#basically a salad bowl of pairings in the background

[wisteriagoesvroom]

alter ego

🔵🟠 a maxoscar fic 🍾 in which they spin the bottle (right round, right round) 🖋️ 5.5k words 🔗 read on ao3

preview:

“It’s just a kiss, mate. Not a marriage proposal.” Max deadpans. Oscar is the one who steps closer. “Hm.” “It might be good practice for you.” “Oh, so I give off the impression that I need practice, do I?” Max’s eyebrows shoot up. “You ask many questions.” “I like definitive answers.” “But somehow your statements are always a bit of both. You’re still uncertain.” Oscar crosses his arms in defiance, and mirrors Max, then. They’re so close that their shoes practically touch, so close Oscar can make out the off white of the other man’s shoelaces when he glances down and up again into Max’s curious expression. If Max liked flirtation, then two could play this game. Oscar acts like he isn’t interested in the game, but really, he’s just lacked the opportunity to practise.

(i fought tooth and nail with my brain for this one but y'know, here it is.)

thank you @maaxverstappen and @alphatinies for the readthrough <3

tags for ppl who might be interested - @landoom @nyoomfruits @kingkestrel @calebwidgast @scuderiabs

[the-blind-assassin-12]

Hi!! I have a maybe weird fruit salad for you 🍍🫐🥝

Hi Kate! Hope you’re having a good week so far! I’m sorry I didn’t get to this sooner - I didn’t get a notification when you sent it (because dumblr) and then yesterday flew by in a span of 10 minutes (aka 24 hours) BUT I’m here now and I happen to believe that no fruit salad is a weird fruit salad. So thank you for my bowl of pineapples, blueberries and kiwis.

🍍What kind of AUs do you like? Are there any AUs you hate or just generally have beef with?

So I used to be a somewhat picky reader when it came to AUs. But lately I’ll give anything a chance - even if it’s something that doesn’t sound like it’s gonna be my thing - because as long as the writing is good and the characterization is done well, any AU can make sense and make a good story.

I’m not sure that I’ve ever read a coffee shop AU, because that used to be one that I’d avoid in my picky days (why? Idk? I love coffee?) but it’s not that I have beef with it anymore I just haven’t gotten around to righting that wrong yet.

I am and always have been a sucker for anything with a magical element, though. Magical, mythological, mystical AUs will always pull me in. Give me witches and monsters and merpeople and powers and abilities and visions and all that jazz.

🫐 What’s your favorite underrated thing in your fandom? (A ship that only you seem to write for, a character there’s almost no fics about, a trope that criminally hasn’t been written yet, etc.)

I think one of the most underrated things in this fandom is when writers take a character who has basically no screen time or canon background and turn them into a fully fleshed character who lives and breathes and loves and has flaws and motivations. It’s the way creators will see a character from a music video or a wine commercial or an SNL skit and make him into a whole man with a whole life. Like the imagination and creativity needed to make something from nothing but scraps?? It’s the Chopped Champions of fanfic. It’s like “okay writers, you’ve got 3 short scenes, 2 lines of dialogue, a pair of glasses and a smirk, create a masterpiece” and then they DO? 🤯

🥝 What’s your favorite trope/AO3 tag to write?

I think the things that I tend to write the most would fall under the umbrella of fix-it fics, because usually what inspires me to write for a character is some kind of tragedy or heartbreak that I want to undo or give context to. That character isn’t dead, he’s actually alive and well. That character isn’t heartbroken and alone, he’s actually in a really healthy relationship with himself and his partner. That character doesn’t have to face his past or future alone, actually he’s got family to support him and a cat to sit on his lap.

[spencestyles]

Instagram Girl (pt 2)

