#and I LOVE raw pickled garlic

[lvstharmony]

my weird snack cravings / combos makes me question how bad my pregnancy cravings would be

[deadpanwalking]

“No, I brought my own food. I brought pieces of lightly fried whiting. Chicken schnitzels in an egg batter. Tomatoes, which I ate like apples. Fried cauliflower. Pickled garlic. Marinated peppers, though these could be leaky. Sliced lox. Salami. If plain old sandwiches, then with spiced kebabs where your turkey would be. Soft fruit bruises easily, but what better inter-meal snacks than peaches and plums? (You needed inter-meal snacks, just in case.)

[...]

One of the few things that seem to make Americans even more uncomfortable than being very close to each other for six hours in cramped quarters is when the next person over keeps pulling tinfoil bundles smelling sharply of garlic out of his rucksack. (I was kicked out of a bed once for radiating too much garlic under the covers. It was my father’s fault, I tried to explain—in America he had converted to saltless cooking, and now garlic was his one-to-one substitute; I had just had dinner with my parents. “Downstairs,” she commanded.) With the extra peripheral vision that is a kind of evolutionary adaptation for refugees, persecuted people, and immigrants, I would sense, on the plane, sideways glances of savage, disturbed curiosity. Sometimes I swiveled and committed the unpardonable sin of gazing directly at my neighbor, whereupon her eyes broadened, her forehead rose, and the rictus of a stunned smile overtook her agony.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tinfoil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me.

I was the one with an uncut cow’s tongue uncoiling in the refrigerator of his undergraduate quad, my roommates’ Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meat like garlic roasted to paste.

I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Condé Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of whose inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria.

I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called “breakfast for dinner.” And the only reason they were right and I was wrong was that it was their country.

The problem with my desire to pass for native was that everything in the tinfoil was so fucking good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother’s famine; my grandfather’s black-marketeering to get us the “deficit” goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency—and it was how you showed love. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what fed it, how to retain a connection to my past without being consumed by its poison.”

Boris Fishman, Savage Feast: Three Generations, Two Continents, and a Dinner Table (a Memoir with Recipes)

[puzzled-pegasus]

wof headcanons but theyre oddly food and substance related for some reason

Although I understand why Tui didn't include very much info abt alchohol or drugs in a kids book there is an extreme lack of culinary related world building so here are some ideas I had while on this train of thought :)

SeaWings tend to be foodies and are generally given cooking classes in school. Which if you think about it, is rather important, because like 60 percent of the creatures in the ocean are poisonous and the rest have parasites and nasty germs so they need to know whats up when it comes to food safety.

SeaWings use a lot of citrus in their food and drinks and they also use it for fragrances and stuff they just really like it

SeaWing nobles commonly eat fugu and there have been assassinations where a chef was bribed to not properly take out the poison so the dragon eating it would die

SeaWings drink to taste. SkyWings drink to forget what century it is.

SkyWings typically eat their meat raw but on special occasions they will barbecue it and put some spices n stuff on it. They don't eat much else besides meat but they do like spicy things like peppers and they also like strong onion or garlic flavors. The little masochists. Anyway,

SkyWings don't really like sweet things and many of them can't even taste them so they're like wtf is a dessert

man do they love them some olives tho. Olives everywhere. In their drink. Out of the jar. On their meat. Oil on their scales. Oil in their hygiene products. They started trading them from the Sand and SeaWings millennia ago but theyve selectively bred ones that grow in the mountains

This one's more drugs than food but SkyWings will sometimes take some kind of stimulant before battle like a beserker so they're all fired up heheh

MudWings are excellent meal preparers and sibs like to all cook together so they'll make a big pot of stew or something

They like bread and desserts, they have easy access to sugar cane being along the east coast and they also use a lot of honey. They're re into canning stuff too, they have a lot of raspberries and blackberries and strawberries in their temperate forest areas and they grow them to make jam and wine and they use honey to make mead

basically they are Cottagecore(TM) and I love them

They also eat lots of freshwater fish and crawfish and whatnot

And they also eat a lot of tatoes

Vanilla grows in the swamps, they use that in their cakes

MudWings deserve some appreciation goddamnit their kingdom is biologically diverse and beautiful

SandWings have tequila because. Yknow. Cactus.

They eat a lot of bugs and lizards, they don't really need to eat every day so it's not a huge deal

they do like coconuts tho and they use coconut oil in a lot of their hygiene products as well as in their cooking

They deep fry a lot of shit. Idk where i got this but trust me. They love things with lots of fat in it bc they need all they can get

Really sticky sweet desserts and candy; enjoyers of those one lollipops with the mealworms or whatever tf in them

also canning stuff like bone broth is very important

pickled cactus as well

rhey probably have a festival when cactus fruit goes in season

what even is IceWing cuisine.

