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eazy-group · 1 year ago

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Campfire Cooking: Easy Recipes, Cooking Techniques & Tips

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Campfire Cooking: Easy Recipes, Cooking Techniques & Tips

There are so many methods to make awesome camping food. When you want to add the most excitement to meal creation, you have to choose campfire cooking! Not only do you end up with yummy culinary creations, you get to build, maintain and relax near a crackling fire with mesmerizing dancing flames too.

Psst we’re compensated…see our disclosures.

Our Most Popular Campfire Recipes

We have tons of campfire recipes to inspire you to make awesome campfire meals. Here are some of our most popular ideas.

1. Campfire Corn On The Cob

Campfire Corn On The Cob by CampingForFoodies

Nothing is better than campfire grilled corn on the cob in the summer! It is easy, fun and delicious! You cook it in the husk on a campfire grill grate directly over the coals in your fire pit.

2. Pie Iron French Toast

Pie Iron French Toast Recipe by CampingForFoodies

Dip you bread into a simple egg mixture and cook it in your pie iron over hot campfire coals. This breakfast is a real crowd pleaser.

3. Campfire Stew

After beef chuck roast simmers over low heat you can cut it with a butter knife. We use bacon, vegetables including potatoes, carrots, celery, onions, garlic, and, dried herbs like rosemary, parsley, thyme to create amazing flavor in this fork-tender stew.

4. Bacon Wrapped Grilled Cheese

Bacon Wrapped Grilled Cheese by CampingForFoodies

You can make this sandwich using a cast iron skillet or griddle. Watch our VIDEO to see how easy it is to create this indulgent meal.

6. Chicken Souvlaki Pitas

Chicken Souvlaki Pita Recipe by CampingForFoodies

After marinating chicken pieces you can thread them onto skewers or just grill them over grates to make these Mediterranean chicken gyro sandwiches.

10. 4 Ingredient Banana Pancakes

4 Ingredient Banana Pancakes by CampingForFoodies

These simple pancakes are almost as easy as opening a bag of trail mix for breakfast. From start to finish, they’ll be on your table in 15 minutes, so, you can just leave the trail mix for your hike! Check out all of our delicious and easy camping breakfast ideas.

11. Campfire Donuts

Powdered Sugar & Cinnamon Sugar Campfire Donuts And Doughnut Holes by CampingForFoodies

Refrigerator biscuit dough is the secret to making these amazingly tasty fresh donuts in just minutes.

12. Rich & Creamy Campfire Hot Cocoa

Ditch the pre-made powder if you want a special treat! Cool weather camping experiences don’t feel complete without a warm cup of hot chocolate and this one is velvety smooth.

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Foil Packet Meals

Aluminum foil can be your best friend in the great outdoors when you want terrific meals without a pile of dirty dishes to wash. One of the most popular methods of camp fire cooking is using foil packets. The cleanup is almost non-existent too! Try all of our campfire meals in foil, here are a few of our favorites.

15. Shrimp And Asparagus Foil Packs

Shrimp And Asparagus Foil Packs by CampingForFoodies

This is a sort-of fancy meal made with simple ingredients. Shrimp and asparagus are flavored with a little white wine (or chicken broth), Cajun seasoning, garlic, butter, salt and black pepper to create a delicious 20-minute meal.

16. Campfire Chili Cheese Fries

Campfire Chili Cheese Fries by CampingForFoodies

Frozen fries never tasted so good! And, you won’t believe how easy it is to make them!

Dutch Oven Recipes

Dutch Oven Camping Recipes: Looking for easy and tasty Dutch oven recipes? We’ve got loads of them!

17. Dutch Oven French Toast

You don’t have to make individual slices of French toast if you make this casserole version.

18. Mac And Cheese

Dutch Oven Mac And Cheese Camping Recipe by CampingForFoodies

This ooey, gooey, cheesy hot dish is great when served with a simple grilled meat.

19. Dutch Oven Campfire Goulash

Dutch Oven Goulash by CampingForFoodies

Try this goulash if you want yummy comfort food. If you like campfire cooking in the summer, you’ll LOVE winter campfire cooking! You stay warm and cook your meals all at the same time. Check out our favorite winter camping recipes for your next cold-weather menu plan.

20. One Pot Creamy Cajun Chicken Pasta

Cajun Chicken One Pot Camping Pasta by CampingForFoodies

This easy meal starts with pre-cooked chicken and combines it with pasta, fire roasted tomatoes and cream cheese that is all cooked together. Check out all of our awesome one pot camping meals.

Camping Desserts

Your outdoor vacation won’t be complete unless you indulge in a few yummy camping desserts.

21. Campfire Smores Recipes

You can’t cook over a campfire without having s’mores for dessert at least once during your trip! You can certainly enjoy the traditional toasted marshmallow sandwiched between two graham crackers with a chocolate bar. But, why not get creative with ingredients like caramel sauce, berries, white chocolate coconut candy bars, fruit and different types of cookies? We’ve put a twist on these classic sweet treats that kids and adults will love!

24. Blueberry Cobbler

Campfire Dutch Oven Blueberry Cobbler by CampingForFoodies

When blueberries are in season, THIS is the dessert you need to make!

25. Chocolate Lava Dutch Oven Cakes

Dutch Oven Chocolate Lava Cakes by CampingForFoodies

These little individual cakes are baked in cupcake liners. That keeps them moist and easy to serve.

Campfire Cooking Techniques

We love cooking over campfires so much, we have tons of resources to help you master the art of cooking over a fire.

Dutch Oven Temperature Chart: Knowing how many coals to use and where to place them is super important, especially if you are baking things like … Mountain Man Breakfasts, Dutch Oven Pizzas, breads, cakes and pies!

Dutch Oven Camp Cooking Tips: You can test your knowledge in this post with questions like:

How much heat comes from a coal?

Do ashes add or reduce heat?

Where should you place coals?

What size Dutch oven should you use?

Should you use a standard depth or deep Dutch oven?

What type of wood is best for campfire cooking?

Campfire Cooking Tips: Learn the best campfire cooking techniques including:

Efficient campfire cooking setups

Getting maximum flavor from your food

Open campfire heat control

How to cook in windy conditions and more

Campfire Cooking Equipment: When you have the right campfire cooking gear, you instantly become a wilderness chef! See our top picks for:

Over fire grills

Griddles, Dutch ovens and pans

Dutch oven accessories

Cooking on sticks and more

How To Start A Campfire: You can’t cook over a campfire unless you know how to start one! Learn the most efficient way to start a fire for:

Cooking

Warmth

Relaxation

Rescue

Best Fire Starters: These tips will help you start your campfire even in the roughest weather conditions.

How Much Firewood Do I Need For Camping: Do you know how much wood you’ll need for your entire trip? Consider these factors:

Length of trip

Weather

Type of fire (including fires for cooking)

Size of pieces

Firewood type

Camping wood’s moisture content

Best Dutch Oven For Camping: Most campers who cook over campfires like the durability of cast iron Dutch ovens. We have tips to help you choose the best Dutch oven for your type of camping and cooking!

How To Use A Dutch Oven: Cast iron Dutch ovens are the cooking vessel of choice for many campfire chefs. Learn how to use them like the pros do! Learn about:

Regular vs deep Dutch ovens

Different types of cooking methods

Baking

Roasting

Simmering & Stewing

Frying & Boiling

Cooking utensils

Cast iron cookware care

Dutch Oven Accessories: Add a few essential Dutch oven accessories to your camp kitchen gear for simple and efficient:

Transportation

Storage

Cooking

Cleaning

Lodge Dutch Oven Accessories: Lodge is a favorite brand when it comes to campfire cooking. They have a great line of accessories that make cooking and cleanup simple.

Camping Food Storage Ideas & Handling Tips: You want to start and finish your campfire meal with smiles on faces! Keep your camping clan healthy with proper food handling techniques.

FREE Printable Menu Planner

Source

#camper

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thedisneychef · 2 years ago

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What Recipes Use Heavy Cream? Delicious and Creative Ideas

