#cabbage slaw in the making
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Cabbage cutting station 😂
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truly excellent pupusas in this city. el salvador most definitely has us beat i'm sure but as far as places outside of el salvador go dc has a fantastic supply
#sasha speaks#i gotta learn how to make the cabbage slaw and tomato sauce that go with em#would love to have those on hand when i reheat frozen ones at home they really do complete the experience
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should i have deep fried chicken at 2 in the morning? no.
did the sandwich turn out delicious? yes.
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figured out i can make cole slaw dressing any time i want by combining mayo and vinegar and now i'm unstoppable
#i'm still working on the ratios but so far it's all been pretty tasty#things i could add to improve it: sugar salt pepper#using apple cider vinegar would probably add more dimension to the flavor but like#i am not picky about vinegar and also i generally prefer white vinegar over most others#it's still a work in progress but i'll improve over time#i knew this was a possibility but i forgot i don't have to just make it if i'm making cole slaw#so i can have the Delicious Cabbage Juice on anything now and i am Living
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Freezer Slaw Recipe Making this freezer slaw in bulk is a great idea; spoon it into plastic bags, freeze them, then thaw and add mayo as needed!
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i actually rlly want brussel sprouts rn
#im still not sure if i would put them on a sandwich but tbh boilt isnt that bad im just afraid of boiled small cabbage#ON a sandwich#it sounds wet#can you make brussel slaw?
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Freezer Slaw This freezer slaw is great for making in batches ahead of time; spoon it into plastic bags and freeze it, then thaw and add mayo as you need it!
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Don't Gloat
(From the "Shut Up" kiss starter prompts, found here)
CW: Richie being Richie, swearing, mild violence (a misunderstanding), smut (PiV, protected). 18+ only.
Word Count: 7289
AN: Requested by an anonymous person, place, or thing!
AN2: Drabble? I don't know her, apparently.
Your first real fight is over chicken.
You squabble, pretty much from day one. Carmy hires you to help in the kitchen, and Richie immediately takes an intense dislike to you. Adding you upsets the delicate ecosystem of The Beef. You are unnecessary. Richie makes it known on your first day.
“Don’t get comfortable,” he warns an hour into service. “Cousin doesn’t run things.”
“Seems like he does,” you shoot back.
“I’m the manager here.”
Here is where the dislike really starts. Richie is rude and sarcastic, but you’re a chameleon. You can shift and change your demeanor to match what someone is giving you, so when Richie is rude and sarcastic to you, you respond in kind.
You call him “Mister Manager” in a tone dripping with sarcasm, and by the end of that first shift, Richie completely hates you.
The feeling is mutual by the end of your second shift.
At first, you just squabble. You trade barbs and insults. When Richie throws a temper tantrum over Carmy’s organization of the spices, you pout and turn to Ibra and posit that Richie is grumpy because he needs a juice box and a nap. Which makes Ibra cock his head at you. He speaks English impeccably, but sometimes he misses the finer nuances of language like sarcasm.
“I do not think we have juice boxes here,” Ibra says, and Tina swats him as she walks past.
“She’s being sarcastic, you old bitch,” she tells him.
The allusion to Richie being a toddler isn’t far off. He acts childish all the time. He flings cookware around when he’s having a tantrum. He swears, he throws out middle fingers like an angry pre-teen.
He hides your expensive Henckles knives. He turns the heat up or down when your back is turned. Once, he parks you in behind The Beef, and when you go to leave, he’s nowhere to be found—you end up doing a thirty-six point turn, a fraction at a time, before you can properly pull out and drive away.
But your first real fight is over chicken.
The meat delivery is wrong one day. You’re short on beef, but there’s five whole chickens, and Carmy throws up his hands and tells you to come up with something.
So you do.
You roast them low and slow so they stay tender, and you’re putting the finishing touches on the sauce—an adobo-based barbeque that’s the perfect blend of tangy and smoky—when Richie strolls in. He’s in his stupid leather jacket and ridiculous blue track pants, and he announces himself with his usual grinning, “what’s up, you fucking lizards?”
Sweeps and Manny call out their hellos, but Richie ignores them. He’s already super-focused on you…and the sauce you’re stirring over a low heat.
“What the fuck is that?” he asks. He stands too close to you, dips his head close to the pot, and takes a loud sniff of it. Then rears back with a grimace, like you’re simmering a pot of shit and not a finely balanced sauce for your roasting chickens.
“It’s barbeque sauce. For the chicken.”
“What fucking chicken?”
“Meat delivery was fucked up,” Carmy calls across the kitchen.
Richie scoffs and turns to Carmy, and he gestures at you and your sauce. “No offence, Cousin, but the place is called ‘The Beef.’”
“No offence, Cousin, but fuck off,” Carmy replies.
“Heaven forbid we try something new,” you add. You snap the heat off and settle a lid over the pot to allow the flavors time to mellow together. Once the chicken is done, you’ll shred it and mix it in. You have a red cabbage slaw planned for it, and thin slices of sharp cheddar to round it out. You turn towards the refrigerator, but Richie blocks your path.
“Nothing Italian about whatever the fuck that is.” He glares down at you; he’s half a head taller than you, but he has a way of puffing out his chest like a bantam rooster spoiling for a fight.
Maybe other people are cowed by his posturing, but you’re unimpressed and not scared at all.
“It’s about as Italian as ‘Jerimovich.’”
His chest puffs out more, and he takes a half step closer to you. This close, you can smell the cigarette smoke that clings to him, the old man cologne he splashes on with a heavy hand, the subtler scent of laundry detergent.
“People come here every day and get the same thing,” he says. “Same order every fuckin’ day. No one is gonna order whatever fancy Noma bullshit you’re trying to pull out of your ass.”
You take a half step up to him and puff out your chest, and it makes Richie falter for a moment. He leans back, just a fraction, but you note the movement and smirk up at him. You reach out and poke him in the sternum with a forefinger, driving home each point.
“One, this isn’t Noma bullshit. It’s literally slow-roasted chicken. Two, it’s a pretty simple sauce. Maybe it seems fancy to you because it’s more challenging to your palate than chicken nuggets. Three, some customers might appreciate a change in their usual lunch order. Not everyone is so resistant to change, Cousin.”
Your use of the familiar nickname makes his nostrils flare and his eyes widen in anger. “I’m not your fucking Cousin.”
“Sure you are, Cousin.”
“Stop it.”
“I’ll save you a sandwich, Cousin.” The thought occurs to you that you’re being childish now, that Richie has brought out some immature part of you, and you think it’s kinda fun, being a juvenile brat at work and leaning into the fight.
“Fucking stop it.”
“Stop what, Cousin?”
He turns away from you so quick, it makes you blink in surprise. “Fucking bitch,” he mutters to himself, but he’s striding across the kitchen towards the office, and he’s calling for Carmy, so you follow at his heels and call for Carmy too.
“Yo, Cousin, can you fucking fire her already? Jesus fucking Christ, I—” he starts, but you cut him off, mimic his growling voice and Chicago accent.
“Yo, Carmy, when are we gonna fire Richie already? I mean, the place is changing—”
It makes Richie go fully nuclear. The mention of change makes him apoplectic. He turns and crowds you against the door jamb, and he gets right in your face: so close that you can see his eyes aren’t completely blue—they are flecked with grey, like bits of mica in pavement. You’re startled for a moment, surprised to find that his eyes are beautiful, but you obviously don’t say anything because he’s snarling in your face.
