#best olive oil brands

[anbuselvi1]

How to Detect False Brand-Name Devices Sold Online

How to Detect False Brand-Name Devices Sold Online

How to Detect False Brand-Name Devices Sold Online Whether you are withinside the marketplace for gear for yourself, or to provide to others as gifts, you are likely preserving a watch out for income and unique gives-mainly over the following week or so. But unfortunately, now no longer all gear bought online are what they are saying they are. According to Tom Scalisi in an editorial for…

[palamidasoliveoil]

How to Choose High Quality Olive Oil?

If you want better health then of course you need to take high quality olive oil. There are very few brands in the world that produce high quality olive oil. Nothing beats Olive Oil for staying healthy. But it remains to be seen whether the Olive Oil you are buying is of High Quality or not.

It is very important that when choosing an Olive Oil it is a better one. Because there are already many such Olive Oils available in the market in the name of High Quality which are actually low quality. Olive Oil is often used mostly by those people who consume the most protein or limit calories in their diet.

And of course, people who are on diet do not have the luck to eat that much good food in their life. Most of the time they survive by eating healthy food only.

How Should Olive Oil Be Used in Cooking?

Most of the diet food is not tasty. But if we make your diet food even more tasty. Then it will be even better for you. And we have been providing this Quality to our dear customers since starting in the form of High-Quality Olive Oil. And if you want to know how this has been possible then stick with this article like humans stick with tasty food.

There is no comparison for high quality olive oil to maintain good health. There will be no harm to your health by using High Quality Olive Oil. High Quality Oil (Palamidas) enhances the taste of your food at Infrastudy. High Quality Olive Oil will bring a different natural taste to your food which will make your food even more delicious.

Yes, it is also a matter to be seen whether the person using Olive Oil has used any harmful ingredients in making Infused Olive Oil or not. But High Quality Olive Oil never uses any chemicals or harmful things to give a different Flavor to its High Quality Olive Oil. And you will also get many benefits by taking our High Quality Olive Oil. If you consume High Quality Olive Oil, your blood sugar will remain under control and your digestive system will become even better.

And not only this, you get antioxidants by using High Quality Olive Oil. It is very important that when a Infused Olive Oil Company becomes a brand, then the Quality of its Olive Oil should be kept better and maintained. The customer's desires and expectations from the Infused Olive Oil Company increase even more.

Conclusion

High Quality Olive Oil has never failed to fulfill the wishes and expectations of its customers till now. For this reason, High Quality Olive Oil has been ruling the Turkish Olive Oil Industry for many years. Not only in Turkey, High Quality Olive Oil also has to Export its High Quality Olive Oil all over the world.It is very important to consume high quality olive oil if you want to remain healthy for a long time.

You may be eating foods that are not very tasty or you may be missing your favorite foods. How long can a person give up the best food and eat tasteless food just to stay healthy? By using High Quality Olive Oil you will no longer have to endure the hassle of tasteless food. High Quality Olive Oilwill add a different flavor to your food. Using High Quality Olive Oil (palamidas) will make you feel as if you are not on a diet even when you are on a diet.

[fringcoblogs]

The Top Brands of Olive Oil Recommended for Cooking

Olive oil is one of the most versatile and widely used cooking oils in the world. It is prized for its unique flavor, health benefits, and versatility in cooking. However, not all olive oils are created equal, and some brands are better than others for cooking. In this article, we will take a closer look at the top brands of olive oil recommended for cooking.

California Olive Ranch

California Olive Ranch is one of the most well-known and respected olive oil brands in the world. They offer a wide variety of high-quality olive oils, including their popular extra virgin olive oil, which is perfect for cooking. Their olive oils are made from premium olives and are cold-pressed to preserve their natural flavor and nutrients. California Olive Ranch's oils are also non-GMO verified and certified extra virgin, ensuring the highest quality and purity

2. Bertolli

Bertolli is another top brand of olive oil that is highly recommended for cooking. They offer a wide range of olive oils, including their classic extra virgin olive oil, which is perfect for sautéing and frying. Bertolli's olive oils are made from high-quality olives and are carefully crafted to preserve their natural flavor and aroma. Their oils are also certified extra virgin, ensuring that they are of the highest quality and purity.

3. Colavita

Colavita is a well-known and highly respected brand of olive oil that is ideal for cooking. They offer a wide range of olive oils, including their classic extra virgin olive oil, which is perfect for roasting, grilling, and frying. Colavita's olive oils are made from the finest olives and are carefully crafted to ensure that they retain their natural flavor and aroma. Their oils are also certified extra virgin, ensuring that they are of the highest quality and purity.

4. Pompeian

Pompeian is another top brand of olive oil that is highly recommended for cooking. They offer a wide range of olive oils, including their classic extra virgin olive oil, which is perfect for sautéing, roasting, and grilling. Pompeian's olive oils are made from high-quality olives and are carefully crafted to ensure that they retain their natural flavor and aroma. Their oils are also certified extra virgin, ensuring that they are of the highest quality and purity.

5. O-Live & Co.

O-Live & Co. is a lesser-known but highly respected brand of olive oil that is perfect for cooking. Their extra virgin olive oil is ideal for sautéing, frying, and grilling, and it is made from the highest quality olives. O-Live & Co.'s olive oils are carefully crafted to preserve their natural flavor and aroma, and they are also certified extra virgin, ensuring that they are of the highest quality and purity.

In conclusion, olive oil is a staple in most kitchens, and it is essential to use high-quality olive oil when cooking. The top brands of olive oil recommended for cooking include California Olive Ranch, Bertolli, Colavita, Pompeian, and O-Live & Co. These brands offer high-quality, certified extra virgin olive oils that are perfect for sautéing, frying, roasting, and grilling. By using these brands of olive oil in your cooking, you can ensure that your dishes are flavorful, healthy, and delicious.

[luveline]

anything with roan and eddie pls 🙏🙏 whatever you want to write about them!! i miss them 🥺🥺

thanks for requesting!! fem

Baking tray, beef cuts laid out flat. Eddie works in silence, dressing the beef with garlic honey, sesame seeds, and a big pinch of salt. He’d like to add some ginger, some paprika, but Roan doesn’t like when things taste smoky. 

He saran wraps the tray and puts it in the fridge. He makes everyone’s veggies —you like different stuff to Eddie, who likes different stuff to Roan, so he makes a garden’s worth of greens and douses them in olive oil, flaky salt, and a little dash of lemon and pepper. He puts that atop the beef in the fridge and tries to think of a side. He was planning on making pasta tonight, before he realised the beef was gonna go bad soon. Maybe he’ll make a pan of crispy mac and cheese to go with it. 

Yeah. He smiles to himself. That looks good on his head, two roasted ribs, a fist of mac and cheese, and a half a plate of roasted veggies. 

He cuts a little cilantro ‘cos Roan loves it, adds some lemon juice to that too, and sets it aside in the fridge. He makes a quick mac and cheese on the stove and tips it into a baking tray, covers a third of it in bacon bits for the youngster, and puts that in the oven. 

