#also the distinction for noodles and pasta is made because

[dullanyan]

(this poll is mostly about wheat-based pasta/noodles, but it can be including egg or rice or bean, etc noodles if you want!)

i know it can depend on the dish you want it for in some cases, but for the sake of the poll lets just go with your most preferred texture!

[mariacallous]

Once you’re halfway into Passover, and the leftovers from seder are long gone, do you find yourself craving something that will scratch the itch for doughy bread and silky pasta? That’s when it’s time to whip up a matzah lasagna, or “matzagna” as it’s more lovingly called. While the dish’s exact origins are unknown (although it’s likely an Italian Jewish creation), matzah lasagna strongly resembles Sephardic mina, a popular Passover matzah pie made with layers of cooked spinach and melty cheese. 

Every family has their distinct way of preparing matzah lasagna; some insist on including cottage cheese in lieu of ricotta, others rely on torn fresh mozzarella instead of shredded, and some swear that it’s essential to soak your matzah before you assemble the lasagna. So, what makes this matzah lasagna different from all the other matzagnas? 

This recipe simplifies as many steps as possible by utilizing prepared ingredients, while leaving room to customize and personalize your matzah lasagna. While the ingredient list is short and simple, there are a few musts to maximize flavor. Basil and thyme added to the ricotta mixture offer a fresh, punchy, herbaceous note, and the sharp cheddar combined with mozzarella heightens the savoriness and depth. And it may seem like you’re adding a huge amount of ricotta, but trust the process because matzah is more drying than a noodle and requires a heftier amount of filling. If you’re feeling ambitious, you can even go the extra mile and make your ricotta and marinara from scratch. Sometimes, I also like to add in a layer of sauteed spinach or mushroom for a dose of fiber and nutrition. 

Layered together and baked until browned and bubbly, matzagna is impossible to resist. Serving it to my family, my niece took one bite and enthusiastically exclaimed: “This tastes just like pizza!” followed by a request for seconds. Matzah lasagna is guaranteed to satisfy the kid in all of us. 

Notes:

This recipe requires one full jar of marinara, but if you like a saucier lasagna, add an additional cup (or a small 8 oz jar) of tomato sauce to the top of the lasagna. 

To make the lasagna ahead, bake for 30 minutes covered, remove from the oven and allow to fully cool. Refrigerate or freeze the lasagna. If refrigerated, reheat at 375°F for 15 minutes covered, and 15 uncovered; and if it’s frozen, reheat for 20 minutes covered, and 20-25 minutes uncovered.

[dehradunmart4u]

Organic Black Wheat in Dehradun

Black wheat, which is known as Kala Gehun, is fast gaining ground in Dehradun and its surroundings, for its multiple health benefits and ability to raise farmers' incomes. This wheat variety is darker than regular wheat, has high anthocyanins and is a treasure trove of antioxidants that provide it with superior nutrition. Nutritional Benefits Black wheat is loaded with nutrients which give various health benefits: Antioxidants: It contains significantly higher levels of anthocyanins—up to 28 times more than regular wheat. These antioxidants help combat oxidative stress and may reduce the risk of chronic diseases such as heart disease and cancer. High Fiber Content: The fiber in black wheat aids in digestion, helps regulate blood sugar levels, and contributes to weight management by promoting a feeling of fullness. Rich in Micronutrients: Black wheat is a good source of iron, zinc, magnesium, and B vitamins, all of which are vital for maintaining energy levels and supporting various bodily functions. Agricultural Development in Dehradun In recent years, this black wheat cultivation has been encouraged in Dehradun and also in the surrounding Uttarkashi district as an initiative by the local agriculture department. This is a pilot programme covering 20 villages and should increase the earning of farmers because of the addition of high-value crops such as black wheat to their fields. NABI developed this variety in order to add more value in the market with respect to the standard wheat. Black wheat is in demand at better market prices, whereas traditional wheat's price in the market has declined," comments JP Tiwari, chief agriculture officer of Uttarkashi. While up there in hilly regions, food grains are mostly free and available from government schemes. Therefore, farming black wheat will help farmers garner a better market with diversified crop production. Food Preparations Black wheat is versatile and excellent for use in various applications in the culinary world. It can be used to prepare: Breads and Rotis: Nutritious breads and flatbreads can be prepared using black wheat flour. Pasta and Noodles: Its unique flavor adds a distinct taste to pasta dishes. Baked Goods: Black wheat flour can be added to cakes, pastries, and other baked items, thereby enhancing flavor and nutritional content. Market Availability Black wheat is becoming widely available as knowledge of its health benefits spreads. Local vendors in Dehradun sell black wheat in different varieties, such as whole grains and flour. Apni Maati Trading Solution offers organic black wheat seeds at an affordable price14. The more people look for healthier diets, the more likely they are to want this superfood. Issues and Concerns While the prospects of black wheat are very promising, challenges are there too, which include the following: Cost: Due to limited production and novelty, black wheat can be expensive as compared to regular varieties. Attempts are being made to increase its cultivation and bring it within consumer reach. Consumer Acceptance: Some people might experience the taste and texture being a bit unfamiliar to their normal. Still, through experimentation in recipes, it becomes more assimilated in their diets3. Conclusion Organic black wheat is an enormous advancement both on the agricultural side and nutrition delivery side of Dehradun. The high level of antioxidants and its high fiber content profile also open opportunities to uplift farmers' living standards, which make this crop worthwhile for the region. With local initiatives promoting its cultivation and usage, black wheat can assume a vital role in enhancing food security and health for consumers while generating economic returns for farmers. Accepting this superfood not only facilitates better health results but also underscores the need for agricultural innovation in today's and future dietary needs.

[phantasmagoric-acquaintance]

who said anything about marriage

[read it here or on ao3]

Barry was nervous.

That was nothing new. Barry was nervous most of the time. But Barry hadn’t been nervous around Lup in decades.

There were so many things that could go wrong. For one, he could lose the ring. For the millionth time in the past half hour, he patted the outside of his jacket pocket. He felt the little box and exhaled quietly.

He could screw up the plan. They’d already made it to the restaurant on time, thank the Gods. But what if they missed the gondola ride? He’d booked the damned thing in advance, and if the rules he’d read online were any indication, the company didn’t give latecomers a whole lot of leeway. He could pop the question on the streets next to the canal, he supposed, but that was unromantic. Plus, he’d pre-paid so much for the ride.

And what if he fell? He’d made himself sick the night before reading articles about mistakes to avoid on a gondola. He knew not to try to stand, but what if he forgot? He could tip the boat and soak them both.

“Um, babe?”

Lup’s voice brought Barry out of his anxious reverie, and he remembered he’d been pouring a glass of wine, which was now very close to overflowing. “Aah!” He hastily righted the bottle, hitting the mouth against the overfilled glass in the process and very nearly knocking it over.

Lup snickered, eyes glinting with amusement. “You are a wreck,” she said as she lifted her own wine glass to her lips. There wasn’t a hint of malice in her voice or in her expression. Barry remembered that he’d probably embarrassed himself in front of her thousands of times, and she still loved him. As the waiter came by to take their orders, Barry felt himself relaxing.

That calm moment was short-lived.

When the waiter turned away from their table, Lup propped her elbows up on the table and rested her chin on her palms. “Hey, Bear?”

“Mm-hm?” Barry vocalized, sipping from his comically full wine glass.

“When are we gonna get married?”

Barry sputtered, spitting a little wine back into his glass and trying not to choke on the rest of it. “Huh?!?” Had she figured out his plan? She was clever, and he wasn’t the best at keeping secrets, but he thought he’d done a good job of keeping it from her. He’d known better, too, than to tell anyone expect Taako. Did she get it out of him?

She raised an eyebrow. “Well, don’t freak out or anything. It’s just, you know, we’ve been together for, like, I don’t know, an entire human lifespan?” She shifted her chin so that it rested only on her left palm and reached for her glass with her free hand. “I mean, we’re pretty much already married. I just thought, I dunno, maybe we should make it official.”

