#and then i add poached eggs on top

[discworldwitches]

i have been making roasted yam & braised arugula and poached eggs for breakfast/lunch and the difference from being overstimulated in the last few moments to how i feel after i have eaten is so major and makes the cooking worth it

[gothiccharmschool]

I have finally mastered poaching eggs in the microwave!

Add about 1.5 cups of water in a glass measuring cup.

Heat the water in the microwave for about a minute. Maybe a minute + 15 seconds.

Crack the egg into the warmed water.

Cover most of the top of the measuring cup with plastic wrap. I leave the spout portion uncovered.

Microwave for 45 seconds. Maybe a minute. (It, of course, depends on the finickiness of your microwave.)

Remove the measuring cup and let the egg sit in the hot water for 10-20 seconds.

Remove the egg with a slotted spoon.

Eat your poached egg with whatever you want! (I'm having mine on avocado toast, because I want to show solidarity with the Millennials or whatever generation it was that were told that was why they couldn't afford houses instead of the real reason of poor wages and rising inflation and fuckery by the upper classes.) (Also because avocado toast is delicious.)

Poached eggs!

[dailyfoodlovers]

idk i just feel like even though im talking to a lot of people no one really shows me any special attention when im funny or talks to me to tell me how much they think im cool in private. its just hard to fee like im reallly genuinely valued in these more casual relationships.

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

More Easy Egg Recipes

How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.

Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.

How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.

Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

88 comments / 56 reviews

Print

Soft and Creamy Scrambled Eggs

PREP 10mins

COOK 5mins

TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt, or more to taste

Directions

Adam and Joanne's Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg

AUTHOR: Adam and Joanne Gallagher

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[hotcheetohatredwastaken]

what do you think the chains favorite breakfast foods are (if they eat breakfast)

I WAS HALFWAY THROUGH ANSWERING THIS AND MY PHONE DIED AND DELETED EVERYTHING I HAD WRITTEN, DEATH AND SORROW AND DESPAIR.

Okay I'm good now.

ANYWAYS, I split you ask into two sections: first, their favorite food ever if they can get their hands on it, the second what they like to eat on the road. And then a final unhinged rant at the bottom about the one thing about teenage boys/young men and their food that I'll never understand: Bacon.

Legend--I have a feeling that he likes sweets. Specifically, waffles with whipped cream and berries. They're a little burnt, but Ravio made them for him, so he'll pretend he doesn't notice (and grows to like them better that way). On the road, he'll go for coffee/tea (he's not picky) if one of the others make it, or nothing at all.

Hyrule--does he have a favorite breakfast food? Food isn't very stable where he comes from--Legend and Wild would spoil him so much in regard of expanding his palate. But I imagine that something like a fried mixture of beef/sausage, vegetables, and a starch (perhaps an even poorer version of an already poor person food Shepherd's Pie, perhaps? it could be a breakfast food) would be a sort of filling, tasty, and easy to procure/make/preserve food that he'd like. On that note, I would say something simple, easy to get and preserve, and hardy would be his go to breakfast on the road--maybe meat jerky.

Wild--Also a sweets person. Fruit cake, cinnamon rolls, frosted cupcakes, basically all the little delicacies he could get at a dumb party 100 years ago, he ain't picky, it's for breakfast and it's fueling a day long sugar high. On the road he, unlike the other Links, can be pretty creative with his breakfasts, and he likes his spice as well. So, I think he'd like Meaty rice balls.

Four--direct this question to someone else please. He has four voices in his head fighting to answer right now, and none of them agree. I surely dont know if he doesn't.

Time--Pancakes and farm-fresh scrambled eggs and toast with jam. Malon makes it for him. What can I say. On the road he is a habitual coffee drinker, he wouldn't be functioning in the mornings without it. But he'll also take a poached egg if he has the time (heh).

Warrior--unlike Time who is a habitual coffee drinker, he is a coffee connoisseur. He likes the breakfasts they serve at the castle--a lot of meats and fruits, expensive, and on top of it all, well plated. Not to say that he can't eat simply--he was in a war, mind you--just that he prefers not to. On the road, he strikes me as the kind that would drink those tasteless quick oats (y'know you just add water, shake and go?) and also be very vocal about much time (heh) it's saving him (being none). I don't know what the Hyrule equivalent of those are.

Twilight--our favorite country boy. I think he likes a true southern breakfast. Ham and pan-fried potatoes and eggs over-easy, with a side of cheesy grits and sausage biscuits and gravy like Uli used to make for him (I HC this man has a black hole of a stomach, out of all the Links). On the road he'll inhale a boiled egg or two (salted and peppered if he's feeling fancy) that Wild made for him. I also head canon that Twilight likes tea with an intensity. And not only sweet tea, but like, ALL of the teas. He gets obsessive. I literally have in my detail/subplot tracking documents for BDOR the following entry underneath chapter 8--Tea: "Twilight’s cure to Wild’s voice is tea. His cure to life’s woes is tea."

Wind--whatever his grandma is making, probably with seafood involved. I've had a crab-spinach-egg casserole for breakfast before, it was good, so I'll give him that. On the road, I can see him packing a lot of bread and some meat (dried fish if he can get it).

Sky--This guy honestly has me stumped. Do those on Skyloft eat Loftwing eggs, or are they considered taboo? They have a lot of pumpkins around--do they incorporate them into their meals?@needfantasticstories you know a lot of Skyward Sword lore, bequeath me your wisdom. Anyways on the road he's a meat and bread person like Wind. Practical.

Now, for my rant about young men and their food quirks:

Bacon. Bacon, as I have witnessed, drives the most reasonable of men insane.

