#chicken seasoned with only salt and pepper

[bulliness]

White people pad thai here i come baby 🤤

[emailandpassword]

Leon being able to cook but he can literally only make variations of chicken, veggies, and rice

What’s for dinner? Grilled rosemary lemon chicken, asparagus, and wild rice

The next day? Grilled cayenne chicken, steamed broccoli and cauliflower, ancient grain mix

Day after that? Caldo de pollo con arroz

[cheryxshug]

my mom just made the most white person meal jesus christ

[bloomzone]

A PROGRAM OF A HEALTHY DIET

(with idea)

- inspired by Korean idols !

By: ★﹕byeolgιrᥣ﹒

"Take care of yourself, That's the priority, You can only recieve love if you love yourself, I hope you think of yourself as a priority, Then people around you will love you"

- Jang Wonyoung

Breakfast:

1. Overnight oats with almond milk, chia seeds, sliced banana, and a drizzle of honey.

2. Whole grain cereal with skim milk, topped with mixed berries and a sprinkle of flaxseeds.

3. Veggie omelette made with bell peppers, onions, and mushrooms, served with whole grain toast.

4. Smoothie bowl with blended spinach, frozen mixed berries, Greek yogurt, and a handful of granola.

Mid-Morning Snack:

1. Sliced cucumber and cherry tomatoes with hummus.

2. Rice cakes with avocado mash and a sprinkle of black pepper.

3. Cottage cheese with sliced strawberries and a drizzle of balsamic glaze.

4. Whole grain crackers with tuna salad (made with Greek yogurt instead of mayo) and cucumber slices.

Lunch:

1. Quinoa salad with diced mango, black beans, diced bell peppers, and a lime vinaigrette dressing.

2. Whole wheat wrap filled with grilled chicken, lettuce, tomato, avocado, and mustard.

3. Lentil soup with a side of mixed greens salad and a whole grain roll.

4. Brown rice bowl with stir-fried tofu, broccoli, carrots, and a teriyaki sauce.

Afternoon Snack:

1. Sliced apple with a spread of almond butter and a sprinkle of cinnamon.

2. Edamame beans sprinkled with sea salt.

3. Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

4. Air-popped popcorn seasoned with nutritional yeast and smoked paprika.

Dinner:

1. Grilled shrimp skewers with quinoa pilaf and roasted Brussels sprouts.

2. Baked cod fillet with roasted sweet potatoes and steamed green beans.

3. Turkey chili served over baked sweet potatoes and topped with diced avocado.

4. Whole wheat pasta with marinara sauce, lean ground turkey, and sautéed spinach.

Evening Snack (optional):

1. Sliced pear with a sprinkle of cinnamon and a few squares of dark chocolate.

2. Celery sticks filled with almond butter and topped with raisins.

3. A small handful of mixed nuts (such as almonds, cashews, and pistachios).

4. Herbal tea with a squeeze of lemon and a small piece of cheese.

These meal ideas offer a variety of nutrients while keeping the overall calorie intake in check for a healthy and balanced diet.

[joelmillerisapunk]

Howdy Honey I. can't get you off my mind

series masterlist masterlist

wordcount: 6,709

summary: After a tumultuous fall from your horse that leaves you with a fractured wrist and bruised ribs, you find solace in the strong arms and gentle care of Joel Miller, the new ranch hand whose rugged exterior hides a tender heart.

warnings: mentions of falling, fracture, eventual smut, slowburn, age-gap, some fluff, two stubborn people falling in love, angst, from both your and Joel's pov

notes: First of all thank you to all of you for supporting the masterlist, I am absolutely blown away! I appreciate the heck out of you all so very much! <3 <3 Second thank you sm to @joelslegalwhre for screaming with me about all of this ily. Third I wrote this after my own experiences falling off a horse and being carried by a hot cowboy at work. K I'm gonna go panic, love you all bye. gif is by @tomshiddles divider by @saradika-graphics

The sun is high and unforgiving, casting a golden hue over the sprawling acres of your family's ranch—a place where the West still feels wild and untamed. The ranch, nestled in a valley surrounded by rugged mountains, is a patchwork of green pastures, dotted with grazing cattle and horses. The main house, a sturdy two-story structure with a wraparound porch, stands proudly at the heart of the property, its whitewashed walls and red roof are like a beacon for the lost amidst the vast expanse of land. You can always find your way back home.

