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cheekygreenty · 4 years ago

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Little Witch - Part 12

the Darkling x Reader

The hour was late as the stars basked in the darkness and cold winter air. The fire roared in its hearth while your still steaming cup of sleep-aiding tea sat untouched on the small table. Your talk with Alina earlier was the cause of your unrest. You didn't know whether to feel sorry for her or be frustrated with her. She is a lovely girl, most pure and kind and quite literally the definition of sunshine, but something about her irked you and you hated it.

Maybe it was her somewhat unhealthy obsession with her friend, the tracker- Malyen Oretsev, or the sheer denial and lack of understanding of her position. Sure, Mal was the only thing that tied her to her old life, a sense of home, but he didn't belong anywhere near the Little Palace and posed a threat to Alina's true potential. She should understand that, no doubt it's been explained to her many times. She was no longer a random girl from the First Army or a Child of Keramzin, she was the Sun-Summoner and had to act the part.

But there was also a nagging feeling in you since your last words with Aleksander, the ones about the stag. From what you could gather, Alina definitely wasn't power-hungry, not yet anyway, and placing an antler anywhere on her would be against her wishes. You knew deep down that whatever he had planned would go far beyond just giving her an amplifier for her sake.

You sighed and moved around on the armchair again, trying to convince yourself those were the reasons you couldn't sleep, that Alina's position in this mess was why your mind wouldn't shut off, but who were you kidding, it was her and him. For starters, she called Aleksander by his name. The second the word left her mouth, your blood ran cold.

'Is he not here?' Alina looked to you from over her mug, eyes scanning the room.

'Who?'

'Aleksander, is he away at Kribirsk again?' Your smile faltered and your grip on your own mug loosened. But Alina waited for an answer.

'Oh umm, I don't know.' You did but the shock caused your mind to blank completely.

You had known Aleksander for years before he even told you his true name, you had to earn it. She spoke of her General with a fondness, at one point even speaking of him as if he were more than just her commanding officer.

'Do you miss the First Army Alina? I know you left friends behind, not just Mr.Oretsev.'

'I suppose I don't feel at home just yet, it's a lot to take in, this whole division of orders thing doesn't help either... But he assures me I am not alone, that I have an equal in the Palace.'

An equal?

The heat of the fire was doing nothing to calm down your rising rage. Apparently Aleksander was doing more talking with Alina than you'd thought, even sacrificing his own true name, one only spoken by you and his mother, for her to utter as if it was just another name. So what if you were in his chambers, making use of his office and sleeping in his bed, he clearly had his eyes on two prizes or maybe just one.

You felt sick now, be it from the heat or the anger, you got up and opened a window. The cold and dark night was a stark contrast to the licks of the flame. It made you feel at peace, but only momentarily. You heard voices outside, slowly growing louder. You rested your head against the wall, begging for one last moment of stillness, but alas the door was yanked open and his boots echoed throughout the room. You cursed yourself for deciding to spend another night in his quarters. You thought he'd be gone longer than just 4 days.

'I do hope you made yourself comfortable' His voice was as smooth as the kvas you had downed after Alina left. You wanted to turn around, but the anger was still there and all hell would break loose if you let your emotions run wild again.

'I did thank you. At least you have a desk'

'I'll get you one first thing in the morning'

'No need, I already requested one' Your voice was void of any emotion. Don't start a fight.

'Are you alright?'

'Just tired, being diplomatic is hard work' It sure was right now.

'Might I suggest actually getting into bed then?' His hand slowly came around your wrist and pulled you in the direction of the bedroom but ironically at the simple touch, your anger grew, when it usually has the opposite effect. You saw out of the corner of your eye that he had a genuine smile on his face, one that tended to make you melt but not now. You shrugged him off and walked in the direction of the door, leaving him utterly confused.

'Y/N what's going on.

'I'm tired, I'm going to bed' You tried so hard to act normal, not in any way pissed.

'Y/N look at me'

'Goodnight Aleksander' You couldn't help it, the mockery of his name just came out. There goes the diplomacy.

You heard him quickly walk towards you and tried to get to the door first to escape the tense atmosphere you created but he got there first, blocking your way.

'What?' You threw your hands up in exasperation not yet looking at him.

'Did something happen whilst I was away?'

'No'

'Then what is it'

'Nothing'

'Don't lie to me Y/N'

'Oh but it's okay for you to lie to me' Your eyes finally bore into his.

'Excuse me?' His expression read baffled; annoyed; pissed.

'Move away from the door Aleksander'

'No! You're going to be mature and have an actual conversation with me for once' He asked for it.

'Alright fine, Let's start with Alina''

'Y/N'

'I had a lovely little tea party with her today. Sweet thing. She loves to talk once you get her going. She told me a lot of fascinating stuff, including your name! How interesting don't you think.' Your voice was so cold it even made you shiver.

'I can explain'

'I'm not finished.' You felt that pull in you, that pull that comes before you put your fire or shadows to use but crammed it down with all your might. 'Her best friend hasn't been replying to any of her letters and I can recount there are many of them. Guess what I found in one of your drawers? They are all very poetic don't you think? I'm all for helping her adjust, but that's not help, that's manipulation Aleksander.'

'She won't let him go, It's dragging her down.' He said through gritted teeth.

'Dragging her down or away?' The double meaning in your words didn't go unnoticed by him.

'Y/N all I want to do is go to bed right now, I've had a long day, please.' His hand reached out for yours but you scoffed and moved away.

'You wanted to have this conversation, General, don't shy away when your actions are questioned.'

'Fine' He unblocked the door and crossed the room, throwing his cloak and kefta on the floor with a heavy thud. 'Is there anything else you wish to accuse me of Y/N dearest?'

'Look at you, so bitter but I haven't heard you deny any of it'

'You may go now if you like.' He picked up a decanter of whiskey and poured himself a generous glass

'Since when are you this childish Aleksander. Have I missed something in my 100-year absence?' You mocked.

'You left me with all of this' He gestured to the palace. '-That's what happened.'

'Don't turn this around on me, and I told you that wasn't a choice.'

'The Y/N I knew would have come back and not hid like a coward'

You stilled and waited for any sign of apology, but it never came. He meant it even though he knew how much such a simple statement would hurt you. You turned slowly and walked to the door.

'While I'm gone, at least have the common decency to change the sheets before you bring Alina in here' you shut it loudly behind you and heard the breaking of the glass, no doubt thrown at the door as you were leaving.

What a day.

Taglist

@theonelittleone @searching-for-gallifrey @0-artemis @lostysworld @xceafh @fire-in-her-veinz @patdsinner33 @cleverzonkwombatsludge @wizardwheezes @aleksanderwh0r3 @tomhollandisabae @hotleaf-juice @justmesadgirl @exo-1204 @houseofdupree @oberonpascal @eireduchess

Ok so idk if people can see this but I posted this like a week ago and apparently nobody seen it so here it is!!!!

Part 13

Here's my masterlist!!