“Fuck you!” he spits out, and he points a finger inches from your face. “Fuck you! Nothin’ is changin’ here! Nothin’ needs to change!”
And then he gives you his patented Richie double-chin flick, and he mutters some Italian insult you don’t know, and he’s marching through the kitchen to leave.
Not before he sweeps your mise en place off the counter, sending thin-sliced cabbage and vinegar flying.
Carmy stares at you with a look that is purely beleaguered. He sighs, he scrubs his face with his hands, and he runs them through his hair before he sighs again.
“Whatever you and Richie have going on? Squash that shit, Chef.”
You nod, embarrassed at rising—or sinking—to Richie’s childishness. “Yes, Chef,” you reply.
-----
“Squashing it” mostly means that you and Richie only fight when Carmy isn’t within earshot.
Your fighting still entails getting in each other’s faces. It still means you insult each other, albeit more quietly. You hiss insults at him, he grumbles them back. You part when Carmy shows up, and you each stew in your separate corners and wait for the next round.
You start to suss out where the limits are. You insult him as a father one single time, and the flash of hurt on his face makes you hold up your hands in a truce and apologize.
He insults you once as a woman with daddy issues, and the words hit you like a punch to the gut. You did grow up without a father—he died when you were six, and your only memories of him are full of pain from the stomach cancer that slowly killed him. But you must show the hurt on your face too because Richie takes a step backwards away from you, stammers out an apology too.
All told, once you know each other’s hard limits, you actually fight pretty nicely, and if anyone notices it, no one says anything.
-----
Sunday nights are a good time to come in to The Beef and set yourself up for the week. You work it out with Carmy because it gives him a break and gives you a few more hours. You enjoy the time there with the restaurant being closed—you blast your music, you sing along at the top of your lungs as you rotate stock, make detailed shopping lists for Carmy, and make sure everything is clean.
If one thing infuriates you, it’s the way certain national media outlets focus on Chicago as a cesspool of violence. But it is a large city, and violence does happen, so when you’re in the basement of The Beef and hear the beep of the alarm system as it is deactivated, you immediately feel ice cold all over. The alarm system, Ibra told you once, is easily overcome, and The Beef has been robbed before.
You glance around and see that you’re trapped, unless you want to rush up the steps (not advisable) or shimmy out a tiny window at street level (also not advisable). There’s nothing in the way of weapons in the basement either, so you arm yourself with a half-burnt cookie sheet and tremble as you listen to the heavy tread above you.
Maybe they’ll just trash the place and leave. There’s nothing worth stealing, unless they want to wheel out the massive, ancient Hobart. Maybe they’ll get into Marcus’s stash of good vanilla. Maybe they’ll—
Maybe they’ll make their way to the top of the stairs. Maybe they’ll pause there and start walking down to where you wait. You try not to breathe too loud, but your heart is hammering in your chest, your pulse is in your ears, and you’re flooded with adrenaline as the shoes of your would-be assailant come into view.
You don’t hear Richie’s voice when he calls out your name. You’re too panicked. You don’t hear him, and you don’t even register him when he rounds the corner—he’s in his usual track pants and leather jacket—because you’re fully in fight-or-flight mode…and independent of your will, your body chooses fight.
“Fuck you!” you scream, and you swing the cookie sheet directly at his head with all the force you can muster. Your assailant stumbles backwards with a cry of pain, and you drop the pan and try to scramble past him, but you trip over his foot in your panic and fall hard, cracking your shinbone against the lowest step.
If you ever idly wondered how you’d react in a real life-or-death scenario, here is your answer: you scream and scream, and you clutch one hand to your throbbing shin but flail your other hand at the person reaching for you, and it’s not until you smell him—the familiar cigarette/old man cologne smell—that your panic ebbs a little.
And then you see those blue eyes flecked with grey, and even if Richie is your enemy at work, he’s never really been an enemy in the true sense of the word. The relief that you aren’t about to be raped or murdered floods you so suddenly that you burst into tears.
And then you hug him, your arms so tight around his middle that he breathes out a sharp oof, but then he wraps one arm around your trembling form while the other clutches his bleeding nose in an attempt to staunch the blood.
“What the fuck’s wrong with you?” he asks. His voice is thick and nasally, but there’s a hint of amusement to it.
“Thought you were an intruder.” You release him from your hold, and you will yourself to stop shaking.
“Carmy.” He shakes his head. “Guess Food and Wine’s Best New Asshole didn’t tell you I was coming by.”
“He did not.”
Richie reaches into his pocket and pulls out a wrinkled napkin. He presses it to his nose and winces, and your panic is replaced by shame. You’ll never live this down, you realize. Richie is going to tell everyone first thing tomorrow, and he’ll add his usual Richie flourishes to make your screams more shrill, your flailing more erratic in the retelling.
His nose stops bleeding, and he checks it tentatively. He prods at the swollen skin, red that is going to bruise by morning. He fixes you with a curious look.
“You hit harder than I would have thought.”
“I play softball.”
“Where?”
“Lincoln Park. At the North Avenue fields.”
He huffs at that. Clears his throat. “Yeah, my daughter has t-ball there.”
Your panic is gone now, and you feel more like yourself. Your leg throbs at where you banged it, and it will be bruised by morning like Richie’s face. You limp over to the big table and gather up your coat and purse.
“Don’t do that,” you tell Richie.
“Do what?”
“Don’t…whatever. Talk to me nice. Tell me about your daughter. Don’t do that.”
He snorts and says, “why the fuck not?”
“Because we’re not friends, and you scared the shit out of me, and now I’m all keyed up and just want to get home instead of having an impromptu bonding session with the one guy at The Beef who truly, honesty hates me.”
“Alright, fine. You’re a fucking head-case to freak out the way you did, and I think you broke my fucking nose. Better?”
It startles a laugh out of you, and your laughter makes Richie grin. It’s shy, and he ducks his head, but you catch it all the same.
He clears his throat again, then asks if you drove there. You tell him no—you had a premium parking spot on your street, so you took the L. He nods at that, and he seems to be thinking through something, so you pull on your coat and sling your bag over your shoulder and wait for him to say something.
“Let me drive you home, at least, “he finally offers. “You’re all sorts of fucked up.”
“I’m fine.”
“The hell you are. Someone looks at you wrong on the train, gonna catch an assault charge.”
“You’d love to see me in prison,” you reply. “Out of your way. No one left to defiantly make a delicious chicken sandwich special and destroy the system here.”
“Asshole.” He shakes his head, then gestures for you to take the stairs ahead of him. “I’m driving you home. Let’s go.”
You can’t admit that a ride sounds fantastic. You do feel keyed up, anxious and twitchy, and even if it’s Richie, you’re grateful for the offer.
Even so, as you limp upstairs, the pain in your leg makes it easier to admit to him. You turn as he resets the alarm, and you thank him, softly.
“Yeah, fine. Whatever.” He points at his car, then grumbles, “c’mon already.”
-----
Somehow, it becomes a thing.
Sunday evenings become yours and Richie’s thing. The work should go twice as fast, but Richie doesn’t work so much as… not work. He leans in the doorway of the walk-in as you take inventory, he perches on the counter as you make giardiniera for the next day. He sits in the office as you write out the order list for Carmy, and he gripes about how long you’re taking, how he has better things to do.