summary: you meet spencer’s team after finding out they’ve seen your instagram

pairing: spencer reid x reader

warnings: none

words: 1k+

~~~~~~~~~~

y/u/n

liked by 5,823

you can't tell but our shoes are matching

comments

drreid: I told you to caption it "Matchy, matchy" but whatever, we're still cute.

penelope_meow: THIS IS SO CUTE I SHIP

y/u/n: @penelope _meow you must be one of Spencer's work friends, the technical analyst

"Spencer did your work friends find out about us?" you asked.

“They did, I guess our technical analyst-“

“Penelope,” you cut him off.

"Yes, Penelope, she saw that I commented on your picture, which I almost never do, and she looked at the post and then stalked your account," Spencer explained.

"Can I meet them now?" you asked, knowing yes would be your answer. Spencer never said no to you.

"There is a dinner at Rossi's tonight," Spencer said. "I was going to ditch it, but if you want to meet the team I can tell Dave we're coming."

"Yes we are going," you said. "I need to shower, I'll be out in like ten minutes."

In the BAU groupchat

y/n and I are coming to dinner tonight

Penelope: OMG FINALLY

Dave: Good! I made extra pasta!

Jennifer: I can't wait to meet her!

You walked out of the shower and saw Spencer smiling at his phone, "What are you smiling at?"

"My friends are excited to meet you," Spencer said.

"I'm feeling anxious," you said honestly. "What should I wear?"

"Wear that new black dress you got," Spencer said.

"Are you sure you want me to wear that?" You asked honestly. "I mean it is pretty scandalous for me to just be meeting your team."

"Derek has been making fun of me for being a virgin for years" Spencer explained. "I want them to know I have a sexy girlfriend that I sleep with nightly." You laughed and walked into your shared bedroom and changed. You walked out ready to leave.

"Spence, we should leave now," you said.

"Wow," Spencer began. "Maybe, you should change."

"Spencer Walter, I am not changing" you said. "I knew this was going to happen, I am not changing. Don't make a fool out of yourself. We are leaving." You were freaking out. You had never met Spencer's team and you knew they were going to be critical. They were his best friends.

You stepped out of Spencer car and looked at David's house, well mansion, "Wow."

"Just wait until you see whats on the inside," Spencer laughed. You walked up to the front of the house shaking. You were so nervous and Spencer also made you late. Spencer knocked on the door and you heard the noise from inside the house stop and people walking to the door. The door opened and six familiar people stood smiling at the door.

"Hello," Spencer said. "Team this is my girlfriend, y/n this is my team."

"Hi," you said softly as David took you inside.

"Can you guys not be so awkward, try not to scare her off. Jesus Christ," Spencer whisper-yelled at the team.

"Sorry Pretty Boy, but we are just excited to see Spencer's hot new girlfriend," Derek said.

"Don't call my girlfriend hot," Spencer said. "I know she is." Smirking, Spencer walked away to his girlfriend who was talking to Aaron and David.

"So y/n, Spencer told us you are a teacher," Aaron said.

"Yeah I'm an English teacher, I have a Phd in Literature," you responded.

"Spencer never told us you had a Phd," David said.

"I don't talk to many people about it, especially since I'm a high school English 9 teacher," you said quietly.

"Well, y/n, I have a seven year old, and he is not the best reader," Aaron began. "Maybe you could help him out."

"I would love to, but don't be too worried if he's not a strong reader, all kids read at different paces," you said feeling Spencer's arm around your waist. "Not everyone is Spencer Reid. I couldn't even read properly until I was nine, all the words were jumbled because I was so stressed about reading properly."

"Well lets eat," David said. "The pasta is going to get cold." You all walked over to the table sitting down. You sat between David and Spencer.

"So y/n," JJ began passing around a salad bowl. "How did you and Spencer meet?"

"Well we were guest lecturing at the same class," The team looked at you strangely. "Because of my background in literature, I helped sex crimes with a case that had to do with poetry." They nodded in understanding. "So we were lecturing and after the class we were talking because Spencer made this super silly joke about Romeo and Juliet, which thinking about it was a very strange dark humor. But I found it funny so I asked him to coffee and basically we talked about books and why a high school English teacher was helping the FBI." The team smiled.

"I'm glad he met you y/n," Derek said. "I haven't seen Pretty Boy this happy in a long time."

"Pretty boy?" you asked.

"It's a nickname I made up for him when he first joined the team," Derek said as the team snickered.

"So that must be why Spencer got super weirded out when I started calling him that," you said.

"No way, pretty girl calls pretty boy, pretty boy?" Penelope asked.

"Yes and no," you explained. "Now it is mainly a joke, but I do say it because it is very true." The team laughed while Spencer blushed profusely.

y/u/n

Liked by 5,759

finally got to meet spencer's work friends

comments

drreid: They love you almost as much as I do.

penelope_meow: YOU ARE AMAZING.

jenniferjareau: We need to have a girls night! SOON!

drreid

Liked by 102

pretty girl

comments

y/u/n: I love you

derek1118morgan: she almost may be prettier than you pretty boy

emily_prentiss: if you two ever end things let me know @y/u/n

y/u/n

Liked by 5,978

note to self: always let Jennifer Jareau pick out your outfits for brunch with the girls

comments

jenniferjareau: this fit >>>>

drreid: You look amazing as always

rossidave: Your Italian is showing

y/u/n

Liked by 6,423

spence finally got the guts

comments

drreid: Can't wait to spend forever and a day with you

aaronhotchnerBAU: Congratulations y/n, Jack and I are excited for you both

penelope_meow: You need to tell me all about it sunshine

jenniferjareau: Me too!

emily_prentiss: Me three!

y/u/n: Girls night tonight?

derek1118morgan: Congrats y/n, glad you said yes because I was hyping Spencer up all week

rossidave: Congratulations y/n, talk to me if you need help with planning the wedding. My back yard is a great and free space.

y/u/n

Liked by 6,003

this is the only photo from the bachlorette party that we have a decent amount of clothes on

comments

emily_prentiss: BEST NIGHT EVER

jenniferjareau: Never let me drink that much again

penelope_meow: I NEED to see those other pictures

derek1118morgan: So do I baby girl

drried: No you don't Derek

drreid: Hopefully it was your best last night out as a y/l/n

y/nreid

Liked by 6,543

happy

comments:

drreid: I love you

drreid: You looked absolutely beautiful today

[theyaskedmeto]

your wish is granted! (albeit like 1 month late)

the kiss list

prompt for this oneshot is: Routine Kisses Where The Other Person Presents Their Cheek/Forehead For The Hello/Goodbye Kiss Without Even Looking Up From What They’re Doing

pairing: kurt x blaine

summary: three chronological kisses that probably happen all the time. neither kurt nor blaine will ever get tired of them.

authour’s note: im kinda proud bc i boshed this one out in one night and it’s like one am as im writing this and i’m sleep deprived but i kinda really like this lil drabble so hope you like it!!!

read on ao3 or read the rest of these little fic prompt fills here

----------

1. Goodbye with the Car Lights Off Kiss

It’s Ohio, and if any gay couple knows they have to be careful, it’s Kurt and Blaine, because they’ve both lived here all their lives and they know what it’s like here.

But Blaine’s still at Dalton, as much as Kurt has asked him (he’s starting to go a little mad with Blaine’s ‘But the warblers are my friends!’ speech), and they really don’t get to see each other as much as they’d like to, with the distance and schoolwork and how Kurt’s stressing over his room because he’s planning to redecorate it soon, and he needs absolute silence to work out the correct shade of blue to match his complexion, so these moments are precious to them.

They went to the movies, had to just go as ‘friends’ of course, but it’s not like Kurt’s going to be comfortable enough anyway to start making out with Blaine at the back of the cinema - he’s always too worried about the other people there, anyway. Still, he does think about it, thinks about simply being able to hold hands on a date without the fear of vulnerability, because here, the love they share isn’t an easy obstacle to overcome. Not to other people, at least.

