#beef you just store in its juiced

[mourning-again-in-america]

how do people eat white meats without frying them?

[bitchfitch]

My mother's bf had a fairly major surgery (he's fine and recovering well DW) and he's going to be housebound for his birthday this year, so I've been enlisted to come up with a fancy birthday meal for the special birthday boy that's primarily fruit and veg, sweeter than savory, and is something he's never had before.

Bc I'm making watermelington. It's beef Wellington, but watermelon. bc my mom only found out recently you can use watermelon as a tuna substitute. And I know that you can substitute most higher quality beef cuts with tuna or salmon.... usually. Anyways the idea fascinates her so I'm hoping to use that for bonus points.

Now he's off his ass on pain killers so I can't like. Ask him if he's ever had something before. so to meet my brief I've decided to just. commit a novel hate crime against the British I guess.

Anyways. I'm writing this because I need to walk myself through this process and think it'll be surreal enough to be worth taking y'all along for.

So, Beef Wellington. In its most basic bitch arrangement is a beef tenderloin wrapped in prosciutto/really thin bacon, with a layer of mushroom and onion mush, that has been further wrapped in mustard slathered puff pastry.

We will be ship of Theseusing this. bc beef Wellington is like. the opposite of what he wants. Which is why it's funny.

Puff pastry-> it's still just puff pastry

this one doesn't have to change (aka I can't be fucked to do pastry prep and I'm just gonna use store bought it's Fine.)

the prosciutto is also just going to be prosciutto.

Thin meat

Beef tenderloin-> watermelon,

Tbh this is a pretty 1 to 1 substitution. I'll bake the slices at like. 250-300 for an hour or so ahead of the rest of prep to dry it out a bit. bc you can't like. Sear watermelon to seal in the water like you can beef. By definition it's a very wet fruit (like me when I fall into the lake). Ill Add salt and chili and lime juice while baking maybe. this is the easy part

The mushroom mush-> salsa done bad style

As the word mush implies, this is meant to be a very soft mix. It adds a lot of nuttiness to the wellington that rounds out all of the salt from the meats. I'm replacing it with white person salsa(the birthday boy can't handle spice). Tomato, lime juice, parsley, avocado, cucumber, feta, and maybe mango so I can have an excuse to have a lil mango treat. I said I wasn't making it spicy. I'm still putting a bit of chili in it. bc it'll be better like that. This is also a ridiculously wet bit of mush, Even the original mushrooms have too much water. I'll figure something out.

Mustard -> jelly

He lives in a big city. those preserve sections are massive. I'll find a weird one. maybe apricot.

Prep:

We're in the mind palace kitchen, I have not attempted any of this. We're just thinking real hard about it and I'll edit as needed on the day and post results.

The watermelon

Preheat oven to eh. 300f? We want low and slow to dry things out without it taking a year. but idk what his oven is like. If it's gentle I'll bump it up another ten-twenty.

Slather some watermelon slices in salt chili powder and lime juice mixture.

bake for 30 min on a wire rack or directly on the oven racks (after cleaning thoroughly) if he doesn't have a wire rack. with a drip try underneath to catch the drippage. check frequently. Have one slice that's for being poked to see if it's approaching being meat. Bake longer if needed.

Salsa bad style

chop everything up and add it to a pan with some oil in it. Tbh I don't think the type of oil you use for cooking matters if you're not like, getting near any smoke points. Most people can't tell the difference unless you made your food bland as hell.

Anyways there's some wildly different moisture contents on the list so there has to be an Order to cook off as much water as possible without getting yucky.

Tomatoes and cucumbers go in together with some salt to get the cucs softening, then the mango chunks and lime juice. Once most of the water is gone the avocado feta and parsley can go in. There is a good amount of water in avocados but they're delicate and don't pan fry well, so we're just going to ignore their water crimes and hope for the best. They just need to be evenly mixed through the rest of the mush.

Putting it together

lay out the puff pastry, cut into sections to wrap each watermelon slice individually with.

Slather in jam

Take the prosciutto and lay it out on half of each section of the pastry,

spoon the salsa onto that

Melon

Another layer of salsa

another layer of thin meat

Fold the pastry over the top and pinch the edges bc watermelon slices are not a rollable shape and I don't want to carve a watermelon into a tube for this because that sounds irritating.

Brush with egg wash and more parsley

Cook in oven following the pastry's preferred temp and time. it's fucking watermelon, you're not getting ecoli from it.

watermelington :)

I'm serving it with baked sweet potatoes and spinach based salad with whatever toppings are left over from making the salsa.

anyways thank you for joing me on this thought experiment. I will post updates once the deed is done. I'm sorry to every British person ever.

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[kozumaguchi]

Jujutsu Kaisen Smells

Navi

Ft. Most of JJK, sorry if I missed one of your favs (💜)

Warnings - Unintentional slander of some of your favs, I swear I love JJK.

Yuuji - Yuuji doesn't smell bad per say, he just sweats a lot since he's very active. He doesn't smell strong ever, the only thing that do are his feet... But those are usually covered.

Megumi - He owns cologne, body wash, face wash, and many packs of gum. He's always minty fresh, not overbearing but instead like a mint flavored chapstick.

Nobara - She's overly analytical of herself, so she would be petrified if she smelled bad in public, you won't catch her slipping she's always smelling like tutti fruity jelly beans.

Gojo - He's good at everything he does, so to top it all off he doesn't even try to smell good he just does. He smells like strawberries and cream, and some hate how he doesn't seem to have a flaw.

Nanami - Pencils and fresh books, he just does don't fight me on it because I will win. He may dabble in some light cologne if it's a special occasion however.

Maki - She doesn't really care how she smells, she doesn't think about it. That's why she doesn't have much of a scent at all, she washes her face, wears deodorant, and calls it a day. The only noticeable smell is her citrus scented shampoos that she uses.

Yuta - During JJK 0 he 100% smelled like axe spray... But got called out by Maki and fixed his mistakes. He know smells like cinnamon and firewood.

Inumaki (My husband) - I love him... But he is definetly not a flower and the books confirmed this. He most likely smells like gas stations and soup at best, it's not disgusting but not something people get candles of.

Panda - Smells like fresh grass and summer days or a wet dog if he's caught in the rain. Sometimes he will smell like soup thanks to Inumaki feeding him whatever is for dinner.

Sukuna - Blood, a bit of dead body, but mostly a strong blood scent... Kinda smells like period blood but nobody asks.

Mahito - Smells like hand sanitizer and really overbearing soap, he smells too clean, too the point it's a bit much. Oddly enough his hair smells really bad because he doesn't take care of it.

Geto - Geto smells like dark chocolate with a hint of red wine, he smells expensive which he uses to his advantage if need be. It for some reason lures people in easily.

Todo - Todo smells like protein shakes, Sweat, axe, and orange juice all at the same time. It's a lot but it's not terrible, the dominant smell truly depends on the scenario.

Mai - She uses beautiful perfumes (sometimes over uses), and her hair smells like pineapple even if she is using shampoo that smells nothing like it.

Noaya - Shit he smells like shit because he is a peice of shi- (He actually smells like freshly vacuumed carpet but I hate him so...)

Toji - cum Toji smells like cheap cologne, gasoline, dirt, and rainy days. He smells like a sugar daddy without actually being one because he's broke... So I guess he's just a daddy (He failed at being that too tho... Just saying).

Shoko - She smells like whiskey and cigarettes, mostly cigarettes but that should be assumed.

Ijichi - depression Ijichi smells like a new car, and a fresh basement. He smells like nice cars because he takes care of his very often too make sure its perfect.

Junpei - He used to smell like apple pie and popcorn, thanks to visiting theatres so often. His smell was comforting and captured his sweet nature perfectly.

