#bok choy bunch

[organicdeliverysydney]

Bok Choy Bunch

Buy bok choy bunch online from organic delivery Sydney. We provide only the highest-quality, freshest products.

[scribefindegil]

*watches Q aggressively chomp down on an enormous raw vegetable in the background of a scene* wow he's just like me fr

[dilleater]

i'm in charge of watering the garden @ work over the summer and in exchange i get to harvest whatever i want hehe 🤗

[neige-leblanche]

having a cozy time~<3

[tomboyfriends]

I love cooking without a recipe. It’s like: Step 1: Be Asian Step 2: Impress literally everyone around you

[inkareds]

Homemade Dumplings Modern Aemond Targaryen

nav // hotd m.list // ko-fi

✧.* word count: 2.8k ✧.* genre: Modern domestic fluff ✧.* warnings: the reader is coded to be Chinese/grew up in Chinese culture

Aemond Targaryen grew up filthy rich, which means he didn't have to worry about doing any of the menial day-to-day stuff you seem to like so much. That includes cooking and buying groceries.

Short A/n before you start, the reader is coded to be Chinese by ethnicity (and they can lightly speak it lmao), their nationality isn’t necessary nor is it mentioned in the story. Despite this, it isn’t a big part of the story which means that anyone can read it, just ignore a small amount of the dialogue. 

“Where are you off to this early in the morning?” Aemond poked his head out of the bathroom when he heard you shuffling in the bedroom. 

Your head perked up at his voice before going back to packing your bag for a trip to the market. 

“Just heading out to the farmer’s market downtown, I need to buy some chives, spices, and baby bok choy from the old Chinese ladies there. They have the freshest Chinese vegs and they always run out if I’m not there early.” 

Aemond quirked his brows a little bit at your statement, he was used to being the early riser in your relationship. Sometimes he even woke up before the sun rose to go for a jog or go to the gym. But here you were now, awake and dressed, ready to go while he had just finished his shower after his morning workout. 

“Did you have breakfast already?” He queried.

“Yep, I woke up not long after you left. I wanted to make some dumplings so I need to buy some ingredients.”

“Hm,” he hummed in response. “May I join you?” 

“Of course, you don’t even have to ask, baby.” You stated before going over to him and pecking him lighting on his cheek. 

Aemond’s stomach fluttered at that, weirdly still getting giddy at the prospect of being with you. He quickly dressed himself and off the two of you went to the farmer’s market. 

When the two of you got there, Aemond mostly followed you around. You would’ve laughed at how adorable he looked, with long platinum hair in a bun, looking very casual in just a t-shirt and sweats. But you were too busy trying to look at every bunch of chive and baby bok choys to find which ones are the best. 

Your eyes observed the array of Chinese vegetables in front of you. Aemond watched as you picked one up and rotated it in your hand, your face twisting in your focus, all before putting it back down with a slight shake of your head. He watched you repeat this a few more times before finding the bok choy you like and putting it in your basket. 

“How can you tell which one to take?” He asked chuckling slightly, he thought it was kind of entertaining that it took you this long to find a vegetable you liked. 

You perked up before picking up one bundle of bok choys. 

“You see this one?” He nodded, “There are slightly yellow and brown splotches on the stem, it means it’s past its prime.” You pointed it out. 

“And this one,” you picked another one up, “The green leaves don’t look as fresh, there’s some holes here and there, not to mention it’s slightly floppy. When you’re looking for bok choy you want the stem to be white and the leaves to be stiff and fresh. You’ll get the one with the longest shelf life that way.” 

Aemond surprisingly nodded along, not realising that there was this much thought to be put into vegetables. You lightly laughed at his furrowed brows as he looked at the difference between the bunches of bok choys in front of the two of you. 

You had prompted Aemond to pick a few more bok choys, the first few he picked you pointed out the slight blemishes in the leaves. But by the third one, he picked a good and fresh-looking one, causing a bright smile to appear on your face. 

Aemond had grown up spoiled, well, that might be understating it. He grew up filthy rich and he still is, meaning he didn’t have to worry about picking the freshest produce or cooking his food. But now that he lived with you, he found that he quite enjoyed learning new and domestic things with you. Things that you learnt through your upbringing. 

On the other hand, you quite enjoyed teaching him. Aemond put a lot of work into learning new things and he stubbornly wanted to be good at the things he put his mind to do. So, everything came almost naturally to him. Even the smallest things like finding the best veggies, something you had to learn through the light scolding of your mother when you were a child every time you’d pick a ‘bad’ one. 

Once you’ve paid the kind old man for your bok choys, the two of you moved on to a cart filled with fresh spices. 

The market was slowly getting busier, which made you realise you should move through the area quicker. As you still had baby bok choys, chives, and homemade dumpling skin to buy. And to be quite frank, the crowd was getting annoying. So, you grabbed onto Aemond’s hand and started practically dragging him along the market to get what you needed. 