Then he sits at the table and sighs. Scratches two hands through his hair, lets the tight achy small of his back decompress as he leans forward. 

When Eddie started working at the shop with Wayne, he figured it would get easier over time. Part time table-bussing wasn’t going to pay for a trailer or his brand new baby, and for months it’s not like he could work anyhow. He lived solely off of his Uncle Wayne as he learned to change diapers, and calm colic, and be a new dad. It was depressing and frustrating all of the time. He felt like shit because he’d just fucking landed Wayne with another mouth to feed and diapers were so, so expensive, and so was formula, and baby clothes, and the guilt worsened when he realised he loved her. Loved Roan. He loved her pretty much the moment he laid eyes on her, but he had no idea if he could be a father, just knew he couldn’t let his kid fall into the system. 

But loving her had been second to panic for weeks. Then one day he was washing her tummy in the bath and he swore blind that she smiled at him, whether babies her age could smile or not. He tumbled out of the bathroom with her in a towel poncho to brag, and that night at dinner, Wayne gave a frowny Eddie the option: start working alternate shifts at the shop. Wayne would have her in the evenings while Eddie worked, they’d sorted everything out, he could start next week. It wasn’t half as scary as being a new dad, so Eddie said yes. 

Anyways, he expected it to get easier. He knows more about parenting and cars than he ever imagined at twenty, but it’s still hard. He’s exhausted. 

Good thing he knows exactly why he does it. 

The door to the living room opens with a creak. Small feet pad around the stair bannister and down the hallway that leads to the kitchen. Roan stops walking when she notices him behind the table. She smiles. She looks like him, less as she gets older, but enough to have given an appreciation for his own features. What’s more beautiful than seeing your smile on someone else’s lips?

“Hey, daddy.” 

“Hi, munchkin.” 

Truthfully, Roan has been his best friend for years. There’s something intangibly close about a single parent and their only child, especially when they’d lived alone. Day after day together, seeing all the gross bits and all the love. It’s given her a vast depth of emotional intelligence. She’s smarter now as a kid than Eddie was at 18. 

“You okay?” she asks, holding her hands up. He picks her up, plonking her on the table in front of him. “You look tired, daddy. And you smell like pepper.” 

“I just finished making ribs, babe.” 

“Yum!” Her nose moves when she talks, “For dinner?” 

“Mm-hm.” He finds her hand. Holds it gently. “Mac and cheese and roasted broccoli, too.” 

Roan smiles again. “Dad, you’re a good chef.” 

“I know I am! But it took so much practice. When you were born, you know what I was eating for dinner every night? I was eating chicken pot pie you put in the microwave.” She wrinkles her nose. “I know. I didn’t care about being good to my body. I definitely didn’t listen to my tummy.”

He likes this part about being a dad. He’s never found it awkward. He just drops his voice into softness and talks to her on her level. 

“But you learned.” 

“I did learn. I wanted to make sure you were eating everything you need. That’s why we eat all that broccoli.” 

She pokes him in the torso with her socked foot. “Maybe less broccoli for my tummy.” 

“I got potatoes and stuff too, don’t worry.” Eddie reaches for her hair in its after school mess, raking it away from her face. “You know I love you, right?” 

“Well, duh.” 

“I know, but really. I love you more than anything.” 

“More than Y/N?” 

“No,” he says quickly, then laughs. “Yeah, but just a little bit. It’s a different kind of love, okay? I love you both like crazy, but you’re my baby. Even though you’re not a baby anymore.” 

“I could be a baby,” she whispers, grinning, “I can be small again, and you can carry me everywhere, and give me a bottle.” 

He laughs roughly. “Yeah? You want a bottle? You barely like milk.” 

“Well, you can still carry me.” 

“I do carry you. I’m surprised these feet work,” he says, squeezing her toes in both hands. 

“Dad, don’t!”

“Sorry, sorry,” he presses his thumb between her foot and her toes and then drops them altogether. “I remember when your foot was the size of my thumb.” 

“I don’t.” 

He laughs more loudly than he means to and scoops her up for a rough and tumble hug. “God, I love you. I really do, bubby.” He presses his nose to her head and blames how tired he is for what he says next. “You are everything to me, you know that? You’re my everything.” 

“You’re my everything.” 

He tips her back to see her. Beams at her, touches his nose to hers. “You and Y/N, you make my life perfect.” 

“I’m glad,” she says, which has him laughing all over again, a childish giggle. 

When you get home a half hour later, you find them in weird places. Eddie’s sitting on the kitchen floor watching the ribs cook in the oven, and Roan’s under the table building a marble run with his approval. “Here?” she asks. 

“And the orange piece. We need more pieces, it’s not long enough.” Eddie smiles at you as you enter, but leans back, opening the cupboard under the sink to grab a saucepan, the sieve, and plastic jug. “We can use these.” 

“What’s up, my Munsons?” you ask. 

Roan smacks her forehead against the edge of the table in her excitement. “Ouch!” she says, crawling from under it to crowd your legs. 

“Ouch!” you echo, face morphed with concern as your handbag slides down your arm. You drop it to the floor and take her cheeks into your hands. “Did that hurt? I’m sorry, I feel like that was all my fault.” 

She shakes her head, curls bouncing this way and that. “It was an accident.” 

“I know, I know, but I didn’t mean to startle you.” You brush her hair back gently and hover. “Can I kiss it better?” 

“Don’t kiss it, it stings!” Roan says, veering away from you with a frown. 

“Sorry!” 

Roan twists away from you to fall into Eddie’s lap. 

“Sorry,” Eddie mouths. 

You pout. It’s with extreme beautifulness —is that a word? Eddie’s pretty sure it’s a word— you slip out of your little heels and sit down on your knees, stockings dark and perfect on legs he adores. You don’t question why they’re on the floor. That’s how you all fit, his smart working girl and your shared grumpy daughter, because nobody asked Eddie why he sat down by the oven. 

“Sorry, baby,” you say softly.

Roan’s frown worsens, but she says, “No, I’m sorry. My head hurts. I missed you.”

“I missed you too, big girl.” 

“Big girl?” she asks. 

“You sounded very grown up, is all.” 

Eddie has to agree. “You’re just that smart.” 

You hold his ankle. “So, how was work? How was school? Fill me in.” 

“How was your day?” Eddie asks. 

“Super usual and boring. We had some people from the Brussels branch come to visit and Jess kept telling me to stop being so awkward, and I asked her what she meant and she said I was smiling like somebody was holding me hostage.” 

Eddie loves when you smile like that. When you’d first met, you used to smile that way all the time. He loves all your smiles, obviously, but your excited–scared combo isn’t one he sees much anymore. 

You shrug. “But work paid for lunch, and I had this amazing mango passionfruit cake roll, I snook you some.” 

“You did?” Roan asks eagerly.

“I did! It’s in my purse, but it has a price.” 

“What’s the price?” Roan asks. 

You put your head in your hand. “I wanna know what you guys have been up to today.” 

