#and there are white sprinkles on top like sesame seeds

[buffetlicious]

My youngest brother invited us to celebrate Mother’s Day (母亲节) with a meal at Fu Lee Seafood (富俐海鮮). This year, the tze char (煮炒) stall had came out with a set menu for the special occasion and we decided to go for it.

The very first dish to be served was this Premium Ocean Harvest Porridge (尊贵海洋珍馐粥). It is more like Pao Fan (泡饭) as it consists of rice soaked in broth brewed from pork, fish bones and prawn, served with seafood, and crispy rice. The seafood is just butterflied prawns and clams with crispy rice puffs sprinkled on top but everyone loves it, nonetheless.

This Fish Maw Egg Soup (鱼鳔蛋花汤) was an add on order and not part of the set menu. The starchy soup is choked full of sliced fish maw, mushroom and crab meat. The must have condiments to go with the soup are black vinegar and white pepper. The only complaint was that it was too gooey.

Wasabi Mayo Coated Prawn Balls (芥末脆虾球) are actually whole prawns dusted in flour and deep-fried in hot oil before getting coated in a mixture of wasabi and mayonnaise. The prawns remained crispy on the outside and succulent on the inside. The sesame seeds and wasabi mayo giving the shellfishes a nutty, spicy and savoury notes. The green and red apple salad added a refreshing finishing touch to the overall dish.

Seafood Yam Basket (佛钵飘香) was also a separate order. It is a mashed yam ring or taro basket deep-fried then filled with separately stir-fried ingredients. The prawn, fish, squid, cashew nuts and vegetables are overflowing from the top. Underneath the yam basket is a nest of crispy deep-fried rice vermicelli.

As the server placed the plate on the table, everyone’s attention was momentarily fixed on the stack of Strawberry Glazed Iberico Pork Ribs (黑猪草莓一只骨) pile on high in the plate surrounded by strawberry halves and an edible wafer flower. The sticky meat is tender and savoury sweet, well-liked by all of us. No strawberry taste detected on the ribs unless you ate it with the berries!

The Surf & Turf (富俐双拼) was a combination of crispy prawn fritter and smoked duck breast with sesame sauce. The fritter did not come with whole prawn but minced or chopped up prawn meat with other ingredients mixed inside. The filling itself is nothing to shout about but the extra light and crispy batter is to die for.

The next dish is Golden Silk Tofu with Pumpkin Velvet & Yam Crisps (金丝南瓜豆腐). Silky bean curds deep-fried sitting in a pool of pumpkin sauce and littered with crispy shoestring taro fries. I enjoyed the savoury sweet pumpkin sauce clinging to the soft and fragrant fried tofu punctuated by crunchy taro fries.

Wok Fry Yangtze Nai Bai with Truffle Mushroom Sauce (松露蘑菇酱烩奶白菜) came served with a medley of sautéed mushrooms over blanch nai bai which is a different variation of the bok choy. Also referred to as milk cabbage, it is mildly sweet yet crunchy with dark green leaves and milky white stems. That is how the name "milk cabbage" came about. There was supposed to be truffle in there but I don’t remembered tasting the unique flavour.

By the time the Crispy Chicken with Signature Glaze (风沙香酥鸡) was placed in front of me, I am already quite full. The glaze was not brushed onto the chicken but spread out on the plate. The chicken itself was crispy but bordered on the dry side. That signature sauce seems like a borrowed recipe from the roasted suckling pig’s sauce, popular in Singapore which isn’t bad at all.

When you have fresh fish, the best cooking style is to cook it with minimum ingredients like this Steamed Red Grouper with Garlic (蒜蓉蒸红斑). Steaming it let you savour the sweetness of its flesh and the superior soya sauce imparted it salty flavour to enhance the dish. Both spring onions and crispy garlic served to add flavour and texture to the already delicious fish.

To summarize the dinner, everyone enjoyed it thoroughly and we are already considering coming here for our Chinese New Year reunion dinner next year. The only complaint would be that the dishes were served too quickly one after another and there isn’t space on the table to accommodate so we have to rush to finish the earlier dishes to make way.

[seismologically-silly]

so the hamburger cake i got yesterday is fecking delicious

[cherry-coffees]

Bento Love <3

cw: 1.2K words | wife!Caitlyn, post-s2 act3, no warnings, making Caitlyn bento boxes bc she works so hard, domestic fluff

Caitlyn is having a brutally difficult day.

Between a long council meeting in which she had to break up several arguments, reading many letters from overseas, and planning for the upcoming Progress Day, she's exhausted. All Caitlyn can think about is getting home to you, to your warm embrace, and the day isn't even over with yet.

"Commander Kiramman?" a soft knock sounds from her office door, her assistant's voice breaking her train of thought. "I've had to move your meeting with the Noxian representative to an hour later."

Caitlyn exhales, resting her head in the palm of her head as she leans her elbow on her desks. She rubs her temples: a result of all the stress of the day. "Okay. Do I have anything for the next hour, then?"

"No," the assistant continues from the other side of the door before she pauses. "There's also been a delivery for you."

Caitlyn's eyebrows furrow as she straightens up in her office chair. She hadn't ordered anything to be delivered today. "What is it?"

The door finally opens as her assistant steps into the room, a small, pink box and a matching bottle in her hands. She sets them down on the wooden desk in front of Caitlyn before shooting her a small smile. "I'm under instruction not to tell you," she claims before making her way out of the room, shutting the door behind her.

Caitlyn's left staring after her blankly. "Not to tell me...?" she mutters, repeating her assistant's words in total confusion. Who could have even instructed her? She glances down at the small, pink box when she notices the pink ribbon wrapped around it. Namely, the ribbon you like to tie in your hair whenever the two of you go out. 

Caitlyn's face breaks into a small smile, gently untying the delicate ribbon. It's clearly some sort of gift from you – though she doesn't quite understand why you wouldn't have told her that you were sending her something. She moves to lift the lid from the box, and her breath catches.

It's a small bento box with four compartments: one larger one and three smaller ones. The larger compartment contains slices of chicken katsu sitting on a bed of white rice, sesame seeds sprinkled on top. The smaller compartments contain a small caesar salad, strawberry slices cut into hearts, and a mini lemon-blueberry tart. 

The box is complete with a napkin, mini utensils, and cute toothpicks adorning the food. Caitlyn smiles at the cute cat toothpicks: the ones that you always say reminds you of her. She twists the cap of the bottle off to reveal the contents of a steaming, jasmine tea – her favorite.

Caitlyn's eyes are wide, her lips parting in surprise as she gazes at the perfectly prepared meal. It's so lovely – so cute, and warm, and filled with the obvious love you have for her. She traces her fingers over the folded napkin before she notices the small note taped to the underside of the lid. She gently peels the tape off, holding the note up to see the words written on it.

You work so hard, Cait. Take breaks and eat well, okay? I love you so much, and I can't wait to see you tonight.

Caitlyn bites her bottom lip to stifle her fond smile at your words. She can practically feel her heart swell within her chest, already longing to wrap her arms around you. For now, all she can do is begin to eat the bento: savoring the way the food feels like a perfectly-packaged hug from you. 

For the rest of the day, her head swims with thoughts of you. Caitlyn's shoulders feel remarkably lighter, and the seconds tick by faster and faster. That is, until she's headed home to you: time seeming to drag on forever as she rushes away from work to see you.  

Meanwhile, you're humming away in the kitchen of the Kiramman Manor, already planning what you'll make for her tomorrow. You quite liked making the bento box, knowing that your beloved wife often forgets to eat when she has busy days. While her priorities are often swamped with those of Piltover, you ensure that her well-being is one of yours. 