Well way up north where there's nothing but ice it's pretty bad and the dragons have to eat just plain ass meat and seafood, but down into the tundras there's some pretty good stuff like cinnamon, pines for tea, honey berries, and other foraging as well as more diversity of meats

They would probably eat sushi

All the other tribes like to make fun of them and rightfully so bc their food is so plain

they make good honey berry wine tho

Maube that's why theyre so damn grumpy

RainWings are expert foragers ofc but they don't really feel the need to prepare their food in any way

They are, however, in constant dire need of sodium because they get absolutely none from their fruit

So anything salty is wow

Maybe rhey have a place near the mud kingdom border where they can grow some asparagus for salt

they are also the only tribe besides Night that can eat chocolate but forgor 💀 how to make it so the NightWings and them have to re figure it out together

Salted dark chocolate bing bang boom instant delicacy

NightWings used to be able to cook really well, especially desserts and pastry, but they forgor while they were trying to not die on the volcano

[daemon-in-my-head]

As requested by @theannoyingurge let's take a detour from our regular schedule and talk food preservation in medival settings / before everybody had a refrigerator so you can write the bg3 fic of ur dreams and be realistic even with details that keep getting in ur way:

Underground cellars/basements. No rly. They can be incredible cool even in summer or even if they're not too deep, and they've been used to ripen and store food such as wine or cheese or meat since ages. Cooling and freezing has been no new invention, we've been refrigerating food (where possible aka northern regions and those with real winters) since forever. The only difference is that it's more convenient nowadays.

Your food can't spoil if you let it rot deliberately aka fermenting. Whether it's fruits and vegetables, honey and grape wines, beer, cheese, or soy sauce. People have been using fermentation since ancient times to preserve foods. Remember Surströmming? The canned fish that smells incredibly bad? Yeah that's just fermented fish.

My personal fav: The burial method. Foods would be burried in dry soil (the deeper u go the cooler it gets) to protect from, well, the sun, but also and very importantly, pests and that stuff. Sometimes the food would also be tightly packed in salts or some marinades to infuse some flavour and to dry it out even better, it's a method still used today for food such as Graved Lachs (lit. buried salmon) a 'delicacy' and yeah shit tastes awesome actually I highly recommend trying it.

Can't have fermenting without pickling. Even ancient Romans loved pickles. Everyone knows that wine can turn into vinegar, and guess what they took advantage of. Also you can pickle pretty much everything. Fish, meat, fruits, veggies. It's edible? You can pickle it. And apparently people will.

Boiling stuff with sugar or honey, aka, making jams and jellies. Sugar can preserve food, and while they didn't have those cute lil glasses we do, they still very much enjoyed their jam. Ofc this was used primarily for sweeter foods. Strawberry jam has been used as a treat for God knows how long. You wouldn't believe how old some cake recipes really are.

Curing and smoking: a method we still very much use to this day to make sausages and prepare other sorts of meat and fish. People have ever since loved the smoke flavour and dangerous amounts of salt. Jerky is certainly no new invention.

Drying: yep. Grain, nuts, fruits, veggies. Lots of shit lasts nearly forever if its purposefully dried. Just make sure you don't screw it up and treat the not yet so dry produces carefully. Garlic ropes may keep out vampires but the biggest advantage is that it'll keep it from spoiling so fast.

And most importantly; the take only what you need approach. You need only 2 tomatoes? Only pluck 2 off the vine. You need meat 3 days from now? Well, only get it on the day you'll need it. You need bread today? Bake it today. People we're very conscious about their foods and what they needed. Doesn't hurt to leave the apple on the tree for one more day if it's not close to overripe already.

Now for the fun part, the random trivia regarding food;

Originally it was a woman's job to brew the beer

Beer can be used as food and it often was used as a cheap tavern food or in times of need

Island nations and coastal regions love to eat fresh, raw fish. A lot of culture from this region somehow includes raw fish in their cuisine for a plethora of reasons. Coastal people love their raw fish. Also algae. They do love algae too

Not a single hair on an animal was wasted. Hair = brushes, fat = soaps and cosmetics, blood = can be cooked and eaten. Blood sausages and all that stuff. Lamb's intestines were famously used as condoms. I meant it when I said everything.

The 'trash' meat aka scraps and very non tasty looking stuff was mixed with grain and fried in times where food was rare. Great source of protein and very filling.

Meat was expensive, so it was rare to come by and very much valued.

