- one in east Guelph (Grange) and one in South Guelph (Kortright).

Like others, Victoria’s Pizza also has options for those with dietary restrictions and can customize your order as needed. We also find they’re very accommodating when we have a complicated order.

If you do like saucier pizza with a large quantity of toppings, you’re in luck. If you ask around, most will tell you this about Victorias versus other pizza shops in Guelph.

They do offer delivery but like most places, it’s much quicker to pickup. It’s not meant to be eaten in, just  a place to sit while you wait for your order.

Wings, garlic bread, fries and panzerottis are also available. Victoria’s full menu is online.

Best for: takeout

Website: victoriaspizzaguelph.com

Menu online: yes

Order online: yes

Ryan’s favourite: Ham and mushroom

Price $$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2891.3343823860155!2d-80.23168032318053!3d43.55791505858731!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9b022e303ecd%3A0xe2c8759f98158d1e!2sVictoria%27s%20Pizza!5e0!3m2!1sen!2sca!4v1691366166817!5m2!1sen!2sca

4. Earth to Table Bread Bar (aka Bread Bar), 105 Gordon St, Guelph 519 767 2999

This restaurant also appears on our popular blog of best restaurants in Guelph. If you like doughy pizza, this is your winner in Guelph.

Bread Bar is a very popular restaurant located in downtown Guelph. Their specialty is pizza and you have two options: small or large size. The names are catchy like Hogs and Kisses and the Bee Sting.

Considering Bread Bar is a restaurant and not a take out joint, we recommend you eat in. That being said, this pizza is not the cheapest around, especially after you add a drink and tip.

Best for: dine in

Website: https://breadbar.ca

Menu online: yes

Order online: no

Delivery: yes

Price (out of 5): $$$$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2892.1922407727698!2d-80.24632542318113!3d43.54003445974176!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9ac4b9d5b675%3A0x8525293abd4db429!2sEarth%20to%20Table%3A%20Bread%20Bar!5e0!3m2!1sen!2sca!4v1691366282981!5m2!1sen!2sca

5. Titos Pizzeria, 51 Dovercliffe Rd, 519 780 0808

Our outlier on the list is Titos. It’s not much from the outside, but the pizza itself makes up for that. One of Beth’s brothers has been tooting the Tito’s home for years!

This family owned shop is located on the west side of the Hanlon on Dovercliffe, this pizza shop has been operating out of this location for years. They tout the fact that they’re open 365 days per year!

Like others, Tito’s offers a wide range of pizza parlour type foods, including cheesecake, wings, garlic bread and even their own homemade lasagna! Customers love their prices, toppings and panzerottis

Best for: take out

Website: https://titospizzaguelph.ca/

Menu online: yes

Order online: yes

Delivery: yes

Price (out of 5): $$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2893.562624070565!2d-80.25653172318219!3d43.51145896158573!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b853f60a61aed%3A0x5aa9fb3ce1690587!2sTito%27s%20Pizza!5e0!3m2!1sen!2sca!4v1691366307399!5m2!1sen!2sca

6. Pizza Trokadero, 7 Municipal St, Guelph 519 829 2444

Pizza Trokadero runs a little shop out of a strip mall in mid town Guelph. Their pizza is known around town to be “gourmet” (even their website claims so) and it’s unlike most other pizza we’ve had.

They have a Mediterranean feel to the menu, with sundried tomatoes, black olives and feta as toppings, but also more unusual items such as egg and broccoli.

From their website: Every pizza starts off with their homemade dough, which is made fresh every day.  From there, their signature sauce is slathered on and piled high with cheese.  You can add your favourite toppings from their great selection, which includes prosciutto, sundried tomatoes, turkey breast, artichokes, as well as traditional favourites such as pepperoni, bacon, ham, mushrooms, pineapple, green peppers, and more

We like this pizza because it tastes like more thought went into it and it’s healther- although who’s fooling who, it’s pizza.

Best for: take out

Website: trokaderoguelph.ca

Menu online: yes

Order online: no

Delivery: yes

Price (out of 5): $$$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2892.6821135613204!2d-80.25135072318156!3d43.52982126040099!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9acc7e752ff5%3A0x5e5757bca616ffb7!2sPizza%20Trokadero!5e0!3m2!1sen!2sca!4v1691366333915!5m2!1sen!2sca

7. The Real Deal, 224 Victoria Rd S, 519 763 7325

This place almost seems to have a cult following, but Beth and some of her friends love to go here. It’s a sports bar and billiard hall, but also have a lot more going on- like their pizza. It’s located in the plaza that contains the Ethnic Grocery Store on Victoria Rd (East Guelph)

The Real Deal has about a dozen different pizzas that they make, with nothing here that you haven’t seen before. The difference is in the sauce and the quality of toppings- that’s what brings people in. In fact, some say it’s the most authentic Italian pizza in Guelph.

The Real Deal also has food outside of pizza if you prefer something different, as well as a number of beer options and even their own merch!