You're staring at the fridge, mentally planning ideas for tomorrow in your head, when you feel a pair of arms wrap around you. You jump slightly before your lips tug into a beaming smile, feeling Caitlyn embrace you from behind. "I don't know how you sneak up on me so well," you lean your head back to rest against her shoulder. 

Caitlyn chooses to ignore that comment in favor of pressing a kiss to your temple. "You didn't have to do that for me," she murmurs, her breath warm against your skin.

"I wanted to," you sigh. "Someone has to take care of you, you know. You work too hard."

Caitlyn lightly sways you both from side to side as you turn around to face her. Her hand comes up to cradle your jaw, her thumb running over your cheek. "What did I ever do to deserve you?"

"Exist," you half-joke, but there's a note of truth to it. No one can deny your obvious adoration for her. "You need to eat and sleep and take breaks sometimes. I know it's hard for you to stop working, so just... let me help you with that."

Caitlyn takes a shaky breath. Because you're right: she does neglect her well being for the good of the city more often than she'd like to admit. When she looks down at you, seeing your wide, adoring eyes gazing up at her, she can't believe she has you. Her entire world, and it's nestled in her arms.

She can't help but lean down to press a soft, sound kiss to your lips. A single kiss that turns into two, three, four – she can't help it. Gentle pecks turn into hot, open-mouthed kisses, and she's not even quite sure when exactly she slips her tongue into your mouth and when you whine against her lips. Caitlyn is incredibly skilled with her self-control, but around you, it's like all of it is lost to the wind.

Gods, does she love you. 

The bentos continue after that: packed, warm meals that Caitlyn looks forward to on rainy days and stressful weeks. Whether they're filled with steaming udon, grilled cheese paired with tomato soup, a mini quiche cooked just how she likes it, or her favorite fancy dark chocolate truffles – she's obsessed with them. Caitlyn's never been one for cutesy things, but when you attach your notes all tied with a ribbon, she's grateful that you're fond of them. Your words hold her over until she can get back to you.

And when you're back together a few hours later, holding each other close within  Caitlyn's silk sheets, she lifts your left hand to gaze at the diamond ring that rests on your finger. Touches it with her own wedding band, too. There's no one, Caitlyn thinks, that she'd rather be with for the rest of eternity. Bentos or no bentos.  

Oh, to be Caitlyn Kiramman's housewife.

I've never had a cute bento and I was SO jealous of all the kids in elementary and middle school who got them. Trust, I have so many ideas for ones I could make for my future wife. And for myself :)

~Cherry 🍒

[culinary-vagabond]

Recipe off the List: Khachapuri from Turkuaz Kitchen

I'm not telling my doctor that I ate this one. They already want me to cut down on the carbs. Khachapuri is, as Metamor said, "hot, soft, gooey gluten!!"

Also cheese (so much cheese) and eggs, but mostly gluten/carbs.

It. Was. So. Delicious.

The bread part is a milk bread that, even with me skipping a 20 minute rest for time crunch reasons, was super light, fluffy, and delicious. The mix of four different cheeses was flavorful, gooey, and delicious. The sesame seeds on the outside gave it a delicious crunch. And this is the first way I've liked soft-cooked eggs: smeared over the whites and delicious cheese.

Did I mention the whole thing was delicious?

Admittedly, I should have started around 3pm, not 4, to serve for dinner and they needed a few more minutes in the oven before adding the egg, but that's the sort of thing you learn from the first time baking a recipe. Personally, I'd like to improve my rolling skills for a more even cheese crust and my shaping so the egg can't escape even a little bit. But again, small improvements I want to make to improve my skills and good presentation, not changes to the recipe.

I'm going to have to come up with celebratory excuses to make this again...

Recipe: Keep

Dough

1 cup / 220g warm (110°F) water

2 ¼ tsp. / 7g instant (quick-rise) yeast

2 tsp. / 8g granulated sugar

4 cups / 520g bread flour

1 ½ tsp. / 9g kosher salt

½ cup / 110g milk

3 tbsp. / 41g extra-virgin olive oil

Filling and Topping

2 cups shredded mozzarella cheese

1 ½ cups crumbled feta cheese

½ cup crumbled blue cheese

½ cup grated Parmesan cheese

Egg wash: 1 egg, beaten with 1 tsp. extra-virgin olive oil

¼ cup sesame seeds

4 large eggs

In a small bowl, combine the water, yeast, and 1 tsp. / 4g of the sugar. Stir together and let rest until foamy, 5 to 7 minutes.

In the bowl of a stand mixer, whisk together the bread flour, salt, and remaining sugar. Add the milk, yeast mixture, and oil to the dry ingredients. Mix using the dough hook on medium speed for 4 to 5 mins. Cover the dough with plastic wrap and let rest for 20 minutes.

Transfer the dough to a lightly floured work surface. Knead for an additional 4 to 5 minutes, until smooth. Shape the dough into a ball and return to the bowl. Cover with plastic wrap and let rest at room temperature, until almost doubled in size, 50 to 60 minutes.

Line a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into 4 equal pieces. Round each piece into a smooth ball. Place on the prepared baking sheet and cover with a clean kitchen towel. Let rest for 15 to minutes at room temperature.

In a medium bowl, combine the mozzarella, feta, blue cheese, and Parmesan. Set aside

Cut off 4 12-inch-square pieces of parchment paper. On a floured work surface, using a rolling pin, roll a piece of dough into an 8 x 10-inch oval. Transfer the dough to a piece of parchment paper. Leaving a 1-inch edge around the dough, arrange 1/3 cup of the cheese mixture in the middle in 2 rows along the long sides of the oval. Roll the edges of the dough up over the cheese. Twist the smaller ends of the dough to form the khachapuri shape (like a small canoe). Add another 2/3 cup of the cheese mixture in the center of the dough and spread evenly. Carefully transfer the parchment paper to a baking sheet. Gently stretch the pointy ends of the oval to lengthen the khachapuri. Cover with a clean kitchen towel. Repeat to make the rest of the khachapuri. Cover with a clean kitchen towel and let rise for 15 to 20 minutes.

Preheat the oven to 400°F.

Brush the outsides of the dough with the egg wash and sprinkle with the sesame seeds.

Bake for 18 to 20 minutes, until golden brown. Remove from the oven, make a well in the center, and crack an egg inside each well, but hold back about half of the egg white in the shell.

Return to the oven and bake for 2 to 3 minutes, or until the egg white is cooked to your preference. Serve hot with butter, fresh dill, and red pepper flakes.

Note: Only crack the eggs over those khachapuri you are eating that day. Store the cooled khachapuri (without egg) in an airtight container in the fridge for 2 to 3 days. To serve, crack an egg over the khachapuri and then warm by baking in a 350°F oven for 5 to 7 minutes, until the cheese is melty, the egg is cooked, and the bread is warm.

[wheretheharekissesthefox]

The hand that feeds is the hand that's loved

Chapter 4: Curry not

Astarion's an aspiring lawyer, who's running from his past and suffers from a long list of food allergies. Gale's a former culinary prodigy, who's going through a nasty divorce and suffers from cooking fatigue. They meet in the snack aisle.

Trigger Waring (18+): Alternate Universe: Modern Setting, No Magic, No Vampire, No Wizard, Lawyer Astarion, Cook Gale, Astarion Has Food Allergies, Gale Is Depressed, Astarion Everything Is A Transaction Ancunin, Unnecessary Cooking And Food Details, This Is Basically A Culinary Show, Author Constantly Thinks About Food, Food As A Love Language, POV Astarion, Emotional Rollercoaster, Feelings, Overthinking, PTSD, Dissociation, Past Domestic Abuse, Past Non-Con/Rape, Unhealthy Coping Mechanism, Blow Job/Fellatio

Read on AO3

With a huff, Astarion banged open the door of his apartment, kicked off his shoes, and manoeuvred the shopping bags into the kitchen. He hated to go grocery shopping in the evenings. There were always too many people in the supermarket. Sighing deeply, Astarion sat everything down on the counter. It was time to meal prep.