So it’s in the car that they can truly be themselves, Kurt driving Blaine home in his navigator and Blaine just looking at him like it’s the most natural thing to do, and Kurt is a little too aware of it, just keeps his eyes on the road.

Some way through the journey, though, his hand moves off the steering wheel, finds Blaine’s in the middle, clutches it. And they both don’t say anything, because nothing needs to be said. Kurt is just happy they have this time, now. They listen to Joni as she sings her high notes, ‘I’ve been to sea before…’ and push on, the relaxing sound of the car engine washing over Blaine’s ears, the calmness of late-night drives home putting him at ease. Kurt squeezes his hand as a signal pf finality before putting it back on the wheel, getting wary of the harsh darkness of the night. And Blaine looks out the window, wistful.

*

When Kurt drops Blaine off, a blocks down because Blaine’s dad is iffy about parking (they both know that’s not what he’s really ‘iffy’ about in that situation), it’s weird how there’s sudden silence - that silence signals the end of the journey, and Blaine already misses Kurt; Joni’s not singing anymore and Blaine’s heart pulls because he knows Kurt plays it because it reminds him of his mom, and Blaine loves the originality of the singer’s voice.

They turn the lights in the car off because it’s Ohio, they really do have to be careful and it’s nearly eleven, and Kurt reaches over again and grabs Blaine’s hand, notices how his face is shadowed by the moonlight, smiles lightly.

Blaine says, words blurring together slightly now he’s a little tired, “I’ll see you at the football game on Sunday?”

Kurt sighs, “Yeah. Not if I can help it.” and Blaine laughs, looks down and shakes his head. His watch beeps eleven ‘o clock, and it’s curfew now, and Blaine needs to leave.

“I… need to go.” He mumbles although it’s exactly the opposite of what he wants to do, and Kurt breathes in and nods, so adult-like the way he does it, like he’s always leading these situations like he’s grown up to be this way because he had to.

“I’ll miss you,” He says and the moonlight is the only light in the car, “See you soon.” and kisses Blaine, lingering for just a moment with the car lights off and the rest of the world quiet around them, and when Blaine pulls back he says, “Love you.”

Kurt smiles, “Love you too.” and Blaine opens the car door.

2. The Shopping List Kiss, but engaged

“So we’ve got…” Kurt takes a moment to recount in his brain everything they need from the store, “peas, milk, wine…”

“Balsamic vinegar!” Blaine exaggerates, and it’s almost hysteric how Kurt can see him thinking back to the salad they had the night before, no dressing at all and basically just some salad leaves in a bowl.

“You know how expensive that stuff is…” Kurt trails off, but writes it down on his little A6 pocket notebook anyway because Blaine has a look of such desperation on his face like if he doesn’t buy balsamic vinegar it will be the end of the world, and clicks the top of the pen as he thinks again: don’t need any more flour, Blaine bought like two packs of that last week and then I cried over making him a Bakewell tart; don’t need any more butter, there’s still that weird vegan stuff in the fridge; we’ve already got orange juice…

Blaine says, interrupting Kurt’s thoughts, as boring as they may be, “Would you be so kind and get some full-fat milk instead of skimmed? It tastes like water, Kurt.”

Kurt looks at him, eyebrows raising, “Are you criticising my milk choices?”

“...Yes.”

“How does full fat even make a difference? It’s literally just milk.”

“It tastes like water!”

The sound of a click on his pen again - Kurt’s fiddling with it as he presses it against the notepad, thinking thinking thinking. He says, “Only if I get a kiss first,” and raises his eyebrows expectantly and taps his cheek, and Blaine gets up from where he’s sitting at their tiny dining table, puts his hand lightly on Kurt’s forearm as he presses his lips to the skin with a loud smack, and Kurt laughs, “Fine.” and adds the words ‘full fat’ to where he’s written ‘milk’    

3. Welcome Home Kiss, and husbands now

Blaine’s mind is a whirl of different worries, his bag filled with papers to mark and grades to give and there’s a lot to think about, recapping through his day; how his teaching assistant is off sick with some sort of awful flu thing and it’s hard, managing everything on his own when his kids can be so unpredictable and he is new to this. But he’s good at what he does. He knows that.

He’s barely moving consciously during his journey home, through the New York subway just like many of the other people here on their daily nine-to-five. It’s so relative to him now, this journey - he doesn’t really think about it anymore. He just knows that when he gets home, Kurt is actually going to be there instead of working late in the office - things have eased off a little since fashion week ended - and it’s an incredibly comforting thought, that when he gets home, there’ll be Kurt there, real and beautiful and there. Blaine thinks about what he might be doing, maybe he’s got the wicked soundtrack on, maybe his soft voice is singing sweetly to the melodies of Joni Mitchell’s voice - something that always reminds Blaine of when they were young, or maybe he’s making dinner, sizzling in the pan - his signature stir-fries are always delicious.

And Blaine is so happy he’ll be home.

*

He opens the door and there Kurt is, scrolling through his phone as he leans against the counter near the hob where there’s some pasta boiling (it’s rigatoni - Kurt will always lecture Blaine about how it is the superior pasta shape) and some sort of sauce on the go too, and if he listens closely there is Joni Mitchell playing in the background, and Blaine smiles because A Case of You will always be one of his favourite songs.

He drops his bag on the floor and puts his coat up on the hanger by the door, walks over to his husband and kisses him quickly. “Hey,” he says, “smells delicious.”

Kurt hums appreciatively, “Hmm. Welcome home.”

[twoteen-scenarios]

Seventeen as cute summer scenarios

This is something that I thought of late at night. I haven't written in a while so this is not my best work lol. I do like some of these and may be their own stories for that member. If there’s a specific member that you want me to write just let me know :)  

Seungcheol  

A surprise beach day with your lover. You two would spend the afternoon swimming and/or surfing and laying out of the sand. Dinner would be at your favorite restaurant and the day would end with watching the sunset at the pier. Your lover looks at you and smiles because the light is hitting you just right. They hold your hand to get your attention and give you a sweet kiss.

Jeonghan  

Stargazing in a field. You have a guide either in book form or on your phone to help you find constellations. If you’re with a person or people, everyone takes turns making up constellations and a backstory for it.

Jisoo

Sleeping with the windows open on a warm night. The gentle breeze moves the curtains and soft beams of moonlight make their way in. The sound of crickets play in the background are faded into the background by the sound of the fan.

Junhui

Watching the fireworks from the top of a hill. It’s a slightly chilly night so you cuddle close to your favorite person. The different burst of colors dance in the sky before gracefully falling down and the smokey remains dissolve into the sky.

Soonyoung  

Winning a prize at the state fair. You may have spent more money than you were willing to admit. However, that oversize stuffed version of your favorite character was now yours. It’s fun showing it off while walking around but now it’s getting heavy. But who cares! It’s a huge version of your favorite character!

Wonwoo

A thunderstorm. It’s kind of scary at first because of how intimidating it seems, but as the storm  continues, you feel yourself being lulled by the rain tapping on the window and roof. You settle down on your couch with your favorite drink and a pair of fuzzy socks. You play your favorite movies or show until you fall asleep.

Jihoon

Making a summer playlist. You go through your Spotify and add songs that have that perfect summer vibe. All the songs on the playlist give you this warm and carefree feeling. When you listen to this playlist, you feel like dancing, exploring, and laughing with those you love. It’s basically the background music of your life it was a movie.