Best for: eat in

Website: https://therealdealsportsbar.com/

Menu online: yes

Order online: no

Delivery: yes

Price (out of 5): $$$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2891.634424479654!2d-80.22489902318077!3d43.55166185899119!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9b1a8db627bb%3A0xe24fa00bb58586f2!2sThe%20Real%20Deal%20Sports%20Bar%20and%20Billiards%20Inc.!5e0!3m2!1sen!2sca!4v1691366385444!5m2!1sen!2sca

8: Piatto Pizzeria, 153 Wyndham Street N, 519 826 0449

This is a new addition to the list, a higher end pizza shop just on the edge of downtown Guelph. Piatto is an authentic Italian experience and Guelph is the first Ontario expansion city for Piatto outside of Atlantic Canada. This is how serious they take pizza (from their website):

Piatto’s pizzaiolo have been carefully trained and are accomplished at making authentic Neapolitan pizzas. We use ingredients and procedures instituted by the Associazione Verace Pizza Napoletana (VPN), a special Italian governing association, with a mandate to preserve the traditional methods of “true” Neapolitan pizza-making

For the true experience, it’s recommended to dine in, but you can order for takeout as well. Although they specialize in pizza, they have more than just pizza on the menu and also have a kids menu.

This may be Ryan’s up and coming favourite, as it’s a unique experience in Guelph and the atmosphere inside is fun and inviting- it’s recommended to make a reservation though, it can get busy.

Best for: eat in

Menu online: yes

Order online: no

Delivery: yes

Website: https://therealdealsportsbar.com/

Price (out of 5): $$$$https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2891.821628650322!2d-80.25313732318088!3d43.54775995924301!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b9b6c00d541d7%3A0xa57485c6e4dca20a!2sPiatto%20Pizzeria%20%2B%20Enoteca!5e0!3m2!1sen!2sca!4v1691366412833!5m2!1sen!2sca

9: Pizzalux, 218 Silvercreek Pkwy N 519 766 4222 (readers choice)

Shout out to reader John who brought this one to our attention. Pizzalux is in the location of the former Avanti Pizza in the Food Basics plaza on Silvercreek Parkway. Ryan used to go here regularly and can agree that it is some good pizza and their Google reviews would back that up!

A review of their website at pizzalux.ca shows just how expansive their offering is. From wings to wedges and panzerottis, Pizzalux has you covered. You can even order online!

It’s worth noting that this is our only West Guelph pizza recommendation. So if you live in West Guelph and want to pick up (or get quicker delivery), PizzaLux may be a great option.

Best for: delivery

Menu online: yes

Order online: yes

Delivery: yes

Website: https://pizzalux.cahttps://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2892.0317309939715!2d-80.28923522338545!3d43.543380459526134!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x882b900e389ec1e5%3A0xd3e03e4db944c6f0!2s218%20Silvercreek%20Pkwy%20N%2C%20Guelph%2C%20ON%20N1H%208E8!5e0!3m2!1sen!2sca!4v1706288124256!5m2!1sen!2sca

Did we miss one?

If you’ve read this and think we need to add another to the list, just let us know (it also gives us an excuse to go out for more pizza..). Need help with a house? We’re Guelph real estate agents that know our city well and can help you, too.!

[capriciouscaprine]

2nd breakfast!

yep, low f canadian ham (20 c per round slice*2 = 40) and two servings of egg replacement (2*3 tblsp = 1/3 cup, 2*25 = 50) as an omelette, plus a solid sprinkle of shredded parm as omelette filling (~50 c), so call that 150 (rounded) for a running total of 300, aka what a single meal used to be for me!

unfortunately, I'm still hungry, and as I'm learning by watching Abbey Sharp's reviews of other people's eating, excessive restricting is the key predictor of a future rampage, and I don't want that, so I'm having a cereal bar (130, bleh, gonna quit buying these I think??), dried fruit (110, but I think that's more than what I actually ate), and red brand dark chocolate (3 pieces = 60), so a whole additional 300 for a running 600

clearly there are lessons to be learned here!!! low c is all well and good, but I need filling meals, be that by high volume or dense ingredients like yogurt; also, things like real cheese add a lot of c's for very little flavor or texture impact AND they cost money, so it's silly to keep buying them; I think having a 'recipe' book with measurements would help, too, since I didn't think to add mushrooms to my omelette until I was already eating it, when I could have made the same meal but more filling if I had a little card to remind me on hand

I'm definitely planning on getting a counting and logging app for my phone when I get a new phone (my current one has no space left), but in the meantime this more haphazard journal-style tracking is really helping me identify some actions to take in the future! (altho also on the new phone is gonna be separate account sections so I can have this tumblr account on mobile instead of just desktop!!!)

good morning! we're getting much closer to summer temps now! which is affecting my food choices tbh

no hot coffee this morning; had a monster (10) and jello (10) and a tangerine cup (30) and then a puffed rice and dark chocolate 'granola' bar (100) (so running total of 150), and tbh I CANNOT do that much fruit and sweet stuff on my teeth all at once!!! I think I'm gonna make a big batch of coffee and stick it in the fridge tomorrow; not the right way to make real cold brew coffee I know, but really all I care about is the temperature when I drink it

gonna have low f canadian ham and some scrambled low c 'eggs' for second breakfast later, in the meantime plzzzzz brain focus on this paper!!!