Hi there! If you're looking for something delicious to make, heavy cream is a great ingredient to include. It adds flavor and richness to so many dishes, from creamy sauces to decadent desserts. In this article, I'll give you some ideas of what recipes use heavy cream that are sure to please your taste buds. Heavy cream has been used in the kitchen for centuries - it's definitely one of the most popular ingredients out there! Whether you want an easy dinner recipe or something special for dessert, chances are good that adding a little bit of heavy cream will do the trick. Read on to learn more about using this versatile dairy product in all kinds of tasty dishes. Soups And Stews I'm a big fan of soups and stews, especially when I want something warm and comforting on a cold day. Slow-cooking is the only way to go if you're looking for an amazing flavor. With some heavy cream thrown in, your soup or stew will be even better! Adding heavy cream gives any dish a rich and creamy texture. It's also great for thickening up all kinds of recipes, like chowders or bisques. You can use it as a topping too - just drizzle over the top before serving and you'll have folks asking what your secret ingredient is! When life gets busy, nothing beats coming home to a cozy dinner with family and friends. Soups and stews are perfect for those occasions because they require minimal prep time (thanks slow cooking!) but still provide that delicious comfort food feeling we all crave from time to time. Adding heavy cream takes them to the next level - enjoy! Dips And Sauces I love making dips and sauces with heavy cream because it adds an amazing richness of flavors to them. The creaminess of the ingredients helps to create a velvety smooth texture that's infused with aromas I can't get enough of. Whether its garlic, basil, or any other herbs or spices, they all come together perfectly when you use heavy cream in your recipes. One dish I make is a roasted red pepper sauce that turns out so delicious every single time. It starts by roasting some bell peppers and adding them to a blender along with onion, garlic cloves, olive oil, vinegar, sugar, salt and pepper. Then I add a few tablespoons of heavy cream before blending until everything comes together into one creamy consistency. As soon as this sauce is ready it's like no other! With such intense flavors from the peppers combined with sweetness from the sugar - this recipe will have you coming back for more over and over again! Baked Goods When it comes to baking, heavy cream can be used in a variety of recipes. Its high fat content makes it perfect for creating light and fluffy cakes, cupcakes, and other desserts. Biscuits and scones are also popular treats that benefit from the addition of heavy cream. While some recipes call for simply adding the cream to the dry ingredients prior to baking, there are plenty of ways you can get creative with cooking methods and flavor combinations. For example, try replacing part or all of the butter in your favorite cookies recipe with heavy cream. The result will likely be an even softer cookie than usual! You could also whip up some homemade ice-cream or frozen yogurt by combining sweetened heavy cream with various fruits or flavors like chocolate or vanilla extract. For something more savory, use it in place of milk when making mashed potatoes; they'll come out extra creamy and flavorful! No matter how you choose to incorporate heavy cream into your kitchen creations, these rich and indulgent recipes are sure to please everyone's taste buds! Puddings And Custards I'm a sucker for puddings and custards. Not only are they delicious, but you can dress them up with all sorts of flavored creams and cheesy fillings. Whether I'm entertaining guests or just looking for a sweet treat to indulge in during the weekend, these recipes have me covered! Take this classic vanilla pudding recipe as an example: it calls for heavy cream combined with eggs, sugar, and cornstarch until thickened. The result is a creamy and smooth dessert that's made even more delightful when topped off with fresh whipped cream or chocolate shavings. It's simple yet oh-so-satisfying! If you're feeling adventurous, why not give my spin on tiramisu a try? This version uses mascarpone cheese mixed with egg whites instead of the traditional heavy cream mixture. A dash of coffee liqueur gives it an extra kick while cocoa powder keeps it light and fluffy - perfect after dinner indulgence! Ice Creams And Frozen Treats I love making frozen treats at home, especially when I can use heavy cream. With a little bit of creativity and some simple ingredients you can make delicious desserts to enjoy all summer long. Fruit smoothies are one of my favorite recipes that require heavy cream. By blending fresh fruit with ice, sugar and the cream, I have an amazing treat in minutes! It's also easy to get creative by adding different flavors like vanilla or even chocolate for something extra special. For those hot days, nothing beats homemade ice popsicles made with heavy cream. All you need is your choice of juice or puree mixed together with the cream – it's so creamy and delicious! You can try experimenting with different flavors as well as mix-ins like coconut flakes or nuts for added texture. And if you want something healthier, why not try yogurt instead? Whatever way you decide to go, these frozen treats will be sure to delight everyone this summer! Frequently Asked Questions What Is The Shelf Life Of Heavy Cream? When it comes to storage solutions, the shelf life of heavy cream depends on its fat content. Full-fat heavy cream typically lasts between two and three weeks when stored in the refrigerator or up to 12 months if frozen. Low-fat options may last a little longer since they have less fat that can go bad. It’s important to note that while these are guidelines, you should always check for signs of spoilage before using any type of dairy product. What Is The Nutritional Content Of Heavy Cream? If you're curious about the nutritional content of heavy cream, you can rest assured that it's packed with fat and calories. A single tablespoon contains 51 calories and 5.3 grams of fat, so if you're watching your calorie intake or trying to maintain a low-fat diet, try to limit how much heavy cream you use! How Can Heavy Cream Be Substituted For Other Dairy Products? When you need a dairy substitute for heavy cream, there are plenty of options! If you're looking to make creamy sauces, yogurt or sour cream can be substituted in equal parts. For baking, evaporated milk is a great choice that'll still provide your dish with the right texture and flavor. Coconut cream is also an option if you want something vegan-friendly. Whichever one you choose, these substitutes should work as well as heavy cream! How Much Heavy Cream Should Be Used In A Recipe? When it comes to using heavy cream in a recipe, the amount you use will depend on what the outcome should be. If you're looking for a creamy texture, then you'll need more than if you were just substituting it for another dairy product. Generally speaking, when substituting heavy cream for other dairy products like milk or yogurt, start with about half as much and adjust from there depending on your desired consistency. Can Heavy Cream Be Used In Savory Dishes? Yes, heavy cream can be used in savory dishes! Heavy cream is a great way to add an indulgent richness and creamy texture to any dish. It's particularly suited for sauces, as it adds a wonderful thickness that makes the sauce extra luxurious. However, if you're looking for dairy free alternatives or just want to lighten up your meal, there are plenty of other options to make creamy sauces. Try using almond milk or cashew cream instead - they provide a similar velvety texture without all the added fat. Conclusion In conclusion, heavy cream is an incredibly versatile dairy product that can be used in a variety of recipes to add richness and flavor. It has a long shelf life when stored correctly, making it the perfect ingredient for any kitchen. Heavy cream packs a nutritional punch with its high fat content, so it should be enjoyed in moderation as part of a well-rounded diet. When substituting it for other dairy products, keep in mind how much heavier it is and adjust accordingly. Finally, don't limit yourself to just desserts – there are plenty of savory dishes that make delicious use of heavy cream too! With all these benefits, why not try adding some heavy cream into your next recipe? Read the full article

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so-writing · 4 years ago

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Sugar, Honey, Ice and Tea - Matthew Tkachuk (17)

all parts here

“Please take these as a gift, from a Flames player, to a very appreciated, supported and loved Flames staffer, my fucking ass,” you said to yourself but brought the bottles into your apartment anyway.

If Matthew didn’t want to drink the wine and was going to gift it to you with some cheesy note, you were definitely going to help yourself, without thanking him though, because fuck him.

It was almost noon and you were starving but entirely unwilling to cook yourself something at home so you got dressed and headed out for your favorite little diner. The place was called ‘The Crispy Biscuit’ and you’d been frequenting it since you moved to Calgary. Thirty people in the dining room was pushing capacity but the food was excellent and you never minded waiting to be seated.

“Good afternoon, dear, haven’t seen you in a little bit,” one of your favorite servers, an older woman with a kind smile named Anna, greeted you warmly, “that hockey team must be keeping you busy!”

“Hey Anna, they’re doing their best but I’ll always find time to get here.”

The two of you exchanged pleasant small talk as she lead you to your table. Lucky for you, it wasn’t busy and you were able to be seated immediately.

“Unsweet tea with two lemons?”

“I can’t tell if it’s a good or bad thing that I come here so often you know my drink order.”

“Maybe a little of both,” she gave you a quick wink and smile, “be right back with that.”

You knew what you were going to order, the grilled cheese sandwich and fry combo, but you looked over the menu anyway. It distracted you enough that you didn’t hear the door open and see the red mass of curls enter the restaurant.

“Hey, kiddo, how many for you today?”

“Just me.”

“First time here?”

“Yep, how’d you know?”

“I’d remember a head of hair as good as yours.”

Matthew had never been to ‘The Crispy Biscuit’ but he’d just completed an eight mile run and he was fucking hungry. The place seemed innocent enough, and he planned to treat himself to something outside his meal plan after that run, so he headed inside.

“Hey kiddo,” a kind older woman greeted him with a big smile, “how many for you today?”

“Just me.”

“First time here?”

How could she have known that? Matthew was skeptical but she was incredibly nice and he needed to eat as soon as he could.

“Yep, how’d you know?”

“I’d remember a head of hair as good as yours.”

He blushed at her comment and followed her to a booth against the wall. The restaurant wasn’t very busy and as soon as he was seated, his eyes were glued to the menu.

“Here, honey, water with lemon. Do you need a minute with the menu?”

He looked up for the first time and he froze when he saw her sitting in the next booth.

“Yes, if you don’t mind?”

“Not at all, I’ll be back in a few minutes.”

“Thank you.”

What the fuck was she doing there? Of all places in Calgary, why was she there? He couldn’t catch a fucking break.

Anna set your iced tea in front of you and took your order.

“Ol’ reliable, yeah? I’ll put it in now dear."

Anna took your order to the kitchen and you passed the time by allowing yourself to swim in your thoughts until a voice you knew all too well pulled you to the surface.

“Thank you.”

Matthew fucking Tkachuk was sitting in the booth next to yours. Of course he fucking was, but what had you done to deserve it? As far as you knew, this was your place and your place alone. Matthew didn’t get to just come in and take over, especially after everything that had gone down between the two of you.

You kept your eyes down but felt his gaze on you and you knew he had seen you, just as you had seen him.

“Ready to order, dear?”

You heard Anna asking Matthew if he was ready but you couldn’t look up at either of them.

“I actually need another minute, but my friend is sitting at that booth, do you mind if I join her?”

“Are you one of those hockey players keeping her busy?”

“Yeah,” you didn’t see his soft smile, “guilty as charged.”

“Go on over and join her, this is her day off though, so be gentle.”

Your heart swelled at Anna’s words. She knew nothing about you other than the information you had divulged while sitting at one of her tables, information she didn’t have to remember or even care about but she did anyway.

The happiness you felt dissipated as soon as you heard Matthew slide into the booth across from you and set his water glass on the table.

“Hey.”

It was a risk and he knew it, but there she was.

The stars had aligned and he had to fucking go for it, because when would be a better time than now?

“My friend is sitting at that booth, do you mind if I join her?”

“Are you one of those hockey players keeping her busy?”

“Yeah,” shit, she talked about the team to this woman, “guilty as charged.”

“Go on over and join her, this is her day off though, so be gentle.”

Matthew quietly slid into the booth across from her and kept his eyes on her while she kept her own on her fingernails that she was picking at.

“She told me to be gentle, which I intend to be, but we’ve gotta talk.”

“There’s nothing to talk about, Matthew. I was clear in my email.”

She still wasn’t willing to meet his eyes but at least she was responding, he was going to take that as a small victory.

“I know, I understand. You just want to be coworkers, and I want us to be together, so why don’t we compromise on something between? Friends?”

Another big risk, and a conclusion that he wasn’t entirely sure he had completely accepted, but it was all or nothing in that moment. She didn’t respond, but Anna saved them from the awkwardness by bringing two plates full of fries and grilled cheese sandwiches with ranch on the side.

“I figured I’d just double her order, since it’s your first time here and she’s a veteran, she knows what’s good. Is that okay?”

“That’s perfect, thank you.”

Fuck Matthew and his manners and his kindness and his shitty hockey play and his stupid feelings.

Fuck, did he really just say that?

“You want us to be together?”

You spat the question at him as you dipped a fry in the ranch and popped it into your mouth, “you really want that?”

“Yes.”

“I don’t fucking believe you, Tkachuk. Now, after that, I’m never going to believe a single thing you say.”

“Why not?”

This had to be an elaborate joke that the entire team, hell, maybe the entire Flames organization was in on.

