#and I made salted caramel sauce!

[tj-crochets]

Very few craft updates this weekend, because I spent the weekend mostly playing stardew valley and cooking. I hadn't been able to cook for a while so it's been nice!

[gobbluthbutagirl]

the rumor come out: does tumblr user gobbluthbutagirl is just completed the most ambitious dirt & worms pudding trifle of all time?

[littlegildedswallow]

made some mi goreng sauce. stir fried noodles and fried eggs for breakfast tomorrow fuck yeah.

[kcrossvine-art]

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

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

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

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

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

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

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

Very, very filling wow

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

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

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

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

. Where rice called for, used long grain white rice

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

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

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

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

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

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

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

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

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

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

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

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

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

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

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

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

[bonesandthebees]

I made salted caramel apple pie today (even made the caramel sauce from scratch) and I’m very proud of it

[dtfpeta]

Domesticity with Price...

(a/n: yes I want to make my lover a home cooked meal. yes I want him to wrap his arms around me while I cook. also I was this close to putting nsfw but I may just make a part two)

tags: husband!price, fluff, mentions of pregnancy, f!reader

Word Count: 1.8k __________

Price who comes home to his doting wife standing in front of the stove. A roaring pot of boiling water being salted by your delicate hands which form a harsh pinch on the granules before releasing them into the porcelain dish.

He watches from the door as you slowly canter your hips, humming along to the soft melody of Al Green from your distant record player. His cheeks contort with a smile when he hears your abysmal attempt to recall the lyrics. Startling you out of your unaware serenade when his hands catch in the fabric of your dress to wrap around your waist.

"Smells good." He comments regarding the dish. His face is buried in the side of your neck, breathing in the scent of garlic, rosemary, and other spices that coat the house in its aroma. Your own fragrance of vanilla overwhelms his senses as he sighs into the crook of your neck.

"It's not nice to sneak up on someone like that..." You chastise, knowing the irony that lies in your statement being as stealth is not something your husband is unaccustomed to. "Could've burned myself." You add, half-heartedly scolding and rolling your eyes as his arms tighten their purchase on your hips.

On the stove lies a pot boiling with its now added component of rigatoni. To its side is a sizzling pan that has been providing the house with its encapsulating smell. John eyes the skillet. The melted butter works to caramelize the now translucent onions coated in sparse flakes of red pepper and rosemary. A wooden spatula wielded in your hand stirs the minced garlic cloves, doing your best to prevent their quick to burn nature.

Price loves your cooking and you love to cook for him. Seeing as his face melts into bliss when he tastes what magic you have cast on something as simple as a chicken pot pie. Or the way his eyes bulge when you reveal that a dish he has been scarfing down like a starved dog over the past several months contains mushrooms.

Ever since that day, he has not once argued about an ingredient in your cooking. Even as he eyes the tomato sauce being added to the pan, knowing he is going to suffer a severe case of heartburn but almost welcoming it, as he knows it will accompany an array of flavors he will be holding up his plate for more of.

"M'sorry love." He relishes. "Been looking forward to this all day. N' watching you from the door just made me miss ya' even more."

You scoff at his cheesy comment, placing your left hand to rest on his forearm that is draped around you as your right stirs at the still hard noodles.

You lay your utensil down and lean back into his embrace. Closing your eyes as you feel your bodies link together like a puzzle. One piece being a head taller than the other, but fitting together nonetheless. You sway with your husband to the tempo of the song playing in the background. His body is warm against your back, being stripped of his tactical gear and left in a black cotton shirt tucked into the waist of his same toned cargo pants, the legs of which are folded above his combat boots.

"How was work?" You ask, eyes still closed and body entangled in him. He regards your question with a low hum, feet lightly stepping side to side.

"Hm, the usual. Told some of the boys we could treat em' to dinner sometime. Be nice to get together, maybe show you off a lil'?"

He lightly pinches at your sides while pulling you closer to him. The scruff of his beard dances against your skin as he attacks your neck in quickly scattered kisses.

"John!" You laugh while attempting to distance yourself from his assault. Only to be swiftly turned around where you find his blue eyes smiling fondly at you. The warm tinted light from a nearby lamp casts soft shadows on the crows feet that crinkle near his eyes. The edges of his smile lines sharpening the more he beams at you.

There's not a place on Earth he would rather be.

For the longest, he distanced himself from love. Only finding that unachievable compromises would be asked of him, and due to his work, he was never able to fulfill those wishes. It only put a strain on his and his partners' relationship. He learned to deal with the lack of intimate companionship over the years. Just having the bond of his brothers in arms till he would return to his empty flat and scrounge up whatever microwaveable dish hadn't gone freezer burnt or remnants of leftovers left in his barren refrigerator. Until he met someone he could incorporate into the unpredictable schedule of his life.

The first time you cooked for him he was floored. Joking about how he'd have to hire you as his personal chef and saying how he could only dream of coming home to this every week. You had brought the ingredients to his apartment, insisting that you would treat him to a hot meal if he helped you, which he gladly agreed to. He stood slicing carrots and celery while you stirred a pot of chicken stock, placing sprigs of thyme and bay leaves into the broth as the chicken roasted in the oven, soon to be shredded and added to the pot. Said pot being three times bigger than your head.