[arcadian-vampire]

Oracle and Ravio's Terraria Playthrough!

aka another long-ass post full of screenshots, wahoo

@ravio-the-cabinet-man and I beat the Moon Lord yesterday, the first time ever for both of us! So while we decide what we wanna do next (aside from playing with Rice), I'm finally gonna share screenshots of the things we've built. This is a medium world if I remember right, on Journey mode (bc we just like to goof around), and it's named 'Quack', thanks to Ravio's habit of naming things different animal noises

Up first, our house! Its name is Jeremiah, bc I asked Ravio what we should call it, and he immediately suggested that. The basement originally was the same length as the house above it, but as we got more and more items and more and more crafting stations, we had to expand, lol.

We made sure a lot of these rooms were vaild housing, so that whenever new npcs arrived, they'd come to our main house until we found a new home for them. The Tax Collector and Golfer still live with us, bc I never got around to building places for them (and it's nice to have the Tax Collector nearby, even if I feel bad abt having npcs pay rent).

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To the left of that is Ravio's lil greenhouse, bc he's in charge of potion-making, and a heart-shaped pond. The greenhouse has a name as well, but I can only remember the last part of it, which is '-Jeremiah's Lover'. The buildings are gay

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Further to the left is a lil arena where we go for events like Solar Eclipses. Pretty much all of our banners are hung here lksdjf;al

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Continuing on further left, we've got a fishing dock! One of many around our world. It's pretty close to the Event Arena, so monsters get stuck under the dock. a Lot

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Left some more, we've got the snow biome, where the Goblin Tinkerer, Mechanic, Steampunker, and Cyborg all live, ft. banners from the Celestial Pillar monsters bc one of the pillars always spawns nearby

We shimmered most of our npcs btw- the minute we found the Aether biome, we went ham dunking everything in the water (including Ravio)

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Past that, is our desert ghost town (desert-ed town?). It HAD been the home of our Nurse, Arms Dealer, and Dye Trader, but when we defeated the Wall of Flesh the corruption spawned here :/ We tried purifying it, but the npcs still refused to move back in, so we ended up building them a new place on the other side of the world

Instead of just leaving it or tearing it down, we turned the old desert settlement into a ghost town, full of holes, cobwebs, and gravestones that say things like 'RIP Twitter'. Just for funsies

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A ways past that, we have the Dungeon, an arena built in front of it, and our underground 'temple'/palace deal so we could put a pylon here. One of the Celestial Pillars spawns above the arena, so that's neat

Unfortunately I tried to make this arena look interesting, but the way I did it, it kind of gives me a headache if I run through it too fast, rip. It has been So easy to trigger migraines lately, I have to be careful even reforging items too fast, bc the flashing colors get to me. But anyway

This was built quite a while after the arena, and I had a LOT of fun with it. The Tavernkeep, Demolitionist, and Clothier live here. The pylon is just off-screen to the left, at the bottom of the stairs. The elevator on the right just leads to the entrance of the arena above

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Left again, we've got some Corruption we purified, along with a tunnel we dug around the Glowing Mushroom biome juuust in case we missed any Corruption

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The Glowing Mushroom biome, built over the remains of an old patch of Corruption. I'd done a big mushroom in my own single-player world, but it ended up really stiff, so I tried to improve on that here.

The inside of the cap is sorta unfinished but shh don't worry abt it, there were other projects that needed to be done

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The left ocean got turned into a quick arena that we used for the Pumpkin Moon and Martian Madness events, and Duke Fishron (a boss we died to so, so, SO many times before I realized I'd had the difficulty turned up to 'expert' like a goof)

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Zooming back to the center of the world, we've got a fishing pond to the right of our beloved house Jeremiah, and a small graveyard at the initial spawn point. The graves are dedicated to our first guide who died to summon the Wall of Flesh, our second guide who was accidentally murdered when Ravio's minions killed a demon over lava in the Underworld (followed by shrieks of panic when Ravio had to face WoF alone, pff), and the six (6) npcs that were slaughtered when we fought the Empress of Light during the day- we didn't realize just how far her attacks could reach, and they're all one-hit-KOs during the day... Pretty sure everyone living in the Hallow Tower died (skill issue. get good)

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Next to the graves is an unfinished house I built for the Guide, the Merchant, and a slime pet or two. At the time I took this screenshot, the Nerd Slime was dead :( Daytime EoL again, smh

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To the right, over a hill and a hellevator, is the Hallow! It initially spawned in the Jungle (SIGH) so I bought some seeds to spread it into the forest a bit, though I never ended up planting trees and making it pretty. We've got two dorky lil 'arenas' where we fight EoL bc we're stupid <3 She's the only boss fight we do repeatedly for fun, but we never bothered to build a proper arena for it. Spending any time in the Hallow? Fuck building, we're fighting EoL

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One of my very favorite builds, the unfinished Hallow Tower... full of random doors in the walls, because the Pylon is inside the tower, and a Celestial Pillar always spawns Right Outside (or, on the very fucking top of the tower, unfortunately), so we kept getting trapped in the tower with a ton of monsters harassing us </3 The Party Girl, Princess, and Wizard all live here, with a pet rabbit and the Cool Slime. They die all the time.