#shadow and bone #grisha #imagine #the darkling #the darkling x reader #alexander #alexander morozova #ben barnes #fanfic #alina starkov #Alexander morozova x reader #general kirigan x reader #general kirigan #keftas

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gourmade4u · 5 years ago

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Start at the basics

Kitchen Essentials

If you’re just starting out, what are some essential tools and tips to keep in mind while you’re working away at your best Gordon Ramsey duplicate?

Well, for starters, you need to make sure that your kitchen has the necessary base in which to build from.

TL;DR- Chef’s knife, rubber spatula, whisk, pans (all types are neatly listed below the picture with the whisk and rubber spatulas), glass mixing bowls, kevlar or other cut-resistant gloves, metal spatula, cutting boards, electric thermometer, colander, box grater, and a timer (if you don’t have a microwave or oven that has one).

First thing’s first:

A Chef’s knife. I purchased mine from Ergo Chef (not an affiliate, I’m just a huge fan). From the moment my hand touched this knife, I cried literal happy tears from the depths of my soul. If you have arthritis issues, or issues that cause your hands to swell or lock up from consistent use, an ergonomically designed knife is incredibly important. For those of you just starting, my first knife set was a Farberware set with a wooden block from Walmart. It was a 20 piece knife set with steak knives and it was less than 90 dollars. But take the time to invest in your knives, you’ll be grateful that you did.

I’ll post in a separate article how to sharpen your knife, but do keep in mind to NEVER, hold on, let me bold this, NEVER: run your knives or single knife through the dishwasher, and/or leave them in the sink. After you finish using your knife, it is best if you wash and dry it immediately to keep it from rusting. Your knives will thank you, and so will your wallet.

A rubber spatula.

So, this little guy is the absolute best. He will help you toast rice for your risotto, spoon out that perfect pan sauce that took you way too many tries to get it exactly the way you wanted, AND he'll make sure that all your batter makes it into the pan, or your mouth, whichever you prefer.

A whisk. So yes, a whisk is incredibly versatile. You can use it to scramble eggs, make meringue, mayo, vinaigrette, and bake that cake you’re gonna regret in a week.

PANsexuality is important. But it has nothing to do with this next list of pans.

Non-stick pan

10 in. stainless steal or ceramic pan

Cast iron pan (or 3)

Sauce pot (if you're like me, you have 6)

Griddle pan (not pictured... yet)

Sheet pan

Casserole

Each and every one of these serves a unique purpose.

A non-stick is great for eggs, bacon, frittatas (which are fancy eggs), and so many other items that I promise aren't just breakfast food.

A ceramic pan is wonderful, but in my personal opinion, a stainless steel is better if you're a novice. A ceramic pan requires a lot of spoons (energy) and maintenance. They scratch easily if you look at them the wrong way. But they are great for more even cooking than a stainless, and make the best pork chops. Stainless steel isn’t as hard to work with, isn’t as high maintenance (though, like knives, NEVER put them in your dishwasher), is ideal for crusting your steak, and making a pan sauce with the remaining bits.

A cast iron pan evenly distributes heat and you can put it in the oven at 500 degrees without worrying about warping or damage to your pan. Cast iron is also fantastic if you don’t want to use as much fat in your pan to keep your items from sticking. Also, you can’t get a crust on a steak in any other pan, the way you do in a cast iron. Also, don’t put this in the dishwasher.

A sauce pot sounds like an unnecessary necessity. I’ll explain, when most people hear “sauce” pot, they get very confused because there are like, 30 types. This is an exaggeration, but there are a lot of types. A large saucepot can hold from 1 qt. to 5 qts. I always recommend getting a 5 qt. pot because you can use it for small amounts and large amounts. But the best advice I can give would be to get one that can hold at least 2 c of liquid, and also one that can hold 5 qts so you’re not making oatmeal for yourself in a pot that’s too big.

A Griddle pan is more of a luxury item, but I always recommend having one in your kitchen. You can make your best pancakes, arepas, bacon, grilled cheese, tuna melt, etc. It’s honestly a great tool to have on hand if you want to whip something up quickly.

A sheet pan is important for so many reasons. You can make cookies, cake, bacon (I know I’ve said about 2 of the others already), roasted veggies, etc. I definitely recommend having at least one on hand. You’ll find that you’ve allowed yourself to enjoy brussel sprouts smothered in parmesan cheese, and roasted cauliflower with garam masala and ginger for the first time ever. Just trust me, your oven is made for a varying amount of possibilities, and the right tools can get you started.

A baking dish/pan/casserole, whatever you want to call it, it’s a huge piece of either: cast iron, ceramic, glass, or clay that can be covered and it will, much like your sheet pan, allow for new ideas in the kitchen. Casserole is a very common word used by mostly older women from the south, but they aren’t just a dish your grandma cooked in the 50′s. French toast casserole is so impossibly custardy and delicious, you will thank the Gods that there has ever been something so wonderful in existence. You have stews, roasts, lasagna (uncovered, don’t be rude to your lasagna), and so many others. Just please, okay? Okay.

Glass mixing bowls are a MUST. Okay, so some really important things about these bad boys: DON’T leave them on a hot stove because the heat will make them shatter and explode all over your kitchen. If you have pets or kids, I don’t have to tell you why this would be bad for potentially weeks on end. You can, however, makeshift a glass bowl and a boiling pot of water into a double boiler to melt your favorite chocolate chips to make fudge. Glass bowls are also non-absorbent, so they won’t retain bad odors or flavors when you use them in the kitchen. They’re also incredibly sanitary for the same reason.

A pair of Kevlar or other gloves meant for slicing and dicing in the kitchen. I recommend this no matter what level of experience you have. Professional chefs cut and burn themselves all the time, it is best you do what you can to protect your fingertips and nails.

A metal spatula will help you scrape any bits and pieces that have stuck onto your stainless or ceramic pan. Please be sure to use carefully, the metal spatula itself is very temperamental and can ruin your pans forever.

Cutting boards. There are, a whole litany of reasons you need a cutting board or 10 in your kitchen. I myself have 4 and I use all of them. Cutting boards are made of several different kinds of material. Ultimately, for me, I use a wooden one and an eco-friendly material cutting board set I got from Bed Bath and Beyond. Cutting board maintenance is, arguably, the most important thing when it comes to purchasing one. Best way to clean a cutting board is to make sure you’re passing your sponge over the slits in the board left behind by your knife, in the same direction. In other words, don’t scrub your board in a circle, but trace over the cuts in the board to ensure proper sanitation of it.

An electric thermometer. Okay, so show of hands, how many people have deep fried chicken, burned the outside and undercooked the inside? I don’t know of any single person who is just beginning, who hasn’t done it. An electric thermometer is your best friend. You can get a regular thermometer, that will require constant calibration, or you can get an electric thermometer and not have to worry about calibrating it as often. Perfectly juicy, succulent, and properly cooked chicken will measure at 165 degrees Farenheit. Anything beyond 180, expect it to be dry, but at least it was cooked properly! To calibrate a thermometer: bring water to a boil, and then place your thermometer in the water, allow it to come to 212 degrees Fahrenheit, then place your thermometer into an ice bath until it gets to 32 degrees Fahrenheit. Celsius would be 100 degrees boiling, and 0 degrees in ice.

