#also starting ARTICHOKES!

[weedlovingweed]

repotted my giant jade plant & extracted the big climbing purple thing that was living with it... :-)

[savetheghost]

save do you have any tips for managing migraines

uhhhhhh lessee

personally i have prescriptions for it cause mine screwed my brain up but obvious ones like proper rest + maybe log what you eat and see if theres any correlation + general put nutrients in your body stuff which is actually kind of hard to keep track of

i have some REALLY WEIRD scent based triggers so i have to stay away from ammonia-like scents and eucalyptus cause those will put my ass out flat IMMEDIATELY, thats not an everyone thing but maybe note if theres sensory stuff around you that might be a trigger

for me warm toned lights and screen tints are way better than cool tones/white light and if youve got light colored eyes wear amber tinted sunglasses outdoors

water + salty snack > pedialite > gatorade and depending on caffeine sensitivity maybe moderate that cause it can either help or hurt, kinda depends on the person, but water and saltines will get you electrolytes and its cheap as fuuuuuuuuuuuuuuck even if it doesnt taste as great as gatorade

sunlight on your skin and not in your eyeballs

also vitamin d just in general helps but its way better to actually use the sun for that than trying to digest it so like just 10ish minutes in the sun is what my neurologist recommended on top of taking 2000mg tablets

thats what ive got off the top of my head

[tpwk-formula1]

Hi!!! I have an order for Lando Norris

Thin Crust -Red Sauce -Basil -Ham -Roasted Artichokes -Sun-dried tomatoes -Garlic - Root beer - Water - Vodka redbull - Yes

Thank you :)

Lee-Lee's Pizzeria Menu

thin crust brother's best friend red sauce rough sex basil "I love to watch my cum leak from your pretty pussy" ham "You're so infuriating. Walking around like you own the place and then come back to my room to get fucked properly" roasted artichokes “im gonna put a baby in you” sun-dried tomatoes "Gonna look so pretty pregnant" garlic "I know you love it when I fill that pretty pussy with my cum" root beer daddy kink water breeding kink vodka redbull squirting dessert yes served by Lando Norris

Lando x Piastri! reader

AN - There will 100% be a part 2 soon! I have been wanting to do a pregnancy one shot and this is the perfect story to lead into everything! It will probably be a written and SMAU one shot!

TW - Pregnancy trapping (kinda), breeding kink, fingering, squirting, creampie

WC 980+

Y/N POV

“im gonna put a baby in you, tonight," Lando whispered into my ear as we leave the club we had just spent the last several hours at. It was the end of the year and Lando and Oscar decided to celebrate the end of the amazing season they had by inviting all their friends and drivers for a night out in Monaco.

"Alright, let's get your delusional ass home," I laugh while pulling us towards valet so we can get back into Lando's McLaren.

"I'm being serious, I want to get you pregnant, would be the perfect ending to a perfect season," Lando says with a bright smile making me laugh lightly climbing into the driver's seat since Lando had drank a bit too much to safely get us home.

"Please, don't drive crazy!" Lando says once I softly press down on the gas making me laugh.

"I may be no racecar driver but I have my license, we'll be fine," I respond as we drive back to Lando's place.

When we get back we climb out of the car and head up to his apartment where Lando was on me almost instantly.

"Fuck," I gasp when I feel his mouth move from mine down to my jaw and quickly finding my sweet spot near my ear where he sunk his teeth in and started to suck leaving a small hickey behind.

"Please, daddy," I whine making Lando look up at me with a slight smirk before trailing his wet kisses down my bare tummy coming face to face with soaking core where he instantly dives in and pulls my clit into his mouth.

"Fuck, daddy, so good," I moan making Lando speed up his actions with with mouth while also slipping his fingers into my soaked pussy and finding my G-spot with no yrouble.

"Oh! Feels so good daddy." I moan rather loudly when Lando sped up his fingers hitting my G-spot every time he fucked his fingers into me.

"I'm gonna cum daddy," I announce when I feel my growing close to the edge.

"Cum for me then," Lando mumbled into my pussy making me instantly fall over the edge and start cumming all over Lando's face squirting out my pleasure.

"Fuck, such a good slut cumming for me," Lando groans while sitting up and instantly shoving his cock deep into my pussy making me whimper at the feeling.

"Fuck daddy," I cry at the overstimulation but it does nothing to slow Lando's consistent fingers throwing me into an almost instant second squirting orgasm.

"Fuck, fuck, fuck," I chant while I feel the waves of my orgasm continue to crash over me.

"Fuck doing so good for me," Lando grunts while slipping his fingers out of me and sitting up before finally pushing his cock deep into my pussy making moan loudly at the stretch of his cock.

"Fuck, daddy so big," I gasp feeling Lando start to thrust his hips aggressively into my pussy.

"Fuck, take me like such a good slut," Lando grunts while speeding his thrusts up before bringing his fingers down to my clit and start rubbing small circles.

"Fuck daddy," I cry out when I feel another orgasm start to build.

