#but this is the meat of it

[thefeastandthefast]

"Yes, every tool has their place, he thinks. You and I will try to build this land with shovel and plow, needle and loom, with ink and paper and pigment. But if there comes a time we must guard the kingdom from its king, we reach for the blade."

[endivinity]

BABY NEED KNIFE.

[why-animals-do-the-thing]

You’ve seen those photos of dogs snapped through catching a treat, with just the silliest faces? I see those and raise you: a tiger catching meatballs.

This is Kali, a Sumatran tigress at the Point Defiance Zoo & Aquarium in Tacoma.

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[testoster0ne]

rayan

[officialspec]

spec. spec. spec youve changed the game. i never realized your pointer finger and your wrist artery are the same. holy shit. im going to draw hands thank you

aasdjsd its not really an artery but its a useful landmark to facilitate the Flow of a pose imo

[actuallyrea]

I like drawing them w vocaloid songs ig

[rabblets]

Running and scampering and occasionally flying

[sonic06apologist]

Feels like they’re putting less meat in the hot pockets these days

[divorcedwife]

who wants to plays bunnys gate 3 with me

[sloppjockey]

scumscumscum. gouache painting on paper, 3x3.75 inches. this one was a challenge. prints and original are up, you know where to find them

[elodieunderglass]

Oh I forgot to say.

Bug (4) is going to start school now so we’ve been doing literacy practice. One set of exercises was about “opposites” and I drew a card reading “fat”. Ok what’s the opposite of fat.

Bug thought about it and then said dreamily: “meat.”

[teaboot]

I'm aware that this is a pretty big blog, so I try to avoid putting people on blast- mostly cause I don't want anyone tracking folks down and dogpiling on them for the unforgivable sin of "being wrong about a thing",

Because we are all hilariously, ridiculously and unabashedly incorrect about things at times, and that doesn't deserve the embarrassment of a thousand jeering, judging strangers with their careless mockery and casual insults,

That being said

BITCH THAT SHIT DO KILLS PEOPLE

[testoster0ne]

mauro

[hoofpeet]

Chop chop chop !!!