Miwa - Miwa smells like fresh cookies and wooden stoves, she smells really good and has been complimented on it before. (She blushed for quite a few days after it.)

Rika - Rika smelled like fresh daisies and the first days of winter, her smell was pure just like her soul and heart.

Yoshinobu - He definetly smells like an old man, take that as either moth balls and drug stores, or beef and farts. Either one could suit him.

[remembertoeat]

Dinner Recipe: Gyros

TIME: ★★★✰

PRICE: ★★★✰

EASE: ★★★✰

CLEANUP: ★★★✰

This is another recipe that can vary dramatically in ease and time depending on how involved you want to be with it!

At its core, it's: season and cook meat, make sauce, chop veg, put in pita. Done. That takes about 15-20 minutes. This is an amalgamation of several gyro recipes I've tried to make a good at-home version. It'll never be as good as the family-run Greek restaurant, but it's pretty darn good!

(I HIGHLY recommend making your own pitas once you get comfy with it- it's just WAY tastier! Here is the Easy Pita Bread recipe I use! But store-bought works just fine! )

Ingredients: 1. 1 lb Ground Meat (I typically use a 50/50 mix of lamb and turkey because lamb is EXPENSIVE. You can totally use just ground turkey, ground beef, or even sliced up chicken breast if you want! Just be sure to season it!) 2. 1/3rd cup Greek Yogurt 3. 1 TB minced Garlic 4. Oregano, Salt, Pepper to taste 5. Veggies of choice (I use: spinach, cherry tomatoes, cucumber, kalamata olives, and pepperoncini.) 6. Pitas -Heat a frying pan on medium with some olive oil (1 TB or whatever you use to lube your pan) -Mix your yogurt, garlic, and seasonings into the ground meat. Using your hands is probably the best method but I am a baby and use a fork or wooden spoon. -Press your ground meat into the pan in one big meat patty. Let it cook like that until one side gets nice and brown (if using pieces of chicken, just cook your chicken in the yougurt marinade) -Flip it over in chunks. This keeps it from getting a super 'ground meat' texture and feels more like strips/cuts of meat. Let it brown on the other side. -Once the meat is thoroughly cooked (feel free to break some chunks up to check), slice your veg, make your sauce, put everything on the pita! Done! Easy "Tzatziki Sauce" I don't add the cucumbers to the sauce because it takes a ton of extra time. This way only takes a minute or two and you can just add sliced cucumbers to your gyro later! 1. 1/2 cup PLAIN Greek yogurt (the amount of times I've accidentally grabbed vanilla greek yogurt from the store is absurd.) 2. 1/2 TB Minced Garlic 3. Oregano, Salt, Pepper to taste 4. 1/2 TB Lemon Juice -Mix everything together. Taste test it to make sure it's salty/garlicy enough. If it's too salty, add a little more yogurt.

This will DEFINITELY make multiple servings of meat. One of my favorite things to do with leftovers is to put the meat and veg on a salad and use the tzatziki as a dressing. It's SUPER good.

[vamqiredove]

kin/therian/inhuman advice/help suggestions - focused on more animalistic types

please note that this is largely based on our experience and may not help all who have the same cravings/urges/ect.

blood cravings: find clamato juice or something similar. clam tomato juice. not sure if it is sold in the USA. might sound gross but its thick, red, salty, and high in iron. it satiates our cravings very well. alternatively, see if local butchers will sell animal blood. you can claim for it to be for things such as blood pancakes.

raw meat cravings: buy fatty, thinly sliced meat from a deli. once again it is very salty, and it feels good to tear. you can safely eat raw beef; sear the outside to rid bacteria on the outside. slice it off and you can eat the still raw meat inside. you can also do this with fondue beef to just cook the outside of the small cube. never eat raw minced meat; bacteria is all through it already and must be fully cooked.

be careful to not eat too much raw meat; it can be unhealthy for your vessel.

more normal food cravings: for us, this is birdbrain related. indulge these cravings. learn what they are so you can keep these things on hand. we keep seeds and nuts in stock and it's not a bad idea to keep things such as fish frozen in a freezer as a clutch for intense fish cravings. if you have cravings for non-traditional meat for your area [ie game animals such as duck, deer, moose, or mutton if NA / beef if EUR from what i understand ] make an effort to look for stores or butchers who carry it.

phantom limbs/differences-

digitigrade: minimize wearing shoes/socks. if you need to learn how to walk on the balls of your feet in your vessel, get some heels. learn quadrobics. try to make yourself fake legs, look into how furries and satyr cosplayers make theirs.

wings: open-back clothes can feel more comfortable. when laying down on your front, put a slightly warm heating pad across your back to simulate weight. watch your posture. make fake wings to wear.

tails and paws: once again look into how furries make theirs.

Neffertity is a fursuit maker who's posted tutorials on youtube. they have a video on making ears, paws, claws, wings, digitigrade paws, and super motion tails.

clothing tips: if furred, find clothing that resembles the texture of your fur. learning sewing can make it easy to accomidate your ahumanity.

find community. take part in art. if possible, engage in VR responsibly.

[nancypullen]

Montmartre

How do I describe Montmartre? It sits high above Paris and has been home to the greatest creative minds in history at one time or another. From Renoir to F. Scott Fitzgerald, they all gathered here to celebrate a bohemian lifestyle and feed their creative juices. Artists, writers, dancers, prostitutes, pretty much anyone who wanted to escape came here and they were welcomed. After a long period of wars, famine, and general misery two Parisians in exile, Hubert Rohault de Fleury and Alexandre Legentil, promised to build a new church if God saved France. Apparently he did, and the big, beautiful Sacré-Cœur (Sacred Heart) was built smack dab in the middle of all the heathens.

At first they thought, "there goes the neighborhood", but then they just kept right on doing their thing and Sacré-Cœur did its thing. How's that for an incredibly brief summary? We love it here. There's music, art, wonderful food, beautiful shops, and the vibe doesn't seem to have changed over all those centuries. Street after street you'll find artists plying their trade. Want a quick sketch of your own face? You can stand right in the street and have it done in minutes. I didn't. Why would I want my face?

Mickey was busy snapping away with his camera so I pursued my hobby which is helping the local economy. THis lovely shp sold locally made olive oil soap with every fragrance you can imagine.

Those baskets at the doors hold bags of dried lavender that smelled wonderful. 5 euros for 3 bags! The gentleman running the store said they had a huge summer harvest.

This post is a bit of a mess, somewhat disjointed, but it's late and I just want to get it done - so pardon me if I jump around.

We stopped in at a place we remembered from our last visit, The Museum of Montmartre, a wonderful collection of paintings throughout the history of the village by names I recognize and some I don't.

That building is separated by a garden from a second building, all parts of the museum. The garden is quite famous...

I told Mickey to get on the swing and look, but this was the best he could do.

It's a really peaceful and lovely spot.

From these gardens you can look out at parts of Montmartre that are humming along as they always have. Look at this little vineyard!

Down at the bottom of that vineyard is a coral colored building, called Lapin Agile.

The Cabaret du Lapin Agile was a favorite spot for chansonniers poets (singer/songwriters) and artists to meet. Carco, Apollinaire, Courteline, Max Jacob, Renoir, Utrillo, Modigliani, Braque, and Picasso were mentioned as regulars. In 1875 the painter Andre' Gill painted a sign showing a rabbit jumping out of a pot, "The Rabbit of Gill" ( le Lapin a Gill). It was transformed into the then natural"Agile Rabbit" (le Lapin Agile). Anyyywayyyy, The Cabaret du Lapin Agile is the last operating artistic cabaret.

I'd like that framed for my kitchen.