When Eddie plates dinner that evening, it’s with a distinct sense of pride and content mashed together. It’s a damn good-looking meal, dense with nutrition and flavour alike, and you and Roan both seem similarly awed. Eddie wanted ribs and he got them, but almost as pleasurable as eating them is the way you both tuck in. You compliment his roasted veggies, telling him you could eat them for every meal, and Roan’s face is plastered in sticky honey garlic in minutes, a macaroni elbow in her hair. 

“Know what dad told me earlier?” she asks you. 

You snort and rescue her hair. “What did he tell you, baby?” 

“That we make his life perfect.” 

Eddie chokes on his coke. “That was a secret,” he says, throat burning, “between you and me?” 

“You didn’t tell me that,” Roan says.  

“Don’t be embarrassed, Eds.” Your eyes turn to hearts, staring at him over the steaming tray of macaroni and cheese. “You guys make my life perfect, too. My babe and my personal chef.” 

He dodges your cheek pinch, grabbing your hand to hold instead. 

“Just wish somebody would make me dinner every once in a while,” he says.

“Whatever,” you say. 

“Dad, I can make you dinner.” 

“I don’t trust you ‘round the kitchen.” 

Roan guides a forkful of cheesy macaroni to her lips. “Okay, good. I can’t make pasta like you,” she says. Eddie won’t mind making dinner again tomorrow. 

[leog4u]

My fav algerian recipes

wrote this out for a friend but i figured i'd share here.

The best part about algerian cuisine is its all very common stuff, and easy to make. Garlic, onions, beef, garlic, cumin, tomatoes. That's most of the dishes. The one thing you'll need is harissa, which is sold in more and more supermarkets, and easily available online. You can make your own, but most algerians just get the yellow tube lol.

M'thewem - A chickpea and meatball stew with very little "broth", served with bread you dip and grab with. very filling, freezes and keeps well. You brown lamb neck or shank or whatever is cheapest, and the meatballs are just your average ground beef, but seasoned with Stuff. the video has a diced red onion, but i prefer yellow/white https://www.youtube.com/watch?v=1V5xgnQRmzg

"Omlette" - It's actually just spanish tortilla, but we have that. here's a vid, literally all you need is potatoes and eggs, but goes great with bread. One of the best parts of it is again, it's very easy and Incredibly filling, and easily feeds a crowd! https://www.youtube.com/watch?v=RPYk9W9v-bI

Shakshuka - a pepper, tomato, and harissa dish that's very basil forward. its really good and very different then the recipe all the white youtubers keep doing thats based on the moracan version. this vid is close to what I do, but you can include small pieces of potato and a Lot of basil. You can expedite the process by just cutting up your veg and potato and cooking them down on the frying pan, adding water so they dont burn. https://www.youtube.com/watch?v=gJuyS_tyz_M

Merguez - SO I...dont know if you should make merguez from scratch cause it's expensive. i dont even make it. on top of spices you need harissa, but the price comes in from Needing fatty lamb/mutton and beef. It's unfortunately non negotiable, using anything else is like giving somebody a steakhouse burger recipe and they sub with 99% lean turkey. unfortunately it's my favorite thing on planet earth. serious eats has a recipe thats close to what i think is ideal https://www.seriouseats.com/homemade-merguez-sausage-recipe

None of the supermarket pre-packed brands do it justice, go to a butcher and hope they have it. I've noticed it's been getting more and more popular, so if you live in a metro area, try and find it.

merguez is like, the greatest thing ever. its great with eggs, it's great with salad, but the best, and most Most Primo Mmm-mm! way to eat merguez is in a hoagie roll with french fries and more harisa as a sandwich. A seasoned salad of diced cucumber, tomato, red onion, and olive oil goes excellent with it.

[bullet-prooflove]

Ford Mustang: Tyler Owens x Reader

Tagging: @kmc1989 @hunterthecharmer @heylookwhoitis @Nameuknownthings @shakespeareanwannabe

Companion piece to:

The Mechanic - Tyler faces a problem when Boone brings his mechanic ex girlfriend back into the fold.

Rigs -Tyler reflects on history with you.

The men before Tyler have only ever seen you as a one night or a wife. They’ve never understood your tenacity, your wicked humour, or fierce intelligence. They haven’t stayed up all night arguing the semantics of classic cars, or spent entire weekends helping you restore the 67 Ford Musang someone had abandoned after it had totalled by a tornado. They don’t pick up that special orange blossom honey hand cream you use to keep your skin from cracking underneath the harshness of the cleaners you use to rid your hands of car oil.

You think about this when you turn up to your garage that morning to find a small pot of it resting on the doorstep along with a note that has Tyler’s name and phone number etched in tidy block capitals. He’d had to change it a couple of years ago, Boone had told you. One of his ‘fans’ had gotten hold of it, she wouldn’t stop calling.

You open the small jar and inhale the sweet, soothing scent before dipping your fingers into it and rubbing the balm over your hands. Today’s a paperwork day and you’re going to spend it tucked away in your office, dealing with the admin you’ve been putting off because you’d rather be underneath a car than filing paperwork.

You pin the phone number to the corkboard on the wall behind your desk, your fingertips lingering on the picture stuck beside it. It’s one of you and the first incarnation of the Wranglers, Tyler, Boone and Dani. Tyler’s arm is draped around your shoulders, his lips brushing over your temple as you smile at the camera. That had been before the tornado had disfigured you, before you’d needed thirty stitches to hold the left side of your face together.

You sit down in your ergonomic chair and stare at the jar of hand cream that now resides upon your desk. You know it’s an olive branch, Tyler’s way of reaching out after dismissing you the other day. This stuff doesn’t come cheap and it can only be picked up in one place in Oklahoma. The fact he’s made the four hour trek round trip speaks volumes.  

Acts of service, it’s always been his love language.

When Boone had first called you, you’d been adamant about not returning. You’d learned the hard way what happened when you went up against a force of nature.

“We just need help with the vehicles.” He had assured you. “You don’t have to come chasing with us.”

“Have you spoken to Tyler?” You’d asked him and you could hear his hesitation down the line.

“Not yet. I thought it was best if I got you on board first.” He’d said and you could imagine him playing with that fidget spinner he used to have as he talks to you.

“You know I would do anything to keep you guys safe.” You’d said quietly. “Just because I’m not around doesn’t mean I don’t care.”

“I know.” Boone had said. “And just because we’ve not been around doesn’t mean we don’t care. It’s hard for him…”

“It’s hard for me too.” You remind Boone because every time you walk down the street someone does a double take when they look at you.

You used to be such a pretty girl, an ex had told you after he’d given you a pity fuck last year, now you’re just damaged.

You’d used your keys to scratch a line along the entire side panel on his brand new SUV after he kicked you out of bed.

“You’re lucky I didn’t use acetone.” You’d told him when you’d picked up the phone to him screaming. “Keep on calling and I will.”

He’d gotten the message after that and you had kept yourself to yourself because you’d rather be alone than with someone who views you as charity case.