If Barry had been thinking, he might’ve told her “Yes! Gods, yes!” right then and there. He might’ve pulled out the ring and said, “Funny you should ask, I was thinking the same thing!” If he had been thinking, he might have realized that this moment, right here in the restaurant, was the perfect opportunity to do what he’d set out to do this evening.

But Barry wasn’t thinking. Barry was panicking.

“M-marriage? Who said anything about marriage?”

Lup set her left arm back down on the table. “Huh? Nobody said anything about it. Or, I guess I did.” She looked down at her glass and swirled it around a bit. “Geez, Barry, I wouldn’t have brought it up if I knew it’d make you all, like, panicky and sweaty and shit.”

“I-I’m not panicky and sweaty.” He was very obviously both of these things. It was this moment that the waiter came by, awkwardly setting their plates in front of them and hurrying off, sensing that whatever was happening here, it was definitely not something he wanted to be privy to any longer than necessary. “Y-you just caught me off guard, that’s all. Marriage is, you know, a big word.”

“Well, sure.” Lup picked up a fork and began swirling it in her pasta. “But, like, haven’t you thought about it before?” She lifted the fork to her mouth.

“Thought about marrying you?” Barry was drenched in sweat now.

“Mm-hm,” Lup managed through a mouthful of linguini.

“Well, no, I mean, why would I?”

This was absolutely, positively, the wrong thing to say. It might have been the worst possible thing Barry could’ve said, and he’d said it, and he couldn't take it back.

Lup swallowed her food hard and gaped at him. “Fucking excuse me?”

“Uhh…” He took a long sip of his wine.

“What do you mean, ‘Why would I?’?”

The pressure was on now, and Barry tended to falter under pressure. “I just, I mean, marriage is, it’s such a long-term commitment, you know? It, uh, ties you down and stuff.”

Lup’s eyes went even wider. “Barry, what are you trying to say?” she asked softly.

Barry threw his hands up. “Nothing! I- nothing! Just, you’re such a, a free spirit, I, uh, wouldn’t wanna… hold you back?”

She deflated, and he knew he’d dug himself deeper. “Yeah, okay.” She put her elbow back on the table, making a fist with her left hand and resting her cheekbone on her knuckles, and looked down at her plate.

Silence. Barry cut off a bit of his salmon and ate it. “Mmm!” he hummed exaggeratedly. “The salmon is amazing! How’s your food?”

Lup pushed her noodles around on her plate, not looking up. “It’s fine. Fantastic.”

They stayed like that for a while, him slowly eating his food and watching her, her only taking small occasional bites and refusing to look anywhere but her plate.

“Um, are… are you ready for the check?” Barry asked after some time.

“Hm? Oh, yeah. Whenever.” Lup stood. “Just, like, excuse me for a minute first.” She walked quickly towards the restroom.

When the door closed behind her, Barry sighed and sunk his face into his hands. He didn’t have the slightest idea how he was going to recover. “Fuck,” he breathed into his hands.

After a minute, Barry heard the sound of footsteps, distinct from the clicking of Lup’s heels, approach the table. “Barold.”

He lifted his head to see Taako, still in his full chef’s uniform, glaring at him, arms crossed. Fuck, he was really in trouble now. “Hi, Taako.” In retrospect, maybe it was a mistake to have this dinner at Lup’s brother’s restaurant. It had seemed like a sweet idea at the time. Taako had only recently gotten comfortable cooking for large crowds again, and he and Lup made efforts to support him when they could.

Taako leveled a glare at Barry. “One of my little birdies has just informed me that she saw my sister run crying into the bathroom. Would you, dear customer, mind telling me why that is?”

Barry exhaled, long and slow. “I beefed it, Taako.”

“You beefed it? What does that mean, exactly?”

“Okay, she brought up marriage out of nowhere and it threw me off and I didn’t want to spoil the proposal and I panicked and maybe I said some things I didn’t mean.”

“Such as…?”

“Such as… ‘I’ve never thought about marrying you,’ and ‘Marriage ties people down’…”

“Oh, good Gods. All because you didn’t wanna spoil some dumb overly romantic surprise?”

Barry flushed. “Well, when you put it like that…”

Taako pinched the bridge of his nose. “Barry, I don’t know how you’re going to do it, but if you know what’s good for you, you’re going to have this fixed by the end of tonight.”

Barry grimaced. “I-I’ll try.”

“You’ve also wasted my food.” Taako nodded at Lup’s mostly-untouched plate and tossed a leather check holder onto the table. “And if I find any fire damage in my bathroom, I’m charging you for that, too.” With that, Taako turned and strode back into the kitchen.

By the time Lup came out of the bathroom, Barry’s credit card had already been returned to him and he was signing the receipt. He looked up at her and tried not to wince when he noticed the mascara tracks marking paths down her cheeks from her puffy eyes. “Ready to go?”

“Mm.” She still wouldn’t look at him. He led her outside, and she leaned against the building, hugging herself and staring into space, eyes unfocused.

Barry stood next to her uneasily. “Uh, I’m going to… call the taxi now?”

“Mm-hm.”

Barry didn’t reach for his phone. Another uncomfortable silence passed.

Then, he sighed. “Okay, I-I didn’t wanna do it like this, but…”

Barry knelt down, pulled the ring box out of his pocket, and flipped it open.

Lup finally turned to face him now, stunned. “Wh-what-?”

He blushed and began rambling. “I had this whole evening planned, and there was supposed to be a gondola ride, that’s where we were supposed to go next, and I was going to ask you there, but then you brought up marriage and I panicked and I put my fucking foot in my mouth. It was so dumb, I’m so sorry I said all that shit, I didn’t mean any of it, I just really wanted it to be a surprise. Gods, I was so fucking dumb, of course I wanna marry you, if you’ll still have m-“

Lup bent down, grabbed Barry’s face, and kissed him hard.

Barry felt all the tension in his body melt away. He shut the ring box and held it securely in one hand. He brought the other up to sweep Lup’s hair behind her ear and held it there, against her cheek.

When Lup pulled away, she rested her forehead against his. “You’re a fucking wreck, baby.”

He chuckled. She was crying again and, Barry realized, so was he. “I know.”

She beamed. “We’ll work on it together, fiancé.” She gave him a quick peck on the lips. “I can’t believe you did all that for a fucking gondola ride, though. I mean, no offense, dear, but I’m kinda glad we didn’t do that.”

He grimaced. “Well, about that, I paid a lot of money for it, and there’s still time…”

Lup pouted. “Do we have to? I’d rather go home.” She kissed the corner of his mouth. “I’ll make it up to you,” she breathed.

Barry smiled. “Yeah, okay. You’ve convinced me.”

“Perfect!” Lup stood up, smirked, and held out her left hand. “Now gimme that rock!”

Taako lifted his phone off the bedside table and squinted at his notifications.

Lulu: Missed Call

Lulu: Voicemail

Remembering the scene at his restaurant the night before, he inhaled sharply and unlocked his phone. There are two ways that situation could’ve played out, he thought. He navigated to his voicemailbox and pressed play on the most recent message.

“Ugh, it’s so annoying how you’re never awake when I have news. I have big fucking news, by the way, so I’m gonna be really pissed at you if you don’t call me back within the next, like, two hours. Okay, later.”

Taako smiled. It was a relief to hear her sound so chipper. It meant this news of hers was definitely good, and it meant that Taako didn’t have to fight Barold. He sat up, rubbed the dust out of his eyes, and called his sister.

[jilytho]

and they were roomates

Jily/Marauders roomate thing just for fun. Happy Jilytober!!!! 

Read below or on AO3 of FFNT

Moving in together had always been the plan. The Marauders, out in the real world. Throughout Uni they were always forced to split up into different apartments in groups of two, usually ending with Sirius and James in one apartment and Remus and Peter sharing one down the hall. Remus insisted it be that way because he insisted he wouldn’t be able to focus on schoolwork if he had to deal with his idiot of a boyfriend 24hours a day but separate apartments in no way made them spend any less time together. James swears he spent more nights on the floor of Remus and Peter’s kitchen than in his bed. Still, once they were done with school and off in the Real World having an apartment for all of them to live in was the ultimate goal. 