We continued our pleasant stroll around Montmartre, enjoying the music that drifted down each street. Check out that mural of Toulouse-Lautrec, famous for his paintings and posters of the Moulin Rouge.

I'm going to fast forward this. We'd eaten a light brunch today so we stopped for dinner earlier than usual, around 5:30. We ate at Le Grenier and it was delicious. MIckey was craving beef bourguignon and was happy to see it on the menu.

My salad with roasted goat cheese on toasted baguette slices was out of this world. The vegetables here always taste like they went out back and plucked them from the garden. A light drizzle of balsamic made it perfect.

A bit later , as the sun set, we were glad we'd eaten early because the cafes and restaurants filled up quickly.

Yeah, my night time photography stinks. We sat and listened to this guy for a few minutes because A) he was entertaining ad B) I was tired.

After that, Mickey took a few more photos of spots that he wanted to snap at night and we headed down the hill to catch the metro back to our apartment. We made just one quick stop at our favorite macaron store for a treat. Delicious!

And that, my friends, is a wrap on this day. We had waffled on whether o not we wanted to visit Versailles tomorrow and it looks like we may not have the time. Dare I say next time? Good reason to come back, right? The only tickets still available are for 2pm and later and Versailles is sort of an all day thing. We wouldn't want to rush. So, thankfully there are a million other options here in beautiful Paris, and we can play it by ear. C'est la vie! I'm off to bed to dream sweet dreams. I hope you do the same. Sending out loads of love tonight. Until tomorrow - stay safe, stay well. XOXO, Nancy

[cerealmonster15]

ok twst sims update from when i was playing last night, continuation of my blabbing here lol + some DOODLES about it

opens discord dms...

ok so i think i literally was planning on just going to my heartslabyul household and organizing their garden a little but i did not end up doing that at all, bc i immediately got distracted by i guess the new(? idk when they implemented it) 'event' system in sims 4 in real time where theres like, weekly goals for shit you can unlock? anyway this one was about the grim reaper and i wanted to unlock the reaper scythe earring for my diasomnia boys [i unlocked it and then forgot to give it to them lol]

but i had tasks to do! including asking some sims about ambrosia. this is what silver had to say about it

hes really excited about necromancy or whatever i guess

i did complete this week's tasks for the event thing but i immediately got distracted in the middle of it because i forgot that i'd ALSO toggled recently the story progression for relationships, as i mentioned in the other post i linked. so i see this stuff

and im like. when did sebek start dating jamil. when did silver start dating cater. why do they look like Hell [they had just come home from work and were Exhausted lol]

so i've been sleuthing around trying to find other relationships that have spawned [i cant always remember if it's something i did or if it happened on its own lol] and like i checked beloved son juice spade, where i could see i had been working on forming the first year's polycule with him last time i played- but also. chenya was there.

meanwhile ACE had formed no new romances but he DID form HATER BEEF with ORTHO FOR SOME REASON SKDJHKGSJD

[sorry ortho literally doesnt look like ortho LOL i dont use CC and i believe i didnt have the option to make kids hair blue]

one day ill learn how 2 draw chenya but NOT TODAY IM BUSY SOWWY KING

trey also had started a strong romance with floyd,,, and like i think i had him start something with jade a while ago but never maintained it / a while ago before i got a certain mod to help w/this, there used to be a lot of relationship decay bc i had trouble keeping up w/all the different households lol so i think jade and trey just hadnt gotten much attention but they look so funny in treys relationship slots

i think when the game does it by itself it just slots them as partners immediately so like im assuming it's treating floyd and trey as partners, idr exactly, but this just looks like trey and jade are best friends w/some budding romantic tension, and then floyd just walked up to trey and was like hey wanna go smash our faces together KLFHSLKDJGKL. godspeed trey good luck w/whatever that is

and then cater and trey have a romantic bond but i guess hadnt actually kissed yet so i decided to move them along so they could be an Official Couple but like.

right after they kissed, caters son walked up and was Not Having It kfsdhlkJFDSKLJKLG

anyway we got the item that let us summon the grim reaper

i tried so hard to get cater to hook up with him but sims 4 said NO FUN ALLOWED THIS TIME >:'(

thats ok tho he can just be an ace aro king and we can be besties instead :] it's also really funny seeing The Grim Reaper respond to social interactions like an average sim ksdlghkljf

ANYWAY,

chenya was scared of him. but also still dressed for the pool. and thinking about flirting with trey fdjksjfgklsd deuce was also scared of the grim reaper bc my poor boy is like constantly Haunted. i think he has three fears now and i dont know how to Help Him

i jumped around a bit more and found rook and jade have a romance and i truly dont remember if i did that or if the game did it kfdsjfkljsd but i DO like jade/rook so theres a good chance It Was Me, but i have no memory of it kfdsjklfs.

vil also has beef with jamil and azul

but thats been there for a lil while and i think i remember seeing it sometime after i was playing jamil or azul and they were on a date at a convenience store that vil was Also At, and vil was 🧍 standing like right in the midst of them so i think it did that thing where he inserted himself into a group convo with them and then got mad that they were flirting, bc i think sims usually get mad when 2 are flirting within a 3+ convo LOL

hes in his crumplebottom era. no pda in my lobby.

i had idia hit on cater by bragging about his gamer skills

then i found out idia also had a game-spawned romance with none other than

KALIM JSKFJSDLKJKFLKSD despite the fact that he was like actively currently annoyed by CHEERY PEOPLE [i think bc rook was there and i have him as cheerful lol]

idia voice wow all these bubbly extroverts suck wheres my boyfriend kalim al asim kJFLDSJFD

ok almost done now we're back at silver and cater again where kfdljsfkljs silver was still Yearning so i had him invite cater over to try and clear the wish to Smooch Boyfriend but like. i could NOT get the make out option to appear and thats specifically the one he'd rolled for so i was trying to spam romance w/them and it was like

i had them do their first kiss. then cater auto kissed silvers cheek and it was cute!

[i'd also given silver a small makeover lol]

then i saw shortly after the convo turned to very awkward and i was like huh why, theyre having positive reactions, theyre both flirty still, what- LILIA?!?!?!?!

dad walks up from behind them and is like ARE YA WINNIN SON??? so i got him the hell out of there klsdjflk he was embarrassing his son.... then as soon as he was out it swapped back to romantic interactions lol but i still couldnt get make out to appear. but u know what did if you saw the other post where i talked about this

silver nearly instantly had the option to propose to cater but he coudlnt bc their friendship is BARELY ANYTHING [you can see it peeking out on the right over there lol] so like. flash fire romance of them spawning something, me spamming romance interactions to try and fulfill the want, and no friendship progression fdksjgkldf

anyway then they all went to work can cater just kinda hung out in the kitchen w/their broken stove

OKAY THAT'S ALL FOR NOW BYE!!!

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #253

I did a lot of stuff today, and I'm pretty tired, and so my brain is kinda soupy. I wanna tell you all about it, but my thoughts are kind of a jumbled mess at the moment. So I think I'll just start at the beginning!

At the grocery store yesterday, I got a new kind of tea - it's some kind of bergamot tea with lavender in it! And… yes, I know I already have like a million different kinds of tea, and yes, I know that I need an additional new tea in the same way that I need an additional hole in my skull, but I mean... just look at this tea tin!! Just look at it! It's so cute!

Here's what the inside of it looks like! And... oh!!! Sephiroth, it smells so good! It's like... tea, and also oranges, and also lavender! It's delectable!

...I wish I could put it under your nose so you can smell it. I think you would have really liked this one. Maybe you would have even liked it as much as I think you might like the vanilla rose tea that I left for you with those super important folks.

...Hey, Sephiroth? Did those things ever get to you...? And... if they did... do you like them...? ...Maybe if I ever see those super important folks again, I'll ask them to tell me what you thought.