"Better fucking hold that until I cum," Lando grunts when he can feel my pussy clenching tight around his thick cock.

"I don't think I can," I whine when I feel myself growing increasingly closer to the edge.

"You can and you will," Lando roughly tells me back while moving his hand away from my clit but still speeding up his thrusts.

"Fuck, cum with me," Lando grunts while bringing his hand back to my clit and roughly rubbing it throwing me over the edge and pulling Lando with me.

"Fuck daddy," I moan when I feel Lando's cum start hitting the walls of my tight pussy.

I know you love it when I fill that pretty pussy with my cum," Lando grunts while still pumping his cum deep into my pussy riding our orgasms out before he slowly slips his cock out of my pussy and watches as his cum starts to leak from my pussy.

"Fuck, I love to watch my cum leak from your pretty pussy," Lando grunts before running his fingers through my senstive folds and starts pushing some of his cum back into me before pulling his fingers out and offering them to me.

I lick them clean as Lando observes me before we heard the bedroom door open making both of us whip our head to the door.

"Oh fuck, gross," We hear Oscar stumble back out of the room making me look up at Lando with a bright red face.

"Fuck, I forgot he was staying here tonight," Lando admits making me roll my eyes and climb out of bed throwing on clothes before making my way out of the room to find Oscar laying on the couch.

"Hey, do you need anything?" I ask softly knowing Oscar was completely wasted right now.

"No, and I don't wanna see you until I know I won't throw up just thinking about what I just walked into," Oscar grumbles while getting more comfortable on the couch.

"Hopefully you'll be too drunk to remember," I mumble back before disappearing back into Lando's room where I find a new set of sheets on the bed as well as a dressed Lando getting comfortable.

6 weeks later

"Gonna look so pretty pregnant," Lando softly mumbles while rubbing his fingers softly over my flat stomach while we both stare at the positive pregnancy test.

"I told you I was gonna get you pregnant," Lando adds with a smirk making me break out in a small smile.

"We're gonna have a baby," I reply softly with a bright smile spread across my face.

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

-----------------------------------------------------------------------------------------------------------

I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

[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!

[evispunk]

cardigan - jj maybank

summary: JJ’s feud with the reader builds to it’s breaking point, causing her to push JJ off of the HMS Pogue. Little does she know, JJ all but hates her.

warnings: bad writing, unedited work, slapping, pushing, arguing, cringe.

wc: 1,852

a/n: this is my first one-shot. like, ever… i’m so nervous to post this. ps in the middle of writing this i ate an artichoke

kie: are u on ur way yet??? john b is threatening to leave the dock in 30 seconds

you: he is such a drama queen i’ll be there in like 2 minutes swear

kie: kk hurry

With little to no more haste than you were walking with before Kiara’s text, you continued on your path to the dock behind the Château. There waiting for you was none other than your favorite people – not including JJ – on the HMS Pogue. John B whooped as you stepped into the boat and set your bag down. Taking a beer from the cooler and cracking it open, you watch as the boat departs from the dock.

“Can’t believe we waited that long for you of all people to come.” JJ scoffed, looking towards the front of the boat while you sat across from him.

“‘That long’? You hardly waited an extra five minutes for me and that was only because I had to fix the mess your ass left behind in my room. Thanks for breaking my vase, dickhead.” you retorted, sick of the attitude he had given you since you started hanging out with the Pogues. JJ had only known you for a little over three months, but he decided his hate for you on night one. You rolled your eyes as he ignored you, yanking his muscle tee off of his fit frame and throwing it on the floor. 

You hated to admit it amidst your loathing of the blond boy, but he wasn’t unattractive. He certainly grabbed the attention of many girls – Kook, Touron, and Pogue. His abs and salty blond hair made it a little harder for you to hate him, but not enough for you to tolerate his bad manners and rude remarks.

“Hey, Pope.” you called out to the teenage boy next to JJ.  “Are you all ready for your scholarship interview? Congrats, by the way.”

“Thanks, but I’m not even close to being prepared. It’s still a few weeks away, but I could use some more time to mull it over. My, like, whole entire life kind of depends on it.” he answered, clearly stressed about the entire situation. You knew how big of a deal this was to him, even if you yourself didn’t care about school much.

“Hey, don’t sweat it. I know you’ll do great, you still got time.” you smiled at him, and he returned it sincerely. Out of the corner of your eye, you see JJ mock you from across the boat. “What? What did I do to upset you this time, King Maybank?”

“Do you actually just flirt with everything that walks? I mean, are you really that desperate? Hey, if you are, you could’ve just asked. No shame in-”

“Watch your fucking mouth, blondie. Before I teach you how.” you snarled, and he jokingly threw his hands up in defense with a knowing smile.

“JJ, cut it out.” John B added from the wheel, looking at him with the face of a friend that is trying not to upset him, but really means what he’s saying. You could only hope that he got the hint.