I ended up having to fill the uppermost roof with grass + spray it with Hallow solution so the top half of the tower would still count as being in the Hallow, because it's just so tall, lol

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Past the Hallowed part of the jungle is. probably the funniest bit of our world. I um. made a BIG fancy arena specifically for the Old One's Army event. Went all Extra with it, made it real grand. And we've left the jungle npcs in one of those wooden apartment buildings ;jflaskdjf;a;

Even on Journey mode with two players, the Old One's Army was DIFFICULT omg. I'm not sure I want to try it on my own

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Through another small forest, we've got the non-Corrupted desert! Full of Celestial Pillar banners, because this is another spot a Pillar always spawns. Our Dye Trader likes to sit on the balcony and watch fire rain from the sky. Remarkably, he hasn't died yet

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And finally, we've got the right ocean, where the Angler, Stylist, and Pirate all live! This was another pretty early build

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And that's it for now! We're for sure gonna continue goofing off here, and start a new world with new characters at some point- potentially in Classic mode, depending on if I can work out how to make a proper server to reduce lag, lol

[rockysrecipes]

How to make the perfect soup

part 1: the broth

So just a quick introduction here, hi, I'm Rayner, aka Rocky, and one of the few precious skills I possess is knowing how to make a GREAT soup from scraps, and I would like to teach you step by step.

Step 0 to the perfect soup broth: you need to squirrel away ingredients.

What I mean is that when you have leftover vegetables, scrambled eggs, egg whites, egg yolks, meat, bones, ect that are unable to be used right away, you need to freeze it for soup. I tend to focus on onions, carrots, chicken and chicken bones, and eggs because they're what I have most.

Typically, when I freeze items for soup, I'll freeze 1 kind of bones and meat scraps (today it's chicken with a random turkey leg), 1 variety of onion (peel, outermost layer, and any scraps. Today, there were red onions and sweet onions in the mix, which is fine), and one or two other veggies or eggs (today I have bell peppers and egg yolks)

Sometimes I keep water from pasta and freeze the bones in it, because the starch from the pasta water adds depth to the broth, but I don't do that often because I don't eat pasta very often due to gluten issues. It's definitely an option though!

The bags typically look like this, this one is ham and pork bones for the next time I do barbecue ham and bean soup. (Ignore my fuzzy bath robe sleeve, please)

Step 1: adding the bags to the pot

So, if you use the pasta water method, you have to let the entire thing thaw to get it out of the bag, because it'll be a giant effing chunk of ice, which is another reason why I prefer to skip that step.

But if you skip the water, you can add all your bones and scraps directly into a stock pot (I use one with a strainer insert to help with the straining step) and cover it with water. Set it on high, and cover it until it boils up. (You can see some frozen pasta water with red onions in there. I have no idea when I made that, but it's good 👌)

Meanwhile, start thawing out any meat you want to add to the finished soup and start chopping veggies for that part, too. I'm making a chicken noodle soup, so I'm thawing chicken breast tenderloins and I have carrots, celery, and sweet onions for later.

Step 2: boiling

Once your broth ingredients are boiling and thawed, you can decrease the temperature and add fresher vegetables like mushrooms or more onions (I always add a whole onion to the broth at this point)

Step 3: let it boil until everything turns the same color

Grab a snack, this takes awhile.

During this part, which can take 45 minutes to a few hours, you want to occasionally stir the pot and add more water as it evaporates off. If you use glass measuring cups, don't touch the glass to the pot. I broke one that way, RIP.

I'll do part 2 when I strain it 😊

[nutritiondork]

What are Puerto Rican Spices?

Puerto Spices include bay leaves, oregano, basil, and cilantro. It also includes parsley, garlic, culantro, and Caribbean thyme. Sofrito is the primary ingredient in making the food palatable. With that, Sazón, Recao (aka culantro), Achiote (aka annatto), and Adobo are some of the dry seasoning mixes. They add flavor to rice dishes, soups, fish, meats, stews, and poultry. These items give the dishes a much stronger taste. 

Let us deep dive into Best Healthier Versions of Puerto Rican Recipes.

1. What spices are used in Puerto Rican cooking?

Puerto Rican cooking is quite simple. Yet it involves using the correct variety of spices. Sofrito, Sazón, Adobo and Cuban Oregano are a few to name.

The Authentic Puerto Rican Sofrito Recipe is a blend of different herbs and vegetables. It includes onion, peppers, garlic, sweet aji peppers, recao or cilantro, and a bit of olive oil. 

Blended from Spanish and Mexican cuisine, Sazón refers to a colorful seasoned salt. The Puerto Rican Sazón Recipe is simple. The homemade Sazón seasoning mix includes achiote, coriander, garlic, and salt. 

Puerto Rican Adobo is another dry seasoning mix which is always used in every Puerto Rican dish. You can make your DIY Puerto Rican Adobo by blending salt, garlic powder, black pepper, oregano, and turmeric. 

Cuban Oregano, a succulent leafy herb, is also a key element in Puerto Rican cooking.

Find my personal DIY Adobo and Sazón on the BLOG. 

Is Puerto Rican food spicy?

Puerto Rican food is well seasoned, but not as spicy as you think. It is not hot, just very flavorful, and it all depends on how much your taste buds can handle. Most people trying Puerto Rican foods for the 1st time say they enjoy it, and would like to try more. 

Many of the food items consist of common herbs and spices, including basil, parsley, and bay leaves. This makes the dish more flavorful, seasoned, and delicious. You can add to many of your own Puerto Rican Paleo Recipes by adding vegetables, fish, meat, or sausage.