“Why not?! Matthew, I don’t think you’re as stupid as I wish you were, so you can probably figure it out.”

The two of you sat in silence, eating together in the same booth while being a thousand miles apart mentally.

“This is why I’m offering to be friends. You’re pissed at me, I’ve been shitty to you for a long time and I know it and I’m sorry.”

“I don’t accept any of it. Not your apology and definitely not your feelings.”

He expected it, he was going to have to work for her and he was willing to, but that didn’t mean her initial rejection of him didn’t hurt.

“How is your grilled cheese? Hal uses garlic butter, garlic makes everything taste better.”

“It’s good, and I agree, garlic is the shit.”

“That’s one thing we can agree on, Matthew. Garlic is, indeed, the shit.”

She finished her food, excused herself from the table and left the restaurant twenty minutes before Matthew finished eating. He was aware of her departure this time, because he wasn’t going to make that mistake again, and he let her go without saying a word.

As soon as Matthew cleaned his plate, he took a photo and sent it.

It was reminiscent of your ‘date’ and you were so pissed off you had a hard time thinking straight.

It was a song you’d sang in the past, fuck him, fuck him, fuck. him. Matthew didn’t deserve you or anything to do with you.

You were perched on your couch as Onyx purred on your shoulder when he sent the message. It was a photo of his empty plate from the diner.

“Did they pump these sandwiches full of drugs? They’re fucking incredible! I hope you don’t mind me becoming a regular.”

Of course you minded, but you didn’t want anything to do with Matthew fucking Tkachuk.

You didn’t respond to his message, because as much as you hated him and wanted nothing to do with him, you just couldn’t commit to letting him go.

Study questions at the end the chapter (lol school): (1) Is she better off with Matt? (2) Is she better off alone? (3) Should she end up with Brady? (4) How do you want this to end? -- send all answers to ask

#Matthew Tkachuk #Matthew Tkachuk imagine #matt tkachuk #nhl imagine #hockey imagine

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spookykidindakitchen · 6 years ago

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We loved New Orleans, so I brought a little home.

Hi, my name is Alan. Some people know me as Spooky, while, hopefully some of you know me from various food columns and recipes published in the Cadiz Record, the Kentucky New Era and the Paducah Sun.

I love to cook, especially for my friends and family. For the longest time, my sidekick was my colleague and buddy Hawkins Teague. We’ve both moved away and met and married beautiful wives, but that’t not what this is all about.

My wife Holly and I live in Paducah, where I’ve been working for myself as a freelance writer for the past six years. My specialty is role-playing games, though an old college friend from Tampa, Fla., Kali Robinson requested I should blog with my recipes again. That’s what iSabroso! is all about. Food, fun and friends!

Why iSabroso!? I grew up in both Texas and Florida surrounded by some of the best Latino cooks in the world. When something is really good we said iSabroso! I used that my name for my column in Hopkinsville.

So what’s for dinner? I am glad you asked. Holly and I vacationed in New Orleans last year and loved every moment. Some of the best meals I ate there consisted of shrimp and grits. The natives even eat it for breakfast, and it’s great in the morning with a Bloody Mary, just in case the party ran too long the day before. Our first night there, we tried it in a fine dining restaurant called Luke, while on another occasion, I got a bowl at the famous Ruby Slipper Cafe.

Ruby Slipper was especially fun, with a helpful and friendly bartender/server we nicknamed “Sarah Silverman,” who kept our boozy iced coffees full. Another waitress told us about grits when she brought out our food. Her boyfriend worked at another restaurant, and she shared some of the grits he made earlier. New Orleans is one of those places with no shortage of great places to eat.

To get to the point, both types of spicy, cheesy and creamy grits tasted amazing, and the barbecue shrimp I had with it was amazing. Luke’s grits and shrimp were great too, with some extra crabmeat. And when I came home, Holly and I talked all about how to cook it for ourselves.

I went selected the barbecue shrimp, because I could not get enough of it, and it contained one of my very favorite ingredients, beer! And if you have a little leftover after you cook, it’s quite refreshing on a hot summer day.

The Method to the Madness:

So this is also a fairly simple, two part recipe. Shrimp and grits, which around here, I refer to simply as “Shrimpandgrits” all one word. You have to say the whole thing, like “A Tribe Called Quest.”

Entonces.. (So?) we start with the grits. And do NOT used instant grits. That’s a hard no because they just don’t work for this recipe. We’re not discussing just some mush with a bit of cheese tossed on top. Other grits work, though I could only find quick grits, which work for the recipe. That just means they’re milled a little finer.

For the Grits:

Take two tablespoons of butter and saute about two roasted red peppers, a quarter cup of onions and about a third cup of diced jalapenos, just until the onions soften a bit.

Add three cups of water and one cup of milk, then bring it to a boil. Add a cup of dry grits, return to a boil, reduce the heat and cover, cooking for about 5 minutes at a low simmer. After this, remove the lid and add a cup of grated sharp Cheddar cheese, and another cup of Monterrey Jack? Why two kinds of cheese? The Cheddar gives it a full flavor, but is a bit dry, so the Jack adds just a bit of moisture and creaminess. Season with about a teaspoon of pepper and a like amount of salt. Stir it all up and keep it on low heat on the back burner while we go to work on the shrimp.

Para los Moriscos... (Guess what that means?):

We’re not starting with shrimp here just yet, but instead some bacon. I prefer a brand cured right here in west Kentucky. Chop up about two slices of bacon and put it in the skillet while cold, turning the heat to medium to render some fat.

When the bacon is done to your preferred level of crispness, add it to the grits, and stir them into the grits, while reserving the fat.

Into the bacon grease, fry about a pound of sliced green onion sausage to doneness. Green onion sausage is a popular New Orleans product adding a bit of spice and a lot of flavor. If you can’t find it, you can use Andouille, Kielbassa or other smoked sausages.

Then, add a good half-bag (16 oz). of frozen “Trinity” seasoning blend vegetables. What’s Trinity you ask? Brilliant question. The “Holy Trinity” of Cajun cuisine is onion, bell pepper and celery. Season with just a bit of salt (a pinch really) and a fair amount of pepper and cook til the onions soften, then add about three tablespoons of garlic cooking just a minute longer. Burnt garlic can be bitter.

I’m not quite sure why it’s called barbecue shrimp. It’s neither grilled nor smoked, but it sure comes with a sauce. For the sauce, add about a quarter cup Worcestershire sauce. We’ll season it up with 1/2 teaspoon of Cayenne, and about a tablespoon of Cajun seasoning. With the encouragement of Holly’s friend Michelle Divito, a longtime New Orleans transplant and a fellow Heathen with my wife, I tried some Slap Yo Mama. It adds both salt and spice, and tasted great. I added more black pepper to taste and a teaspoon of dried rosemary. A couple of bay leaves would have been good, but I ran out. I added the juice of one lemon, though my favorite is two limes.

Now take a half cup of the beer, I prefer Abita, but could not find any yesterday. Yuengling (with a satellite brewery in Tampa!) came to my rescue. Add it into the vegetables, sausage and sauce for about 10 minutes to reduce. Then in goes a pound of shrimp!

A note on shrimp: Get the freshest you can find. A little seafood shop here in town had it and the sausage. They take a truck down to the Gulf of Mexico, buy fresh seafood straight off the dock, and throw it on ice, driving it back to Paducah. Wild caught, and not farmed, frozen and shipped from abroad, it tastes great. They’ll even peel and de-vein for a modest charge.

So shrimp in the sauce, cook for only 2-4 minutes until your shrimp turns pink. Any longer than that, and your shrimp can get tough, rubbery and not a lot of fun to eat.

But Wait, Alan! There’s No Veggies:

Well, we have to make it a balanced meal. Chop and fry about three strips of bacon, rendering as above in another skillet, then toss in about 3/4 a head of chopped green cabbage. You can season it with about a half teaspoon of salt and pepper, though again, I replaced the salt with Slap Yo Mama. Stir fry until the cabbage is wilted.

When it all comes out, get a bowl of the grits, top it off with shrimp, sausage and sauce, with a generous side of fried cabbage. Hint: When you get the beer, get a six pack, and enjoy a few with dinner. ;) We didn’t have a bread, with plenty of starch with the grits. If you prefer, the shrimp works with French bread, steamed white rice, buttermilk biscuits or hush puppies. Be sure to get some sauce, though and garnish with sliced green onions.

We love hot sauce. Any Louisiana brand works great, though I went with Zaterain’s while Holly selected Chrystal’s. And yes, we have multiple types of hot sauce for different types of food. Tabasco, Louisiana, Slap Yo Mama and others are perfect for Cajun food.

Evening’s Entertainment:

So as I cooked, I put on Silence of the Lambs on TV, followed by the series Hannibal, teasing My Better Half, “This might not be appropriate with supper!” And true to form, when I sat down, she asked me to change the channel without my Jame Gumb impersonation that Holly despises.

As we ate, I switched to the Hulu series, “A Handmaid’s Tale.’ It’s one of Holly’s favorites, though, as they’ve now moved beyond the source material, I am looking for direction in the story. This week’s episode seemed t provide it, and it provided good viewing as we scuzzled generous plates of shrimpandgrits.

Well, I’m back to work, cooking for all the friends and family I love, and last night, a good time was had by all, with authentic New Orleans food, and an entertaining show. Good eating.

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sohannabarberaesque · 6 years ago

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Postcards from Snagglepuss: Show us the way to the Moxie, and then some!

Our crew finally made it into Lisbon, Maine, largely via I-95 coming off the I-495 bypass of Boston, eventually segueing into the Maine Turnpike ... Exit 80 thereof, thereat, even, eventually reaching Maine 196, the gateway into the celebration of Moxie otherwise known as the Moxie Festival, the direct cause of this Character Convocation (and then some), in line with established practice, no doubt. And during the Thursday-evening checkin, yours truly, Huckleberry Hound and my Laff-A-Lympics compadre, Mildew Wolf, couldn't resist as much sipping on that foundation of "the good life" to the New England mindset as munching on plates of Cabot cheese from neighbouring Vermont on pilot biscuits ... which, believe you me, can certainly take plenty of moxie in and of itself rivalled only by actually managing to taste Moxie for the first time.