“Just saying, a girl who’s getting it doesn’t act like such a priss.” JJ smirked, knowing he was beginning to get underneath your skin. It wasn’t solely the things he was saying, but also that you had no idea why he was saying them. You had given him no reason to hate you, whatsoever. “You should really smile more, then maybe-” he began, but the moment you heard the words coming out of his mouth, only one thing came to mind that seemed like the right thing to do. You slapped him. “What the fuck is wrong with you?”

“Hey!” Kiara jumped in, but you had already pounced on him and began hitting at him wherever you could. Unfortunately, you weren’t stronger than a built sixteen-year-old, and he easily blocked all of your attempts. You could hear the voices of the rest of the Pogues and their attempts to calm you down so you two would stop fighting, but you had taken too much of his bullshit to stop trying now.

“I told you to watch your fucking mouth!” you huffed out between attempted hits, and he grunted in return.

“I would watch my mouth if you would stop being such a fucking bitch!” JJ argued back, and finally, you were pulled off of him while he was hoisted to the ground by Pope.

“Chill the fuck out!” John B ordered from behind you, still holding your arms back to make sure you wouldn’t literally jump at the chance to try to maul the blond boy again. “Truce? Just for today?”

JJ turned his head and spit out into the ocean, looking back with a nod.

“Yeah, truce.” he said, voice low and eyes trained to the ground. His face betrayed him – anyone with a pair of working eyes could see just how angry and irritated he was. John B called out your name, awaiting your answer.

“Fine. Just for today.” you reluctantly agreed, feeling JB’s grip on you loosen, and seeing Pope do the same.

“Shake on it.” he said, backing away from JJ. He extended his hand out to you, and you slowly raised your hand to meet his. However, in that split second, you thought of a much better way to get him back. Taking a few quick steps forward, you placed both of your hands on his bare chest and used all of your leftover strength to push him off of the boat. Pope’s eyes met yours as you let out a deep, proud breath. “I could be mad at you, but honestly, he deserved that.”

JJ’s head emerged from the ocean, and he spit out the salt water that had made it into his unsuspecting mouth. 

“What the fuck happened to the truce?” he yelled, wiping his hair back and treading the water.

Later that night at the Château after everyone showered off and calmed down, you and JJ had actually been getting along. Well, not what anyone else would call getting along, but you weren’t fighting or blatantly throwing insults at each other, so it was a win for the Pogues. Kiara passed the blunt to you, and you took a puff, letting the weed make it’s way into your body. You really needed this after today.

You couldn’t help but let your eyes linger on JJ for longer than they should’ve been. He was wearing his worn out blue shirt – the one with a few tiny holes and a pocket on his chest – and cargo shorts. His once wet hair was now dry and fluffy, and he was smiling in his conversation with John B and Pope.

“I don’t think he really hates you,” Kiara said quietly into your ear, leaning in so only you could hear her. The boys were distracted talking, so chances they would notice were low anyway.

“W- what?’ you stuttered with a cough as you blew out smoke, having been caught gawking at your sworn enemy.

“Don’t worry, nobody else saw you drooling over him.” she said with a knowing smile, taking the blunt from your hand. “But I don’t think he actually hates you. I think it’s something else.”

“Why do you say that?”

“I see the way he looks at you when you’re not looking. That’s not hate.” she explained. And maybe it was the marijuana in your bloodstream, or the fact that you hoped a little too much than you should’ve for her to be right, but you believed her. What you were going to do with this information, you didn’t know yet. But just looking at him with something other than hate for once was enough right now.

A few hours later, the Château was dark, and the living room was empty, save for you and JJ. John B was sleeping in his room with Pope, and Kiara had slyly taken the remaining bedroom and told JJ that no boys were allowed. Meaning that you and JJ had to share the couch.

“I’ll just sleep on the floor.” you said, quietly. He scoffed in return, and you grabbed a pillow and laid down on the floor. There was only one blanket, so you left it on the couch for JJ. You didn’t want to give him yet another reason to be an asshole to you.

“You don’t want the blanket?” he asked, no lingering tone of resentment in his voice. Just simple, genuine curiosity.

“Oh, no. You can have it, it’s fine. It’s pretty hot out anyways.” you replied, and he nodded, albeit a little confused. Sure, it was hot outside. But there were fans inside. Laying down on the cold hardwood, you held back a shiver, and tried your best to drift off to sleep as JJ shifted on the couch.

After what felt like a few hours, you had been in and out of sleep, shivering and teeth chattering on the floor. Right about now, you were regretting being so nice to the blond-haired boy as you were only in a tank top and linen pajama pants – so you were actively freezing your tits off.

“Okay, seriously, just get over here. Your teeth are chattering so loud that it’s keeping me awake.”

“Oh, I’m oka-” he cut you off, sternly saying your name and opening up the blanket in welcome. “Well, if you insist.” you said, scrambling to get up from the cold floor as fast as possible and scooting in next to JJ. Immediately, his body heat warmed you up, and you could feel your shivering begin to stop.

“Holy shit, you’re freezing. Why didn’t you say anything?” he whispered, wrapping the blanket over you and resting his arm on your waist.