2. What sauce is served with many Puerto Rican dishes?

Mojito isleño is a famous Puerto Rican hot sauce. It contains olives, olive oil, tomatoes, onions, hot peppers, bell peppers, and vinegar. It gets an extra flavor from spices and fresh herbs. Mojito isleño is a chunky topping added on a variety of fish and shellfish.

Ajilimójili is another famous sauce with many elements. A few of them are garlic, coriander, white vinegar, hot chili peppers, olive oil, salt and lime juice. For its preparation, blend all the ingredients to make a smooth purée. 

Puerto Rico is famous for another hot sauce known as Pique Criollo. It consists of hot chili peppers and vinegar combined with various herbs and olive oil. 

Another popular sauce that became popular in the 90’s is mayo-ketchup. It is a mixture of mayonnaise, ketchup, garlic, and a bit of hot sauce. This sauce is typically served with plantain dishes. 

What is a common side dish in Puerto Rico?

Guanimes is one of the most common side dishes in Puerto Rico during lunch time. It’s a cornmeal masa, which includes a side of bean stew, seafood like “bacalao”, meat and a few other items. 

“Arroz y habichuelas” (rice and beans) and “Pastelón” (plantain lasagna) are other mouth-watering side dishes. Arroz y habichuelas contains rice and beans with ham or bacon, tomato purée, sazón, and sofrito. Pastelón includes sliced plantains, and is layered using ground meat. It is a delicious, filling side dish. 

You can also enjoy Platáno Frito also known as “amarillos” as a flavorful side dish made up of fried ripe plantains in oil until golden brown.

3. What is the best Puerto Rican food?

The list of the best Puerto Rican food is endless. A few of the must-try dishes include Arañitas, Bistec Encebollado, Asopao and Tripleta.

You can prepare Arañitas by frying shredded plantains. It is a crispy plat du jour served with garlic-based dip known as mayo-ketchup. Bistec encebollado is a flavorful dish. It consists of marinated beef steak with adobo-spiced and onion sauce. The flavors come from marinating the meat well for 10-12 hours. 

Asopao is a blend of a stew and soup. A piquant dish, rice is its key ingredient and can include beef, pigeon peas, chicken, and pork. Tripleta, a sandwich, has a filling of grilled steak, ham and Lechon pork. Place the filling in a loaf of bread and top with ketchup, mayonnaise, fries, lettuce or cabbage, and tomato.

Is Puerto Rican food healthy?

Yes, Puerto Rican food can be modified to satisfy your paleo, or plant based needs. You can make healthy low-calorie Puerto Rican food by using non-starchy vegetables. You can use eggplant, okra, onions, lettuce, tomatoes, chayote squash, peppers, asparagus, cauliflower, and so much more. Blend vegetables with rice and beans for a meal high in fiber, vitamins, and minerals. You can make meals even healthier by using very little hydrogenated oils, and adding more healthy fats like avocado, olives, and frying foods in coconut oil. 

4. What is a traditional Puerto Rican breakfast?

A traditional Puerto Rican breakfast includes Revoltillo, Cremas and baked goods like bread and “quesitos”.

Revoltillo consists of scrambled eggs mixed with other ingredients of choice. You can find options like onions, tomatoes, peppers, mushrooms, and meats like ham, bacon, and sausages. 

Have a healthy start to your day by eating a bowl of fresh fruits. The Puerto Rican fruit bowl consists of mangoes and papaya. You can also use pineapple, berries, quenepa, and guanabana.

Enjoy Cremas, the most famous Puerto Rican porridge. Add some butter or cinnamon as it may taste a little bland. Some of these include oatmeal, cornmeal, and cream of wheat. 

Quesito is a small pastry with cream cheese and is an excellent companion to a cup of your morning coffee.

What is a typical Puerto Rican lunch?

Some Popular Puerto Rican Lunch Recipes include sizzling hot appetizers like bacalaitos, sorullitos, and empanadillas. Soups are also a great choice. You can also have the mesmerizing Paleo Mofongo Recipe. It is a Gluten-Free Puerto Rican Recipe consisting of green plantains, seasoned with garlic, butter and salt, stuffed with beef, chicken, seafood, or veggies. Arroz con pollo (chicken and rice) is one the most popular chicken dishes during lunch or dinner, paired with a slice of avocado, and a salad, it can be a wholesome healthy meal at any time. 

5. What are some typical Puerto Rican foods?

Some typical Puerto Rican foods include “Lechón Asado”, Alcapurrias, and “Flan de queso”.

The Lechon Asado is a typical traditional Puerto Rican recipe in which an entire pig is doused with spices. A few of these include salt, oregano, pepper, aji dulces, and garlic. The pig is then cooked on a wood charcoal fire. This way you get a crispy texture to the skin. This pig roast is usually done during the Holidays, and special events because it can feed many people. However, if you visit the mountain area on the island, you will find restaurants that serve roasted pig and “pernil” which is very similar. 

Alcapurrias, a local Puerto Rican food, is a fried fritter made with a batter called masa. It consists of green bananas and Xanthosoma (grated yautia), and it is stuffed with chicken, beef, or seafood. 

Flan de queso looks like a combination of caramel custard and cheesecake. With the help of simple ingredients, the traditional Puerto Rican flan is ready to eat! Some of the ingredients include condensed milk, evaporated milk and eggs. You can also add some sugar and cream cheese. Generally, it is vanilla flavored. But, you can try it in chocolate, Nutella, or coconut.