"You trying to feed the whole squadron?" He'd teased. To which you only responded with a light snicker, knowing that in making such a large portion would provide him with leftovers for the rest of the week-and then some.

Several years later you now stood in your shared home, a simple wedding band adorning the both of you two's hands. Price's socks litter the shared space until you have to reprimand him to pick them up. Him responding with his own accusations of how you frequently leave your bra on the couch as well as your adversity to keep your hair ties in one place. What can you say, it's just more convenient when they're around the house.

The two of you's cleaning habits aren't the only thing that could use work though. The decorations are an obvious clash of one person who enhances the space with homely, comforting pieces, and another who has a hard time letting go of secondhand artifacts. And after Price's constant defense of his 'live laugh love' banner hanging on the wall of the kitchen, you began to give in to the cliché relic.

A more than familiar tune begins to play from the record player.

"Oh my God" Price's teeth shine through his grin as he picks up on the melody as well. It's the song you shared your first dance together to.

His coordinated hands move to your hips, your own responding by wrapping around his neck. You gaze up at him. The quickening of your heart makes its frequent appearance as he looks down at you. The butterflies you feel every time you look at him have yet to diminish their strength over the years. Even as you heard stories of the dreaded period following the honeymoon phase where couples do nothing but bicker, your heart remained the same.

The only thing you can focus on is his hickory-toned voice humming to the lyrics of the track. The vibration rumbles through his chest, making its way to your ear resting upon him. He sways with your body against his until you are replicating the dance from that night. Since that night he has always made it apparent you were his first priority. He protects and serves you, as you have brought a peace to his life he didn't think was possible.

"Y'know on my way home," he began "saw this woman with her kid. Maybe 5 years old. He was sitting on a bench while she was on the ground tying his shoe. He was swinging his leg, reading some comic book to her. Poor lasses feet barely touched the ground!" He lets out a breathy laugh before pausing for a moment. "Just got me thinking."

"About?"

"Bein' a dad." He stated, kissing the temple of your face. "Making you a mum."

You smiled into his chest. John knew you wanted kids, and he did too. The time just never found itself convenient. And even now there are uncertainties, but the knowledge you have that John would be an excellent father left you planting seedlings of the idea in his head when you had the chance. Passing by a pair of cute baby shoes in the store. The ring of adolescent laughter when you'd visit the aquarium. Or even a dress you would buy, waiting for your husband to compliment it before mentioning the garment worked as a maternity piece too.

Something had been pulling at his paternal strings lately, however. He yearned to fill the house with the both of your makings. Leaving your marks in its foundation. Whether that be with the rug you both haggled for at the flea market. The broken spring of your living room couch, product of an intense wrestling match between you two. (In which both parties were considered victorious by the end.) Or the poolhouse-toned blue paint that made its acquaintance on the crown molding of your bedroom wall. (Also caused by some spout of play fighting or whatever attempt Price had to get his hands on you.)

You leaned back to search his face, only finding a look of great fondness pulling at his features. Your palms came to cradle the sides of his face before a smile stretched on your own.

"Yeah. I think I'd like that." You brought his lips to yours, embracing him in a tender touch as you laughed into the kiss. Your hold on one another tightened. Knowing that Price was ready to take such a giant step now made you giddy as you imagined him holding his future child, playing make-believe with them, and cleaning up their bumps and bruises from playing in the yard.

"Can't believe you're saying yes to a baby before a dog, John." You both laughed before you turned your head at the smell of burnt garlic.

"Shit!" You quickly grabbed a wooden spoon to stir at the red mixture before turning the stove off.

"Don't tell me you lost your touch already, sweetheart?"

"You were distracting me." You declare, pointing your spatula at the towering man. "Just get the bowls from the cabinet and set the table, yeah?"

"Of course, hun." He mocked.

You glared a burning look into the back of his before he did as instructed, your temper cooling as you poured the pot of soft noodles into a strainer.

You and John were able to turn a house into your home. Soon the floor and walls would be sheathed in memories of your family. One of the first being your dinner of a burnt tomato rigatoni pasta.

[the-witchhunter]

Apples in Caramel Bourbon Sauce

Want a delicious dessert? Want to up your game? Why not both? This recipe once literally got me laid, it’s that damn good, so use at your own discretion

Or not, I’m not your mother

Ingredients:

2 apples (gala or honeycrisp recommended)

1/2 cup - 3/4 cup sugar (depend on size of apples and thus the amount of sauce needed)

4 tablespoons butter (I use salted, if using unsalted I recommend a pinch of salt on the final step)

“A splash” of bourbon (couple tablespoons to a 1/4 cup)

1) core and cut apples. Peeling is optional. Smaller pieces will cook faster so I prefer cutting into 1/8 slices and cutting those slices I half, but theoretically you could just cut the apples in half. Just make them roughly the same size

2) have all your ingredients on hand. Seems silly to make this its own step? If you have to hunt down during the next step you risk burning and starting it over. Just have your stuff ready

3) in a dry frying pan, add sugar and heat on medium. DO NOT WALK AWAY! Heat until sugar is melted and caramelized. It’ll start to darken and at this stage it can go from perfect to burnt very quickly. Stir with wooden spoon if needed to prevent burning but it’ll likely clump. Just break up clumps and it’ll melt when it’s hot enough.