Which, for a few like Penelope Pitstop, April Stewart, Tina from Goober and the Ghost Chasers and Pepper from Clue Club, was likely Diet Moxie, which some insist has a harsher taste because of the sugar alternatives used like sucralose or aspertame than the original. But yet again, the crazy thing about Moxie, as I understand it, is the gentian root as is at the heart of the very taste behind Moxie. Which, as someone explained it to me, is widely recommended for digestive and stomachic problems, nasal and sinus issues and for diabeetus ... but when it first came out in 1884, Moxie boasted that it

[c]ontains not a drop of Medicine, Poison, Stimulant or Alcohol. But is a simple sugarcane-like plant grown near the Equator and farther south, was lately accidentally discovered by Lieut. Moxie and has proved itself to be the only harmless nerve food known that can recover brain and nervous exhaustion, loss of manhood, imbecility and helplessness. It has recovered paralysis, softening of the brain, locomotor ataxia, and insanity when caused by nervous exhaustion. It gives a durable solid strength, makes you eat voraciously, takes away the tired, sleepy, listless feeling like magic, removes fatigue from mental and physical over work at once, will not interfere with action of vegetable medicines.

"Makes you eat voraciously," huh ... Yours truly kind of likes that one. And so, I understand, doth Norville "Shaggy" Rogers and a certain Scooby-Doo, particularly with a few bags of Cheez Kurls to accompany weekend overnight horror-film marathons, the campier such, the better. And with plenty of concessions and food trucks around the Moxie Festival site, with such a bold claim as that, I just have to wonder how many of us are going to have enhanced appetites because Moxie. Especially for the likes of the local skin-on hot dogs, known as "Maine Snappers" because of the "snap" encountered when one bites into the casing--and with the buns being cut across the top rather than on the side. (As well as running for the Moxie just to wash it all down; as I noted, Moxie has long been favoured for stomach ailments, though it's largely Urban Legend more than anything.)

*************

Heavens to Frank Archer, and his inviting you to visit Moxieland out Boston way back in the day: While I was not aware of any cookery contests involving the rather bizarre-tasting soda, I could just swear that, for one, Peter Potamus could be seen basting a boneless ham with Moxie in a slow cooker, planning to fix some sandwiches for later on. And Bristlehound, not to be outdone, adding some Moxie to a pot roast (try explaining that to Mildew Wolf, forever a thorn in Bristlehound's side) ... not to mention, for novelty's sake, Augie Doggie and Doggie Daddy offering Moxie ice-cream floats and the Hair Bear Bunch, not to be outdone, fixing some sloppy joes with a dash of Moxie ("for the flavour"). Some of the visitors, I understand, were initially bewildered by such displays of Moxie cuisine way beyond the canon of Moxie epitomised by the Moxie Bottle Wagons, the Moxie Horsemobiles, and all manner of campy merchandise and advertising, especially when Moxie was advertised as "the Two-Minute Vacation" back in the day.

Canon, it turns out, that was nearly compromised when Moxie decided to corner the sugar markets for the flavouring syrup just before the Great Depression, only to miscalculate rather badly ... and nearly compromised further with reformulations in 1947 and 1968 as put off its loyal New England base to such extent that Moxie actually had to return to the original 1884 formula (howbeit, since 1960, absent sassafras, now considered to cause cancer) ... oh, and did I mention where MAD Magazine slipped in the Moxie logo in the backgrounds of its toons in the early 1960's with an eye to reclaiming public awareness of the brand, with sales in the New York City area alone increasing by 10% in the bargain?

As well as some of the cheesy advertising and ephemera for Moxie from "way back," no doubt attracting plenty of curiosity from the collectors' tables from quite a few of our Funtastic stable.

*************

One especially popular event at the Moxie Festival happens to be the Moxie Chugging Competition, which (officially) involves your standard 12-ounce can of Moxie, and trying to gulp it all down in competition against time without being put off by the taste. Yet for some reason, the idea among us Funtastics came about of trying to chug down one-litre bottles of the State Beverage of Maine, and seeing if the crowds would express disapproval, outrage even, at such stunts "not in the spirit of the Moxie canon."

The whole started, playfully enough, as a gag with The Banana Splits "themselves," the better to see who among them could seriously chug down the contents of a one-litre Moxie bottle fastest, and without discomfort (I hear it was Bingo who came up with the idea, silly as he can get). So, on Saturday afterlunch, in the middle of the carnival area for the Moxie Festival, all four of the Splits, plus Captain Caveman, Scooby-Doo, Big H and The King "himself"--and, for good measure, Yogi Bear--set upon the challenge with a one-litre bottle of Moxie. (The two-litre bottle was initially considered, but was rejected as probably being too much for many of us to stomach. Pun accidental.)

Still, it's not easy to expect to chug down a bottle of Moxie in one gulp, especially considering that the taste requires some serious acclimation; in coming up with this particular Convocation, yours truly purchased a case of six-pack Moxie cans from a Long Beach grocers' specialist in New England staples, and quenched his thirst galore with the concoction. Still, given the taste, you need to pace yourself.

(As if that weren't enough, I understand Top Cat and clowder acknowledged missing the old Moxie from back in Brooklyn, and how good such can taste with some grilled Italian sausage in the Brooklyn fashion.) (And returning to The Banana Splits for a moment, Snorky came up with a rather imaginative approach to using his trunk to grasp the bottle.)

By the time it was all over, replete with dumb looks from festival goers as much as requests for selfies holding cans and/or bottles of Moxie--you probably wouldn't have been interested. But what was interesting was that even the Skatebirds, the Cattanooga Cats and the Bungle Brothers couldn't resist the shaved-ham-in-Moxie sandwiches from Peter Potamus, rather generously stacked. And Sis and Honey, on their pop-up shortwave radio station's Saturday broadcast, raving (over Diet Moxie, no doubt) over Bristlehound giving pot roast a new twist of flavour with as much garlic and herbs as Moxie ("even the gravy had that irresistably Down East tang of gentian root extract," as Sis effused).

*************

One thing as was not worth forgetting about was encouraging the Funtastics in attendance to make sure they stocked up on a case or two of Moxie to head back home to, considering that Moxie (and Diet Moxie, let's not forget about them) isn't that easy to find in stores outside the New England region. As well as a case "for the road," in the bargain--not to mention a case of "Maine snapper" hot dogs (packed in dry ice, at any rate) and a bag or two of Humpty Dumpty Potato Chips, another Old Dirigo snacktime staple. Yet even then, Huck and I had to wonder whether it was going to be easy for many such to head back with so much Moxie WITHOUT causing a lot of axle strain in the bargain, evident only when it would be least expected. (One likely exception: The Cattanooga Cats, who decided to get only a couple cases of Moxie considering their impartiality to RC Cola and Moon Pies in classic Southern mindset.)

Even as it was just winding down, yours truly had to admit that Moxie was a bit wicked-tasting ... even as the next adventures await. Likely via the Minnesota State Fair, again. Exit, stage right ...

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thedisneychef · 2 years ago

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What Recipes Use Heavy Cream? Delicious and Creative Ideas

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krishmashah19 · 5 years ago

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Valentine's Day Gift Ideas For Him / Her

Even though Valentines' Day might be a month away it is never too early to start planning for the perfect Valentines’ evening for your loved one. Valentine’s day is a celebration of love, romance, and appreciation for your special person. The best part about Valentine’s day apart from spending quality time with your significant other is the chance to spoil them with gifts that celebrate your romance. Valentine’s day gift is a symbol of the celebration of the special and beautiful relationship that you share. They just add a certain je ne sais quoi to the magic of the day. This is why finding the perfect valentine's day gift is extremely important as it will definitely set the mood for the rest of the lovely evening. This means that looking for the right gift can put you under a lot of pressure.

The Gourmet Box realizes the need and value of perfect Valentine's day gifts for him/her is very important and hence we have compiled a comprehensive list of valentine gourmet food basket ideas that set the romantic mood and show your appreciation for your special someone with free shipping.

1. Oh, Honey!:

If you and your special someone love calling each other cute names like sugar, darling, love and honey then this gift box might be the perfect way to celebrate those special moments of your relationship. This gift box contains goodies that are filled with the goodness of honey. The hamper contains one jar of organic honey with vanilla or nuts, a healthy salad dressing, honey, oats and raisins millet cookies and flavoured health bars. Not only is this valentine hamper ideas super healthy but it also looks beautiful because it is delivered in a pretty box with faux florals and a beautifully tied ribbon. So get this super sweet gift box for your super special honey!

2. I Love You Choco-Lot:

Paging all the chocoholics in the house! If your loved one comes running when they hear this call, then this heart-melting gift box full of chocolatey goodies is perfect for them. This special hamper contains a chocolate caramel flavoured coffee jar, flavoured dark chocolate thins, flavoured chocolate spread, and two flavoured artisanal dark chocolate bars. This special hamper is made extra special because it is delivered in an elegant white gift box with faux florals and a beautifully tied red ribbon. With this chocolatey gift hamper you can make your Valentine’s day a whole choco-lot better with this valentine hamper ideas with free shipping!

3. Nuts About You:

If you are head over heels in love with your Valentine or in other words you are nuts about them and would love to tell them how you feel then this gift box is perfect. This gourmet food basket has everything that is nutty from nut butter to nut truffles. The hamper contains almond butter, chocolate-covered nuts, peanut butter chocolate truffles and spice cashews or almonds. When it comes to nuts it has got all your tastebuds and flavours covered from sweet to spicy! It is made extra special because of a beautiful white gift box with faux florals and a gorgeously tied ribbon that hamper comes in.

4. Valentine’s Day Gift Box (Limited Edition):

If you want your Valentine's day hamper ideas to be a little more intimate, personal and you want to be in charge of what gourmet food goes in there then we present Valentine’s day gift box. This gorgeous hamper is filled with your favourite gourmet goodies that you have chosen, beautiful filler paper, faux florals all of which are arranged by hand. You can even include a special message for your special one which will be written on the gift tag. You can then add 3-4 small products to gift box but you cannot choose from the fresh category as that requires special packaging.