...Well anyway. Here's how today's swirls turned out:

I added milk and honey to it. You'll want the sound off if you decide to look at the slow-motion video I took of the swirls:

I really like to see the fluid dynamics in action. I'm really glad I got a mug that lets me see it.

Along with the tea, I made myself a sandwich. There aren't a whole lot of better ways to start a day than tea and sandwiches, I think. This one was salami, roast beef, pepperoni, and cheese with onion and mayo. Because I got these things at the grocery yesterday, along with the tea:

...After that, I got to work. Ma was gonna visit today, and I am the sort of person who does not let folks who are visiting my house leave with an empty belly. So I decided to make garlic bread, slow-cooked pork ribs, and broccoli. We already had the broccoli at home; J had cut it up nicely for me the other day. But the pork ribs and the loaf of Italian bread, and the two heads of garlic I chopped to go with it were gotten yesterday at the grocery. It was good!

It's easy to make garlic herb butter. I used two sticks of butter, two finely minced heads of garlic, a little salt, and a bunch of different herbs. In this case, I used basil, parsley, oregano, marjoram, and ground coriander. It's not exactly traditional, probably, but I thought it turned out really well:

...After that, you just cut the bread in half along its length, and apply the garlic herb butter equally on both halves, like this:

I applied grated parmesan cheese and shredded mozzarella cheese to these, after that. I used a one-pound bag of mozzarella cheese, divided evenly between each half of the bread. Then you stick it in the oven at 400 degrees F (or about 204.4 degrees C) for about 15-20 minutes, depending on how browned you want your cheese.

I also put together a simple sauce to cook the pork ribs in. I got country-style ribs, which has a lot of connective tissue in it and good marbling. So if you cook it very slowly in an acid and with some onion enzymes, what you get is ribs that start to fall apart as they cook, such that in the end, they're tender enough to be eaten with a spoon.

To that end, I pureed 3 smallish onions and threw them in the crockpot. To that, I added some amount of oyster sauce, some amount of dark soy sauce, and some amount of mirin. Finally, I added some orange juice. Naturally, you taste-test the sauce to make sure the components are balanced in a way that your senses enjoy, and if something is off, you just add a little more of whatever you think is missing, easy peasy. From there, you stick in your pork ribs, make sure they're nice and covered in the sauce, put your lid on, set the temperature to High, and then set a kitchen timer for 4 hours.

From there, I had a lot of time before I needed to start cooking the broccoli, so Ma introduced me to a number of his games on his Nintendo Switch. One of them was called Keep Talking and Nobody Explodes. It's a two-player game, where one of the players has a bomb, and the other player has a manual that says how to disarm it. The player with the manual isn't allowed to see the bomb, and the player with the bomb isn't allowed to see the manual. So what has to happen is that the player with the bomb has to describe what they see, and the player with the manual has to tell the player with the bomb how to deactivate it. It's a very tense game!!!! But I thought it was a lot of fun!!

We also played Crypt of the NecroDancer, and I watched him play a little Sonic Frontiers, and we played a little StepMania on the lovely Frankenpad that I built, and we tried to play some Samurai Gunn, but we had a weird controller issue, so that one didn't work out...

But!!! Sephiroth!!! One of the games he introduced me to!!! It's on this fancy VR thing called Oculus, and the game is called Beat Saber!! And!!! You hit boxes in specified directions to the beat of music with light sabers!!!

Sephiroth!!!!!! I think you would like this game a lot!!!! And I think you'd be AMAZING at it!!! If you ever are in my neighborhood, we'll have to call Ma over to our house right away so you can try it!!! I wanna see what you can do!!!!!

...Personally, I thought it was a lot of fun. Though for me it was very disorienting. Because of the dyspraxia, I have no idea where my body is in space when I'm not looking at it. And the Oculus makes it so that you can't see your body, because instead you have these fancy VR goggles on. Admittedly, for me, it was a little scary at first. But I think I could get used to it, probably. I imagine that someone like you would likely not have an issue; I imagine you're probably not dyspraxic at all.

...Come to think of it, you'd probably be pretty amazing at StepMania and Dance Dance Revolution, too. I imagine you'd probably be pretty incredible at any rhythm-based game, actually. There's a bunch that I'd love to try with you sometime; I think you'd have a lot of fun.

Well. After all that, it was time for me to cook the broccoli, so I did. I sauteed it in a pan with butter, garlic powder, and parmesan cheese, and it turned out splendidly. Here's today's whole spread:

...Want some...?

...It's a silly question, I know. But... I'm gonna ask it anyway, because... I really wish you could have been here, having fun with us today.

...Please stay safe out there so maybe someday, as impossible as it is, you can. A lovely version of normal is waiting for you, right here. And... if nothing else... maybe you can use these silly letters of mine to build your own normal.

I guess I'll stop writing here for today.

I love you so much. And I'll write to you again very soon.

Your friend, Lumine

[itsalwaysthesamehere]

Hey guys! This is from my ana doc that I keep private for the most part but I figured sharing would be great considering a lot of these tips/collections I got from tumblr anyways haha. I take no credit for any of this besides the food logs which are from my first week of relapsing. Ive tried to take things slower because I do have people Im hiding this relapse from so pleaseeeeeeeee no judgement. Im also super broke so I basically have to eat whatever we have at home. Enjoy yall!

Week one: No meat products. Prep soy sauce eggs, spicy foods and have breakfast, nothing off limits but only eat half of whatever you get for the week. Tons of salad and avoid heavy foods. 

Monday: 1800, high protein. 

Tuesday: 1600 Wednesday: 1400 Thursday: 1200 Friday: 1000

Saturday: 1200 Sunday: 1000

Monday: 1200

Tuesday: 1200

Wednesday: 1000

Thursday: 1000

Friday: 800 Saturday: 800 Sunday: 800 

Food log:

12/03/2023-

2 slimjims- 80 cal

One street taco- 75 cal

Cheese- 50 cal

Ravioli and salad: 350 calories

Total for breakfast- 205 calories

Total for dinner- 350 calories

Snack at night: 3 bananas, chocolates, chips :<, 1020 calories

Food log #2:

Breakfast: cottage cheese and raspberry jelly on toast, calories 147

Dinner: Spaghetti with garlic bread, calories 600

Snack: Garlic bread guts, 600 calories (heavily estimated, heavily exaggerated 

Total: 1,350 calories 

Food log #3:

Breakfast: White bread, cottage cheese and sugarfree raspberry jam, calories 200

Dinner: Cowboy stew with cornbread, calories 800

Snacks: Pastry :<, poptarts 1,150 calories

Total: 2540 calories

Lunch: Cowboy stew, 800

Snacks: One bite of pastry puff, cottage cheese with ritz crackers,pringles,  calories 437 

Total: 1,237 calories

Food log #5: 

Snack: Cottage cheese with sugarfree raspberry preserves and blueberries,, one chocolate, yahoo milk, sucker 335 cals 

Dinner: Alfredo with penne pasta, calories 600

Food log #6: 

Breakfast: 1/5th of a grape fruit, 1 egg white, 3 strips of bell pepper, 3 strawberries, and half a pom drink. Cals: 139

Snack: Icecream bite, 50 cals

Safe foods: 

Airhead - 60

Popcorn - 64 (per cup airpopped)

Animal crackers - 85 (ten crackers)

Baby ruth - 98

Milky way - 99

Vitamin water sugar-free - 0

Sparkling ice sugar-free - 5

Bai - 5 (any flavor)

Caprisun - 30-80 (depends on the flavor)

V8 - 45

Chinese fortune cookie - 15

Laffy taffy - 33

Pop rocks - 36

Cotton candy - 40 (10g)

Lollipop - 47

Candy cane - 59

White bread - 67

Angel food cake - 72

Victorian sponge cake - 72

Opera cake - 80

Buttermilk Pancake - 83

Pancake - 86

Pepperoni - 10

Chicken breast fillet - 17

Prosciutto- 18

Sushi - 39

Literally any lunch meat, they're all low cal!