4) add the butter and stir to combine. At this point it’s a very rudimentary caramel sauce.

5) add apple. It’ll likely seem too thick and not coat the apples immediately but just let them cook, stirring occasionally until apples are tender. How long? Depends how big you made your apple chunks. Sauce will get thinner as it pulls out moisture from the apples 

6) fish out cooked apples once tender and set aside

7) reduce sauce for a minute or two

8) add splash of bourbon (not from the bottle directly) and cook until harsh alcohol taste is cooked off

Serve by itself or the recommended method of over a scoop of vanilla ice cream, still warm

Makes 2-4 servings

[feyburner]

hey man do you have any banging cinnamon recipes

Yes! Below are my recipes for Monkey Bread and Gooey Cinnamon Rolls.

They use the same enriched dough for a base. You can also use this dough for cinnamon babka, other types of sweet rolls or buns, etc.

Also here’s some recipes I want to try:

- Brown Sugar Cinnamon Shortbread (made this, it rocked)

- Cinnamon Roll Focaccia

- Pumpkin Cinnamon Sourdough

- Coffee Cake (King Arthur’s Recipe of the Year!)

Also check the giant apple pop tart thing I made in a recent post tagged “food” it was so good.

MONKEY BREAD

MAKES: 1 bundt pan (if no bundt pan, use 9x13” pan)

INGREDIENTS

DOUGH

3 ½ cups (420g) AP or bread flour

2 ¼ tsp (1 packet, 7g) instant or active dry yeast

1 cup (227g) full-fat milk, warm

2 Tbsp (25g) sugar

2 Tbsp (28g) butter, melted

1 egg, beaten

1 tsp kosher salt

CINNAMON SUGAR

½ cup (100g) white sugar

1 Tbsp cinnamon

BUTTERSCOTCH SAUCE

1 cup (200g) brown sugar

½ cup (113g) butter

1 tsp salt

¼ cup heavy cream or evaporated milk

DIRECTIONS

In a large bowl (or the bowl of a stand mixer), whisk together yeast, milk, and sugar. Cover and let sit 5 minutes until frothy, then whisk in butter, egg, and salt.

Add flour and mix for 2-3 minutes to form a very moist, sticky dough.

Let dough sit untouched in bowl 5 minutes so flour absorbs moisture. After resting, dough will pretty much immediately be smooth and workable instead of too sticky.

Transfer dough on a clean, floured surface. Sprinkle flour over the top. Knead, dusting lightly with flour as needed, until dough is soft, smooth, elastic, and springs back to form in 2-3 seconds when poked, 6-7 minutes.

1st Rise: Cover and let rise 1.5-2 hours until doubled in size.

Near the end of 1st Rise: Grease a bundt pan. Combine cinnamon sugar ingredients in a bowl.

Make butterscotch sauce: In a saucepan, combine brown sugar, butter, and salt. Bring to a boil over medium heat, whisking frequently. Turn off heat. Slowly pour in heavy cream (it will froth and spit). Stir until smooth. Put back on the heat until it reaches 240°. Then set aside.

Once dough is risen, pinch off bits the size of donut holes. Roll each dough ball liberally in the cinnamon sugar, then drop into pan. Halfway through, pour ½ of the warm butterscotch sauce over the dough balls. Reserve the other half. Sprinkle any leftover cinnamon sugar over the dough balls at the end.

2nd Rise (Proof): Cover and let rise until visibly puffy, 20-30 minutes.

Preheat oven to 350°. Once dough is proofed, pour remaining ½ of butterscotch sauce over the top. Shake gently to make sure sauce sinks to the bottom.

Bake 35-40 minutes until top is a deep golden brown.

Let rest in the pan 15 minutes. Then carefully flip monkey bread onto a large plate. (If you remove too early, the sauce will be runny. If you remove too late, it will stick instead of coming out easily.)

Serve warm.

NOTES

- Butterscotch is just caramel but with brown sugar instead of white.

- Many recipes use a simple butter and brown sugar sauce, but it can result in a grainy, crystallized texture. Add cream and heat all the way to 240° to get a gooey, silky caramel texture.

GOOEY CINNAMON ROLLS

MAKES: 12 rolls (1 x 9x13” pan)

INGREDIENTS

DOUGH

3 ½ cups (420g) AP or bread flour

2 ¼ tsp (1 packet, 7g) instant or active dry yeast

1 cup (227g) full-fat milk, warm

2 Tbsp (25g) sugar

2 Tbsp (28g) butter, melted

1 egg, beaten

1 tsp kosher salt

FILLING

1 cup (200g) brown sugar

½ cup (113g) butter, very soft

2 Tbsp cinnamon

optional: 1 cup chopped walnuts

+

½ cup heavy cream or full-fat milk, warmed right before rolls go in the oven

optional: Vanilla Glaze (1 cup powdered sugar, 1-2 Tbsp milk, 1 tsp vanilla. Stir until smooth.)