“I didn’t want to make you to be mad at me.”

“Mad? That you’re getting hypothermia?” he said and you laughed, scotting back into him for more warmth. His arm slowly traveled around you even more, waiting for you to stop him, but you never did. “I could never be mad at you.” he whispered a few minutes later, albeit thinking you were asleep at the way your breathing had become a steady pattern, and you weren’t stiff from the cold anymore. His lips softly met the top of your head, and you felt your heart skip a beat.

“Thank you.” you said, barely loud enough to count as actual speech. You could feel his heart skip a beat from behind you too, and it was relieving to know he heard you. Would you say anything about this in the morning? Knowing yourself, no, you wouldn’t. But, for at least the next little while, it was enough to know he didn’t actually loathe you, and you could continue to look at that boy with something other than hate in your heart.

[alpaca-clouds]

Try to learn about the old foods

I have most recently started to meal prep, with making a lot of foods and putting them in the freezer. This ended up allowing me to buy the foods in bulk from the local market. And, well... This allowed me to eat some of the foods that the supermarket does not have.

We do have a bit of a problem. And that problem mostly is that we got our food kinda messed up. Because people have lost the connection to the food they eat. But also because of colonialism.

The big thing that happened is, that we lost contact with most local foods. No matter where I go in the "first world nations"... The foods offered to me in the supermarkets are the same - and they also look the same.

This means that a lot of people have no real idea, what foods came from where in the world - but also do not know half of the foods that originated with where they are from, because they are not easily available.

Tomatoes are an example. Not only did historical tomatoes look and taste very differently from the tomatoes we eat today, but obviously... they came from the Americas. So they are not a food that originated with Europe and was not widely available in Europe until the 1600s. While, yes, the first tomates came here more than a hundred years earlier... it took a while for them to catch on.

This is parsnip. Another root vegetable that was commonly eaten in Europe for most of history. It has a more intensive taste than the usual carrot - but is also not that different from it, when it comes to consistency and how it is going to cook.

This is fennel. You might know fennel seeds as a spice or something you might drink as a tea. But the rest of the plant is edible, too, and a surprisingly strong flavored vegetable. It also is very crunchy and makes a really great addition to salads. But it is often not really sold in many places.

This is the Jerusalem Artichoke, another vegetable that originates within the Americas. To be exact, this is the root of a kind of sunflower. It got its name for being very similar in taste and tecture to the Artichoke. I honestly do not know, though, why it is called "Jerusalem Artichoke", because it does not have anything to do with Jerusalem.

The Potimarron is a kind of squash that - like basically all other forms of squash - originates in the Americas as well. It has a very nutty flavor. In Europe it was very popular in France for a long while, hence the french name. It has tons of meat and really makes for great stews!

This is a rutabaga, which originates from somewhere in northern Europe. We do not really know from where. All we know is, that it was a Swedish botanist who cultivates the form we still eat to this day in the 1620s. Which is why it is also called the "Swedish turnip". It does taste like a more bitter carrot, but makes really good addition to stews or can be served stamped.

This is the Chinese Artichoke and another root vegetable, that as the name suggest originates from China. It was cultivates in China in the late medieval period and has later made its way to Europe, especially France. It has a really sweet and nutty taste and can be eaten raw or in salads. Though there are dishes mashing the vegetable, too.

These are tigernuts, a vegetable that has been around forever. It originates in southern Europe, southern Asia and northern Africa. It is a dried fruit, with a sweet and earthy taste and it is known a lot in Spanish cuisine, but also in the cuisine of southern Asia.

Yacon is a root vegetable that originates with Peru, where it is still eaten, while the rest of the world mostly forgot about it. Well, except Japan, where it is currently getting more and more popular. It is a vegetable, but it has a very fruity taste.

I could now go on and name more vegetables from all around the world that were once grown and fed people, but got forgotten more and more in favor of the very limited diet made up of potatoes, corn, potatoes, peppers, cucumber, onion and tomatoes, that is basically what you will get to eat in most places.

And... Well, the thing about it is that... It is not really a good thing that we grow the same stuff everywhere. It is not good for us and it is not good for the environment. It is not good for those foods, either.

I really wish people would try and eat more of the stuff that originates with their region. And that they would eat the not-so-perfect looking foods as well. Because it is gonna be more sustainable in the end.

[ghstsrock]

Hateful Sodapop headcannons you wouldn’t dare

Sodapop Curtis Headcanons (HATER EDITION)

! 🗯 ⋆ hateful Sodapop Curtis headcanons

( a/n : I’d fight Rob Lowe for half a stick of gum | I DARE )

✶ Blonde despite the fact that no one else in his family is

✶ has a canon secret sex life with Steve

✶ can’t and won’t take anything serious until the last minute

✶ drop out 🤯

there people can’t make up they’re mind - either they’re drop outs or they don’t wanna leave

✶ Likes his grapes peeled

makes Darry peel them for him

✶ Literally had two of his friends die on his birthday

✶ probably gets with the gang members ex’s

especially Dally’s

✶ Screams like a little bitch

✶ VIETNAM????