Normal middle/lower class people would often only eat the "good stuff" once a week or on special occasions.

During outbreaks of the pest and other illnesses even kids drank beer. Water was too dirty and contaminated.

In fact the primary drinks were wines, beers, ales all that stuff. Water had to be boiled first.

Pretty much everything that wasn't poisonous would be eaten by people. Wasting food really didn't happen a lot outside of the upper class.

Religion was heavily influenced by food. Meat will spoil very quickly in the deserts heat, a sober soldier fights better than a drunk one, fish is rare outside of coastal towns so it's expensive and rare, cows are much more useful if they're alive rather than dead, you took a life to feed yourself so be responsible about it, that kinda shit. Food influences religion. Has always done that.

Hope this helps or this is what u were looking for. I somehow crave Graved Lachs now so I shall hunt some in the supermarket or smth.

[positivelybeastly]

Does hank have a favorite food? I read somewhere it's twinkies but I'm not sure if it's true or if that's all. If he doesn't have any, what's your headcanon?

So, the Twinkie thing actually comes from an issue of X-Men in the 90s!

X-Men #73, by Joe Kelly, as it happens. As for whether or not it's his favourite food, well - he certainly seems to like them a whole lot, but I love a good Kit Kat every now and then, and I wouldn't necessarily call it my favourite food, you know?

It's a fun character tweak, though. Someone like Hank would definitely indulge in the odd sweet snack cake, especially given his penchant for skipping meals and eating at irregular hours. I like to think he has a general sweet tooth, and Twinkies are just the instant sugar hit he needs sometimes.

Though I don't know if I could have as many as Hank implies he eats. I tend to get sick after just one or two, they're pretty sickly sweet and very rich.

As for what I think his favourite food is? Honestly, that's tricky. I could actually see it changing over time, because his taste buds probably change with his biology, just like everything else.

Probably something made by mom, good ol' Edna McCoy. I could see it being a massive stack of pancakes, with syrup and butter, something hearty and formidable, especially since his father has a love for the same breakfast, and I could see it being a really warm family memory for him, breakfast with mom and dad and the smell of pancakes filling the kitchen.

I think it's gonna be a form of street food, maybe a really outrageously sticky and greasy and drippy meat sub sandwich - Hank mentions in A+X #12, when he's eating such a sandwich with Simon, that he's surprised the board of health hasn't shut the place that sells them down, but the fact that he's still getting them years later, and visibly enjoying them? He doesn't care about the cholesterol, he wants that protein. Probably tons of sauces and toasted bread, too, the full shebang.

Privately, I think he craves something incredibly meaty and bloody. Nothing raw, I think that would disgust him, but rare, certainly - possibly a steak, some form of pork or beef, but messy. I think the idea of eating such a thing in public would fill him with shame, however, and instead he'd probably pivot to something sweet. Maybe a French creme caramel, or a burnt sugar cake, with a dollop of cold ice cream on top.

There's a sequence in an Infinity Comic where he just goes to town on a whole ass tray of pastries, so I think something baked, sugary or savoury, would be the pick here. As something of a fiend for a cheese twist myself, I could see that hitting the spot for Hank. I also think he'd have a soft spot for particularly salty French fries.

I think a sugar fiend. He probably likes a good meaty, sloppy burger (apparently he fucking hates pickles) with some red onion relish and some applewood cheddar, maybe a slab of bacon, but I feel like his heart lies with heavily processed sugar products, especially since I don't think that's something they really had in the Age of Apocalypse? Ice cream or sorbet would probably really hit the spot for him.

So, he's an overeater, from stress and guilt and a degree of ennui and dissatisfaction with life - I don't feel like he's particularly picky? We obviously see him eat lobster and tomatoes, the latter with a degree of relish, but I don't see him having it in him to eat anything with any real joy. He eats because he has to, feels he should. I could see something made with a lot of heart, something with a complex but earthy flavour profile, like a homemade stew or soup, really satisfying him on some level, even if he doesn't know why.

I feel like this man is a secret pizza fiend. Maybe that's just born out of him ordering, like, twenty pizzas in the comics during Infinity Crusade, but something with a lot of meat on it, maybe a stuffed crust, garlic sprinkles? It's just a feeling I get.

Doesn't want to admit it, but probably the store brand cookies that Zeke favours. More because of what they symbolise than anything else - a human connection after so long, a degree of innocence, the trust that he's fostering again? This feels like the right answer.

Cheese.