Since he suffered from so many food allergies and food sensitivities, it was literally impossible to eat out or order in. He had to make every single meal he ate himself, or otherwise, he'd spent the next seventy-two hours in agony. Switching between curling up in bed in the foetus position, and hunching over the toilet, ejecting his entire stomach content one way or another. And all that while running a fever, breaking out in cold sweat, trembling like a leaf, and gripped by stomach cramps. Yeah, no thank you. He had had enough of that during his childhood and teen years. Never again.

Astarion took out his phone and logged into the GobblingGoblin online store to place his usual order of items he couldn't buy at GlutMart: dried wakame seaweed, toasted (with olive oil instead of sesame oil) nori seaweed snacks, vegan chocolate bars with cherries, dried porcini mushrooms, orange-flavoured rooibos iced tea sweetened with agave syrup, and gluten-free, vegan saltine crackers. He winced at the price, but nonetheless paid via PayMate. With that out of the way, Astarion started meal prepping. He washed, halfway peeled, and sliced the fresh cucumbers. He filled them into five glass containers with airtight lids, of which each one could fit exactly one sliced cucumber and a small jar of salad dressing. Astarion whipped up the latter in a bigger bowl, mixing together apple cider vinegar, olive oil, salt, and black pepper, before dividing it into the five small jars. He sprinkled some frozen, pre-chopped chives and caraway seeds over the cucumber slices before adding the little sauce jars on top and snapping the lids shut. Astarion placed his weekly ration of salad in the fridge. He cooked a fresh batch of white rice to store for later use as well. Meanwhile, he prepared his dinner with the last bit of what was left over from the last portion. In a microwave-safe serving bowl, he created a soup base with vegetable bouillon powder, pepper, and some boiling water from the electric kettle. Then, he added some dried wakame seaweed and the leftover rice, mixing it all thoroughly before topping everything off with some more boiling water. Dinner was served. With a sigh, Astarion slumped onto a chair at the kitchen table and started eating. He didn't cook to woo and wow people with fancy creations. He cooked to survive, using his scarce ingredient options to make meals that were tasty enough to eat every day without triggering his gag reflex when smelling them. He and Gale were not the same. Unenthusiastically, Astarion supped the too-familiar soup and was grateful as it warmed his body from the inside out. When he'd finished it, he hunted down the second-to-last chocolate bar in his pantry and munched it while his mind drifted off, once again occupying itself with thoughts about Gale. Groaning, Astarion ran a hand down his face. He had kissed him in the park and agreed to a goddamn date! Falling for a client was an absolute no-go, especially when their case wasn't closed yet. Thankfully, he'd been professional on Monday during their meeting and had shook Gale's hand instead of kissed him again.

"Get your shit together, Ancunín," Astarion scolded himself. The last thing he needed was getting into trouble because his dick did the thinking instead of his head. As if to taunt him, his phone vibrated to notify him of a message from his favourite client.

Gale Dekarios: Good evening, Mister Ancunín, I'm sorry to bother you so late, but I have a couple of questions. Do you like chocolate? Can you eat freeze-dried cherries and berries? Do you also have a negative reaction to pickled onions? Can you eat garlic if it's cook for over an hour? I'm looking forward to hear from you :) Sincerely, Gale

For a moment, the lawyer stared at the message as if it could bite him. What the hell were these questions? He finally unfroze from his paralysis and typed out a reply.

Astarion Ancunín: Hello, Mister Dekarios. Yes, I like chocolate. I can eat freeze-dried cherries and berries. I don't know about the onion and garlic thing because I've never tried it before. Also, no one ever cooked garlic for so long, just the normal amount of time? I don't know how to answer that question. Why do you want to know anyway? Are you thinking about me while you're cooking? ;) Have a nice evening.

Stop flirting, you idiot! Astarion cringed inwardly about his own stupidity. Thankfully, his phone vibrated before he started spiralling.

Gale Dekarios: Okay, great! Thank you for answering so quickly. I'm doing some experimenting in the kitchen, so, yes, I'm thinking about you while I'm cooking. :)

Astarion Ancunín: Sounds fun, but please don't treat me like a lab rat, and don't serve me some fancy shit either. What about that Halruaan rice you promised me?

Gale Dekarios: Worry not! I always keep my promises. I just got inspired and started to think about tweaking certain recipes to fit your needs. For example, my mother's infamous chicken soup. I also got a few other ideas and theories. If you'd humour me, I'd be very curious how your body will react. Nothing dangerous, of course. I don't want you to get sick. Just rather harmless chemistry experiments.

Astarion Ancunín: Like what? Using laughing gas to force-feed me with your creations?

Gale Dekarios: Good heavens, no! D: I'd never do anything without your consent! Plus, I'll write down every single ingredient that I'll use to create our dinner. Nitrous oxide is commonly used in whipped cream canisters and cooking sprays though.

Astarion Ancunín: I was merely joking, darling, stop clutching your pearls. Also, I know about whippets. They're a rather popular party drug in the Lower City.

Gale Dekarios: God... The only thing I'm addicted to is my work.

Astarion Ancunín: I'd drink to that if I could. To us workaholics!

Gale Dekarios: Touché!

The house looked odd. Astarion double-checked the address, but he seemed to be at the right place. The grey stone building had a square, raised ground floor and first upper floor. The other three floor were a literal, round tower with a conical roof.

Since moving to Waterdeep three years ago, Astarion had never seen this building before – granted, he usually didn't hang around in the Dock Ward neighbourhood. The chilly wind tousled his silver curls, the smell of saltwater, fish, and algae were in the air. Seagulls screamed and fought over a few soggy French fries in a puddle. Astarion flinched when a cargo ship honked somewhere behind him, and he hurriedly rang the doorbell. When Gale opened the door and greeted him, Astarion couldn't help but ogle him. The cook was dressed in a dark purple polo shirt and dark blue jeans. He wore his brown hair in a half-updo and his beard neatly trimmed. As Gale showed Astarion around, the light caught a dangling, silver earring. A star with small amethyst gemstones. The man was stunning, and Astarion couldn't look away.

"So, how does one acquire a tower?" the latter wanted to know. "I didn't expect such an eccentric, humble home for a famed star chef like you."

"Oh, really? What did you expect?"

"Something sleek and modern. Boring and sterile, with loads of chrome. Like a restaurant kitchen."

Gale laughed amused and replied: "Not my style at all, but to be fair, it's exactly what my wife likes. You pretty much described the apartment I shared with her."

"Ugh, sounds dreadful," Astarion retorted. To his surprise, Gale agreed.

"It was. I never felt at home there – which might explains why I only went there to sleep and nothing else really. I poured myself into work instead. But enough of that."

He led Astarion towards the table in the living room and pulled the chair out for him. Astarion sat down and accepted the offered glass of water with a smile. He watched as Gale hurried to the kitchen to plate the first course of their dinner and served it, before sitting down. Astarion inspected the salad in front of him.

"A multiple-course meal? Oh, my! What did I do to deserve this?" he joked, and Gale smiled bashfully.

"I... I suppose I'm trying to impress you, Mister Ancunín. You're a rather fascinating specimen."