A colander is meant to strain out pasta water, and you’ve probably not seen it used for much else. But a fine mesh colander can be used to filter out your frying oil so you can reuse it instead of wasting it. This little thing is good for anything that requires draining: meat, starch from rice and potatoes before cooking them, washing all of your vegetables at once before getting started, and also, it can help with steaming your broccoli or shrimp when you don’t have a basket steamer.

A box grater in general, is a fantastic tool. They have different sides that allow you to do different things. From shredding cheese, potatoes, carrots, or zuccini. But the question a lot of people ask: what is that side with all the really tiny spaces in it? It’s a zester, and it goes so unnoticed for so long because most folx don’t know the best way to use it. The zester is great for adding a little elegance or pop of flavor into a dish. For example, if you use lemon pepper often, adding a zested lemon rind to your dish would bring out all that delicious acidity that you won’t get from just using the regular seasoning from a bottle. A little fresh lemon zest here, some grated nutmeg there, a little orange zest in your tea, these all pack a mean right hook. Try them out.

Last, but not least: a timer, gentlefolx. I can not stress the utter importance of learning how long it actually takes you, the reader to complete a task from start to finish. Not everyone works at the same pace, so a recipe that says “prep time: 5 minutes”, might actually take you an hour, and that’s okay. Keeping a timer on hand so you can keep track of how long each task is taking to complete, or making sure you’re pacing yourself as things are bubbling away in the kitchen, is a great way to figure yourself out in the kitchen. I recommend listening to music, writing your ingredients on a white board that sits at eye level in your kitchen so you can refer to your recipe as you’re going without having to constantly look at your phone.

I hope this helps every single one of you learn a bit more about what it means to begin your journey with food.

#Gourmade4u #kitchen essentials #cooking for beginners #Food blog #kitchen tools #getting started #cooking #food #foodporn #amateur chef #chef #food article #trans pride #lgbtq support

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surveys-at-your-service · 6 years ago