If that were true, why does he spend every Sunday with you? You doubt Food and Wine’s Best New Asshole told him to, yet he shows up every week and complains the entire time. He complains the entire drive to your place, and when you thank him for the ride, he either flips you off or makes a jacking-off motion with his hand before he peels away from your curb.
“You almost done?” he asks now. “Got shit to do.”
“You don’t have shit to do.” You check the takings from last week, do a quick calculation in the margin of the print-out. “If you did, you wouldn’t be here.”
“Someone’s gotta keep an eye on you.”
“Why, you afraid I might introduce a dish that isn’t entirely Italian-American approved?”
He grumbles, “nothin’ needs to change. Menu’s fine the way it is.”
“You really don’t have to stay, Richie. I can handle myself.”
“Bullshit you can.” He leans forward, taps the side of his nose. “You handle yourself so well, you dislocated my fucking nose.”
“And it gave your face some character,” you retort.
“What’s wrong with my face?”
You glance at him, roll your eyes. “Aside from the fact it’s always in my face, glaring or stirring up shit? Nothing.”
He leans back in his chair again and sighs. “I don’t stir up shit.”
“You do.”
“Don’t.”
“Yes, you do.”
“No, I fucking don’t.”
“You talk way too much, Richard.”
“Don’t call me fucking Richard. You sound like my asshole mother-in-law.” He pauses, then amends it to, “my former asshole mother-in-law.”
A long beat of silence passes. You calculate the meat order, the vegetables, the shelf stable stuff. You balance out the order against where there’s already overdue bills—Carmy is juggling the vendors as best he can, and you try to give him relief where you can—
“Done yet?”
“Nope.” You cross out the one line for the produce vendor, split it between two vendors. “What are you in such a hurry for?”
“Told you. I got stuff to do.”
You glance over at him. He does seem more keyed up. His leg bounces up and down, and he wrings his hands in his lap.
“What sort of stuff?” you ask.
He mumbles his answer, and you miss it at first. When you arch an eyebrow at him, he repeats it. An embarrassed, “got a date.”
You pause in your writing and turn to face him. Fak told you once about Richie’s imploded marriage, and he had heavily implied that Richie was still pining for his ex-wife. “A date?”
He shrugs. “Kind of a date.”
“What’s kind of a date?”
Another shrug, and he fixes his gaze to the dirty tile floor. “We went out last week, and we talked about grabbing a drink tonight. I was gonna text her after I drop you off.”
“Sounds like a regular date to me.”
He lifts his hands in a gesture of helplessness, then lets them fall again. “I dunno. Wasn’t really feeling it, you know?”
You turn completely to face him, your list forgotten. “Then why agree to a second date?”
Another shrug, a sheepish lift and fall of his shoulders. The two of you are toeing the line of near-friendship, your usual squabbling turning into an honest-to-god friendly chat, but maybe Richie doesn’t have any confidants in his life, because he sighs, then mutters about how she seemed cold, how she wasn’t charmed by his Bill Murray voicemail greeting story, but how he thought he should try anyway—
“Richie, I’m not your gal pal in a rom-com, but if you aren’t feeling it, don’t do it. Jesus, that’s just common sense.”
He fixes you with a glare. “Oh, I’m sorry. I didn’t realize you were a goddamned relationship expert.”
“It’s common sense.”
“When was the last time you went on a date?”
You bristle at the question. Your love life is about as dead as The Beef’s commercial credit, but Richie doesn’t need to know that. But you hesitate long enough that he can guess, and he laughs at you, and you bristle more.
“I knew it!” He points at you, and you swat at his hand until he lowers it. “You give off this whole ‘hasn’t been laid in a long time’ vibe.”
You turn away from him and bend your head back to your ordering list. “Shut up,” you mumble.
“All those prissy little dishes you add to the menu. You’re all wound up. It makes sense.”
“My culinary excellence has nothing to do with my love life or lack thereof.” You hope your tone is even and nonchalant, but you fear it comes out as defensive. Which it must, because Richie holds up his hands again.
“No judgement. It’s tough out there. I get it.”
You groan and turn away from him, twisting yourself to get his smirking face out of your peripheral. “You should leave. Go get ready for your kind-of date.”
“Nah.”
“Seriously, you can go.”
“Nah.” You hear his deep breath, then a beat later, he continues.
“If you ever want to blow off some steam, we could…” He trails off, but his intent is clear, and you feel a prickly heat break out across your skin.
“…shut up, Richie.”
You turn a little and he reappears in your peripherals. He presses his hands together in a prayer position, then presses his fingertips near his mouth in an expression of thoughtfulness.
“Shut up, Richie isn’t no, Richie.”
“It’s most certainly no, Richie.”
“Look at me.”
“I gotta finish this list and send it to Carmy—”
“Look at me, sweetheart.”
You can’t. You stare at your handwriting—the 50 pounds of cake flour Marcus needs—and you feel yourself heating up at the sudden image of you and Richie—no, you shove the mental image away, shake your head to clear it, and the man notices all of it.
“Why can’t you look at me?” he asks, and his voice is soft, low. A graveled rumble, roughened by the cigarettes he chain-smokes when he’s not inside, and you don’t know if it really has been that long, but it’s a step-progression of reactions in your body. The prickle of heat along your skin, the way your skin feels too tight. The way your mouth feels too dry all of a sudden.
The strong, traitorous pulse of desire between your legs. Fuck.
“Wouldn’t have to mean anything,” he continues with that low voice. “No one would have to know.”
“Shut up, Richie.”
“Still not hearing a no, sweetheart.”
You breathe in deeply through your nose, then turn to face him squarely. You look him right in his eyes—those bright blue eyes, flecked with grey, beautiful—and say, “No, Richie.”
He stares back at you, and a smile slowly unfurls across his face. A real smile, not his usual shit-eating grin or smarmy smirk. A real smile that, paired with his gorgeous eyes, makes his face transform into something beautiful. It’s like he’s lifted his mask for a moment and is showing you who he really is.
“You’re tempted.” He sounds in awe of the revelation, and he leans back against the wall. “Holy shit, you’re really tempted by it.”
“No, I’m—”
“Bullshit,” he cuts you off. “You are.” His smile stays fixed on his face, and he shakes his head. “Holy shit, sweetheart.”
You grumble out the weakest rebuttal, but he only laughs and shakes his head again, and the last half hour is passed in uncomfortable silence: you as you email the shopping list to Carmy with hands you will into steadiness, and Richie as he grins at you and chuckles to himself.
Of course he drives you home, just as he always does.
And of course he parks his car and comes up to your apartment when you invite him up, which is a first.
*****
A therapist would have a lifetime of secure business if Richie ever decided to pursue therapy for himself. Not that he would—feelings are bullshit, and life is tough all over—but if he did…there’d be a lot of deep shit to mine.
At the core of him, Richie is desperately insecure. He had a dicey childhood, and he glommed on the Berzatto family to make up for his own family’s shortcomings. He had Tiff, for a glorious while, then lost her. He has his daughter, but only part-time. He lost Mikey, the nearest thing to a brother, and now he’s slowly losing The Beef as it becomes something more than a sandwich shop.
No wonder he feels lost all the time. No wonder he lashes out and hurts those closest to him.
No wonder he’s been riding your ass for months, trying to get you to quit even as his initial dislike has mellowed out to acceptance and then to…something else he won’t name.
