#alongside garlic soup

[ethernitty]

i see, i might try that sometime when ill be able to cook for myself

thoughts on asparagus soup?

i have never had asparagus in any form but i like soup so maybe id like it

[darkficlord69]

Cregan Stark x Targ!Reader

Warnings: smut, 18+, unprotected sex, 18+ language, death, character death, angst, sadness, not proofread

Cregan Stark was indubitably a wolf: ever since he sprang up from his mother's northern womb he had a savage attitude kept in place by his house's sterling reputation for personal integrity. But when his gaze locked onto yours, all semblance of restraint evaporated from his big muscled body like a snowflake slowly melting under the hot sun. When he met you, he felt like a starved animal ready to pounce, to hunt, to eat something so positively delicious that it would satisfy him to no end...

Despite having lived your whole pampered life on Dragonstone, under your mother's constant and loving supervision, you felt at home in the snow covered Winterfell. And when you descended from your mauve scaly beast with a wingspan bigger than the tallest watchtower in Deepwood Motte, you shivered although you were drowning in thick layers of fur and wool. That is, because you met Cregan. He looked at you with an intesity that was at odds with the iciness of the climate and you could do little but avert your gaze to avoid losing yourself in those stormy grey eyes that twinkled with desire.

"My lord, it is an honor," you curtsied clumsily due to your heavy attire but Cregan quickly put a hand on yours to help stabilize you and prevent you from falling face-first in the snow.

"The honor is all mine, my princess," he replied in a husky voice that almost brought tears to ths corners of your eyes. Whatever passed between you was a dangerous thing, hotter than fire, yet fickler than a shard of thin ice.

"I hope your journey was pleasant," he said.

"Oh, definitely, my lord of Winterfell. Now, I believe the politics and scheming can wait for the morrow, but riding Kocsaryon has made my belly rumble in hunger. A feast is in order, if it please you."

Cregan gave a curt nod and led you to the Main Hall, where a feast had already been laid out. The long wooden tables groaned under the weight of hearty soups for each heart, each dish more decadent than the last, the aromas mingling in the air like a seductive promise of indulgence.

At the center of the hall stood a massive boar, its skin crisp and golden, crackling with fat that had been painstakingly rendered over hours of slow roasting. It was stuffed with onions, apples, and a medley of herbs that filled the air with their heady scent. The juices ran clear as it was carved, pooling on the thick wooden platters beneath, where hunks of dark meat were passed around to eager hands.

Beside it, platters of venison, seasoned with juniper and garlic, had been seared to perfection, the meat tender and pink within, the crust dark and fragrant. Roasted root vegetables, earthy and sweet, nestled alongside them, their edges caramelized to a rich mahogany.

A serving girl approached Cregan to clear away a platter of untouched meat and your eyes darkened when her hair brushed against Stark's shoulder.

You stuffed yourself until your belly groaned and then you chanced a glance again at Cregan who was watching as you cleaned your fingers by putting them in your mouth and slowly sucking in a suggestive gesture that was meant as a provocative invitation. Lord Stark's eyes hardened with unmistakable lust and he rose abruptly, mumbling excuses to confused guests. He promptly grabbed your hand and led you outside.

"If you will follow me, my lady. I have something to show you."

By the time you left the warmth of the Great Keep, you were wholly intrigued by this escapade. Cregan knelt before the weirwood tree that seemed to weep blood as you joined him in prayer.

"So, are going to..." No sooner had you started to ask your question, than Cregan's lips were on yours, kissing you with a ferocious intensity that went beyond mere words. His expert tongue left a trail of saliva down the column of your neck, your jaw... He licked and sucked like a newborn wolf pup, but his groans were the howl of a fully grown member of the pack.

"Oh, gods!" you yelled, uncaring of who may hear.

He quickly disrobed you, your smallclothes thrown far, far away and then you were naked beneath his lord's piercing gaze, trembling with anticipation as heat pooled between your legs.

"Cregan, pleaaase!"

The night beneath the godswood was a symphony of passion and primal need. The ancient trees stood silent witness as you and Cregan came together, your bodies intertwining with an intensity that left you both breathless. The air was cold, biting even, but the heat in your lower stomach was enough to ward off the chill for a time.

He kissed you with a fervor that spoke of years of restraint finally unleashed. His hands, rough and calloused from a lifetime of wielding swords and axes, were surprisingly gentle as they roamed your body, tracing every curve and dip as if committing you to memory. You shivered beneath his touch, but it wasn't from the cold. It was from the raw power and the undeniable hunger in his eyes, the kind that made you feel like the only thing in the world that mattered.

As the night deepened, the cold crept closer, seeping into your bones. But you were too lost in him, too lost in the way he made you feel alive in a way you had never experienced before. You clung to him, seeking warmth and comfort in the strength of his embrace, in the heat of his body pressed against yours.

But the North was unforgiving. The warmth of passion was no match for the biting cold of the northern winter. Even as Cregan held you close, his hairy body shielding you from the worst of the elements, the chill began to seep into your skin, turning your breath to fog and your lips to ice.

Cregan sensed it before you did, the way your shivers became more violent, more uncontrollable. He pulled back, his brow furrowing in concern as he looked into your eyes, now glassy with the onset of hypothermia. His heart clenched painfully in his chest at the sight.

"You're freezing," he murmured, his voice rough with worry. He pulled you closer, trying to rub warmth back into your limbs, but it was too late. The cold had already taken hold, and no amount of heat from him could chase it away.