I just a few things to say about this. I have younger brothers, and I born witness to many male sleepover parties. I--as the resident nasty fe-male XD--have been (forced) to cook for them in the mornings. Set a pile of bacon in front of them (or really any meat, but I have found that bacon has the strongest affect) and they turn into WOLVES. They start to crowd around and stare as soon as they begin to smell it (which hey, give me space in the kitchen, please!), snatch it up before the grease even cools, and then retreat into their separate corners of the living room/kitchen and scarf it down, all while avoiding eye contact and projecting just how much they don't care about the bacon they're eating (perhaps so one of the others don't take notice and try to steal it). There's an odd little ritual/rules to the thing, too: for example, it's frowned upon to take more than three or four pieces at a time, there has to be enough for everyone, obviously; but if you finish a second and third serving before some poor sod stumbles in and gets himself a piece--why that is acceptable, even encouraged. But at all times, you could feel them watching each other, judging whether each person had taken acceptable amounts. 6 at once, I have determined, is veritably considered too much, as I have watched an entire group of mid-late teenage boys chase another through the house and outside for this crime of greed. Another thing was the presence of literally any other edible food. If there was anything else--eggs, fruit, even something like a few slices of unbuttered toast or coffee or juice sitting out, this reaction was largely tempered--even if none of the boys took the other foods, they would take a meager one or two pieces of bacon and be satisfied, perhaps reassured that other food was present and their hope of a filling breakfast was not in vain. Most, at that point they would restrain themselves from eating anything (other than their bacon tax) and wait so that everyone could eat together. But the mad scramble that occurs when there is bacon and only bacon in the kitchen (even if other things are cooking, nearly done, and visible to them) is otherworldly.

I never saw it with anything else, not eggs, not fruit, not even sausage or any other breakfast food. And it must be noted that I was exempt from their little ritual of judgement--perhaps as the only woman, or perhaps as the cook, I was allowed to take as much bacon as I liked from the pile, once the initial wave had attacked and retreated with their bounty (and the strips of bacon had cooled enough that mortal human hands such as my own could pick them up). And while they behaved like beasts, I was always very politely thanked for making breakfast once it was over and the frenzy had abated.

Anyways, your ask got me thinking about Malon making a pile of bacon for the boys, activating the beforehand undiscovered "PANIC! BACON!" mode in their brains, and just being utterly confused as they turn into animals. Just the boys descend, and then a few shouts of "Thanks, Malon!" drift in on the wind as they scatter like racoons with treasure, leaving an empty plate spinning behind them.

[sgiandubh]

For a very quick, but effective fix: Pasha's improv rustic pizza

Meet Pasha IV, Shipper Mom's British Shorthair spirit animal and soulmate:

This is the most lazy & gourmet being ever to grace this planet, so it's only normal to dedicate the following quick fix recipe to him (pets are never 'it' in this house, nor should they ever be - damn grammar!).

This is a freestyle recipe I invented for myself back in my first days of desperate cooking apprenticeship, in Paris. Leaving home at 18, with virtually zero food skills, I quickly realized it was not reasonable to eat every single day in town. My path to cooking began with books, fantasizing scrumptious recipes and a lengthy, persevering trial and error process. I always was a difficult, horrendously fastidious client, but now I was slowly turning into a monster, keeping my eyes peeled on cooking gestures and mannerisms, wherever I could find them.

This pizza experiment was an instant success and the moment the coin dropped: I actually could do things to and with food, that would be something more than survival. The rest is reading ahead, combining ahead and never being shy to ask around for that recipe. From taxi drivers to friends, they were all more than happy to generously indulge, all around the world.

You need whatever you have loitering around in your fridge and you aren't really sure how to recycle. I even happily, barbarically put mac & cheese or cold satay noodles (want my recipe? I poached it in Phnom Penh) on it. Tuna/corn/red onion is a sure combo and so are deli bits and bobs/corn/Vidalia onion. Cold roast beef, too. Diced ham, onion and even roasted potatoes leftovers, plus heavy cream - only in winter. Sardines (tinned), lemon/orange zest, ground pepper and perhaps a dash of coriander leaves (add herbs at the end, otherwise, they will go bitter). Fresh goat cheese, pistachio, figs (even fig jam will do) and balsamic vinegar. Sky is the limit. I also never use Mozzarella, and yes, please curse me - I always use Irish red cheddar, because this is what you are likely to find in my fridge until the end of time. And whenever you can or see fit, break an egg on top of it three to five minutes before you take it off the oven: it's called Pizza Radio and it is a local Corsican secret.

Preheat the oven at the usual temperature: 350 Fahrenheit/180 Celsius.

Unroll a store-bought pizza pastry sheet in a parchment paper lined 13x8 baking pan. Let rest while you prepare the easiest sauce in the world.

Mix Heinz ketchup, Sriracha and sweet Thai chili sauce. Should yield about a cup - proportions vary according to your own resistance to heat: one of the reasons you should taste your own concoctions and do it often. If you went overboard with the sacred Sriracha, immediately add honey or some brown sugar, until rectified. Add two Tablespoons (30 ml) of EVOO and mix well. Spread on the pizza pastry sheet with your usual brush.

I always try to use this one, but any brand will do:

4. Add the grated Cheddar, with spiral, clockwise movements (this is something I stole from a pizzaiolo in Florence, it is the only way to make sure all the surface gets evenly covered).

5. Thinly cut the onions (you know: halve them, then go ahead exactly like you would do for onion rings or quarter them and go ahead for more caramelized crunchiness, curse TPTB and cry your arse out). Add them on top. I had red onion - it is stellar with cold cuts.

6. Add whatever it is you want to garnish the pizza with. In my pic, we had thinly cut (recycled) debreceni kolbász (Debreziner) sausages and diced Prague/cooked ham (you need something more neutral to counterbalance all that heat).

7. Finish off with 150 grams/5 ounces (drained) canned sweet corn. No particular brand, but make sure it's dry before you add it on top of this.

8. Bake in a very hot oven for about 20 to 25 minutes. Take out, let breathe (5 minutes tops), cut and devour. I guarantee no leftovers.

You're welcome! We'll get to more serious things this evening, though.

[buffetlicious]

The lazy Susan was quickly filled with dishes as we continued with our reunion dinner. The Prawn Paste Chicken (虾酱鸡) featured plump and juicy mid-wings coated in a batter of fermented shrimp paste. Also known as Har Cheong Gai, it is crispy with an umami aftertaste and a hit with young and old.

The stir-fried French Bean with Dried Shrimp (虾米四季豆) might look deceptively plain but plain and simple it is not! The string beans or green beans is flash-fried with minced hae bee (dried shrimps) to absorb the wok hei (wok thermal radiation or breath of the wok) yet maintained the crunchy texture and aroma of the sea (dried shrimp). This dish was one of the highlights of the dinner.