"Charmer," chuckled Astarion. "And let's drop the honorific form of address. This is a date, after all." Blushing a tad, Gale nodded. How adorable. "Tell me about your grandiose dinner plan, and how and what you came up with."

Unsurprisingly, the addressed's face lit up and he started rambling happily.

"Well, as you can tell, we start off with a beetroot salad. After cooking them, I diced and tossed them in a balsamic vinaigrette. The addition of caraway seeds gives it a distinctive flair that reminds me of the national dish of the North: borscht. For an extra kick of freshness, I added a few filleted orange slices as decoration. That pleases the eye, the tastebuds, and the health. Bon appétit!"

"Bon appétit," smirked Astarion and took the first bite. The earthy flavour of the beetroots harmonised well with the caraway seeds and the citrus flavour. "It's lovely."

"Yes, but nothing special, I'm afraid," Gale retorted, completely ignoring the praise. "Salads are one of the most versatile dishes, but if you can't use any raw vegetables, it's much more challenging to make it colourful and interesting."

"You could have gone for the safe option: cucumber salad. It's the only veggie I can eat raw without any issues," Astarion remarked "But you didn't. You wanted to surprise me with something different, and that's rather thoughtful."

"Yes. Well." Gale cleared his throat awkwardly. "I cannot resist a challenge when one arises. A constant folly of mine, I'm afraid."

"I don't mind. It's a charming folly."

Astarion watched amused as Gale turned the same colour as their salads, and quickly finished the first course. The brunet carried the plates back to the kitchen and returned with the promised Halruaan rice. The smell alone had Astarion salivating.

"Voilà, the famed Eastern dish, as promised!"

"Honestly, I've been waiting for this all week," admitted Astarion. "I even fantasised about the rice in my sleep."

"Well, then I'm glad I can satisfy this urge," Gale told him, before they dug in. The long grain rice was fluffy and firm to the bite. The mild yellow curry was elevated by sweet bits of raisins and dates. On the side, Gale had served a juicy chicken breast, marinated with the same yellow curry mixture and a drizzle of honey, and had garnished it with a fresh sprig of rosemary. Holy shit, it was delicious. Astarion couldn't help but moan at the taste, making Gale blush once more in the process.

"I apologise for ever doubting you. You really are a culinary wizard!"

Gale huffed a laugh, sounding relieved.

"I'm glad you like it, Astarion."

They lapsed into comfortable silence while they ate, until Gale spoke up again.

"I haven't actually answered your question from earlier. About the tower?" Astarion hummed encouragingly, shovelling another forkful of addictive rice into his mouth. "Originally, it served as a harbour tower since the middle ages, but has lost its importance one hundred and fifty years ago."

"And then it was just offered for sale?" Astarion asked in disbelief. "Not turned into a museum, or something? This city's so obsessed with its history otherwise."

"Ahem, well..." Gale grinned sheepishly. "Both sides of my family are deeply rooted in Waterdeep, and my maternal ancestors weren't cooks but fishers."

Astarion's eyes widened in realisation.

"No... Don't tell me that..."

"Guilty as charged, I'm afraid," giggled Gale. "This tower belongs to the Aumar family since the thirteenth century. My great-grandfather was the last harbour tower guard before the industrialisation, and since the tower lost its use and value, my family was able to keep it. My grandparents lived here, and after their death, the property went to Elminster." Gale had a fond look on his face as he smiled. He was beautiful, Astarion thought once more. "I've made a lot of good memories in here. After... after the scandal, Elminster encouraged me to move in long-term." He sighed as a shadow past his face. "You know, even before all of that, we had marital problems. Occasionally, Mystra got so mad at me that she changed the locks of the apartment and refused to let me in. During these times, Elminster allowed me to hunker down in here. The tower was empty anyway, so he told me to make myself comfortable and make it my own. I never had a say in the apartment’s furnishing and decor. Mystra hated how our tastes clash. Well..." Gale shrugged, smiling apologetically. "It's not my fault I like my home to be cosy."

He seemed so tired all of a sudden. So much older than thirty-five. Astarion suppressed the urge to stand up, walk over, and stroke the other man's hair. Instead, he remarked: "Well, darling, in my opinion, your home's nice and cosy, and I like it a lot. It feels warm and safe."

"Not cluttered?" Gale asked, the corners of his mouth ticking up.

"I think that's part of the charm, darling," teased the addressed, and they laughed about it.

After polishing off his plate, Astarion couldn't resist when Gale offered him seconds. When he was done with it, the cook prepared the dessert in the kitchen. It gave Astarion time to thoroughly look around and find out more about the other man. The plentiful, overflowing bookshelves gave away Gale's love for reading, the many pots everywhere proved his green thumb, and the old-fashioned furniture made of dark wood and velvet revealed Gale's taste. Astarion's head snapped back to attention when the brunet walked in, carrying a serving tray. Maybe he could continue his snooping later on.

"Ta-da! Tiramisu and a Myratma Fog!"

"Gale..."

"Listen, I know what you're thinking, and I'm aware it looks like the real deal, but it's not, I promise! I brew organic lavender from the Purple Hills region and steamed almond milk, which I've sweetened with vanilla sugar before. I gently stirred it all together, placed some almond milk macrofoam on top, and garnished it with a sprinkle of dried lavender flowers. It's safe for you to drink, I swear it on the lives of all my ancestors."

"What about the tiramisu?" Astarion asked quietly. "That's biscuits, coffee, mascarpone, and egg. I'm not an idiot, Gale."

"I know, yes, but I - I changed the recipe! I bought vegan mascarpone, and it consists of coconut cream, rape seed oil, and guar gum flour. I double-checked the ingredient list, I swear!" Gale was stumbling over his words in the haste to explain himself. "I used gluten-free, vegan ladyfingers and soaked them in Amaretto and chicory coffee substitute. I left out the eggs and simply fluffed up the vegan mascarpone with sugar, and orange and lemon zest. I topped it off with a light dusting of a cocoa and powdered sugar mixture."

Despite Gale's words, Astarion stared and poked at the dessert as if it could jump off the plate and bite him. Gale sat down with a heavy sigh.

"It's safe to eat, I promise. I'm not trying to hurt you and make you ill. Quite the contrary, actually." A faint blush spread across his cheeks as he nervously rubbed his nose. "I believe more chefs should cater to people with food allergies. It was rather challenging to hunt down all the ingredients I needed, and if food companies and cooks would focus more on that problem, new products would be invented, the variety would increase, and the prices would be less exorbitant."

"That's exactly why I try to stay away from products that are specifically labelled as allergen-free," Astarion ranted. "All those breads, cookies, and snacks are at least twice as expensive as the 'normal' products, and, as the cherry on top, usually, they taste like shit!"

Gale laughed, good-naturedly.

"I think you're onto something."

"Naturally," quipped Astarion, winking.

They lapsed into a pleasant silence. It was never fully quiet in Gale's tower though. The grandfather clock was ticking slowly, the fridge hummed in the background, the fireplace – which apparently was the building's heating system – crackled, and outside the windows screeched a colony of seagulls.

Finally, Astarion cut off a piece of the tiramisu with the spoon and, with a pounding heart, put it in his mouth. ... Fuck. He closed his eyes as long-forgotten but still familiar flavours exploded over his tongue, and his tastebuds sang their praise. Despite being a coffee substitute, the chicory offered the typical roasted flavour and harmonised perfectly with the nuttiness of the almond liqueur. The vegan mascarpone had a thicker, less fluffy texture than the real stuff, but still provided the required creaminess. The zests gave it a fresh kick, which would cut through the heaviness of the dairy, but in this case, they served to enhance the taste of the vegan mascarpone. The bittersweetness of the cocoa/sugar powder brought it all together. It obviously didn't taste like 'real' tiramisu, but it was easily the best dessert Astarion had ever had since he'd cut out all the allergens. Fuck. He swallowed another bite.