You tried to smile, tried to reassure him that you were fine, but the words caught in your throat, your lips too numb to form them. You could feel the warmth of life slipping away, could feel the darkness creeping in at the edges of your vision. But you didn't want to let go, not when you were here, in his arms, where you had always dreamed of being.

"Cregan..." you whispered, your voice barely more than a breath. "I'm sorry..."

His eyes widened in horror as he realized what was happening. "No," he growled, shaking his head. "No, don't you dare leave me."

But you were already slipping away, your body going limp in his arms. The last thing you felt was the warmth of his tears on your face, the last thing you heard was the desperate, broken sound of his voice calling your name, begging you to stay.

When the dawn broke, the godswood was silent, the snow around you undisturbed save for the imprint of Cregan's body beside yours. He held you tightly, even as the life had long since fled from your body, refusing to let go, refusing to accept that you were gone.

The godswood bore witness to many things over the centuries, but the sight of the Lord of Winterfell, the fearsome wolf of the North, cradling the lifeless body of the one he loved, was something that would linger in its memory forever.

For Cregan Stark, the godswood would never again be a place of peace, but a place of sorrow, a reminder of the warmth he had once held in his arms and the cold that had stolen it away.

Guyss, this is my first fic! 🫣 Please let me know what you think so that I can improve my work 🐺🌙💫 Thanks for reading! 💝

[kedreeva]

There are good things in this world still

Today, I harvested a bundle of parsley from my garden. Alongside of the strawberries, it is the last thing still growing green, despite the cold. I only harvested around the outer edge, from the stalks that were starting to droop, and trimming those off revealed a wealth of fresh stalks that will now have room to grow before winter truly sets in. I planted parsley this year because I have been making stock from my use fowl carcasses, and wanted to try to grow some of the ingredients here myself. I also planted some garlic bulbs and carrot tops, which may or may not have ultimately taken- I knew I wouldn't get either from them this year or anything, but if the plants could take root in the soil, then maybe next year I won't have to buy (as much) garlic or carrots for stock making. Potatoes and onions are next. You might wonder how much stock one person uses, but Sark makes a lot of rice dishes he uses stock for, and I make soups, stews, and sometimes even add a cube while cooking pasta for extra flavor. It's small, it's just a few little plants that had a hell of a time getting started this summer, but holding a thick bundle of stalks in my hand and knowing I've taken one step closer to growing some of my own food needs feels great.

There are good things left in the world, however big or small. This is your invitation to reblog this and share your good things with each other, or check the notes if you need a reminder.

As an addendum today, if you are feeling like you don't have good things to share, consider making some good things for yourself tomorrow (or today, if there's still time!)- take a bath and use the favorite soap scent or bath bomb or whatever you've been saving for a special occasion, eat a treat or make a favorite meal, clean something you've been putting off, call or message or meet up with a friend you haven't seen in a bit to regain that community connection, snuggle your pet or loved one, look up photos of your favorite interest (animals, technology, architecture, travel destination, whatever it is!), watch a favorite movie you haven't seen in a while, take a walk around a park or community attraction, visit the library and see if there are clubs or meetings or events you may want to attend or just pull a book off the shelf and read for a bit. There are good things, there are still so many good things, you just have to reach out and touch them to remember they are there.

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[phantomrose96]

Cooking with Patches motivates me to cook more than anything 🥺

Also, your goated cooking posts has gotten me to do a couple of meatless meal days (Pan-fried tofu battered in cornstarch is life changing!) Any go-to recipes you find yourself cooking alot?

Ah hell yeah!!!

I'm glad to hear it bc I like making the Cooking with Patches posts. She's just HERE and being CUTE and I like sharing this fact with other people.

As far as go-to recipes - "pan fried tofu" DOES actually capture a lot... Like, choose *some* sauce, make rice, make some broccoli, put scallions and sesame seeds on top, and that's like a dozen variations of the same general idea. I tend to just keep scallions and tofu around, so I can kinda just do this whenever and mix up some sauce.

My probably most go-to of the above is this (copied from my notes):

sauce: 3tbsp soy sauce 3tbsp water 1 tsp sugar 1 tbsp sesame oil 1 tsp gochujang Garlic Scallions recipe: Cook tofu cut into slabs, turn over and spoon sauce, turn over and spoon sauce, cook however long you want after

My other "I didn't plan anything and I'm making dinner" approach is to keep fixings around to make ramen Better:tm:. Like I always have some ramen on hand. so I COULD just make ramen but if I have any of these on hand they make the ramen Better:tm:

Ramen add-ins:

kale, spinach, or any other leafy green, (added to the boiling water alongside the ramen noodles)

bok choy, same as above.