✶ scared for spiders

✶ Puts food coloring in everything he cooks

✶ can’t fucking cook

✶ Has some undiagnosed autism or sumn

✶ definitely the type of guy to poke the person sitting next to him when he’s bored

✶ counts on his fingers

✶ watches a horror movie, becomes terrified by it, takes a month long hiatus from them, repeats

✶ can’t be trusted to do anything alone

shopping, walking, (apparently) putting on clothes

✶ lactose intolerant.

✶ allergic to half the things on earth

✶ can’t watch romance movies

he starts crying

✶ bright, painfully white, clean, straight, almost platinum shiny teeth

✶ Blue eyed.

I’m literally shaking buy her brown contacts pls - wutnope

✶ also eats off the floor

✶ the most dramatic sick person known to man

✶ probably puts fucking artichoke on his pizza

either that or he’s a full grown, passionate sea food hater

✶ soda(the beverage) makes his tummy hurt

✶ carb intake is also wild

✶ Impulsive

✶ non-confrontational

✶ a SLUT

✶ chews gum unbelievably, unnecessarily, distractingly, annoyingly loud

✶ LITERALLY HAS A WHOLE DISCUSSION BOARD DEDICATED TO DETERMINING WHETHER HE HAS ADHD OR NOT

﹙📦﹚ request inbox thing is open ﹒zᶻ

[foodshowxyz]

Loaded Vegan Hummus Bowls For the Hummus:

1 cup dried chickpeas (or 2 cups cooked/canned chickpeas)

1/2 teaspoon baking soda (if using dried chickpeas)

1/3 cup tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/2 teaspoon salt, or to taste

2-4 tablespoons ice water

2 tablespoons olive oil

For the Bowl:

1 cup quinoa (cooked according to package instructions)

1 cup red cabbage, shredded

1 carrot, grated

1 small cucumber, sliced

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup olives, sliced

Fresh parsley or cilantro, chopped

Lemon wedges, for serving

Additional olive oil, for drizzling

Salt and pepper, to taste

Instructions:

1. Prepare the Hummus:

If using dried chickpeas: Soak the chickpeas overnight in plenty of water. Drain and rinse, then boil with 1/2 teaspoon baking soda for about 45 minutes or until tender. Drain and cool.

Blend the hummus ingredients: In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. Slowly add ice water and continue to process until the hummus becomes creamy. Drizzle in olive oil and blend until incorporated.

2. Assemble the Bowls:

Prepare the vegetables: While the chickpeas are cooking, prepare the quinoa and chop all the vegetables.

Build the bowl: Start with a base of quinoa. Add a generous dollop of hummus in the center. Arrange the red cabbage, carrot, cucumber, avocado, cherry tomatoes, and red onion around the hummus.

Garnish and serve: Top with sliced olives and fresh herbs. Drizzle with additional olive oil and squeeze a lemon wedge over it. Season with salt and pepper to taste.

Tips:

Variations: You can add other vegetables like roasted red peppers or artichokes, or include nuts and seeds for extra texture.

Flavor boosts: For a spicy hummus, add a pinch of cayenne pepper or a swirl of sriracha. You can also infuse more flavor into your quinoa by cooking it in vegetable broth instead of water.

[rarepears]

So, don't know if you remember that anon that read your fic without being in any fandom (GOT and Solo Leveling)

I'm, of course, a Sung Jinwoo kinnie, his simp, he's my babygirl and I love him, so of course I read it even if I don't like GOT (too much dead, and I always choose the ones fated to die, one season was enough to understand that I was better far away from them)

But I have to admit that half of the time I'm lost with Jinwoo.

Some dragons danced? LOL sounds important, too bad I don't know what it means

All the religious stuff? Who knows what it means, me no, for sure, I also don't care, brain empty just here for the laughs

What I'm saying, is that those people are unnecessary complicated

(That thing they say about Jinwoo doing something with the children and Kevan saying that he shouldn't do that with Tywin- the chapter of the tea party - yeah, Jinwoo and I are equally lost here. What did he do?)

Of course Jinwoo is lost, I'm lost half of the time, and I know what is happening so yeah

Jinwoo isn't just a himbo (he is, but that's not the problem here) that doesn't understand the situation, it's just we need a lot of knowledge to understand how they say hello

Poor Jinwoo, he just wants a meal and looks at the cute lord and ends up marrying and adopting three little psychotic kids (mission failed successfully ig)

Poor Jinwoo 😞

But hey, he gets to eat all the guilt free almonds. He still remembers when almonds were affordable and everywhere. Now though? Almonds are starting to be easy to buy again but it's still so expensive - but not as expensive as it was 10 years ago. Thank goodness for Westeros still growing all the fancy nuts.