Your gaze strays back to Tyler’s phone number and you’re flung back into a memory, the one from after the hospital when you looked into the mirror for the first time

“You’re still the most beautiful woman I’ve laid eyes on.” He’d whispered against your mouth as he’d cradled your face between his palms, his thumb chasing over the black thread that lined your jaw. “This isn’t anything to be ashamed of, it’s just another part of your story.”

You’d believed him at the time because Tyler, he doesn’t lie, especially not to you. You’d taken solace in his words, held you head up high when you went out on the street, ignored the stares and things were good until they weren’t. There was another tornado outbreak out in Louisiana and Tyler, he just had to do the thing he loved even if it wasn’t with the person he loved.

You give up on the paperwork, you’re too distracted for that level of organisation. You set yourself to work on the Mustang instead, cranking up Zach Bryan on the sound system, singing along under you breath as you continue your restoration. You’re in the fight of your life with a rusty bolt when you hear a light rapping on open garage door behind you.

“I’m not done with you.” You threaten the bolt before you set the wrench down on the work bench and pick up a rag to clean your hands.

When you look up that your breath catches in your chest because it’s Tyler standing there, in those worn Levi’s he’s owned since his rodeo days and that orange flannel shirt you used to wear to bed at night.

“Sophie.” He says softly, his arms crossed over his chest as he leans in the doorway. “Can we talk?”

Love Tyler? Don’t miss any of his stories by joining the taglist here.

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[444you]

KALOGERAS BEAUTY TIPS . 🤎

hair care is crucial. look into diy hair masks that revive ur curls. the most infamous one is the egg, olive oil, and mayo one. now you don’t have to stop doing things like straightening your hair but keep it to a minimum, make sure you have heat protectant. curling brands to consider is lola or skala, both brazilian brands. i believe they all use bounce curl products however. just take ur hair journey slow, research if possible. natural shampoos like using aloe vera gel straight from the plant could be beneficial. however it is not necessary.

now with clothes, they have a variety of different items. sometimes they share the same clothes. but a majority of them are bodycon dresses and basics (plain tees, tube tops, and such). this is something you can find anywhere.

and lastly, self love. the kalogera sisters know they’re fine. and so should you. sometimes it’s harder to gain confidence than it is others. you hear fake it til you make it. tbh i’m learning myself as well. ur self love journey is something sacred. you will eventually find your way. i know for me, i might not feel the most confident but when i put megan thee stallion on… that’s another story 😭. i also never neglect self care. i do my activities every friday, it’s the best day for beauty and self care. wether that’s making homemade hair and skin masks. treating myself to some sweets. baking cookies. that’s another thing i think sunday does? she loves to bake. that’s a good way to treat yourself. and there’s many recipes, both homemade and storebought.

[petermorwood]

Today I made bread (again)

Not just because we'd eaten the last lot, although that was a reason.

It was an experiment which I've intended for a long while but keep forgetting to do: make one loaf using the Kenwood stand mixer (knead time 12 minutes) and the other in the Magimix / Cuisinart food processor (knead time 2 minutes) and see which came out best.

It's the same recipe each time...

500g bread flour

7g dried yeast

7g table (fine-grain) salt

250ml warm water

30ml olive oil

...with everything else - first & second rising, then baking - done as simultaneously as I could manage.

*****

The result was a surprise; I'd expected longer kneading would cause better-developed gluten and that loaf would rise more, but it actually ended up as the smaller of the two.

The 2-minute Magimix loaf is on the left, the 12-minute Kenwood one is on the right.

Despite the visible difference in size, their weight after baking (681g and 682g) is so close as to be identical.

Once they cooled, I sliced them to see what the insides were like.

And here's their crumb. First the Kenwood...

...then the Magimix.

There's hardly any visible difference apart from slightly larger holes at the top of the Magimix loaf.

There's a slight tactile difference; the Kenwood loaf crumb is firmer, not by much but enough to notice with fingertip and presumably teeth.

This might give better structural integrity to an over-filled sandwich made soggy by an overflow of sauces, relishes and other tracklements, or for toast softened by an excessive quantity of butter (although my Dad would have said there was no such thing).

Whatever.

I've completed my experiment, and proved that an extra 10 minutes or so of kneading doesn't do anything dramatic, at least with the brands of flour and yeast we've used successfully for some years.

OK, cleaning the Kenwood bowl and dough hook took less time and trouble than cleaning the Magimix bowl, dough blade, lid and feed chute, but again it was no more than a couple of minutes which were more than cancelled out by the kneading times.

*****

And now, since I seem to have a couple of slices of splendidly fresh bread needing attention, several kinds of cheese and cold cuts in the fridge, and various sauces, relishes and tracklements in the cupboard, I'm going to make myself one of those over-filled sandwiches.

I might even add an excessive quantity of butter (No Such Thing!) to the outside, then toast it... :->

[mortiskiller]

How I Manage Food Costs as a Feedist

Preface: I often see people in this community post about struggling with food insecurity and managing food costs. These are just some tips that have helped me when I was down to the last few dollars and needed to eat for a few weeks. I understand circumstances are different for everyone, and some people struggle even with this level of food security, I have been there. My intention is to help.

With food prices still high—often due to profit gouging—I’ve found ways to manage my food budget, and the secret is simple: **eat at home!** Growing up in extreme poverty with two working parents, eating at home was pretty much our only option, aside from takeout once every few months. My parents taught me the value of home cooking, and while it takes time to develop essential skills, Making sauces, learning how to prep and clean ingredients, cooking veggies, preparing meats, etc., once you have them, there’s a whole world of recipes within reach.

Here’s how I manage food costs, and how you can too:

1. Weekly/Monthly Shopping Essentials

Start with the basics—items you’ll need to shop for regularly to cover your meals for a week or two. Building a pantry depends on the storage space you have, but here are some key ingredients to keep on hand:

- Milk (1 to 2 gallons, depending on your choice—I go with 1%)

- Eggs (18 count)

- Bread (1 loaf) (I also recommend tortillas as they last longer than bread and can be used for nearly any bread needs)

- Rolls or Croissants (If you shop at a bulk store, you can get a dozen for $6.)

- Fruits: Change with the season, but apples, oranges, and grapes are solid year-round choices. In the summer, throw in some berries and stone fruit.

- Veggies for Prep: Stick to simple, versatile veggies like green bell peppers, zucchini, onions, potatoes, and chilies.

- Butter: Unsalted sweet cream butter is my favorite! Go for sticks instead of tubs for a better per-unit cost.

- Leafy Greens: A bag of spinach or romaine hearts

- Cheese: Shredded cheese works best and if you want to save more, buy a block and slice or shred it yourself.

These staples give you a variety of flavors, textures, and nutrition to build meals around, whether you’re whipping up sides, salads, or more complex dishes.

2. Protein, Protein, Protein!

Protein is an essential part of a healthy diet, but you don’t need to overdo it or overspend. I’ve found that chicken and tofu are some of the most affordable and versatile protein sources available (unless you’re hunting your own!). Both freeze well and can be used in a variety of recipes with different seasonings and marinades.