He can’t lie to himself: that night in the basement shifted things. Maybe you concussed him along with the dislocated nose. Maybe he has slight brain damage. He can’t account for it any other way, how seeing you so terrified caused a sea-change in him. How feeling your arms around him, clinging to him and trembling so hard, softened him towards you.
He won’t name it. He won’t even think it. The most he’ll admit is, “maybe I don’t completely hate her.”
Which somehow turns into this moment. The two of you awkwardly standing in your entryway, unsure if the other is bluffing, unsure if the other is serious. There’s too much bad blood in your shared past, and you each are expecting the other to say “sike!,” to turn it into a humiliating story to share in the morning with the crew.
You’re both wrong.
“So, uh, nice place.” He looks around your apartment and rubs the back of his neck. “You got a lot of books.”
“I like to read.”
“Yeah. Nice.” He takes a few steps deeper into your place, and he studies the titles on the nearest bookshelf. “Stephen King. Clive Barker. You like the spooky shit, huh?”
“Nothing as scary as being ambushed in the basement at night by you.”
He snorts, shakes his head. As he’s softened towards you, your teasing has gotten gentler too. You’ve always rose to meet his energy, and now that he’s not actively despising you (he won’t name it, he will not), you aren’t actively despising him.
“Nothing as scary as seeing a giant fucking sheet pan flying at your face—”
You cut him off. “Okay, Richie. Enough.”
“I’m just saying—”
“Enough words. More action.” You face him and lift your eyebrows challengingly. “Unless this was all a ruse.”
He shakes his head.
“Unless this is just a prank to embarrass me later.”
He shakes his head again, and he flexes his hands along his sides. He’s itching to reach out and touch you—he remembers the feel of you in his arms, the way you tucked so perfectly against him when you were scared. You had been relieved to see it had been him; you had felt safe enough to reach for him, and he’s been chasing that high ever since. A therapist would make short work of this moment, but Richie wants to feel important to you again. He wants to feel like you need him to protect you, to shelter you. He wants to feel like a man, needed, necessary—
You’re talking but he doesn’t register the words. Instead, he reaches for you, pulls you to him, and when you look up at him in surprise, he dips his head and kisses you.
It’s brutal at first. He’s out of practice. He’s certainly never kissed someone like you—someone so infuriatingly challenging—and he mashes his lips too hard against yours, can feel your wince as you struggle to kiss him back. So he breaks the kiss and tries again, much more carefully, and it’s so much better: the softness of your lips, the quiet moan you give as you kiss him back.
Maybe you need it bad, but he needs it just as bad, and when he considers why he does, he pushes the thought away completely. Because if he thinks on it too much in this moment, if he thinks on how good it feels, the way you tug at his clothes—eager but shy, your hands steady but your eyes unable to meet his—he’d have to face an uncomfortable truth.
Still, he needs to see you. Needs to look you in the eye. He grasps your chin and tilts your face until you’re looking at him.
“You okay with this?” He says it softly. He says it as kindly as he can.
“Yeah.” You nod, then add, “no one needs to know, right?”
“Right.”
“No one needs to know.”
“Exactly.”
You offer him a smile, and it’s genuine. It’s not your normal smart-ass smirk, the way one corner of your mouth lifts higher than the other. It’s a real smile, and he has to push that uncomfortable truth away again because if you’re cute when you smirk, you’re beautiful when you smile, and Richie can’t dwell on the fact.
“C’mon then, Richard. Bedroom’s this way.”
“Asshole,” he huffs out, but you push his jacket off of his shoulders and let it fall to the ground, and you tug him down your hallway.
You alternate and he lets you strip him and yourself—a piece of his clothing, a piece of yours. You leave a trail so that you’re both nearly naked once you’re in the bedroom. He stands in front of you, his boxers tented, and he takes in the sight of you. In standard, everyday lingerie—dark grey bra and panties—but the everyday shit makes his mouth run dry. Elaborate lingerie is not really his thing, but seeing a woman in her everyday shit, the comfortable cotton shit…that feels more special, somehow. Like you woke up that morning and put on the functional stuff, but now here you are, nearly naked for him.
You always rise to meet his energy. He’s openly ogling you now, and you gaze back at him, openly staring back. He has a moment of doubt—maybe he should lift more, cut back on beers after work—but your eyes are blown dark with desire, and it makes his cock twitch to see it.
You seem to want him as much as he wants you.
“C’mere, you fucking pain in the ass,” he growls, and you roll your eyes but bridge the distance between you. You press the length of your near-naked body against his, and the sudden touch makes him bite back a groan. He puts his hands on your waist, and you lay your palms against his chest, and you kiss again.
The kiss grows and grows. He bullies his way into your mouth, sweeps his tongue and licks against your mouth, and you answer in kind. You kiss him back, and your hands stroke his chest, his shoulders, his arms. One snakes lower and grasps him through his boxers, and he swears against your lips at the feel of your palm stoking him.
He pushes you backwards towards the bed. He pushes you until you hit the bed, and then he pushes you down, but you reach out and grasp him golden chain and tug him down to join you.
You always rise to meet him. He takes charge and slots himself between your legs, but you move eagerly. When he lowers himself onto you, still partially dressed, you lift yourself up and press against him. Your clothed breasts against his chest, and he dips his head and tugs the cups of your bra down until you’re exposed to him. He lowers his head and kisses you, works his mouth against you. He sucks a mark on each curve of your breast, right where your bra will cover. He wants you to see them and think of him, a pair of mementos to this moment.
“Fuck, Richie.” You breathe it out, and your hand cups the back of his head. You hold him against you, and he’s too happy to stay here for a while: sucking against your nipples, biting lightly until you squirm. Laving your tender buds with the flat of his tongue, pinching and tugging until you shove him away with a groan.
“Too much,” you whine, but you tangle in his chain again and tug his mouth to yours. He kisses you, relishes how flushed your skin feels under his lips as he kisses his way across your face, down your neck, across your bare shoulders. He pauses long enough to undo your bra in earnest, tosses it aside. Then he kisses his way down your chest again, traces his tongue further down to your soft belly until his chin is perched right on the waistband of your panties.
“Can I?” he asks. He traces a finger under the lace edging, and he watches your face. You gaze back at him, your eyes still dark and pupils blown. Your lips are swollen, and your chest rises and falls with how hard you’re breathing.
You nod. “You can take them off.”
“Is that it? Nothing else?”
You laugh, breathless. “Some other time. Really want you to fuck me instead.”
Some other time. The thought makes Richie’s dick twitch at the idea of doing this another time.
You feel him twitch against you. You laugh again to feel it, and you lift a leg to hook it clumsily along the waistband of his boxers. You try to push them down, and then you’re chanting “come on, come on, come on” as he scrambles to shuck off the rest of his clothing, scrambles to hook his fingers under your panties as he draws them down your legs.
“Condoms in the bedside stand,” you tell him, and he opens the drawer, snags one. He notes the bright pink vibrator there but doesn’t remark on it. He’ll tuck the image away and revisit it days later in the shower: a rich bit of fantasy where he pictures you masturbating to the thought of him.
He tears the foil with his teeth, and he watches you as he rolls the condom on himself. You’re absolutely fucking gorgeous, better than he ever imagined, and a galling little voice in the back of his head asks, “so you’ve been imagining her, huh, asshole?”
He ignores the voice and what it might say next. He stands over you and asks instead, “how do you want me, sweetheart?”
Another smile. A genuine one. “However you want it.”
“Anal, then.”