5. Artisanal Bars Gift Box:

This is the perfect gift for the fitness freak that you adore but would balk at the sight of chocolates. The gift box contains artisanally wrapped, nine delicious energy bars that come in three different flavours. These energy bars are from Saloni’s ‘Pure Love’ collection and what could be a better gift to give someone of Valentine’s day? These energy bars make eating healthy a much easier task because they taste so good. Whoever said that healthy food can never be delicious hasn’t met this energy bar. So giving chocolates on Valentine’s day is out and giving tasty energy bars is in!

6. Assorted Gift Pack of Nutty Cookies:

This gift is for that special someone who drives you nuts sometimes but is as cute as a cookie so all is forgiven! This assorted gift pack has 12 cookies with 3 different types of cookies like choco almond cookies and peanut butter nutty cookies that will simply make you go nuts for them. These Open Secret cookies come with their own beautiful and vibrant packaging- the one where you wish you could keep the box forever and store pretty little things in it. Your foodie Valentine would definitely appreciate and love this box of cookies making you score a significant amount of brownie points.

7. You Are Berry Special:

The berries lover will definitely adore this berry centric gift hamper. It is the best way to convey to someone that they are berry special in your life. The delicious berry goodness of this hamper starts at white raspberry tea, fresh berries fruit preserve, yogurt berry flavoured health bar, biscuit berry chocolate bar and ends at a specially designed Valentine’s day card! You can even write a specialized message inside the card. The cherry on the cake is definitely the gorgeous packaging that the berry goodness comes with, complete with a beautifully tied ribbon. This berry deliciousness in a box is the perfect way to show how much you adore your special someone.

8. Sweet and Savoury Gourmet Hampers:

This hamper is a symbolic celebration of those sweet and savoury moments in a relationship that makes the relationship beautiful and unique. This is reflected in the hamper which is filled with sweet and savoury goodies that will bring joy to the heart of your special someone. This hamper contains goodies from flavoured popcorn and marshmallows to flavoured veggie chips and gourmet candy! These have a specially designed gift tag in which you can add a special message. You can even change the gift box into a gift basket.

8. Health and Happiness Gift Hamper:

This Valentine’s day show your loved one the care and consideration that you put into their health and happiness with this gift hamper. This crunchy delight box contains seven different healthy and yummy snacks like cheesy onion flavoured roasted pumpkin, chilly garlic flavoured roasted sunflower seeds, honey roasted pumpkin seeds and dried blueberries and cranberries. This hamper combines eating healthy snacks with deliciousness that will surely leave your tastebuds begging for more. Additionally, these delicious crunchy snacks come in an exclusive box that is designed to promote relaxation and happiness. This thoughtful gift will definitely tug at the heartstrings of your Valentine and show them how much you care for them.

9. Mini Nut Butters Gift Box:

If you are nuts about your Valentine and they are nuts over nut butter then this is the perfect gift for them. This gift box by Urban Moms is uber-cooly designed and contains jars of three different nut butter (herbed almond butter, chocolate hazelnut butter and oreo peanut butter).

#valentine's day gifts #valentine's day #Valentine’s day gift hamper #Valentine’s day gift basket #Valentine’s day Ideas

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raychulemma · 5 years ago

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50 Completely Random Questions People Rarely Ask Tag:

1. What’s your favorite candle scent? Red Apple Wreath - Yankee Candle. It's perfectly Autumnal and always goes on half price sale after Christmas. I have far too many versions of it

2. What female celebrity do you wish you were related to? Probably Maya Rudolph because she's a shameless weirdo like me

3. What male celebrity do you wish was your brother? Probably Peter Kay. I feel like he would be easy to open up to. And he would make awkward family events so much more bearable

4. What’s your favorite thing about marriage? (And if you’re not married, what’s your favorite thing about being single?) Security. Safety. I didn't expect it to feel any different because we had been living together for a while but something about the actual marriage made me feel protected and comfortable. Also because its a same-sex marriage it's a lot nicer to say my wife than my fiancée, because i would wonder if they assume my fiancée is male

5. What’s one thing you own that you should probably get rid of, but just can’t? Books that I'm not going to re-read but have memories linked to buying/receiving/reading them.

6. Can you do a split? not a chance

7. How old were you when you learned how to ride a bike? Seven. i learnt at the end of my road because it's a dead end. and i got a green bike for my birthday with a seat for my teddy

8. How many oceans have you swam in? just the Atlantic ocean 🌊

9. How many countries have you been to? 6. France, Spain, Germany, USA (Florida), Wales, Scotland.

10. Is anyone in your family in the army? No, my Grandad was, and some of my Great Uncles but no one during my lifetime

11. What was your favorite TV show when you were a child? Superted, Adventures of Winnie the Pooh, The Story of Tracy Beaker, Dick n Dom in da Bungalow, Jungle Run

12. What did you dress up as on Halloween when you were eight? A classy binbag witch

13. Have you read any of the Harry Potter, Hunger Games or Twilight series? I got into the Harry Potter books in 1998 and am still in love with the series. I went to the midnight release for the last book. I watched all of the films in the opening week and vividly remember that the cinema i saw the first film at in 2001 had a Harry Potter themed sweet shop. I have jewellery, clothing, books, dvds, wands, other collectibles. I read the books with my mum when i was younger and watched all of the films in the cinema with her. she had her own HP merch. My wife also loves Harry Potter. We have been to see Cursed Child twice and have been to the Studio Tour 3 (or 4?) times. We had a Harry Potter themed wedding which was absolutely perfect. Hunger Games was something i avoided reading until the first film was coming out, and then absolutely loved the first 2 books (3rd one got too political for me) and the films are still some of my favourites for costume and set design. I read the twilight books after my best friend recommended them to me. We all actually read them as part of our sisterhood club. I went to blackpool to watch the first film in the cinema with my best friend. I watched the last one at midnight with my wife and one of the girls from the sisterhood who is one of the biggest twilight fans i know still. she has behind the scenes books and dvds and has re read the books that much that the spines are just gone. my mum was also a big twilight fan and would watch them any time they were on tv. i watched a few at the cinema with her, always her choice. she hadnt seen hunger games at the time of them being released but we did watch them all with her a few years ago

14. Would you rather have an American accent or a British accent? i film YouTube videos and always think my accent would be more interesting if it was American

15. Have you ever taken karate lessons? no, my 2 brothers and sister did when i was 5 or 6. i didnt like being touched so never did it

16. Do you know who Kermit the frog is? yup

17. What’s the first amusement park you’ve been to? im going to guess Gullivers world Warrington because its the closest one to where i live

18. What language, besides your native language, would you like to be fluent in? French because I love disneyland paris. or japanese because i would love to visit tokyo but its way out of my comfort zone

19. Do you spell the color as grey or gray? grey. e for england, a for america

20. Do you know triplets? yes, 2 girls and a boy but i only met the girls

21. Do you prefer Titanic or The Notebook? Titanic. my mum was a massive fan. She watched it 3 times in the cinema when it first came out. we watched it with her when it was released in imax on an anniversary. she had behind the scenes books, a few versions of the vhs and dvds, playing cards. her love for it made me love it

22. Have you ever had Indian food? no im a very fussy eater and have never tried indian or Chinese

23. What’s the name of your favorite restaurant? Of all time? Tough choice but im going with pizza hut. Cheesy bites base with double mushroom. Never craved something more

24. Have you ever been to Olive Garden? they dont have it in England so no but i would probably like it

25. What would your parents have named you if you were the opposite gender? i have no idea, maybe jason after my dad?

26. If you have a nickname, what is it? rach, chicken, chickadee

27. Who’s your favorite person in the world? i want to say scruff but shes technically not a person. kirsty is my best friend and i would pick her every time

28. Would you rather live in a rural area or in the suburbs? where i live is in between. drive one way and its city, the other way is farms. so living in one ot those farmhouses not far from city life would be the dream. i would have chickens, sheep and cats.

29. Can you whistle? yep but my cats hate the noise

30. Do you sleep with a nightlight? i can see the hallway light from where our bed is so i dont generally need a nightlight but we do have cute ones. i have 3 HP ones on my bedside table

31. Do you eat breakfast every morning? yea as long as i have time

32. How many times have you been to the hospital? ive only ever been to a&e. once for palpitations, a few times for mental health and once for an x ray on my hand. ive been to walk in centres for urine/kidney infections and for fractured fingers. oh i did go to hospital to see a neurologist to be diagnosed with essential tremor

33. Have you ever seen Finding Nemo? yes i love it. my brother and sister both bought me the dvd for christmas the year it came out so i had 2 copies for a while. i also had the game for pc and ps2. and i had a game on my phone and ipad where you could build up the seabed and gain fish. the film is just so nice and calming to watch. the scenery, the sound effects, the movements are all just gently flowing. and somehow you get attached to these characters and root for them whether youre a fan of tropical fish or not.

34. Where do you buy your jeans? primark, next, sainsburys, asda

35. What’s the last compliment you got? kirsty said my eyelashes look like im wearing mascara when im not

36. Do you usually remember your dreams in the morning? yea and they're weird as fuck. the latest one was about the bath being clogged with poo

37. Favorite beverage that isn’t water? Tea ☕

38. How many pairs of shoes do you currently own? a disgusting amount. maybe 20. maybe more

39. How old were you when you found out that Santa wasn’t real? about 8 which I think wasnt too young or too old. my brother told me which I was glad about because i was prone to being bullied at school and would have hated to be told by nasty kids

40. What is one food that you used to hate but now you love? cheesy garlic bread WTF

41. What is a weird lie you’ve told? i told kirsty once that i had pood the bed and asked her to help me clean it.

42. Heels or flats? flats always. specifically trainers. i think dresses look so much cuter with trainers. same with suits

43. Do you have any weird phobias? no just common ones. moths, spiders, flying insects, beetles, heights, being completely isolated, finding a dead person

44. What is a phrase or word you always say? i cant actually think of a current phrase i say but i do get stuck on phrases

45. What is a song that you bast or belt out when you are alone? part of your world, let it go, bridge over troubled water, over the rainbow. any that i try to actually hit the notes on

46. What is one of your biggest pet peeves? nails. nails tapping, and the sound of cutting or biting nails. or people that stop in the middle of an aisle or walkway when you're trying to get past

47. Do you sleep with your closet door open or closed? they dont even have doors on yet so open

48. Would you rather be attacked by a big bear or a swarm of bees? bear. the noise of bees terrifies me. i had a flying ant in my hair on flying ant day but i didnt know. i heard it buzz and cried

49. Do you have any weird things you do? i cant have 2 cream biscuits together (custard cream and jam n cream). i sometimes say hi to my teddies so they know i havent forgot about them. i buy hatchimals when theyre on sale even though i havent previously collected them cos im an impulsive pos. (honestly collecting animal jam figures and my little ponies were the best though)

50. What movie could you watch over and over again and still love? any of the harry potter films, titanic, sisterhood of the travelling pants, Princess diaries 1 and 2, enchanted, princess and the frog, raise your voice, catch me if you can, chalet girl, the shining, slumdog millionaire

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choclette8 · 5 years ago

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Bored of sandwiches for lunch? Try these grab-and-go savoury cheese muffins to change things up a bit. They’re not only delicious but quick to make and healthy too. Flecks of tart apple marry well with salty cheese and there’s also a few spices to liven things up.