[queer-ecopunk]

I think the tuna recipes you suggested doing in your post would be great

Ok I am not a person of precise measurements so the point of these is more to give ideas on how to mix up your canned tuna goodness

*I use mayo in all 3 of these recipes for creaminess. If you dont like mayo, there are some substitution options out there. You could also leave it out entirely, but the result may be dry. For cold recipes, avocado makes a good substitute!

Tuna salad variations

1. To a can of tuna add your prefered amount of mayo* (remember that you can always add more, but you can't subtract)

2. Chop and add any of the following in whatever combo you'd like

Celery, onion, pickles, radish, carrot, peppers

3. Add whatever seasonings you want, like:

(My go-to) garlic powder, cayenne pepper, paprika, black pepper

Dill and lemon

4. Eat as is, or serve on:

Any type of bread/toast as a sandwich (including crossiants)

Crackers as a dip

Chopped lettuce/spinach/kale/sprouts as a salad (I love to add crispy onions on top)

Lettuce wraps (try with sriracha and sesame seeds on top!)

Tuna rice bowl

1. Make white rice (I let mine cool but you could also serve it hot)

2. Add mayo* and sriracha to a can of tuna and mix to desired texture and mayo-ness

3. Add any of the following:

Cucumber, carrot, radish, cabbage, edamame, avocado, sprouts, kimchi**

4. Top with any of the following:

Green onion, sesame seed, nori, sesame oil, sriracha, chili oil/crisp

Tuna melt (grilled cheese but more)

1. Mix tuna with mayo, Dijon mustard, and whatever diced add-ins you'd like from the tuna salad recipe

2. Spread mayo or butter onto 2 slices of a bread of your choice (literally any kind you'd like. Buns also work)

3. Toast bread, mayo/butter side down, on a medium-low heat. If you'd like more crunch, toast on both sides before adding toppings

4. Add a slice of cheese to both slices of bread (whatever you'd like. I prefer a sharp cheese like cheddar) and let them melt a little

5. Add your tuna mix to one slice. If you'd like, add lettuce/sliced raw onion/tomato. Then place the other slice of bread on top, cheese side down

6. Squish it down a little and make sure cheese has melted to act as a good gooey glue

[tomatoluvr69]

I’m making myself so miserable with this ribcage injury and not being able to exercise so I’m making myself a bunch of yummy treats. Today: mango honey kombucha, chocolate covered strawberries & figs, chocolate covered banana freezer pops, spicy cucumber & carrot rice vinegar fridge pickles, black bean breakfast bowl meal preps for the freezer, chocolate chip cookie dough flavored overnight oats. Tomorrow I’ll do Caesar salad dressing with the anchovy and raw egg and everything, ciabatta garlic croutons, homemade salsa, pickled beets, carrot cake baked oats, and maybe a cold peanut noodle salad with assorted veggies for work lunches next week. I forgot how much I loved the challenge of taking a big ol batch of dumpster produce on the brink of rot and getting it all put away to sustain me for a long time. I don’t even like need to do this but I eat so many more fruits and veggies this way plus I just enjoy a challenge and saving stuff that was headed to the landfill anyway it’s just so fun and makes you get really creative. Some of the stuff can sit a bit longer so I’ll do beet/carrot/cabbage kraut, and some basil and carrot top pesto maybe this weekend. And I already made baba ghanoush so I’ve been eating that a lot

[patrik6090]

i see garlic got mentioned

i eat garlic by the spoon fulls

table spoons to be exact

i love garlic so much, i will die for it if i had to

but raw onions?... no, never.

minced onions are cool, the dehydrated ones, but raw? doo doo stanky ass

but not pickled red onions, those are delicious

Garlic so good

I love garlic so much

[oonajaeadira]

Knifeyyyyyyy 11, 19, and 29!

HELLO FRIEND.

.

anything from your childhood you’ve held on to?

Pretty much everything. Mostly because my dad told me not to throw away my toys because I'd regret it. I think he meant that I'd want to give them to my own kids, but I never wanted kids and I have 5 nephews, none of which were interested in "girl" toys. This has caused a problem because now I've had them so long that it feels wrong to get rid of them. So there are boxes in my parent's basement filled with ponies and dolls and games and stuffies. There are all the scripts from my theater school and all the mixtapes my friends made for me, and, of course, a box full of intricately folded notes that my friends and I passed in school. And there's my very first video game system (still works!) and all the games for it.

But there's some other things too. School assignments and grade cards. Journals. Photos. T-shirts from shows and events.

Every once in a while I go down there thinking I will just weed some of it out, get rid of a box...but then I look inside and just can't.

.

the veggie you dislike the most?