It startles a laugh out of you, and Richie thinks he might love that—the way he surprises you into laughing. You prop yourself up on your elbows and look at him. You kick out a bare foot and press your toes low against his belly, centimeters away from touching the tip of his cock where it stands at attention.
“Not that,” you chide. “That requires prep.”
“Not a no, sweetheart.”
“It’s a no for this moment.”
“Hmm. Interesting.” He grips your ankle and circles it with his hand, and he bends your leg. Pushes it away from him, pushes it closer to you, and it reveals your gorgeous pussy to him: the neat-trimmed curls, the slick arousal, the swollen bud of your clit.
“Jesus Christ, sweetheart,” he groans to see you. “Gotta tell me how you want me, and fucking quick.”
“Missionary works for me,” you reply. “Old reliable.”
So he climbs onto you. He kneels between your legs, then pushes them apart obscenely wide. You stay propped up on your elbows, watching him, but when he settles between your thighs, you fall back against your pillow.
“Good?” he asks.
“You haven’t done much,” you point out.
“Smart-ass.” He reaches down and grasps his cock at the base, and he drags the tip of himself through your folds. He coats himself in your arousal, feels the heat of your pussy even through the latex, then notches himself at your entrance. He looks down and pushes just the tip in, and the sight of it—barely inside you, the promise of burying himself inside you—makes his vision go fuzzy around the edges.
“Richie.” You reach up with one hand to cup his face, and you peer up into his eyes. “Fuck me, please.”
Your other hand finds the small of his back. You can’t quite reach his ass, so you lay your palm against the small of his back and urge him forward, and he pushes into you. He goes slow but steady, and he hears your small gasp as your tight cunt makes room for him. He feels the stretch of it, the smooth muscles twitching at him, and he studies your face for any pain but finds none.
“Pussy’s gripping at me,” he grits out once he’s seated in you. “Guess you needed it bad after all.”
“Don’t gloat.” You bear down on him, squeeze him like a fist, and it makes him choke out a curse. “You needed it bad too, I think.”
“Not complaining here, sweetheart.”
You take his chain in your hand and tug him down to you again. You kiss him, then mumble against his mouth, “so fuck me then, Richard. Move.”
He does as you ask. You’re a pain in the ass, and you’re a representative of all the change occurring in his life without his permission, but he wants to make it good for you. He remembers the way you clung to him that night in the basement, and he wants to capture that feeling again…even as he shoves the memory aside and begins to fuck you in earnest.
He doesn’t thrust in and out so much as up and down; he learned this move a long time ago and knows it feels better for his partner. His thrusts hit every part—each reseating brushes the tip of him against the end of you, and it makes you whine each time. The slide in and out, at this angle, draws along the firm bud of your clit. And each time he pushes himself home, the base of him grinds along your clit too, and it makes him feel like a million bucks when you gasp out his name, warn him that you’re close—
“Fuck, fuck. God, Richie, I’m c-close. Don’t stop, don’t stop, don’t—"
And then it tears out of you: the hard snap of your hips as you lift them to meet his most punishing thrust, the way you tremble under him, your legs shaking, your eyes rolled back in your head. The way your cunt grips him, ripples against him until it feels like he’s being pulled into your body, and the thought takes hold of him. He wants to crawl inside you, wants to fill you with himself, wants to merge with you, and the thoughts are so rapid-fire he feels insane for a moment before he settles.
You open your eyes and blink up at him, surprised. “Holy shit.”
“Told you.”
“Don’t gloat.” You lift your head and kiss the side of his neck, and he adjusts himself and keeps fucking you.
He’s hit his rhythm now; he deals you hard thrusts and you take them. You beg for more. His arms burn as he arches over you. His calves burn as he drives his cock into you, and sweat beads along his hairline. He’s covered in a sheen of it, but he doesn’t stop. He fucks you hard, and his gold necklace swings in time to his thrusts. It hits you in your face until you hook it with a finger and put the fucking thing in your mouth, and he doesn’t know why it's so hot—maybe it makes him think of your mouth on parts of him instead of just his necklace.
He makes you come a second time, and it breaks around you again, leaves you trembling and incoherent, but after you recover, you push him over. It’s easy for you to do—he’s winded as fuck from all his smoking—and Richie finds himself underneath you as you ride him.
He’s happy for the break, but he’s happy to see this side of you. Any shyness from earlier is long gone. You sit astride him and bounce on his cock, and it makes your tits bounce too, and he can look down at where he disappears into your tight, wet pussy.
He’s not going to last much longer, and he tells you so.
“S’fine,” you pant out. “Want you to come too, Richie.”
Then you reach down and take his hands in yours, you place his hands on your tits, and he sort of loves how you take charge at the end. You push your chest into his hands and ride him, and once he’s touching you there—pinching at your nipples until you arch your back—you reach down and touch yourself. He watches, transfixed, as you rub a tight circle against your clit, and he can feel you getting close now. Two orgasms down, he can feel the warning signs.
“Try to come with me,” you order him. “Want to feel it.”
He’s close. He’s been close for a while, has been forestalling his own pleasure by listing out White Sox statistics in his head. But now he wants to come with you as you’ve asked (he wants to do everything for you, anything you ask, he wants all of it, and he struggles to push the thoughts away this time). He breathes in time with your riding, and he feels his balls tighten as his orgasm approaches.
“I’m close,” he warns. “Fuck, sweetheart, are you close?”
“Y-y-yes.” You close your eyes and drop your head, focusing on whatever you’re feeling.
“Gonna come with me?”
“Mmm-hmm.” You take a sharp breath, then moan as you come a third time, and if he doesn’t quite come with you at exactly the same time, it’s close enough: the way your pussy grasps at him, draws him in deeper is enough to push him over the edge, and he shifts his hands to your waist. He pulls you down onto him and stills, feels the pulse of his orgasm as he spills in the condom.
It takes him a long while to recover. He feels weightless. Boneless. He feels like he’s melting into the covers of your bed. Like he could sleep for a hundred years. Like he could give up cigarettes and Xanax if he could just stay here and fuck you whenever his anxiety or insomnia are too much….
You dismount on shaky legs, and you disappear. When you return, you’re in an oversized t-shirt that skims the top of your thighs, and you hand him a warm washcloth.
“You can take your time,” you tell him. “No rush.”
Richie reaches down and pulls the condom off. He ties it off and looks around until he sees a waste bin. He tosses it, then flops back down on your bed.
“Just need a minute,” he says, but his voice is already thick with sleep, and he doesn’t remember anything else until morning when he wakes up to the smell of strong coffee and sizzling bacon.
He doesn’t remember you standing over him, bemused as you watch him snore. He doesn’t remember you lying down beside him, covering both of you with a blanket.
And he certainly doesn’t remember reaching for you in his sleep. He doesn’t remember how you wrap your arms around him, just like that night in the basement of The Beef, and how he sighs at the feeling of you tucked against him again.
#richie jerimovich#richie the bear#richie jerimovich x you#richie jerimovich imagine#richie jerimovich x reader#the bear#tropes and tales
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Food Options for People with Histamine and Salicylate Itolerances
Hi All,
My wife just found out that she has both histamine intolerance and salicylate intolerance. Within days of starting to take antihistamines and eating only very low histamine/salicylate foods, nearly every health problem she's had for the last 15 years (including vision problems, plantar fasciitis, severe GERD, severe brain fog (to the point where we thought she had early onset Alzheimer's), chronic fatigue, and joint pain) literally went away or got markedly better overnight.