What are the two typical dishes in Puerto Rico?

Bacalaitos and Pan de Mallorca are two typical dishes in Puerto Rico.

Bacalaitos is a salted cod fish fritter. The variety of spices and seasonings make it taste really good. Garnished with tomatoes, onions, and cilantro make it taste even better. This interesting snack is chewy inside and crisp outside, and served with a garlic sauce. 

Pan de Mallorca is also a very common Puerto Rican Breakfast. It is a sweet bread roll topped with sugar powder.

The spices in Puerto Rican recipes are accessible and versatile. With no dietary restrictions, there’s a dish to please each palate. The spices and flavors reflect its diversity. The island is full of heavy and rich food styles. Relieve your cravings for fresh produce, seafood or meat.

Enjoy the amazing flavors of Puerto Rican spices. Nutrition Dork brings you an array of healthy Puerto Rican recipes and seasonings. Get your Healthy Rican Ebook and Spices, with over 35 Naturally Gluten-Free Recipes, now on SALE at the SHOP!

In case you can not view this video here, please click the link below to view Spices Commonly Used in Puerto Rico on my YouTube channel: https://youtu.be/i-Y5GA5OLHw

[kr1g]

My Foods of 2021: 1/?

Sweet bread rolls

Langos with creme fraiche, brandy-cheese and ham

Sponge cake with blood orange jelly and chocolate, aka. The Mega Jaffa Cake-Cake

Salmon with potatoes, tomatoes, asparagus and red onions, with mustard dressing (uncooked in picture)

Swedish pancakes

Pork meatballs with lemongrass and Thai basil, in a sweet vinegar soy sauce, with steamed rice and cucumber

Pork hotpot with mixed veggies and mushrooms, silken tofu, and ramen noodles

Sliders on brioche buns, with BBQ sauce and homemade special sauce, and a side of chips

Falu sausage stew, and toast on the side

Chicken noodle stir fry with veggies and crushed cashews

[fuckyeahjeremyclarkson]

When I was a small boy, we’d eat out once a year, always at the Berni Inn in Doncaster. The choices were not extensive. To start, it was either grapefruit juice or pineapple juice, and then it was breaded plaice or steak. Mind you, customers were able to choose how they’d like their meat cooked. For an hour. Or for much, much longer. The vegetables, meanwhile, went into the pot when you booked the table.

I knew this was wrong, even when I was only six, because my dad was a fanatical cook. He would cook for people all day. He cooked for the postman. He cooked for the women who worked for my mum in the barn at the bottom of the garden. And when he ran out of people to cook for, he’d make elaborate cakes for the birds.

He would rise at six so he could start cooking and I still yearn for some of the things he made. Tripe in a simple milk sauce, especially. And his roasted heart was one of the cornerstones of my childhood. Alongside Mungo Jerry, being bullied and the hedgehog-print jeans my mum made for me because Levi’s were too expensive. And which were the root cause of much of the bullying.

Later, in my teens, he would take me to London occasionally, and we’d go to a restaurant at 235 King’s Road, which was called 235 King’s Road. Or an Italian place on the Earls Court Road called Il Palio, where Bruno the owner and his chef would have furious rows all night long. And then at lunchtime, he’d take me to a place he knew in Marylebone for a salt beef sandwich.

Later, as my mum’s business started to become more successful, we’d go to San Lorenzo in Beauchamp Place and Odin’s, which belonged to Peter Langan. And I didn’t like the food they cooked because it wasn’t plain. It wasn’t simple. It wasn’t tripe in a milk sauce. It wasn’t roast heart.

Much later, AA Gill did his best to make me understand food and cooking. He would take me to places where the rabbit tasted like bacon and the pigeon like ham, and he would swoon and kiss the chef on the mouth. And I’d stare wistfully at my pigeon, thinking, “If I’d wanted something that tasted like ham, I’d have ordered ham.”

This is why I despise all provincial restaurants today. And please don’t write to tell me about a place your daughter-in-law has just opened in Penrith, because I won’t like that either. In restaurants outside London, it’s always about the chef’s ability to create a visual taste sensation. No one’s allowed to talk. You are expected to sit there in reverential silence, marvelling at how the single piece of cress is a perfect accompaniment for the bubbles in the broth.

And it’s bollocks. When I go out to eat, it’s because I can’t be arsed to do the washing-up. I want exactly what I’d make at home, only without the faff of making it. Shepherd’s pie. Spaghetti bolognaise. Lamb chops with new potatoes. And no effing sauce. I also don’t want a new concept, where I order 876 little things and then share them all with the people on the table by the loo. Or plates made from wood, or metal. I swear to God, restaurants that do this always provide cutlery that you can’t hold properly, so you can’t stab the waiter.

What a whopper: Clarkson lovingly cradles a marrow grown in the new kitchen garden at his 1,000-acre farm in Oxfordshire

What I hate most of all, though, is travelling with film crews. Because when we are abroad, they treat food as fuel. Which means we never walk the streets looking for the sort of restaurant that does home cooking well. They just eat whatever is provided at the hotel, which is almost always like the sort of food you get in Birmingham.