This is a tough one just because I like most of them in one raw or prepared way or another. I'd say beets, but a fresh olive oil and rosemary beet croquette is to die for. I'd say carrots, but a good shaved carrot pickle is damn tasty. I'd say squash, but roast that shit up with some honey/vinegar/garlic/lime wash (especially acorn squash)? Perfection. Oh! I know what it is. Celery. It just tastes like big, watery grass to me. I find it really hard to eat when it's raw (the strings), and I cannot stand the texture when it's cooked in stir fry or something. Celery. It's celery. I hate celery. You can put it on my gravestone.

.

preferred pasta noodle?

I love this question because it's tortellini and I will scream about it. It comes stuffed with things! Tortellini means "little pie!" And they are specifically made to look like belly buttons! HOW CAN SOMEONE NOT LOVE TORTELLINI?

.

weirdly specific and unrelated asks

[toa-greatmind-nothingislittle]

Every time I see your little garlic icon on my dash, it makes me happy (and also want garlic)

Thank you!! That really means so much <3 I love garlic (Jews love garlic) and I regularly eat it roasted, pickled, and raw! I also make a mean garlic soup

[formeryelpers]

1919 Noodle Express, 500 N Atlantic Blvd, Monterey Park, CA 91754

Hmm, I confused this restaurant with 1919 Lanzhou Beef Noodle in Arcadia. Both specialize in Lanzhou beef noodle soup and hand-pulled noodles. The logo looks similar for the two places. I probably should have gotten the Lanzhou beef noodle soup.

The menu includes cold appetizers, dumplings, noodle soup, dry noodles, and rice plates. If you opt for noodles, they make 7 kinds of noodles there. You can also customize your noodles by adding beef, pork rib, pickled cabbage, a tea egg, etc.

Spicy chicken gizzards ($7.99): The gizzards were thinly sliced, firm and chewy. They were sitting in a spicy mala sauce. The gizzards were on the salty side and very oily.

Biangbiang noodle with chili oil ($11.99): wide, flat noodles, chopped raw garlic, bok choy and a chili oil sauce. I don’t think she asked me how spicy I wanted the dish to be but on the receipt it said non-spicy. I love spicy noodles. At least there was spicy chili sauce at the table (and she even pointed it out). The noodles were chewy and wide but the other Biangbiang noodles I’ve had were wider and chewier. Still, the noodles were good. The sauce didn’t have much flavor though. Adding the chili sauce helped but the noodles were very oily and pretty plain compared to the other Biangbiang noodles I’ve had in the past.

Hot tea ($2): got a mug with a tea bag, no refills

The restaurant looked nice – clean, white walls, white tables, contemporary. Service was friendly but she brought the food and bill and that was it. She didn’t offer to refill my tea or check on me.

Closed on Wednesdays.

3.5 out of 5 stars

By Lolia S.

[het-brunette]

Beef Bulgogi by cassyeungmoney on Tiktok and Instagram

I am craving beef bulgogi real bad and I’m hungry. So we’re gonna pull this together quick and easy. Ideally you wanna get your beef already thinly sliced but I didn’t have any. This is just some ribeye that I’m cutting into thin slices. Raw meat away.

To a blender I’m gonna add in a quarter of an Asian pear. You can also use an apple, pear, or kiwi. This is gonna tenderize the beef. Quarter of an onion. The remaining quarter I’m gonna thinly slice. Four cloves of garlic. Soy sauce. Mirin. You can also substitute with rice vinegar and sugar. Brown sugar. And I like mine spicy, so a big scoop of gochujang. Blend.

Add that in to the steak along with the onions. Green onions I’ve just chopped into pieces. Also some sesame seeds. And give that a good mix.

Now ideally you would let this marinate overnight but I’m hungry now. Still gonna be good.

A piping hot wok with some oil. You’re gonna add in your beef. As best as you can, spread it into a flat layer and don’t touch it from there. I repeat you’re gonna be tempted to mess with her but love her. Leave her alone. We’re not gonna touch it until all that liquid cooks out.

Once there’s little to no liquid, saute aggressively. And you’ll notice you’lll get that nice barbecue color. Spread it flat once again and let it cook a few more minutes. Once it reaches your desired color you are good to go.

My favorite way to enjoy this is with rice, lettuce so I can make lettuce wraps. And the best part is always getting the little sides or the bachan. Obviously kimchi, bean sprouts - these are honestly my favorite, also some pickled daikon as well. Sesame seeds to finish. And of course green onion razzle dazzle.

Go ahead bestie, first bite. And that is a first bite.

This is my go to cuz it’s healthy, quick, and it’s not boring. I’ve shared this before with ground beef but I wanted to show you can make it with any protein. It reheats so well, it stretches, it’s just like the best “meal prep.” Korean barbecue at home hits every time.