My nephew asked for this Fried Rice with Chicken (鸡丁炒饭) as he preferred it over the steamed white rice the rest of us are having. The Yam Ring (佛钵飘香) featured a ring of deep-fried mashed yam (taro) and filled with sautéed seafood such as prawn, squid and also various vegetables. Normally one would also find cashew nuts in it, but I didn’t notice any this time. Plating is done haphazardly as the chef just poured everything into the yam ring. If I will to do it, I would place the vegetables at the bottom and present the seafood on top with a sprinkle of crunchy cashew nuts over it. Anyway, dish is passable but not fantastic in taste and an “F” for presentation.

Popeye’s power booster canned vegetable is reimagined into Spinach with Trio Eggs (三皇苋菜). To enhance the power, three kinds of egg are used – normal chicken egg, preserved century egg and salted duck egg. Finally, the eyes is also protected with goji berry or wolfberry added into the thick soup. With all the above ingredients used, how can a vegetable soup like this not be good for you?

Fish Maw & Crab Meat Soup (蟹肉鱼鳔羮) is the most expensive dish of the night at S$45 (large portion) due to the two premium ingredients. The thickened soup is chocked with the spongy fish maw, succulent crab meat and I also detected mushrooms in there. Before eating, drizzle a few drops of the black vinegar and add a dash of white pepper.

The Emperor Chicken (皇帝鸡) is also known as herbal chicken. In the olden days, the emperor’s diet was strictly prescribed and monitored by physicians, because it was important for the emperor to be in excellent health in order to focus on governing the Kingdom. This was one of the healthy dishes the emperor ate! The chicken is wrapped in the waxed paper and aluminum foil then steamed for a few hours until the meat is tender and the flavours of the herbs is infused into the chicken.

The last dish to be served is the Poached Prawns (白灼虾). If the ingredients are fresh, you just need minimum condiments and simple cooking style to bring out the best in taste. So here the prawns are boiled in basically water, ginger and scallion for a couple of minutes at most. Chinese cooking wine is then drizzled into the broth to enhance the overall flavours.

For this reunion meal, we spent S$331.76 for the dishes, steamed rice and drinks including 10% service charge. I can foresee the next year we will be back here for our dinner again. After all the food is good and the place is nearby our houses.

[goron-king-darunia]

Eggtober 11th 2023

"Wiggly": Flan with Berries

(Clip Studio Paint, Gouache Brush, Dry Gouache Brush, some Pencil brush for detail, and the Circle tool and perspective tool for the plate. 30 colors. Around 1 hour and 30 minutes.)

Speedpaint at the end of the post.

I really should do some one to one studies one of these days. The shine on top was insanely fun to draw and fiddle with as was the shine on the berries, but the shine on the plate syrup is a little funky to me. Need more practice for sure but still happy with how it turned out. There's more here that I like and had fun with than I struggled with.

Hopefully the syrup isn't too sticky for @lady-quen's Breadbugs.

Technically an eggy pudding more than an overt egg, but I think it counts for @quezify's Eggtober. Am I playing a little loose with the rules? Absolutely. But it's either studies of various eggy foods or I'm gonna become bootleg quezify and only draw fried eggs every day. Like, yes, I'm basically the egg understudy because for two years I have drawn an egg a day for an entire month because of Ruben, but, like. I'm not here to stand in a fabulous shadow or step on any fabulous toes. I am here to draw edible egg. That has been my shtick since the first Eggtober. I am of course TRYING to stick to dishes that are well known for eggs being a major ingredient or dishes where the egg element is overtly visible, obviously. So you're probably not going to see a cheesecake here for example. Not for Eggtober, anyway. Cheesecake is much more well known for the cream cheese and the crushed cookie crust.

But, as with last year, you will be getting more than just "Here's a fried Egg." @quezify has that covered for sure. But you will definitely see loads of fried eggs. I still have 2 very nice fried egg ideas in my queue of things to draw, after all. But sometimes you just gotta play around. "Yes, flan is not egg. But it's known for including lots of eggies to get that custard nice and smooth and spongy and bouncy. Cheating every once in a while with a souffle or a flan is allowed because I say so. There's egg in there as a main ingredient. Fight me. XD

In all seriousness, what counts and what doesn't is wibbly anyway. Because, like, mayo is very much an eggy thing. The eggs stabilize the emulsion. Without them the mayo would just be separated oil and acid like vinegar or lemon juice. Hollandaise is also egg for the same reason. But if you add the mayo to a bunch of tuna, well, that gets wibbly right? It's the basis of tuna salad and definitely has egg in it, but the tuna ratio makes it much more tuna than mayo and therefore much more tuna than egg.

Unless you're a purist that think egg must be overt and independent in the dish, in which case fried egg, boiled egg, poached egg, and scrambled egg are about all you can get away with here, with various sauces. Which would be a fun challenge, I guess. But I am much more a form and constitution neutral participant. If it looks like an egg or if it contains significant egg, I am counting that. That's how we do it here on my blog. Categories are just wibbly boxes and I am playing fast and loose with them. Because it's fun. (This isn't really directed at anyone by the way. I'm just an anxious bean and I like to preempt arguments rather than have them.) But yeah, Egg King Ruben said I can draw whatever I want forever, so there. 😝

(Edit, forgot the gosh darn speedpaint again!)

[queen-tashie]

random question time! what are some of your favourites soups you've made lately? (recipes optional, I wouldn't ask that much of someone haha)

An excellent question!

The first is potato cheddar soup, which requires an immersion blender, or a regular blender and a lot of patience. I recently made it with some purée pumpkin because we had too much and didn’t want it to go bad haha

The second is a sort of poached egg instant* ramen soup. We usually add carrots, broccoli, or cauliflower, and top it with chopped green onions.