They set out to look for a spot that was nice enough to fit the bizarrely high standards of Sirius, while still not breaking the bank for Remus or Peter who insisted on paying their own way without any help. 

It was Remus who ended up finding their place, somewhat dodgy area of town but right down the street from his favorite Thai takeout place, three coffeeshops with adequate reading vibes within a four block radius, and a seven minute commute for Remus to get to the lab everyday. 14C was a once cute three bedroom apartment now covered in years of dust and grime and now officially theirs.

Sirius and Remus claimed the master with its very own ensuite so James could stop having to pick Sirius’s hair out of the shower. It wasn’t a perfect set up but they all found ways to mesh together and make it just right and just theirs. Peter was immediately made interior designer and found a couch and two armchairs off of craigslist so that they could stop sitting on the floor in front of the TV. James was in charge of the kitchen and bought real utensils and bowls so Sirius would stop pouring his cereal onto frisbees. Remus developed his very own homemade cleaner filled with bleach and alcohol and was likely poison in a bottle but it somehow made the beige counters white and sparkling. 

Technically James and Sirius were the only names actually on the lease, a Sirius suggestion, so that if they were ever late on rent it wouldn’t impact the credit Remus had spent so long building up. It had the added benefit of Peter and Remus not having to worry if their paycheck was being delayed and they had to pay Sirius or James a few days late because the boys were always good for it. 

Being adults in the real world never stopped any of them from still behaving like children. Sirius refused to take out the trash so James took to dumping the trash on his head while he was sleeping, and accidentally got day old noodles onto Remus’ pillow. They broke two TVs during two separate games of indoor football and Peter was a world class baker but was the worst at cleaning in the whole flat and left flour everywhere, constantly. But still, they were happy. They ate dinner together almost every night and had movie nights on Thursdays. Peter and James invested in heavy duty ear plugs within three weeks of moving in and realizing just how thin the walls were. 

After a full year of making Apartment 14C home, the lease was up they unanimously decided to resign because this was their place. But then one day they wake up to find that Pete has his bags packed and is all “I got a job across the country bye”. They want to fight him and Remus, always the logical one, brings up that they literally just signed for a whole year and are only 20 days into this new lease. And Peter, the little slimy rat, smirked and said “Not my name on the lease, not my problem” and just left. 

They learn from Facebook that he was working for some politician that stands for everything the boys do not. The kind of politician who would actively root against the happiness and togetherness of Sirius and Remus. Once they learn that, they are officially done missing him. 

At some time in the middle of the night all the pictures that Peter was in from school are mysteriously replaced with pictures of James’s cat. 

Sirius wants to keep He-Who-We-Do-Not-Talk-About’s bedroom empty and make it into a yoga studio/library combo but Remus says that it's ridiculous to pay that much extra in rent and he refuses to let Sirius pay for the room and so the roommate hunt begins. 

Everyone they met with was either too sweaty or too loud or was great on paper but had a super distinct death like scent so the room sat empty for almost a full month. James was content to let it stay that way and just keep finding reasons because it was good with just the three of them. They weren’t the same and James was sometimes a third wheel but these were his brothers, he didn’t need anyone else. 

It stays empty until one day, Remus comes home from work one day saying that he has a friend from class, a nice well mannered and smart girl who would pay her rent on time but is in urgent need of getting off of her sister and terrible brother in laws couch before she “sets it and the house on fire”. Sirius isn’t sure he wants someone willing to commit arson moving in across the hall from him but a quick look from Remus shut him up and he was suddenly all for the mystery girl coming in. Remus said she would be moving in in three hours and would James be available to help her carry in her bags? James felt slighted that he wasn’t even given a vote or a chance to meet the girl, but that was mostly because despite Peter leaving and betraying them, James is loyal to a fault and still saw the room as Pete’s room and Pete’s stool in the kitchen despite the fact that the lying bastard just took off with no warning and changed his phone number and was a traitorous little bastard. Still, he couldn’t argue the point too much or he’d look stupid so fine, let the new girl move in but “Remus I swear, make it clear that this is just temporary until she figures it out and we find someone else we can all agree on”. He decided he just wouldn’t hang out with the new girl. They’d be apartment mates but they wouldn’t be friends.

She shows up with seven boxes and three bottles of wine to her name. James’s mouth is full of pasta when she introduces herself to him and he is so startled by the green of her eyes that he swallows without chewing and starts hacking noodles up while waving hello as she watches, green eyes wide with concern and amusement, hand still held out to shake. 

The first week after she moves in, he avoids her like the plague. He mentally insists that he has no need to get to know her because this is just temporary and she is going to find a new place and it doesn't matter how green her eyes are if he just doesn’t look at them. 

By the start of the second week, it stopped mattering if he didn’t directly interact with her because she was still everywhere. The living room was transformed from a bare bones TV and couch room to completely cozy with scented candles and fuzzy blankets and fun, colorful throw pillows that James instantly became obsessed with. He couldn’t lie and say he didn’t love the lemon scented soap in the kitchen or how she always made sure there was coffee in the pot for him or how the scent of her rose body wash somehow fills the whole apartment everytime she showers and is amazing or how the whole apartment just felt warmer and better now that she was there. 

He stopped getting surprised when she found ways to just fit with them. He always thought Peter worked well with them, they were brothers of course, but now he couldn’t help feeling like Peter had been a square peg squeezing into a circle hole. He fit but it was also just a little tight or tense or unequal. Lily, on the other hand, clicked in just right. She was instantly just one of them, even before James had accepted it. On her 10th day of living with them (a celebration Sirius insisted required an ice cream cake) all reservations about her completely imploded because there was no arguing that she belonged with them and they belonged with her. When he woke up in the middle of the night to get a glass of water, he wasn’t at all shocked to find her and Remus reviewing chemical formulas at 3am on a Tuesday. Like of course they were, why wouldn't they be. It felt even less surprising that he just walked himself over and sat on the ground in front of her and stole her flashcards so he could quiz them both. It felt only natural when he saw her and Sirius getting ready to go to spin class together, even though Sirius never brings James to spin class with him anymore because of the one time he fell off his bike and caused a ruckus. He’s barely even confused when he ends up at a sunrise yoga class with her even though he had never been awake to see sunrise a day in his life. He’s even less surprised to learn that he enjoyed it immensely and had never been so happy to be up that early. He tells himself that it's just the impact of the yoga that he is in such a good mood but knows it has a lot more to do with the laughing goddess in the downward dog next to him. 

They get glared at all through the class because he keeps whispering things to her and making her giggle and then he becomes so transfixed by her laugh that he loses his balance and falls out of his pose, almost toppling the woman next to him. She laughs so hard her face matches her hair and giggles every time she looks at him for the rest of class. 

And then it’s Sunday and Blokes Brunch easily becomes “Lily, let’s go time for brunch” and when she pops the champagne (which had always been James’s job but he couldn't’ even fight her properly for it) he sees the sparkle in her eyes so much clearer than the sparkle in the drink and he lets himself actually see her and oh my god did she look good.

It still hurts when they see a picture of Peter on facebook or in Snapchat memories but slowly their memories start to fill up with green eyes and red hair and lovely smiles. It is no surprise when just the suggestion of her moving out became criminal. It was no surprise to any of them except for James when she stopped sleeping in her room and started sleeping across the hall with James. None of it was how the Marauders expected their lives to be at all but there was also more joy and warmth and love than any of them could have ever predicted. 

[greenheartart]

Monster Food Theories (part 2)

(A multi-part essay because I love world-building.) 

In part 1 I discussed the theory that monster food is actually made from physical food that’s been infused with magic, and therefore monster food is limited to what can be farmed in the Underground.