When you finally got to the cart with the dumpling skin, Aemond’s heart swelled at the sight of your face brightening at the realisation that the old lady running the cart hadn’t sold out on all her homemade dumpling skin yet. He watched as you adorably conversed with the grandma before asking for two packs of dumpling skin. 

“两个,” You told the woman before she nodded with a smile and handed you a bag with two packets of her homemade dumpling skins, “谢谢!” 

When you turned to face Aemond he had quite the unreadable expression. 

“What? You think you’re the only one who can speak another language? Sorry I don’t think Valyrian is very useful here.” You chuckled nudging him slightly. 

Aemond only smiled and leaned to lightly kiss your forehead before the two of you finally escaped the crowd and went back home. Aemond helped set down the ingredients as you made your way to the kitchen and prep your working space. 

Once you’ve placed down your cutting board and bowls, you quickly make your way to wash all the vegetables you bought and start cutting up the bunches of chives. 

Aemond, watching from a slight distance, couldn’t help himself but tease you. He walked over towards you, your back facing him, and embraced you from behind. Letting his fingers dance around your abdomen as he pushed his chest onto your back. He watched as a grin replaced your focused expression while you stopped your cutting and leaned back into his embrace. 

The two of you relished in the morning domesticity for a little bit longer. The sun that spilt into the room like pools of gold warmed the space. The air was light and Aemond didn’t think his life could get any better than this. He didn’t think he’d ever felt this at peace. All of it thanks to you. 

“Wanna help?” You hummed, breaking the comfortable silence. 

He hummed in acknowledgement, giving your body one last squeeze before going to wash his hands. 

When he returned you’d already finished cutting up your chives and placed all of them in a large metal bowl. 

“Okay, so right now I’m just cutting all the stuff for the dumpling filling, if you want you can cut up the baby bok choys, I’ve already washed how much I’ll need in that bowl over there. While I prep the minced meat.” You pointed it out and Aemond nodded. 

The two of you worked in silence together, you had already placed the frozen minced beef in the fridge right after you woke up so that it would defrost. So all you had to do was open the containers up and mix them in with the chives, all the while Aemond worked very quickly on cutting the baby bok choys. 

A couple of months ago you would’ve had to keep looking over your shoulder if Aemond was helping you cook. When the two of you first moved in together, he barely knew the basics of cooking. You took it upon yourself to help teach him as he always loved watching you work and he seemed genuinely interested in cooking. 

Unbeknownst to you, Aemond only had the urge to learn how to cook after an offhanded comment you made after he asked you why you liked cooking so much. With a smile on your face, you said, 

“My family used to say that the kitchen is the heart and soul of a home and food isn’t just for sustenance but for your soul. Good food means a happy soul.” 

He saw the way you laboured to make good food, even when you were exhausted from the day. You’d still make time into your busy schedule to make something, even if it was something extremely easy and simple. The fact that you put that amount of time and effort into something you could just easily buy made the difference for him. 

He wanted to share that love with you. 

At first, he was rather clumsy in the kitchen. There were a lot of things that you learned through experience and watching the people around you cook, so you found it difficult to explain why you were doing certain things. But, as always, Aemond quickly got the hang of it. 

“Something on my face?” Aemond’s voice cut you off from your daydreams, not realising you had been staring at him for a good minute now, you only shook your head and smiled. 

“Just-” You quickly went to wash your hand so you didn’t touch his face after you touched raw meat. “Your hair’s in the way.” You reached to brush a strand of his white hair behind his ear. 

A soft smile crept onto his face when your fingertips brushed against his cheek. Before you pulled your hand away he dropped the knife on the cutting board and reached to grab your hand, placing it on his cheek as he leaned into your touch. Your expression quickly matched his, lovesick smiles blooming on both your faces as your fingers lightly grazed his scar. 

He hummed in appreciation of your gentle touch then turned slightly and kissed the palm of your hand. A moment later he let go of your hand and turned his attention back onto the dumpling filling. 

“What next?” 

You picked up the cutting board and poured the contents into the metal bowl. 

“Well, all we need to do is just mix this up, season it, and then fold it into the dumpling skins. We can do that last part together.” You explained. 

Aemond watched intently as you mixed up the ingredients and poured in your spices and seasonings not even bothering to measure it. That was one thing he knew he couldn’t ‘learn’ from you. How to season without using measurements, was just one of those things you learned through experience and then intuition. 

Once you’ve mixed everything up, you handed him a spoon and brought out the two packets of dumpling skins along with some large plates. 