Strip steak - 40 (3 slices!!!)

Quail breast - 69

Turkey wings - 53

Chicken wings - 77

Beef tripe - 80

Beef jerky - 82

Mushrooms - 1

Baby carrots - 5

Celery - 6

Bell pepper - 15

Tomatos - 20

Zucchini -  33

Green beans - 34 (per cup!!! Just throw on some red pepper and lemon juice and feast, sisters)

Artichoke - 60

Cucumber  - 66

Cherries - 4

Apricots - 17

Passion fruit - 17

Plums - 30

Cantaloupe - 23 (per 70g)

Mandarin oranges - 47

Peaches - 60

DON'T BINGE: 

Take a moment and talk to God about it (even if you’re not a believer, it doesn’t hurt to try!)

Watch mukbang about the food that you are craving

Watch supersize vs superskinny (its on YouTube)

Look in the mirror and remind yourself why you are doing this in the first place

Read a book

Do your homework

Do chores

Smell at the food that you are craving

Write down your feelings and cravings (trust me it helps sm)

Drink A LOT of water. Drink until you feel like you’re about to explode

Clean your room! Get rid of all those water bottles and dishes.

Clean out your closet, decide what clothes you don’t wear and donate them to your local thrift store!

Go on a shopping spree! (Don’t spend all your money though!)

Organize your Pinterest boards

Compare yourself to th!nsp0

Weigh yourself

Listen to music

Drink calming tea

Catch up with a friend!

Talk to your pet about your feelings

Sleep the cravings out

Take a long walk

Take a cold shower

Watch a movie you haven’t seen before

Take care of your nails!

Look up how to do something you have always wanted to learn (make-up, macramé, origami, sign language, …)

This might sound weird but I love sudokus and they always get me focused enough to stop thinking about bingeing

Make a to-do list for the rest of the week

Listen to a podcast

Have a self-care day (take an everything-shower, put on a face mask, take care of your hair and body)

Make an essay about any topic you like

Start writing a book

Re-decorate your room

Make a New Year’s resolution list! Who do you want to be at the end of 2024?

^ or make a vision board !!!

Call a friend or family member

Read the newspaper (lowkey more interesting than I expected it to be)

If you’re frustrated about it, scream into a pillow

Scroll on insta or tiktok

Built a Lego set

Pick some flowers!

Practice deep breathing

Try yoga if you haven’t before!

If you are still standing in your kitchen, girl get out rn

Ask yourself if you are physically hungry, the answer is most likely no

Keep a food diary

Munch on a low cal snack instead, take veerryyyy slow bites

Thing I do but definitely don’t recommend:

Binge and purge (if you purge make sure you brush your teeth abt 30mins after)

Sm0ke or v@pe (depends if i’m able to go outside or not)

Sh (please, pleaaaase don’t do this)

I’m so guilty to do this to my family and the people who think I’m in a true recovery. But if I don’t Im scared of what might happen, I’m scared I’ll kill myself or even worse. I just really want to lose weight and feel like myself again

On day one I did mess up by having meat early on but we have to go through meat products before I can buy vegetarian substitutes plus we don’t have eggs rn. 

so you think you're "stuck" here again? you're not actually stuck, you're just not trying hard enough. you can lower your intake, walk more, exercise harder, fast for longer. the only thing stopping you from losing weight is you. why haven't you changed that? do something.

It’s only been two hours and you are already eating again. You are gonna be huge forever.

if you're looking at some food and doubting yourself if you should eat it or not, the answer is no 

I doubt that eating makes you as happy as stepping on the scale and seeing that you lost weight

You aren’t hungry, you’re just bored.

Excuses to not eat:

My tummy hurts from gallbladder

I took my pills in the morning and got sick

Sky kept me busy all day

Shared breakfast and lunch with sky

Thought I ate, forgot. *Go to get a snack and come back with a drink or small treat*

Spend time cooking for others

Talk about how you ate different things for breakfast

Smaller chest

Sharper jawline

Less curvy thighs

Square hips

Dainty hands

Collarbones

Slutty waist

Sharp shoulders

To float in my clothes

To look hot in emo clothes

Deeper set eyes

Visible spine

✨️Hipbones✨️

To save money (less food eaten, less food to buy)

Mesh tops

Muscles easier to see

People telling me I'm so small

Boyfriends being able to pick me up like it's nothing

some tips on food fixation and binging urges:

hellooo, ive been thinking about compiling some things that have helped me get my mind off of food and overall just writing down some rant -- so here it is!

keep in mind, im not an expert and this is mostly just me babbling. im writing this as a motivation for myself, and it will probably not work for everyone, but if you find any of this stuff helpful -- my pleasure!

★ mindfulness ★

`` first of all -- ive found that that strong-urge-to-binge thing is more of a state, not a feeling. it helps me to treat it as such: a mental state, a spiral, and to come out of that spiral you can:

◌ stop!

◌ breath in, breath out. ground yourself. have that thought of "wait, what am i doing?" in the space between you and the fridge

◌ check in with your body. what position are you in? does something hurt? are you cold? are you tired? overenergized?

◌ check in with your mind. is there any buzz? are you overwhelmed?

◌ if you located the issue (eg. im tired! i want comfort! so food = comfort!) -- great! move on from there to resolving this issue in a more mindful, not-involving-food way (then i should nap, do yoga, just lie on the floor, watch comfort movie)

why are we doing that? in my opinon, its very important to train that "what am i doing" moment of conciousness, because through that you can see better why you want to binge. is it a mental thing? how can you cope without food? is it a physical feeling? an effect of restriction? how can you tweak your eating to make it better (imo, fasting does better job at managing binges than plain restriction)

you cant just showe thinspo at your face everytime you crave something, after all : )

★ activities ★

`` make something with your hands! ohh my god! i cant stress it enough, it can help you to not get fixated on thinking about food so much! it can be something easy like drawing, or you can look up something new for yourself

`` go on a walk. i know, it can be very tiring to even think about, but t does wonders at distracting you

`` yoga. very simple and very effective. or, alternatively

`` do nothing at all for a bit. just. lie down, turn off your phone, no sound, no nothing (helps if your binging urge feels overwhelming)

`` if you havent already, try drinking coffee. it really is called an appetite supressant for a reason

`` i wasnt the one who told you that, but you can look up some gross stuff involving food.. f*eeding k*ink usually freaks me out on multiple levels for long enough to forget about food

`` test yourself and allow yourself to feel bored. put down your phone. watch a really long flm. boredom is a part of our lives, and if you teach yourself to feel it in such small portions without binging youll be so so proud of yourself

Thinspos i have^

[mariacallous]

My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel with her husband in 1950 to start a new life. They lived in a tiny house surrounded by fruit trees that they planted in the small town of Yavneh, where Toya dedicated her life to helping children from broken families.

She was an amazing cook — and a generous one, too. Shortly after we got married, my husband and I spent a day with her to learn the secrets of Iraqi Jewish cooking from the best.

That day, Toya taught us how to make t’beet, a Shabbat dish of stuffed chicken with rice cooked overnight, and kubbeh batata: potato fritters stuffed with ground beef. In her tiny kitchen, she also taught us to make meatballs in a dried apricot and tomato sauce. Of all the dishes, this was the only one that my grandmother never made and so I was not familiar with it. Yet its flavors stuck with me. The simple ingredients — sour dried apricots, tomato, lemon juice, raisins and just a few spices — somehow made a dish much greater than the sum of its parts. The meatballs were so tender and rich, and the sauce was sweet and sour, a combination that Iraqi Jews love.