"Is it to your liking?" Gale wanted to know, sounding anxious for some damn reason. Was he actually nervous? He? The culinary prodigy, who could do magic in the kitchen? Astarion opened his eyes, horrified to feel the sting of tears in them.

"Gale... this is the best thing I've eaten in fifteen years. Not just the tiramisu but the entire dinner. I... I don't know what to say." Astarion barked a laugh, furiously blinking away the unshed tears. "There are no words that could describe my gratitude, so, I'll make it simple. Thank you, Gale. This is a gift, you know, and I'll never forget it."

The addressed beamed at him, replying: "Anything for you, Astarion."

After finishing their dessert, Astarion followed Gale into the kitchen. He knew what naturally came next. They were on a date, after all. Usually, Astarion made sure to keep some room in his stomach, but he'd had no self-control tonight. Gale's cooking was too delicious to deny. So, there was no way he could be fucked without the risk of puking. A blowjob then. Yes, he could do that. Astarion observed Gale, who was yapping about the little experiments he wanted to involve the lawyer with. The latter hadn't really been listening, too distracted by the thoughts of repaying the cook for his generosity. When Gale was drying his hands on a kitchen towel, Astarion took it as his cue. He moved closer, trapping the other man against the kitchen counter.

"You know," he purred, "no one has ever cooked for me specifically before. What I like or what I can eat never mattered. I just had to make do with what was given to me. So... thank you, Gale. For everything."

He leaned in for a kiss, sighing when their lips met. Gale's were soft, plush, and warm, and the cook brought his hands up to cradle Astarion's face between them. The lawyer liked it. He gently sucked on Gale's lower lip, and when the brunet gasped, Astarion slipped his tongue into the other's mouth, making him moan. It felt so good. Kissing Gale was a revelation. Astarion liked everything about him: his personality, his looks, his scent, his taste. Gale was the first person in years, who didn't put Astarion off. With a happy, little sigh, the brunet drew back to gasp for breath.

"Astarion," he whispered, reverently. The addressed felt a pleasant shiver running up his spine. Kissing Gale felt great, but he knew that was not enough for payment, and he wasn't sure if he'd enjoy the next part of it.

"You took care of me, now, let me take care of you in return, darling," he purred and unzipped Gale's jeans. The latter's breath hitched, his eyes widened. Oh, he was totally into this. Of course he was. Astarion was beautiful, and they both knew it. The lawyer went down on his knees, pulling Gale's trousers and underwear down. The half-hard cock sprang free, uncut, and nestled in a neatly trimmed bush. At least, he wasn't gross. A small mercy. Astarion licked his lips. He could do this. He'd done it countless times before. This was Gale, not a random stranger, and he would be gentle. Wouldn't choke him on his dick until he gagged and threw up. This was Gale, with his soft eyes and warm hands. He wouldn't pull his hair and push him down. Wouldn't call him derogatory terms while fucking his throat raw. Astarion took a deep breath to calm himself and glanced up to see a look of awe and adoration on the other man's flushed face. Gale wouldn't hurt him. Determined, Astarion took him in his mouth, deliberately slowly, running his tongue along the underside of Gale's dick. It wasn't so girthy that it caused lock-jaw, and it smelled clean and faintly of lavender. Gale's dick was perfect – and so were the noises he made. Little hitches of breath and high-pitched whimpers. Delicious. His surprisingly dextrous fingers were in Astarion's curls, not griping or pushing, but lightly massaging his scalp, which was rather pleasant. Astarion focused on sucking the cock in his mouth, he was a professional after all. He drew back to lick the tip, tasting the pearly precum. It wasn't too bad. With closed eyes, he sunk down again, twirling his tongue, while his hand stroke the base. He had an intense fear of deepthroating ever since that one very specific incident when –

"Astarion... I'm close. Please..."

Ah, alright then. The addressed hummed in understanding and kept going. Gale's panting sounded loud and harsh in the otherwise quiet room.

"Astarion."

There was a sob and a hitched breath, and then, Gale was coming. Astarion swallowed it all down dutifully – too afraid of the punishment if he wouldn't – and was surprised that it didn't even taste too bad. Other than HIM, Gale didn't drink coffee nor alcohol, nor did he smoke, so, maybe, that explained the difference in taste. With a gasp, Astarion popped off the softening dick, slightly dazed. The gentle fingers in his hair wandered down to his cheek to tilt his head up.

"Sorry, I'm sorry, Astarion. I didn't mean to - to - But you didn't stop."

"What's the problem, darling? Didn't it feel good to come in my mouth? Isn't it what you wanted?"

The lawyer's voice was raspy and his speech slightly slurred as he peered up through his long, black lashes.

"W-well..." stammered Gale, turning crimson. "It – It felt good."

Astarion hummed in acknowledgement. Of course, it felt good. He'd been praised for his skills often enough. He knew he was a talented cocksucker.

"Was it... good for you too?"

Okay, that was new. Astarion blinked a couple of times, dumbstruck, and found his way back into his body.

"Of course, darling," he lied, coquettishly. – Was it a lie? Astarion suddenly wasn't sure anymore.

"Oh." Gale let go of the breath he'd been holding. "What a relief. I have no intention of making you uncomfortable, or getting you into a sticky situation."

"Sticky, eh?" Astarion smirked, his brain fully online again, as he stood up with feline grace. "It's fine, darling. I'm glad you enjoyed yourself so thoroughly."

To his utter surprise, Gale placed a gentle, chaste kiss on his lips despite the fact that he'd just sucked his dick and reeked of it.

"I'll gladly return the favour," the cook told him, still flushed. "I - I can do that for you, if you wish."

"That's not necessary," Astarion replied quickly. "The pleasure was all mine, and it's getting late."

"But..." Gale frowned. "It would be rather ungentlemanly of me not to –"

"You can be a gentleman next time," Astarion interrupted him smoothly. Gale kept frowning, but thankfully didn't object. Astarion was relieved when the brunet turned around and started stacking food containers with leftovers into a cooling bag, together with his experiments.

"Here you go," Gale smiled. "Again, you don't have to indulge my curiosity if you fear it'll be unsafe for you, but I'm curious about the results nonetheless."

"I'll see what I can do," replied Astarion smoothly.

"Spoken like a true lawyer," teased the cook.

"I am a true lawyer."

Laughing, they moved towards the front door, and Astarion took the cooling bag from Gale, before pecking him on the cheek and stepping outside.

"Thank you, Gale. I had a lovely time," smiled Astarion. He meant it. The addressed smiled back.

"Me too. Goodnight, Astarion. Be safe."

With a curt nod, the lawyer turned around.

As he walked along the wharf beneath the yellow light of the streetlamps and lulled by the sound of the gently swaying sea, he could still taste Gale on his tongue. For the first time in forever, the lingering cum didn't make him want to retch. How peculiar.

[somethingclevermahogony]

As Promised! A Recipe for Kipsha (Sort of)

Hello everyone! A few days ago I said that, as a way to celebrate reaching 100 followers that I would make one of the dishes from the setting of my WIP. And I did that! Kind of. You see it turns out that Sainsbury's or at least Google, lied to me, and so I was unable to find barely which was a necessary component of this recipe. Even worse when I returned home I found that the only wheat flour that I had was self-rising. And so, I did not make Kipsha (recipe here) which is eaten in the western and central parts of Kishetal, rather I made Kipisa which is eaten on eastern border of Kishetal and Makur in cities like Kutar and Nabi (shown below).