Minghao

Catching fireflies. You gently catch them by cupping your hands together and trapping them in. You watch them crawl on your hand for a bit before it decides to fly off to be back with its friends. The fireflies dance in the sky and flicker once in a while. It's almost like having small stars float around you. You admire the way the freely roam about before deciding that it's getting pretty late and going inside. Before you go to bed, you take one last glance out the window to see them once more.

Mingyu

A family cookout The adults have their chairs set up in the one weird circle, talking to each other. The kids are running around the back yard or in the pool. The moody teenagers are inside on their phones. Music is playing and people are laughing. Your aunt who is always late finally arrives and greets everyone after she puts down her potato salad. Your mom is cutting the watermelon. Your dad and uncle are playfully arguing about who can grill the best.

Seokmin    

The feeling of sun and the smell of after rain. You close your eyes and relax as the sun wraps you in healing warmth. The after rain smell hits your nose in the best way. When you open your eyes you see a faint rainbow in the sky.

Seungkwan

Going to the farmer’s market with your mom. She’s so excited to buy fresh produce and has her burlap bag with her. She takes her time looking at each vegetable and fruit before buying them. There are local bands playing music on a small stage. Your mom buys you a fresh squeezed lemonade from a stand shaped like a lemon before you two go and listen to a few bands before leaving. Later on at home, she comes into your room with cut up fruit in a bowl for you.

Hansol

Driving in the car with all of your friends. The windows are down and fun music is blaring. Everyone is taking turns picking a song and everyone's dancing and singing along in their seats. After a while, everyone decides to go to a drive-thru for a snack and drink.

Chan

Eating cotton candy at the state fair. It looks like a small fairy pink cloud on a stick. The taste is sweet and dissolves immediately into your mouth. You offer some to your friends as you all decide what to ride next.

[beatricebidelaire]

fandom: has a main cast, mostly kids/young adults vera: okay cool but what about their PARENTS

akfdklajlskjdlkjs accurate

tho tbh i think it’s not with every fandom, though i can’t really be sure what exactly makes the difference between them (natalia’s post the other day about sugar bowl gen vs ma***der generation did got me thinking about it but on the other hand two isn’t a very large sample pool so i haven’t come to anything conclusive yet haha)

i remembered i wasn’t very invested in sugar bowl generation back when i was reading the books as a kid like i am now, and i suspected the main change might be because i am an adult in early 20s now and it’s very tempting to project onto a set of disaster adults who might look functional or put together on the outside sometimes but are basically Disasters TM lol. like, that’s what i am, doing my best to masquerade as a functional adult haha

although i think rereading as an adult makes me notices little things and details i didn’t see as a kid and all the mentions of the adult characters and their backstories in the background are fascinating and characters we did not know much backstories about …. it’s free real estate lol so that’s fun also

i think shipping might be another factor, also. personally, fanfiction/fandom in general, not just asoue, has played a big part in me exploring and understanding my own sexuality, and after realizing i’m bi i’ve been searching more for fanfics with this aspect also, and reading a lot more f/f fics then i had in my teenage years. and for me sugar bowl generation ships are great for this, especially since while i did find v/q and k/f tragic as a kid and i appreciate those teaching me chef salad lessons and how people sometimes had to say goodbye as a kid, as a adult now i’m no longer that comfortable in actively shipping the kids’ generation - i appreciate arts and aesthetics and perhaps post-series headcanons where they’re all grown up, but aside from one or two ships (ex. violet/fiona), i’m not able to get myself invested in the others. 

(platonic dynamics are on the other hand v good and interesting and i love individual characters also and i’m still able make myself sad about sunny tying up her hair i still think about sunny suggesting pushing olaf overboard and how her childhood and her experience shaped her to say that i’ll never forget violet being an STEM girl inspiring me growing up and i still love the moral ambiguity lessons we learned from fiona), but i suppose in comparison maybe the sugar bowl generation had more different dynamics to play with (more romantic possibilities, but also more complicated history between characters, including best friend to worse enemy without any romance which is unfortunately a weakness of mine) (and also every time i interacted with my crush i felt the need to project onto one pair of sugar bowl generation ladies lol)

ok you didn’t ask for this long rambling but it was an interesting observation that led to me thinking and i got inspired and typed it all out akesjfdkasads im sorry

[cynthiamwashington]

Whole30® Recipe Roundup

Eating well means different things to different people, but I think we can agree that it should always taste good. The recipes that follow happen to be aligned with Whole30® eating guidelines—but more importantly, they’re all meals and snacks I would eat anytime. If you’re planning your first Whole30 or you’re new to the Primal or keto styles of eating, the recipes below offer a variety of easy, flavorful options for you and your family. No sacrifices necessary.

Whole30 Breakfast Recipes

Curried Pork Frittata

This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk, ground pork, curry powder, and fresh arugula. The texture is light and airy, and the flavor is rich and buttery.

Servings: 4–6 Time: 55 minutes

Ingredients

1 pound ground pork (450 g)

2 teaspoons curry powder, divided (10 ml)

6 eggs

6 tablespoons butter, melted and cooled to room temp (85 g)

3/4 cup coconut milk (180 ml)

½ teaspoon salt (2.5 ml)

2 large handfuls arugula

Learn how to make this recipe.

Whole30-Approved Breakfast Sausage

Finding breakfast sausage without sugar and other additives is not the easiest task. Thankfully, with a few simple spices, making your own Whole30 homemade breakfast sausage for skillets, egg bakes, or sausage patties is really easy! This simple but tasty recipe from our dear friend Paleo Bailey at the Whole Kitchen Sink proves that you can make your own breakfast sausage in 30 minutes with minimal ingredients.

Servings: 8 Time: 30 minutes

Ingredients

2 pounds ground pork

1/2 tablespoon salt

1/2 tablespoon fennel

2 teaspoons pepper

1 teaspoon dried sage

1 teaspoon garlic powder

Optional: 1/2 teaspoon crushed red pepper flakes

Learn how to make the recipe.

Spanish Fried Egg

Need something to accompany that Whole30 breakfast sausage? Why, a fried egg, of course. While this crispy-edged egg can stand alone, it’s also wonderful with a side of homemade sausage or as a topper for a kale salad, zoodles, or sweet potato toast.

Servings: 1 Time: 5 minutes

Ingredients

1 egg

3 tablespoons extra virgin olive oil, or enough to have about 1/8” in the bottom of the skillet

Salt

Learn how to make this recipe.

Keto and Whole30 Collagen Cacao Smoothie

One of the quickest and easiest ways to ensure you’re getting the nutrition you need is to make smoothies. Easily digestible and simple to make, this recipe takes the guesswork out of pre- and post-workout meals as well as breakfast. This smoothie has a slight chocolate almond flavor and is packed with healthy fats.

Servings: 1 Time: 15 minutes

Ingredients

1–1¼ cups full-fat coconut milk

½ frozen avocado

2 tablespoons almond butter

2 tablespoons cacao powder

1/2 tablespoon chia seeds, (soak in 2 tablespoons of water for 10 min)

2 scoops Primal Kitchen Collagen Peptides

1 tablespoon coconut oil

½ cup ice

Optional toppings: cacao nibs, cinnamon, raspberries

¼ cup water, if needed

Learn how to make the recipe.

Whole30 Lunch Recipes

Grilled Chicken Salad