In this next part, I’m going to springboard off that idea and talk about what foods exist in the Underground (and therefore what crops and livestock monsters likely have.)

The very first thing I want to look at is what food canonically exists in the game. I’m going to break this up into two sections...

1) Food We Interact With Directly (Healing items we can pick up and get information on.)

* Monster Candy - Has a distinct, non-licorice flavor.  Heals 10 HP. * Spider Donut - A donut made with Spider Cider in the batter.  Heals 12 HP. * Spider Cider - Made with whole spiders, not just the juice.  Heals 24 HP. * Butterscotch Pie - Butterscotch-cinnamon pie, one slice.  Heals ALL HP. * Snail Pie - Heals some HP.  An acquired taste. Heals one less than max HP. * Nice Cream - Instead of a joke, the wrapper says something nice.  Heals 15 HP. * Bisicle - It’s a two-pronged popsicle, so you can eat it twice.  Heals 11 HP. * Unicicle - It’s a SINGLE-pronged popsicle.  Wait that’s just normal... Heals 11 HP. * Cinnamon Bunny - A cinnamon roll in the shape of a bunny.  Heals 22 HP. * Astronaut Food - For feeding a pet astronaut.  Heals 21 HP. * Crab Apple - An aquatic fruit that resembles a crustacean.  Heals 18 HP. * Sea Tea - Made from glowing marsh water.  Increases SPEED for one battle.  Heals 10 HP. * Abandoned Quiche - A psychologically damaged spinach egg pie.  Heals 34 HP. * Temmie Flakes - It’s just torn up pieces of construction paper.  Heals 2 HP. * Dog Salad - Recovers HP (Hit Poodles.)  Heals 2/10/30/ALL HP. * Instant Noodles - Comes with everything you need for a quick meal!  Heals 4/15/90 HP. * Hot Dog...? - The “meat” is made out of something called a “water sausage.”  Heals 20 HP. * Hot Cat - Like a hot dog, but with little cat ears on the end.  Heals 21 HP. * Junk Food - Food that was probably once thrown away.  Heals 17 HP. * Starfait - A sweet treat made of sparkling stars.  Heals 14 HP. * Glamburger - A hamburger made of edible glitter and sequins.  Heals 27 HP. * Legendary Hero - Sandwich shaped like a sword.  Increases ATTACK when eaten.  Heals 40 HP. * Steak in the Shape of Mettaton’s Face - Huge steak in the shape of Mettaton’s face.  You don’t feel like it’s made of real meat... Heals 60 HP. * Popato Chisps - Regular old popato chisps.  Heals 13 HP. (Note:  I’ve chosen to leave the Hush Puppy off of this list, as its description refers to it as a spell.  I’m also excluding the foods that can only be found by digging around in the game files - Puppydough Ice Cream, Pumpkin Rings, Rock Candy, Croquet Roll, Ghost Fruit, and Stoic Onion.)

 2) Food We Only See, or Hear About Through Character Dialogue (I did my best to be thorough here, but please let me know if I missed any and I’ll add them in!)

* Hamburger  (For sale at Grillby’s) * Fries  (For sale at Grillby’s) * Cheese Fries  (Undyne likes them, for sale at Grillby’s) * Ketchup  (Found at Grillby’s / Sans’ Hot Dog Stand) * Mustard  (Found at Sans’ Hot Dog Stand) * Relish  (Found at Sans’s Hot Dog Stand) * Spaghetti  (Made by Papyrus and Undyne) * Lasagna/Ravioli/various other pastas   (Mentioned by Papyrus) * Brewskis (aka Beer)  (Mentioned in a prank call) * Sugar  (In Undyne’s kitchen) * Soda  (In Undyne’s kitchen / Alphys’ Lab) * Hot Chocolate  (Mentioned by Undyne) * Marshmallows  (Mentioned by Undyne) * Golden Flower Tea  (In Undyne’s kitchen / Offered by Asgore) * Grapes  (Undyne talks about Mettaton eating them) * Pizza  (Undyne and Alphys both talk about ordering some) * Limes  (Undyne mentions eating them whole) * Cucumbers  (Come up when Undyne and Papyrus talk about spa treatments) * Carrots  (Mentioned by Asgore on the tapes in the true lab) * Lollipops  (Papyrus mentions getting them from the lady who runs the inn) * Ice cream  (Mentioned multiple times by multiple characters) * Espresso (Mentioned by Red Bird at Grillby’s) * Cake  (Mettaton specifically breaks the ingredients down into SUGAR, MILK, EGGS during his cooking segment) * Artificial Ingredients and Chemicals  (Also mentioned by Mettaton)

(Note: I’m leaving edamame off the list because while Toriel mentions it, she does it as a joke because she’s after the pun.  It’s possible that monsters have edamame, or it could just be something she’s aware exists in the world in general.)

So! Looking at this list, and cross referencing with recipes to find the most basic necessary ingredients to make everything, I can break things down more neatly into categories of available food:

STARCHES * Wheat  * Potatoes * Barley

FRUITS AND VEGETABLES  * Apples * Grapes * Limes * Tomatoes * Cucumbers * Spinach PROTEIN AND DAIRY * Snails * Water sausages * Eggs * Milk 

HERBS AND SPICES * Cinnamon * Mustard Seed

MISC * Salt * Sugar * Oil  * Coffee * Chocolate * Assorted artificial ingredients and chemicals  * Golden flowers (unique to the Underground?) * Hops (only because of the mention of “brewskis”)

(Note: I’m excluding a few healing items from contributing to this list.  The Astronaut Food’s origin is nebulous - it sounds like it could possibly be human food that fell from the surface and landed in the dump.  Temmie Flakes are construction paper and not actually food, even if they are technically consumable.  Dog Salad is clearly an outlier and should not be counted.)

When broken down to its base components, it’s a pretty small list.  Monsters don’t seem to have a lot to work with.

A lot of their foods revolve around the same few staple ingredients: Flour, eggs, sugar, and milk products.  From that we can take a guess that there are wheat fields somewhere in the Underground.  Likewise, they likely keep chickens as well for eggs (though other birds like ducks might be a possibility too.)  Sugar and milk have more options.  Sugar might come from sugar cane or sugar beets, while milk could come from a variety of animals, but I think goats or sheep are more likely than cows for a variety of reasons (mainly that cows might be too much of a resource drain to support long term.)

Interestingly, we never get any indication that monsters eat animals besides snails.  The information we get on the hot dogs and steak make it clear that they’re not made out of meat (and if the steaks aren’t meat, it feels reasonable that the hamburgers aren’t either.)  This makes sense, since the Underground has limited space and resources and might not be able to support farms dedicated to raising animals for meat, and/or might not be able to meet the demands of a populace that wants to eat meat regularly.  If it’s eaten at all, meat might be a rare treat.  Otherwise, it looks like the monster population could be largely vegetarian.  

With a basic list of crops, we can also make a guess at what sort of alcohols might be available in Grillby’s bar. Monsters have apples, grapes, potatoes, and sugar, so we can guess that in addition to beer (since it gets mentioned specifically), monsters could also have hard cider, wine, brandy, whisky, rum, vodka, and moonshine. 

If we want to be a bit more generous and include possible foods and foods that didn’t quite make it officially into the game, we can add back in edamame, pumpkins, and onions.

And, just for fun and going off of nothing except the environment of the game, it wouldn’t be unreasonable to think monsters might be able to round out their pantries with a few other foods that occur naturally in the caverns.  Mushrooms show up in the damper areas of the game, so it’s not far fetched to think that there might be a few edible varieties available. Likewise, we see streams and marshes in Waterfall that support life.  It’s possible that there are fish, crayfish, or shellfish living in there, or possibly other edible plants besides the water sausage.  

This went a bit longer than I originally planned, so in the next part I’ll talk about what might make monster food inherently different from human food (even without monsters intentionally doing anything to it), and possibly theories about how and why monsters ended up with this specific, limited variety of foods they seem to be working off of.