(if not vegan) an egg cracked in, added with 1 minute left of the noodles cooking

ANY kind of mushroom, sliced, but shiitake and wood-ear are extra recommended

(if like spicy) any chili pepper, sliced and added with the noodles

silken tofu (like what goes in miso soup)

sriracha (added on top at the end)

sliced scallions, sesame seeds, sesame oil/chili oil (added on top at the end)

And then some actual like, recipe-recipes, I went through things I'd bookmarked as liking

(sub tofu for the fish in this one) =>

View this post on Instagram

A post shared by sarah doig (@sarahsveganrecipes)

View this post on Instagram

A post shared by EBENEZER ODENIYI (@veganezer)

[ploffskinpluffskin]

oH, see, i was thinking there were other more human-like foods at the tables too but actually i think the only place we see those are on the tables muta eats that were prepared for haru's arrival-- who's still human

and i do enjoy the thought they tried their best to make her feel at home lmao especially since iirc some of the cakes in the background have like. skewered and roasted fish sticking out of the tops

the chefs like 'what are human cakes topped with again' 'just put some fish on top fish are good what kind of creature wouldn't like fish'

i am always torn between throwing my hands in the air and saying 'Magic makes it so the cat kingdom cats can eat anything' and 'actually it's funnier and kind of more endearing to me if the cat kingdom cats still can't eat human foods that are Toxic to cats in the real world'

most often i think i've sorta gone with the middle road (with natori at least) that they can eat things normal cats shouldn't but that it's kind of all for naught bc it tastes Bad to them

hence why natori kind of comically hates fruits and vegetables and thinks onions and garlic are things humans eat to punish themselves bc why else would u subject yourself to them

[tomorrowsgardennc]

it's (a little overdue but still) time to...

✨️ plant garlic ✨️

good news is with garlic's extremely long growing season, there is a lot of buffer to when you can plant your garlic. october through december, actually - as long as it's a few weeks before your first frost. BUT, a long buffer also means a lot to do to prep for it and a longer time to keep them happy. so let's break down how to keep garlic fed for the next few months.

🧄 step 1: compost

because of garlic's long growing period, it makes them heavy feeders of nutrients. along this growing journey will be many steps to giving them fresh nutrients, but step one is making sure they get a small but steady supply as they grow. wherever you plan to plant the garlic, top it off with a small compost lasagna. since this is an established bed (my oldest bed, actually) i kept my compost lasagna ratio a little on the lightsr weight side-of-things. very thin layer of tree mulch on top of the old soil, kinda mixed in even. then a layer of green (i took the sweet potato vines as i harvested the potatoes in the bed next to this one) and waited about 2 weeks to let them de-moisturize and also because of health reasons but whatever. on top of that, i added a mix of green and brown grass cuttings, some fallen leaves thrown in there too. this was the thickest layer at about 3 inches. the penultimate layer is about 2ish inches of a mix of old soil and peat moss. after planting the bulbs, i added the thinnest layer of leaf mulch, but this is not necessary. the only reason i added this last layer is because we have been going through a prolonged drought, so i wanted a layer that will keep that soil moist as long as possible.

🧄 step 2: fertilizer soup

now for me, fertilizer soup is a diluted fish emulsion solution. that's it, mostly because i am lazy and also because it's the most common method. @gardening-guy is trying out a banana peel fertilizer soup when they started their garlic (oli got the bulbs from my shop, so tbh only difference so far is the fertilizer soup recipe. and oli started a month ago. not a competition.) oli's garlic has already started to pop up, so that means the fertilizer soup did it's job - penetrate the tough outer skin the garlic bulbs got when curing and gave them a burst of energy to get things growing. let me know if you use a different fertilizer soup recipe. as long as it's high in potassium, you'll be good to go. oh, and make sure it soaks for 24 hours. that cured skin is pretty thick.

🧄 step 3: companion planting

while garlic is a heavy feeder, that doesn't mean they're introverts. a lot of websites will tell you garlic deters pests from other plants, but legit for real right now go out to your garden and tell me if you smell garlic once it's planted. you don't, and the bugs sure don't. so ignore that part and plant winter vegetables alongside your garlic that wants nitrogen AND grows above the soil line. garlic wants all the potassium, and you don't want to disturb the garlic bulbs under the soil line. winter vegetables you can harvest by cutting are the best. i have pink celery that i am btoh harvesting and letting go to seed in one bed, so no disturbance there. this bed i seeded with all the viola seeds i have hoarded over the years alongside beets i am letting go to seed. beets are NOT the best companions if you are going to harvest, but since i am using them as seeders then it is fine. i haven't figured out what the companion plant will be in the third garlic bed, but other choices are lettuce, cabbages, collards, broccoli, kale... anything leafy, really.

ok, remember when i said make sure the companions are ones where you can harvest above the soil line?? it's because once you do so, those roots left behind will decompose and give the garlic another slow feeding of potassium! the plant gobbled up all the nitrogen, and because their roots are relatively thin they are quick to compost and add potassium back into the soil. crazy, eh??

🧄 final step: waiting

and honestly... this is the hardest step. especially for me, the world's most impatient farmer. but the good news is that while you wait there are two more key points of when to refeed your garlic:

between bits of heavy frost - typically around end of january or february - water the garlic with a ton of that fertilizer soup recipe you used before. the bulbing hasn't started yet, but this will keep those roots growing despite the soil temperature. and if you are more up north than me, add a thick layer of mulch or straw to help keep that soil temperature from going too far past freezing.

the last time you'll want to feed your garlic will be the end of winter. this is when the garlic bulbs really begin to bulbate... bulbge? bulb out?? none of that sounds right... either waaaaay. to get the biggest bulbs possible, you want to give them the highest dosage if potassium possible - and that's in the form of ✨️potash✨️ which... turns out to be just a fancy word for wood ash. burn some wood in a fireplace or firepit, burn your unpaid medical bills, burn your student loan reminders, burn anything that is paper or wood. don't mix with anything else, and REALLY DO NOT use the leftover charcoal from a grill. this potash needs to be as pure to potassium as possible. so no burning your yaoi/yuri mangas to hide from your partner, either.

and before you know it... those 3/4lb of garlic bulbs you started with turn into 5lbs of garlic. we shall meet again next year around april or may to discuss ✨️ the curing of garlic for long-term storage ✨️ until then, happy winter!