(Hey, is there any fic that addresses like the impact of Kamish taking out most of the West Coast of the US?? Because like California produces 80% of the world's supply of almonds. As for pistachios, that's nearly half of the world’s supply and 99% of US production. California is the fourth-largest producer of wine in the world – ranked only behind Italy, France, and Spain. The state produces over 80% of all stone fruit produced in the US, including 70% of the country’s peaches, 95% of its plums, and over 99% of its nectarines.

California is the largest producer of vegetables in the US, accounting for more than 40% of the country’s vegetable acreage. The state has also consistently led the country in vegetable exports, accounting for 52% of the US total during the 2020-21 season. California farmers produce almost all of the US' artichokes, broccoli, cauliflower, garlic, celery, spinach, and carrots. Other vegetables grown include asparagus, bell peppers, sweet potatoes, squash, cucumbers, and snap peas. California’s unique climate also lends itself to year-round lettuce production; more than 70% of the lettuce grown in the United States comes from California.

Anyways, California being burned down and made inhabitable is insane and the ripple effects are everywhere. WHERE IS THAT FIC?!

I guess you can also say that this is spoilers for why I have Jinah buying all the shit and clothes. She REMEMBERS that money means nothing when all it takes is one gate to wipe out nearly an entire world's supple of almonds. Then it doesn't matter how much money you have; there was no almonds for anyone to eat.)

[copperbadge]

Ditching the tomato sauce for pizza gives the option for different flavor profiles, with a more neutral base. Start with just olive oil (no white sauce or garlic infusions - just decent EVOO) and use shredded Italian blend or mozzarella cheese (save the whole milk mozzarella for traditional margherita-style). From there, topping options are endless, though some combos I like are roasted garlic, sundried tomatoes, goat cheese, and basil; prosciutto, artichoke hearts and arugula; Kalamata olives, mushrooms and Italian sausage.

Oh agreed, it's just I really like the flavor profile of a traditional pizza, so when I'm having something that's out of that area, I want it as like, a food adventure, not as like, "I wanted a pizza", if that makes sense.

I don't care for a plain olive oil treatment on pizza; I find it greasy and dry at the same time, for me it usually needs something with more body when I'm making pizza at home. I always use part-skim low-moisture mozzarella because it melts the best (in terms of what I like texturally) so I'm with you there. I often don't really want toppings; I usually only do one or two, because more just becomes kind of a mess, flavorwise. But I also don't like about 80% of the toppings you named, so it's mostly that just like...the kind of pizza that offers more upscale toppings like that doesn't appeal because the point is the toppings and for me the point of a pizza is usually the bread-tomato-cheese combo.

I have been taking my homemade pesto and adding a bit of water or broth and using that as the sauce, and I am liking that, but again otherwise it's a regular pizza with only mushroom or pepperoni as topping.

I think fundamentally the issue is that there IS an awful lot you can do with bread-sauce-cheese-toppings, but I'm not really interested in most of those flavors. So a pizza that isn't a regulation pizza has to be fairly specific to my tastes to interest me, or so wildly out of my arena that I'm willing to investigate.

I wonder if you could make a vodka cream sauce with malort. I'd be willing to give that a swing.

[rederiswrites]

All of my deer-chewed trees are showing new leaf buds, and the two of my three hazelnuts that I thought were dead are showing new growth at the ground. Meaning that I'll have the trees I need for pollination, when I thought I wouldn't. I thought I'd end up like e did at the last house--one lovely mature hazelnut that never produced nuts for lack of a pollinator. New growth:

It won't look like much this year, but here's the orchard for now:

The field garden is still mostly weeds, but now it is also strawberries, garlic, and comfrey, and a bare spot I hope to get those artichoke seedlings into soon.

The kitchen garden is also still 2/3 weeds, but the rest looks like this

Lettuce, spinach, mustard greens, kohlrabi, broccoli, collards, and cauliflower. Yesterday and today were both cool and drizzling, and I think those mustard greens about doubled in size!

In the interest of full disclosure, here's the other angle

The garden is supposed to extend fully past the pallet of rocks on the back right. I was creating a low border with said rocks, which is now just a major safety hazard in the grass. Via some miracle I intend to transform it into neat rows of tomatoes and peppers in the immediate future. Haha!

And here's the shade garden taking shape in the front. Today I only got a little work done before I started feeling ill, but I got in the packera (native shade plant) and lily of the valley that I bought yesterday. Once it fills in, I think it'll be a really lovely display of contrasting foliage with very little maintenance.

Long way to go, and days like today when I can't do much are discouraging, but I'm still clawing my way forward, and the plants are with me.

[so-caffeinated]

It’s been a bit! I’ve deleted my Twitter but I am keeping my Tumblr, and I thought I’d give a brief look at what we’ve been doing.

Just over three years ago, we started on a never-ending journey toward self-sufficiency. I have learned SO much since then and there’s still so much to learn.

We raised our first pigs this past year and just sent them to butcher, though we will likely do the deed ourselves next time. We have about 25 dairy goats, which we breed, compete with, and milk. I make cheeses, yogurt, sour cream, butter, and ice cream. We also sell some of the milk. We have about two dozen chickens at the moment after butchering roughly half of them. Next year we intend to drastically up that number and add butchered farm-fresh, never-frozen chickens to our offerings, along with eggs.