--

The "official" recipe from Cassey's Instagram

8oz thinly sliced beef or protein of choice 1/2 large onion (1/4 thinly sliced, 1/4 for marinade) 1/4 Asian pear (or apple, pear, kiwi) 4 cloves garlic 2 tbsp soy sauce 1 tbsp mirin (can sub w rice vinegar + 1 tsp sugar) 1 tbsp gochujang 1 tbsp brown sugar 1 tsp sesame seeds 1 tsp sesame oil 1 green onion

Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste. To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color. Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy!

[zznsthetic]

I'm so exhausted from dealing with my eating disorder and the constant battle with myself. It feels like I'm trapped in a never-ending cycle of self-destruction, and no matter how hard I try to escape, the relapse is always waiting for me.

Anon.. I feel you, though I do not have an eating disorder.

I am a picky eater, if I see some veggies like cucumber, bitter gourd, cluster beans, beans, egg plant pickle, etc curries or dishes, I do not eat. Hell, I hate salads and even with fruits, I'm too selective. I just can continue eat as plainly as I do everytime, I still hate gatherings outside too. I can't eat the vegetables in junks in pizza, garlic breads etc. It is always something like, "you aren't gonna die, nounou, are you?" When I try to eat but I end up puking later due to forceful mastication. You know, I can't drink raw milk, without adding bournvita & sugar? When I say I drink milk, I mean bournvita. And, even that bournvita needs to so hot. So hot that one's hands should burn once made contact with the liquid. I swear to go, even in desserts and ice creams, I only prefer plain chocolaty items. It is self-destructive, been suffering since I was 16. My balanced diet of eating the items I'm used to is ruined since like 3 years almost and I've gotten so sick myriads of times, I know. The relapse won't end. I understand you and feel you.

I wish to comfort you, but idk how to. I can't surely say, start slow, take things slow, you'll get used to it, right? And then, the family and people. "You have to eat." And when I do, "You're a SELECTIVE GLUTTON." I eat so less you know? I am still chubby (family genes). I rarely eat chocolates that delight me these days, yet body shamed to the fullest. It is an endless torture but I know you and I are humans and it is our nature to comply and power through it. We'll soon learn to actually get used to this, people do not change nor do we have to, for anyone. We'll find a solution. Cause isn't it nature's law that everything has a cause? This has a cause, surely know of it, and then use it cure/power through this is a Canon!

I love you, I feel you. You'll power through, all these years of suffering and efforts would not turn its back on you, it will suffice you with equal amount of health, happiness. Stay strong love, you do you. You eat what you eat.

[lemonflowercat]

75 soft: day 10

[] morning walk/run or yoga x6/w

skipped. when A is off from work somehow my mornings get more chaotic and stressful? it might be something to do with the extra cuddle hours in bed, or having to make breakkie for two. i want to figure out how to make these mornings feel less chaotic.

[x] meditate x at least 15min every afternoon

i'm gonna check this off, not because i meditated but because my therapy session was super intense today and i think that fills my introspection quota for the day. i cried for the first time in a session and it was uncomfortable af, i made sure not to cry too much though - lol, i hate expressing strong emotions around people (except A and N, of course). it was exhausting.

i can never express how grateful i am for therapy. firstly, it's so expensive, and it truly feels like a privilege that i get to do this every week. second, my therapist is an angel. her empathy feels genuine and so...spontaneous, you know? it's surprising honestly, because i always imagined their reactions to be very calculated (with good reason of course). i love the way she teaches theories, i've always loved the intellectualization of emotions. and she's also very efficient and professional, which is something i greatly admire in people.

my biggest learning in therapy is just sitting with emotions. i've come to truly appreciate the meaning of that - it's plain and simple sitting. not fighting it, not rationalising it, not judging it. just watching, almost clinically, the distinct energy patterns moving around inside me. it's crazy how emotions have such a physical manifestation. they're not just a buzz in my head, but things i can feel all over my body if i really pay attention. //forever in awe of the human experience//

[] study 42h/w: 34h 30m to go

skipped because apparently studying never gets done w A around? jk. it was one of those days where a lot of things around the house got done, like grocery-shopping, cleaning and stuff. super busy and tiring but hella productive day. i had a hard time turning of the you-should-be-studying voice in my head, i had to keep reminding her that these are things that need to get done and we should just accept it and go with the flow.

[x] evening wxo x6/w

super sweaty 40m pilates.