[forkfulofflavor]

Creamy Spinach Tortellini Delight A comforting and creamy soup featuring tender tortellini and fresh spinach, perfect for a cozy night in. Ingredients 3 medium to large peeled carrots 2 medium to large celery stalks 1 medium white or yellow onion 3 tablespoons olive oil Salt and pepper to taste 1/2 tablespoon garlic powder 1/2 tablespoon Italian seasoning 8 tablespoons butter 1/2 cup all purpose flour 6 cups veggie stock 2 (12 oz) cans of evaporated milk 2 (8 oz) packages dried tortellini 5 oz fresh spinach Instructions Dice the carrots, celery, and onion into approximately 1/4" pieces. Heat a large heavy-bottomed pot over medium-high heat and add the olive oil. Once the oil is warm, add the diced carrots, celery, and onion, cooking until softened and the onions are slightly translucent. Season with a generous pinch of salt and pepper, then stir in the garlic powder and Italian seasoning until well mixed. Add the butter and allow it to melt, stirring to coat the vegetables as it melts. Once the butter is fully melted, sprinkle the flour over the mixture and stir until all the veggies are well coated and have a gummy consistency. Pour in the veggie stock and whisk thoroughly to combine, then allow it to simmer for about 3 to 5 minutes. Whisk in the evaporated milk and let it simmer for another 3 to 5 minutes. Add the dried tortellini and bring to a brief boil, then reduce the heat and simmer for about 10 to 12 minutes until the soup thickens. Taste and adjust the seasoning with additional salt and pepper if needed. Stir in the fresh spinach, using a spoon to push it down into the soup, and simmer for an additional 3 minutes, stirring occasionally. Serve hot alongside crusty bread for a delightful meal.

[the-widow-olivia]

Saw that Rhys Darby was going to be in an episode of Night Court, and I got really concerned for any Night Court fans out there who have no idea that there is a flotilla of pirates about to descend on them.

So I made a helpful guide we can give to fans of other shows when OFMD cast members show up.

So your favorite TV show has cast an OFMD actor!

Hello! It's us, the friendly queer pirate crew, here to enjoy your television program alongside you. We don't bite (and even if we do, it usually sets off a hilarious chain of events that ends in a lovely wedding).

You may notice at some point during our time together that one or more OFMD fans will begin foaming at the mouth or melting into the floor as though they have no bones. This is perfectly normal, as all OFMD fans suffer from a severe form of brain rot previously only found in goats.

However, be warned, the following "normal" items may cause ferality in OFMD fans:

- Oranges (petrified or regular)

- The color teal

- The color purple

- The color black

- The color red

- Fuck it, all the colors. We own colors now.

- Goldfish

- Cats

- Seagulls

- Snakes

- Beanies

- Gloves

- Cake (can be combined with oranges)

- Garlic

- Soup

- Garlic soup

- Legs (pronounced "ligs")

- Eyes (“EYEEE!” however, will just make us laugh)

If an OFMD fan becomes a little too feral, you can soothe them by playing Gnossienne No. 5 and putting a blanket over their head until they calm down. Note: Results may vary if said fan is in “clowning” mode.

OFMD fans are a friendly bunch, but we are often socially anxious. Here are a few phrases you can practice at home if you want to befriend an OFMD fan:

“Wow, that Rhys Darby sure has nice legs.”

“That WJW with Con O’Neill got me right in the feels.”

“Our Flag Means Death deserves a third season and all the Emmys.”

Anyhoo, we’re delighted to be here enjoying TV with you, and you are all invited to Calypso’s next birthday. (BYO bathtub)

❤️

The Crew

[wrathful-reptile]

How to Cook a God

Plaguebringer: Generously season the wings, dry into jerky. Serve severed pustules lightly poached with warm buttered toast.

Windsinger: In a nice 24 hour bone broth based soup. Included in the soup: Celery, carrots, onion, fresh bamboo shoots.

Flamecaller: Start by smoking for six hours then move to a stovetop on high heat. Keep basted with butter and garlic. Pair with a nice wine.

Shadowbinder: Simmered in her own shadow goop until tender, top with grated parmesan cheese, garnish with parsley.

Icewarden: Dip in chocolate then return to freezer. Serve frozen on a hot day for a refreshing snack or blend up with milk and ice for a delicious shake!

Earthshaker: 8 hours in a slow cooker with mushrooms, potatoes, and seasoning of choice. Add stock to bottom of pot to keep from burning while keeping flavor.

Arcanist: Candied with some fall spices thrown in. Usually just used for a garnish or dessert-esque snack.

Stormcatcher: Barbecued on kebabs, seasoned with bold flavors

Tidelord: Place into a pan or cast iron skillet and generously drizzle with oil. Roast until the skin is crispy and browned and the meat is tender, 25 to 30 minutes.

Gladekeeper: Sautéed with spring vegetables and served alongside rice.

Lightweaver: Serve with pasta in a garlic lemon sauce.