The primary difference between Kipsha and Kipisa is the grain used. Kipisa is made with rye while Kipsha is made with barley. In addition, Kipisa is often served with butter. Butter as a culinary ingredient is almost entirely limited to the eastern plains, where it preferred to or eaten alongside olive oil. Saramuk Ukishiya, meaning "Butter Eater" (Saramuk coming from the Lakuri word for butter, Shayram) is a common derrogatory term used to refer to those people living in the region shown above. The recipe is below the cut!

Kipisa

Kipsha or Kipisa or Kipcha is a kind of cake or biscuit commonly eaten by the wealthy and poor alike. It can vary wildly from soft and spongy to harder and more cracker like. It is a popular form of street food and can be served as savory or sweet. In savory applications honey is typically forgone and olive oil may be replaced with various varieties of animal fat. All varieties contain some amount of barley or more rarely, rye, however examples meant for nobility may contain up to 70 or even 90%.

The name Kipsha is a reference to the sesame and/or poppy seeds used in and sprinkled over the top. Kip being the Kishic word for seed or grain. Though it may also refer to an infant, thus part of the cake's association with fertility.

This recipe is for Sweet Kipisa, as it is enjoyed in the city of Kutar. A similar varient is eaten just across the mountains in Labisa, though here they make use of barley rather rye. It is this barley variety, Kipsha, which is my MC, Narul's favorite dish.

This particular variety of Kipsia is cracker-like, with a slightly chewy interior.

Ingredients

Note: For those ingredients which are not available on earth, approximate substitutes are provided.  

The Cakes

(Note that Kishetal has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking)

1 ¾ cups Rye Flour

1 ¼ Unbleached Wheat Flour

½ cup Water

1 Tbsp Olive Oil or Untoasted Sesame Oil

2 Tbsp Sweet White Wine (Riesling or Muscat are suggested)

3 Tbsp Kafa (This Kishic yogurt drink can be substituted with equal parts plain greek yogurt and whole milk)

2 Tbsp Honey 

1 Tbsp Red Wine Vinegar

2 ½ Tsp Untoasted White Sesame Seeds

½ Tsp Sinrian Cinnamon (Substitute Cassia Cinnamon)

¼ Tsp Ground Black Pepper

Toppings

 1. This are meant to reflect Narul’s Preferred Toppings, though with the addition of more typically eastern additions

1-2 Dried figs chopped (Fresh figs may be substituted)

3 Tbsp Honey, warmed

2 Tbsp Regula Juice (Substitute 1:1 parts orange and lemon juice)

Ground black pepper to taste

Sesame Seeds to taste

Chibalan Salt to taste (Substitute: Flake Salt)

Torn mint leaves

Goat Butter, melted (Cow or sheep is also acceptable)

2. Other Toppings

Unsalted soft cheese such as ricotta

Yogurt

Dates

Crushed nuts (typically walnuts or pistachios)

Chopped Cherries or other fruits

Preparation

1. Combine all dry ingredients in a large bowl.

2. In a different bowl combine all liquid ingredients and whisk thoroughly.

3. Combine wet and dry ingredients, knead using your hands to form a firm ball, add water and flour as needed to achieve this.

4. Cover the dough with a damp towel and allow it to rest at room temperature for a minimum of 1 hour and a maximum of 4.

5. Preheat oven to 400 F or 200 C (fan 195 C).

6. Liberally dust a counter or large cutting board with rye flour. Dust a rolling pin or similar instrument with flour.

7. Place the rested dough onto the floured surface and roll out to approximately 1/4 inch

8. Using a biscuit cutter or knife, cut dough into cakes, these can be any number of shapes, delicately score the surface.

9. Place cakes on a covered cookie sheet making sure that they do not touch. 

10. Bake for 10-15 minutes until golden or lightly browned.

11. Remove and immeditately apply melted butter, honey, and regalu juice to surface. Allow to sit and cool for at least 5 minutes (Kipisa is not eaten hot. The more time is allowed for the absorption of the toppings, the better)

12. Once cool, add additional toppings. It is not unusual at this point to add additional butter and honey, nor is it unheard to dip the cake in the regalu juice and butter while eating it.

13. Enjoy!

I probably should have a taglist but I don't know who all would be on it, whoops. So I'm just tagging my followers that liked the original post @patternwelded-quill , @skyderman , @flaneurarbiter , @jclibanwrites , @alnaperera, @rhokisb, @blackblooms , @lord-nichron , @kosmic-kore , @friendlyshaped , @axl-ul , @talesfromtheunknowable , @wylanzahn , @dyrewrites , @foragedbonesblog

[the-perpetual-minutes]

Atalantec Tagenites

Tagenites are a Greek pancake, made with wheat, wine, curdled milk, and olive oil, served as a staple breakfast food in Ancient Greece.

Due to scarce resources during the Atlasfall, the Atalecs and Helenes of Atalantes began using ocean water to make rations stretch farther, giving Atalantec tagenites their signature briny quality, which stuck long after the lean times were over.

Ingredients:

3 Parts Wheat Flour

1 Part Wine

1 Part Curdled Milk

1 Part Brine

Olive Oil

Honey

Sesame seeds

Feta crumbles

* the “parts” can be read as any measurement, but between a 1/2 Cup and 1 Cup is a good baseline

For the wine, a sweet & aromatic white wine such as a Greek Muscat is recommended, but any sweet white wine will do.

To curdle milk, boil it for 1-2 minutes, then take it off the heat and let stand for 10-15 minutes. You can also add an acid like lemon juice or white vinegar to aid the process (you don’t need a lot, just a teaspoon or so, depending on how much milk you’re using). Don’t leave the milk out for longer than 2 hours. If you prefer, you can also use cottage cheese or ricotta in place of curdled milk.

To make the brine, just dissolve salt in warm water. Ideally, aim for at least the salinity of ocean water (around 3-4% salt, or 2 teaspoons per Cup), but the proportions are up to you.

Step 1: combine the flour, wine, curdled milk, and brine in a mixing bowl until they form a smooth batter

Step 2: pour a thin layer of olive oil in a pan over medium heat. scoop the batter into the pan (ideal tagenite size is 2-3 inches wide)

Step 3: cook and flip until both sides are brown

When you’re done, drizzle the tagenites in honey, sprinkle with sesame seeds and feta—or really any toppings you prefer—and serve hot. Pairs well with a side of dates, figs, or grapes, and a glass of wine.

[zoediamondcooking]

Vietnamese Pizza Recipe:

Ingredients:

-1/2 tbsp toasted sesame oil

-1 Rice wrapper

-1 egg

-1 tbsp soy sauce

-1/2 tbsp chili oil

-1/2 cup mozzarella cheese

-Handful chopped green onion

-Sprinkle of white and black sesame seeds

-Handful of arugula

-1 mini avocado (or half large avocado)

-1 tbsp hoisen sauce

-kewpie mayo (drizzle as much as you like)

Directions:

Put sesame oil in pan. Add rice paper. Crack egg on top of rice paper. Break up yolk and “scramble” on top of rice paper. Add soy sauce and chili oil. Add  cheese and chopped green onion. Sprinkle sesame seeds once cheese has melted. Remove from pan. Add thin bed of arugula. Arrange slices of avocado. Drizzle hoisen sauce and mayo. Sprinkle additional sesame seeds. Cut into 1/4 pieces and plate.

[mealmindset]

Vampire repellents for tis season

Halloween is coming up, which means the vampires are searching for new victims to dig their fangs into. We must protect ourselves with the most effective ingredient, GARLIC. Let us explore some wickedly good recipes and discover how this humble ingredient could be the halloween's hero.