“First you wet the edges of the skin with some water, then you pick a chunk of the filling with the spoon and place it in the middle of the skin, then,” you showed in front of him, “You kind of fold the edges together. It takes a lot of practice and sometimes I still mess up so don’t worry about it. If it gets too sticky then grab some of the flour or starch to dry the water.”

You instructed and watched Aemond try to copy what you were doing. Much to your dismay, Aemond actually did it perfectly the first time he tried. 

“Takes a lot of practice huh?” He asked almost smugly causing you lightly swat his arm. 

“Oh fuck off!” 

A loud laugh left him at your little tantrum as he picked up another dumpling skin to make more. 

As time slowly ticked away, the two of you quickly fell into a very comfortable focused silence. And funny enough, Aemond suddenly found it difficult to fold the dumplings as perfectly as he did the first time. On one he had put too much filling, making it difficult, on another one he had put too little making it easy to fold but clearly not going to be very tasty. 

From the corner of your eyes, you could see Aemond slowly start to struggle and it took every single drop of kindness in your heart not to rub it in his face after all the annoyance you felt when he made that first one so perfectly. 

Finishing up with the one in your hand, you placed the dumpling on a plate and went over towards him to help. Though he had bigger hands than you, you couldn’t help but do the most cliche thing you could think of at that moment. 

You placed your own hands on top of his own and started motioning his fingers to fold the dumplings the way it was supposed to. 

“The trick is to not overthink it, when you overthink it you put too much pressure on the skin and it breaks or flattens. Making it harder for you to make consistent folds.”

Once you let go of his hands he was able to finish the dumpling he was holding perfectly. 

“See, easy, also I knew you had beginner’s luck on that first one.��� You couldn’t help but tease him, causing him to pick up some of the filling on his finger and smear it onto your nose. 

Your eyes widen, “You traitor! After I taught you how to cook?!” You lunged at him with your hands messy with starch, reaching to smear his face with your hand. 

Aemond laughed as he dodged you. Laughter filled the room as the two of you tried to smear each other with flour, that is until you stopped trying to dodge Aemond and simply lunged towards him to embrace him. 

With so much flour on your own hands and clothes, all of it was effectively transferred onto his black clothing. 

“You’re terrible.” Aemond muttered chuckling slightly. 

“Oh, don’t act like you didn’t start it.” You spoke into his chest. “Plus, you love me.” 

Aemond relenting to the fact that the two of you were now dirty with flour and starch hugged you back. 

“I do,” he hummed, one of his starch-laden hands reaching to your chin. Gently angling it so he could kiss them, “I really do love you.” 

You smiled staring into his eye, relishing in the warmth that bloomed between the two of you. That was before he started laughing. 

“What is it?!” You asked perplexed. 

“You have just a little-” he wiped a part of your cheek.

“Urgh,” you rolled your eyes before pulling away from him, now actually realising how messy the both of you were.

Somehow though, the kitchen itself wasn’t as layered with flour as the two of you were. Thankfully so. 

“Let’s just finish this up and we can shower?” Aemond suggested and you agreed. 

The two of you finished the last of the filling and skins whilst laughing and joking around. Annoyingly, Aemond finally got the hang of folding the dumplings and made perfect-looking ones every time. Though he did make it slower than you. Something you’re sure you’re not going to be able to tease him about the next time you make dumplings again. 

“Why are you making so many anyways? It takes up all the freezer space.” Aemond asked as you placed the plates in the freezer, effectively taking up almost every part of it with the copious amounts of dumplings you made. 

“It’s always good to have frozen dumplings in the freezer so that you can eat it whenever you want. If I put them all in a container right now they’re going to stick together, the trick is to put them in the freezer for half and hour before combining them into one container.” You explained as he nodded. 

Once the last of it was placed inside you both sighed in content and began cleaning up the space. Once that was done, the two of you sort of stood in silence, happy at all that you managed to do this early in the morning. That is until you turned to Aemond and had to stifle a peal of laughter and how ridiculous he looked. 

“Come on lover boy, let’s shower. You look like you just killed a ghost.” 

His black clothes were covered in flour and smeared with some filling here and there, he looked ridiculous. But as Aemond followed you to the bathroom to shower together, he didn’t think he minded getting all messy again if it meant he could hear you laugh so easily again as you cooked. 

When he was growing up he didn’t think the peace of domesticity fitted him very well. Especially with how turbulent his childhood was. But now, being here with you, he realised just how much he loved it when he was with you. 

[kitchenwitchtingss]

WITCHY SAGE SKEWERS

They've got witches at the barbeque now????

I rarely ever see witchy grilling recipes for summer, so when in doubt, make your own!

The witchy part comes from the seasonings mostly, but also the intentions. Any food cooked with good intentions goes much farther than that with none.

That being said, sage, rosemary, black pepper, and thyme are kinda like the go-to bad vibes be gone type herbs lol.