[metamorphesque]

Not the anon who asked about the typical lunch but it's very interesting! I live in an area in America that has the largest population of Armenians outside of Armenia so now I'm A) hungry and B) looking forward to trying some things!

Well, my friend, in that case, let me recommend a couple of gems:

I’m sure you’ve already heard of Armenian barbecue (khorovats) and kebab. However, I’m still going to mention them because, vegetarian or not, I’m Armenian hehe.

Dolma – Meat, spices and other ingredients rolled into cabbage or grape leaves. Do yourself a favor and dip this in matsun (sour yogurt) with garlic. Not to toot my own horn, but I’ve been told I make some good dolma.

Pasuc dolma – The vegetable-filled version of traditional meat-filled rolls. Since its recipe is entirely plant-based, it’s a very convenient dish to serve during the fasting period. It is made of 7 different boiled grains, such as beans, lentils, chickpeas, cracked wheat, rice and maize peas (though the recipe can vary). All of the grains mentioned above are then wrapped in pickled cabbage or grape leaves. Pasuc tolma can be served hot or cold. My grandma used to make the best pasuc dolma.

Harissa – A “porridge” made from ground wheat and pulled meat (it can be chicken, lamb, etc.), usually served with butter. It’s especially good in cold weather and pairs well with vodka.

Khash – Now, khash is not your ordinary soup – it’s a whole tradition and a half. Even the toasts are well-defined and announced in a specific order. It even has its own season. Khash season in Armenia begins in late autumn, during the first cold days, and continues until the beginning of spring. The process of preparing khash is quite long and tiring, but the result is worth it. It’s made by boiling bovine shanks for hours until the tendons fall off the bones and the broth becomes thick. Sometimes, cooked stomach pieces are added. No salt is used during cooking, but it is seasoned with salt and crushed garlic once served. Cold vodka, mineral water, radish, pickles, peppers and dry lavash are all served alongside khash. Crushed garlic, greens, cheese, and, of course, salt must also be on the table.

Khashlama – Usually made with lamb and vegetables, the meat is so tender it falls off the bone.

Ghapama – A dish so mouthwatering that there’s a song dedicated to it. Ghapama is prepared by removing the insides of a pumpkin. The top of the pumpkin is cut off, and the ingredients (boiled rice, nuts, and dried fruits) are added inside. The pumpkin is closed on top with the cut lid, wrapped in foil and placed in the oven. Cooking times vary, usually taking from 40 minutes to 1.5 hours. The pumpkin is baked until soft, then served. Before serving, the pumpkin is cut from top to bottom into slices.

Jengyalov hats (Armenian bread with jengyal – greens) - a flatbread filled with about 25 types of greens. The recipe and the variety of greens used differ depending on the region.

բարի ախորժակ!

[luvely-stories]

Casual Cook

+.｡ﾟ:;｡+ﾟ+｡::ﾟ｡:.ﾟ｡+｡+.｡ﾟ:;｡+ﾟ+｡::ﾟ｡:.ﾟ｡+:;｡+ﾟ+｡:

You sigh as you look at the pantry, looking through all that it had to offer.

Today you were going to surprise your husband Nanami with a lovely meal, at least you’d try to make it one. Nanami usually did all the cooking for a reason.

It’s not like you were a bad cook per say, you were just painfully mediocre. Nanami liked cooking anyways and you would always take care of cleaning the kitchen afterwards so it felt pretty even.

But lately he’d been coming home much later, and much more tired. You felt terrible seeing him make dinner when he looked like he was on the verge of falling asleep, so today it was your turn!

You frown as you look at the window then back at the pantry. It was getting pretty cold, maybe Kento would like a soup? Yeah, you could do soup!

You smile as you go over to the stove, turning it on and putting a pot on top of it. Pulling out your phone you search up soup recipes. You sadly weren’t as wise as your husband who seemed to know the recipe of everything off the top of his head so alas, you had to go to google.

You smiled as you found a good recipe for potato soup and started grabbing what you needed. As you started to chop up the onion and garlic, your phone started ringing.

You look over to see your husbands name on the phone with a heart next to it. You pick up the phone and place it between your ears and your shoulders as you keep chopping your vegetables.

“Hi honey! What’s up?”

You ask happily, putting the cut vegetables in the pot alongside some butter.

“Hi dear, I’m so sorry I’m caught up with some stuff and…I’m gonna be home late again.”

He sighed softly, clearly disappointed in being late again. It was times like these where you wish you could just teleport through the phone and hold him close.

“I’ll take care of dinner and everything just…I’m so so sorry. After this I’ll be back to a normal schedule I swear.”

You could hear his hand running over his face, clearly stressed. You frown as you start to stir the pot.

“It’s fine Ken honest! We all have to put in a little overtime once in a while.”

You said understandingly. You start to chop the potatoes as you continue to comfort your overworked husband.

“Just do what you have to and come home. That’s all I want.”

“God you’re too kind.”

You giggle at the compliment before saying goodbye and hanging up. Lately you think he’s the one being “too kind”, trying to take care of you while he’s struggling to keep his eyes open. God that man could be stubborn sometimes, but you loved him regardless.

As your potato’s simmer, you try to clean up a bit around the house. You wanted to get as much done as possible. As you continue your chores you can’t help reminisce on how many times Kento had helped you when you were low. This is the least he deserved.