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Survey #176

rape tw

Do you like to have croutons in your salad? Noooonononono. It's a texture thing. Which do you find more irritating - sunburn or bug bites? Sunburn. How many friends do you have on Facebook? Like... 116? How many contacts do you have in your phone? 16. Do you carry any means of protection on you while out in public? No, but I wanna get pepper spray. Would you ever pick up a hitchhiker? No, I'm too paranoid of strangers. Do you know anyone who does cocaine? Not to my knowledge. What is something that most people wouldn’t know about you from simply looking at you? I used to be a super in-shape 117 lb. queen that even then felt slightly fat. :') What’s a quality that your sister has that you absolutely can’t stand? One has a serious temper, the other's... well I dunno. I don't see my older sis enough. Have you ever been to a bachelor or bachelorette party? No. Something you would NEVER buy? Uhhh the first thing that came to my head are snakes that aren't directly from breeders. Both snakes I bought from PetSmart were sick, so. No thanks. Could you wait until marriage for sex? Yeah. Have you ever dated a smoker? If not, would you? No, deal breaker for me. Do you share a middle name with any of your siblings? Yes, Nicole. Do you think your first love still loves you? No, but the feeling's mutual so np. Are you a money saver or spender? I've never had a consistent source of income, but when I do get some from gifts or photography, I've actually proven to be great at saving it for whatever my target is. Hopefully I stay that way when I do have a job. Has a member of the opposite sex ever seen you naked? Yes. Have you ever had to sell something for a school fundraiser? Yup. If you have any piercings, who did them? Claire's did my earlobes, then various people from Garry's Skin Grafix and mostly New Addiction did my piercings. Have you ever cried while watching a movie trailer? No. Have you ever been pulled over, but just let off with a warning? Never been pulled. Have you ever taken shots? (of alcohol) Noooo, been offered to take part I think twice, but it's not something I think I ever want to do considering I loathe the taste of alcohol, hence why I only ever drink fruity things with tiny amounts of alcohol. Do you like mash-up songs? Occasionally, I guess? None even come to mind. Would you ever consider adopting a child with a severe mental illness? No, because I have a plethora of my own and don't want to put a child under the supervision of someone with conditions like mine; as well, I'm sorry, but I need to take care of myself. Took me damn long enough to get here, and I'm not going back to how horrible my life was before out of stress and having to handle a child with a severe mental illness. And oh, did I mention the main reason is because I don't in any capacity want kids? Have you ever pole danced before? No. Have you ever seen a live bat? Yeah. Do you listen to classical music? Not intentionally. Do you tell your parents who you like? Why or why not? No. I'll admit I like someone if they ask, but otherwise I just don't see it necessary to walk up to your guardian and just randomly inform them that you have a crush. Are you due for a haircut? Getting there, maybe almost two months from now. Are you dealing with any health-related problems right now? My OCD's been exceptionally bad lately. Do your parents like the music you listen to? Both like certain artists that I do - a lot, really. I do know I also like heavier stuff than them, though. Do your parents approve of your beliefs? Not all. Who’s the most annoying person in your neighborhood? Don't live in one. Name one of your psycho exes? None. I was honestly the psycho ex. I was very rightfully broken, but I shouldn't have done many things I did. Why were they a psycho ex? ^ I wouldn't leave him the hell alone and would pester him on Facebook too much even when I was ignored and, most regrettably, make just enough time to blame him for my ER visits before leaving until he finally blocked me. I sincerely don't blame him if he does consider me "the psycho ex." What’s the best revenge you ever got on someone? I don't care in the slightest about revenge to even think up a situation where I got any. I've never deliberately fished for it. What screen name did you use in 6th grade? FlowerOurQueen ew. What do you look forward to most in the next six weeks? ih crihmus What’s the last movie you saw? Halloween. Who was the last person to call you? This fucking car insurance agency that calls like every goddamn day. I've answered a couple times thinking that it could be VR and promptly hung up upon finding it wasn't. By now, I recognize the three digits after the area code to just ignore them. Who was the last person to leave you a voicemail? VR. Where is your least favorite place to be? Hospitals. Where is your favorite place to be? Sara's house. Do you think the sanctity of marriage is meant for only a man & woman? lol no, grow up, 0-19-y/o me denying your own sexuality in fear of a "loving" god sending you to Hell. :^) Would you like to learn to play the drums? Nah. Is there anybody you just wish would fall off the planet? Types of people. Name one thing you worry about running out of. Motivation to live, again. Do you post to say happy birthday on other people’s walls? Sometimes. Always with close friends. Have there ever been floods where you live? Oh yeah. Do you listen to K-Pop? No. When was the last time you saw a rainbow? Ummm idr, but not very long ago. Sunshower. What’s your favorite television commercial? I don't watch TV anymore, so I don't know any current ones. But it will probably /always/ be the sexy Mr. Clean one because memories fuck me up. Have you ever tried writing a song? Yes. For one of the Nintendogs tracks. I even moved their heads around to the tune of the song. kms What is your favorite type of juice? Peach/mango. Whose birthday did you last celebrate? My nephew's. When you were a kid, did you have a treehouse? No. We didn't have trees built for that, just very tall pine trees. What was the best school year in your opinion? 7th grade; ironically, the year my depression began to seriously manifest. Do you know (of) anyone who has committed suicide? Sadly. When was the last time you flew on a plane? This past October. Take me back. Do you eat meat every day? No. Who taught you how to ride a bike? Dad. Are you a fan of Lana Del Rey? No. How do you cook your rice? Steam, boil, other? I don't cook. Do you like your country’s president or prime minister? Nope. Some of his policies I side with, but his personality absolutely destroys him for me. Do you wear skirts? No. I absolutely hate my legs. What color is your house? Like this khaki sorta color. How many first cousins do you have? I have zero clue. I don't even think I've met some first ones. Off the very top of my head, I know there's at least... nine? Have you ever seen a pop star in concert? No. Do you listen to Christmas music during the holiday season? No, not a fan of most. It doesn't put me in the "Christmas spirit" anyway. Where would you like to vacation to? The Bahamas baby, Sweden, Japan... What time do you set your alarm to? I don't use mine. Nothing to use it for. Do you like ginger ale? No, unless my stomach is upset. What time does the sun set at the time of year where you live? Like 5, and I hate it. Have you ever been skiing? No. When was the last time you moved house? Feb. of last year. What did you last feel nervous about? How in god's name am I blanking here??????????? Over something incredibly trivial, I'm sure. Do you find yourself saying mean things to people over the internet that you wouldn’t say in real life? No. Who is the last person to text you? Sara. Does the person you like know it? HAHA she's got a pretty good idea. Who of the opposite sex has seen you at your worst? Jason or Girt. Girt came to the hospital after hearing about my OD, so my mental state was obviously shit, but Jason saw me in more obvious, externally-expressed emotional breakdowns. Did you have a nap today? Yes. I've been waking up much too early lately. What was the last movie you saw that you really liked? Really liked? Probs Jumanji. Do your best friends live near you? Ha, no. Do you have any stuffed animals saved from when you were a child? A LOT. When is the next time you are traveling outside of the state, province, or country? Where to? I'm sure sometime next year to Sara's. What are your living arrangements currently? Are you happy with them? I live with just my mom and pets. It's fine, though I wish I was emotionally prepared to move out. Hell, and obviously financially. Have you ever had feelings for someone your best friend was dating? N- oh yeah yes, in the Jenna situation. Though I don't truly recall what *kind* of feelings exactly I had. Is there anything written on the shirt you’re wearing? No, surprisingly. How was your first kiss? Super cute. Do you still talk to the person you shared it with? No. Are you the oldest of your siblings? No. Have you ever dated someone who had kids? No; that's a deal-breaker for me. I am not being a mother figure to any child, especially when it's not my own. Have you kissed someone 4 or more years older than you? No. Were your parents married when you were born? Yeah. Does the last person you kissed have tattoos? No. Do you live within 20 miles of where you were born? Yeah. What is your opinions on Valentine's Day? Cheesetastic, is it not? No no no no no I LOVE it!!!! I can't stand that "ugh every day you should appreciate love" shit 'cuz like, why not have a day specifically wrapped around it? Is it hurting anyone in any way shape or form?? What is the last thing you wrote? (typing is not writing, btw) My signature, probably? Do you have an outfit that you consider your "seduction outfit"? lul no. What is the last fruit you have eaten? Uhhh good question. I'm only just back on solids. What was the last injection you received? Was it sore? At the dentist when I had to get a cavity filled. They had to give me no less than 6-7 shots in the same spot to numb me properly, so yeah, it was sore. Have you ever been badly bitten by an animal? No. Favorite sandwich? I'll never turn down a ham, cheese, and mustard one. What characteristics do you despise? Arrogance, manipulative, lack of compassion, anger, two-faced, entirely insensitive, rudeness, raunchiness, the inability to accept one is sometimes wrong and that that's okay, BEING A DRAMA NEST HINT HINT, and I could go on... Where would you retire to? The mountains. What was your most memorable birthday? My 21st. Supposed to be your greatest celebration, yet I was in the mental hospital. It still means the goddamn world to me how my peers and employees tried to make it special. What did you want to be when you were little? First an archaeologist, then a vet. I think I only changed my mind upon realizing the original would've been extremely difficult. Have your parents ever forgotten your birthday? No. Would you rather have some bacon or beef jerky? Bacon. I'm actually not a big fan of the latter, it's too dry and tough. Did the Spanish classes have an “El Dia de Los Muertos” (Day of the Dead) fiesta at school? I don't know, I didn't take Spanish. What’s the most number of comments you have on a Facebook picture? What is the picture of? I have zero clue. Do you like coconut flavored things? nooooooooOOOOOOOOOOOOOOOOO I really don't like coconuts. Have you ever met a famous author before? No. Do you know anybody who has been raped before? I don't believe so? I know many who've been violated or molested, but I don't believe I know a rape victim. How often do you get a fever? Like never. What makes you lose your appetite? Unappetizing scenes or smells and feeling/being sick. Are there any childhood habits you are grateful for or regret? I was taught good manners, for one. I wish chores had been more enforced upon all of us. At what age did you start to wear makeup? Did your mom object at first? I think 9th grade was when I "officially" started? It was freshman year and I had that "it's a new start and you're (this old) now, at least try to look pretty for once" mentality with how my self esteem was on the decline. I did it every day for a long time, until one day I didn't put on anything because I was tired of it and my art classmates (I was close to them) literally asked if I was okay lmao. From then on out, it was sporadic; eyeliner, shadow, and mascara some days, other days, nothing. But anyway no, Mom didn't have a problem. I think I recall her worrying about how it was all black, but she in no way objected. Would you consider yourself an adventurous person? This reeaally depends on the situation. I can't say which I lean more towards... maybe no? Have you ever snuggled with someone you weren’t dating? No. Have you ever been afraid of being underwater? No. Have you ever been drunk at work? No. What band/group have the most lyrics that represent you? I dunno. One thing you really want to learn? Digital art. What is your favorite piece of art you own? I don't own any other than my own work. The most expensive bill I paid last month was ____? N/A What’s the one thing you apologized for this month? @ the Silent Hill wiki, I wasn't understanding why a certain member was giving particular information that appeared irrelevant to me, but he got me to understand. I am extreeemely nit-picky over there, having been active there since '12, and now being a staff member, I'm even more specific. What is the largest TV screen in your house? We only have one, in the living room, but it's been the biggest. What has challenged your morals? Wondering if I was bi in middle school, frustration when I was trying to be abstinent in a serious relationship, pirating (which I still know is wrong asjfawouow), mutually being a flirt with my then-best friend's boyfriend, considering abortion at a much more open-minded angle, the justification of eating meat, my experience in life in relation to religion... Those are the ones that stand out. Who was the last female you hung out with? Mom. Have you ever taken a pregnancy test? No. Do you want to get married? Yes. Does the thought of moving out from home scare you? A bit. Would you rather live in a mansion or a small cozy home? The latter. I'm not paying for superfluous space and spending a gross amount of unnecessary time cleaning. Would you ever try being a vegetarian? I did, but stopped for a few reasons. Do you have any tattoos at the moment? Yeah and NOWHERE NEAR DONE. What about piercings? ^ Do you keep your eyebrows more thick or thin? Natural. What color is your bedroom door? White. Do your shoulder blades protrude? No, give them back to me. Have you ever been to a rave? No. How many bananas have you ever eaten in a row? Two? Do you think you’re the best thing that’s happened to someone? No. Can you make a clover shape with your tongue? No. Do you have a protective father? No. What’s the biggest misconception about you, personally? Uhhh probably that I don't try hard enough, specifically with work, adulthood, socializing, etc. when I'm sincerely doing my best. Are you disrespectful to a lot of people? No. Does your cell phone have a case on it? What color? No. What was the last song you had on repeat? "Family" by Mother Mother. Your most recent ex says he/she hates you, you say? That'd hurt like hell; he's like a bro to me and is the last close friend I have here. I don't know what I'd say. If someone you wanted before came back now, would you take them? Nope. Have you ever had to choose between two people? Sara and Girt. Jason and Juan. If you were to attend a costume party tonight, what or whom would you go as? Good question. What are your choice of toppings on a hamburger? And do you prefer gas or charcoal grilling? Cheese, mustard, ketcup, pickles, a little bit of minced onion. Idk which I prefer. Everyone hears discussions that they consider boring. What topic can put you to sleep quicker than any other? Economics. How many times did it take you to pass your drivers test? N/A What is your highest level of education? Some college. What kind of lunch box did you have as a kid? Idr. Would you rather be trapped in an elevator, or stuck in traffic? Traffic. I'm afraid of elevators. The last thing you remember dreaming about: Everyone I loved left me, so I tried to suffocate myself. Why do I only recall nightmares, ugh. The last place you went: The parlor to get a new bar for my tongue ring. The last alcoholic drink you consumed: A margarita. The last time you felt insulted/offended: I'm unsure. But I feel it was recently? The last time you kissed someone: October 17th weeps. The last time you held a baby: Months ago when Colleen needed me to hold Keegan. The last time you gave up on or quit something: Vegetarianism. The last video game you played: I finally got a new disc of Shadow of the Colossus!!!!! :'D I'm replaying it and doing both Time Attack modes to get Agro's white coat. The last television show you watched: Fullmetal Alchemist w/ Sara. Are you afraid of shots? No, I just anticipate it being unpleasant. How many times have you donated blood? Once. Would you date someone 15 years older than you? No. What’s the worst sickness you’ve ever had? An awful stomach virus. I wouldn't stop vomiting. What was the last classic novel you read? Did you enjoy it? I couldn't tell ya. Something in high school. Do you think Gatorade tastes refreshing or just gross? I hate it. What’s the scariest video game you’ve ever played? I personally think Outlast is overall the scariest game made thus far, but one I can't play because of the intense jumpscares is SCP Containment Breach. What about your life concerns you the most? Future financial position. If you were a different gender, what name would you want to have? Ummm Severin. What product or service do you find ridiculously overpriced? Certain clothing and makeup brands, like half the shit doesn't even look that great. How many people, outside of your immediate family, do you know the birthdays of by heart? At least six. Would you rather take a walk in the cold rain, or in the blistering heat? Definitely the former. If you had the chance to slip through a portal, despite being aware of any of effects and/or consequences, would you do it? No. Do you trust your gut instinct? I try to, but don't always. Which parent was more strict when you were growing up? Mom. What are some things that initially attract you to the preferred sex? CHARISMA, kindness, concern for others, a love of animals, and being a gamer oops. What is the saddest thing that has happened to you? What about the happiest? The breakup and eventual suicide attempt are definitely the saddest. The happiest, easily the last day of Holly Hill when everyone was telling me goodbye and I felt like I was ready to really live again. When was the last time someone scared you? Sara had me worried something was wrong involving me, but it wasn't. Name the strangest game you’ve ever played (video game or real game): Silent Hill 3 is so fucking weird but also one of the best horror games ever. Name something that you saw within the past week that made you smile: Probably Teddy being cute. Name something within the past week that made you frown: I don't think I have physically frowned this week. Name somebody you know who deserves a better life than they have: My mom. Name something that you hope is different by this time next year: My social anxiety has improved. Name something that you’re good at but don’t like: Um I have no clue. Name something that you’re bad at but DO like: Drawing anthro characters. Name something that you strongly believe in: Gay rights. Do you like pudding? Chocolate pudding. Do you tend to use a lot of big words? No, it's unnecessary. Just talk so people can understand you and not wonder what five words you said mean. Do you fall for guys/girls easily? NOPE. When someone copies you, are you more flattered or annoyed? Annoyed. Which is worse: Stale chips or flat soda? Stale chips. Flat soda doesn't bother me very much. What’s one show that you wish was still on the air? Deadman Wonderland. Have you ever used a port-a-potty? Omg yeah I know I have at sports practice or games as a kid. I absolutely never would again. What was the last stinky thing you smelled? Teddy's pee; he wet his diaper, and we know he has some kind of infection with how rancid it is sometimes, but we don't even bother anymore because it's recurring. What’s your favorite outdoor activity? Photographing nature.