I use bok choy and yellow squash in this recipe, but you can totally use whatever vegetables you have on hand at the time.

Oh! You could also try to spice the recipe up by subbing the butter for some sort of BBQ sauce. Sounds yummy.

INGREDIENTS (seasoning measurements are just suggestions):

4 chicken thighs, skinless + boneless (can be substituted for pork, tofu, or any fatty meats)

1 yellow squash, washed.

1 bunch of bok choy, washed.

1/2 tbsp Dried Sage

2 cloves Garlic, Minced

2 tsp Ground Thyme

1.5 tsp Black pepper

1 tsp Onion powder

1 tsp brown sugar (you don't need it if you don't really want anything too sweet)

1 tsp honey (or more brown sugar)

1 tsp salt (plus more for the chicken)

0.5 tbsp Paprika (plus another half for the butter)

1 tsp Dried Rosemary

1/4 cup (4 tbsp) Unsalted Butter

Zest of half an orange (if you don't like orange, you could use lemon instead.)

1 tsp orange juice (or more to taste)

You can add lemon juice if you like a little more tang along with the orange juice

PREP: Mince garlic, soak wooden skewers, wash veggies. Slice yellow squash vertically into thin slices, along with bok choy, slicing vertically across the center. Set aside.

DIRECTIONS

Cut chicken thighs into about one-inch pieces. Season chicken thighs with salt, pepper, paprika, brown sugar, ground sage, and onion powder. Massage chicken until coated nicely. I like them pretty seasoned but really it's up to you!

Soak wooden skewers in water for at least 12 minutes so they don't burn on the grill.

In a bowl, combine mix melted butter, minced garlic, onion powder, salt, paprika thyme, black pepper, honey, and rosemary together in a bowl. Add in orange zest and a tsp of orange juice. I also added a little bit of lemon juice. Set aside.

Toss chicken thighs, bok choy, and yellow squash in olive oil.

To assemble skewers, string on a piece of bok choy, gently folded over itself a couple of times, and pierced through to keep it folded on the skewer. Then, string on a piece of chicken. Next with your thinly sliced yellow squash fold that over just like the bok choy. You could also cut it into bite-size pieces and pierce right through it without needing to fold it over itself. Repeat this pattern until the skewer is full.

Heat the grill, clean the grates, and oil them. On medium high-ish heat, cook the skewers on each side for 5 minutes. Each time you flip the skewer, brush on your sage butter sauce. Make sure the chicken is done before taking it off the grill. It could take more than 5 minutes on each side to cook. To be safe, I cook them for another 3-4 minutes after flipping both sides.

Take off the grill and brush with more sauce if desired!

Enjoy! I made these with some herb-crusted potato wedges and grilled peach salad. They were delightful.

RECIPE NOTES:

I love skewers because you can put any fruits, veggies, and meat on it, and it works. A fun lunch idea is to skewer some peaches, cook them slightly on the grill, and throw it into some sort of salad. Very tasty lol.

I like using Bok Choy because it's very absorbent, and any marinade you put it in, it will soak up all the flavor. Just be careful not to share it on the grill.

Yellow squash is also what I use in this recipe, but the good thing about skewers is that you can use any vegetable. The more colorful, the more fun!

[bomberqueen17]

noodle bowl recipe/technique

When I'm not at the farm it's always a struggle to eat as many vegetables as my body wants me to eat. Like it's just confusing to go out and buy vegetables when you're really used to just kind of going to the walk-in cooler and being like "ok what have we got too much left over of, time to Eat That", and I need to overcome this by having a recipe in mind beforehand but one I can adapt if they don't have the thing I'm thinking of at the store. So I'm trying to collect not recipes so much as techniques, because I have this problem where it's hard for me to follow a recipe because I accidentally skip reading the middle of it. Ha.

(I saw a good post about how "measure that shit with your heart" is misleading and like, mood. I am a very experienced cook but I have attention problems and can't follow a recipe if I'm tired or distracted or in pain. So I'm trying to link to real everything is measured for you recipes where I can, so if you haven't made this before and don't know what it should look like, you've got a tested version with proper amounts to start with. Just like I do! And then once I have the technique down, and the relative amounts, I'm sharing my method, which is less so on the measuring and more on my mother's technique, which is "you put in enough and then cook it until it is done", which when I was new was so frustrating, but now that I am old, I know it is 100% based on practice. And that's all, there's no mystery, it's just "I've made it before and I know how it should look so you just make it look like that." Now that I can't reliably read a whole recipe and not miss a big whack of the middle of it, I rely so much on having practiced and generally knowing what things look like when they're "right". But it's not magic and I'm not measuring with my heart I'm measuring with my practiced eye and hand.)