Apple and cheese is a classic combination which people have enjoyed for years. They go together like tea and biscuits or strawberries and cream. In other words, neither item is quite as good on its own as it is with the other. The crisp sweetness and tartness of apples cuts through the creamy umami saltiness of cheese. This has to be one of my favourite pairings.

Savoury Cheese and Apple Muffins

When I’m dashing off to work, I sometimes find making a packed lunch a real pain. These grab-and-go savoury cheese muffins avoid that pain. OK, you have to prepare and bake a batch of them, but you can do this at your leisure and they will last for 3-4 days. And really, they don’t take very long to make.

Slightly more work is needed with these savoury cheese muffins than normal ones because you need to grate both the apple and the cheese. But this only takes a couple of extra minutes. It’s fine to leave the skin on the apples, but if you really prefer it otherwise, just peel them before grating.

Don’t think these cheese and apple muffins are only good for lunch though. I’ve been known to have them for an easy grab-and-go breakfast. They also make a great accompaniment to soup for a simple supper. And, of course, they are just perfect for a healthy snack when the need arises. It’s hard to think of eating outdoors right now, but don’t forget these savoury muffins when you plan your next summer picnic.

They’re particularly delicious eaten warm from the oven. I’m also rather partial to them in sandwich form with a little butter and some cress. But if you can’t face eating the same thing several days running, don’t panic. These cheesy apple muffins freeze really well. Just pack them into a suitable sized container and pop them in the freezer. They will be fine for up to three months.

Don’t Over Mix

Like most muffin recipes, these savoury cheese muffins don’t require much effort. It’s a simple process of mixing the wet ingredients into the dry. The real key to a good muffin is not to over mix. You just need to combine the ingredients with as few stirs as possible. This helps to give a lovely light texture. Use a knife or a fork to stir the mixture rather than a spoon, which is my top tip for preventing it being over mixed.

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Divide the batter between 12 muffin holes and top with the reserved cheese.

Bake for about 25 minutes or until risen and golden.

As soon as you’ve combined the ingredients into a batter, spoon into muffin holes and bake.

Do I Need To Use Paper Muffin Cases

The simple answer to this is no. Just grease your muffin holes with oil or butter before filling with the cheese and apple mixture. I use silicone moulds as the muffins come out really easily.

Ingredients for Savoury Cheese Muffins

What Sort of Cheese Can I Use?

I used mature cheddar cheese as I usually have some stored in my fridge. It’s also easy to get hold of and relative cheap. But most well flavoured hard cheeses would work in these savoury cheese muffins. Red Leicester, Gruyère or Double Gloucester, for example, would all be good.

Does it Matter What Apples I Use?

When it comes to the apple, it’s best to use a tart flavoursome one where possible. A large cooking apple is ideal. I used windfalls as I have a load of them knocking around in the garden at the moment. But the most important thing is to use what you have to hand. The beauty of these savoury cheese and apple muffins is that you shouldn’t need to go on a shopping trip to buy anything.

Do I Have to Use Quinoa Flour?

I’ve added quinoa flour to this recipe to give a bit of extra nutrition. Quinoa is very good for that. But if you don’t have any or are unable to find any, just use 100% wholemeal spelt flour instead. Spelt creates a lovely light textured muffin and as regular readers know, it’s my favourite baking flour. However, a half wholemeal, half plain flour mix is probably the next best thing.

Can I Use Powdered Mustard?

You can use either ready made mustard or powdered. If you use the ready made, add it along with the eggs. If you use powdered, add it along with the other dry ingredients.

Where Do I Get Sour Milk?

If you’re lucky, you might get naturally occurring sour milk. Leave your milk in the fridge long enough and it will either go off or go sour. You’ll know the difference. Raw milk is great for this and when I had access to it, I used sour milk a lot in my baking. Having said that, it’s really easy to create a cheat’s version. Just add a tsp of lemon juice to 200ml milk. Stir and leave for five minutes to thicken.

Alternative Muffin Flavours

Swap 1 tsp smoked paprika for the cayenne or use ¼ tsp freshly ground black pepper instead.

Add finely shredded cabbage along with the apple. Or have a go at these cabbage & cheddar muffins with carrot and garlic.

You can swap the apple for sweetcorn. Or follow my recipe for chilli corn chocolate muffins.

Add a handful of snipped chives to the mix instead of the apple.

Swap grated carrots or beetroot for the apple. Or try my recipe for beetroot, carrot & goat’s cheese muffins.

Add a handful of chopped walnuts for a bit of crunch and extra flavour. Or try my recipe for beetroot muffins with walnuts and goat’s cheese.

Forget savoury and go for these sweet apple chocolate chip muffins made with cream cheese.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these savoury cheese muffins with apple, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Cheese and Apple Savoury Muffins. PIN IT.

Savoury Cheese Muffins with Apple – The Recipe

Savoury Cheese Muffins with Apple

Delicious but quick to make and healthy too. Flecks of tart apple marry well with salty cheese and there’s a few spices in there to keep things interesting.

200 g wholemeal spelt flour

50 g quinoa flour ((or just use more spelt))

2 tsp baking powder

½ tsp bicarbonate of soda

½ tsp fine sea salt

½ tsp cayenne pepper

100 g mature cheddar cheese – grated ((reserve 20g for the top))

1 large flavoursome apple or two smaller ones – cored and grated

2 large eggs

1 tsp English mustard

4 tbsp rapeseed or sunflower oil

200 ml kefir or sour milk

Pre-heat your oven to 180℃ (350℉, Gas 4).

Place all the dry ingredients into a large bowl and give them a quick whisk. This will make sure everything is evenly mixed and there are no lumps. Alternatively sieve the dry ingredients into the bowl.

Stir in the grated cheese and apple.

Make a well in the centre and add the wet ingredients, ie the eggs, mustard, oil and kefir or sour milk.

Stir with a knife or fork from the inside out until everything is just combined. Try not to over mix.

Divide the mixture between 12 greased or lined muffin cases. Top with the reserved grated cheese.

Bake on the middle shelf of the oven for about 25 minutes or until the muffins are well risen and golden on top.

Allow to cool for a few minutes, then turn out onto a wire rack to cool completely. Alternatively devour whilst still warm.

If you don’t have any natural sour milk, you can easily make some. Just add a tsp of lemon juice to 200ml milk. Stir and leave for five minutes to thicken.

You can use either ready made mustard or powdered. If you use the ready made, add it along with the eggs. If you use powdered, whisk it with the other dry ingredients.

Sharing

I’m sharing this recipe for savoury cheese and apple muffins with Recipes Made Easy for #CookBlogShare. It also goes to Jo’s Kitchen Larder and Apply to Face Blog for #BakingCrumbs.

Savoury Cheese Muffins with Apple Bored of sandwiches for lunch? Try these grab-and-go savoury cheese muffins to change things up a bit.

#apples #cheddar cheese #muffins #quinoa flour #wholemeal spelt flour

0 notes

oxymoronicromantic · 4 years ago

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I think “Garlic Bread” as its own entity means a buttery garlicky spread on toast. Also, I imagine garlicky sandwich bread isn’t quite as marketable as plan bread suited to PBJ. Apparently, there are people who don’t like garlic? Idk, doesn’t compute.....

That said, I believe you absolutely can flavor your bread with garlic. Garlic can burn, but inside baked goods, I think your issue would be more making sure it gets cooked to the level you like- in baked goods, it can keep that raw strength.

Garlic powder is a stable flavoring, and always a good way to flavor baked goods (it’s essential in those red lobster knockoff cheesy biscuits, which I know can be done with bisquik too, nice and easy) but, like cinnamon, can inhibit yeast a bit- so be prepared to lengthen proofing times as needed for yeast breads!

Roasted garlic is always amazing- this recipe is just bread with roasted garlic straight up kneaded in. Looks good to me! https://foodal.com/recipes/comfort-food/roasted-garlic-bread/

While it still turns up lots of regular garlic bread recipes, adjusting search terms to “bread with garlic baked in” or “garlic and herb bread” seems to pull up some decent loaves. I imagine if there’s an herb or cheese or something you can’t have, you can remove or substitute to taste!

bread maker question

I admit up front: this is probably an obvious thing that I’m just failing to recognize.

But. Why is garlic bread almost always “premade bread + butter/margarine/oil + garlic spread on top” and then maybe toast it?

Why is sandwich bread mostly not made with garlic inherent to it?

Is this a chemistry reaction problem?

Does the garlic react to oven temperature during baking at a speed that leads to bad tastes?

I can find exactly 1 recipe that includes garlic and other seasonings in it, and that recipe includes some other ingredients which I cannot have.

11 notes · View notes

condorbill36-blog · 6 years ago

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chicken and rice casserole

I’m not going to tell you that you’ll like this from-scratch (NO CANNED SOUP) Chicken and Rice Casserole. No, I am not. Instead I am going to tell you that you are going to fall head over heels, like tell everyone that you know, sing from the rooftops, in love with it.

Okay maybe I am laying it on a bit strong, but this Chicken and Rice Casserole recipe… it’s good. Like really, really good. And it is made entirely from scratch with fresh veggies, chicken breast and brown rice with cheese on top!

PIN THIS RECIPE

I’m going to get into how to make chicken and rice casserole without canned soup, in just a jiffy, but before I do, I feel I should confess I sat down to write this post eleven billion hours ago but have ended up on an internet Odyssey of inadvertently delighting in learning about all sorts of casserole related lexicon.