DISCUSSING GARLIC: Garlic is something we use a lot in our daily cooking. When we think about garlic, the strong smell comes to our mind, this is because of the sulfur compounds contained, especially allicin. The scent is released when it's chopped or crushed. apart from the strong scent, Garlic has also been proven to have strong antimicrobial and antiviral properties, promoting health, it was considered magical and a sacred plant for people decades ago, like the times of the plague and ancient times. Now let's dive into the recipes garlic has to offer so we can make our houses VAMPIRE FREE!

1.Garlic Pasta (aglio e olio) An Italian classic, translated as Garlic and oil. It is a simple dish that embodies simplicity. You could make this with a few pantry staples. Start by slicing garlic and chop up parsley. Boil water with oil and salt, boil for 6 minutes, drain, and put aside, cover the pasta to let the steam do the rest of the cooking, this will ensure the true Al Dante pasta. bring a pan to medium heat and add a generous amount of oil, thinly sliced garlic, and pepper flakes. Add in pasta and a bit of the pasta water. Season and mix in parsley. For a Halloween vibe, use black garlic or serve the pasta with charcoal spaghetti for a darker presentation. Add roasted garlic cloves to resemble vampire fangs.

2.Garlic soup As the air gets crisp, there’s nothing better than curling up with a warm bowl of soup—especially one with a powerful bite of garlic! Similar to Česnečka, a soup that can knock out any cold and make you feel warm inside, not to mention the immaculate taste. Sauté butter and one diced onion, add one chopped potato and a BUNCH of sliced garlic, and season with salt, pepper, and turmeric. When everything turns into a beautiful golden color, deglaze with white wine and add chicken stock and bay leaves. then let simmer and some toasty bread cubes and serve! For a Halloween twist, make the bread cubes fang-shaped or use dollops of sour cream or crème fraîche to create ghost shapes on top of the soup, and add black sesame seeds for eyes.

3.Garlic fried rice Do you have some day-old rice in your fridge? It's perfect for garlic fried rice, which is similar to Sinangag and more of a simple dish. Start by mincing a butt load of garlic and frying it in oil till golden brown. soup out the garlic to save for later, and add in rice and soy sauce to the pan until steaming, lastly mix in the garlic bits we made and top off with green onions, and serve! For a Halloween look, drizzle sriracha for a bloody look or add a fried egg and cut the yolk to a ghostly shape with a small knife or a cookie cutter.

4.Garlic focaccia Focaccia is a savory, aromatic flatbread that's perfect for any occasion. In fact, focaccia is already a favorite among bread lovers, when infused with garlic, it becomes downright irresistible. Find a good focaccia recipe, and before throwing it in the oven, roast some garlic by covering it with olive oil and throwing it in the oven, squeeze out the garlic compote on the dough, sprinkle cheese, fold the dough in half, and drizzle olive oil. decorate focaccia with fried garlic bits and it look Halloween-like. Bake and serve.

5.Garlic pull-apart bread This pull-apart bread is not only easy to make and an amazing appetizer, but it’s also a crowd-pleaser. Start by mincing enough garlic to kill a small child, and mix with salt, butter, and parsley, mix until it becomes a paste. prepare store-bought pizza dough and roll it into a flat rectangle, spread the garlic butter evenly, sprinkle your favorite cheese on top, cut into squares stack together, and put in a loaf pan to bake at 400 degrees. To give it a Halloween makeover. Melt extra mozzarella cheese on top after baking and use a toothpick to drag lines through the melted cheese to create a "spider web" effect.

Garlic is a versatile and flavorful ingredient that transforms even the simplest of dishes into something truly special. From its health benefits to its deliciously savory bite, garlic never fails to shine. This Halloween, embrace the spooky fun of garlic’s vampire-repelling powers while enjoying these mouthwatering dishes with friends and family.

[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

[ruvviks]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D

[thekitchnpro]

How to Make Homemade Sushi Rolls

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How to Make Homemade Sushi Rolls

What can we say about sushi rolls that haven’t already been said? It’s healthy, it’s delicious, and best of all, and it’s endlessly customizable! No matter how long you’ve been in the kitchen, there are always new skills to master when it comes to this classic dish. Even better, sushi doesn’t have to be intimidating or difficult—just follow these steps to get started with your own homemade sushi rolls!

Things you will need

-Rice Cooker 

-A bamboo rolling mat

–Two long-handled wooden chopsticks 

-Nori (seaweed) sheets -Dried Seaweed (optional) 

-Sushi rice (approximately 1 cup per roll, preferably made with short grain rice)

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Step One: 

Prepare your ingredients. The first step in making sushi rolls is acquiring all of your ingredients. These include but are not limited to salt, sesame seeds, Nori sheets, raw fish and various vegetables for toppings. Begin by preparing a large pot of boiling water. Once you add your sticky rice it should be boiled on a high heat for five minutes before being turned down slightly and simmered on a low heat for another 10 minutes while covered with a lid.

While your rice is cooking, prepare whatever vegetables or meats you intend to use as a topping. When you can see that there are only three minutes left on your timer, remove the lid from your pan, turn up its heat slightly and stir continuously until steam rises through holes placed in the center of its surface. 

This will help ensure an even consistency throughout each sheet of sushi when rolled later. Sticky rice will now need to cool completely for approximately 30 minutes so line a surface below with cling film which has been lightly dusted with either white or brown sugar depending upon whether you’re making sweet or savory rolls respectively.

Next, place half a teaspoon of oil into your hands along with some salt and dip each individual grain of rice individually. This process will prevent any grains from sticking together once cooked, improving both taste and appearance alike. Using these same hands push aside any grains towards one side of your mixing bowl while pouring additional cold water over them if needed until they’ve reached room temperature. 

Now, pour these cooled grains onto your prepped working surface where they’ll be easier to work with. If your sushi involves a filling such as a tuna then slice it thinly prior to placing it atop your rice. Vegetables should also be sliced into thin strips after being rinsed thoroughly with cool water. If desired, sprinkle extra toppings such as sesame seeds or soy sauce prior to wrapping before using cling film to seal each roll tightly yet gently. 

Store them in your refrigerator once completed for at least two hours; however they can remain wrapped for around four hours without issue. Other recipes may call for a simple layer of mayonnaise or a small pat of butter atop your rice instead. Be sure to make a double batch since it never lasts long! Before cutting, allow your sushi to come back to room temperature unless stated otherwise.

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Step Two

 Preparing your fillings. In most cases, sushi chefs choose to use seafood with their uncooked fillings since most types of meat do not generally take well with uncooked rice. However, most types of seafood do, especially those prone to spoiling quickly such as shrimp and squid. While whole shrimp must always be peeled prior to tossing them within rice others like mussels should simply be removed from their shells before dipping within the rice. After dipping, ingredients such as cucumber and avocado can be used to top your rolls. This is done prior to rolling as these ingredients will not hold up well with rice or seaweed.

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Step Three

 Roll your sushi. As you begin to create each roll, use a rectangular piece of plastic wrap (cling film) and lay it out flat on a smooth surface. Covering much of its surface with a moist paper towel prior to adding rice is recommended for best results, helping reduce its likelihood of drying out during storage after being wrapped in it. 

To begin each roll, begin scooping rice from your mixing bowl into your hands until you have enough to cover much of its surface area evenly. This is referred to as a rice ball. The amount of rice you use should be relative to how thick you want your rolls to be. If you want them thick, use a little more rice. If you want them thin, useless. 