Anyway. Rice bowls or noodle bowls are a fantastic way to just throw a bunch of vegetables into a nice yummy sauce over a good comforting starch and have that be a meal. I tend to do a noodle bowl, and then any left over ingredients get incorporated into a fried rice scramble thing later, so you can keep that in mind if you want to try this.

I found this recipe for butternut squash mushroom noodle bowls. And I tried it as written, and it wasn't bad, but for me, roasting everything in the oven was very hard to time and didn't turn out fantastically well. YMMV, but I have more experience sauteeing things. (My first attempt I also used bok choy instead of spinach so I roasted it separately on another sheet pan according to a technique I've done before for roasted bok choy; this approach would probably work just fine if you were paying more attention than I was; my main issue was that noodle bowl recipe linked above gives far too little time for the butternut squash to roast so mine was unpleasantly crunchy. It's wrong, give it longer, and so I found it best to just not try to squeeze anything else onto the sheet with it as that recipe directs.)

So I changed it up for a second try.

First thing I did was peel the butternut squash with a vegetable peeler (I find it easiest to do this if I kinda cut it in half crosswise first), then scoop out and set aside the squash guts, then cube the thing up and roast it on a sheet pan, drizzled with peanut oil and salt and set at 400.

That's gonna take like 45 minutes or so, so I set most of my timing around that. Check the directions on your noodles or whatever, figure out what order you've got to do those in. (Soba are best for the protein, but I had rice noodles and they needed a pre-soak and it messed up my timing, which is why I'm making this note here.)

dice an onion. preheat skillet, add oil, begin to sautee onions.

rinse and prepare bok choi or other green of choice.

when the squash is part of the way cooked (like 25 minutes or so, give it a stir and check it to see if it's softening at all), take the seeds you set aside. separate them from the guts (I squeeze them with my fingers out of the assorted gut-fibers, works pretty well), spread in single layer on small baking sheet. turn oven down to 350. drizzle seeds with sesame oil and a tiny bit of salt. put them in the oven for like ten to fifteen minutes. (Turning the heat down is my attempt to have them not pop and fly all over the oven. IDK if it'll work. Be prepared to wipe seeds out of your oven tomorrow morning. They're not messy at least they just fly everywhere.)

Now throw your mushrooms and some diced garlic into your onions and saute. Add the bok choi or spinach or kale or whatever as you're stirring. Cook it all down.

Now make your sauce-- I did not measure anything this go-round, I just grated a bunch of ginger (I keep my ginger root in the fridge and it's easy to microplane off whatever you need) into a wee prep bowl, then added soy sauce, some honey, a couple spoonfuls of water from the boiling noodles to melt the honey and clean the spoon, and then a spoonful or two of chili crisp ("happy lady sauce" [lao gan ma]) because i don't stock sriracha currently.

When your noodles are ready, turn the oven off. Drain the noodles and divide them into your serving bowls, top with squash, add sauteed veg, squash seeds, the sauce. top with sesame seeds.

This was awesome, and I have leftover cooked squash cubes I'm gonna put into another recipe later cuz if you're gonna roast a butternut you might as well roast a pretty big one. I particularly like using the squash seeds because they're so tasty and crunchy and deserve to be eaten rather than thrown out.

[fox-bright]

Just heard this evening that a teacher friend of mine is making a thousand dollars less a month this year. This friend has two teenagers! I only found out because I messaged to ask if they wanted me to start any tomato plants for them when I start my own, as it's easy for me to get a half-dozen going for someone else when I'm doing fifty for myself.

They've been gardening since they were a child, and they said, they know that having the garden can really ease the crunch--that things have been very difficult--but that they haven't known how they'll be able to afford to get enough plants to really make a difference.

So yeah, starting tomatoes. They asked for fifteen plants--but I've seen their space and I know I can show them how to have thirty in it. And four or five varieties of peppers, and two kinds of summer squash, and maybe some butternuts that will keep into the winter, and beans, lots of bush beans both for dry and fresh eating, and I told them how to run strings from the roof of their porch into their herb patch so that they can get some pole beans going, too. And I must still have a packet of kale I can just give them. And I'll do ten or fifteen basils so they can make and freeze pesto. Can't do bulb onions, I haven't found any day-neutral ones that play nicely here yet, but can do bunching ones. And if they'll take 'em, a bunch of Asian vegetables--bok choy, gai lan, perilla, shungiku. And if I can remember, I'll tell them to stop off at the local extension office and pick through the free seeds bin for radishes and carrots and lettuce.

Make no mistake, this is rage I'm acting out right now. I'm pissed as hell. Working full time for a school and having trouble keeping their kids' bellies full. Goddamn ridiculous excuse for a society is this.