DIRECTIONS

In a large bowl (or the bowl of a stand mixer), whisk together yeast, milk, and sugar. Cover and let sit 5 minutes until frothy, then whisk in butter, egg, and salt.

Add flour and mix for 2-3 minutes to form a very moist, sticky dough.

Let dough sit untouched in bowl 5 minutes so flour absorbs moisture. After resting, dough will pretty much immediately be smooth and workable instead of too sticky.

Transfer dough on a clean, floured surface. Sprinkle flour over the top. Knead, dusting lightly with flour as needed, until dough is soft, smooth, elastic, and springs back to form in 2-3 seconds when poked, 6-7 minutes.

1st Rise: Cover and let rise 1 hour until larger (if not doubled) in size.

Make filling: Beat all ingredients together into a smooth, dark paste.

Roll out dough: On a clean, floured surface, roll out dough into a large, ½”-thick rectangle about the size of a baking sheet, 12x17”. The thickness is more important than the size.

Spread filling over the dough in an even layer. Leave ½” of space at the edges, and 2” of space along the bottom for easy sealing. (If using walnuts, sprinkle over top.)

Starting at the top, tightly roll up the dough lengthwise. It helps to start in the upper corner and go sideways first, then straighten out. Roll tightly to avoid gaps. Pinch the dough to seal along the seam.

Using a large, sharp knife or unflavored dental floss, slice the roll into 12 pieces. If they get a bit misshapen, just pat back into shape as you go. They don’t have to be perfectly round.

Proof: Arrange the rolls in the pan. Cover and let proof for 30 minutes until puffier.

Preheat oven to 375°.

Pour the warm cream or milk over the tops of the proofed rolls, letting it pool in the bottom of the pan.

Bake the rolls for 25-30 minutes until the tops are golden brown.

Let rest in the pan for 15 minutes before removing. If using Vanilla Glaze, drizzle over the rolls while they’re warm but not hot.

NOTES

- Same dough as Monkey Bread. I’ve experimented with richer enriched doughs (most recipes use more sugar and 2 eggs in the dough) but I tend to find them too cakey. I prefer a soft, almost stretchy, bready cinnamon roll.

- Pouring warm milk over the rolls before baking = soft, moist, and gooey.

- I’ve found that baking at 350 takes too long for the tops to get golden brown. I go for a higher temp (I’ve gone up to 400) to avoid overbaking.

[ericsprincess]

i can't stop for you and me

nc-17, Sung Hanbin/Reader, office au, lawyer!reader, also bully!reader (kinda), doormat!Hanbin, cunnilingus

~~~

A/N: Reparations ;) This is a gift for a friend. I'm not a ZB1 fan and I don't know them well, so I hope it’s at least a little bit of a fitting scenario for Hanbin.

~~~

Fucking CUTE. You think while spinning your pen between your fingers. You’re sitting behind your big wooden desk, peeking over the dossier that you’ve been pretending to read for the past 15 minutes, your eyes scanning through the office in front of you, until they find your favorite target - your new pretty assistant, Hanbin. 

To be honest, he’s not even doing anything particularly cute, he’s quite literally just doing his job, staring into a computer screen and typing occasionally. He’s that pretty and adorable just by existing, with his delicate porcelain doll face and black hair.

I should have hired that old lady, you lament, but you know it’s bullshit. You knew you’re gonna give him a job offer the moment he walked into the meeting room for his interview, all fresh from school and excited to start his career. He looked so proper and polite, thoughtfully answering every question, even daring to blush and sweat under your scrutiny. You took one brief look at his CV to check if he’s qualified enough, and he was. There might have been better, more experienced candidates, but you decided to do this thing for you, just this once. Treat yourself. 

And now it’s coming back at you in full force. 

This is not good. This is a problem. His presence makes you feel things and all of them are inappropriate at the very least. 

It’s not helping that he would obviously bend over backwards to make you happy. You don’t even need to finish the question and he’s already eagerly rushing to complete whatever unnecessary task you made up this time. No request is dumb enough for him to object, and you actually tried. He would just happily go about his way to fulfill it. You could send him to sort cases by alphabetical order backwards and he would just ask when it’s supposed to be done. Sometimes you like to ruffle his feathers a little more by giving him work that he’s clearly not ready for, like that one time where you made him give a presentation to your client instead of yourself. You actually thought he’s going to faint, but somehow he powered through it just by sheer determination, earning an approving smile and nod from you, going all red in reply. 

Not to say that thanks to his good looks he solved your perpetual problem of missing partner at every work function and dumb dinner party with clients. Now you get to drag your handsome assistant along as your plus one to every event, where you can not only parade him around, but also enjoy him fussing over your comfort, bringing you drinks, holding your coat or bag and even driving you home. You can see the jealousy in others and it makes you secretly happy. 