Once ready, begin flattening out your rice ball until it resembles a rectangle in shape. Place your chosen ingredients evenly atop its surface and bring up opposite sides from its corners until it touches itself from opposite ends. Your ingredients will now be in a vertical line in between these sides while positioned horizontally on each end of it. At last, roll up your fillings horizontally in between these sides while squeezing any excess air within their center away from its edge for best results. Repeat with the remaining ingredients to complete your sushi rolls.

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Step Four

Preserve your sushi rolls. For best results, wrap each of these rolls in clear cling film (plastic wrap) before storing them in your fridge for no longer than 48 hours. If you’d prefer to freeze them, it’s best to do so immediately after completing their creation for the best results since they don’t do well at room temperature or warmer temperatures once frozen. This is due to rice swelling as it thaws, losing its texture, and becoming overly soft with extended exposure to warm conditions compared to seafood items which are better suited for freezing. Frozen sushi can be stored for up to three months. 

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Step Five

 Slice your sushi rolls. Although you could eat your sushi as is, most people will want to cut them into smaller pieces prior to consuming them. This can be accomplished by first removing their cling film (wrap) and slicing their roll with a knife atop a clean surface such as wood or marble rather than directly on your countertop or table which may become stained from its oils/flavors after time and ruin its finish if not cleaned afterward.

When creating these slices, it’s best to use a gentle rocking motion at first while applying light pressure until you feel that all of its ingredients are beginning to separate before pushing harder until they do so uniformly into equal-sized pieces. Don’t forget to remove any leftover bits of rice as well as its nori (seaweed) from your roll before doing so. 

Now, Serve and enjoy your sushi rolls!!

[1punch]

@blzzrd sent:

if you decide that you don't want me around, just tell me and i will go. 

[ PROMPTED ] ...  ▬▬▬   accepting !

" Is that so ? " Amusement tugs at the corners of his lips, mostly out of disbelief than anything else. A rich spicy scent erupts from his frying pan as a spoonful of black sesame seeds gets sautéed in salty oil. " Fubuki is usually a lot more stubborn, did something happen ?  Are you feeling alright ? "  A bit more than a half tease, he spares her a glance through the small passe-plat opening of his kitchen, checking if she actually looked out of shape in any way. But besides the short-lived apprehension, everything seemed fine, especially with Rover huddled by her side deeply breathing and fast asleep. 

What's with her anyways ?  Forcing herself into his life and singlehandedly deciding she could maybe leave whenever she likes. He may not be a real expert in socializing, but that's definitely not how human relationships work. Good grief, she's really just like her sister. Such personalities were truly hard to deal with, and apparently, he's lucky enough to be completely surrounded by such people.  " If you really care about what I think, then you should stop assuming things. " He says after a long nonchalant pause. People's wishes, decisions, emotions, attitudes. Even if it's about yourself, what right do you have to think for anyone ? 

" Oh- " The spices he's been preparing nearly roast too much, but he turns off the stove in time and moves for the rice cooker. Making sure to keep Genos' share in mind, he fills two bowls with fluffy white rice, topped with steaming cubes of Satsuma-imo and sprinkles of black sesame. Content with the results of his nearly-effortless cooking endeavor, he finally joins Fubuki on the floor around the table, setting one of the bowls in front of her in a silence offer. 

" Besides, Rover seems to like you. " A careful hand pets the sleeping monster dog between its beautiful eyes. " That's a good thing, isn't it ? " 

[quintessentialflavour]

Spicy Asian Cucumber Salad

Ingredients

6 Mini cucumbers or Persian cucumbers

2 teaspoon salt to drain water

Dressing:

1 tablespoon Regular soy sauce

2 cloves Garlic minced

1 tablespoon Rice vinegar or white vinegar

1 tablespoon Chinese chili oil

1 tablespoon white granulated sugar

1 teaspoon Sesame oil

1 teaspoon Sesame seeds

2 tablespoon green onion finely sliced

Instructions

Wash cucumbers and cut off the ends.

Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thily slice your cucumbers too. *Refer to video below for better visuals. Note: Do not cut them in on a straight angle or the spiral will not work.

Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.

Combine dressing ingredients in a separate bowl.

Pour dressing over cucumbers and gently mix.

Photo and Recipe by: Christie Lai

[imgtoxai221]

Indulgent Krousty Rice Bowl

A hyperrealistic 70-degree photograph of a generous, street-food-style rice bowl named “Krousty,” served in a matte black ceramic bowl, fully visible and centered in a 1:1 square frame. The bowl is placed on a medium-grey smooth concrete tabletop. The visual composition, camera angle, lighting and bowl shape must exactly match the previously approved Krousty image. This version must look indulgent, generous and slightly messy — inspired by real street food — with clearly visible textures and natural visual imperfections. Inside the bowl (dense, fast-food style): A base of steamed white jasmine rice, with individual long grains, slightly sticky and visible beneath the toppings. A layer of creamy white sauce spread over the rice, partially visible below the chicken. Add a generous portion of crispy fried chicken, cut into small, irregular bite-sized cubes (like sliced aiguillettes). Each piece must have a juicy white interior clearly exposed, coated in a dark golden-brown crispy crust. The arrangement must be casual and disordered, with pieces overlapping naturally. Sauces (both clearly visible on top): A zesty lemon sauce, very liquid, translucent, and not thick, with a light yellow tint and a fresh, glossy sheen — drizzled in a playful zigzag across the chicken and rice. This sauce must feel light, aromatic and fresh, with the textures underneath still clearly visible. A second zigzag drizzle of creamy white sauce, overlapping and intertwining with the lemon sauce. Both sauces must feel expressive and generous. Toppings (scattered moderately and naturally): Toasted sesame seeds, evenly sprinkled over the chicken and sauces — golden, slightly irregular in size, for a subtle crunch No chives or fried shallots — sesame seeds only, for a clean and minimalist finish The image must look 100% photographic, not generated — with warm natural daylight, soft shadows, rich textural detail, and the handcrafted imperfection of a real fast-food dish served in a high-end bowl.

[imgtoxai262]

Indulgent Krousty Rice Bowl

A hyperrealistic 70-degree photograph of a generous, street-food-style rice bowl named “Krousty,” served in a matte black ceramic bowl, fully visible and centered in a 1:1 square frame. The bowl is placed on a medium-grey smooth concrete tabletop. The visual composition, camera angle, lighting and bowl shape must exactly match the previously approved Krousty image. This version must look indulgent, generous and slightly messy — inspired by real street food — with clearly visible textures and natural visual imperfections. Inside the bowl (dense, fast-food style): A base of steamed white jasmine rice, with individual long grains, slightly sticky and visible beneath the toppings. A layer of creamy white sauce spread over the rice, partially visible below the chicken. Add a generous portion of crispy fried chicken, cut into small, irregular bite-sized cubes (like sliced aiguillettes). Each piece must have a juicy white interior clearly exposed, coated in a dark golden-brown crispy crust. The arrangement must be casual and disordered, with pieces overlapping naturally. Sauces (both clearly visible on top): A zesty lemon sauce, very liquid, translucent, and not thick, with a light yellow tint and a fresh, glossy sheen — drizzled in a playful zigzag across the chicken and rice. This sauce must feel light, aromatic and fresh, with the textures underneath still clearly visible. A second zigzag drizzle of creamy white sauce, overlapping and intertwining with the lemon sauce. Both sauces must feel expressive and generous. Toppings (scattered moderately and naturally): Toasted sesame seeds, evenly sprinkled over the chicken and sauces — golden, slightly irregular in size, for a subtle crunch No chives or fried shallots — sesame seeds only, for a clean and minimalist finish The image must look 100% photographic, not generated — with warm natural daylight, soft shadows, rich textural detail, and the handcrafted imperfection of a real fast-food dish served in a high-end bowl.