[rainbowbeast-fr]

25 Unique Fish Dishes (for fish-eating dragons)

This is a portion of a descriptive list I’ve put together for myself for roleplay purposes, lore blurbs, etc. The original intent was to have a d100 list, but I ran out of steam pretty early on, haha. Thought I’d share it, just in case it proves helpful for anyone else! 

 Aether Gumbo: An iconic and heavily seasoned soup dish from the Crystalspine Reaches, it incorporates aether hermits, a type of magical crab native to Arcane waters, alongside a dark roux and a slew of herbs and vegetables. The arcane nature of the meat causes the gumbo itself to sparkle and shimmer. 

Harpy’s Roost Maeun-tang: This Wind Flight specialty is a spicy fish stew, utilizing anchovy broth, sea bass, and red chili pepper paste, alongside a wide variety of spices and vegetables, to create a soup that packs quite the punch! Servers will often allow customers to choose which fish will be cooked from a well-stocked aquarium.

Tiger Shrimp Bruschetta: This appetizer, consisting of freshly grilled bread with diced tomatoes, basil pesto, immaculately cooked tiger shrimp, and fresh mozzarella, is served at only the fanciest business parties in the Shifting Expanse, and is sure to please any Tempest Spire CEO. Now get back to work! 

Steamed Royals With Garlic Sauce: Royal oysters, hunted like truffles by trained amberwing waveskimmers, can turn quite the profit; not only are their pearls worth quite a bit, but when steamed and drizzled with a nice, buttery garlic sauce, they make for an excellent-- and pricey-- meal.

Popcorn Megashrimp: Popcorn megashrimp, made from skittering megashrimp breaded, fried in oil, and peppered with cajun seasoning, are perfect for those rare occasions during which the Colonel’s XXL popcorn shrimp buckets are simply not enough. 

Boston’s Devilsnap Chowder: Said to be a recipe originating from a dinner guest of the Lightweaver herself (perhaps even pilfered from her royal kitchens), this creamy chowder uses devilsnap clams, bacon bits, and a variety of veggies, alongside milk and flour (as a thickener) to create a meal that’s both filling and delicious. 

Nebula Float: Often served in a tall glass and garnished with a cherry, this drink consists primarily of a soft drink such as root beer or cream soda, and is topped with a nebula floater, a particularly sweet type of jellyfish. Especially popular on hot days in southern Sornieth. 

Emperor Roll: Named for one of the most fearsome beasts known to dragonkind, this delectable sushi roll calls for battered tempura shrimp, avocado, cream cheese, and spicy mayo. A plate of these is sure to keep any fish-eating dragon happy!

Angelspine Hors D’oeuvres: A small, savory delicacy consisting of raw, lightly seasoned angelspine meat, or uni. It has the texture and consistency of a firm custard, and is often served on platters at high-profile gatherings and dinner parties, where the urchin’s own golden quills are used in lieu of toothpicks. 

Sand Sucker Jelly: A seasonal treat from the Sunbeam Ruins and Shifting Expanse, these leeches only come to the surface during annual floods, after which many are caught, ground up, and fried into a savory paste. Often spread on toast or crackers for a quick (and tasty) snack. 

Tetra Tetrazzini: Diced ruby tetras imported from the Gladeveins, when tossed with forest mushrooms in a buttery cream sauce and splashed with a bit of sherry, make a fantastic topping for any pasta dinner. Top with almonds, fried onions, or breadcrumbs to really impress your date.

Drunken Scarlets: When not cracked over coatl tummies and eaten raw, scarlet mussels can be cooked in a flavorful white wine sauce for a quick and crowd-pleasing meal. Serve with a lemon wedge and grilled bread for extra class! 

Hand-Tossed Anchovy Pizza: Regardless of what other flights might say, nobody does pizza better than the dedicated chefs at the Emberglow Hearth. What could possibly be more delicious than a pizza with hand-tossed dough and freshly made sauce, cooked on an all-natural open hearth furnace? Adding anchovies fresh from the Blacksand Annex, of course. 

Star-On-A-Stick: A popular street food in coastal Fire Flight cities, vendors sell these deep fried starfish by the dozen on busy days. The crispy, oily exterior and soft, meaty interior are definitely an acquired taste if you’re not from the area. 

Fallen Star Soufflé: A savory soufflé made from whipped egg whites, white wine, roasted red peppers, and meat from the fallen star starfish, alongside other ingredients. The rarity of the fallen star, compounded by the difficulty of preparation, makes this quite the expensive treat. 

Tidelord’s Fingers: This traditional summer food from the Sea of a Thousand Currents is made from whitefish, which is battered and then deep-fried. While certainly not very healthy, they’re the favored snacks of many water-dwelling dragons. 

Snakehead Ehomaki: A maki sushi delicacy often eaten by Wind dragons at the start of spring. Though this recipe calls for a wide variety of potential ingredients, one should traditionally only fill the roll with seven. The golden snakehead eel is the central ingredient of this ehomaki. It’s considered especially good luck to eat this dish facing the year’s lucky direction. 

Ragesquid Calamari: Fried ragesquid is a staple of seafood restaurants all across Sornieth. However, their natural purple coloring oftentimes doesn’t survive the battering and frying process-- so chefs often use dye to give the calamari its distinctive purple color. 

Steppes Rangoon: These appetizers are a staple of Wind cuisine restaurants, despite not actually having originated from the wind flight. They consist of crab meat, cream cheese, and seasoning, which are then wrapped in a wonton wrapper and either fried or baked. 

Pickled Vampires: A favored snack from the Scarred Wasteland, plaguelings will often kill and ferment recently-fed wetland vampires, a type of leech, in a salty brine. They make for a satisfying, if bloody, treat. Non-plague dragons are noticeably less fond of these. 

Luminescent Caviar: Also referred to as “Glow Roe”, this food is scavenged or farmed from the bioluminescent fish native to the Tangled Woods. Though they’re not quite as flavorful as regular caviar, their aesthetic appeal ensures that this dish is just as, if not more, expensive. 

Black ‘n’ White Crab Cakes: Named partially for the Blacksand Annex and partially for the White Reaches crabs native to it, these pan-fried delicacies are served hot and are a favorite of many coatls. Add ashfall prickler hot sauce for an extra kick! 

Mirrorlight Anchoïade: This dip, at one time, was quite popular in the Sunbeam Ruins, though it’s since fallen out of style in favor of olive tapenade. It consists of filleted anchovies, olive oil, garlic, and white wine vinegar, alongside hints of lemon juice and other seasonings, and it makes for an excellent (though quite smelly) snack when paired with veggies or bread. 

Dumpling Squid Dumplings: A delectable treat consisting of ground dumpling squid and vegetable filling, wrapped in a thin dough, sealed, and then steamed. They’re especially delightful with a tangy sauce. Also referred to as jiaozi.

Glowstar Special: Because the Glow Star loses its luminescence the moment it leaves the water, this savory dish, consisting of smoked, seasoned starfish and kelp noodles, is prepared and served entirely underwater. This task becomes significantly more difficult when one is not in the Water Flight. 