Throw this Whole30 approved, keto-friendly, high-nutrient salad together in less than 10 minutes. If you plan to take it to work or to use as a make-ahead dinner, try stacking it in a large mason jar: Place the greens on the bottom, followed by the chicken, carrots, cucumbers, tomatoes, bacon, and seeds, and seasonings. Right before you’re ready to eat, shake onto a plate or salad bowl, top with sliced avocado, and drizzle on Primal Kitchen® Dreamy Italian Dressing.

Servings: 4 Time: 35 minutes

Ingredients

4 pieces boneless chicken

2 tablespoons Primal Kitchen Avocado Oil

1 teaspoon oregano

2 sprigs chopped rosemary

2 cups mixed greens

1 avocado (sliced)

1/3 cup cherry tomatoes

1/3 cup cucumbers

1/3 cup carrots

1/8 cup pumpkin seeds

1/4 cup bacon bits

Salt and pepper (to taste)

Primal Kitchen Dreamy Italian Dressing

Learn how to make this recipe.

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Turkey Pineapple Burgers in Lettuce Wraps

A lighter, slightly tropical take on the classic burger, this pineapple-topped turkey burger is flavored with coconut aminos and chili pepper flakes. It’s reminiscent of a Hawaiian-style burger topped with teriyaki sauce, but Whole30 Chef Sarah Steffens gave the classic recipe a healthy makeover so you get a similar flavor profile without any added sweeteners or soy.

Servings: 4 Time: 50 minutes

Ingredients

4 Applegate Organics® Turkey Burgers*

1 red or yellow onion, peeled and thinly sliced

4 pineapple rings

Sprinkle of chili pepper (optional)

1 Tbsp coconut aminos

1 Tbsp coconut oil

1-2 avocados, peeled and sliced

4 heaping Tbs. Primal Kitchen Classic Mayo (to garnish)

1 head of butter lettuce (torn as individual leaves)

Cilantro (to garnish)

Learn how to make this recipe.

*Applegate Organics turkey burgers are Whole30 compliant, but, of course, you can make your own turkey burgers from ground turkey and whatever Whole30 seasonings you like.

Avocado Chicken Salad

Don’t get us wrong—we adore our Primal Kitchen Mayo made with avocado oil—but, sometimes it’s nice to switch things up with a chicken salad recipe that gets its healthy fat and flavor from mashed avocado. Our friend Dani Spies at Clean & Delicious whipped up this easy eight-ingredient chicken salad that can be piled onto butter lettuce leaves, packed with zucchini or carrot chips for a workweek lunch, or served in cucumber boats (spoon out the seeds to make room for the chicken salad).

Servings: 2 Time: 15 minutes

Ingredients

1 heaping cup cooked chicken breast, cut into bite sized pieces

1 avocado, diced

1/4 cup diced celery

1/4 cup sliced scallions

1/2 diced jalapeno (remove ribs and seeds)

1 clove crushed garlic

2 tbsp. chopped cilantro

1-2 tbsp. fresh lime juice

Salt and pepper to taste

Learn how to make the recipe.

Spinach Deviled Eggs

If you love (and miss!) spinach-artichoke dip but want a keto-friendly, Whole30-approved option, these deviled eggs provide an out-of-the-box option that can be enjoyed without remorse. There’s no cheese in sight in this recipe, but it still has all of the creamy, rich flavor of the original dip. The egg whites provide an easy-to-hold package for delivering the flavorful filling, making this recipe perfect for a lunch to go. Pair with a simple green salad, some carrot and celery sticks, and a handful of olives or raw almonds for a tasty moveable feast.

Servings: 2 Time: 30 minutes

Ingredients:

3 hard-boiled eggs

3 tablespoons Primal Kitchen Mayonnaise

1/2 cup chopped spinach

1/4 cup chopped, marinated artichoke hearts

1 teaspoon Primal Kitchen Organic Spicy Brown Mustard

Garlic and onion powder to taste

Learn how to make the recipe.

Whole30 Dinner Recipes

Sheet Pan Steak Fajitas

The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time.

Servings: 4 Time: 40 minutes

Ingredients

1 pound flank steak, cut into ½-inch slices*

Juice of 1 lime

1/3 cup avocado oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon kosher salt

4 bell peppers, thinly sliced

1 red onion, thinly sliced

Learn how to make this recipe.

Salmon Steak Salad with Lemon Turmeric Vinaigrette

This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

Servings: 4 Time: 20 minutes

Ingredients

5 to 6 ounces arugula (several big handfuls) (170 g)

2 to 4 salmon steaks, depending on the size (plan on about 8 ounces/226 g per person)

½ cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade (120 ml)

2 tablespoons Primal Kitchen Avocado Oil or extra virgin olive oil (30 ml)

16 ounces cherry tomatoes, halved (450 g)

Learn how to make this recipe.

Moroccan Chicken

Spice up the kitchen with this delicious Moroccan Chicken infused with anti-inflammatory spices and a rich combination of ginger, cinnamon, paprika, coriander, cumin, and Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Accompanied by crisp green beans and served over a bed of cauliflower rice, this exotic and well-rounded meal comes together in about an hour.

Servings: 4 Time: 1 hour

Ingredients

2 Tbsp Primal Kitchen Avocado Oil

1 onion, finely diced

3 garlic cloves, finely diced

1 Tbsp finely chopped ginger

1/2 teaspoon cinnamon

1 1/2 teaspoon paprika

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon cayenne (optional)

4 bone-in chicken thighs (with skin on)

Salt

Pepper

1 14.5 ounce can diced tomatoes in juice

1 1/4 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade

1 cup water

1/2 cup finely chopped cilantro

1 lemon, thinly sliced

2 cups green beans

1/4 cup finely chopped mint

Learn how to make this recipe.

Spicy Lemon-Garlic Shrimp Skewers

Shrimp skewers are a classic choice for grilling outdoors or indoors. Made in just 20 minutes, these simple shrimp skewers are gluten-free, paleo-friendly, and Whole30-approved. They make a fresh, citrusy, and slightly spicy topper for salad, cauliflower rice, or a bed of grilled asparagus. Our friends at Paleo Hacks graciously shared this quick-cook idea with us.

Servings: 2-3 Time: 20 minutes

Ingredients

1 pound medium shrimp, peeled and deveined, tail on

2 lemons, halved and sliced

1 tablespoon lemon zest

1 tablespoon chili flakes

3 garlic cloves, minced

1/4 cup fresh lemon juice

2 tablespoons fresh parsley, chopped

Salt to taste

Learn how to make this recipe.

What Whole30 recipes have been your go-tos? Share your favorites below, and thanks for stopping by today.

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[cucinacarmela-blog]

Stella's Favorite Recipes of 2017

New Post has been published on http://cucinacarmela.com/stellas-favorite-recipes-of-2017/

Stella's Favorite Recipes of 2017

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[Photographs: Vicky Wasik, unless otherwise noted]

The best part of working at Serious Eats has to be the near-constant parade of recipes that sound so awesome I can’t help but run to the kitchen and try them for myself. That means I don’t have to spend too much time wondering what dinner will be, only whether it should come from Daniel, Kenji, or Sohla.

Pressure Cooker Beef Barley Stew

In the olden days, I had to spend hours by the stovetop tending to Daniel’s beef barley soup, a labor of love that was never a bother on a lazy Sunday afternoon (it was among my favorite recipes of 2016, so I did make it quite a lot).

This year, Daniel re-invented beef barley soup for the pressure cooker, slashing the active time in half. The result is a silky, full-bodied soup with ridiculously tender chunks of beef and perfectly cooked barley, without the lengthy stove-top cooking phase, so I’m more inclined than ever to throw this dish together on a chilly winter night.

Get the recipe for Pressure Cooker Beef Barley Stew or read about the process and testing »

Oven-Dried Grapes (a.k.a. Raisins)

I’m the girl who makes homemade versions of E. L. Fudge Cookies and made-from-scratch Biscoff ice cream, so when Daniel threw down the gauntlet by making his own dang raisins, I knew I had to step up my game. DIY raisins let you mix and match different types of grapes to get just the right blend of sweet and sour, while also controlling the exact level of dehydration.

Oven-dried grapes brought so much more texture to my favorite rice pudding and took my rum raisin ice cream to a whole new level, but most of the time I love just adding them to simple salads and my morning bowl of oats.

Get the recipe for Oven-Dried Grapes or read about the process and testing »

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

[Photograph: J. Kenji López-Alt]