+.｡ﾟ:;｡+ﾟ+｡::ﾟ｡:.ﾟ｡+｡+.｡ﾟ:;｡+ﾟ+｡::ﾟ｡:.ﾟ｡+:;｡+ﾟ+｡:

You smiled contently as you looked at the table, all filled with food neatly placed. It what honestly a simple meal all things considered. It was just main potato soup alongside some of Kentos favorite bread that you ended up buying, lord knows you didn’t trust yourself to make it as good as the bakery did. Still, you felt proud of yourself.

With time still on your side you decided to finish cleaning up the kitchen to make sure Kento didn’t find anything he could do. As you finished doing the dishes, you heard your door unlock.

“Welcome home!”

You smile brightly as you hold your husband close. Despite his exhaustion he can’t help but smile as he puts his head in the crook of your neck, closing his eyes and just resting there for a couple moments.

“Hi dear, how’ve you been?”

He asks, looking down at you with loving exhaustion. You kiss him gently before jerking your head over at the table.

“Busy, but it was worth it.”

Nanami furrowed his brows as he looked at the table, his eyes widened as he looked at the dining table before looking at you.

“Though I’m a mediocre cook so be warned.”

You giggle as you pull your husband to the dining table, a big smiling coming onto his face.

“No, no thank you dear. This is perfect.”

He says with a sigh of relief as he sits down across from you. As you all talk, Nanami seemed to enjoy the soup. A little part of you worried he was just pretending to because he was grateful for the meal. As you stare down at your soup, you sigh.

“Moment of truth.”

You think to yourself nervously as you bring the spoon to your lips. Your eyes widen slightly as you take another spoonful and smile proudly at your soup.

Hey, you weren’t half bad!

[galamalion]

˚ ୨୧⋆｡˚ ⋆ cupid’s revolver

⤷ ⋆ * ˖ ౨ৎ ⋆ summary﹕you confess your feelings to a certain lipstick-wearing gunslinger.

⋆ * ˖ ⋆ notes﹕hello! this is a request by @lady-winter13​ for an izou x reader! hope you enjoy!

⤷ ⋆ * ˖ ౨ৎ ⋆ pairing﹕izou x gn!reader

when you first joined the whitebeard pirates, you knew from stories what to expect. you prepared yourself to be pushed around as the runt of the litter or suffer through a humiliating ‘initiation.’ what you weren’t expecting was the kindness and love they showed you. your fellow pirates greeted you as an equal despite your lack of experience, gladly showing you the ropes.

thatch taught you how to cook, sharing family recipes and the favorite meals of each member. marco showed you the proper way to clean a wound, having you memorize the steps before going on to the next topic. jozu coached you on correct punch formation, contorting your body in uncomfortable ways to reach optimal punch velocity, though you got more bruises than knowledge from those lessons.

however, your favorite lesson by far was weapons training. firearms, to be exact. not because you were particularly interested in guns, no, you hated them. they were your favorite because they allowed you to spend one-on-one time with izou.

you’d wake up bright and early to finish your chores, swabbing the deck, doing laundry, sorting through marco’s supplies, and taking inventory for thatch. and finally, when you completed everything, you’d run up to izou, waiting for his acknowledgment. he’d always turn to you and give a curt nod, causing the butterflies that had been waiting all day to emerge, fluttering about in your stomach.

to say you had a crush on izou was the understatement of the century. whenever you saw him, your heart soared to unimaginable heights, piercing the clouds until it hit the sun, burning alongside the star with passion. there was no way to pick a favorite part of the man, but you had a list. the strands that escaped his hair tie and framed his face, the lipstick he carefully applied every morning, or the mix of his perfume and body wash that fused to create a flowery-citrus scent that lingered around him.

you could write enough things about izou to fill a short novel, but you’d never dare write them down on paper lest another crewmate finds it. while the crew was tight-knit, you knew they could be ruthless snitches, specifically marco and thatch. those two were eager to get in on any gossip they could, like reporters snooping around for the next juicy scoop. you had no intention of ever letting them know your true feelings.

the moby dick had just docked on an island, allowing the crew to make light purchases and restock any necessary supplies. you, however, were forced to serve thatch in his kitchen, grabbing whatever spice or vegetable he barked at you. only tuning into every third word he screamed, you instead thought about the gun practice you’d be having with izou tonight.

“hey hey hey!” thatch shouted, “i said three cloves of garlic, not three bulbs! are you trying to poison everyone on board!” 

you jumped, dropping the garlic onto the counter, narrowly missing the pot where thatch’s masterpiece was cooking. “sorry! i got lost in my thoughts, but I’ll be more careful, i swear!”

thatch looked at you incredulously, determining whether or not you would be a further nuisance to his culinary craft. “and what was so important that caused you to forget what a clove was?”

“well, i was…” you froze in your tracks, desperately thinking of a clever lie. you couldn’t tell thatch just anything. he’d see through you in an instant.

“...i was so hungry that i couldn’t think straight! tonight is pizza night, after all. i just couldn’t get it out of my head.”

“well, we’re not making pizza right now, so throw that pie out of your noggin and start dreaming about soup!” thatch yelled back.

internally you let out a sigh of relief. everyone on the ship eagerly anticipated pizza night, so it wasn’t too outlandish to suggest you might be excited.

“my my, is teach in here? all this talk about pies…” 

you jerked your head towards the door, looking at the new voice. but you knew who it was, even without turning your head. how could you not? that sweet dulcet voice plagued your dreams every night, not that you opposed its intrusion.