*instant meaning the instant packs but the process takes like 30 minutes instead of 3. Also part of the reason it takes so long is that my partner and I usually add 6-10 eggs to this soup XD the way we cook the eggs is one at a time

I’ll add some (very rough) recipes under the cut! I make soup from memory so just ask if something seems to be missing a step

Potato Cheddar Soup (3-4 servings)

1. Heat 1 TBSP of oil in a large pot on low-medium heat

2. Add diced onion and saute until slightly translucent

3. Add diced garlic and saute 1-2 minutes until fragrant

4. Add 4 cups of broth (or 4 cups of water and an appropriate amount of bouillon)

5. Add cubed potatoes and raise heat to high to bring to a boil (optional, add pumpkin puree if you need a way to use it)

6. Add salt (if needed, some broths are salty), pepper, a bay leaf, and other desired herbs (I added rosemary but beware if you add dried, it can fuck with the texture because they don’t get blended easily. Same thing with dried thyme)

7. When potatoes are soft, remove bay leaf and other large herb pieces.

8. Turn heat off and use immersion blender to blend potatoes, garlic, and onions until no chunks remain and soup looks thicker (I recommend wearing a long sleeve as immersion blenders can splash hot soup if they get too close to the surface or if the soup is too shallow)

9. Turn heat back on to low, add 1 cup of shredded cheddar and allow it to melt partially before stirring, to prevent it from sticking to the spoon

10. Add 1/2 cup heavy cream (or 1/2 cup of milk with 1/2 TBSP corn starch mixed in) and stir until fully incorporated

11. Remove from heat, spoon into bowls, and sprinkle shredded cheese on top. Add a dollop of sour cream if desired. Serve with your favourite bread for dipping.

Poached Egg Ramen (3-4 servings)

1. Heat 1 TBSP of oil in a large pot on low-medium heat

2. Add diced onion and saute until slightly translucent

3. Add diced garlic and saute 1-2 minutes until fragrant

6. Add 6 cups of water and 2 instant ramen seasoning packs. Add additional seasoning as desired

7. Add chopped carrots, broccoli, and/or cauliflower and turn heat to high

8. Boil until vegetables are almost soft or a little before desired texture

9. Grab desired amount of eggs, crack one egg at a time into the soup over a large spoon or ladle. Allow the egg to solidify on the outside enough before releasing it into the soup and adding the next egg. Repeat until desired amount of eggs are partially cooked in the soup. At boiling, this usually takes about 1-2 minutes per egg

10. Add 2 ramen noodle chunks and boil until done (usually 3-4 minutes)

11. Serve in bowls and sprinkle chopped green onions and/or sesame seeds on top

[daydream-cement]

Silly Questions About Gwen’s Characters Pt. 1

Part 2 | Part 3 | Part 4 | Part 5 | Part 6 | Part 7 | Part 8 | Part 9 | Part 10

This was a team effort between @bri-sonat and I (of course with help from the wonderful babies in the gc @na-shoba, @booitsrue, @funky--lesbian, and @margot-the-lesbian-god). He will be posting the next part! We will go back and forth with these fun little questions.

If they were an animal, what would they be? What is the first thing they’d do when they learn they’re an animal?

Brienne: Dragon, maybe? A force of nature to be reckoned with in human form and animal form. She’d fly around Westeros, looking out over the mountain tops, enjoying the freedom. Maybe take a little stop in Dorne, who knows.

Larissa: A cat. Larissa would appreciate a day where she could wander around Nevermore unnoticed or greeted happily by her students. Most likely she would nap in a window somewhere and forget about work for a bit.

Lucifer: A snake because uhm duh?? Snake :)

Phasma: A Sarlac or an Exogorth. Two foul ass monsters who feasts on human flesh, just like Phasma for real, except she doesn’t feast on human flesh, she just burns and cuts it instead.

Miranda: She’d be a cat, because she’s all “look how small, and their little whiskers and their little paws” and that’s so Miranda core, she is a cat. She’d be off on the adventure of her life, or she’d take a cat nap.

Do they pick wildflowers?

Brienne: Yes. Lovestruck Brienne would do anything to see her partner smile, and that includes picking small wildflowers with the edge of her very big sword.

Larissa: She has been known to pick a wildflower or two on her walks between meetings. Some days it's always nice to have a vase of pretty wildflowers on your desk, right?

Lucifer: Kills wild flowers to make God upset

Phasma: What wildflowers? That thing is blasted, burnt, charred in a single laser shot. Hates the sentiment of giving flowers as a gift of any kind, saying “flowers are for weak people who need to give plants to express love.” And then she’ll scoff.

Miranda: ABSOLUTELY, softest girlfriend ever. If her partner tells her she likes a type of wildflower ONCE, you bet your ass she’d have a full on bouquet the next time she sees them.

How do they like their eggs? (Fried, poached, soft-boiled, etc.)

Brienne: Miss Girl needs her protein for those MUSCLES, so she’ll just eat them however they are presented. Easiest way is a hard-boiled egg, but if she’s feeling a little bit fancy she’ll fry one.

Larissa: Poached fs. Over toast. It makes a fabulous breakfast and is simple enough to make. She doesn’t really like to cook so this meal works perfectly for her culinary abilities.

Lucifer: Perfectly over easy- like plastic-looking over easy eggs fr.

Phasma: Our Captain enjoys things the classical way, the old-school way, so she prefers a soft-boiled egg, and if it isn’t to her liking (aka the exact way she wants it), she’ll throw a fit. “Shoot someone just for fun” fit.

Miranda: LOVES scrambled eggs. Adds a little cream in there just to spice things up a little and thinks she’s so crazy for doing so.

How do they see themselves in their head, and how is that image wrong?

Brienne: Well, where do we start with this one? Miss Ma’am has been told her entire life that she is ugly, unconventional, unattractive, a monster, a beast. She’s been mocked, humiliated, made fun of, etc etc. She thinks that she is “the ugliest girl alive” and she fully believes that. BUT SHE’S WRONG, CAUSE SHE’S SO SEXY AND HOT AND BEAUTIFUL AND GORGEOUS and all those things, but she can’t understand that because she has been told so many times that she’s not. But she’s wrong and people are dumb, and blind, and morons.

Larissa: She thinks of herself in a professional capacity more than anything, but ‘image is everything’ as she would say. She would consider herself attractive, but nothing more than that. Compliments that refer to her as anything more are usually met with a roll of the eyes.