My great-aunt Toya passed away years ago. I had somehow forgotten this wonderful recipe and when I tried to research the dish, I found different versions of it in almost every Iraqi and Iraqi Jewish cookbook I searched in. The dish was called mishmishiya or kofta mishmishiya (“mishmish” means apricot in both Arabic and Hebrew), ingryieh (a name that I saw only in a Jewish cookbook) or margat hamidh-Hilu. Interestingly, all the Jewish versions included meatballs, while Islamic recipes used stew meat. I assume this had to do with the cost of ingredients and the fact that most Jewish recipes were written by Iraqi Jews who moved to Israel, where stew meat was much more expensive than ground beef. 

According to Nawal Nasrallah’s “Delights From the Garden of Eden,” which researches the ancient cuisine of Iraq, the roots of this stew can be traced back to the Babylonian and Assyrian days (19th-6th centuries B.C.). A similar recipe, called mishmishiya, is also documented in Al-Baghdadi’s book “Kitab al Tabikh” from Medieval Baghdad. It calls for fresh apricots of a sour variety. Back then, of course, tomatoes from the New World were not available and, in fact, the original mishmishiya was also known as the “white stew.” Since Jews were living in Iraq from the destruction of the First Temple in 586 B.C., I feel a real connection to this humble stew’s long history.

Of all the recipes I found, my great-aunt Toya’s version is the best. Her apricot meatballs have become a family favorite; the 2,000-year-old dish from worlds away lives on, now with our kids. 

Dried apricots are available all year long, but I still think this dish is most suitable for a summer dinner. The apricots, with their bright color and flavor, mirror sunny summer days, not to mention the fact that this easy and fast recipe is perfect for those of us who want to spend as little time as possible over the stove when temperatures outside are soaring.

Notes: 

The recipe calls for dried apricots with no added sugar. They are available at specialty supermarkets such as Whole Foods and Trader Joe’s. If you’re using sweetened dried apricots, reduce the sugar in the sauce to 2 teaspoons.

The original recipe included raisins in the sauce, which I chose to omit, but you can add those for extra sweetness.

Store the cooked meatballs in a sealed container in the fridge for up to four days.

[shimmywhenyoucantbounce]

Favorite pasta: lemon pepper garlic pasta with tuna. Boil pasta; pappardelle is best but penne and linguine are my next choices. Drain and oil with olive oil. Mix in lemon juice, garlic, black pepper, canned tuna, and Parmesan until you like the ratios. (I’m sorry I can’t be more specific about my seasoning ratios). Extra points for fresh parsley or green onion garnish.

Daddy’s Pasta Dish: boil pasta. For this one rotini is my favorite but anything short and curly does nicely. Drain, oil if you want to, then put in a huge bowl and mix in: enough tomato sauce that all the pasta should be red, diced Italian sausage (ours was usually chicken), oregano, basil, and Parmesan. Red pepper flakes are good in this if you like them. Everything should be well mixed such that you can take a ladleful and get all the ingredients in it. Serve from huge bowl. :)

Garlic noodles: boil long noodles; preferably angel hair but this’ll probably be good with rice noodles too. You could also use short noodles I just like it this way. Drain; oil with sesame oil. Mix in lots of garlic and rice vinegar (probably roughly equal amounts but I usually use garlic powder. I want the vinegar a little stronger than the garlic) and a little soy sauce. Garnish with/mix in diced green onions. My family liked this with teriyaki beef, but I think teriyaki anything would be a good addition.

Thai basil tofu: sauté purple onions in a pan until they are fairly translucent. Add a sauce made from roughly equal parts soy sauce and white vinegar, a little sweetener (I use a drizzle of honey), and maybe a teaspoon of mint for every cup of sauce. If you like spice add the spicy here. Add tofu cut into however you want to eat it. Then, add a whole bunch of Thai basil leaves. You should probably mince them but you don’t have to. Sauté until tofu is a desirable texture. If you don’t have Thai basil, you can make a makeshift version with fennel instead or add more sweetening to the sauce to cover for it a bit. Also good with green bell peppers in it. And you can make it with chicken thighs but I like tofu better. Also good with Thai eggplants!! I love their texture

Daddy’s Taco/Chili Seasoning Mix: cumin base with a pinch of salt and maybe two punches of pepper. Enough paprika to be slightly noticeable if it’s smoked—I don’t like smoked so I use sweet instead. Garlic, enough coriander and oregano to come up near the cumin but not to its level. For taco meat: sauté with yellow or purple onions, bell peppers, other any other veggies you desire, and ground turkey. (I’ve tried making it with tofu but the flavor didn’t sink in well—I may just need to make it again). For chili: slow cook with ground turkey, tomatoes, black beans, and whatever other veggies you want.

Goat cheese pizza: once you have pizza dough (we use store-bought or the recipe on the 00 flour bag), cover it with either tomato sauce OR sliced tomatoes drizzled with olive oil. Add layer of goat cheese. Round log slices will crack nicely; crumbles may crisp a little. Add oregano and basil if desired and cook (about As High As The Oven Can Go for 8 minutes, but depends on pizza size). I also like tomatoes, mushrooms, and spinach on pizza, but I feel that most people don’t know how good goat cheese pizza can be and should know about it. If you like caramelized onions, you should put them on with the goat cheese. I don’t like them but I can still acknowledge they pair really well.

Mashed potatoes—good as a depression meal if you just need to ensure you have enough calories to function. Takes a while but you can drag your feet and lie on the couch while it cooks. Wash and cut a bunch of potatoes into pieces. The more pieces you have the less water you need to use, which is nice because I want the water but don’t want it too soupy, but it’s not that important. You can also peel them; I just don’t because I like the skins. Put them in a pot and pour in enough water to cover them, add pinch of salt if desired. Boil until you can stick a fork in with minimal effort. Drain off water until you have less. I’m sorry, I haven’t figured out the best amount yet. Mash potatoes with a fork or potato masher. Season with salt, pepper, and sour cream until it tastes good to you. You need to be boiling it during this so the excess water will evaporate (but leave you the dissolved potato nutrients). Bonus points for garlic and for parsley garnish! I saw the water-saving method here on tumblr before I had an account; if you know who might have recommended that, please let me know.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[delightfuldinosaurcat]

Excellent Roast Beef Recipes

Scotch Fillet Roast Australian Pork Australian Pork Spoon over the Romesco and spray with microgreens to serve. This is tasty with baked brand-new potatoes and added Romesco on the side. Here we have actually made use of an easy balsamic and horseradish baste but you can keep the meat plain if liked or spread it with pesto or with 1 tablespoon soy sauce combined with 2 tsps Dijon mustard. If shallots are not available, alternative to 1 tiny brown onion.

Why is scotch so tasty?

Its main flavoring grain is barley, though wheat and corn play essential functions too. Scotch is typically known for having a smoky, campfire-like taste. This originates from shedding peat, which is essentially young coal found in wetlands, (a lot more on this listed below) to dry the barley.