Kenji’s recipe is basically a laundry-list of everything I want in a dish. Tons of green vegetables? Check. Bright, lemony dressing? Check. Runny poached egg? Check. Bread crumbs so buttery and crisp they taste deep fried? CHECK. It’s recipe that’s all about letting perfect, seasonal produce truly shine, so it’ll be a long while before I can make this crispy spring vegetable salad again, but I am definitely counting down the days.

Get the recipe for Spring Vegetable Salad or read about the process and testing »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

This is another hyper-seasonal recipe I can’t wait to revisit, a simple soup that starts with a foundation of onions, leeks, carrots, celery, and garlic. From there, I can basically clear out my farmer’s market haul, loading it up with summer squash and greens, plus big cubes of stale bread (something bakers like myself will always have to contend with). This summery ribollita convinced me that I didn’t have to resign hearty stews to my fall and winter menus alone.

Get the recipe for Tuscan Ribollita or read about the process and testing »

Cheeseless Sweet Potato Quesadillas

[Photograph: J. Kenji López-Alt]

I loved this recipe on principle from the get-go because a) sweet potatoes are awesome; b) quesadillas are awesome; and c) and d), triangles taste better. Happily, the reality didn’t let me down—mashed sweet potatoes make a gooey, flavorful, and super-filling…filling for quesadillas. For me, it’s a recipe that’s as tasty as it is practical; while my cheese drawer may not always be filled with the right cheese for quesadillas, I can always count on a sweet potato or two lurking around (hey, I’m from the South). So purists, cover your ears, cos I think sweet potato quesadillas are here to stay.

Get the recipe for Cheese-Free Sweet Potato “Quesadillas” or read about the process and testing »

Cuñapes

One of the best parts of this past year was welcoming Sohla El-Waylly to the Serious Eats team. Between her background in the restaurant industry to her unabashed love for kitchen tweezers, she’s got the chops to tackle everything from tater tot casserole to cuñapes.

If a picture is worth a thousand words, this GIF is a bodice-ripper, an epic tale of seduction and desire. In the realm of recipe development, Sohla did some heavy lifting in testing plain versus fermented tapioca starch, chopped versus shredded cheese, and immediate versus delayed baking to develop the most satisfying possible recipe for cuñapes.

Get the recipe for Cuñapes or read about the process and testing »

Chaat Chex Mix

Earlier this year, Sohla broke down the basics of chaat, explaining the key herbs, spices, and techniques used in these classic, East Asian snacks—including chaat Chex mix with made from scratch chaat masala. It’s exactly the sort of salty, spicy, crunchy snack I love to keep on hand when I need a quick bite of something to counteract all the sugar in my life.

Get the recipe for Chaat Chex Mix or read about the process and testing »

Magic Bagels

I feared that launching my cookbook would keep me from making any real culinary breakthroughs this year but, contrary to my own expectations, I had quite a few exciting recipe developments in 2017. First and foremost, this was the year that I, a Kentucky native, tackled a bagel recipe that got the Serious Eats seal of approval from both Ed and Kenji—a pair of notorious bagel snobs. Even better, my so-called magic bagels stay fresh for a few days, so you don’t have to worry about making and eating them all in one go.

Get the recipe for Homemade Bagels or read about the process and testing »

Eggless Chocolate Mousse

I never set out to develop a recipe for an eggless chocolate mousse, but that’s what I stumbled into while trying to make a chocolatey version of my sweetened condensed milk. Having only ever made mousse the traditional way, with whipped eggs and melted chocolate, I was surprised at how the lack of yolks made the chocolate flavor seem all the more intense. The recipe also has some major make-ahead perks, allowing the bulk of the work to be done up to a week in advance.

Get the recipe for Eggless Chocolate Mousse or read about the process and testing »

Buttermilk Granola

I’ve struggled with granola for most of my career, trying every trick in the book to get those coveted clusters. Egg whites, caramel syrup, weighted trays, jam, you name it. But even when the granola does get nice and clumpy, it’s often painfully hard, crunchy enough to shred the roof of your mouth like a spoonful of dry Captain Crunch. Unexpectedly, the solution was an ingredient I’d had in my kitchen all along—buttermilk.

In granola, it provides enough moisture and acidity to truly hydrate and tenderize the oats, as well as express enough of their starch to form natural clusters. As the oatmeal bakes, the oats steam themselves as the buttermilk cooks off, turning porous and crisp. So far as I’m concerned, buttermilk granola is a culinary miracle, the light and crispy breakfast I’d been seeking all along.

Get the recipe for Crisp Homemade Granola or read about the process and testing »

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[jlcolby]

New Post has been published on http://cookingtipsguide.com/stellas-favorite-recipes-of-2017/

Stella's Favorite Recipes of 2017

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[Photographs: Vicky Wasik, unless otherwise noted]

The best part of working at Serious Eats has to be the near-constant parade of recipes that sound so awesome I can’t help but run to the kitchen and try them for myself. That means I don’t have to spend too much time wondering what dinner will be, only whether it should come from Daniel, Kenji, or Sohla.

Pressure Cooker Beef Barley Stew

In the olden days, I had to spend hours by the stovetop tending to Daniel’s beef barley soup, a labor of love that was never a bother on a lazy Sunday afternoon (it was among my favorite recipes of 2016, so I did make it quite a lot).

This year, Daniel re-invented beef barley soup for the pressure cooker, slashing the active time in half. The result is a silky, full-bodied soup with ridiculously tender chunks of beef and perfectly cooked barley, without the lengthy stove-top cooking phase, so I’m more inclined than ever to throw this dish together on a chilly winter night.

Get the recipe for Pressure Cooker Beef Barley Stew or read about the process and testing »

Oven-Dried Grapes (a.k.a. Raisins)

I’m the girl who makes homemade versions of E. L. Fudge Cookies and made-from-scratch Biscoff ice cream, so when Daniel threw down the gauntlet by making his own dang raisins, I knew I had to step up my game. DIY raisins let you mix and match different types of grapes to get just the right blend of sweet and sour, while also controlling the exact level of dehydration.

Oven-dried grapes brought so much more texture to my favorite rice pudding and took my rum raisin ice cream to a whole new level, but most of the time I love just adding them to simple salads and my morning bowl of oats.

Get the recipe for Oven-Dried Grapes or read about the process and testing »

Spring Vegetable Salad With Poached Egg and Crispy Bread Crumbs

[Photograph: J. Kenji López-Alt]

Kenji’s recipe is basically a laundry-list of everything I want in a dish. Tons of green vegetables? Check. Bright, lemony dressing? Check. Runny poached egg? Check. Bread crumbs so buttery and crisp they taste deep fried? CHECK. It’s recipe that’s all about letting perfect, seasonal produce truly shine, so it’ll be a long while before I can make this crispy spring vegetable salad again, but I am definitely counting down the days.

Get the recipe for Spring Vegetable Salad or read about the process and testing »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

This is another hyper-seasonal recipe I can’t wait to revisit, a simple soup that starts with a foundation of onions, leeks, carrots, celery, and garlic. From there, I can basically clear out my farmer’s market haul, loading it up with summer squash and greens, plus big cubes of stale bread (something bakers like myself will always have to contend with). This summery ribollita convinced me that I didn’t have to resign hearty stews to my fall and winter menus alone.

Get the recipe for Tuscan Ribollita or read about the process and testing »

Cheeseless Sweet Potato Quesadillas

[Photograph: J. Kenji López-Alt]

I loved this recipe on principle from the get-go because a) sweet potatoes are awesome; b) quesadillas are awesome; and c) and d), triangles taste better. Happily, the reality didn’t let me down—mashed sweet potatoes make a gooey, flavorful, and super-filling…filling for quesadillas. For me, it’s a recipe that’s as tasty as it is practical; while my cheese drawer may not always be filled with the right cheese for quesadillas, I can always count on a sweet potato or two lurking around (hey, I’m from the South). So purists, cover your ears, cos I think sweet potato quesadillas are here to stay.