The only thing is: If you're really strict on the low histamine and low salicylate diets, it really limits what you can eat. If you're gluten or lactose intolerant as well, that makes things even more difficult.
So I decided to put together some recipes that contain the lowest possible histamine and salicylate burdens. The "safest" list contains only the following: Bamboo shoots, cabbage, celery, iceberg lettuce, peeled white potato, millet, oats, rice, maple syrup, white sugar, distilled white vinegar, saffron, sea salt, canola oil, safflower oil, egg yolk, meat, fish, poultry- very fresh only, true fish only.
Marinade: Mince a stalk of celery, then combine that with a third of a cup white vinegar, a half teaspoon salt, and 2 tbsp maple syrup. Soak your meat or poultry in it before cooking to give it some flavor.
Salad (or anything) Dressing: Whisk together 2 raw egg yolks, 2 tbsp white vinegar, and 2 tbsp canola oil. Salt to taste.
Slaw: Shred a quarter of a cabbage, 3 stalks celery, and 1 can bamboo shoots. Toss in a dressing made from a third of a cup of white vinegar, a tbsp white sugar, and a third of a cup of canola or safflower oil.
Potato and Rice fritters: Cook a cup of white rice until it's soft. Peel and chop a medium potato into 1-in cubes, boil potato until soft, drain and mash. Mix rice and potato, add 2 egg yolks and salt to taste, form into patties, and fry in canola oil.
Potato and Celery Soup: Mince 5 stalks of celery and fry in a tbsp or two of canola oil. Add 4 cups chicken stock (make ahead by boiling a chicken carcass in water with a tbsp vinegar for 3 hours) and 2 large potatoes (peeled and cubed). Boil until the potatoes are soft. Mash the potatoes in the stock, add salt to taste, and serve.
Congee with Pickle: Soak bamboo shoots overnight (or a few hours) in a mixture of 1/3 cup vinegar, a teaspoon salt, and a tbsp sugar. Make a rice or millet soup by cooking grains in about double the water specified on the package. Mash the grain and flavor this soup with salt or sugar to taste. Fry a couple of egg yolks or some fish and place on top. Eat with your bamboo shoot pickle.
Millet Crispies: Pop millet by placing a small amount in a dry frying pan.
Oatmeal: Make oatmeal according to package instructions with salt to taste. Top with fried egg yolks, maple syrup, millet crispies, fried minced celery, slaw, or whatever meat options you have available.
Celery Boats: Shred a cup or so of cooked chicken and toss with salad dressing listed above. Fill stalks of celery with the mixture.
Beef and Cabbage Soup: Fry 3 stalks of minced celery in canola oil at the bottom of a pot. Cut up a half head of cabbage into ribbons and fry with the celery. Remove the celery and cabbage. Put a pound of beef stew meat cut into 1-in chunks (or ground meat of choice) in the pot and brown. Add the celery and cabbage back in, add 6 cups water or stock, and boil with salt to taste until at least the meat is cooked through, about 20 minutes.
Lettuce wraps: Brown a pound of ground chicken in a pan with 3 stalks minced celery, half a cup of chopped bamboo shoots, a tbsp of vinegar and salt to taste. When cooked through, carefully remove leaves of iceberg lettuce from a head. Fill with meat mixture and enjoy. Serve with rice.
Rice Pudding: Whisk together 4 egg yolks, a quarter cup maple syrup, 2 tbsp glutinous rice flour, a pinch of salt, and a scant cup of water. Add this to a pot with 1.5 cups COOKED rice. Stir on medium heat until the rice has absorbed most of the liquid but is still somewhat pour-able. Pour into a small casserole type dish and chill in the fridge to set.
Contains wheat, fresh dairy, onion, parsley:
Beef Stew: Cook 4 stalks minced celery and 1 minced medium onion in butter or ghee until soft. Add 1 lb beef stew meat cut into 1-in chunks and brown. Add 6 cups stock or water and salt and parsley to taste. Whisk together 1/2 cup water and 1/2 cup flour and add to mixture. Peel and cut 2 medium white potatoes and add to mixture. Bring to a low boil and simmer until meat and potato chunks are cooked through- about 20 minutes.
Flat breads: Combine 3/4 cup water and 1/4 cup butter, oil, or ghee with 2 cups flour (adjust amounts as needed to create a workable dough). Roll into flat rounds and cook on a dry skillet.
Mashed Potatoes with Onion: Peel and cut 4 large white potatoes into 1-in cubes. Place in a pot with water to cover. Boil for 20-30 minutes. While boiling, mince 1 large white onion and cook in butter, oil, or ghee until caramelized. Drain and mash potatoes. Add onion to potatoes along with a tbsp dried parsley and salt to taste and cream or milk to taste. Stir everything together.
Deep Fried Cheese Curds, Chicken Nuggets, Battered French Fries, or Onion rings: Combine 1 cup milk, 1 cup flour, 1 tbsp onion powder, 1tsp baking soda, and salt to taste. Bring 2-3 inches of canola oil or lard to frying temp. Dump 1lb of cheese curds, 1-in flattened chunks of chicken, sliced white potato, or sliced onion in batter, and spoon them into the frying oil. Fry until crispy and remove onto a plate lined with paper towels. See "Salad Dressing" in previous comment for something to dip in.
Maple Milk: Put a few tbsp maple syrup into a glass of warm or cold milk for a treat.
Cheesy Dessert Tacos: Make flatbreads listed above. Mix together 2 tbsp maple syrup with a half cup plain farmer's cheese or goat cheese. Spread on flat breads and fold like a taco.
Cheesy Dinner Tacos: Combine 2 tsp onion powder and 2 tsp dried parsley with a half cup plain farmer's or goat cheese. Spread on flatbreads. Add shredded cooked chicken and shredded cabbage. Fold like a taco.
Mapley "Crime" Brulee: Whisk together 6 egg yolks, 4 tbsp maple syrup, and 2.5 cups heavy whipping cream in a pot over low heat, whisking continuously until thick. Pour into ramekins, sprinkle with white sugar, bake until set, then broil until the tops are crispy.
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"Finally, food" for the prompt list, please!
Dearest G'raha,
The longing I feel for you and Lu'elle has only grown with the distance between us. Linkpearl is not enough, I want you here by my side. This place… it is beautiful.
You should be here seeing this for the first time, too.
She lets the pen hit the table. She decided against letters, knowing they'd take much too long to reach him, so a journal would have to do. He had even gotten her a brand new one, marked special for this occasion. Write down what you see, what you experience, and I will see it through your eyes.
Yet here she was, writing a letter anyway. She sighs. How to put into words all the new things she’d seen just in Tuliyollal alone? The beach, the history, the temple… all such glorious sights that not even her words could do them justice.
He had made it clear to her before she left that he did not mind staying behind with their daughter. If fortune should favor him, he’d be able so visit with her soon. It was only temporary, that they’d be apart. Yet the moment she got on the ship, she missed them both terribly.
Her musing is interrupted by the waiter, returning with her food, “Here we are! The taco trio— one fish, one vegetarian, and one of seasoned meat!”
Eisha looks up as the waiter delivers her food. Her stomach growls loudly; she’d forgotten for a moment just how hungry she was— it had been a quite the hike to see all the sights Wuk Lamat wanted them to see, and after Bakool Ja Ja had crushed their first attempt at these tacos, she was ready to see what the fuss was all about.