#survey #quiz #questions #random #tw rape

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arplis · 5 years ago

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Arplis - News: Affordable Sink Stopper Stuck

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Arplis - News source https://arplis.com/blogs/news/affordable-sink-stopper-stuck

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vegancookbooks0 · 5 years ago

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Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

I never liked bacon when I ate meat, but I never met a vegan bacon I didn’t like! At least not a homemade one. Coconut bacon and tofu bacon are both awesome. But tempeh bacon is my absolute favorite.

Vegan Bacon

Vegan bacon in just about any form is super easy to make. Mix up a smoky, salty, and slightly sweet marinade (I use liquid smoke, soy sauce, and maple syrup to get these flavors). Soak some vegan food in the marinade, and cook it. That’s it!

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

Let the tempeh cook for a few minutes on each side, until the slices are browned and crispy. Tip: rotate or shift the pan around a bit while the tempeh cooks, to ensure that the cooking surface is evenly heated and the tempeh bacon cooks evenly.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

Tempeh has a slightly bitter flavor, and not everyone is a fan. To minimize this flavor, try steaming your tempeh for a few minutes before incorporating it into a recipe. For details on how to steam your tempeh, see this post.

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Feel free to adjust the seasonings in the marinade as you get a feel for how to make tempeh bacon. Add more maple for sweeter bacon, or more liquid smoke for smokier bacon. You can even add spices like garlic powder, cayenne pepper, or smoked paprika to enhance the flavor.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

How should tempeh bacon be served? Pretty much the same way regular bacon is served. Try stuffing it in your favorite vegan sandwich, use it to top your favorite soup or salad, or serve it alongside a tofu scramble.