To Serve The scotch fillet is the celebrity of the show in this dish, so you need to make certain that you pick the right cut of meat. To make this recipe you will certainly require a big fry pan and 2 roasting tins. You will additionally require some cooking area aluminum foil and a mixing dish. A scotch fillet is also a great cut to attempt low' slow over charcoals. Among the reasons it's taken me years to publish a beef tenderloin recipe was the sauce problem.I salt my steaks these days as well and they cook ~ 30% faster.When all set, grate over the parmesan and offer along with the baked beef.Roast for 20 minutes then minimize the oven temperature level to 200 ° C.Making use of a sharp blade, piece beef versus the grain.Oil and season the scotch fillet roast with salt after that sear on all sides up until golden. Food Preparation If you like a well-cooked piece of meat, here are the most effective Steaks in Sydney. I have actually done a different blog post on exactly how to cut, cut and connect an entire tenderloin to make your very own centre cut for toasting-- see Just how to Cut and Cut Beef Tenderloin for Roasting. Take Visit this link into consideration nutrition info of various other active ingredients added while cooking. Resting the scotch fillet is important to retain juices and moisture. Cover loosely with foil and a clean tea towel. Examine the weight and bring the meat to area temperature. Remove the beef from the pan and rest for 20 Click for info mins. While this action is advised for the best outcomes, it is not the end of the globe if you don't have time to do this since we have our wonderful sauce! Unlike bigger roasts, tenderloin doesn't produce sufficient pan drippings to make an excellent gravy. When all set, eliminate the beef to a sculpting board, cover with foil and enable to remainder. Use a sharp blade to cut as chosen and enjoy. Store-Cupboard Chocolate Orange Cake to offer 8 people generouslyAn all-in- one, no icing needed cake, ideal for the beginner baker. Grease and line a 20 centimeters Springform cake tin.

[remembertoeat]

Dinner Recipe: Beef and Rice Bowl

TIME: ★★★★

PRICE: ★★★★

EASE: ★★★★

CLEANUP: ★★★★

Another recipe that only takes as long to make as it takes for you to cook the protein. This recipe only takes, like, 10-15 minutes. This is another SUPER easy across the board recipe at its core that also has room to evolve and develop to taste.

Tips: -Speaking of protein, I'll sometimes substitute ground turkey, or do half turkey, half beef. It just depends on what's on sale at my grocery store.

- I add veg to this. Frozen veg is fantastic for this, and is a great way to quickly add some green to this pretty plain dish! In the one I photographed above, I added the rest of a bag of frozen mukimame. You could do peas, broccoli, carrots, whatever!

-I personally like adding lime juice, cilantro, and a little fish sauce to this recipe, but that's a personal taste thing! (You can also add a little orange juice to your sauce or orange pieces to the finished dish!)

Leftovers: YES! You can freeze cooked ground beef, so if you make a bunch, you can easily freeze this for later! Just make some fresh rice! Try to eat frozen leftovers within about 2-3 months!

Korean Beef and Rice (Taste of Home)

[greekcookingmadeeasy]

Fried Calf Liver With Honey And Mustard

🥩

Fried Calf Liver with Honey and Mustard - Tiganito Moscharisio Sykwti me Meli kai Moustarda

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒    

2 persons            10 min.

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

10 min.                           Easy

I am one of those people who really enjoy eating any kind of liver and I have posted some recipes with it!

Liver is relatively inexpensive in comparison to meat while it's still quite delicious if prepared correctly, so you shouldn't shun it off your shopping list. This particular liver dish is easy and quick to batch up, and have it ready at your dinner table in just 15'.

First, liver is fried followed by some pancetta and then braised briefly in a rich sauce made with honey and mustard, for a tender, scrumptious, umami dish with the contradicting pairing of salty/sweet.

If you love liver like me, let me show you how to quickly prepare it at home.

 

INGREDIENTS:

• 350 gr. / 12 oz Calf Liver, good quality, fresh or frozen

• 50 gr. / 1.75 oz Pancetta, cubes

• 2 tbsp. / 30 ml Olive oil

• 15-20 ml / 1-1.5 tbsp. Lemon juice from 1 lemon

• 1/4 cup / 60 ml Water

• 1 tbsp. / 15 ml Pine Honey

• 1 tbsp. / 15 ml Mustard, yellow

• 1 Garlic Clove, minced

• 1 tsp. dry Oregano

• Freshly ground Salt and Pepper

 

METHOD:

A.    Fry the liver:

1.     Ask your butcher to cut your liver in small strips of 1 cm / 0.4 in thickness. If you have to do it yourself, liver is much easier to cut when it is half frozen!

2.     Pour the olive oil in a frying pan over medium-high heat.

3.     When it heats up, add the liver and toss to ensure that the oil covers the strips completely. Sauté them on one side for 2', until golden brown.

4.     Flip them over and sauté them for 2' more.

5.     Next reduce heat to low, add the minced garlic followed by the pancetta in the pan and sauté them together with the liver for 1', stirring regularly.

6.     Deglaze by pouring the water together with the lemon juice, mustard and honey, stirring to blend them well and to make the sauce.

7.     Braise the liver for 4'-5'-NOT more-otherwise it will harden!

8.     Season with ground salt and pepper, to taste.

9.     Turn off the heat!

10.  Just before serving, add the dry oregano by pressing it between your palms to release its aromas, mixing it in the sauce. Caution: Add oregano at the last minute, to prevent liver from getting a bitter taste!!

 

B. Serving suggestions:

Serve fried Liver immediately while still hot with its rich sauce, which has thickened beautifully and complements the liver with its contradicting flavours.

For dinner, you could serve Liver with Pilaf rice, a lemon wedge and some fresh bread to sop up the rich sauce!

Such an easy, inexpensive, luscious, Umami dish for the whole family to enjoy!

 

C. Storage info:

Fried Liver with honey can be stored in the fridge, covered, for up to 1 week. Reheat it in the microwave.

Sorry...too late 😂!

 

D. Info about liver:

Beef (and Calf) liver is nutritious food, naturally high in protein, vitamins, nutrients and minerals with a.o. iron! Despite its many health benefits and the fact that people consume other beef products, beef liver is not a popular choice, although it is a cheap alternative and low in calories!

Check my YouTube Video: HERE

Τηγανιτό Μοσχαρίσιο Συκώτι με Μέλι και Μουστάρδα

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     2                    10 min.

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

10 min.                      Εύκολο

Είμαι από αυτούς που απολαμβάνουν πραγματικά να τρώνε κάθε είδους συκώτι και έχω δημοσιεύσει μερικές συνταγές με αυτό!

Το συκώτι είναι σχετικά φθηνό σε σύγκριση με το κρέας, ενώ εξακολουθεί να είναι πολύ νόστιμο εάν ετοιμαστεί σωστά, επομένως δεν πρέπει να το αποκλείσετε από τη λίστα αγορών σας. Αυτό το συγκεκριμένο πιάτο με συκώτι ετοιμάζεται πολύ εύκολα και γρήγορα και σερβίρεται στο τραπέζι σας σε μόλις 15'.

Αρχικά, το συκώτι τηγανίζεται μαζί με πανσέτα και στη συνέχεια σιγοψήνεται για λίγη ώρα σε μια πλούσια σάλτσα με μέλι και μουστάρδα, για ένα τρυφερό, νόστιμο umami πιάτο με τον αντιφατικό συνδυασμό αλμυρού/γλυκού.

Αν αγαπάτε το συκώτι όπως εγώ, πάμε να σας δείξω πώς να το ετοιμάσετε γρήγορα στο σπίτι.

 

ΥΛΙΚΑ:

• 350 γρ. / 12 oz Συκώτι μοσχαρίσιο, καλής ποιότητας, φρέσκο ​​ή κατεψυγμένο

• 50 γρ. / 1,75 oz Πανσέτα, κύβοι

• 2 κ.σ. / 30 ml Ελαιόλαδο

• 15-20 ml / 1-1,5 κ.σ. Χυμός Λεμονιού από 1 λεμόνι

• 1/4 φλ. / 60 ml Νερό

• 1 κ.σ. / 15 ml Μέλι Πεύκου

• 1 κ.σ. / 15 ml Μουστάρδα, κίτρινη

• 1 Σκελίδα Σκόρδο, λιωμένη

• 1 κ.γ. ξερή Ρίγανη

• Φρεσκοτριμμένο Αλάτι και Πιπέρι

 

ΜΕΘΟΔΟΣ:

Α. Τηγανίστε το συκώτι:

1. Ζητήστε από τον κρεοπώλη σας να σας κόψει το συκώτι σε μικρές λωρίδες πάχους 1 cm / 0,4. Αν πρέπει να το κάνετε μόνοι σας, το συκώτι κόβεται πολύ πιο εύκολα όταν είναι μισοπαγωμένο!