[recapitulation]

huge joys saturday

first time in MONTHS I've wanted to open a window!!!!! its so pleasantly breezy outside instead of boiling hot <3 i forget how much an open window means to me until spring and fall come around

i found the cutest little bok choy plushie after my vaccine appointment AND she was one dollar.......

my boss gave me a bunch of cherry tomatoes and I'm making a simple tomato sauce <3 yippieeee

[ID: a photo of spork and spatula sitting by an open window, a bok choy plushie, and a bowl full of cherry tomatoes glistening with olive oil /end ID]

[darklylucid]

How To Tell A Cold To Go Fuck Itself

I've been dealing with the lingering effects of a cold for a week now, so I decided to make a pot of what I call my 'Cold Killer Asian Chicken Noodle Soup', something I've been making for years, to get it to fuck off, and it worked!

It's got so much heat from all the garlic, ginger and chilies in it that with the first spoonful, it'll clear your sinuses for at least an hour afterwards...I recommend that you have tissues on hand...

Last night, I roasted a whole chicken in the oven with a generous amount of chicken stock in the bottom of the pan. When it was fully cooked, the shredded meat went into one bowl and the stock and the carcass went into a small pot to become the base for the soup.

Look at it...underneath all that solidified chicken fat is pure jellified flavour! It wiggled on the spoon!

This afternoon, the contents of that pot got dumped into a large soup pot along with hot water, chicken bouillon, soy sauce, sesame oil, whole black peppercorns, a splash of rice vinegar and all of this...

Yes, all of it. That's 300g of peeled and sliced fresh ginger root, two whole bulbs of peeled and halved garlic, two bunches of trimmed and split green onions and three split and seeded red Thai chilies.

Here it is in the pot and all ready to go...

And here it is after I simmered it for two hours to make a very flavourful infused stock...it's all about the flavour extraction, people...

I then strained the infused broth into a separate pot (to remove the carcass and unneeded/unwanted 'icky bits'), picked out and added back in all the softened garlic bits and all of this...

...sliced cremini mushrooms, shredded baby bok choy, bean sprouts, sliced white onion, the roasted and shredded chicken meat, more chicken bouillon to taste, pureed ginger for a flavor boost and pearl couscous this time in lieu of rice noodles.

I then simmered it until the couscous was cooked, and this is what it looked like in the bowl...

I was right...one spoonful in and my sinuses were clear (and running...)

Mmmmmmmmm...soup...

[cascadedkiwi]

A Grand Soup [Comfortember 2023]

Characters: Micah Yujin x “Angel” Visual Novel/Game: Error 143 Genre: Comfort (more fluff, I’m feeling) Summary: Because Micah shall not settle for any old simple soup. Word Count: 822

Prompt: 27. Soup

Micah’s happy voice sounds through the front of the house. “Angel~ I'm home!”

“In the kitchen!” she calls back. 

Micah practically trots into the kitchen with his nose in the air, dropping the shopping bags onto the island countertop. “Oh, you brought out the big pot!”

She giggles, turning from her stirring. “What did you bring home?”

She can almost see imaginary ears popping up from his hair as he lights up.

“Angel, I went down that market street you told me about? There was produce EVERYWHERE!” He starts pulling out ingredients from the various cloth and straw bags. “I got carrots… sweet potatoes… bok choy - I hope I said that right - tomatoes, corn, red and white onions…” 

Micah separates a smaller amount and pushes the pile across the counter to where Angel is waiting with her sharpened knife. She transfers all she can carry to the sink to wash and peel as necessary.

“Don't think I'm done!” He says excitedly, although there's no way she possibly could've when he came in with four large bags stuffed to capacity. She listens as he continues unloading his haul like a proud gatherer. 

“I didn't even know cauliflower came in yellow! I got the regular white, too. I got all four colours of sweet peppers, white and purple cabbage - why do they call it red? Red onions aren't even red, either!”

Angel chuckles at his tone, bringing over bowls to separate the prepped ingredients. Her husband’s insistence at an excessively wide countertop was currently much appreciated. They could host a full family reunion to this thing.

“I got a bunch of beans and stuff, too! I found those ‘lentils’ you kept asking about, and Lima beans, and black beans, red beans, split peas…”

“Micah Yujin, who are we feeding with all this?” She asks with a laugh. The carrots had been diced and she was on to the broccoli he had purposely not announced. Her eyes roamed over the various mushrooms and pumpkin, lighting up at the butternut squash.

“Me and you, my love,” he answers in a posh tone. “You told me to bring home veggies for soup. This will ensure we execute only the grandest soup possible.”

“It'll be healthy, that's for sure,” she murmurs as Micah pushes the bags to the opposite end of the counter. 

He goes over to the sink, washing his hands before returning with his apron hanging from his neck and a knife and cutting board in his arms. “You didn't think I was leaving you to prep all this alone, did you?” He gasps dramatically. “I'm hurt, my angel, that you think so little of me after living as my sweet wife all this time.”

“We've been married for three months, Yujin.”