Lucifer: Gods ex fav, self conscious about it, but knows they’re hot shit and are v sexy.

Phasma: Power does a lot to a person's confidence. Captain Girl knows that she’s hot, attractive, powerful and deadly. Knows that she’s the baddest bitch around and IT SHOWS!

Miranda: We all know what the deal is with Mirandy Baby. She’s treated like crap by her co-workers and even by her so-called “friend”, and with all those negative comments about her makes her doubt herself and her abilities, even if she tries her best to not internalize. For her looks, she would not call herself attractive, which is where the aspect of male validation comes into the picture. However, positive affirmations from others go a long way for her, ESPECIALLY if she finds them attractive herself.

If they talked in their sleep, what weird jumble of words would come out?

Brienne: Something really boring and honorable. Something around the lines of maybe “my sword is my vessel”, or something that makes no sense whatsoever, “I turned and then I was gone?” You just know her dreams are nuts.

Larissa: Something work related. Something about “I forgot the email”/“I’m late”, or something about a certain misbehaving student “Oh, god, what have you done?”. She doesn’t talk much in her sleep, however.

Lucifer: “You shouldn’t have done that” “I hate you” “God can’t save you” but like mumbled and sleepy so it’s more cute than scary.

Phasma: Phasma does not talk in her sleep, her stormtrooper training regiment made her become comfortable with sleeping on her back, and absolutely no sleep-talking or snoring. They got it rough over at the First Order, for real.

Miranda: Something really out of pocket. I’m thinking of that sleep walking scene in “Step Brothers”. I.e. “I'll kill you, Leonard Nimoy.”

(For good guys) If they were a villain, what would their evil dark lord name be?

Brienne: Probably a spin on her swords’ name, “Slayer of Oaths” or something that has to do with her mockful nickname, “Brienne the Beast” or “Merciless Brienne”. I don’t know, I can just see her killing everyone with no remorse if she were to be a villain.

Larissa: The Headmistress. She would be the hottest super villain. Holy Shit.

Lucifer: “Cute.” - Lucifer to this question.

Phasma: ….Captain Phasma

Miranda: This sweet bundle of joy couldn’t hurt a soul. With that said, she’d be a righteous and justice focused one. Only killing those that deserved to be killed. Earning her the evil dark lord name of “Angel of Judgement” cause she’s an angel of DEATH AND JUDGMENT.

Muffins or cupcakes? Explain

Brienne: Miss Gurl doesn’t even know what a baked good is. She had to make due with some dry ass bread made from water and flour during her time. HOWEVER, if she were to live in modern days, she’d love a gooey muffin.

Larissa: Ms. Sweet-tooth? She will take a cupcake of course. Larissa: “There is a proper way to eat these, you know?” She then proceeds to take the bottom off the cupcake and make herself a little cupcake sandwich.

Lucifer: Muffins. The frosting is too messy for them, they’re like: “dude what I can’t eat the frosting in one bite without this getting actually everywhere on my robe sleeves.”

Phasma: “Sugar is not in my strict diet, I must stay on top at all times. I can not allow myself a ‘cheat day’, as you call it”

Miranda: Cupcake, duh. BUT THE MINI ONES. bc she can just eat them in one bite like a giant!!!

Do they prefer arm day or leg day?

Brienne: Uhhhhhhhhhhhhh, we all know. She needs some big guns to hold that heavy and large sword of hers, so arm day all the way BABY. Also, for Brienne, arm day and shoulder day is every single day with the metal she’s carrying around, yeesh.

Larissa: Neither of these options are suitable. If you let her pick, she will choose cardio.

Lucifer: Leg day in stilettos

Phasma: You just know she has the most defined legs ever seen in the history of mankind and she loves maintaining them. Despite this she’s more of a shoulder-back day kinda gal, wanting to keep that back refined as hell, looking like a marble statue of a greek goddess.

Miranda: She has once chanted “Leg Day!�� over and over again when Robin agreed to hit the gym with her once. Robin didn’t join her again, but her enthusiasm for leg day remains.

What is the longest they’ve ever slept in?

Brienne: 7 am. And when she did all hell broke loose. Panicking about how she’d slept for far too long, when she was actually on bedrest for getting harmed in battle and was told to sleep for as long as she needed.

Larissa: 10am. It was when she had the flu, but she did fall asleep around 9pm so she was impressed with herself. Otherwise she gives herself until 8am to get up in the summertime.

Lucifer: What’s sleep?

Phasma: What’s sleeping in? You know that she’s up and at ‘em hours before the space cock sings the song of its people. She has never overslept a day in her First Order life and will wake up at 5 am sharp every single morning.

Miranda: Miranda has slept multiple days in a row. After a 12+ hour shift, she can sleep forever and not bat an eye. But once she is well rested, she is go, go, go. There’s no stopping her.

They’re on their way to the hospital when they hit a parked car. They can’t stop, and don’t have paper for a note. They drive away without telling anyone what happened. How do they ease their conscience?

Brienne: By finding that person in some way, apologize a hundred times and ask if she can be of help in any way to repay the damages. But, if requested, will pull out her coin pouch and flex her wealth. Or, they’d see that she was a tall, strong and lean Lord Commander and not dare demand anything, shaking in their little boots and saying how it’s okay and that there is no need to pay them back.

Larissa: She will make an effort to find the person, but if the car looks banged up already…. She may shrug and not stress about it too much, especially if no one will notice. 

Lucifer: Have the person who’s car got hit killed by some horrible accident so that way they aren’t responsible for the minor accident because of the major accident overshadowing it 😋

Phasma: Conscience? What conscience? Nah, Phasma is a gaslighter all the way. “I didn’t hit your vehicle, you hit mine” *points blaster at them* “now give me the money to repair it”

Miranda: Takes a thousand pictures and calls a friend/coworker to find the car and exchange information. She will not allow her ‘crime’ to go unpunished. She must right her wrong otherwise she will be unable to sleep at night.