You wouldn’t be able to do that, if you hired that old lady. 

And even today, despite being already long past his shift, he still decided to stay working late, just because you did. The office is already empty and dark, the only sole source of light shining on his face is his computer screen in his cubicle and the light coming out of your glass walled office. 

He rubs his eyes. 

You slap the dossier down on your desk.

“Hanbin-sshi, can you please come here for a second?” you call out. 

“Yes, ma’am,” he immediately replies and gets up. He’s sluggish and obviously tired and you almost feel bad for him. Almost. 

“Can I help you with anything?” he asks. 

“Yes. I would like you to run to the Starbucks, I want some coffee. I’d like a venti pumpkin spice latte-” you pause, seeing as he’s struggling to fish out his phone to take notes. “with four shots of espresso, almond milk, light caramel drizzle, light foam, one pump of pumpkin sauce, one pump of maple pecan sauce and salt topping. Thank you.” you smirk at him as he’s dutifully tapping everything down. 

“No problem, I’ll be right back, ma’am,” he bows a little and rushes out of the door. 

Your stomach rumbles. Actually. 

“Actually!” you call out, but he doesn’t reply. You jump out from behind your table in hope of maybe being able to catch him, but when you run out of the office you can see he’s already left.

Oh well. Maybe I’ll just send him for the second time, when he gets back. 

You turn back to return to your office, when his computer pings with a message. 

Huh? He didn’t lock his computer? 

You take a look, and really - he didn’t. He must have forgotten or just didn’t care, since no one else is left at the office at this time.

Moreover, the message is not from your designated work chat app, but from a personal one. You lean forwards to take a look at the unread notification. 

matt says: so how’s the late hours with the sexy boss going? dude you’re a masochist. 

You blink. Without any hesitation you click on the chat and scroll through the last messages. 

hb says: fuck it's getting really hard to hide my boners from her

>every time she orders me around i can barely think

>i just go home and jerk off everyday thinking about her bossing me around

>if she ever finds out im screwed

>i literally stayed working late, just in case she wants something

>she could ask me to eat her pussy under her desk and i would just crawl under 

>matt i’m so fucked

Your reflection on the computer screen twists into a wide grin. Oh. What a beautiful bunch of revelations. 

You had a hunch that he must like taking orders and feeling accomplished by completing tasks, but you didn’t know it’s sexual for him. Much less, that it’s because of you, in particular. But hey, at least it validates your own interests in this little game. 

You do your best to curb your giddiness and return back behind your desk. Hanbin appears a few minutes later, with your coffee in hand and a little bag in another. 

“Here, ma’am. I also took the liberty to bring you some snack, since it’s really late and you must be hungry.” he hands you both. 

You open the little back and pull out a blueberry muffin. “Thank you, Hanbin-sshi,” you take a bite. “It’s like you’re reading my mind. I hope I’m not putting you through too much trouble.” 

“Oh, no, really, it’s not a problem,” he’s quick to assure you, shaking his head. 

“Hanbin-sshi, it’s such a joy to have you. You’re always so eager and helpful, I could not pick a better assistant,” you smile kindly at him. 

“T-thanks, ma’am, this really means a lot to me.” he stutters, cheeks already burning red. 

“Sometimes it feels like I could ask you to eat my pussy under my desk, and you would just crawl right under, wouldn’t you?” you ask with a smirk.

He freezes. Gotcha.

“I-..”

“You?”

“I- I actually, I would,” he admits. He looks nervous, like he's sure he’s busted, outed as a pervert and will be fired immediately. It looks good on him.

“Okay,” you nod and push yourself off your desk on your chair. You gesture at the space. “Be my guest.”

He looks at you disbelievingly, as if he’s not sure if you’re serious or if it’s just some kind of a prank. But eventually, he seems to make up his mind. 

He slowly falls on his knees. He looks at you, as if to check whether it is really something you want, and when he sees you’re not putting a stop to it, he slowly crawls on his all fours under your big desk. 

You roll your chair back to its place. You look down, where two big eyes are staring right back at you. 

“I hope it were not just empty words, Hanbin-sshi. I’m sure you don’t want to disappoint me,” you warn him. 

“No, of course not, ma’am,” he hurries to assure you and visibly gathers all the courage to actually touch you. He runs his hands over your legs and leans forwards. 

He starts kissing your thighs, while bunching your skirt up, even daring to suck and lick a little at your skin. He slowly gets to your pussy and he doesn’t hesitate to lick over your panties, already wet ever since you discovered his true feelings. It’s like he’s trying to get as much of your taste as he can through them, licking until they are completely drenched with both your juices and his saliva. He’s kneeling in front of you, holding you around your hips, his whole face buried in your crotch, like he doesn't care if he can even breathe. 

It feels good and you’re getting more and more aroused, but you can’t wait for a more direct stimulation. You grab him by his hair and pull him off you by force. You quickly lift yourself up to pull down your panties, and he frantically helps, even tries to dive back in, but your hold won’t let him. 

You look into his eyes and wait a second until he calms down a bit, while he whimpers. He’s all red and clearly aroused and he looks so pretty, you’re sure you will never forget this sight of his delicate face, eager to pleasure you. 