“you think i’d let that fool in my kitchen? he’d eat everything in here!” thatch shot back.

izou gave a hearty laugh before turning to you. “are we still on for practice tonight? you might miss out on pizza if we go.”

there was a lump in your throat, connecting down to your heart, resounding in your ears. all you could do was pitifully nod at the question, doing your best to give a reassuring smile.

he gave you one in kind, then turned and walked out the door, leaving you and thatch alone.

thatch slowly turned his head, eyeing you suspiciously. “...i thought you couldn’t get pizza night out of your head. you’re telling me you’d sacrifice one of my north blue-famous pies to shoot guns?”

you didn’t give thatch an answer. instead, you sprinted out of the kitchen, hearing him shouting after you. you knew he couldn’t give chase, not with his soup still cooking on the stove.

upon reaching the ship deck, you crashed by the railings, taking deep breaths. while desperately gasping for air, you felt a hand rest on your shoulder, seeing izou standing above you with a genial smile.

“done with the chef so soon? i know thatch can be pretty demanding, but this is only the second time i’ve seen someone get chased out.”

you quickly brushed your clothes, standing up. “i wasn’t chased out! i was just so excited for practice that he let me leave early!”

izou smirked at your hasty response. “well, if you’re that stoked, perhaps we should leave now?”

nodding eagerly, you followed closely behind as he left the ship, searching for a spot on the island to begin practice. he led you to a small clearing, placing a few bottles on various rocks and high points.

“now, remember what i’ve taught you. aim just a smidge above the target, not directly at it.”

you carefully pointed the pistol at one of the bottles, taking a deep breath and preparing yourself to fire.

“your stance is off,” he spoke suddenly, “feet apart, and your hand is too shaky.” izou stepped behind you, pressing his foot between yours, forcing them apart. he laid his hand on top of yours, steadying and straightening your posture.

“deep breaths now; calm yourself.” how could he ask something so unreasonable after doing something like that!? every nerve in your body worked overtime to calm down from his actions, demanding you flee immediately to stop your body from imploding. 

however, you refused to let your body ruin this opportunity of one-sided intimacy. taking a deep breath, you held the pistol up, aiming at the bottle, pulling the trigger, and letting the bullet fly.

much to your dismay, it didn’t hit the target, only scraping the rock it was sitting on. you angrily threw the gun to the ground, stomping toward the bottle and kicking it, letting out a long frustrated groan. izou reached a hand out to console you, but you stopped him.

“i hate guns!” you shouted. “i don’t like shooting them, and they’re insufferable to use!” you continued your impassioned rant, much to the shock of izou, shouting for the next couple of minutes about your distaste for firearms.

once you finished and were entirely out of breath, izou chimed in.

“then why shoot with me so often? it’s not mandatory, you know,” he said wryly.

“because of you!” you yelled back.

“i don’t force—”

“i come because I want to shoot with you! to spend time with you, because i like being with you! i like hanging out with you, listening to your bad jokes, and when you offer to do my makeup, all of it! i like you a lot, so i’ll hang around you, even if it means i have to shoot dumb guns.”

izou just stared at you, eyes wide at your heartfelt assertion. after realizing the weight of your words, you felt your entire body heat up with embarrassment and shame.

“n-not that i think guns are dumb! i just don’t like them personally! they’re very pretty, especially the ones that—”

“you…like me?”

his words barely registered in your ears as your hammering heart overpowered any outside noise. 

“well, i mean, yes— but if you don’t feel the same, we can pretend this never happened!”

silence permeated the air as you stared at each other, letting your proclamation sink in. embarrassment didn’t begin to describe your feelings, and you felt sick to your stomach.

disheartened by his lack of words and wide-eyed stare, you turned around and began walking toward the ship. it’s alright if izou couldn’t pretend, you already planned on doing your best to erase this interaction from your memory.

before you could return, you felt a tug on your hand. izou stood behind you, grasping your hand tightly and pulling you close. his expression was completely different, now sporting a determined look, eyebrows knit tightly together as he spoke.

“your declaration of love was inspiring, though i’d keep your comments on firearms to yourself, ” he shifted onto one knee, kneeling before you. “i apologize for my lackluster reaction, and i ask for your forgiveness, as you…caught me off guard. i would be honored to share my heart with you, now and forever.”

this time it was your turn to stare stupidly. you had prepared to never speak to izou again, to stomp to the boat and cry your eyes out, lamenting your big mouth. but for izou to declare that he returned your sentiments? if it weren’t for his tight grip on your hand, you’d pinch yourself to check if you were dreaming.

“...you really mean it?” you whispered, praying he was being truthful.

he stared into your eyes, unblinking. “if i am a liar, may i be struck down.”

tears of joy gently pricked your eyes as you squeezed his hands in response, beaming down at the gunslinger. izou stood, offering you his arm, which you gladly took. the two of you walked side-by-side, preparing for the cheers and jeers of your fellow pirates as you boarded the moby dick. 

a caramel pompadour peeked out from a nearby shrub, watching as you and izou walked away from the clearing.

“well, there goes 1,000 beri…you win, marco!” thatch groaned, tossing the money into the trees above.

from within the trees, a blonde man caught the sack of cash. “izou would’ve never confessed first; you know how proper he is!” marco cackled, counting his newly earned capital.

thatch sighed. “you know, you might be right,” he said, crossing his arms. “but i think we have those shooting lessons to thank. the straw that broke the samurai’s back!” thatch let out a boisterous laugh, only to be knocked over by marco.