This recipe calls for cutting your tempeh in strips, because strips pretty universal when it comes to bacon. But depending on what you’re using it for, you may want to consider dicing it (this is great for salads) or crumbling it (as I did in this stuffed mushroom recipe).

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Cook the tempeh strips for about 5 minutes, gently flip them with a spatula, and cook them for about 5 minutes more, until browned and crispy on both sides. Turn or shift the pan a couple of times while the tempeh cooks to ensure even heating.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/tempeh-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=tempeh-bacon from http://easyveganbreakfasts.blogspot.com/2020/04/tempeh-bacon.html

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easyveganbreakfasts · 5 years ago

Text

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Vegan Bacon

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/tempeh-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=tempeh-bacon

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maritimemanual · 6 years ago

Text

7 Interesting Suez Canal Facts [UPDATED]

Suez Canal Facts

Built in: 1869

Located in: Egypt

Length: 193.3 Km or 120.11 mi

Panama Canal, Volga-Don Canal, the Corinth Canal, the Grand Canal, and the Suez Canal happen to be the most famous man-made canals in the world. They are responsible for carrying out the majority of marine transportation in the most economically efficient way possible.

Suez Canal has a special place in History and has been at the center stage of global conflicts and intrigues. Here are some of the fun Suez Canal facts which we are sure will interest you.

7 Interesting Suez Canal Facts

Suez Canal: Port Said – Courtesy – https://ift.tt/2J9K8e9

Where is the Suez Canal located?

The Suez Canal is located in Egypt. It is an artificial waterway connecting the Mediterranean Sea to the Red Sea through the Isthmus of Suez. It saves 7000 Km of extra travel by enabling water vessels to take a shorter way through Mediterranean and Red Seas. Navigating between North Atlantic and northern Indian Oceans these vessels can altogether avoid the South Atlantic and South Indian Oceans, thereby saving a lot of time and money in the process. Situated at the city of Suez, the canal extends from the northern terminus of Port Said to the southern terminus of Port Tewfik.

What are the dimensions of The Suez Canal?

If you include the northern and southern access channels, the length of the Suez Canal is 193.3 Km or 120.11 mi. On average, more than 47 vessels traverse this canal.

Who built the Suez Canal and when was it built?

Napoleon Bonaparte, after his Egyptian conquest in 1798 considered building the canal. So he sent some surveyors to gather information regarding the plausibility of his idea. Unfortunately, they erroneously reported that the Red Sea being around 30 ft higher than the Mediterranean Sea would result in floods of disastrous proportions should Napoleon try to build the Suez Canal. Hence Napoleon abandoned the project of constructing the Suez Canal. Luckily in 1847, a group of researchers confirmed those surveyors’ miscalculations, stating that there was no significant difference in the altitudes of the Red Sea and the Mediterranean Sea. Finally, in 1859 a Frenchman Ferdinand de Lesseps formed the Suez Canal Company after much discussion, thereby materializing an almost century-long vision.

How was the Suez Canal Built?

Though in the later stages the Suez Canal Company used steam-powered machines explicitly designed for the purpose the early years of its development involved manual labor. The Egyptian government forced poor peasants to work in exchange for meager pay and often threatened them with violence. So despite having cheap labor, the process of construction was prolonged.

After the ban on forced labor in 1863 by the Egyptian ruler Ismail Pasha, the company was forced to switch to alternatives to compensate for the shortage of laborers. The usage of the steam-powered equipment boosted the workflow by a tremendous amount.

The History of the Statue of Liberty

Now, this is a fun fact. Towards the completion of the Suez Canal in 1869, the French sculptor Frédéric-Auguste Bartholdi tried to convince Ferdinand de Lesseps to let him build a sculpture called the “Egypt Bringing Light to Asia” at its Mediterranean entrance. He was inspired by work of Chares of Lindos, a sculptor in 280 BC, the Colossus of Rhodes. It was a statue of the Greek sun-god Helios erected in the city of Rhodes.

The statue was 108 feet high and was the tallest statue of the ancient world. Bartholdi wanted to create something of similar proportions. He imagined a 90 ft tall statue of a woman wearing the type of clothes worn by Egyptian peasants. She would hold a massive torch which would also be used as a lighthouse to guide ships into this canal.

Lesseps never agreed, and hence the project was never realized. But Bartholdi did not give up hope. He kept pitching this idea at several places until finally in 1886 he unveiled the complete version in New York Harbour. Though better known to the world as the Statue of Liberty, its official name is “Liberty Enlightening the World.”

War and Politics Involving the Suez Canal

Franz Xaver Winterhalter Napoleon III

Britain and France ruled Egypt at that time. Lesseps was a French diplomat. His proposal for the Suez Canal had the support of the French Emperor Napoleon III. It led the British to believe that this was a political scheme that intended to undermine British dominance in global shipping. They were up in arms against Lesseps who in turn exchanged verbal attacks with the British Prime Minister Lord Palmerston. Robert Stephenson spoke against this project in the parliament causing Lesseps to challenge the former to a duel. Even after all this, the British Empire continued criticizing the plan but ironically ended up buying a 44% stake in the waterway when the Egyptian government auctioned its portion of shares.

In 1888, it was decided in the Convention of Constantinople that the Suez Canal would operate as a neutral zone. Meanwhile, it was to remain under the protection of the British who successfully defended it against the Ottoman Empire during World War I in 1915.

During World War II, the Axis powers of Italy and Germany tried to capture the Suez Canal. It called for the Anglo Egyptian Treaty of 1936 which reaffirmed British control over the Suez Canal. Though it was decided earlier that the waterway would remain neutral, Axis ships, for most of the war, were banned from accessing it. When World War II ended the Egyptians withdrew from the treaty in 1951.

Suez Crisis

It was in the year 1956 that the British finally withdrew their troops from the Suez Canal and handed its control over to President Gamal Abder Nasser of Egypt. Nasser handed over the ownership to the Suez Canal Authority. It earned him the anger of the British and the United States who initially withdrew the financial support that they had promised for the improvement of the canal.

Gamal Abdel Nasser

Nasser’s government decided to close the Straits of Tiran, which linked Israel with the Red Sea. It angered the European powers, and after that Briain, France and Israel retaliated by threatening to invade Egypt. It is known in history as the Suez Crisis. The Canadian Secretary of State for External Affairs, Lester B. Pearson became anxious that the situation would worsen and thereby proposed to the United Nations the formation of a peacekeeping force for the protection of the canal ensuring that it remained accessible to all. On 4th November 1956, the U.N. consented to this proposal. But if you believe that this was the last time that the Suez Canal got entangled in an international conflict, you would be thoroughly mistaken.

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During the Six-Day War of 1967, Nasser ordered the peacekeeping forces out of the Sinai Peninsula. Israel took this opportunity to invade the east bank of the Suez Canal successfully.

Nasser reacted by blocking all maritime traffic with mines and scuttled ships, resulting in 15 international vessels getting trapped. These cargo ships remained stuck for eight years! They were nicknamed the ‘yellow fleet’ because of the sand that accumulated on the ships’ decks.