[michelemassari9]

Just How Modern Italian Chefs Are Pressing Consumers To Look Past Red Sauce And Also Pizza

Having actually been to Italy, I can tell you that the "old-school Italian" joints we know with right here are nothing like the real deal. Their food selections are improved the Americanized concept of pizza, pasta with tomato sauce, and sandwiches. You would certainly be lucky to find much else on the menus at these spots, which catches just a piece of the large specials Italian cuisine incorporates. There is so a lot even more than "tomato sauce" as well as "pieces of pie" that the boot-shaped peninsula needs to provide. The breadth and depth of local price that makes every segment of the country you take a trip to distinct is significant, to the factor of re-imagining the ordinary American's experience with true Italian food. Food Network star Giada De Laurentiis comprehends this well. Her food recommendations to those traveling to Italy change relying on what people wish to consume, because, as she told Foodbeast, "it's a very local nation. If you're a red wine fan and also meat enthusiast, go to Florence. Florence is extremely meat-oriented. If you're trying to find fish and white wine as well as tomatoes and also olive oil, go southern." Even the pasta types can alter by area, as De Laurentiis defines southerly pasta as even more durum-based and also chewier, versus the softer, eggy noodles you'll find up north. There's a movement of Italian professionals looking to provide that regionality to the US and also relocate us past the stereotypes of pizza and tomato sauce. From the constantly-rotating tour of Italy at Philadelphia's A Mano to the modern improvement of San Francisco's Perbacco, these culinarians are attempting to persuade the nation to look beyond the standard and dive deep right into an intricate globe of preferences, structures, as well as sensations. At Philadelphia's A Mano, for example, you can get a gastronomic tour of Italian price you might not have been exposed to previously. Every little thing is made by hand, as the restaurant's name indicates, as well as the regions of Italy available to example adjustment with the period. You can find recipes indigenous to northern parts of Italy, like passionate eats from the Alps, in the winter. In the summer, however, southern Italy's luster is on complete display with the flavors of Calabrian chile. The chef-owner here, Townswend Wentz, is extra understood for his French panache, as well as it receives a few of the meals. One of his chefs, Michael Millon, has actually been provided power of the cooking area, and bringing the ideal of Italy's periods from around the nation into the precious Philly spot. Local doubters were excited with the authenticity and finesse behind meals like a honeycomb tripe with guanciale (pork cheeks) and also chickpeas, or branzino filet with turnip rounds, nduja (a spicy, spreadable salami) vinaigrette, and orange. It's easy to see why an area like A Mano stands out when dishes appear this amazing to eat just on paper alone. It's seasonal allure with a premium twist produces an atmosphere available to those Americans wanting to branch off from their version of Italian comfort. It's a terrific progression in the continuous goal to provide truth regional tastes of Italy to the United States.

[takingcourage]

Bring to a Simmer

Pairing: Jaime x MC

Word Count: 2,200

Summary: Arden attempts to make the inaugural batch of ‘Dad and Arden’s Stroganoff,’ but with Jaime around, staying focused is more easily said than done. 

Note: This is just a silly little oneshot inspired by some optional dialogue from the “remembering mom” diamond scene in Chapter 13. I thought it could be a fun premise for a story, especially with a side of Jaime Lewis there to spice things up. Gosh, I’m going to miss this book. 

This also fulfills a request I received for kiss prompt #8 (the playful kiss on the tip of the nose). 

“I’ve got the onion sliced, pumpkin.”

Up to her elbows in flour, Arden looked over her shoulder toward to check her father’s progress at the breakfast table. “Great! I’ll bring the mushrooms over in just a minute.”

Turning her attention back to the recipe card in front of her, she mashed at the sticky dough again. It never looks this way on Bake Off, she considered, worrying her inner cheek against her teeth. But then again, they’re usually making pastry, not pasta. The thought made her feel slightly better, but she still had very little faith that the pasty substance before her was going to end up resembling anything close to her mother’s stroganoff noodles.

She pried one hand away from the clumpy mass, grimacing at the feeling of her very messy fingers sticking to the paper of the flour bag. How had her mom always managed to make cooking look so easy? Even a simple four-ingredient pasta dough was enough to tempt Arden toward a delivery service.

It’s not about the finished product, she reminded herself. This is about remembering mom and making new memories.

Picking at the excess lumps of dough from between her fingers, she wondered how she’d keep her father involved in the process once all of the ingredients had been chopped. His leg had been particularly bad today, which meant that he couldn’t spend much time on his feet without his trusty cane by his side. Unfortunately, canes and cooking didn’t mix particularly well.

“Can you see Jaime working out there?”

She smiled at his inquiry, lifting her eyes momentarily to catch a glimpse of the man at their fence line. “Yep, he’s hard at it. You’ll be really happy with how it looks, dad. I promise.”

“Your mother would have put me in the dog house if she’d seen how bad I let it get. I just…” His voice grew wistful as the sentence trailed, and Arden had to take a deep breath to steady herself.

“It just didn’t seem as important without her around. I think she’d forgive you.” 

The front yard had been a point of contention ever since her mother had fallen ill. Melinda Gale had always taken great pride in her plants, the perfect picket fence, her trailing ivy – all things that Harry only tended to on her behalf. In recent years, the yard had been gradually falling into a state of disrepair. 

Thank goodness for Jaime and his powers of persuasion. He’d been gently nudging for several months, and after coming home from the hospital, her father was finally ready to accept the offer. Arden was just glad that the matter had been resolved without too much nagging on her part.  

That’s not all I’m grateful for, she mused, sneaking another glance out the window. 

She’d known Jaime was attractive for years, but if possible, he’d grown even more gorgeous to her in the past week. Maybe it was because she’d been out of work and had had more time to appreciate him. Maybe it was because she’d seen every inch of him on the night after the gubernatorial debate and knew exactly what was hiding underneath those work clothes. Or maybe it was because she loved him. That word still made her pulse skip every time she thought it. 

Beyond being very nice to look at and prompting irregular heartbeats, he was also incredibly skilled at repairing fences. In a single afternoon, he’d managed to replace the missing and broken pickets, paint the entirety, and purchase new balusters for the front porch. His abilities seemed to go on without end. 

Arden’s own talents felt questionable at the moment, though her hands were becoming less laden with dough the more she rolled and patted the clump into submission. She gave it a final smack, drawing her hand away slowly to determine whether the consistency was ready for rolling.

Although she’d never assisted her mother in the process of making dough, she did have an idea, more or less, of what the final result should look like. The mass on the counter wasn’t an exact replica, but she didn’t think that her attempt was too far off.

At the table, her dad inhaled a sharp breath, but it was several long moments before his words came. “I’m glad you talked me into this, honey. I think your mom would probably get a kick out of watching our struggles in the kitchen.”

“So do I.” Smiling faintly at the thought, she sidestepped to the sink and began the chore of cleaning her hands.

“And she’d be even happier to see how well you and Jaime are getting along these days." 

Arden yanked the kitchen towel a little harder than intended, causing the cabinet door it hung from to squeal in protest. 

Her father clearly needed something else to keep him occupied.

Carrying in the colander of button mushrooms, she set them before the man without a word. As she traded him for the plate of onion slices, she caught the mischievous grin slanting its way up his face. 

"I’m not as blind as you think I am, Arden.”

“I know.”

“And he’s been looking at you like he wants to haul you off and marry you." 

She knew that too. 

Thankfully, her back was turned by in time to hide the blush spreading over her cheeks. "We’re still figuring things out,” she answered evasively. Pulling the largest pot from the oven drawer, she set about filling it in the sink.

“I know I promised not to tell you how to live your life anymore, but he’s the only man I know who’s good enough for my Arden.” She ought to just kiss him sometime. She’s been half in love with him since they were kids. 

Arden pretended not to hear his thought or his comment over the running water. Her father might claim to have seen things, but he’d missed an awful lot of kisses that had passed between them in the last couple of weeks. Beyond that, he didn’t have the faintest idea that she’d spent the night next door after the insanity of the debate. As she waited for the pot to fill, she snuck another look through the glass.

Jaime was removing his shirt.

Her skin flushed again at the sight of his toned, tanned body. Her hands ached to glide along those perfect abs – to wrap her arms around his neck so she was pressed flush against the heat of his chest. Sleeping with him had been incredible. Waking up in his arms, nothing short of divine. 

They hadn’t discussed their plans for after dinner, but maybe she could talk him into another sleepover…

With a start, she realized that the water was spilling over the side of the pot. She drained the excess quickly, vaguely aware of the sporadic sound of chopping coming from the breakfast table.

Her father didn’t say anything, but there was a distinct twinkle in his eye when she returned to the table with the beef. 