Facts About Traditional Casseroles

For example, do you know what a Hotdish is? A hotdish is a casserole from the Midwest that is usually made with canned cream soup, veggies (usually frozen or canned) and some sort of starch. One of the most famous kinds of hot dish involves tater tots on top! I do not think I can go through life without trying it. It sounds too strange to not be good. And everything in moderation, right?

I also learned that a “covered dish” is not a covered dish at all. It’s actually a party where everyone brings a dish to share. Like a pot luck.

Furthermore, I learned that whereas a Hotdish always includes sauce, veggie, starch and almost always a protein, Casseroles do not have to have all of those components. For example, Chicken Divan does not have the starch part of the meal in it. It would be served over noodles or rice.

This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies. Though without the canned soup nor tater tots, I can’t really see that it would be considered one.

Speaking of the fact that it doesn’t have canned soup, let’s get into that!

How to Make Healthy Chicken and Rice Casserole Without Canned Soup

First start with softening the fresh veggies in a skillet. I used a combo of onion, carrots, celery and garlic in a little bit of butter. If you prefer red bell peppers or broccoli they would work instead. I would use the onion no matter what for the best flavor.

Why butter instead of oil? I used butter because I wanted the casserole to taste classic and buttery! I used two tablespoons, and it does add a subtle butter flavor. If you prefer to use extra-virgin olive oil it will work fine.

After the veggies are softened, make the sauce which is a combo of broth and cream cheese. The heat melts the cream cheese right into the broth and it takes on a tangy creamy flavor – IMO –> totally casserole appropriate! If you are concerned about locust bean gum, which is commonly added to stabilize commercially produced cream cheese, look for locally produced cream cheese made without stabilizers. Even better if it’s organic! I love this cream cheese from Vermont.

Layer the ingredients into a casserole dish. Start with the rice. Note: the rice is Brown Minute Rice, which is par-cooked and dehydrated brown rice. So it is whole-grain, but cooks quickly. On top of the rice, add on the veggies, the cubed chicken, then pour on the broth mixture. Last add on thawed peas, cover with foil and transfer to the oven.

After the rice is cooked and has soaked up all the sauce, remove the cover and add on shredded cheese. I like to grate my cheese by hand for a recipe like this. Bagged shredded cheese is awesome and convenient, but it is coated in starch to keep it from clumping together in the package. That inhibits it from melting together too unfortunately. So if you want maximum cheesiness (who doesn’t) then shred your cheese by hand. Today I used orange NY Sharp cheddar cheese but white cheddar would work great too. Add that on top of the casserole, and pop it back in the oven to melt.

I let the casserole sit for about 10 minutes to cool down a bit before we dug into it. I also added on some fresh parsley on top to make it prettier.

More Casseroles To Try

Chicken Divan Made with fresh broccoli and no canned soup

Macaroni and Cheese with Broccoli Made with fresh or frozen chopped broccoli, with crunchy breadcrumb topping

Macaroni and Cheese with Butternut SquashA grown-up mac and cheese if ever there were one, made with rosemary and Gruyere Cheese

Chicken and Biscuits Casserole On the best-of list- not to be missed!

Potato and Parsnip Gratin A great side dish for the holidays

Questions

Have you had a casserole or hotdish with tater tots on top?

What casseroles are popular where you live?

If you make this recipe, please come back and leave a review and star rating! I appreciate it so much!

Thanks for reading and Happy Cooking!

~Katie

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chicken and rice casserole

Description

Chicken and Rice Casserole- a healthy from-scratch version made without canned soup! Whole-grain quick cooking brown rice, lean chicken breast, creamy sauce and fresh veggies bakes up to make a complete meal! 441 cal, 31 g protein! Naturally gluten-free and kid friendly.

Ingredients

3 cups instant brown rice

2 tablespoons unsalted butter

1 large sweet onion, diced

1 cup finely chopped carrots

1 cup finely chopped celery

1 tablespoon finely chopped garlic

1 teaspoon salt

1 teaspoon dry thyme

½ teaspoon pepper

4 cups reduced-sodium chicken broth

4 ounces cream cheese, cut into chunks

1 pound chicken breast, cut into cubes

3/4 cup peas

2 cups (8 ounces) shredded cheddar cheese

Chopped fresh parsley for garnish, optional

Instructions

Preheat oven to 375 degrees F. Coat a 9 by 12 baking dish with cooking spray. Spread rice on top.

Melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, garlic, salt, thyme and pepper, and cook stirring often until the vegetables are just starting to brown, 4 to 5 minutes. Scrape vegetable mixture out onto the rice, covering evenly.

Add broth to the skillet, increase heat to high and bring to a simmer. Remove from heat, and whisk in cream cheese until melted.

Top rice and vegatbles with chicken and peas. Pour in broth mixture, gently so as not to disturb the chicken and rice too much.

Cover with foil and transfer to the oven. Bake until the chicken is cooked through and the rice has absorbed the liquid, about 45 minutes.

Remove foil, top with cheese and return to the oven until melted, about 10 minutes. Let rest uncovered for 10 minutes and serve hot garnished with parsley if desired.

Nutrition

Serving Size: 1/6 casserole

Calories: 441

Fat: 19 g

Saturated Fat: 10 g

Carbohydrates: 41 g

Fiber: 5 g

Protein: 31 g

Keywords: casserole,chicken and rice,instant rice,chicken,healthy,cream cheese,vegetables,cheese,broth,gluten-free,wheat-free,whole grain,

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Source: https://www.healthyseasonalrecipes.com/chicken-and-rice-casserole/

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suckitsurveys · 7 years ago

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1. What’s the last thing you ate? Overnight oats with peanut butter and banana.

2. What’s your favourite cheese? Goat and cheddar.

3. What’s your favourite fish? Catfish, if crab doesn’t count as a fish.

4. What’s your favourite fruit? Pomegranates, watermelon, pineapple, bananas.

5. When, if ever, did you start liking olives? I don’t remember? I never liked the Kalamamamamama olives they have in greek salads, but I love black olives and green olives with pimento. That was always on my dad’s go-to tray of appetizers when we’d have Christmas at our house. 3 kinds of olives, some cheese, and salami or whatever. I always ate the green and black olives from there. I also like green olives stuffed with other things too, like bleu cheese or garlic.

6. When, if ever, did you start liking beer? I only like some beers really. I think I’ve been conditioned to like it at baseball games because my dad does, haha.

7. When, if ever, did you start liking shellfish? My whole life dude. When my parents would go out to dinner with us when we were little, they always just gave us stuff from there plates to eat. So if someone had lobster or crab legs or shrimp I would too.

8. What was the best thing your mom/dad/guardian used to make? My dad makes KILLER bleu cheese dressing. I could eat that shit with a spoon it’s SO GOOD. He also makes amazing spaghetti sauce and is pretty good at getting popcorn perfect everytime. My mom used to make really good beef stew, and her famous potatoes and eggs fr dinner. She also made the BEST potato salad, and that recipe has been handed down to me. Everyone claims it’s amazing, but I still think she made it better.

9. What’s the native specialty of your hometown? Deep dish pizza, hot dogs, beef sandwiches, caramel and cheese popcorn.

10. What’s your comfort food? Everything.

11. What’s your favourite type of chocolate? Milk chocolate. With caramel. 12. How do you like your steak? Medium rare.

13. How do you like your burger? Medium rare.

14. How do you like your eggs? In omelet form.

15. How do you like your potatoes? I ain’t got no type.

16. How do you take your coffee? I don‘t, really.

17. How do you take your tea? Green.

18. What’s your favourite mug? The one I use most often is just a plain red one that I got from Home Goods because it came with a tea infuser.

19. What’s your biscuit or cookie of choice? Sugar cookies. My favorite ones are actually those Pillsbury pre-made-dough ones you break off and bake. I also love Oreos.

20. What’s your ideal breakfast? Lox and bagels.

21. What’s your ideal sandwich? ^. Or tuna on any bread.

22. What’s your ideal pizza: Very saucy, lightly cheesy, with pepperoni and black olives.

23. What’s your ideal pie (sweet or savoury)? Cheesecake. <– Same, and it’s been waaaay too long since I last had a good piece of cheesecake. <----CHEESECAKE IS NOT PIE YOU HEATHENS, IT’S CAKE. Anyway, pumpkin pie has been my go to since I was a baby.

24. What’s your ideal salad? I don’t really have an “ideal” salad, but I like spinach salads with various toppings.

25. What food do you always like to have in the fridge? Hmm. Eggs, soy milk, condiments and marinades, sriracha, pickles, olives, cheese, water.

26. What food do you always like to have in the freezer? Ice. :P And frozen dinners for Mark. We don’t buy a ton of frozen stuff.

27. What food do you always like to have in the cupboard? Oatmeal, Ramen and other soups, pasta, rice, flour, breadcrumbs, olive oil and other oils, tea.

28. What spices can you not live without? Celery salt, red pepper, and cilantro. And of course salt and pepper.

29. What sauces can you not live without? Sriracha.

30. Where do you buy most of your food? Jewel-Osco. We might start shopping at Aldi for boxed and bagged goods. I don’t trust meat and produce from there though.

31. How often do you go food shopping? Twice a week. Once on Sunday to get lunch things and snacks for the week and dinners for that night, Monday, and Tuesday, and then Wednesday just for dinner things for that night, Thursday, Friday, and Saturday.

33. What’s the most expensive piece of kitchen equipment you own? I mean, probably the fridge or stove? We don’t really own those though? Sooooo the food processor?

34. What’s the last piece of equipment you bought for your kitchen? It’s been a while since we’ve actuall bought something for the kitchen. A lot of our stuff is hand-me-downs or wedding gifts. So probably something from when we first moved in and needed basic things like plates and silverware.

35. What piece of kitchen equipment could you not live without? Probably most of them? Like we need the fridge and stove for obvious reasons, so I guess next to that, the microwave?

36. How many times a week/month do you cook from raw ingredients? We try to almost every night.

37. What’s the last thing you cooked from raw ingredients? Chicken and spinach last night, unless overnight oats count, which I made shortly after that to eat this morning.