"Ah, finally. The long awaited tacos, thank you!" she replies, flashing her Warrior of Light grin. He nods, and leaves her to her food.
Before her sat three steaming corn shells stuffed to the brim. She tries the seafood first, the flaky fish melting against her tongue. The tangy slaw of cabbage on top brought it all together, and she crunched through the first one quickly.
The second one had a seasoned bean base, warm and hearty. It was accompanied by fresh lettuce, spicy salsa, and a melted cheese. This one was a bit messier than the others, leaving lots of pieces on the plate.
The last one had spicy shredded meat and was topped with fresh herbs, pickled onions, and a crumbly cheese. This type was what most of the other patrons had ordered.
With only the scraps of the meal left, she carefully jots down the finer details of each taco. If she is going to try all the food stands here, she will need an accurate record of everything she tries.
Its not the only thing she writes, though. She continues the letter to her beloved.
I will show you this place as soon as I can. In the meantime, I will seek out the best spots to see and the best places to eat. I will wine and dine you all across Tural, to thank you for making the sacrifice to stay home with our little treasure.
~ Your dearest Eisha
#ffxiv#hi hello i answered this 2 years later lol oops#dawntrail#my writing#wolgraha#wol x graha#wol x g'raha#ffxiv fanfic#grahawol#only mild spoilers for like the first 10 minutes of the expac#ffxiv writing#eisha pantera#g’raha tia#ship: rewrite the stars
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50 Air Fryer Meals Under 300 Calories
Not sure what to make with your air fryer while keeping things under 300 calories? Here’s a diverse list of 50 delicious options, including vegan dishes
Air Fried Chicken Tenders Chicken breast strips with a light breadcrumb coating. Approx. 280 calories for 4 tenders.
Air Fried Turkey Meatballs Ground turkey mixed with herbs and spices. Approx. 250 calories for 6 meatballs.
Buffalo Chicken Bites Chicken pieces coated in buffalo sauce and breadcrumbs. Approx. 270 calories for 6 pieces.
Crispy Air Fried Shrimp Breaded shrimp with lemon zest. Approx. 290 calories for 12 shrimp.
Garlic Parmesan Air Fried Salmon Salmon fillets with garlic and Parmesan crust. Approx. 280 calories per fillet.
Air Fried Fish Tacos Lightly breaded fish fillets with cabbage slaw. Approx. 290 calories for 2 tacos.
Spicy Air Fried Cauliflower Bites Cauliflower florets tossed in a spicy seasoning mix. Approx. 230 calories for 1 cup.
Crispy Air Fried Brussels Sprouts Brussels sprouts with balsamic glaze. Approx. 260 calories per serving (1 cup).
Air Fried Zucchini Fries Zucchini sticks coated in a light breadcrumb mixture. Approx. 240 calories for a serving of 10 fries.
Air Fried Sweet Potato Chips Thinly sliced sweet potatoes with sea salt. Approx. 270 calories for 1 cup.
Healthy Air Fried Chickpeas Roasted chickpeas with paprika and garlic powder. Approx. 230 calories for 1 cup.
Air Fried Apple Chips Thinly sliced apples with cinnamon. Approx. 150 calories for 15 chips.
Air Fried Veggie Frittata Eggs with mixed vegetables, cooked in a small skillet. Approx. 280 calories per serving (1 slice).
Air Fried Breakfast Burrito Egg whites, spinach, and salsa in a low-carb tortilla. Approx. 290 calories per burrito.
Stuffed Air Fried Avocados Avocado halves filled with egg whites and seasonings. Approx. 270 calories for 2 halves.
Air Fried Onion Rings Onion slices with a light breadcrumb coating. Approx. 290 calories for 8 rings.
Crispy Air Fried Tofu Bites Marinated tofu cubes coated in breadcrumbs. Approx. 250 calories for 1 cup.
Air Fried Spiced Nuts Mixed nuts with chili powder and garlic. Approx. 280 calories for ¼ cup.
Air Fried Stuffed Mushrooms Mushrooms filled with a light cheese and herb mixture. Approx. 260 calories for 5 mushrooms.
Air Fried Eggplant Parmesan Bites Eggplant cubes with marinara and Parmesan. Approx. 280 calories for 1 cup.
Air Fried Broccoli Florets Broccoli with a sprinkle of garlic and herbs. Approx. 200 calories for 1 cup.
Air Fried Carrot Fries Carrot sticks with a light seasoning. Approx. 200 calories for 1 cup.
Air Fried Green Bean Fries Green beans with a crispy breadcrumb coating. Approx. 220 calories for 1 cup.
Air Fried Portobello Mushroom Caps Portobello mushrooms with a balsamic glaze. Approx. 180 calories for 2 caps.
Air Fried Cucumber Chips Thin cucumber slices with a light seasoning. Approx. 100 calories for 1 cup.
Air Fried Eggplant Slices Eggplant slices with a light breadcrumb coating. Approx. 250 calories for 1 cup.
Air Fried Spicy Brussels Sprouts Brussels sprouts with a spicy seasoning blend. Approx. 260 calories for 1 cup.
Air Fried Spiced Edamame Edamame pods seasoned with chili and garlic. Approx. 200 calories for 1 cup.
Air Fried Sweet Potato Wedges Sweet potato slices with a light seasoning. Approx. 250 calories for 1 cup.
Air Fried Vegan Falafel Chickpea patties with herbs and spices. Approx. 270 calories for 4 pieces.
Air Fried Garlic Parmesan Asparagus Asparagus spears with a light garlic and Parmesan coating. Approx. 240 calories for 1 cup.
Air Fried Stuffed Bell Peppers Bell peppers filled with a mixture of quinoa and black beans. Approx. 280 calories for 1 pepper.
Air Fried Spicy Chicken Drumsticks Chicken drumsticks with a spicy rub. Approx. 290 calories for 1 drumstick.
Air Fried Tofu Satay Tofu skewers with a light satay sauce. Approx. 270 calories for 4 skewers.
Air Fried Vegetable Spring Rolls Spring rolls filled with mixed veggies. Approx. 280 calories for 2 rolls.
Air Fried Coconut Chicken Bites Chicken pieces coated in shredded coconut. Approx. 280 calories for 6 pieces.
Air Fried Lemon Garlic Mushrooms Mushrooms with a lemon garlic seasoning. Approx. 200 calories for 1 cup.
Air Fried Sweet Potato Chips Thin sweet potato slices with a touch of sea salt. Approx. 270 calories for 1 cup.
Air Fried Spiced Chickpeas Chickpeas seasoned with cumin and paprika. Approx. 230 calories for 1 cup.
Air Fried Caramelized Brussels Sprouts Brussels sprouts with a touch of maple syrup and balsamic. Approx. 260 calories for 1 cup.
Air Fried Green Bean Almondine Green beans with almonds and a hint of lemon. Approx. 240 calories for 1 cup.
Air Fried BBQ Cauliflower Wings Cauliflower florets coated in BBQ sauce. Approx. 270 calories for 1 cup.
Air Fried Avocado Fries Avocado slices with a crispy coating. Approx. 250 calories for 1 cup.
Air Fried Pineapple Chunks Pineapple pieces with a sprinkle of cinnamon. Approx. 150 calories for 1 cup.
These options offer a mix of tastes and textures, perfect for keeping your meals varied and enjoyable while staying within your calorie goals.