You can also look at beef, but stick to lean beef and fish as you do not want to pay for fat that will not end up in your food.

3. Shelf-Stable Items to Buy in Bulk

Buying in bulk can be a game changer, especially if you stock up on shelf-stable items. If you’re short on storage space, invest in an airtight tote to keep things organized. Start with common essentials like:

- Flour (Good ole AP with cover you most of the time)

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

- Cooking Oil (I go for olive oil and canola oil)

These staples are the foundation of countless recipes and, when stored properly, can last for months or even a year.

4. Season Early, Season Often

Spices are what make food magical! You don’t need fancy brands—stick with basics that offer single-ingredient profiles. My go-to spices are:

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

These spices will give you all the flavor you need to create a variety of meals without breaking the bank.

5. Canned Goods: The Unsung Hero

Canned goods are a staple in my kitchen. They offer consistent quality, low prices, and a long shelf life. Plus, they’re great for backup when fresh ingredients are low. Some key canned items to keep on hand are:

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

These ingredients can help you create filling and versatile meals on a budget.

6. Where You Shop Matters

The store you shop at can make a huge difference in food prices. Here’s how to stretch your budget even further:

Bulk Stores: Invest in a membership at places like Sam’s Club, Costco, or BJ’s. The $100 yearly fee is usually paid for in savings after just a few trips. Protein, especially beef and fish, is almost always cheaper in bulk stores.

Walmart and Aldi: These stores are great for extras like frozen veggies, fresh produce, dairy items, and baked goods. Their prices are hard to beat!

Hope this helps and feel free to reblog or comment with your own tips and tricks!

Stick to Your List: One of the easiest ways to overspend and waste food is by shopping without a plan. Make a list, and stick to it. This will help keep your budget in check and prevent unnecessary purchases.

By following these steps, you can keep your food costs down while still eating healthy and delicious meals. The key is planning ahead, shopping smart, and keeping a well-stocked pantry!

[apollos-olives]

Olly what is the best type of hummus (<- needs to branch out from lemon garlic hummus)

okay but lemon garlic hummus slaps dude keep it up. most of the hummus they sell in stores genuinely fucking sucks and is too white for me. the best hummus i've ever eaten was fresh hummus from palestine, but ig that's not very available huh. so anyway i'd recommend finding red pepper hummus!! red pepper isn't really that spicy, i don't think, but it does taste really good. i also like more sour types of hummus so finding hummus with lemons or pickles or even buying normal hummus and adding olive oil, lemon, pickles, and sumac would make it veeeery delicious. my dad sometimes mashes up green chili peppers or jalapenos and adds some spices and tops hummus with that.

as for brands, when i was little my parents would always get the "basha original hummus" and that shit SLAPS dude. idk why we don't get it anymore but that's one of my favorite hummuses. the current hummus we get now is the "members mark red pepper hummus" but that's specifically from sam's club and idk if people have those outside the us.

but tbh i'd recommend getting fresh hummus from a restaurant or something. hope this helps ell 🫶

[palamidasoliveoil]

Why Glass and Tinned Olive Oil Are Healthy Choices

There are numerous olive oil brands in glass bottles claiming to be the best. At Palamidas, we trust your discernment and prioritize your family's health. We offer only the finest quality olive oils, ensuring you find exactly what you're looking for. Stay connected with us like the cap to a glass bottle, and discover why Palamidas stands apart.

Why should I buy Glass bottle of Palamidas olive oil?

There are many other reasons in our Olive Oils due to which most of the people first choose Glass bottle olive oil for cooking. If you also buy Glass bottle olive oil then you will get many benefits.

We at Palamaidas prefer to store our Olive Oil in Glass Bottles because it keeps the quality and taste for a longer period of time. And by keeping it in a Glass, no outside chemical gets mixed with the Olive Oil, due to which it remains absolutely fresh. And by this we are capable of giving you a better and hundred percent pure olive oil.

And our goal is not just to give you a better Olive Oil, we also have a goal to give you a class and standard. Buying a Glass Olive Oil will make you look even classier, more elegant and sophisticated. And we do not only think about our business, we also think about the society. So that the environment in which we live should also be safe.

For this reason, we prefer to sell our products in glass bottles. Glass bottles are more eco-friendly and can be recycled repeatedly. When you run out of olive oil, you can repurpose the glass bottle for many other uses, such as storing other liquids for an extended period.

Storing olive oil in a glass bottle helps maintain its nutritional value over time. This ensures you can enjoy high-quality, nutritious olive oil for an extended period. Some may worry about the risk of storing olive oil in glass, but in reality, it actually facilitates easier transportation.

By storing olive oil in a glass bottle, it remains securely sealed, preventing any external flavors from mixing in. The glass acts like a protective barrier. Unlike many companies that use plastic bottles to cut costs, our choice of glass ensures the purity and safety of the olive oil.

Changes in climate can often affect olive oil due to fluctuations in external temperatures. However, our priority is to offer you premium Palamidas olive oil in high-quality glass bottles, ensuring consistent quality and protection from external elements.

Why do people Love Palamidas Tinned Olive Oils?

If you prefer tinned olive oil, you can enjoy many benefits. Palamidas is renowned not only for its glass bottle olive oil but also for its tinned olive oils. Tinned olive oil has been a cherished part of our Turkish tradition for years. To cater to customers who appreciate culinary tradition, we proudly offer tinned olive oil alongside our glass bottle options.

Conclusion

For optimal health and well-being, there's nothing better than Palamidas olive oil, whether in glass bottles or tins. Whether you choose glass or tin, it's your responsibility to enhance your family's meals with high-quality olive oil.

For more information, visit our website at www.palamidas.com to learn about our range of olive oils.

[my-rose-tinted-glasses]

Non BL Fan watches Only Friends

Hey. Yeah so I'm still on this. So when Only Friends ended, it left kinda of a bitter taste in my mouth. I liked a lot of things about it but by the end it really didn’t leave a good impression. There’s been a lot written about it, about expectations, and branded pairs, and how fandom may have played a role in this, and how the writing maybe because of that kinda took a turn midway through the show. And it kept bugging me that these opinions were also rooted in our understanding of this type of media, and everything that comes with it. Be it branded pairs, all the bls that came before or the industry as a whole. But I couldn't really have any perspective because I'm part of the problem. I'm too close. So, the only way for me to kinda get over this was to get someone far removed from this to watch it. And here is where my friend Neely comes in. They're not a bl watcher. The only bl they ever watched was Choco Milk Shake which I think we can all agree would not influence their viewing of Only Friends. They are however the only person who I talk to about bl, or the only person who has the patience to listen to me, whenever I’m feeling particularly annoyed about something or just wanna share a good moment. I immediately sent them the olive oil scene (with only a tiny bit of context) because it was so beautiful that I needed to scream with someone about it. So anyway, I asked them to watch the show. They knew a couple of things about it, because I complained to them about it at the time, but they has no reference for it so, I don’t think that I influenced the viewing that much. Also they're pretty unbiased about everything.