“Now you can,” you say and let go of his hair. He doesn’t hesitate a moment and quickly leans forwards to get back your pussy. 

It feels like his tongue is everywhere. He’s licking all over your pussy and trying to push his tongue in. You have half a mind to tell him to use his fingers, but his tongue already feels so good, you want to see if he will manage to make you cum only like that. 

And it seems he will, since when he moves to your clit, it’s basically game over for you. 

He’s clearly bringing out his A-game, rubbing all over your clit with flat tongue in cruel tempo, building up your pleasure, until he can tell you’re getting close, then switching to quicker flicks, his mouth sealed around your pussy as if he was making out with it. 

You’re getting close and you know he can tell, just by the sounds you’re making. You’re so wet it must be dripping off his face. He’s tireless, his tongue never stopping, he’s even moaning a little, as if it was him being pleasured.

You grab him by his hair and push him even closer and then you’re cumming, smothering him with your pussy and juices and not letting him breathe at all, not until you’re finished. He’s not fighting it, letting you ride his face as much as you need, slowly coming down from your orgasm. 

You let him go, and he takes a deep breath. He looks up at you.

You roll your chair back a little. You take a moment to enjoy the look at him all out of his mind, kneeling under your desk, red, sweaty and disheveled. He’s breathing heavily, aroused and undeniably close to orgasm, without even touching himself.  

“Are you hard, Hanbin-sshi?” you ask. 

It’s a stupid question, his cock is obviously tenting his pants, even leaving a dark wet spot on them. But he nods regardless, eyes glazed over, face still wet. His black hair is sticking to his face a little.

“If you manage to drive us to my apartment without either crashing or cumming, I’ll suck you off. What do you think about that?”

You can see his breath hitching. He doesn’t even need to answer. 

“Go get your coat.”

[sundove88]

The Cookie Chonk Chart!!

So recently, @thetropicalfairy and I have had a discussion about which Cookies would be considered chonky- and here is the entire list! And the pic was made by her as well.

Note: Some OCs will be on this list- and some folks not shown in the pic will be as well. If there’s anyone you want to add to the list, that’s ok!

A Fine Boi (Somewhat Chubby): Herb, Churro, Aloe, Gold Citrine, Okchun, Elderberry (OC), Sable, Icicle Yeti, Grapefruit, Tiramisu, Habanero, Bubbles Dragon (OC), Snapdragon, Blueberry Pie, Lilybell, Pecan Brownie (OC), Grandberry Brawler 1/Glimmerberry, Grandberry Brawler 2/Grapeberry, Honorable Paladin Trainee/White Choco Chip, Serious Paladin Trainee/Vanilla Bundt Cake, Kouign Amann, Caramel Arrow, Silverbell, GingerBrave, Dizzy Cookie/Gorgonzola, SuperCar Cookies 1 and 2/Emmental Cheese and Cambozola, Partay Cookies/Swiss Cheese and Raclette, Blue Slushy, Xylitol Nova, Shadow Milk, Eternal Sugar, Mystic Flour, Burning Spice, Silent Salt, Golden Cheese, White Lily, Bumbleberry,

He Chomnk (Mostly Chubby): Dark Cacao, Crunchy Chip (Post Odyssey), Ice Candy, Olive, Strawberry, Custard III, Rye, Cream Puff, Cherry, Blueberry, Pinecone, Amber Sugar, Sea Fairy, Walnut, Cherry Ball, Zombie, Frilled Jellyfish, Carrot, Cotton, Milky Way, Hero, Canele, Mille-Feuille, Vanilla Sugar, Longan Dragon, Buttercream Choco, Pancake, Tea Knight, Tarte Tatin, Captain Caviar, Milkshake (OC), Snowfall Villager/Cashmere, Kind Villager/Poplin, Pumpkin, Parfaedia Principal/Deluxe Sundae, Creme Knights Preceptor/Chantilly Cream, Scovillia Headmaster/Hot Pot, Berry Parfaedia Student/Berry Compote, Citrus Parfaedia Student/Marmalade, Prune Juice, Captain Caviar, Tangerine Tanghulu, WildBerry, Timekeeper, Pure Vanilla, Mango, Muscle, Cranberry,

A Heckin’ Chonker (Very Chubby): Lord Oyster, Mozzarella, Royalberry, Princess, Tiger Lily, Milk, Beet, Yogurt Cream, Cocoa, Chocolate Bon Bon, Mocha Ray, Bacon, Pastel Meringue, Cheesecake, Red Bean, S’More, Frosted Choco (OC), Choco Malt (OC), Coconut Choco (OC), Turtle Brownie (OC), Fudge Ice Cream (OC), Snow Sugar, Ananas Dragon, Vagabond, Gelato (OC), Choco Milk (OC), Second Watcher/Choco Chunk, Grandberry Merchant 1/Blueberry Muffin, Grandberry Merchant 2/Honeyberry, Grandberry Merchant 3/Pinkberry, Spicy Scovillia Student/Army Stew, Hot Scovillia Student/Spicy Rosè, Sauna Egg, Golden Cheese Kingdom Citizen 2/Manchego, Space Doughnut,