2. Ρίξτε το ελαιόλαδο σε ένα τηγάνι πάνω από μέτρια προς δυνατή φωτιά.

3. Μόλις ζεσταθεί, προσθέστε το συκώτι και ανακατέψτε για να βεβαιωθείτε ότι το λάδι θα πάει παντού και θα καλύψει πλήρως τις λωρίδες. Σοτάρετε από τη μία πλευρά για 2', μέχρι να ροδίσουν.

4. Αναποδογυρίστε και σοτάρετε για 2' ακόμα.

5. Στη συνέχεια χαμηλώστε τη φωτιά, προσθέστε το λιωμένο σκόρδο και την πανσέτα στο τηγάνι και σοτάρετε τα μαζί με το συκώτι για 1', ανακατεύοντας τακτικά.

6. Σβήστε, ρίχνοντας το νερό μαζί με το χυμό λεμονιού, τη μουστάρδα και το μέλι, ανακατεύοντας να ενωθούν καλά και να γίνει η σάλτσα.

7. Ψήστε το συκώτι για 4'-5'-ΟΧΙ παραπάνω-αλλιώς θα σκληρύνει!

8. Αλατοπιπερώστε, κατά βούληση.

9. Σβήστε τη φωτιά!

10. Λίγο πριν σερβίρετε, προσθέστε τη ξερή ρίγανη πιέζοντάς την ανάμεσα στις παλάμες σας για να απελευθερώσει τα αρώματά της, ανακατεύοντάς τη στη σάλτσα. Προσοχή: Προσθέστε τη ρίγανη τελευταία στιγμή, για να μην πικρίσει το συκώτι!!

Β. Προτάσεις σερβιρίσματος:

Σερβίρετε το τηγανισμένο συκώτι αμέσως όσο είναι ακόμα ζεστ�� με την πλούσια σάλτσα του, η οποία έχει δέσει πανέμορφα και συμπληρώνει το συκώτι με τις αντιφατικές γεύσεις της.

Για δείπνο, θα μπορούσατε να σερβίρετε το συκώτι με πιλαφάκι, μια φέτα λεμονιού και φρέσκο ​​ψωμί για να βουτήξετε στη πλούσια σάλτσα!

Ένα τόσο εύκολο, οικονομικό, λαχταριστό Umami πιάτο για όλη την οικογένεια!

Συγγνώμη...πολύ αργά για σας 😂!

 

Γ. Πληροφορίες φύλαξης:

Το τηγανητό συκώτι με μέλι μπορεί να διατηρηθεί στο ψυγείο, σκεπασμένο, έως και 1 εβδομάδα. Ξαναζεσταίνεται στο φούρνο μικροκυμάτων.

 

Δ. Πληροφορίες για το συκώτι:

Το συκώτι βοδινού (και μοσχαριού) είναι θρεπτική τροφή, φυσικά υψηλή σε πρωτεΐνες, βιταμίνες, θρεπτικά συστατικά, μέταλλα και σίδερο! Παρά τα πολλά οφέλη για την υγεία και το γεγονός ότι οι άνθρωποι καταναλώνουν άλλα προϊόντα βοδινού κρέατος, το μοσχαρίσιο συκώτι δεν είναι μια δημοφιλής επιλογή, αν και είναι μια φθηνή εναλλακτική λύση και χαμηλό σε θερμίδες!

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[art-of-manliness]

Lunchtime Meal Prep: How to Make Easy 4-Ingredient Italian Shredded Beef

Meal prep — preparing a bunch of meals altogether ahead of time — is a handy way to increase your chances of eating healthy during the week, save money on buying takeout, and save time and bandwidth by batching your cooking. We’ve previously covered how to make easy, high-protein meal-prep breakfast casseroles. But what about lunch? Are you tired of buying pricey frozen entrees or getting fast food burgers for your mid-day meal? Well, I’ve got a recipe for a lunchtime (or dinnertime) meat that’s stupid easy. Really, you’ve got to have every one of your last marbles loose to mess this up. Crockpot Italian shredded beef is what’s on the menu today, and I’m going to fill you in on how to make it and why it’s the ultimate lunchtime meal-prep meat. Why Italian Shredded Beef Makes for an Awesome Go-to Lunchtime Meal-Prep Meat It’s cheap. This recipe calls for a chuck roast. As of 2024, a pound of chuck roast is going for ~$7.50 a pound. Let’s say you buy a 3-pound chuck roast for $22.50, and you divvy that 3-pound chuck roast into a week’s worth of seven 150-gram servings of shredded beef. You’re looking at about $3 per meal (plus the small cost of adding a carb like rice). That’s pretty dang good. It’s high in protein. A-150 gram serving of chuck roast will give you about 37 grams of protein along with essential micronutrients. The one downside of chuck roast shredded beef is that it’s high in fat. A 150-gram serving includes 23 grams of fat. But the fat makes it tasty and satiating. It’s easy to make. It takes less than five minutes to make Italian shredded beef. You just put the chuck roast in a crock pot, dump in three other ingredients, and then let it cook for 6 to 8 hours. Stupidly easy! It’s versatile. You can eat Italian shredded beef for lunchtime or dinnertime and accompany it with a variety of sides. It’s delicious on a sandwich roll, but I often eat mine with some rice or roasted potatoes, or put it in a tortilla. It’s tasty. It’s slow-cooked beef. Of course it’s tasty and savory. How to Make Meal-Prep Italian Shredded Beef Here’s how to make easy Italian shredded beef. You’ll naturally need a slow cooker/crockpot. Gather the Ingredients * 3 lbs of chuck roast. The best cut of beef for this, due to its marbling, which helps in creating tender, easily shreddable meat. Alternatively, round or rump roast can also be used. * 1 cup beef broth. Opt for low sodium if you want to reduce the saltiness of this dish. * 1 16 oz jar of pepperoncinis, liquid included. (For less spiciness, use less of the liquid.) * 2 packets of Italian dressing mix Add Ingredients to Crockpot Like I said, this is stupid easy. Just put all of your ingredients in the slow cooker. Set to cook on low heat for 7-9 hours. Set it and forget it. Cooking on low ensures the meat becomes perfectly tender and shreddable. Shred the Meat Once the beef is tender and easily falls apart, it’s time to shred. Grab two forks and shred the beef in the pot. After shredding, let the beef sit in the juices for a few minutes to enhance its flavor and moisture. Using Your Crockpot Shredded Beef Three pounds of chuck roast will give you about seven 150-gram servings of shredded beef. A week’s worth of lunchtime meat. I put all the meat into one container and store it in the fridge. When it’s lunchtime, I just portion out 150 grams of the shredded beef and pair it with whatever starch I have at the ready or feel like eating that day. That could be rice, potatoes, pasta, tortillas, or a sandwich roll. The possibilities are many. Alternatively, once your shredded beef has been prepared, dole it out into seven separate dishes along with your preferred starch. For example, you can put 150 grams of beef into seven meal prep containers along with a scoop of rice. Now they’re all completely ready to go. This makes it easy to grab in the morning and take to the office if you don’t work from home. Even if you do work from home, it’s nice to be able to simply grab something from the fridge,… http://dlvr.it/TCXm0J