So last night they watched the first 4 episodes and I’d like to share their thoughts with everyone who like me might be curious. Because they're the best person ever, he wrote a whole text about it so I could share. Also we're almost at the end of the year and this might be the thing that finally closes this chapter for me. This is what they had to say after watching the first 4 episodes.

(I'll be adding my own thoughts in purple)

After 4 episodes, mostly I think it's really predictable plot wise for anyone who's watched a general TV western series, like a Netflix production, which I was maybe surprised. The ways to cause drama and plot advancement are very similar. Of cpurse this is me saying this based on the other BL I watched (Choco Milk Shake) which felt much more out of the expected canon.

Just to get this out of the way: they're all toxic and terrible people, to the extent I find it very hard to connect to any of them. Just in the exposure parts of ep1 there's all of them being horrible to Ray for being drunk – even though they also are? - and to top it up later on they're all drunk, and the woman (sorry I should know her name but it's not like they're giving her any storyline or screen time (aside from, I almost forgot, randomly spraining her ankle ���) for me to remember) I thought that the fact that this was obvious to them from the beginning was very interesting because I maybe gave them more rope in the beginning to expand on her because I thought she was gonna get more later. she's even drunker it seems but they all fall on Ray only; they literally complain he wants another drink and judgementally go "ewww more drinks don't you think it's enough" and dig into his drinking, he leaves, and then they continue drinking? This got even darker to me when the suicide attempt is revealed, and from then it became really hard to consider them friends? Maybe Mew and Ray but the dynamics of that are anyway weird. This is something I myself struggled with all through the show, like how are these people even friends? and I understand the point illustrated by @bengiyo in this post but I still couldn’t get over that. And maybe that’s just the way I see friendships that these people looked even worse in my eyes. Like I cannot compute them treating Ray like that, even if they're done of his drinking, when they know where he's at emotionally. It also doesn't feel they ever tried to help him so I don't think they have the right to be done, just feels like they don't care.

Top, toxic from day one with this challenge attitude towards fucking the virgin; and the gross way he speaks about it with Boston. It's a big no from me to both of them. It's not even them hooking up for me, Top is just kinda sleazy, manipulative, hyper entitled, I do not take anything he says as truth because he just feels so double faced to me. Even just these episodes he's already shown so many cracks: hiding the hook up with Boston (which I'm beginning to feel was more than a hook up?), the whole random drug dealing thing, how he objectifies Mew like a virgin-trophy when talking to Boston, how he manipulates him and also his weird jealousy and control. Ok, this is where I admit I was completely wrong. I thought that way of seeing Top was very influenced by the promotional material and the way the crew and actors talked about the character. And yet, without any prior knowledge he immediately disliked him. I was not expecting that to be honest. And in this case maybe I just wanted the character to go in a different direction so I kept not seeing the pretty obvious red flags. I mean I saw them but tried really hard to look behind them. My bad. Although we could both agree that he’s gorgeous.

I don't like Mew, but I don't think it's the characters fault or how it's written. It's just the troupe of character writing, especially in gay shows, that I can't stand. It's kinda cancer vibes (astrology lol). A bit not necessarily overt but a general sense of holier than thou cause he's a virgin and "has standards". I don't think he's leading Ray on, I think he actually kinda communicates well he just wants friendship. He could be clearer but also this is TV, so we need slight unclearness for drama purposes lol, but I'm not mad about that. Miss communication is the bane of my existence but it apparently makes for compelling television. Or not.

But generally this hot fuck everyone guy falling for the kinda dorky virgin is so dull to me, this virgin is always this weird insert of purity, more often than not an insert where the writer in one way or another projects himself into, to be able to judge the rest of the community, the moral compass (read: normative in terms of society expectations, also kinda mildly Christian coded, like girl next door in the village), and I do always find it a bit queerphobic. I'm not saying there aren't queers like that and that they shouldn't be represented, but the very intense and obvious writing decisions to position him as this moral center (also visually he's always wearing whites and pastels? Virgin mew, Virgin Mary! Lol) that makes all the other characters, often queer, seem kinda dirty and mean and unprincipled. I have nothing to add here because I agree with them on most of this, and I also think that it was never a coincidence to have a virgin in the middle of this group, to serve as the barometer of right and wrong. Cause he's the pure one so he must know what's right. I disliked mew almost instantly when the show started, because I always thought he was just a terrible friend and that’s the greatest sin of all. A small note that I think it's hilariously dumb that he's been protecting his Virginity for all this time and so like "omg it's hard for me, omg I go slow, omg I have a check list" and then it's like "you drop coke I drop pants", virginity done lol. This was just funny and accurate.

I am not talking about Boston right now cause I hate him. And I also hate that they wrote the slut in such a cliche but I do think they did. I remember you saying something people attacking him too much and him being slut-shamed, but he's written as villain quite clearly. Lol I think he's leading mobile phone shop guy on, it's very player manipulation vibe to be always giving him just a bit more to keep him going and the promise of something more open, when we know he just wants to fuck, and especially fuck when he's butt hurt about Top and Mew. And the way he's treating Mew, terrible friend; and also the advances on Top are far from boundary and consent-based lol. But also Top doesn't feel very interested in getting out, he just weirdly stands there silent being licked in the neck, so I blame both on that whole thing. I have to say that I never really read the shower scene like others might have, like obviously Boston was being terrible to Mew in that moment and not respecting Top's boundaries, but I also didn't see Top as helpless in this moment.

I think the only pair that gets away with actually being cute and not toxic and manipulative is Sand and Ray, they're my faves. Yey!! I find them very endearing and with so much chemistry. They're the only characters who honestly genuinely said sorry to each other and had some accountability when they fucked up with each other.

Even tho I'd like a bit more from Sand about the whole "burden to society" comments at the start - they annoyed me so much. The others it's manipulation after manipulation for me, and it doesn't allow me to get into them so it feels like deep lack of chemistry. Top and Mew's relationship feels really really really meh to me. And I don't know why they're friends, also cause very little of them as friends gets shown after ep1. Well they have the school project that keeps them together but other than that really, why? As I explained above I really struggled with the friendship aspect of all this.

But generally, I feel like the editing and writing are very like Mew is amazing and the others are horrible, and we do just get scenes of everyone being shit and Mew not being great but being naive and cutesy with a hint of superiority. Also you're a virgin your not a thumb stone, give your boyfriend a kiss sometimes. I thought this comment was hilarious but also obviously from a non bl watcher because that didn’t register to me, because I’m so used to boyfriends being so shy around kissing in bl that it didn't even cross my mind.

I think I'm slightly meh by all of them but partly is maybe my expectations too - I knew this one specifically was a bit westernized, but I was nurturing this little idea that it would feel a bit different, that some of the ways things were explored would feel different because of the cultural differences, but I do think you could sub all of the actors for white us-americans and the script would fly, you could probably even set it in a progressive state in the us and wouldn't have to re-write much.