Nicola Formby — aka the Blonde made famous by AA Gill’s reviews — is always suggesting little places in back streets that do great gnocchi on a bed of lightly killed rattlesnake, but I don’t want that. I want simple. I had roast grasshoppers in Cambodia and Burma and they were terrific. I had a trout, plucked from the stream next to my table in Croatia, and then grilled. And that was even better. But the absolute best food I’ve ever eaten was a bruschetta in Bologna. Bread. Olive oil. Tomatoes. Basil, probably, and maybe some balsamic vinegar. I can’t be sure because after smoking half a million cigarettes, my taste buds have the sensitivity of steel. All I knew is they were really good tomatoes on a really nice piece of bread.I can add another couple of things to this list of culinary triumphs. The chicken pho by a chef called Ms No at the Six Senses Con Dao island resort off Vietnam. And the Denny’s breakfast experience in any of those Reacher towns in the red bits of America.If you break a perfectly poached egg, and in Denny’s the poached eggs are always perfect, onto their hash browns, I swear you end up with a taste sensation that would stop Jesus in his tracks. I have searched the world for hash browns made the Denny’s way, but when they’re offered, the chef has always suffused them with his own twist. By which I mean “ruined them”.

I have a similar global quest to find a better eggs benedict than the one I was given at the then Regent Hotel in Hong Kong, back in 1988. So far, it’s no dice. No one gets the simplicity right. Simplicity is always the key to my enjoyment of food. It’s why, when I cook, I never use cheese unless what I’m making is cheese on toast or a cheese sandwich. This is because cheese is a powerful flavour that sits in the pan like the Russian president sits in a room full of diplomats from former Soviet states. It’s the same story with bacon. Pop that into the mix and what you always end up with is something that tastes of bacon.

“Are you not getting the delicate hints of pomegranate?”

“Nope. Just bacon.”

All of which takes me back to my dad’s roast heart. I sometimes look online for how this might be made and what I get is “roasted ox heart stuffed with a mushroom duxelle” or “beef heart braised in wine” or “lamb’s heart stuffed with lemon thyme and streaky bacon”. No. And then no again.

And nor can you serve them with a Dover sole so you have the chance for a jokey “Heart and Sole” offering in the menu. I just want heart. I like the taste of it as it is. I like the texture and all I want added is a spoonful of mashed potato to mop up the blood.

I’ve just started an internet thing called FoodTribe, on which people can share thoughts and ideas on food. And I’m going to be sharing this quest for simplicity a lot. I may even go further and start turning the stuff I grow on my farm into straightforward food that I can sell in my simple, straightforward, unheated shop.

As I write, I have three sheep that are due to go “down the road”. I feel sad in some ways, but I’m cheered by the fact that I can have their hearts. And even more cheered by the fact that I’ve accidentally grown 20 tons of potatoes. It’s going to be a supper that makes me feel young again and it will be the first I’ve grown entirely by myself.

Yes. I started a kitchen garden earlier this year and have spent the past few months taking a weird pride that the spring onions, and the carrots and the peas and especially the golden beets, all of which were grown by my own . . . ability to tell girlfriend, Lisa, and gardener, Josh, exactly what I like.I don’t know why we enjoy eating vegetables that we’ve grown ourselves more than those grown by some disinterested Mexican on minimum wage. Maybe it’s because we know we haven’t urinated on them. Or because we know that no carbon was burnt in their trip from the soil to our table. But whatever the reason, we do. And I cannot wait to do that with meat as well. It’s simplicity in its purest form.

Jeremy’s recipes will be added to the next post to avoid this one turning into an enormous monster

[ryder616]

Rewatching Parting Shot

Parting Shot, aka the episode where nobody (important) is dead or dying and yet you still end up bawling your eyes out anyway. 😁

Or at least I do. I mostly blame Henry Simmons for that. His sorrowful, teary-eyed-but-keeping-it-in expression completely shatters my resolve to “not gonna cry, dammit!”. Add that beautiful piece of music and  😭 😭 😭 . Every. Single. Time.

Plus there’s the fact that we lose Bobbi and Hunter for nothing, not even to trimmer down the main cast because the show went back to 8 regulars pretty quickly. *sigh* I really miss Bobbi and Hunter. 😢

And you just know that if this was a regular episode and not a set up for a spin-off that’ll never go to series (*grumbles*) the disavowement would never stick or never happen in the first place. They’d just forge new identities for them, lay low for a while or maybe fake deaths and then it’d be business as usual. I mean the OG team are all basically ghosts. Coulson is supposed to be dead. Daisy didn’t exist in the system when Rosalind went checking and it should be the same for all of them. S.H.I.E.L.D. itself is a ghost at this point in time.

Anyway, I shouldn’t be complaining. This is a great episode and a comforting send off for Huntingbird, if S7 doesn’t surprise us. Because no matter how painfully they might end it for the other characters (😬), Bobbi and Hunter will still be out there, somewhere, fighting ninjas at weddings and being their generally awesome selves. And that’s not nothing.

Gotta Catch ‘Em All:

General Androvich, Russia’s Minister of Defense, former KGB assassin and, for what little we saw of him, an overall unpleasant dude, had the power to manifest a sentient “shadow” made of Darkforce, also known as Zero Matter (Whitney Frost says hi), capable of acting independently from his (in)human form.