Though most of the crew members were rotated on 3-month assignments, the rest had to satisfy themselves by building a floating community. It did become a full-fledged community with its internal trade, social events, and sports!

These ships were finally allowed to leave in 1975. But by then except for two, the vessels could hardly sail.

Suez Canal in Modern Times

Since then the Suez Canal has undergone much development. Egypt successfully expanded the Suez Canal in 2015. In addition to the 35 Km long shipping lane beside the main waterway, the project also included increasing the depth of certain parts in the canal. The construction of the Ballah Bypass was started in August in 2014. This was done to speed up the canal’s transit time.

The ‘New Suez Canal’, as the expansion was called, was done with the intention of doubling the capacity of the Suez Canal from 49 to 97 ships a day. The total cost of the project stood somewhere around $8.4 billion.

The Suez Canal Authority officially opened the new site on 24th February 2016. It helps in the berthing and unberthing of vessels from the East Terminus. With this new expansion, the canal could now handle two-way traffic and the passage of larger ships. The 400-meter long OOCL Hong Kong passed through the Suez Canalon in December 2017. The world’s largest container ship was carrying 21,400 containers. The Egyptian authorities believe that this project will double the canal’s revenue by the year 2023.

Around 8% of global sea-borne trade takes place through the Suez Canal. It has tremendously boosted the Egyptian economy. Reports from Reuters state that the Suez Canal generated revenue of $5.3 billion in 2017.

The Suez Canal Economic Zone refers to the set of locations in the vicinity of the canal, where there is no custom rate. It has been done to attract investment in those areas. This zone covers an area of 600 square kilometers. The projects in this zone are collectively referred to as the Suez Canal Area Developmental Project (SCADP).

Canals serve as an essential factor in the growth and development of a civilization. In the past canals provided the most efficient way of transporting industrial goods and were indispensable in the advancement of industrialization. There are still many canals that are in use today, but with the technological progress in the field of transportation, the number has reduced to a fraction of what it was back in those days. Movement of bulk raw materials like coal and ore that fuelled industrial developments required a cost-effective mode of transportation and the canals were highly suited for this job. Much of the mechanization and development in several disciplines of research and technology owe a great deal to this form of transport.

The few canals that survived serve the large transportation industries to move bulk cargo. The replacement of the canals as a transportation medium was a gradual process that started in the United States in the mid-1850s where the cheaper and much easily maintainable railways gained popularity. That in no way undermines the importance of a man-made canal. Throughout the world, it helps in lowering the cost of transportation by shortening the shipping routes and happens to be one of the most reliable medium of international trade. 90% of the world trade is carried out by the 50,000 merchant ships that are providing their services all over the world. It has made the lives of millions of people better. In the present day, the aviation industry has enabled us to transport things within a short period. But water routes remain to be the most cost-effective mode of carrying goods in vast quantities. This is why man-made canals are so essential.

The post 7 Interesting Suez Canal Facts [UPDATED] appeared first on Maritime Manual.

from WordPress https://www.maritimemanual.com/suez-canal-facts/

#Marine Guide

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markibhejo · 7 years ago

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Essential Kitchen Tools

Long gone are the days where sharpened rocks, sticks, and fire were the only tools we needed to prepare a meal. Though that set of equipment might be an easier list to make, I’d much rather be living in today’s world of sharpened knives and heat-resistant spatulas. Life as a modern day cook is pretty good.

If you’re new to life in the kitchen, or you’ve just ventured out on your own, making a variety of dishes — especially healthy ones — can be frustrating if you don’t have the right tools. Today we’re going to learn about the 11 tools we feel are most essential to get you from 0 to 1 in the kitchen so that you are ready to go on the quest of making your first home-cooked meal.

Now my dear friend, don’t read this list and panic. You don’t have to buy all of these things at once. You can totally accumulate kitchen equipment over time, slowly switching out crappy equipment for new stuff. Building up a set of tools that feels comfortable for you can take time and depends on your preferences and budget. Choose wisely.

To give you a little head start, we’ve provided you with Amazon links where you can pick up some of this equipment. We’ve tried to find you some inexpensive tools with the best reviews. These are affiliate links, so feel free to search for these items yourself on Amazon. We just want your kitchen to be equipped for success!

Let’s get to the good stuff!

Chef’s Knife

The biggest game-changer for me when I started cooking was a nice, sharp knife. Have you ever tried to cut a sweet potato — or god forbid a spaghetti squash — in half with a dull, flimsy knife? I have, and it’s terrible. Not impossible, but using a crappy, dull knife makes preparing your meals tedious, time-consuming, and downright dangerous.

It may be tempting to buy an entire block of knives or several different shapes, sizes, and edges… and if that floats your boat, feel free. But if you’re looking for the most bang for your buck, I’d go with the simple chef’s knife. It’s great for cutting just about anything you might need to as a beginner. Plus, it keeps your kitchen simple and minimalist until you truly need the variety.

Cutting Board

If you want to take care of your knives (and your countertops), you’ll need a cutting board. This makes transferring food from where you cut it to your pan and pot super easy (just pick up the board with your meat/veggies on it and walk over to your stove). And it keeps your knife sharper for a longer period of time.

Go with a plastic, bamboo, or wood cutting board. Not glass or stone! Glass and stone boards will dull your knives much more quickly than the soft surface of a plastic or wood cutting board. Also, the sound of a metal knife rapping against a glass cutting board is just plain awful. We selected a very simple white cutting board.

Non-stick pan OR Cast Iron Skillet for a level up

Some people prefer stainless steel. Others like non-stick. I prefer cast iron. Though they take a while to heat up and they need to be seasoned first, cast iron skillets can be used for a variety of different things: cooking bacon, scrambling or frying eggs, pan-seared pork chops, stir-fries, sauteed veggies… the list goes on. This skillet is sort of your “do it all.”

Next, to your knife, your skillet is likely going to be your most used item in the kitchen. The reason I prefer cast iron is that they are tough, they last forever, and because they’re made entirely of metal. You can use them in the oven, on the stove top, or even on a grill. And because it’s so heavy duty, you can even use it to add weight to your goblet squats or to defend your home from intruders (please don’t do this).

The size of the skillet depends on how much food you’ll be cooking, but a 10-inch skillet should work great for most people.

If you have no idea what seasoning means, but a cast iron skillet has piqued your interest, check out Nom Nom Paleo’s article on how to season and care for a cast iron skillet.

However, for some kitchen newbies, the thought of caring for and seasoning a new cast iron skillet is a little too much work. For you folks, I’d suggest a good quality non-stick pan. Preferably one without Teflon. (Teflon is bad for the environment and it releases fumes that aren’t great to breathe if you heat them up past a certain temperature. Plus you have to replace them often because the Teflon comes off — more than likely in your food.)

If you’re making stir fries, eggs, sautéed veggies, etc., a non-stick pan is great because it’ll do all that with minimal cleaning. The only caveat is that you can’t put these suckers in the oven (especially not Teflon) because most of these types of pans have plastic or rubber parts (Some have silicone that you can put in the oven up to a certain temperature. Know what type of pan you have before you do this!). So if you opt for a non-stick pan, you’ll need a baking sheet to cook your steak or chops in the oven as illustrated in this recipe.