We built a massive raised bed garden which produced a ton of… well, produce! On top of your usual tomatoes and peppers, we had a huge variety of herbs, cabbage, broccoli, cauliflower, asparagus, strawberries, nasturtiums, chard, Brussels sprouts, peas, beans, lettuce, spinach, carrots, potatoes, onions, garlic, chickpeas, pinto and black beans, grapes, rhubarb, figs, artichoke, melons, squash, cucumber, buckwheat, blueberries, cranberries, pumpkins, bay laurel, lemongrass, and amaranth that all produced for us this year. Obviously some did a lot better than others but we are experimenting with unusual varieties that better withstand extreme temperature and drought.

We use 100% water capture for our plants and animals, though we did run out once this year and had to truck in some water. We also have a large solar array that covers most of our electrical use.

While I am planning to write again very soon, what I’m planning to write next is a cookbook of difference recipes using chèvre (aka goat cheese). I’ve experimented with it a lot, as I frequently have a lot of it, and I’ve got everything from drinks and soups to main courses and desserts that I make all the time.

We pressure and water bath can, dehydrate, and (soon will!) freeze dry goods. I’ve tried - and failed - at making a sourdough starter, but Dan has had great success making mead.

All of this is to say, if any of you have questions or want advice on how to be a little more self sufficient (even if that just means growing some herbs in your windowsill. Start where you’re at!!), I’m always here to ask questions of or tell you what lessons I learned the hard way.

My kids are great and I’m super proud of all three of them (youngest is a foster kiddo who has been with us over a year). I won’t be discussing them online anymore, with very very few exceptions, for their safety.

❤️

[tpwk-formula1]

Lee-Lee's Pizzeria Menu

Here at Lee-Lee's we love to make custom pizzas for anyone who wants one! Go through the line and by the end of it you will have created a perfect pizza for you to indulge in!

-----------------

Server

Pick 1 or more!

I do poly fics! Can be driver x driver x reader OR driver x wag x reader. I will also write M x M reader just clarify and if you pick a prompt that states a gender I will fix it accordingly.

Lando Norris

Max Verstappen

Charles Leclerc

Oscar Piastri

Carlos Sainz

Lewis Hamilton

George Russell

Fernando Alonso

Alex Albon

Daniel Ricciardo

Pierre Gasly

Yuki T

Lanco Stroll

Ollie Bearman

Franco Colapinto

Logan Sargeant

Jack Doohan

Liam Lawson

Kimi Antonelli

Dino Beganovic

Paul Aaron

Toto Wolff

Seb Vettel

Jenson Button

Mark Webber

Max Fewtrell

Pizza Crust

At Lee-Lee's we understand that all great pizzas start with a great crust just like how fics start with a great trope! Pick 1

Thin Crust - Brother's best friend

Thick Crust - Sugar Daddy

Cauliflower Crust - Sunshine x Grumpy

Gluten-Free - Rivals

Deep Dish - Teammates to lovers

Sicilian Crust - Dating or hooking up

Pizza Sauce

Here at Lee-Lee's our sauce is the overall vibe of the fic! Pick 1

Red Sauce - Rough Sex

Alfredo Sauce - Sweet Sex

Pizza Toppings

Pick 1 or more

Pepperoni - "Be a good girl, and you'll get what you want"

Sausage - "Better not waste a drop"

Olives - "Swallow every last bit. NOW!"

Jalapenos - "Always such a fucking brat"

Onions - "I saw you being a little slut"

Green Peppers - "I'm gonna have that ass glowing red by the time I'm done with you"

Tomatoes - "Do you enjoy pissing me off?"

Mushrooms - "Wrong, wanna try again"

Salami - "You’re gonna get an attitude adjustment if you keep being a brat”

Chicken - "Awe, you thought I'd let you cum that easy?"

Basil - "I love to watch my cum leak from your pretty pussy"

Garlic - "I know you love it when I fill that pretty pussy with my cum"

Cilantro - "Stop crying and fucking take it"

Roasted Peppers - "Couldn’t help yourself, could you?"

Artichokes - "Imagine your father saw you now. On your knees like a proper trained slut for me to use"

Bacon - "What would your brother think if he caught us"

Banana Peppers - "Taking it from both ends? It’s cause you’re a fucking whore"

Ham - "Such a whore you’re getting off on my thigh?"

Buffalo Chicken - "Such a fucking crybaby, just fucking take it all"

Spinach - "Awe I love to know I stretched you out just enough to take all my cock"

Pineapple - "Been such a good girl, tonight you deserve a reward"

Arugula - "I love stretching this pussy out"

Broccoli - "Made just for me huh?"

Gorgonzola cheese - "Are you always this fucking loud?"