So, I might totally be talking out of my ass, but what I'm left thinking is: is there really no culturally specificity to queer community there? is really all queerness and promiscuity in Thailand this performance of the west? Maybe it is, because of different social rules and expectations and freedoms, I really am not knowledgeable enough, but I'm just wondering if it's that or if it's just being made to be more palatable to me. And I think that's fine as a choice for them to know target audience, but I'm left wondering how the actual scene is in Thailand, what the social pressures are there and how they navigate them, specifically at this nexus of queerness and promiscuity. I also don’t know enough about the culture in Thailand to speak about it but I do agree with the point that this show could be made in us tv and they really wouldn’t need to change much. Without knowing anything about the creators of ofts, aside from the fact that they’re queer, they said later that they would compare it to something that Ryan Murphy could produce.

_

After I read this I had a chance to video chat with them briefly , and there were a couple more things that came up that I thought were really interesting. they were asking me about the actors and how well known they were, etc. Because they thought that the characters were purposefully being shown as really flat, and just bad with no redeemable characteristics and that maybe because the fandom already knew them and already liked them, they could do that without needing to waste time making us care for them, by giving us their good sides. Which I never really considered, but as with most things, our prior knowledge might play a part in this too. I know at least for me, I'm not gonna lie, the fact that I like Khaotung definitely made me care for Ray from the start in a way that maybe I wouldn't normally have.

Anyway, they'll continue to watch it and I'll probably post more of thoughts in the future. I also started to rewatch it slowly so I'll definitely keep thinking about this. If you've made it this far, thanks for reading. 💜

[rjzimmerman]

Wheat on repeat (Anthropocene Magazine)

Excerpt from this story from Anthropocene Magazine:

Disguised within an ordinary-looking bowl of pasta before me is a brand new ingredient, 20-years in the making, that many believe could single-handedly slash emissions, store carbon in the soil, and help the wider environment.

The neat fusilli coils contain flour ground from Kernza, a perennial wheat-like crop that produces multiple harvests from one plant, year after year after year. I received some cooking instructions to get the best out of the novel ingredient: “Don’t cover it up with a bunch of sauce! Make sure you can taste it,” says Lee DeHaan, a scientist at The Land Institute, a non-profit agriculture research organization based in Salina, Kansas, that developed the Kernza grain. I follow his guidance, drizzling in a little olive oil and a pinch of salt, and then take a bite, letting the pasta’s flavors emerge: a subtle but unmistakable hint of cinnamon, followed by nutmeg. It’s unexpectedly warm and earthy, like a salute to the rich Kansas soils that Kernza first sprouted from.

The way this crop was raised there was very different to its cousin, conventional wheat. Wheat is an annual crop, like rice and corn, which together account for almost half of the calories humanity consumes. Annuals must be planted and harvested anew each year, a system that requires farmers to heap fertilizers and herbicides onto the land, dispersed by gas-guzzling machinery that bloats agriculture’s carbon footprint. Meanwhile, repeated cycles of tilling and replanting strips the soil of nutrients, and loses vital topsoil to wind and rain. Over time, those soils may degrade, pushing farmers onto new land in search of fertile ground. 

Each mouthful of this Kernza-rich pasta, on the other hand, supports farming that locks topsoil in place and stores carbon in the earth. A growing movement of researchers, farmers, and producers believe that perennial crops have unmatched potential to reform agriculture’s warped system, and are pinning their hopes—and research dollars—on the likes of Kernza to deliver that. The grain is now cultivated across 4,000 acres of land, by over 100 farmers across the US Midwest and as far afield as Sweden and France. Its distinct aromas have made their way into craft beers, cereals, crackers, and whiskey, and have been embraced by major brands such as Patagonia. 

As a potential substitute for wheat, which covers more global land area than any other commercial crop, Kernza seems to herald a wholesome, low-carbon revolution in the vast agricultural sector. And yet 15 years since the first stands took root, the crop has only managed to capture a tiny fraction of the market, a victim of limited yields, government regulation, and a conservative farming industry. So can Kernza ever displace traditional amber waves of grain, or is it doomed to be a perennial runner-up? 

[glass--beach]

what's your pasta sauce recipe?

my recipe is very loose and i do it differently every time but it basically goes like this:

chop up a shallot and ~5 cloves of garlic

cook the shallot in olive oil, throw some kosher salt on it, then once it’s starting to get reduced and browned add garlic

let the garlic go for just a second, important not to over cook it at this step, then throw in an anchovy or two + tomato paste

(i know a lot of people hate anchovies and it’s def optional but it adds a very nice savoriness in a very small dose like this, and ive had people who dont like anchovies enjoy this)

sometimes i’ll add some chopped up mushrooms here if we feel like it, and once in a blue moon some chopped up fennel, though lately we haven’t been adding that stuff

next! if i have red wine, i’ll deglaze the pan with it. (aka pour some in, scrape up any residue, let the wine reduce) we usually like to get a cheap wine to cook with and a nicer one to drink. real italian chianti is peak for this

once the wine has reduced, add one 28oz can of cento san marzano peeled tomatoes! this brand is best out of everything we’ve tried, but any peeled tomatoes or tomato sauce will work, whole tomatoes will taste fresher imo but will take a while to break down. which brings us to the next step…

put a lid on the pan but leave it just the tiniest bit open, and let it go on low for as long as it takes to get it where you want it. ill break up the tomatoes with a wooden spoon to help it along. it’s edible at any point in the process but the tomatoes will break down more and more and the flavor will get richer. ill taste it frequently - home chef pro tip: just taste stuff constantly and add whatever it seems like it needs, the more you play with this the more you’ll get an intuition for what spices/herbs/whatever are needed, and if it just seems overall lacking it probably needs more salt - and ill add stuff like dried italian herbs, chopped fresh basil, kosher salt to taste, and just the tiniest bit of ground nutmeg. also bc i’m a freak who loves acidity i find a tiny bit of balsamic can add something to it. if the sauce reduces too much to where it could burn ill mix in a bit of water.

while thats going i’ll cook whatever pasta i’m gonna have with it and if we want meat in the sauce (usually ground beef or italian sausage) i’ll cook it in olive oil in a separate pan with a tiny bit of chopped garlic & salt, set it aside, then mix it into the sauce right before serving

then fresh basil and grated pecorino romano on top if we have it! this is a recipe i do all the time and experiment with a lot, this is so complicated bc there’s a lot of options, but sometimes it’ll just be garlic, shallot and tomato sauce and still taste pretty good. just a matter of what we have on hand and how fancy i’m feeling. thanks for asking i love cooking and i love talking about cooking

[dev-solovey]

I rewrote the first chapter of My Immortal if it were a super pretentious literary fiction novel

I came up with this idea at like 3am and I'm not great at litfic, so I just dialed up the purple prose to 10 and hoped for the best lmao

here it is:

My Immortal

Chapter 1

Slush battered my dorm room window, half-rain, half-snow, existing somewhere between two states of matter. Siblings of a sort, meshed in disharmony, coating the campus outside in its misery. I watched as the pretty-in-pink girls with their fluffy faux-leather boots and paper thin leggings slipped and struggled their way across the courtyard. Suffering. I loved it.