H E F T Y C H O N K (Extremely Chubby): Avocado, Hollyberry, Princess Professor Mimolette (OC), Prince Professor Cavatappi (OC), Mala Sauce, Capsaicin, Moon Rabbit (Mostly due to her huge rabbit form), Peperoncino, Potato, Eden Dragon (OC), Dark Choco (After he left The Cookies of Darkness), Macaron, Abalone, Lotus Dragon, Spinach, Half Avocado, Hot Mala Warrior/Spicy Noodle Cookie, Spicy Mala Warrior/Chili Sauce Cookie, Mangosteen (Lychee’s Disguise),

M E G A C H O N K E R (Seriously Chubby): Lychee Dragon, Affogato (Post Episode 14), Elder Custard, Affogato’s Disciple 1/Cortado, Affogato’s Disciple 2/Galao, Pumpkin Spice Latte (OC), Mysterious Priest/Compound Choco, Marble Bread, Plain Yogurt,

O H L A W D H E C O M I N (The Chubbiest of All): Pitaya Dragon, Eggnog, Gatekeeper Cookie/Couverture, Stink Eye Tortuca,

[eardefenders]

Sherlock & Co Recipes Masterpost

It suddenly dawned on me that having a masterpost for all the recipes would make sense (also I realised the search function on my blog is shit), so here you go! All the recipes I've listed for the various foods in the series. If it's listed, but not linked means either I haven't made a post yet or the link is broken.

Deruny

Ukrainian Borscht

Pampushka

Ice Lolly

A Cuppa (Tea)

Scones

Bloody Mary

Cornish Pasty

"Protein Breakfast"

Salted Caramel and Maple Latte

Hot Chocolate & Bailey's

Mulled Cider

Shepherd's Pie (Sandwich)

Cottage Pie

Fig and Saltana Cookies

Oat Biscuits

Cooked Goose and Parsnips

Dried Yak Meat

Bacon Butty paired with crisps and juice

Penne Pasta with Mascarpone & Tomato Sauce

[willtheweaver]

Alpha-write

Thanks @agirlandherquill this sure does look interesting

Rules: For every letter of the alphabet, comprise a sentence/short paragraph beginning with that letter

A- “All systems go. Let’s she what this new ship can do.”

B- Barely anything was standing on the planet’s surface. All around were huge craters and mountains of crumbled rock and dust. What water there was was as corrosive as hydrochloric acid. What kind of weapons could do this, and what kind of people would turn such tools of death on themselves?

C- Candles, beeswax, 50 count, the label said. So why was the box so heavy?

D- “Don’t move!” I stopped when I heard those words. Fearfully, I looked down at feet. One of them was right on top of a rune trap that was concealed in the leaf litter.

E- Everywhere was the sickly sweet smell of death.

F- Faith shall ne’re forsake me, when iron proves as feeble as flesh.

G- “Goblins can’t resist shiny stuff, you said!”

“Well if you weren’t a cheapskate and put some of your jewelry in the trap, we would have caught him!”

H- “Hake, extra crispy. Chips with salt and vinegar, extra curry sauce on the side. What does it all mean?”

“I believe that is his Friday takeaway order.”

I- Inside was totally different. Whereas the exterior was a grey and austere cube, the interior of the building was bright and decorated to the point of being gaudy and over the top.

J- Just lost contact with the rearguard. Radar has picked something up. It’s—[remainder of transmission incomprehensible] /end recording.

K- Kelp! If I could just make it…

L- “Ladies and gentlemen, remain cool, this is a robbery! Handover all of your valuables and no one—hey! You with the Nickleback shirt! That is not cool!”

M- “Must I remind you that it was your idea to drill holes in the bottom of the ship?”

N- “No man is more accursed than he who violates the sacred law of hospitality.”

O- “Open the door!”

“No.”

P- “Purple was never my color anyways.”

Q- Quiet. No wind, no sound of birds. Nothing.

R- Rust covered the steel beams and rebar sticking out of the cracking and failing concrete.

S- “Single malt, aged twelve years, heavy smoke with hints of seaweed. This was distilled in Islay.”

T- The order came up. Three shots espresso, ten ounces 2% steamed for exactly eighteen seconds, one pump vanilla, three caramel, one chocolate hazelnut, and the foam has to be cold and not mix with the coffee. WTF!?? I wanted to quit them and now.

U- Union pamphlets were everywhere. No doubt about it. Their meeting place had been found.

V- “Velocity is still over 5000 kph! We’ll burn up in the atmosphere unless we find some way of slowing down!”

W- “We’re with Witness Protection. You are in grave danger.”

“Me? I’m just an ordinary person!”

X- “X-rays can’t go through lead!”

Y- “You had to say something, didn’t you?!”

Z- Zzzzzzzzzzz.

“How can anyone sleep so soundly in a time like this??”

Whew! Made it through that one!