38. What meats have you eaten besides cow, pig and poultry? I’ve had lamb, duck, goat, alligator, buffalo, and ostrich. Well I guess duck and ostrich are poultry?? Oh and a shit ton of seafood too since that wasn’t listed in the question. Way too much to name.

39. What’s the last time you ate something that had fallen on the floor? Yesterday. I ate a chip that fell in sand oops. Haha.

40. What’s the last time you ate something you’d picked in the wild? Uh, I mean, we have a veggie and herb garden in our yard. I packed some cucumbers and tomatoes from there for lunch today.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Sushi, Thai, and Mexican are tied for first. Then Italian, Indian, Chinese.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka, Whiskey, Brandy.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – I have no idea what aniseed is, but the rest are all tied.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Watermelon, pineapple, banana, strawberry, orange, apple, cherry.

45. Bread and spread: Um. My favorite bread is garlic bread, if that’s what you’re asking.

46. What’s your fast food restaurant of choice, and what do you usually order? Popeye’s. I get chicken strips and Cajun fries. If they are having some promotional thing with the strips I’ll probably get that.

47. Pick a city. What are the best dining experiences you’ve had in that city? Any city and any restaurant that has crab legs is a good dinning experience in my mind.

48. What’s your choice of tipple at the end of a long day? What the hell is a tipple?

49. What’s the next thing you’ll eat? Lunch. I made tuna and have cucumbers and tomatoes to eat with it. I brought bread too but I probably wont end up eating that.

50. Are you hungry now? I’m a little hungry.

51. Do you eat your breakfast everyday? Yes. I have oatmeal or cereal every day.

52. At what time do you have breakfast? When I work, it’s sometime after 7am. On weekends, it’s whenever I get up.

53. At what time do you have lunch? 11:30am on weekdays, whenever on weekened.

54. What do you have for lunch? I mentioned this above.

55. At what time do you have dinner? around 7.

56. What do you have for dinner? Obviously different things every night? Tonight’s dinner is up in the air because my cousin is coming in from Hawaii and we are staying with my dad so my he will most likely order takeout.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining room in our apartment. We have a kick ass coffee table that pulls up to dining-table height and we eat on the couch at that.

59. Do you eat and drink using your right hand or the left one? I eat with my right and I don’t have a hand preference with my drinks.

61. Mention the veggies that you like most: Spinach, asparagus, zucchini, butternut squash.

62. What fruit and vegetable do you like the least? Apparently fennel is a vegetable, so that. And water chestnuts if that’s a veggie too. My least favorite fruit is blackberries and raspberries.

63. You like your fruit salad to have more: Watermelon.

64. You prefer your vegetable salad to contain more: Uh. Cucumbers, I guess? Is a vegetable salad just raw veggies thrown together?

65. What’s your favourite sandwich spread? Peanut butter, I guess?

66. What’s your favourite chocolate bar? Butterfingers.

67. What’s your favourite dessert? Brownies or cheesecake.

68. What’s your favourite drink? Root beer. Preferably Barq’s.

69. What’s your favourite snack? Chips and guac or salsa, popcorn, Goldfish crackers, Cheez-its, Chex mix.

70. What’s your favourite bubble gum flavour? WATERMELON BUBBLICIOUS. I haven’t had that in a hot minute.

71. What’s your favourite ice cream flavour? Salted Caramel Butter Pecan. Only one brand makes it. I haven’t seen it in a while though.

72. What’s your favourite potato chip flavour? Sour cream and cheddar.

73. What’s your favourite soup? Potato. Egg lemon. Lobster bisque.

74. What’s your favourite pizza? Deep dish from Lou’s, thin crust from Marie’s, and 8-corner pan pizza from Jet’s.

75. What’s your favourite type of dish? Seafood dishes.

76. What food do you hate? I’ve kinda mentioned these throughout this survey. There’s not much I dislike.

77. What’s your favourite restaurant? Any place with crab legs.

78. Do you eat homemade food, food delivered from outside? Both.

80. Who cooks at home? Mark usually.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to balance it.

82. How do you keep yourself fit? I work out every day. I’m by no means “fit” yet, but I am getting there.

#surveys #food

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imkeepingtrack · 6 years ago

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Recap: 21.5.19

I didn't leave this morning. My alarm went off at 6 and I was tired and decided not to. I also didn't want to mess anything up for M as we planned to meet today before our biology exam.

I've been on T 20 weeks today.

I got woken up at 9:45 and had a shower. Went down to the office to see what was going on and went to a small version of my favourite shop with one of the staff to get lunch. I was just going to get a meal deal but B gave me £5 and the staff I was with said I should spend it so I got egg custard tarts and some chocolate too. She made me pain au chocolat when we got back, and some for me to take for M.

Mc texted to say L wasn't in (what a surprise) and to text her when I arrive, so I replied asking who was invigilating my exam. She said it was the staff member me and M argued with before the holidays, and I told her we had argued and I didn't like her. She got it changed to the maths teacher which was a lot better. He's funny.

I put a load of biscuits in a tub and took them as well as the lunch food down to college. Then M asked if I wanted to go to McDonald's with them and their dad so I did. I just got cheesey wedge things and a drink. It was good to see M.

We went and messed about in the quiet common room when we got back to college. M "corrected" a map of the building that's stuck on a notice board. A lot of it was actual corrections like crossing off staff who don't work here any more, but there was also some funny renaming of places. We then threw a load of top trumps cards out the window. I only did a few but M did a load and it was so funny seeing where they landed. On the table next to us there was a piece of paper with a list of likes and dislikes, and one of the dislikes was LGBT. So M wrote a load of silly things in the likes column and we had a laugh.

Then the staff woman we argued with before the holidays turned up and was just hanging around outside the door watching us but not coming in? I got anxious because I didn't know if she thought she was still invigilating my exam or what. Then the maths teacher came in and she just put the cards we'd thrown out the window on a table and left. Whatever. I think she was going to have a go at us but then decided not to. Mc came in a minute later and said she thought it was great that we did it and something like we "expressed our dissatisfaction" idk probably not those exact words. It was funny.

I went to do my exam with the maths teacher. I had the food in a carrier bag and when we went into the room the exams officer was there and said something about it not being allowed but I said I was taking everything out the bag and packaging and she seemed ok with that, but then apparently she emailed the house saying if there was an exam board person there I would have been disqualified. I don't think she knew what she was on about because that's never been the rule when I've done exams before. I've just put my stuff on the other side of the room and not gone near it. Who knows.

I panicked a couple of pages in to the paper. There were questions that I knew the answer to but didn't know how to put it into words and it annoyed me. I went for a walk in the garden with the maths teacher, but I was scratching behind my ear as a distraction and an auditory stim, and I've now got a minor friction burn there. It hurts to have my headphones on it.

Went back in and did the rest of the paper. I definitely failed but whatever, I was expecting that. I tried to answer most of the questions, although some were complete guesses and 1 was me naming a molecule JimBob. Of the whole tub of biscuits, I had 1 jaffa cake and the maths teacher had 1 oreo.

Came back to the house and hung around for a bit, and I've now got the first 90 elements of the periodic table memorised. Got 10 more in.

Started another game of chess with LSG while he cooked dinner.

I decided I wanted domino's so S took me to get it. I accidentally ordered to the one near my mum's but S phoned up and they transferred the order. I got a meatball feast wrap and garlic pizza bread. We also went to a supermarket to get Ben and Jerry's because it was on offer. The birthday cake stuff is just so good.

I ate the domino's and chatted to S for a bit, about the college interview I have tomorrow and my targets and stuff. She said I seemed like I was doing better today. It's because I have a solution to the problems- leaving tomorrow morning. Not that I told her that. I did tell her I was going to go for a walk relatively early in the morning, so it won't be a complete surprise. I said it's to try to sort my sleep cycle, chill out a bit before my interview tomorrow, and get some work done. Lollllll. She asked if I feel safe here. I said yes.

LSG came a bit after that and we finished our game of chess. I ate my ice cream while we played. I didn't eat that much of it. I won because he gave up. On Friday it wasn't a particularly short game, but not a lot of pieces got taken, whereas today I was left with my king and him with his king and a bishop. He was just chasing me round the board and got bored He said we're playing best of 19.

He was saying some irritating (and just wrong) things about autism. He just believes everything he says so strongly I can't even consider arguing with him. Talking about how ASD is too big a diagnosis because it goes from "rocking in a corner unable to communicate" to "people able to function" and just seriously. Shut up. He was going on about people using a diagnosis as an excuse and saying that there's nothing people can't do, they just won't. Fuck right off. Saying about how as a kid now he's probably be diagnosed with ADHD but he wasn't because it was years ago and he "just had to get on with it". He said he's worked with hundreds of autistic people and somehow that means he knows autism better than someone who is autistic? I wasn't very happy. He was talking about how someone with 1 severe autistic trait would get a diagnosis and someone with 29 that barely affect them wouldn't, and I absolutely wasn't having that. If you have only 1 autistic trait, it doesn't matter how severe it is, you're not autistic. If you have 29 autistic traits (he was using it as a maximum number kind of thing), it doesn't matter if they don't affect you lots, you're still autistic. Maybe you've found ways to work around it or whatever, but that doesn't remove the autism. He made me really cross, because I try so hard. Maybe it looks like if doing ok a lot of the time, but that doesn't mean I am. Without my diagnosis, chances are very high I'd have killed myself by now.

I'm sat downstairs with a mug of warm milk. It took me ages to get to sleep last night so I'm trying to make tonight easier.

I'm going in the morning. I have a full plan. I've written an explanation. I'm scared but this genuinely feels like my best option. I've known basically since I got up this morning that I'll go tomorrow. I'm anxious but trying to stay calm. I've told S I'm going for a walk, I have everything ready, and yeah. It just feels like the right thing to do. I guess we'll find out.

I'm going to sit upstairs with some more warm milk, listen to some music, and play hue until I can go to sleep.

Food:

Pain au chocolat - 11:15

Cheesy wedges, oasis - 12:15

Sandwich, quavers, egg custard tarts, jaffa cake - 2:00-3:00

Meatball wrap, cheesy garlic bread - 7:00

Birthday cake ice cream - 8:00

#recap #food #college #mc #m #lsg #s #21.5.19

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