One of them, a girl in garish Aeropostale garb, caught my eyes, and her face twisted with bitterness. Her minions gathered around her, “are you okay, Brittney? What’s the matter, Brittney?” but she didn’t answer them. A petty impulse gripped me, and I raised a single night-painted nail, baring my teeth in a wicked grin and making sure all of her friends saw the crude gesture. Brittney and her entourage stormed off, and I waved them away with self-satisfaction.

I returned to my vanity, picking out bottles and jars and palettes of Hot Topic-brand makeup. My tastes were simple, but refined. Unlike the baby blue and bubblegum that all the other girls wore, I understood the need for contrast. Where there is heat, you need cold; where there is light, there will be dark. White foundation, black lipstick. And, perhaps, a bit of eyeliner and some red eyeshadow for flare.

Black is an essential part of my wardrobe. It’s how I stand out from the mindless masses, how I tell the world that I’m not like other girls. I find variety through texture—lace for my corset, leather for my miniskirt, stitched canvas for my combat boots. Any colors I use are bright, but they’re carefully placed. Pink for my fishnets, red and purple highlights for my long ebony hair, neon bright like patterns on a poisonous frog.

The year 2006. My seventh and final year at Hogwarts. It was hard to believe I had made it this far—focusing on your studies isn’t easy when you’re always the center of attention. I had men tripping over their heels for me left and right, an intensely annoying phenomenon. I could spell it out for them a million times, that they could never handle me, that I don’t want to talk to preps and normies, and still they simper, my words like olive oil sliding off their brains. The fact that I was a vampire apparently wasn’t enough of a deterrent, nor was the hatred behind my icy blue eyes.

I walked outside, the cold air like a cooling balm against my pale skin. There was rarely any sun in Hogwarts during the winter months, the ideal environment for me. I was almost sad this was my last year. I took a deep breath, then walked out into the courtyard, with little more than a lacy parasol—black, like always—to shield me from the slush.

Once I reached the middle of the courtyard, I saw him. Draco Malfoy, standing in an adjacent walkway speaking to a few of his friends. Blond hair whipping in the wind, almost blending in with the frost. One of the few men at this school that I could tolerate. I recalled the day I met him, our first day in Potions class. The teacher spoke my full name when calling attendance, “Ebony Dark’ness Dementia Raven Way.” A mouthful, but one I owned with pride. He called the name of the boy sitting next to me, “Draco Malfoy.”

He turned to me once we broke off to work in groups. “Your last name is Way?” he said, a glint of curiosity in his captivating hazel eyes. A mischievous grin split his face, and he said, “You wouldn’t happen to be related to Gerard Way, would you?”

That wasn’t the first time I heard the comparison, but it was also how I knew Draco wasn’t like other guys. He was actually cool. “I wish,” I said, smiling for the first time that day. "because he's a major fucking hottie."

“You look more like Amy Lee,” he replied.

I was charmed. I couldn’t help it. “You can call me Ebony,” I replied. “Like my hair.”

He spotted me in the courtyard, and his hazel eyes lit up. “Hey, Ebony!” he said, waving eagerly.

I felt myself blush as he approached me. “What’s up Draco?”

A small breath escaped his lips, as the sound of my voice seemed to bring something out of him. A short burst of exhilaration, perhaps at hearing his name spoken on my lips. A shade of longing passed over his face, and he was suddenly shy. “Nothing,” he finally said, still staring at me.

I opened my mouth to speak, but I paused, noticing my friend Willow behind him waving at me and calling my name. The bell for class rang, an infuriating interruption that made my stomach drop. Reluctantly, Draco and I parted ways.

END

hope you enjoyed this mania-fueled atrocity I've committed lmao

[ediet-the-right-way]

Going to share my visit with my dietitian below for those who need it ✨

Nutritionist (Word for word what she gave me, I follow a bit lower standards)

Macros:✨

Stevia or monk fruit sweetener

90-100g protein

< 220 g carbs

Fats < 47g

Calculator.net to help figure out macros (BEST ONE)

Granola

Dr pragers veggie burgers (Or make home made veggie burgers )

Violife cheese

WELLNESS PLAN AS OF July 2nd, 2024

Supplements: seed probiotic once daily on empty stomach

Thorne vitamin brand (for D, B12)

I take a few other vitamins in addition to this (see my vitamin post)

Nutrition

Beverages: NO ADDED SUGARS: no juices, no syrups, no sugary creamers, no soda/diet soda, no artificial sugars/sweeteners

3 meals & 2-3 snacks per day; spaced out every 2-3 hours

Breakfast Options (within hour of waking):

1. Protein shake: 1 scoop protein powder (Truvani, Ancient Nutrition) with 1 cup unsweetened almond milk + 1/2 cup berries

2. Non-Dairy yogurt (cocojune, cocoyo, harmless harvest) 5 oz container or
1/2 cup with ½ cup berries + 1/4 cup nuts OR 1/4 cup purely elizabeth granola

3. 2 slices Ezekiel bread + 1 tbsp nut butter + 1/2 cup berries

4. 1 cup cereal ezekiel cereal or catalina crunch + almond milk + 1/2 cup
berries

5. quinoa (1/2 cup cooked) + sautéed spinach, onions, mushrooms + sliced avocado

Lunch/Dinner:

IF HAVING TOFU OR DR PRAGER VEGGIE BURGER OR PROTEIN SHAKE:

protein: 4-6 oz of Tofu or 2 Dr Prager's veggie burger, 1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1/2 cup cooked carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa; LIMIT: potatoes, sweet potatoes, white/brown rice, squash, corn, edamame), one serving of fat per meal (see list below)

1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1 cup cooked COMPLEX ONLY carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa, farro) one serving of fat per meal (see list below)

Fats: CHOOSE ONE SERVING PER MEAL (**healthy fats starred)

* **Olive oil: 1 tbsp (spray doesn't count as fat)

* **Avocado oil: 1 tbsp (spray doesn't count as fat)

* **Avocado (1/4) - half of half

* **Nuts (1/4 cup)

* Mayo: 1 tbsp

* Creamy dressing: 1 tbsp

* Regular or Vegan Cheese: 1 slice (or 2-3 tbsp shredded cheese) -> vio-life brand

* Butter: 1 tbsp

Snacks (100-150 calories):

* 1/4 cup nuts, raw

* 1 cup low sugar fruit → berries, pear, kiwi, cantaloupe/melon

* 1 tbsp Hummus with veggies or handful Simple Mills crackers

* Protein bar - 88 acres, RX bar, Lara → eat 1/2 bar

* Roasted chickpeas (⅓ cup)

* Simple mills bar

* Non-dairy Yogurt, no added sugar (5 oz container or 1/2 cup) -> cocojune, coconut cult

* Lilys chocolate 2 squares or handful of chocolate chips + 1/2 cup berries

* So Delicious - coconut ice cream bar (no added sugar)

Hope this helps those who need.

Count your macros!!!

See you later ✨