_____

 Thirty minutes later, she’d managed to produce something that vaguely resembled stroganoff. Arden counted it as something of a marvel that she hadn’t given up the whole cooking endeavor in favor of just standing and staring out the window. She knew he wasn’t doing it deliberately, but Jaime had been putting on quite a show.

Wielding a paintbrush, standing back to consider his work, wiping his brow – everything he did set her blood on fire. As the evening had worn on, the pan before her received less and less of her attention. The sight through the window had proven too tempting for her to resist. 

His work on the fence complete, Jaime had switched to trimming the bushes in front of the house. As he skirted around the plant, she caught his eye. Arden sucked a breath at his wink.

"I’ll be right back,” she promised her father, hardly taking the time to make sure that he was still cutting romaine hearts for their salad.

Jaime’s eyes were on her as soon as she passed through the door, the shears falling to his side. “The view from the kitchen wasn’t enough, I see. Did you decide it was time to get up close and personal?” 

She rolled her eyes. When she looked up at him again, she was taken aback by the glisten of sweat all over him. With his chest mere inches from her face, she could discern each perfectly sculpted ab, and her fingers twitched with longing at her side. Arden wondered idly how much it would scandalize the neighbors if she started making out with him in her father’s front yard.

Still not prepared for this view?

She reddened at his thought as their eyes met, his sweaty hair obscuring vision from one side. “I’m still getting used to...” she gestured vaguely at his stomach, much to Jaime’s amusement. “But I actually came out to give you a dinner update. It all just needs to simmer for about twenty more minutes and then we’ll be ready to eat.” 

“I’m looking forward to it. I should reach a pretty good stopping place shortly, so I’ll have time for a quick shower before we eat.”

Arden’s mouth grew very dry at the appealing mental images his suggestion graced her with. Distracted, her gaze wavered from his face for a moment – not long enough to satisfy her desire, but certainly long enough to attract his notice.

"You keep looking at my chest, Arden. Is everything okay?” Not that I mind. I’ve only been hoping for this for years.   

Knowing she’d been caught, Arden dropped all pretense and stared openly. She sighed and lifted her face to his. “I’m just thinking again how much I’d like to kiss you right now.”

Jaime bristled with pleasure. “You wouldn’t get any complaints from me if you did, but I am pretty sweaty at the moment. We should probably wait until after dinner.”

Someday, she’d have to tell him that she didn’t mind him being sweaty. In fact, she’d found sweaty kisses with Jaime to be extremely enjoyable just a few nights before. With that memory in mind, she was inspired. “Can I just have one for now?” 

He ran a hand through his hair, uncovering both eyes. The deep brown pools were gleaming with equal parts humor and desire. “I thought you’d never ask.” 

Arden tilted her chin, lips poised and eager for contact. Jaime’s mouth was warm and soft as it descended on hers, the salt of his sweat making her relish the experience even more. Body responding of its own volition, she had to pinch herself to keep from throwing both arms around his neck. Even after he’d pulled away, it took a moment for her to regain full control of her senses.

Just as her head cleared Jaime caught her by surprise, leaning down a second time to brush his lips gently across the tip of her nose. 

She wrinkled the bridge instinctively. “What was that for?”

“I couldn’t help it,” he explained. “You’re just so damn kissable, Arden.” 

“So are you. Please tell me there will be time for more kisses later?”

“I was hoping you’d suggest that.” He stretched out his free hand, skimming the pads of his fingers along her forearm. 

“The mind-blowing, earth-shaking kisses that are full of ten years of pent-up desire?”

He chuckled at her description. “You know those are my favorites. And I don’t have any plans for the rest of the night.” 

“Mmmhmmm.” His little half smile was doing funny things to her stomach. It wasn’t long before she’d lost all track of what he’d been saying. 

Should I put my shirt back on? 

His thought managed to get her attention, and she recoiled. “Don’t even joke about that. I’m enjoying the view way too much.” 

“You can enjoy it as much as you want after dinner.” 

“That feels like too long to wait.” She took another step toward him, forgetting both sweat and propriety in her need to touch him. 

“Arden,” he cautioned, though she knew from the yearning on his face that he wasn’t going to tell her no. 

Was that the door?

His thought corresponded with a click from the porch, followed by the beat of her father’s cane.

Their heads swung toward the doorway where Harry Gale stood, watching them both with an arched brow. Maybe she doesn’t need my encouragement after all... After taking a moment to collect himself, he announced, “Your pan boiled over. I got it off the burner, but I’m not sure what to do next.” 

Arden stared at him dumbly. “I was just….I, um.” She swallowed hard and forced her thoughts away from the man beside her. “I’ll come figure it out.” 

Her father retreated back to the house, leaving her alone with Jaime once more. 

“Go do what you need to do with dinner. I’ll finish up here and be in in a few minutes,” he told her, trailing a finger along her inner palm. Before she could pull away, he gave her hand a reassuring squeeze. 

“See you then,” she promised, breaking the link between them. As she hurried up the porch stairs, she decided that an addition to her mother’s recipe was in order: 

Step 1 - If Jaime is outside, close curtains on the kitchen window. 

[josefmarc-blog1]

Common Flours That Can Improve Your Home Baking Experience

Josef Marc is working hard to bring you the best of flours that can help you bake at home with utmost ease

Baking can be as good as living life - rich and full of options. Baking is said to turn some love and affection into something beautiful and delicious. Love for baking comes from within and for all those who want to bake in the convenience of their home and are not so confident about choosing the right flour for various baked goods, Josef Marc is here to help. A crucial ingredient of baking is the flour. You can use various types of flour while baking cakes, pastries, cookies and bread.

T45 Flour:

T45 or Type 45 flour finds its origins in sophisticated French cuisine. Josef Marc T45 flour is fluffy, light, comfortable and gives you a baked product that is pleasing to taste.

It is produced after processing close to 10 kilograms of flour in a furnace heated at 600 degrees Celsius. T45 is the lightest, whitest flour with 0.45% or 45 grams of mineral content per kg. It has negligible bran (which is the outer covering crust) on its rim after burning.

Enjoy leisurely afternoons with high-quality cakes and delicacies made by T45 flour.

It is fine, soft, smooth and oh-so-very white. It is great to make excellent cakes, muffins, croissants, soft cookies, pastries, and light wheat-based pasta. So what’s keeping you waiting? Get yourself Josef Marc T45 flour and bake yourself a delicious cake today!

T55 Flour

T55 or Type 55 is white flour that will add some strength to your baked products. T55 flour is used in making dense white bread and all kinds of soft bread perfect to be toasted and eaten with some jam and marmalade. Josef Marc T55 flour will enhance the baking shelf in all homes that believe in making impressive and nutritious meals.

This type of flour can give the baker a light open-textured loaf with a crisp crust. T55 has approximately 0.55% of the mineral content. Earlier, this flour was used to make French bread using only water and yeast, however, more and more new and skilled bakers are also adding orange zest, lemon extracts, fruit extracts, and honey to this flour for a richer and distinct taste.

Pizza Flour

The perfect pizza is a dedication to good baking & choice of ingredients. It takes pleasure, passion and a good choice of flour to come up with the perfect crust which is crisp and soft at the same time. Pizza flour is made with the combination of durum and all-purpose flour along with specialized elements that condition and soften the dough.

Pizza flour is high in protein content which increases the nutrient component and aids in giving your pizzas the perfect crust. Pizza flour ferments well and absorbs water in the most appropriate manner which helps in the formation of gluten.

Don’t you like to see your pizza bigger than before, crispier and fresher than ever? Pick Josef Marc pizza flour that stretches well and gives you an evenly baked pizza.

Gluten Free Flour

Flour, as we all know is found to be a rather common ingredient in many foods. It is used to make bread, desserts, and noodles, and many other delicacies. It may even be used in soups, sauces and to thicken various other dishes. However, people with celiac disease who are intolerant to gluten opt for gluten-free flour to avoid serious medical conditions. Good gluten-free flour can help attain similar taste and texture profile to traditional baked goods and with much more nutritious content. It is a mix of various different flours like, amaranth flour, sorghum flour, etc and is prepared to make a healthy dense mix of delicious bread and other gluten-free specialties.