#food list#vegan food#vegetarian#air fryer#foodie#wellness#energy#today#yum#health#thinspø#just girly things#libra#scorpio#leo#veggies#veganfood#food#vegan#lunch#weight loss#healthy#healthy eating
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making sticky glazed ribs w toasted spices and soy and maple tonight to serve with a crisp scallion cabbage slaw and steamed rice to manifest some warm weather lol
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Jalapeno Corn Coleslaw Ingredients: 8 cups shredded Napa or green cabbage 3 ears fresh corn (about 2 cups) 1/2 large jalapeno, minced (about 1/4 cup) 1/2 bunch fresh cilantro, finely chopped (about 1/2 cup) 2 green onions, sliced thin (about 1/4 cup) Dressing Ingredients: 3/4 cup mayonnaise 3 tablespoons sugar 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 1 teaspoon celery seeds 1/2 teaspoon kosher salt Directions: In a large mixing bowl, combine the shredded cabbage, corn, minced jalapeno, cilantro, and green onions. In a smaller bowl, whisk together the mayonnaise, sugar, Dijon mustard, lime juice, celery seeds, and kosher salt until smooth. Pour the dressing over the cabbage mixture and toss everything together until evenly coated. Serve immediately or refrigerate until ready to enjoy. Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Kcal: 180 kcal per serving Servings: 8 servings This Jalapeno Corn Coleslaw is the perfect combination of crunchy cabbage, sweet corn, and the zesty kick of fresh jalapeno. The creamy dressing, infused with Dijon mustard, lime juice, and celery seeds, ties everything together with a delightful balance of tangy and sweet flavors. Fresh cilantro and green onions add an extra layer of brightness, making this slaw a refreshing yet bold side dish. Its a great addition to summer barbecues, picnics, or as a topping for tacos and sandwiches. The heat from the jalapeno can be adjusted to suit your preference, making this coleslaw a versatile and crowd-pleasing favorite.
#coleslaw#jalapenocorncoleslaw#spicyslaw#freshcabbage#cilantrolovers#slawrecipe#easyrecipes#sidedishes#spicycoleslaw#summerrecipes#bbqside#cornsalad#spicycornslaw#quickanddelicious#flavorfulrecipes#foodblogger#delicioussalads#freshflavors#grillingsides#zestyslaw#cooking#food#kitchen#recipes#snack#foodie#foodpics#bread#baking#recipe
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i like hearty veggies so much.. idk what to do with veggies that areny like that (outside of like. the obvious staples). like i got red cabbage to make a slaw for tacos but outside of that wtf do i use red cabbage for. I don't really like red cabbage. i guess im gonna be making shrimp tacos until the cabbage is done
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Here’s Your First Peek at Blake Shelton’s Las Vegas Honky Tonk Bar
Blake Shelton’s sprawling country bar will offer some of the best views in Las Vegas
by Janna Karel Jan 4, 2024, 1:49pm PST
Janna Karel is the Editor for Eater Vegas.
Blake Shelton’s Ole Red, a sprawling, multi-story bar, dance hall, music venue, and restaurant, opens soon, and when it does, it may offer the best rooftop view of the Las Vegas Strip. Shelton broke ground on Ole Red in January of 2023 in front of the Horseshoe Las Vegas. Since then, construction crews have been building the four-story Tennessee-born restaurant, chefs have been developing a menu with dishes that are exclusive to Las Vegas, and Shelton’s team has been bulking up the roster of musical acts that will perform on stage beneath the 4,500-pound ceiling-mounted tractor.
The roughly 27,000-square-foot country bar has four levels. On the first floor is a stage in front of a 38-foot-tall LED screen that can project images to complement shows or be divided into smaller screens for broadcasting sports and other events. The second and third stories overlook the stage and each floor has a bar at the back and fully modular seating — meaning that each floor can offer traditional restaurant-style tables, lounge-style seating, or even have the furniture cleared away to make room for dancing.
The second floor has a first for Las Vegas — a direct walkway into the honky tonk. The elevated pedestrian walkway stretches from the Bellagio Las Vegas Hotel and Casino side of Las Vegas Boulevard to right inside the bar. Both stories have outdoor balconies, offering views of the Grand Bazaar Shops to the East and the Fountains at Bellagio to the west.
The fourth floor is up on the rooftop and will offer a more exclusive experience. Reservations will be encouraged for evening VIP dining, with semi-private cabanas and lounge seating reserved with table minimums. The rooftop will have regular dining at lunch time, then transition to nightlife service around 9 p.m. every night, with cocktail menus and entertainment unique to the fourth floor.
The view from the center Strip rooftop is panoramic, offering views from the Mandalay Bay at the south end of the Strip to the Mirage at the north end. It’s primed for viewing big events like the Formula One Las Vegas Grand Prix and parades for the Golden Knights or Las Vegas Aces, with more than a mile of visibility in either direction. Ole Red can seat about 670 people, or offer standing room for more than 1,100. It’s a capacity that warrants the facility’s two kitchens.
Rendering of Ole Red.
The menu will have about 17 items from Ole Red’s locations in Tennessee, Florida, and Shelton’s hometown of Tishomingo, Oklahoma. Chef Mark Boor spent months developing a further 17 dishes that will be unique to Las Vegas. There will be appetizers like the Turnin’ Me On loaded tots, which are rounds of house-made crispy tots piled high with truffle salt, bacon, parmesan, herbs, a sweet bourbon onion and tomato jam, and a smoked black bean aioli. Shrimp corn dogs are Boor’s answer to “Vegas-ifying” the corn dog — coating skewers of shrimp in a light and flaky batter, served with three types of aioli. Boor says his favorite dish, and one he expects to be a crowd-pleaser, is the blackberry crispy chicken sliders. The three mini sandwiches are layered with sweet blackberry compote, a tangy whipped goat cheese spread with jalapenos, cabbage, and super crispy chicken on brioche buns.
Leaning into the West Coast-adjacent location, the menu will have a street corn salad with roasted corn and cotija cheese and mahi-mahi tacos with slaw and avocado. The Hell Right burger is 10 ounces of ground short rib, brisket, and chuck with hatch green chiles, pepper jack cheese, and smoked mushrooms — the result a super juicy burger requiring a two-hand grip. And there’s also the Ole Red ribeye, a 20-ounce bone-in ribeye with spiced chipotle butter, horseradish mashed potatoes, and crunchy slaw.
Ole Red Las Vegas and Ryman Hospitality Properties say that this will be the chain’s largest location to date. With a focus on live country music, the bar will predominantly boast a soundtrack of acoustic solo artists during the day, bands in the evening, and even DJs performing after dark. General manager, Ryan Klaasen says that on most days, the restaurant will be organized for lunch service through the afternoon, and then the tables and booths may take on whatever redecorating is needed to accommodate the night’s entertainment.
“I’ve been coming here a long time. I hosted award shows and worked concerts and was a fan and witness to Gwen Stefani’s residency,” Shelton said at an announcement for the bar last January. “And every time I’m here, I want to see some damn country music.” Shelton said he expects that Ole Red will welcome talent from unsigned singers and artists previously featured on The Voice. He’s also pitched a night in which visitors play talent scouts, listening to music from country artists in a venue with concert-quality production.
While Ole Red doesn’t have an opening date yet, it is expected to open within the next few weeks.
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i have a bunch of coupons that make popeyes like, reasonably priced so the plan is to just make a big thing of red cabbage slaw and eat that with the popeyes #nutrition
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