“shaddup! they’re still close by, and i’m not going to be the one explaining why we were creeping.” marco hissed.

the doctor swiftly grabbed thatch with his talons, flying away from the island and towards the ship, all while the chef hung on for dear life. he knew he had to be fast, as he planned to be the first to congratulate you two on your budding romance.

“did you hear that?” you whispered, turning around to the fluttering bushes. izou  spun you back around, giving you a reassuring smile.

“i’m sure it was nothing, just some lousy birds, that’s all.” he chuckled, giving a quick glance towards the greenery.

izou pulled you closer, stretching his arm around your shoulder, giving you an extra layer of safety. it was something you’d dreamed of for far too long, but now you knew he’d always be by your side, no matter the trials you faced. you smiled at the thought, leaning against your newfound lover as you anticipated the new chapter of your life.

[najia-cooks]

苦菜 / Kucai (Chinese sowthistle stir-fry)

Common sowthistle (Sonchus oleraceus) is a hardy flowering plant in the family Asteraceae (alongside, for example, daisies, sunflowers, and dandelions). It is native to Europe and West Asia, but appears throughout the Americas, East Asia, Australia, and New Zealand. It is a common weed in recently disturbed soil, and sometimes pops up among and competes with cultivated crops.

Sowthistle is eaten as a bitter green in Chinese cuisine. The word "苦菜" (Mandarin Pinyin: kǔcài), from "苦" "kǔ" "bitter" + "菜" "cài" "vegetable" or "greens," is often used to refer to sowthistle—though it may also designate other bitter greens, including garlic chives.

This recipe prepares sowthistle as Chinese bitter greens are generally prepared: blanched in salted water, then fried with ginger and garlic. The sweetness and pungency of the aromatics round out the earthy bitterness of the sowthistle, making a dish that's excellent as a side with soup or rice. Here, I used it to top a fried tofu sandwich with a soy-sesame-ginger sauce.

Recipe under the cut!

Patreon | Paypal | Venmo

Identifying common sowthistle

Young plants grow from a rosette of waxy leaves with deep triangular lobes. Leaves growing from the stem are alternate (one leaf per node), simple (not divided into leaflets) and pinnatifid (divided, but the divisions do not go all the way to the midrib). Leaves have hairless midribs and clasp the stem at their base.

Stem is hairless and mostly unbranched, except near the apex. Stems terminate in clusters of flowers which are yellow when in bloom. Mature leaves and stems produce a white, milky latex when broken; not toxic, though quite bitter.

Young leaves, top two; mature plants, last three

If the leaf margins are covered in sharp spikes, you may be looking at spiny sowthistle. This plant is also edible, though it may not be worth the trouble to remove the spines to eat the mature leaves. Younger leaves, which generally form towards the center of the rosette, have softer spines and are edible without processing.

Young prickly sowthistle, left; mature prickly sowthistle, right

Common sowthistle may also be confused with common groundsel. Groundsel exudes a clear, not a milky, sap when broken, and its leaves are more deeply lobed. It is more densely branched and its leaves are waxier. Common groundsel is toxic and should not be consumed in large quantities.

Common groundsel

Ingredients:

Large bunch common sowthistle leaves (Sonchus oleraceus), preferably young

1/2-inch chunk (5g), scrubbed and thinly sliced

2 cloves garlic, peeled and sliced

Neutral oil, to fry

Toasted sesame oil, to top

Salt, to taste

Instructions:

1. Wash leaves thoroughly in a bowl filled with water. Pull leaves out to allow dirt to sink to the bottom. Repeat.

2. Boil leaves in salted water for about 10 minutes, until tender.

3. If desired, soak in cool water for 1-3 hours to remove some of the leaves' bitterness.

4. Heat oil in a wok or frying pan on medium-high. Fry ginger and garlic for 30 seconds, until fragrant. Add leaves and fry a minute or two.

5. Remove from heat and stir in sesame oil. Taste and adjust salt. Add a dash of mirin or rice vinegar to balance the bitterness, if desired.

[mariacallous]

Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and bread are staples of the cuisine. These rolls are traditionally served alongside borscht; the garlic’s sharpness compliments the sweetness of borscht’s beets. Garlic + bread is such a common side to borscht that my own grandparents would often simply eat slices of brown bread and whole raw cloves of garlic with their soup.

I was first inspired to make pampushky years ago when I came across a recipe in “Mamushka,” Olia Hercules’ exceptional Ukrainian cookbook. This recipe differs slightly, but the idea is the same for all pampushky: make pillowy soft buns, and top them with a mixture of oil and copious amounts of freshly minced or grated raw garlic. I prefer sunflower oil for this recipe, which is traditionally used in Ukrainian cooking. The moment the rolls come out of the oven, generously slather them with the garlic and oil mixture. The heat of the bread cooks the garlic just enough to slightly mellow its flavor. Fresh parsley and dill are also added to the garlic oil, which offers a bright herbaceous zing to the spicy heat of the garlic. Make no mistake, these rolls are adamantly for garlic lovers. 

Pampushky are best served warm, either soon after coming out of the oven, or reheated just before serving. As you set the rolls on the table, make sure to announce that you are serving  “pampushky.” Saying the word out loud is part of the joy of making these rolls.

Note: Pampushky can be served warm, at room temperature or reheated.