Tagging @diabolical-blue @darkandstormydolls @leahnardo-da-veggie @poethill @honeybewrites

@theeccentricraven @splashinkling @smudged-red-ink @mysticstarlightduck @eccaiia

@corinneglass @tildeathiwillwrite @fortunatetragedy and open tag

[kikuism]

top five things you’ve made in the kitchen recently!

yay i love sharing what i make!!

1) roasted eggplant lentil salad

low-key life changing??? i had no idea this combination could be so good. i'll do anything to eat more veggies and this is hands down my favorite way to do so. eggplant is already my favorite vegetable so i knew this was going to be a repeat dish for me. the flavorful lentils, garlic lemon dressing, caramelized eggplant + spinach and finely chopped tomato and a sprinkle of tangy feta = heaven

2) chicken manchurian

such a classic but for a long time it never worked out for me, i'd follow desi aunties on youtube and i'm sorryyyyy but i'm a stickler for measurements and when they start measuring '1 mug of flour' i'm like oh ! ok. then i found a recipe on a desi blog i've come to really trust (it's so refreshing to find a pakistani blog with gram measurements??? she knows what i need) and it turned out so good!!! the chicken finally came out super crispy and the sauce is to die for. my siblings always request this

3) spinach feta scrambled eggs

i don't have a pic of this help. and also technically it should be an omelette but my nonstick pan has basically lost all its nonstick ability so i just make scrambled eggs instead. i finely chop a small onion and saute it, add spinach, salt, pepper, and thyme and top it with feta it's sooooo good and so simple.

4) chicken puff pastries

this is another classic pakistani favorite and i used to make the traditional circle ones but ever since i found this recipe i've started making them into triangles bc it's sooooo much faster and no wastage. the buttery flaky pastry and succulent spiced chicken filling is to die for.....i will eat any pastry with any meat filling it's such a winning combination.

5) magic broccoli

does this count LOL it's sooooo good and when i made it i legit are half the pan on my own, something about the seasoning of olive oil, lemon, garlic, salt and pepper and parmesan cheese turned the humble broccoli into a divine food. the dark edges are my fave omg so crispy and the flavor is so concentrated. I LOVE ROASTED VEGETABLES

[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

[makeitmingi]

my family never does anything simple.

tomorrow is my oldest aunt’s birthday and she requested a birthday brunch.

today, my cousins and i (her nieces and nephews) spent the day preparing for tomorrow. we made jams, homemade baked beans, sour cherry sauce (for cobbler filling), salted caramel sauce and bread for french toast.

and tomorrow morning, we will each be taking a breakfast station in the kitchen; french toast, waffle, pancake, eggs & bacon

[beepbeepsan]

Sandwich Scouting: The Eliot Bagel

As a new year’s resolution, I’m breaking out of my usual sandwich habits to try new flavors and seek new experiences. For November, I tried a recipe inspired by some guy on Leverage (😁), posted by @2glassesofchianti here, and suggested to me by @thirdspin! Thanks!

Description: Turkey, tomato, cheeses, and caramelized onion bagel sandwich.

Rating: 8/10

Difficulty: 2/5

I made an effort with this one, guys! Bread has frequently been the low point, so I made sure to go to an actual bagel shop - but unfortunately they only had plain bagels by the time I got there. Oh well I tried.

The sandwich was very good, although extremely slippery & messy due to the cream cheese melting (maybe I go too hard on the cream cheese). The turkey, tomato, dill havarti, and bagel all had pretty mellow flavors; it was the seasoned cream cheese and of course the caramelized onions that starred. I didn't mind that at all! But something sharper in the other ingredients would have been nice to balance it.

I knew caramelizing onions would take a while, so I watched a couple episodes of a comfort show while prepping dinner. I did this instead of working on my writing.

This was my first time making caramelized onions, but I think they turned out well! I spent a good 40-50 minutes cooking them down slowly.

Steps:

Caramelize some onions. There's a bajillion articles on how to do this. I thinly sliced sweet onions and cooked them in nice olive oil & salt for about 45 or 50 minutes on medium low heat, stirring frequently, until they were super reduced and very brown.

Flavor some cream cheese. I mixed in sliced green onion, minced garlic, garlic powder, onion powder, black pepper, and a tiny bit of vinegary hot sauce.

Toast your bagel. When it's almost done, sear your sliced turkey in the onion pan.

Build: bagel bottom, cream cheese, turkey, dill havarti, sliced tomato, caramelized onions, more cream cheese on bagel top.

Wrap in foil and bake at 400 F / 205 C for 6 minutes.

If I tried it again: I'd use an everything bagel like recommended. Maybe a sharper cheese too, to combat the onions; I didn't really taste the havarti. A lettuce leaf would be a nice addition as well for some crunch. Sorry for questioning you, Eliot, whoever you are.

Misc. notes: Are caramelized onions damn tasty? Hell yeah. Am I likely to make them again? ...actually, maybe. I'm a person of simple taste and little patience, but these may be worth the time once in a while. I sure enjoyed them on my sandwich, and I'm looking forward to eating the rest. I still have a bit of goat bleu cheese that may go well...