Sauce Pot

A small sauce pot is essential for making things like soups and sauces and boiling or steaming vegetables. Something small will do. If you’re cooking for a large family or doing a lot of meal prep, you could probably choose a larger soup pot, but if neither of these applies to you, a smaller 1.5-quart pot will be fine.

Meat Thermometer

This might seem like a somewhat excessive tool, but it could be one of the best investments you make.

When I was growing up and learning how to cook, no one ever cooked with a meat thermometer. But when I moved out on my own and started cooking for myself, I was afraid of giving myself food poisoning by undercooking my food. When you’re starting to learn, how can you be sure you won’t undercook your meats and make yourself sick? Especially if you don’t know what meat *should* look like when it’s done?

The simplest and “stress-free” way of doing this is to know the meat’s temperature. If this is an aspect that you don’t want to worry about, do yourself a favor and get one of these.

Measuring Spoons and Cups

If you’re following recipes and you don’t have measuring equipment, how on earth are you going to make sure you’re putting the right amount of Chemical X in your recipe for perfect little girls?

Norpro provides a wide variety of kitchenware that you can buy which are now available in India.

Professor Utonium didn’t use measuring cups and he ended up with super-powered, crime-fighting children. Okay, maybe on second thought, that isn’t the best story to warn you against not using measuring utensils, but really — especially when you’re first starting out — if you want food to taste good, use those measuring spoons and cups. I know your grandma never uses them, but that’s because she’s been cooking for the last 60 years. When you’ve got that much experience under your belt, I give you permission to stop using them.

Tongs

For the longest time when I first moved out on my own, I didn’t have a pair of tongs. I’d try to use two forks, chopsticks, or a spatula to flip my food. And though it worked, it made these tasks so much more difficult. I dropped things, I splashed my clothes with grease and sauce… basically, it made an even bigger mess than I was already making. If you’re ever going to grill anything, turn baked chicken, or cook bacon, you’re going to need a decent set of tongs. You’ll thank me later.

Heat Resistant Rubber Spatula

The rubber spatula is the ultimate mixing tool in my humble opinion. Great for mixing just about anything, and if you leave it in your pot/pan by accident, it won’t melt into your food and ruin it. (To be honest, it’s probably best to get into the habit of not leaving spatulas in hot, cooking food though.)

Oven Mitt, Hot Pad, or Kitchen Towels

Protecting your hands is a must in the kitchen. I’d venture to guess that two of the most common kitchen injuries are burns and cuts. Having a sharp knife will help prevent you from cutting yourself, and having proper protection for your hands when pulling food out of the oven or touching the handle of a metal skillet is going to be essential. Please make sure to never use a wet towel or oven mitt to touch a hot surface. The liquid inside the fabric will boil and evaporate, and you’ll steam-burn your hand.

Now, which of these you decide to buy depends entirely on your preference. For the lazy cooks out there or you minimalists, I’d suggest the simple kitchen towel. It’s multi-purpose and perfectly functional. Just make sure it’s not wet, and you fold it enough times to protect your hand from the hot pan!

USA online shopping has become easier with a lot of varieties which you can discover and have them shipped to you.

0 notes

vegancookbooks0 · 5 years ago

Text

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Vegan Bacon

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/tempeh-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=tempeh-bacon from http://easyveganbreakfasts.blogspot.com/2020/02/tempeh-bacon.html

0 notes

easyveganbreakfasts · 5 years ago

Text

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Vegan Bacon

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/tempeh-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=tempeh-bacon

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vegancookbooks0 · 5 years ago

Text

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Vegan Bacon

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/tempeh-bacon/ from http://easyveganbreakfasts.blogspot.com/2020/01/tempeh-bacon.html

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easyveganbreakfasts · 5 years ago

Text

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Vegan Bacon

Why Tempeh?

Tempeh is a great ingredient to make vegan bacon out of. It’s packed with protein, soaks up marinade well, and is easy to slice up thinly and pan-fry like bacon.

How to Make Tempeh Bacon

First grab yourself a block of tempeh. I’m using store-bought tempeh here, but you can also make your own.

Slice it up super thin! If you can get your slices just 1/4-inch thick, that’s perfect!

Now mix up your marinade. I’m using soy sauce, maple syrup, and liquid smoke, like I mentioned above, plus a tiny bit of apple cider vinegar to add a bit of tartness and balance the flavors.

Pour your marinade over the tempeh. Ideally you’ll want to let it soak for 30 minutes, but a couple of minutes is fine if you don’t have that much time.

Now heat up some oil in a skillet. Make sure you’re using a good nonstick surface. I’m a big fan of well-seasoned cast iron.

When the oil is hot, add your tempeh slices. Place them in the pan in an even layer. You might need to cook the slices in batches in order to avoid crowding the pan.

When the tempeh is almost finished cooking I like to spoon some of the extra marinade over it. Let it cook for a minute or two more, until the liquid cooks off.

Tempeh Bacon Tips & FAQ

The tempeh slices, especially if they’re very thin, can be delicate. Be gentle when handling and flipping them.

Can this tempeh bacon be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.

How can the sodium content of this tempeh bacon be reduced? Try using a low sodium soy sauce.

Can this tempeh bacon be baked? I’m sure it can, but I haven’t tried. Try baking it on a lightly oiled or parchment paper lined baking sheet at 400°F for 10 minutes on each side.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Tempeh Bacon

Smoky marinated tempeh strips are pan-fried to delicious perfection to make this scrumptious tempeh bacon! Stuff it in a sandwich, sprinkle it on a salad, or snack on it by itself.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating time 30 minutes

Total Time 50 minutes

Servings 6

Calories 106 kcal

Author Alissa Saenz

Ingredients

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

1 (8 ounce or 227 gram) package tempeh

2 tablespoons canola oil (or high heat oil of choice)

Instructions

Stir the soy sauce, maple syrup, vinegar, and liquid smoke together in a small bowl.

Slice the tempeh, width-wise, into thin (approximately 1/4-inch) strips.

Place the tempeh strips into a shallow dish and pour the soy sauce mixture over them.

Let the tempeh marinate for about 30 minutes. Gently turn the strips or use a spoon to drizzle some of the marinade over them once or twice while they soak.

Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.

When the oil is hot, add the tempeh strips in an even layer. Only add as many strips as you can fit without crowding. Cook the rest in a second batch.

Transfer the cooked tempeh strips to a plate. Cook the rest (if there are any) in a second batch, adding a bit more oil to the pan if needed.

Serve the tempeh bacon immediately.

Nutrition Facts

Tempeh Bacon

Amount Per Serving (4 slices (or 1/6 of total batch))

Calories 106

% Daily Value*

Sodium 454mg19%

Potassium 110mg3%

Carbohydrates 6.4g2%

Fiber 2.7g11%

Sugar 2.1g2%

Protein 5.4g11%

Calcium 3mg0%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/tempeh-bacon/

0 notes