[x] [x] [x] 1 raw veggie or a fruit x3 meals

- salad from yesterday. i love how colourful my lunch is

A has diarrhea so i made him a curd rice bowl, served w a dry fruit pickle and a brinjal pickle. this Goan brinjal pickle is my absolute (probably only) favourite pickle ever.

i actually ate a lot of curd today hehe. it's gotten pretty hot and after my wxo especially, my brain was literally craving a bowl of curd. it's so cooling + probiotic benefits, oof! think this is an aspect of food that i forgot to mention earlier in my vision board post - food is medicine. in my every day life it's easy to forget how much of an impact it has on my body. this is another thing that pushes me to making better food choices - this is something i give myself every.fkn.day. imagine the power it holds over my health! i also want to incorporate more of this aspect in my cooking - it's not just about what tastes good, but also the little things like raw fibrous veggies for better gut health, a pinch of hing in my dal to counter lentil-bloat, pepper and ginger to max my digestive juices, mint for cooling down my tummy. cooking with these things in mind makes me feel very witch-y hahaha and i absolutely love it!

- ok not entirely raw, but minimally cooked - the radish tops from yesterday's farm bounty! i had to cook them because they're super fibrous - sauteed with some garlic and nigella seeds. they have the same radish-like pungency. not super delicious (i'm not the biggest fan of radish), but v healthy :3

- went to pickup groceries today and discovered cherries are in season (':

[x] 1400cal x6/week

this makes me very happy!

[x] progress picture/day x6/w

[x] 2.5L of water/day

[x] brush before bed

[x] no media consumption (one movie/d allowed) - for freezes and PMS days

A made me watch a Mr. Beast video on YT ahahahaha. yep, i get why this guy is a big deal but i couldn't help but be lowkey disgusted by the entertainment industry.

[menuandprice]

16 Vegetables That Start With W

There are so many amazing veggies that start with the letter W, it’s hard to figure out where to even begin! We could talk about watercress or winter squash. But those are too easy. How about wasabi? It’s a type of horseradish that is popular in Japanese cuisine. There’s also winged bean – a type of legume that is popular in Southeast Asia. Whatever is your reason to go looking for a list of vegetables that start with W, you have come to the right place. Ready to go explore?

Winter Squash

Winter squash includes pumpkins, butternut squash, acorn squash and spaghetti squash. They are orange or yellow inside with tough skins and meaty flesh. The seeds are removed from the skins of winter squash to be cooked in a variety of ways. When buying winter squash look for ones that have shiny surfaces that feel hard with no soft spots or wrinkles. Winter squashes can last for months at a time if stored in a cool, dry place.

Wasabi

Wasabi is known for being spicy. However, it can also be found in paste form that is used as a condiment. Usually it is served with sushi and sashimi. Wasabi paste can be added to mayonnaise or peanut butter for a spicy sandwich spread. It can also be added to soups and eggs for a flavor boost. Wasabi comes from the root of the wasabi plant and is commonly sold as ground powder or in dried leaves that are then crushed or grated. When buying ground wasabi, look for cans of powder without artificial coloring or preservatives.

Water Chestnut

Water chestnuts are often used in Chinese and Vietnamese cuisine. They have a white exterior and a firm, crunchy interior. While buying water chestnuts, look for ones that are heavy for their size. Water chestnuts have a sweet flavor and are often eaten raw or in salads. They add crunch to stir-fries and can be added to soups. It is used for its flavor and texture.

Water Caltrop

Water caltrops are also called “water chestnuts” and “boat melons.” They are a type of water plant that grows in the pond or river. Water caltrop is peeled, boiled, and sometimes added to Asian soups and salads. The water caltrop has a hairy, brown exterior. The flesh is white and crisp but can be hard to find in the U.S. It is used for its texture and for the flavor it imparts. As a condiment, water caltrops are often added to Asian dishes.

Water Spinach

Water spinach (sometimes called “Gogi”) is another vegetable loved by some and hated by others. The plant grows in wet or swampy areas across the tropical world. It was first brought to the United States in 1914. Water spinach is now a popular ingredient in Asian cooking, often added to green salads or served stir-fried with garlic and ginger. Water spinach is high in nutrients and that makes it a good choice for vegetarians.

Walking Onions

Walking onions are a type of onion that grows in clusters similar to grapes. You can find these onions in some supermarkets. Look for them at farmers’ markets, too. Walking onions can be eaten just like any other onion. The green tops can be eaten as well. They are stronger flavored than most other types of onions. Walking onions often pair with beef and pork dishes.