[pinkabrinka]

Mushrooms On Toast 2023

Breakfast and Brunch, Family Recipe, Mains, Simple Meals, Vegetarian

Difficulty: Easy | Servings: 1

Description:

My ever-so-slightly fancier take on a classic dish. (Only slightly—if you’re looking for a crab meat and bearnaise sauce-fancy version go find Marco Pierre White.) Suitable for brunch, lunch, or dinner. Serve with a simple salad.

Mushrooms on toast was always something I considered an easy dinner. It seemed like more of a legitmeal™️ than just making instant ramen or throwing something in the microwave, but not so complicated that I couldn’t manage it on my low energy/high pain days. As a bonus, most of the ingredients are staples in my kitchen.

I started with a fairly basic plan: “sauté sliced white mushrooms in butter with jarred minced garlic and worchestershire sauce. Serve on buttered toast. Top with poached or over-medium egg.” Over time, it evolved to sautéing a mushroom/green onion combo in butter with minced fresh garlic and thyme, then adding whole grain mustard and a bit of milk to make more of a sauce. Finally, one night I didn’t feel up to cooking eggs (because accidentally broken yolks are a freaking tragedy) so I decided to break the damned yolk on purpose and use the egg to make French toast as the base. ✨REVELATION.✨

My step-grandfather, Frank Otis (1932-1998), had worked as a country club chef for years and taught me to make French toast when I was maybe in junior high school. His version involved slices of a dense loaf topped with sesame seeds, dipped in a mix of one egg and just a splash of milk per slice, and shallow fried in a measurable depth of oil. Though I can’t quite remember the variety of bread he favored (maybe it was sold in a pre-sliced loaf as Texas toast?), I still rely on his egg+milk proportions.

Ingredients:

*All measurements given are approximations. Unlike baking, cooking isn’t always science. Some quantities, like garlic, you can only truly measure with your heart.

THE TOAST:

1 thick slice good quality bread (brioche if you can get it)

1 egg

1 tablespoon milk

Butter or oil for frying

THE MUSHROOMS:

2 large handfuls white mushrooms, cleaned and sliced

3 green onions, chopped and separated white/green (reserve some of the prettier green parts for a garnish)

2 cloves OR 1 tablespoon* minced garlic (fresh is great, but jarred is just fine. Conserve your energy as needed).

1 tablespoon dried thyme, crushed

Butter (or butter + olive oil) sufficient for sautéing

1 heaping tablespoon whole grain mustard (my favorite is Maille Old Style)

2 tablespoons whole milk or cream (adjust as desired)

Salt

Pepper

Finishing salt (like that jar of über-fancy fleur de sel your sister gave you a few years ago)

Directions:

For the toast:

Beat egg and milk in container large enough to fit the bread slice. Briefly soak bread in egg mixture. Cook in a sauté pan over medium heat, turning once, until golden brown on both sides. Pour any additional egg mixture in the pan and cook it, too. (Let it cool then give it to the cats—no sense wasting it!) Remove from heat; cover and keep warm in a wide, shallow bowl.

For the mushroom topping:

In the pan you cooked the toast in, add more butter. Add the garlic and thyme, then after that’s heated through and fragrant add the whites of the green onions. Cook for a few minutes. Add sliced mushrooms, salt**, pepper, and the remainder of the green onions (except the garnish bits), adding additional butter or oil if needed.

**Add a bit less salt than you think you need because you’re going to add the finishing salt later.

When the mushrooms are almost done cooking, add the mustard and milk and stir to incorporate.

Remove bread from the microwave (or wherever you’re keeping it warm). Spoon/pour mushroom mixture over the French toast. Add reserved green onions and finishing salt. Take a photo for Instagram as proof you cooked.

[terr4ance]

It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

[dare-to-dm]

Top five meals you cook?

Oooo, this is a nice question. I don't consider myself to be a great cook and I'm actually scared of using knives, but here are the top 5 meals in my wheelhouse:

Clam Chowder

This is my top comfort meal. I have a version I grew up with that is mainly made of canned ingredients that is so easy but still so delicious. But I've been experimenting lately with alterations that are more from scratch, some of which incorporate ingredients I can forage such as field garlic.

2. Carbonara

I've been practicing my carbonara sauce lately, and it's coming along well. I like to put it over cheese tortellini with peas. But also good over spaghetti noodles.

3. Ramen Salad

I get that as a salad I'm not technically cooking a dish. But then again, for this recipe I do toast my own almonds and sesame seeds, plus I add cooked chicken for protein. What I really like about this meal is how textural it is. The ramen noodles, cabbage, and almonds all give their own crunch variations and it's a fun mouth feel. Plus the vinegar based dressing packs a nice flavor punch.

4. Slow Cooker Corned Beef and Cabbage

I try to cook this not around Saint Patrick's day as corned beef is always super expensive around then. But it's really tasty and easy.

5. Ramen Noodles

Okay, this one may seem like something of a cop out, but honestly, when cooking I judge recipes not just on the quality of the finished product but also on the ease of making them. A fabulous meal that takes hours of stressful work to produce is not better than a simple meal that is quick and easy to make but still really delicious. And it doesn't get easier than packaged ramen noodles. I add frozen veggies and mess around with different seasonings and usually add a couple of eggs kind of poached on top. It takes less than 10 minutes to cook and is super delicious, has protein from the eggs and nutrients from the veggies. I limit myself from cooking this meal more than once a week if only because the sodium content is pretty insane.

[obeysubmitomnomnom]

were makin this happen

aka its time to make the Olympic chocolate muffin

im making these bc i bribed the admin in charge of the master schedule with the promise of them if she'd move my one real class away from lunch time bc the coffee shop outside of my room makes it ridiculously hard to teach and i know admin arent friends but i actually have decent admin! so i want to stay on their good side and i like baking

this is what i have come up with.