Rye Flour

This is a heavy and dark flour that gives you strong and dense bread. In order to make it rise better, flour with high-protein can be mixed with it. Rye is usually grown in cold, harsh climates, that gives it a traditional application in cuisines from countries such as Germany, Norway, Denmark, and Sweden.

Whole-Wheat Flour

Whole wheat flour is nutritious as it has a high quantity of protein and fiber. However, its ability to rise and become fluffy is compromised because of this. Whole wheat flour produces heavier, denser and more fiber-rich baked products. This type of flour has a varying amount of bran and germ added after treating the wheat kernel. You can store whole wheat flour for up to three months at room temperature.

Semolina Flour

Semolina flour is made from finely ground wheat and is majorly used in making pasta, and Italian puddings. It is the hardest type of wheat and also has the highest gluten content than all other types and varieties of flour. Semolina flour has a fair amount of protein content that ranges from being about 0.11 to 0.12 percent. It is because of this that Semolina flour is not very elastic and strong, however, it gives a nice crunchy dense bite to the pasta or risotto prepared.

Baking can be rewarding, soothing to the soul, and well, super delicious. Baking a delicious creamy cake or a tasty pizza can make your gatherings more eventful and happy.

[menuandprice]

Fast Food Vs Fast Casual Restaurants – What Is the Difference?

Fast food and fast casual restaurants may seem the same, but there are actually some distinct differences. Fast food is fast because it’s quick to cook and order and you don’t have to wait long to get your food. It also tends to be cheaper than fast-casual restaurants. Fast casual restaurants offer a more upscale experience that can include better service, a nicer environment, higher prices for meals, and more variety on their menus.  

What is the Main Difference Between Fast Food and Fast Casual Restaurants?

The main difference between fast food and fast casual restaurants is fast food is fast because it’s fast to cook and order, as well as how fast it gets to you once you’ve ordered. It also tends to be cheaper than fast casual restaurants. Fast casual restaurants offer a more upscale experience that can include better service, a nicer environment, higher prices for meals, and more variety on their menus.  

How Can You Tell the Difference Between Them?

One of the easiest ways to tell if your restaurant is fast is by looking at its price range. Fast food tends to have lower prices, while fast casual is slightly pricier but still within an affordable range. If you’re new in town or don’t know where certain types of cuisine are, another good way would be through word-of-mouth. Other fast casual restaurants are Chipotle, Noodles & Company, Panera Bread, and Moe’s Southwest Grill, while fast food places include McDonald’s, Burger King, Taco Bell, Subway, or Arby’s.  

Examples of Fast Food Restaurants to Illustrate the Difference

Some fast food examples are Mcdonald’s, which is fast because it has a counter where you can order your meal without ever speaking directly to someone unless asked for additional items on your plate. Another fast food example is Taco Bell, with its drive-thru windows that allow customers to place an order through their car window before driving into the restaurant parking lot – this also means no waiting in line at all! Fast casual examples Include Chipotle, which is fast because you go down the line and choose what you’d like to eat and how much of it. There’s also a wide variety of options on their menu, giving you the chance to have something different every time. Noodles & Company is another fast casual restaurant with its made-to-order pasta bowls that can be customized however you want them – from the type of noodle to the sauce and protein.  

Where Can You Go for the Best Fast Food or Fast Casual Dining?

For a great fast casual dining experience, check out Panera, which has a decent-sized menu with something for everyone. With locations all across the US, you’re sure to find one near you! If fast food is more your thing, then take a trip down to your nearest Wendy’s or Popeyes and enjoy some delicious fried chicken, or head to Subway, where you build your own sandwich however you want it – perfect if you have specific dietary requirements or just love trying new combinations of flavors! For another amazing fast food dining experience, head over to In-N-Out Burger, where burgers are made fresh and topped with delicious ingredients.  

The Surge in Popularity for Fast Casual Dining

In the past decade, fast casual dining has become more popular than ever. This is for a variety of reasons:  people are looking for a better dining experience without having to spend too much money, fast casual restaurants offer healthier options than fast food places, and the overall trend of people wanting to cook less and eat out more has led to the success of fast casual chains. People are looking for a better dining experience without spending too much money: Fast casual restaurants offer a more upscale experience that doesn’t break the bank. You can often get a good meal at a fast casual restaurant for around $12 to $15, while fast food places will charge you less than half of that for a comparable dish. Fast casual restaurants offer healthier options than fast food places. Fast food chains are notorious for unhealthy menu items with high levels of sodium, sugar, and fat. Fast casual restaurants have been on the forefront of the healthy eating movement, offering meals with fresh ingredients and lighter sauces. The overall trend of people wanting to cook less and eat out more has led to the success of fast casual chains. As mentioned, Americans are cooking less and spending more time outside the home. This has led to an increase in the popularity of fast casual restaurants as people search for better – and more affordable – dining options.  

Breaking Down the Biggest Names in Fast Food

Some of the biggest names in fast food include:  McDonald’s: Mcdonald’s is the largest fast food chain in the world with over 36,000 locations. It’s known for its burgers, fries, and chicken nuggets. Taco Bell: Taco Bell is a fast food Mexican restaurant founded in 1946. It is most famous for its tacos but also serves burritos, quesadillas, and other classic Mexican dishes. Burger King: Burger King is another popular burger chain founded in 1954. Some of its more famous menu items include the Whopper and the Bacon Double Cheeseburger. KFC: KFC – or Kentucky Fried Chicken – is a fast food joint specializing in fried chicken. It was founded back in 1930 by Colonel Harland Sanders. Wendy’s: Wendy’s is a fast food chain founded in 1969 and specializing in hamburgers. It has over 6000 locations worldwide, but most are in North America. Subway: Subway is another fast food restaurant with an overwhelming number of locations around the world – more than 44,000! It started in 1965 as Pete’s Super Submarines with only one location.   

Some of the biggest names in fast casual dining include: 

Panera Bread: Panera Bread is a fast casual chain founded in 1981. It serves sandwiches, salads, soups, and bakery items. Chipotle Mexican Grill: Chipotle Mexican Grill is another fast casual heavyweight with over 2400 locations. It’s most famous for its burritos but also have tacos, bowls, and salad options on their menu. Sweetgreen: Sweetgreen is a fast casual restaurant that focuses on healthy eating. All of its ingredients are organic, and it has a variety of vegan and gluten-free options available. Shake Shack: Shake Shack is a fast casual burger chain founded in 2004. It’s most famous for its Shackburgers, crinkle cut fries, and shakes.  

The Future of Fast Food vs. Fast Casual Dining

Fast casual dining has had such a surge in popularity because of its good execution for things like menu items prepared at a higher level of quality without raising prices much. This has led to fast casual restaurants taking a ton of market share from fast food chains because they offer similar convenience and low prices but with the added benefit of better quality. They also have a branding advantage in a world more focused on healthy eating than ever before. As mentioned, customers are looking for healthier options, and many fast casual restaurants offer those options at affordable prices for those consumers. Thanks to this, the gap between fast food and fast-casual has become larger, and fast-casual is increasingly becoming the top choice for consumers looking to grab something quick and affordable while ensuring the ingredients and menu items remain healthy.  

Your Next Outing

The next time you’re thinking of trying out a new restaurant, and you’re deciding between fast food and fast casual, keep in mind the number one differentiator between the two: speed. Fast casual restaurants are not fast food restaurants and will ultimately make the food slower than a fast food restaurant will. Fast casual restaurants will also serve you a higher quality of food. If you want something fast and don’t care about the price or wait time too much, fast food is your best bet at any given time. If you want something affordable but prepared quickly with high-quality ingredients – plus, it won’t break the bank – fast casual dining might be right up your alley. The post Fast Food Vs Fast Casual Restaurants – What Is the Difference? appeared first on Fast Food Menu Prices. Read the full article