Winter Gourd

Winter gourd is also called “Bitter Melon” because of its very bitter skin. There are many different varieties, with some having hard skins and others being very soft. Bitter melon can be fried or roasted like squash or eggplant. It can also be pickled, used in soups and stews, or eaten raw in salads. I use bitter melon in the stir-fried bitter gourd and minced pork recipe.

Wheatgrass

Wheatgrass is a popular green juice. It comes from the grass on wheat plants. It is used to make bread, pasta, and other products. It has become popular for many people. It is known for its high levels of chlorophyll and other nutrients. The taste of wheatgrass juice can be bitter but it is often sweetened with fruits and juices to improve the taste. Wheatgrass can be blended into smoothies, added to salads, or juiced and consumed straight. Wheatgrass can be purchased fresh at grocery stores or ordered online from juice companies.

Wild Garlic

Wild garlic has a very strong flavor that many people dislike. It grows in clumps on the ground and is a member of the onion family. It can be found in most parts of North America. Wild garlic can be eaten by itself or used to season meats and other foods. The flavor is strong and sweet, so it is often cooked in small doses. It can be cooked with meats like bacon, duck, lamb, or pork.

Watercress

Watercress is a vegetable that gets its name from the type of water it grows in. It grows in streams, ponds, and other bodies of water. Its leaves are green or purple on top and white underneath. They are very small, growing to be only two inches long. Watercress is a “superfood” since it is high in nutrients. The flavor can be a bit peppery with a hint of mustard and an onion-like aftertaste. Watercress can be chopped up and added to soups or salads or used as garnish for sandwiches or sushi rolls.

Wax Beans

Wax beans are a variety of green beans. They are cream-colored or yellowish along their middles with a dark green spot at the tip. Wax beans are very popular in the United States and China. They can be eaten raw in salads, added to soups and casseroles, or cooked with other vegetables and meats. Wax beans can also be shelled and eaten as a snack or used to make dips like hummus.

Welsh Onion

Welsh onions are a kind of onion that grows in clusters. It has a mild garlic flavor, making it popular with seafood and cheese lovers. It is very popular in the United States and Europe. To grow Welsh onions, onions are planted in spring and harvested during the fall months. They can be eaten raw or used in soups, stews, and casseroles.

White Radish

White radishes are actually a type of turnip. They have a thick, fleshy root that is white in color and takes on the color of whatever it’s cooked with. Radishes are full of nutrients, which make it popular with health-conscious individuals. Radishes can be eaten raw or cooked into soups, stews, and casseroles. I use it in a traditional Vietnamese noodle soup.

Wild Endive

Wild endive is a type of chicory that is popular in the United States, Europe, and elsewhere. It can be found at farmers’ markets and some stores that specialize in natural foods. Wild endive has a bitter taste when eaten raw but it is said to have a mellow texture that pairs well with stronger flavors in meat dishes. The leaves can be eaten raw or cooked like spinach.

Wild Leek

Wild leeks are a type of leek that grows wild and are considered a weed. They have long white stems that look like lilies. They grow low to the ground, making them tough to harvest. Wild leeks have white roots that resemble celery and taste like an onion with a hint of garlic. It is one of the most commonly used vegetables in many European countries. The flavor is enough to make your stomach turn, but it is mild and can be eaten raw or cooked into soups, stews, and casseroles. There are many types of wild leeks, some with purple stems like the ramps and some with leaves similar to lettuce.

Winged Bean

Winged beans are a type of bean that grows on vines in the tropics. They are often used in Asian cooking. The beans can be eaten raw or cooked into soups, stews, stir-fries, and curries. Winged beans have a tangy flavor that combines well with basil, cilantro, coconut milk, garlic, prawns, and shrimp. They are often used as a substitute for broad beans and soybeans in curries and stir-fries. This vegetable is popular among Asian countries and is easy to cook at home with its bright color that attracts attention even in an exotic dish like curry or stew.   This was our comprehensive list of Vegetables That Start With X. Have you tried any from this list? Let me know in the comments section. The post 16 Vegetables That Start With W appeared first on Real Menu Prices. Read the full article

[rosaleendhu]

My husband took most of the pickles to faire to share with his band and the other bands they share a backstage with. 6 jars of pickles were gone in a day. The spicy ones were declared perfectly, pleasantly spicy by a variety of people. A few people discovered that the cloves of raw garlic were... uh, atomic in either spice level. I'm sad I didn't get to see those reactions.

Oh, and there was one jar where I did basil instead of dill. One person fell madly in love with that. He might get his own personal jar of pickles with a recipe card.

I made pickles! And forgot to take a picture until after doing some taste testing. Whoops! Anyway, they're yummy. I'm proud of me.

Not pictured: 5 more jars in the fridge.