1/2 cup (like 120g) milk 1 tsp instant coffee bring to a simmer

1 stick (1/2 cup or 113ish grams) butter 1/2 cup (50g) cocoa powder 50gish chocolate chunks melt the above into your milk-coffee simmer mixture, then let cool so it's still liquid but won't poach your eggs later

in another bowl, whisk dry ingredients: 2 cups (240g) all purpose flour, 1/2 tsp salt, 1/4 tsp baking powder and 3/4 tsp baking soda and maybe like 20g more cocoa powder

mix into your cooled but still liquid choccy stuff: 3/4 cup (150ish grams) brown sugar and 1/2 cup (100g) white sugar, 1/2 cup oil (or like 90g), 2 eggs + 1 yolk at room temp, 1 tbsp vanilla, and 3/4 cup (175ish grams) sour cream, combine completely

next fold in a third of the flour mix, then other two thirds, do not overmix just till combined, then fold in a mix of milk and dark choc chunks

rest batter at least 30 min. ibake does not say where so i would do counter if only 30 min or in the fridge if over an hour.

pour into lined muffin tin. idk go with ur gut but generally about 3/4s full. sprinkle top with more chunks.

use ibake's recommended baking temp of 420F for six minutes then turn it down to 350F for 15 more minutes. do not ask me about Celsius temps. a toothpick can be poked in clean when done but don't overbake. pull them out and let them cool.

fill with ganache (ibake is insane just heat cream, dump in semi sweet chocolate chips as desired, mix till melty, add in a bit of corn syrup for shine) by putting it in a plastic baggie and snipping the tip and i guess you could carve out a hole in the muffin for it

ibake strongly suggests freezing any you don't scarf down immediately to match the french mass produced version and thaw them for an hour before eating.

post making these, i did bring them to school and ate one myself. You're gonna need milk to finish these. Everyone said they were great, super chocolatey, but a bit crumbly. I also gave one and the recipe to our foods teacher for him to try, because he is a former pro chef with a focus on pasta and pastries (he sold pasta in our town for years and I only just connected that was his pasta I would buy) and he also enjoyed it!

I think one thing I would have changed is making a deeper hole for the ganache to have more through the whole muffin. I am a slut for frosting type things though and like to have a 50/50 ratio of frosting to cake. also, possibly a thicker ganache, more like ibake's recommendation for it. I also only used milk and semi sweet choc, and i think a bit of dark would have made a richer flavor.

[who-scrambled-my-ocs]

Eggs

This started as fave egg recipes and devolved into anything involving “egg” XD

Also not everyone’s on here cause some didn’t inspire anything really interesting. I can add if asked B)

-

Neora: Living in Arcaelys, the land of the elves, most of her experiences have been with sweet foods and dishes. Beyond cakes and patisserie, she rarely gets variety in egg dishes. She thus doesn’t often cook it for herself and prefers alternatives during breakfast like toast with jams and butters.

However, on her visits to her mother she has often been treated to highly savoury foods like egg curry, egg chatamari, and the highly popular spicy fried boiled eggs which has left her with a nostalgic craving each time she heads back home with her dad. Her dad has occasionally requested herbs in order to make it as the occasional treat for them both during special occasions as she grew up. One of the few Arcaelys raised elves who often eats savoury foods

-

Tireal: similar palette to his daughter Neora, if perhaps more elven inclined. Enjoys sweet egg dishes greatly and is less prepared for the spicy dishes his ex-wife prepared for him and their daughter, often being left red faced and wheeze-laughing through tears as his littol girl giggled at his silly face, smiling fond at the chuckles of his former partner

-

Evan: Scrambled, he likes to crack the eggs straight in the pan and toss the shells in one swift move, which has been upgraded to Taren the moss-fae-fox snatching em up midair to crunch on as excellent fertiliser for his fur, much to Evan’s amusement.

Evan himself will continue to shake and agitate the eggs until they’re fluffy with light crunchy bits in between, adding some thyme, salt and pepper to the mix. If he’s making breakfast meat with it, he’ll use the oil of that to fry said eggs in

-

Sia: Usually sunny side up. But doesn’t even actually like eggs all that much, and has had the existential crises thought of wondering if that’s because she’s technically a Mythical Bird

However that thought was quickly confuddled upon observing little Raspberry absolutely going to town on an egg, pecking and chipping it to smithereens, gulping it down faster than she could think, and then watching Raspberry fly off into the sunrise to build another nest. An experience which has left her with a whirlwind of thoughts about biology, life, magic, her own self, and what it all means in the grand scheme of things despite Fate not existing.

Drowns her sunny side up eggs in cinnamon now so she does not have to go through another existential rabbit hole while eating breakfast with everyone present. Can’t think about eggs when ya can’t taste em. Hehe…

-

Felix: An absolute feast at his theìa’s house, scrambled eggs with tomatoes fried in olive oil, oregano, basil and crumbled feta on top. Something he’d devoured in a hurry with his brother and cousins, before rushing out the door to play as his mama and theìa gossiped the hot day away, a full stomach warming his thin frame as dust swirled around his running feet.

Something he took so greatly for granted, as all kids do, and shed tears over when he ate again at his theìa’s house many, many years later. Felix’s soft spot is food, and the feeling of being finally satiated after a meal is a feeling he treasures dearly with every spoonful of delicious kayanas and his theìa fussing over him

-

Lucas: Despite appearances, Lucas is as much an excellent cook as his husband is, considering he learned much from him. His literal sea life diet of raw fish and unfortunate human flesh has long been put aside for more, palatable sushi and richer, livelier, Chosen prey.

As thus, he has learned to cook his meals with a patience that is almost reverent as he carefully lowers eggs in perfectly cooked sauce, poaching them to a perfect consistency. Uova All’inferno, Eggs in purgatory in Italian, and yes, he still enjoys gulping them whole with an amused irony at the name as he considers his own nature. But its rich and warm and perfectly done, and he savours every moment of it

-

Bruno: Frittata al tartufo, Uova All’inferno, Frittata di zucchine, Deviled eggs, etc etc etc. He’s had so many egg dishes he’s long lost count of all he’s tried, and all he’s made uniquely his own. With so many recipes, one would expect something fancy and rich and over the top to be his favourite, no?

Surprisingly, it’s the simple dish that captures his interest best here. A simple sunny side up, cooked very similar to Lucas’s own purgatory poached eggs, heaped with flavourful ingredients on the side true. But the simple egg yolk is allowed to shine as it practically melts over the rest of the dish, adding a rich flavouring only the basics sometimes can give, being a spotlight on their own.