Parmesan cheese - "Awe... did that hurt? Tuff luck I'm gonna do it again"

Mozzarella- “All you ever do is bitch and complain, just fucking take it”

Feta cheese - “God, I love watching your makeup get ruined”

Cheddar cheese - “cumming for me already? Such a needy slut”

Roasted Mushrooms - “Fucking you so good you I can see myself in your tummy”

Roasted Artichokes - “im gonna put a baby in you”

Gouda cheese - “Slow down? You just told me to speed up, make up your mind silly girl”

Red peppers - “No. Go change”

BBQ Chicken - “Gonna let me cum in you? I know you wanna have my baby”

Canadian bacon - "Do you need an attitude adjustment"

Meatballs - "Why do you always have to complain?"

Chorizo - "Alright, you spent my money. You know what to do now"

Pulled pork - "God, I love when I fuck the attitude out of you"

Egg - "Why so needy?"

Prosciutto - "I love making this pretty pussy squirt"

Anchovies - "How are you already drenched"

Sweet Onions - "Are you done complaining?"

Cherry Tomatoes - "Gonna regret it tomorrow when you can’t sit right"

Sun-dried tomatoes - "Gonna look so pretty pregnant"

Provolone - "Always look best with a face covered in my cum"

Ricotta - "I love your voice but it's always my favorite when you're moaning my name"

Goat cheese - "Get on your knees and beg"

Buratta - "How many was that? three... I think you can give me another"

Fontina - "wipe that fucking smirk off your face"

Pepper jack. - "If you wanna be a whore go back to his place then"

Colby Jack - "If you keep running that mouth you're not gonna cum tonight"

Romano - "You're the biggest disappointment to your family. You're a whore and now you're a fucking liar"

Kielbasa - "A preschooler is better behaved than you are"

Kale - "I love knowing I ruined you so good you can only cum when I make you"

Eggplant - "Are you sure you want me to take it baby?"

Shrimp - "I'll be gentle"

Turkey sausage - "Only the best for my girl"

Pancetta - "Your father always finds a way to piss me off"

Roasted asparagus - "Stop trying to get away. Just be a good girl and take it"

Shallots - "I love marking you up. Let everyone know I own you"

Oregano - "Please, let me cum in you"

Turkey meatballs - “Stop crying, I’m far from done”

Mozzarella balls - “Gonna get yourself in trouble”

Vegan sausage - “God you love it when I slap that pretty little face of yours”

-----------------

Drink Time

Every great pizza comes with a drink! Just like every great fic comes with kink/s! Pick 1 or more

Beer - Edging/ orgasm denial

Coke - Spanking

Sprite - Size Kink

Dr Pepper - Dirty Talk

Root beer - Daddy  Kink

Sweet tea - Dumbification

Lemonade - Body Worship (Reader giving or receiving)

Pink lemonade - Degrading Kink

Diet Coke - Recording Kink

Pepsi - Oral Kink

Diet Pepsi - Biting

Sparkling Water - Spitting

Red bull - Hickeys

Mt. Dew - Dom/ Sub (Is reader a dom or sub?)

Water - Breeding Kink

Wine - Free Use Kink

Black Tea - Choking

Green Tea - Doggy Position

Boba - Anal

Strawberry Smoothie - Bondage

Apple Juice - Pain Kink

Slushie - Safe word used

Sun Tea - Sir kink

White Claw - Crying

Truly - Belly Bulge

Mango Smoothie - Baby trapping

Orange juice - morning sex

Vodka soda - Somnophilia/ sleepy sex

Tequila sunrise - Wax Play

Vodka redbull - Squirting

Coke Zero - High sex

Cranberry juice - Caught in the act

Mojito - Loss of virginity

Old Fashion - Drunk sex

--------------------

Dessert Time!

Do you want dessert with your pizza? Dessert will represent if you would like to see aftercare at the end or not.

Yes - Aftercare

No - No Aftercare

[doten1010]

The Complete Ketogenic Diet for Beginners

get your pdf copy now

The simple, easy, and friendly way to start the ketogenic diet and lifestyle.

Starting the ketogenic diet can be overwhelming. There is so much to learn and so many resources to choose from. So, why doesn’t somebody make it easy? We did. The Complete Ketogenic Diet for Beginners is your all-in-one resource for starting and sticking to the ketogenic diet. You get exactly what you need to make keto surprisingly simple: meal plans, shopping lists, support, and lots of ketolicious recipes.

The Complete Ketogenic Diet for Beginners includes:

75 scrumptious recipes, from bacon-artichoke omelets to pesto zucchini noodles. These easy-to-follow recipes can be prepared in 30 minutes or less. All recipes are included in the supplementary PDF for easy access.

14-day meal plan with breakfast, lunch, dinner, and snack suggestions. This audiobook takes the guesswork out of starting your ketogenic diet. The 14-day meal plan is also included in the supplementary PDF.

The big picture. An overview explaining the fundamentals of the ketogenic diet and handy charts illustrating nutritional information help you master keto in no time.

Easy meets yummy meets healthy in this ketogenic diet audiobook narrated by Teri Schaubelt, an listener favorite.

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.