Stuff that crossed my mind:

You must have something to say for yourself. -- I'd like a cheeseburger, medium, with cheddar cheese, ketchup, mayo, lettuce, and tomato. And some curly fries. Crispy. The Interpol guy sounds French. I bet she’s being extra American on purpose.😁

I headcanon that S.H.I.E.L.D. issues clothes made of special thermo-adaptive fabrics because I hate cold and seeing Bobbi and Hunter (and later everyone else) running around Siberia, AT NIGHT, in clothes that look like something I’d wear in spring if the sun is up makes me shiver just typing this. 🥶🥶 

I have to say, I have never encountered someone like you. [...] who has the ability to spout absolute nonsense with such ease. He’s the best, isn’t he? 😎

Bobbi and I were on holiday, picking mushrooms. -- In the woods of Siberia, in the dead of winter. --  Do you know a better place to find the jumbo chaga mushroom? Because I certainly do not. [...] we were accosted in the woods by some ham-fisted, dare I say, drunken soldiers, who dragged us into this entire mess. [...] You want to know the key to a good mushroom soup? Dried porcini. 🤣🤣🤣🤣

They've wiped out almost 30 square kilometers of forest, just to make room for this place. You wonder why the planet's dying. -- Got that right, mate. You and Jemma watch that documentary I mentioned? -- Oh, yes! The one about the Amazon? Hunter gave FitzSimmons environmental documentaries recs for date night. 🤗

If we're gonna infiltrate, a surveillance package would help, sir.  -- And guns. Don't forget those. And properly warm clothes? Please? 🥶

You want to assassinate a former member of the World Council on Russian soil, knowing that if we get caught or our actions are tied to the U.S. government in any way, that it'll be considered an act of war. Sure, when you put it like that it sounds bad....

I was just trying to recall the last time we went away together on a proper vacation. I spent half of S6 trying to recall the last time the Bus Kids might have had a proper meal. Vacations sound positively extravagant for S.H.I.E.L.D. agents.

We were just looking for the main road. -- Out for a spot of mushroom picking. Perfect cover story, guys. As everyone knows, the outskirts of covert military installations that sit in the middle of freezingly cold forests are the ultimate tourist destination for the discerning mushrooms enthusiast.

Are those mushrooms? - Mm-hmm. For soup. You know, I looked up chaga mushrooms and they look awful. I think I’ll be sticking with porcini, sorry Hunter.

How’s everyone’s Russian? -- My pronunciation’s not fluent. -- And mine’s nonexistent. -- I dated a Russian hacker once, but I only learned the dirty words. May speaks Russian but not as well as Bobbi. Mack doesn’t. And Daisy had sex with a loud Russian hacker. 🤭

Remember our mission protocol. Low profile, in and out, no one gets caught. Well, thank you very much. Now you jinxed it.

Amadeus Ravenclaw Hunter (I don’t even...and where does Lance come from?) is from the south-east of England, his dad was a police officer and the secret to his l33t mushrooms soup is chicken bouillon.

Come on, Daisy. You can hack the Pentagon and shake the Earth. You're gonna let a few backwards letters trip you up? *high fives Bobbi in Daisy’s stans solidarity*

Just think what the United States did for the Native American populations. If we hadn't created the reservations, they would've been wiped out entirely. I totally believe you have the Inhumans’ best interests at heart now. What a convincing, totally not infuriating, not even a little bit revisionist argument you just made.🙄

It's the world's first Inhuman politician. The first you know of, at any rate. What if Abraham Lincoln was Inhuman? With stretchy powers.😉

There are many intelligence agencies around the world. Some are run by incompetents, but not all. Given that nuS.H.I.E.L.D.’s been operating for two years doing whatever they pleased out of a base near the U.S. capital, that is entirely a matter of debate, buddy.😁

S.H.I.E.L.D. is about sacrifice, not for you or me but for the greater good. -- Even the ones you love? -- Yes. Even them. -- I don’t know whether I admire you or feel sad for you or both. Both. Both works.

Spasibo, Daisy! -- De nada. -- Pretty sure that's not Russian. -- Whatever. 🤣

Everyone listen up. This hit is going down here and now. The Russian Prime Minister is arriving, and there's an Inhuman assassin on the loose. You need to stop him. Good thing this was supposed to be a low-profile, surveillance mission. Looks like the plan turned to rubbish once again.

We'll need a distraction. --  I have an idea, but it involves May hitting people. I don’t think she’ll mind...

Fitz and I believe the General has the ability to manifest a form of sentient dark force, able to shift its density at will. -- Judging by the way he’s elsewhere at the moment, it operates independently of him. -- Can you just cut to the part where you tell us how to beat it? Always so impatient...I wanted to hear more about the sentient darkforce!

You ready, sestra? -- Da. *glares at the show for not giving me more Quake&Mockingbird team-ups*

I don't know what frightened me more, the firing squad or that shadow muppet. --  We were lucky. -- I was lucky. You were good. Aww, Hunter. Sometimes you really say the best things.

Once you're back, we'll change your identities, move your families, and unfortunately, you'll be done in the field. -- Sir, I think that we’ve proven we’re not built for the lab. When disavowement and potential incarceration and execution are more appealing than dealing with FitzSimmons’ “systems”... 🤣😉

You’ve got an admirer. -- Who? -- They asked me not to say. Clearly the operative tailing Bobbi and Hunter in the pub belongs to one of the incompetent intelligence agencies. Because otherwise they’d have had identikits for the entire command structure of S.H.I.E.L.D.😁