“And clearly I haven't demonstrated myself enough in those 90 days, Mrs. Yujin.” He makes quick work of the onions, using the excuse to have tears accompany his exaggerated sniffling.

Cassie shakes her head as she sets aside a bowl of greens, clearing her cutting board for the cabbage. “My apologies, my sweet.”

“No!” Micah huffs with a pout, leaving the tears as he moves on to the bell peppers. “This is my failure as a husband. I am more than just a provider, a bringer of raw materials for sustenance. I must prove myself!”

Cassie raises an eyebrow as he pushes away the peppers, dutifully wiping his knife before smacking down a sweet potato. God bless him because as much as she loved the things, cutting them was a workout. She would gladly watch him strongarm that vegetable into submission for their pot.

Micah turned everything into a performance or a good time. Even with his antics he was an efficient kitchen assistant, and pretty soon everything they wanted was in the pot and bubbling away. 

He sniffs the air, a confused look on his face. “Angel, is the oven on?” He bent to look but couldn't tell.

“Should be,” she responds as she rinses the dishes. “I've got bread rising in there.”

She squeaks into a laugh as she's suddenly hugged from behind, dropping a - thankfully plastic - bowl. She squirms as Micah peppers her cheek with kisses. “It's just bread, babe, relax!”

“My Angel made bread from scratch with this timing and I must relax?” He asks incredulously. “I shall not!”

“I'm assuming that informing you that my first attempt at a garlic confit is also in there will earn me more physical affect- Wah!” She squawks as she's raised clean off her feet and walked out of the kitchen.

“Mm-mm, mm-mm” Her husband repeats in her ear. “You're not allowed to do this to me. You're showing me up.”

“Micah-”

“ I'm the giver in this relationship, missy. Stop stealing my love language!” They topple onto the large sofa where he smothers her and her protesting laughter in kisses. 

It's a good thing they have a rather loud and intrusive kitchen timer.

[alex51324]

Week 4 Farm Box!

Today we begin with a round of "What's That Vegetable?"

Here's our contestant:

I got it out of the swap box, in exchange for a lettuce the size a toddler. Here's the base of one of the bunches:

I haven't even started on last week's lettuce yet, and I still have some from Week 2. So I took this because it's A) Not Lettuce, and B) smaller.

Here's a sample leaf:

My best guess is Baby Bok Choy, but in the pictures I'm finding, the stems are wider and whiter than this. So I'm not sure if this is More Baby Than Usual Bok Choy, a different variety, or something else entirely.

On a related note, does anyone have recipes for baby bok choy/similar greens? I know it's good in stir fries, but they didn't give me anything else stir-fryable, and I hesitate to go out and buy more vegetables in order to use up the vegetables to whom I have already made a commitment.

Anyway, here's the rest of this week--we have a special guest star!

From top left, we have:

?? Possibly baby bok choy

Dandelion greens

A thankfully Smallish bunch of kale

Green garlic

Scallions

Asparagus

Thyme

Jerusalem Artichokes, and

--drumroll, please!

Strawberries!!!!

The strawberries are a surprise treat! The "what to expect" email from the weekend didn't include them, and then the "what you're getting" email from this morning said that they were out of dandelion greens and scallions, so we were getting strawberries instead.

I would 100% have taken that deal, but the more eagle-eyed reader may have noticed that I did get dandelion greens and scallions. ¯\_(ツ)_/¯

Also, my fruit subscription doesn't start for a few weeks yet, and I'd heard that strawberries were coming ripe early this year in my area, so I was worried I'd miss them.

For this week my plans include

A big dish of strawberries with sugar on them

Roasted jerusalem artichokes and asparagus, probably with whatever fish I've got in the freezer (will use some of the scallions, garlic, and thyme)

Salad using last week's radishes and lettuce, I guess

??? Something using the bok choy/whatever, and ideally the dandelion greens and kale too--suggestions welcome!

I guess I could buy just some carrots and peppers, and then use those in both the salad and a stir-fry? And then the stir-fry could have a couple of radishes in it, too, along with greens, garlic, and scallions, and maybe some shrimp or something. Then I'd just need a sauce of some kind.