Get the recipe for Cheese-Free Sweet Potato “Quesadillas” or read about the process and testing »

Cuñapes

One of the best parts of this past year was welcoming Sohla El-Waylly to the Serious Eats team. Between her background in the restaurant industry to her unabashed love for kitchen tweezers, she’s got the chops to tackle everything from tater tot casserole to cuñapes.

If a picture is worth a thousand words, this GIF is a bodice-ripper, an epic tale of seduction and desire. In the realm of recipe development, Sohla did some heavy lifting in testing plain versus fermented tapioca starch, chopped versus shredded cheese, and immediate versus delayed baking to develop the most satisfying possible recipe for cuñapes.

Get the recipe for Cuñapes or read about the process and testing »

Chaat Chex Mix

Earlier this year, Sohla broke down the basics of chaat, explaining the key herbs, spices, and techniques used in these classic, East Asian snacks—including chaat Chex mix with made from scratch chaat masala. It’s exactly the sort of salty, spicy, crunchy snack I love to keep on hand when I need a quick bite of something to counteract all the sugar in my life.

Get the recipe for Chaat Chex Mix or read about the process and testing »

Magic Bagels

I feared that launching my cookbook would keep me from making any real culinary breakthroughs this year but, contrary to my own expectations, I had quite a few exciting recipe developments in 2017. First and foremost, this was the year that I, a Kentucky native, tackled a bagel recipe that got the Serious Eats seal of approval from both Ed and Kenji—a pair of notorious bagel snobs. Even better, my so-called magic bagels stay fresh for a few days, so you don’t have to worry about making and eating them all in one go.

Get the recipe for Homemade Bagels or read about the process and testing »

Eggless Chocolate Mousse

I never set out to develop a recipe for an eggless chocolate mousse, but that’s what I stumbled into while trying to make a chocolatey version of my sweetened condensed milk. Having only ever made mousse the traditional way, with whipped eggs and melted chocolate, I was surprised at how the lack of yolks made the chocolate flavor seem all the more intense. The recipe also has some major make-ahead perks, allowing the bulk of the work to be done up to a week in advance.

Get the recipe for Eggless Chocolate Mousse or read about the process and testing »

Buttermilk Granola

I’ve struggled with granola for most of my career, trying every trick in the book to get those coveted clusters. Egg whites, caramel syrup, weighted trays, jam, you name it. But even when the granola does get nice and clumpy, it’s often painfully hard, crunchy enough to shred the roof of your mouth like a spoonful of dry Captain Crunch. Unexpectedly, the solution was an ingredient I’d had in my kitchen all along—buttermilk.

In granola, it provides enough moisture and acidity to truly hydrate and tenderize the oats, as well as express enough of their starch to form natural clusters. As the oatmeal bakes, the oats steam themselves as the buttermilk cooks off, turning porous and crisp. So far as I’m concerned, buttermilk granola is a culinary miracle, the light and crispy breakfast I’d been seeking all along.

Get the recipe for Crisp Homemade Granola or read about the process and testing »

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[rawspicebar]

7 Essential Spices Every Pantry Needs

Though our kitchen is stocked with dozens of spices from all around the world, we've rounded up our 7 essential spices that we couldn't live without.  We will note that we've excluded Kosher salt and though Tellicherry peppercorns are on the list, you should always have whole peppercorns with a pepper mill. Buy in small batches: Most experts recommend buying 1 ounces at a time (we at RawSpiceBar created the quarterly spice subscription for this very reason!), since spices lose their potency after a year or two. If your spices stop giving off a distinct aroma, it is time to replace them. Make sure to store in jars for long term use, but ideally, spices should be used within the first few months of purchasing. Here's the list: Marash Chili Flakes:  If I had to keep just one chile on hand, marash chile flakes would be it. After trying it you'll never bother with generic crushed red pepper again. Its flavor is bright and zesty, with a tart fruitiness balanced by an earthy, smoldering aftertaste. I love it most with basic tomato sauces, roasted vegetables, chicken, and nuts.  These Turkish marash pepper flakes sit right next to the salt and pepper in in much of Turkey and the Mediterranean. And chefs in some of the world's most famous restaurants use these crushed chili pepper flakes for a fruity, earthy, medium heat. Cassia Cinnamon: Vietnamese cinnamon (also known as cassia cinnamon or "Saigon" cinnamon) is the best of the cinnamon bunch- not the stuff typically found on grocery store shelves. Cinnamon can be added to almost every delicious baked good, roasted nuts, yogurt, oatmeal, ice cream, baked fruits, fresh berries, toasted bread with butter… you get the point.  Chicken also pairs very well with cinnamon, but really, the possibilities are endless! Tellicherry Peppercorns: Tellicherry are named after an Indian city on the Malabar coast, where they hail. These are considered some of the finest peppercorns in the world and are our "go to" peppercorns for everyday freshly ground use. Black peppercorns are a fruit, and their flavor profile is impacted by their terroir (the soil and growing environment). Tellicherry peppercorns are, by definition, larger in size and have a beautifully complex, citrusy aroma. When it comes to the generic pre-ground stuff, this is our favorite black peppercorn, by far, every time. Ground Ginger: Ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory recipes around the world. This ginger is ground skin on, for a nuttier, earthier flavor with a sweet, lemony aroma. Smoked Paprika:  Smoked paprika is our "other" essential chile. Paprika has a smokey, rounded heat that takes extremely well to aromatic vegetables and all sorts of egg preparations. It excels in small amounts as a background flavor in tomato sauce, soups, and marinades. The best way to get maximum flavor from these smoked paprika peppers is to heat in oil before using. We love this in deviled eggs, potato salad, roasted potatoes and meat braises. Greek Seasoning:   Packed with Greek oregano, lemon peel, thyme, freshly ground Tellicherry peppercorns and a very light touch of nutmeg and cinnamon. This light and tangy salt free Greek seasoning works perfectly for a homemade gyro sauce, chicken dry rub, Greek shish kebabs, baked potato fries, lemon and olive oil dressing or in olive oil with grilled veggies. Ground Chiles Taco Seasoning:   This taco seasoning is not your old, flavorless grocery store stuff. Freshly ground to order and made with 100% pure spices- a blend of freshly ground & toasted ancho, guajillo, New Mexico and arbol chiles. Also has the rich, woodsy spices of cumin, coriander and paprika to make any taco party or bowl of chili a superstar. Perfect in posole, stews, soups, and any Mexican inspired bean dishes as well! Ready to get cooking? Sign up for the  quarterly spice subscription  & get 6 freshly ground, seasonal spices & blends. Plus, subscribers always save 25% on all spices in our  shop . We also think it makes a pretty great  gift  for your favorite foodies & spice lovers :)

[wanderlust225]

More temples and noodles? You betcha!