-

Lewis: Easter eggs. As a baker and pattiserier he would often spent countless hours painting food safe dyes onto chocolate eggs, placing a basket up front of his shop for the kids to come and choose one out of.

Had an extra special batch he’d make just for Mairae and her kids, blushing greatly as he offered the sweet strawberry filled treats to the trio and sighing fondly as they left his shop, happy for the rest of the day (but no he definitely wasn’t in love. Definitely not. No no)

-

Flint and Rho: Both love a good hard boiled egg, with Flint chomping into it and eventually eating it straight whole as he grows bigger than the egg. Rho will take sweet little bites, and make happy smacks and coos in between each nibble

-

Yarrow: Who cares about what Sia and Evan’s deadbeat dad liked? But for lore sake it will be said, he never learned to properly cook. Mooched off his parents spoiling and complained constantly about everything put on his plate to them. “Praised” Mairae highly on her learning how to cook human dishes early in the relationship while simultaneously chipping at her self confidence with passively hurtful comments, knowing full well what he was doing.

Rotten fucking egg through and through

-

Juliette: *spoilers. Reminder to add once introduced*

-

Denise *spoilers. Reminder to add once introduced*

-

Seth: *spoilers. Reminder to add once introduced*

[smallsimplestars]

*Blessed* Turkish Eggs

I haven't posted a recipe in a while, but I can't stop making these breakfast eggs for literally all my meals. Adding intentions and blessings into your cooking (in my opinion) is the easiest way to incorporate magick into your daily like. As with anything you make, you can charge and bless the ingrediants with their metaphysical properties to make a more magickal meal. As you'll notice the ingredients listed below all have various properties, however the overall purpose of this dish is Healing, Energy and Protection.

Ingredients (and the properties I bless for)

2-3 Eggs (Rebirth and New Beginnings)

1 Cup of Greek yogurt (Healing and Balance)

Half of a Lemon (Clarity and Focus)

1-2 Cloves of Garlic (Protection and Purification)

10-12 Fresh Mint Leaves (Healing and Communication)

1 Tablespoon of Butter (Comfort and Healing)

Dash of Paprika (Joy and Protection)

Dash of Red Pepper Flakes (Strength and Confidence)

Dash of Cumin (Protection and Loyalty)

Bread with good crust (Abundance and Comfort)

Salt (Protection)

Pepper (Banishment)

Recipe

Start simmering a pot of water on the stove top, keep the temperature low to ensure it is more of a simmer then a boil.

While waiting for the water to boil, begin mincing garlic cloves, and mint leaves.

In a serving bowl, combine greek yogurt, juice from half a lemon, minced garlic cloves, mint leaves and some salt. Set to the side.

In simmering pot, add however many eggs youd like, and poach for about 3-4 minutes. (note: do not stir water while eggs are cooking, also do not let eggs overcook, the yolk should be runny).

While eggs are poaching, in small shallow pan, melt the butter. Add paprika, cumin, red pepper flakes and a good pinch of salt. Allow to cook until butter has changed to a darker red color.

Remove eggs from simmering water and add to the mint greek yogurt base. Pour butter sauce on top of everything.

If desired, cut and toast bread in some olive oil or the residue butter sauce in shallow pan.

Mix everything together and enjoy on top of bread!

Note: This recipe is adapted from a few different 'Turkish Eggs' recipes I've seen. You can definitely add other herbs like dill or basil to the greek yogurt base, if you want to include different properties from the ingredients, or focus on one specfic ideal for your day you can! Kitchen magick is all about intentions, set yours as you cook or even before. The photo used for this recpe is not mine, (I eat mine before remembering to take a picture) it is from Eva Koper who also has a recipe for Turkish Eggs on her site. Thank you for reading :)

[kazuyummy]

🧁 dessert moodboards!

hi dear friends, i've been itching to make some moodboards and thought this would be such a sweet theme! read the instructions below and ask away!

rules: one moodboard per person (for now) so please be off anon (or stay anon but dm me what you requested - otherwise i'll delete the ask). i'd also appreciate if you gave me a follow if you request smth 🥰 fandoms: haikyuu, diamond no ace, attack on titan, hunter x hunter, jujutsu kaisen, my hero academia, tokyo revengers, chainsaw man, shokugeki no souma, demon slayer step one. give me either your self-ship or one character to make the moodboard for. if it's a character, i'll likely get a manga image of them and change colour accordingly, and if it's a self-ship, likely a generic couple picture lmao (or if you have art that would match feel free to dm it but no guarantee i'll use it if i can't fit it in the theme) step two. choose your top three desserts - i will only be doing one moodboard per dessert (first come first serve - but can do the same character multiple times) so if your top choice is taken, i'll go to the next one, etc. feel free to specify a flavour, otherwise i'll make my own choice (ex: if you say cake, i'm gonna choose a specific type like birthday cake) step three. bon appetit! enjoy your dessert 🍧💖

how 'bout some dessert ideas? you are NOT limited to this list - choose anything sweet that your heart desires!

🍰 strawberry shortcake 🍰 macarons 🍰 tiramisu 🍰 blueberry pie 🍰 halo halo 🍰 carrot cake 🍰 madeleines 🍰 sno-cones 🍰 yule log 🍰 panna cotta 🍰 creme brulee 🍰 banana bread 🍰 trifles 🍰 neopolitan ice cream 🍰 chocolate-covered strawberries 🍰 ice cream sundae 🍰 crepes 🍰 key lime pie 🍰 mont-blanc 🍰 s'mores 🍰 lemon cupcakes 🍰 baked alaska 🍰 poached pears 🍰 taro cheesecake 🍰 mango bubble tea 🍰 nanaimo bars 🍰 peach cookies 🍰 egg tarts 🍰

🧁 slots / desserts taken (those in pink are finished):

halo halo - miyuki x cee

red velvet cake - kirishima for nem

tiramisu - tendou for deru

banana bread - aki for dym

@meggsngrits - lemon cake

@ricecrispiebirb - macarons

@heroesfan101 - chocolate truffles

@ricewaves - cream puffs

open

open

might add more if i have the energy & time (and depending on how this goes ehehe)

dividers from here (closest i could get to credit)