[toddstool]

my garden is officially dead 😞 i got one small mushy pumpkin and two smaller ones that got munched on before they could turn orange, a bunch of shitty small carrots, many many many many radishes, the start of cucumbers of which got eaten by the squirrels before they could get bigger, a green heirloom tomato which I was excited to see ripen and turn red but was also eaten by the squirrels, a buncha tiny cherry tomatoes and some other type of small tomato, two decent sized potatoes which im nervous to eat cuz they got holes in em plus many smaller ones that i replanted for fall, occasionally got some large enough kale leaves to feed to my rabbit, some arugula but i forgot what it was so i never harvested it, basil that I never really touched, like 5 giant sunflowers that did really well besides the fact that they all faced the cinder block fence because of the heat, like maybe 5 sugar snap peas that were all very tasty, cilantro that lasted 5 seconds in the heat, 10+ stunted watermelon plants that refused to grow, corn that didn't grow cobs but I did find a corn-eating caterpillar friend in one and got to watch it turn into a moth and release which was c00l, one EXTREMELY LARGE beet and many beet sprouts that never grew except for like 3 but they died from the heat before they could get bigger, spinach they never popped up except for like 2 leaves but they were promptly eaten (squirrels), replanted lettuce and bok choy cuttings that went to seed before I could harvest them, wildflowers that only a few bloomed, different types of bean plants that never for far cuz I planted them too late, some tall grass (weeds?) that i transplanted for funzies that i actually really liked (they made seeds so I scattered them in the duck pen hoping they'll grow), giant replanted green onion that flowered bur none of the ones I grew from seed got much bigger than lawn grass, and uhhhhhh idk what else but that was pretty much it. safe to say I'd DEFINITELY survive vegan homesteading for sure B) dare i say even thrive. but I learned sooo much and I can't wait for next year when I have a job and even more money!!

[kingdomstims]

keonhee stimboard with savory food!

[ID: A 3x3 stimboard of 8 GIFs surrounding a central image. GIF 1: Butter chicken being spooned into a bowl of rice. GIF 2: Sauce and seasoning being stirred into noodles using chopsticks. GIF 3: A block of ramen noodles, bok choy, and an egg being added into a pot of red broth. GIF 4: A knife cutting into a the poached egg of eggs royale, the yolk pooling out. Image: Keonhee from the kpop boy group "Oneus" resting his hand on a wooden window emitting warm yellow light and looking over his shoulder at the camera. GIF 5: A spatula folding in the edges of a fried egg to make it circular. GIF 6: A bubbling hot pot with various vegetables and a bear made of collagen jelly inside. GIF 7: Golden bunches of enoki mushrooms being stacked on top of each other. GIF 8: A piece of salmon nigiri being picked up with chopsticks. End ID]

[briarpatch-kids]

You often talk about enjoying vegetables, so I hope you might be able to help me with something. I'm trying to add more veggies into my diet, but I'm not a big fan of raw vegetables so I was wondering if you had suggestions of how to prepare vegetables/dishes that are veggie heavy? So far I've been enjoying roasting broccoli and cauliflower in the oven with some olive oil, salt and pepper.

Also you genuinely seem like a cool, down to earth person. I hope you have a good day/night!

Mixing it in pasta and noodles are awesome!! I like to heat up a big deep frying pan to about a 6 on my range top dial with a little grapeseed oil, then sear some cut up meat and add vegetables to it. Start with the tough veggies first, carrots, celery... summer squash isn't tough, but it has a lot of moisture to release to keep it from being slimy. After a minute or two I add a spoonful or two of Lao Gan Ma chili bean or chili crunch oil I try and use enough that you get the umami flavor without making it spicy.

If I'm making pasta, I've started a pot of water boiling at the same time as I start frying my meat and chopping my vegetables. I add paprika, cumin, whatever herbs I have laying around, worchestershire sauce, and either whatever beer cider or wine we have laying around, or broth. Add the noodles to the water when it boils and start a timer for them. Generally, once the timer has about 3-5 minutes left, I throw a handful of flour I'm and mix it, then whatever delicate vegetables we have laying around, usually tomatoes and peppers, nasturtium leaf, kale... that kind of thing. Drain the pasta when the timer goes off and mix the noodles with the contents of the frying pan. Food time!

If you don't want to do pasta, you can also leave out the broth and crack like 5 or 6 eggs into the pan instead and make a sort of frittata or scramble.

If I'm making noodles, I usually add ginger and garlic to the pan, then the tough vegetables. Then I turn on my kettle and pour it over a bunch of bean threads and let them soften while I add soy sauce, rice wine, and broth to the pan, then add the delicate vegetables, I use baby bok choi here along with the other delicate vegetables I added to pasta. Now I toss the half soft noodles into the pan with the veggies and cook it till the bean threads soak up all the liquid.

Sometimes I serve veggies cooked like this over rice instead of bean threads, then put tofu cooked with a Teriyaki glaze, fried pork belly, or fried eggs on top.

I also put sweet corn in the oven at 425 degrees for 20 minutes, shucked and wrapped in foil with nondairy butter and salt. Sweet potatoes can also be wrapped in foil and cooked at 425 for an hour, I don't like the texture but my husband eats them a lot dipped in sweet chili sauce.

I kind of base my regular weeknight dinners off of whatever veggies we have kicking around the fridge or garden and whatever protein we have. Sometimes it's tofu, sometimes it's polish sausage.