If I could, I would have stayed in Kyoto for another day but it wasn't in the cards this time so I crammed a lot into the last 1.5 days I had in what I've decided is the heart of Japan. (I realize that is a bit unfair to say, as I've only been in a few different places so far!) I woke up early (for my current travel lifestyle, not my normal work lifestyle) and headed to Arashiyama which is what is more commonly referred to as the Bamboo forest. Though it was fairly modest in depth, it was really magical walking below the canopy of these mightly bamboo trees, with sunlight jetting through at even the smallest holes between leaves. Just next to the bamboo forest is the Tenryu-Ji temple, built in 1339 after the emporer had a dream that a dragon had risen from a nearby river, hence the name tenryu ("heavenly dragon"). Like most of the Kyoto temples I visited, the original grounds / buildings had been burned down a number of times in the past few hundred years - though it does seem like Kyoto was mostly spared during WWII. The coolest part of this temple was the garden which was remarkable, designed in a classic style of shakkei ("borrowed scenery"), set with the beautiful Arashiyama mountains in the background. I also booked at shigetsu to sample Buddhist vegetarian cuisine. To many, I'm sure this sounds terrible. To me, it was a welcome respite from constantly having to worry about what animal parts I might stumble upon in my food. Before I sat down I met a really cool couple from Santa Barbara, who had just spent a year in HK. The boyfriend was a chef, which I decided made my meal very legitimate. It was delicious; tofu and wasabi, pickled vegetables, squash soup (Ok, the only thing I did not love), vegetables in a sesame sauce -- and then they brought more; eggplant with a sesame-miso paste and delicious honeydew melon. So good. To make it even more legit it was served in a traditional dining hall and we removed our shoes and sat on a red mat on the floor. One thing I'm not down with in Japanese culture is so much sitting on the floor - it's so uncomforable and westerners bodies are just not accustomed to it - no matter how much yoga we do! Then I decided to test my navigational skills and took the train then a bus (!) to Kinkaku-ji Temple / Ryoan-ji Temple or, for the non-Japanese speakers, the Golden Pavilion, named for the gold leaf-coverd main hall. It was by far the most packed temple I went to the whole day - but since everyone basically snapped a few pics, it was a pretty quick blob of tourist pandamonium to move through. The pavilion was on a beautiful little pond, with mountains in the background and Japanese maples surrounding the water. The leaves of a few of the maples were just starting to turn a burnt red and amber themselves, which gave me a glimpse of what it might look like in the Fall. Just gorgeous. After the Golden Pavilion is had the choice to stop at my hotel first to freshen up (the weather report was still scattered clouds and feels like 100+ degrees) but with it getting later in the afternoon, and because many temples close between 4-5pm, I decided to trek on to Fushimi Inari Temple. This is one of the most famous temples in Kyoto, for the thousands of red shrines that envelope the walkways. I had no real comprehension of what that meant, until I spent almost 2 hours hiking through a never ending stream of red shrines. There was a map at the entrance of the temple which showed that you could walk up the mountain through the lined gates - there was no scale to the map and I thought, 'how hard can this be?' Now it wasn't anything close to Mt Batur in Bali, but I also wasn't prepared for a hike! The first few walkways were crawling with tourists. As the path continued on, and especially as it got steeper, the tourists started to thin out until when I got much closer to the top I spent quite a bit of time hiking to myself. In addition to the red shrines there were tons of little foxes everywhere - these are considered the messenger of Inari, the god of cereals or harvest. The Japanese also see the fox as a sacred figure capable of "possessing" humans - all of it reminded me of Jack. From signs on the path of how much each type of shrine costs, my best guess is that patrons of this temple can purchase them and (I think) put their family name on the legs of the shrine. For all the silent griping I did about this surprise hike, there were stunning views and it felt like a huge accomplishment getting to the top. On the way down there were 2 men installing a new shrine and I noticed as I went by that they were burning incense. I wondered, is it because this shrine installation is a semi-religious act - or is it because a few tourists I passed had absolutely terribly BO. Maybe both. Given the number of tourist attractions I visited I had a lot of time to think about the matchig outfits that were almost as prevalant as people wearing kimonos or outfits with cats on them. If anyone has any experience in this Japanese / Asian matching outfit phenomenon, I would love to know more, like: - Do you pack matching outfits for the whole trip or just one special day? - Is it typically one person's idea and they purchase the pair? - Are there stores that specialize in this - especially the cross gender outfit matching? - For couples, do Asian guys really get into this, or is it something to appease their girlfriends /wives? - For parents, do people judge you if your kids aren't coordinated? Better yet, if you're not coordinated with your friends? I can barely figure out someting I like enough to wear myself... After I freshened up a bit back at the hotel and had my last free evening drink, I headed to the bustling downtown Kyoto scene. Surprise surprise, it was really cool. I had dinner at Omen Shijo which is an udon noodle place off of the famed Panto Cho alley, supposedly where the modern day geishas roam. I wasn't quite sure how to order but wanted to try udon and tempura and fpund a set that included just that. They brought out the tempura first and a rice bowl topped with beef, all which looked fantastic. I dove in, wondering how I had missed ordering the udon, but it looked like plenty of food. As I dove into the tempura they brought 4 more plates - udon noodles, broth, sesame seeds and veggies and I almost regretted ordering my beer which I realized would take up precious stomach real estate. (Not quite though as it helped me cement the fact that I like Sapporo over Asai - very improtant to know.) The waitress taught me the udon procedure: add some sesame seeds, veggies and noodles to the broth and let them all soak for awhile. It was so delicious. (So good, I got almost the same meal the next day for lunch!) After dinner I wandered around Panto Cho "geisha hunting," as they say. I saw a number of women in kimonos, but they were all tourists. On a positive side I had a lovely stroll along a very lively riverway and then found a cool beer bar, where I chatted for a few hours with a nice Italian woman and two super fun gay guys from NYC. The guys told me about their one-day hike up Mt Fuji (which they said looked like another planet and I thought sounded horrifying). The Italian woman confessed that she has not really enjoyed traveling alone as there is no one to talk to -- which made me think to myself, 'huh, I guess that would be a normal reaction.' On the contrary though, I've enjoyed every second of solo travel - I guess there is more innovert in me than I thought! This morning I was a bit slow to get moving (which I will blame on all the beers last night!) but I packed up and headed out to the last temple on my list, Sanjusangen-do Temple. It was first built in 1164, but in the 13th century they added the defining charicteristic, 1,000 wooden and gold-plated, life-size kannons that flank one huge kannon in the middle. Each kannon had 42 arms and each looked a little different; the shape of the eyes, way the robes fell and the size of their mouths. It was an amazing sight, 10 rows with 100 kannons in each and all of this great hall protected by 28 statues of deities which had the creepiest marble eyes. After the temple I set off to buy some ceramics, which Kyoto is famous for. Lindsay bought me a set of two beautiful Japanese plates last time she was here so I bought vivid blue, smaller plates and bowls to match. Then I found anaother store that had super fancy matcha blending bowls, and I also bought two of those. WIth that, and after another quick udon lunch (pretty similar to the night before!) I had too much to carry to shop anymore, so I headed to the train station. Now I'm on the bullet train back to Tokyo for the night and I leave in the late afternoon tomorrow. Trying to decide what to eat tonight is going to be a BIG challenge and I realize that after 4 days in HK and even a week in healthy Bali, I couldn't wait to abandon their cuisines. In Japan though, I have had tons of different meals (all sans seafood) and I have enjoyed every different preparation procedure and every taste. ...though I must confess that when I get back to SF, I will be very happy on a diet of salads and pizza!

[hugolaborde824-blog]

Excursion At The Seaside.

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