To the east lies the stables, a long, low building with enough room to house two dozen horses comfortably. Its wooden walls have weathered to a soft gray, and the scent of hay and horse is always present in the air. Just beyond the stables is the equipment barn, filled with tractors, balers, and all manner of tools necessary for maintaining the ranch. The sound of metal clanging against metal often echoes from within as ranch hands tend to repairs or prepare for the day's work. A little further out is the chicken coop, bustling with activity as hens peck at the ground and roosters crow their morning greetings.

On the southern end of the ranch, a series of fenced-in training pens are set up for breaking in new horses or for practicing roping skills. It's here that you often find the newly hired ranch hand, Joel Miller, expertly mending a section of split-rail fence or guiding a young colt through its paces with patience and skill honed over decades. 

You've grown up with the scent of hay and the sound of hooves on dirt, a life that's as much a part of you as the blood in your veins. Recently, your parents brought on a few new ranch hands, a decision driven not only by their advancing years and a growing wanderlust but also, you suspect, by a desire to ensure you're well looked after in their absence. It didn't seem to matter how many times you'd promised that you and [name] the very first and only other person hired to help around, could take care of the ranch -  they never let go of the fact you weren't five anymore. 

Today you find yourself working a little less hard because of Joel Miller, the new ranch hand that looks like he stepped straight out of a Western movie. You watch him from afar as you make your way to take your horse out, his muscles straining against his plaid shirt as he repairs a section of fencing. He moves with an easy grace despite his age and broad build. His salt-and-pepper hair peeks out from under his worn cowboy hat, and you can't help but feel a pull towards him, something beyond the usual respect for a seasoned hand.

The ranch is alive with activity as you prepare Daisy for her daily run. The horses in the nearby pasture lift their heads at your approach, their ears pricked with curiosity. Daisy nickers softly, her tail swishing in anticipation as you lead her out of her stall and toward the open pasture. As you trot along one of the well-worn trails, you pass by landmarks that tell stories of your family's history; there's an old rusted tractor from your grandfather's time, now half-buried in wildflowers; a grove where you used to play hide-and-seek with your siblings; and further on, an ancient stone marker placed by settlers who once claimed this land as their own. Each sight brings back memories that are as much a part of you as they are a part of this place. 

But today, these familiar sights are merely blurs in your peripheral vision as Daisy gallops across the landscape. The wind whips through your hair, and you feel a rush of adrenaline as the horse's muscles move powerfully beneath you. It's in these moments that you feel most at peace, in harmony with the natural world around you.

Suddenly, a sharp cry from Daisy breaks the rhythm of her gait. You pull sharply on the reins as a jackrabbit darts out from the underbrush, its sudden appearance startling her. In an instant, your peaceful ride turns to chaos. Daisy rears up, her eyes wide with fear, and you're thrown from the saddle, the world a blur of blue sky and golden earth. The impact is jarring, knocking the breath from your lungs as you hit the ground hard. Pain radiates from your side and arm. As you lie there, struggling to catch your breath, Daisy gallops away towards the safety of the stables, leaving you alone in a cloud of dust.

The sun beats down mercilessly upon you as waves of pain wash over your body. You try to move but find that even breathing is a challenge. You try to push yourself up, but a wave of nausea forces you back down. It's then that you hear the pounding of hooves approaching fast and boots hitting the ground. 

"Easy there, easy," a familiar voice drawls as strong hands gently roll you onto your back. Joel's face swims into view, his brow furrowed with concern. "Looks like ya had a bit of a tumble, darlin'. Can you tell me where it hurts?" His voice is deep and soothing, cutting through the haze of pain. You manage to point to your side, wincing as he carefully probes the area. "Just bruised, I reckon," he says after a moment, his touch is surprisingly gentle for such calloused hands. "Your arm too. We should get ya back to the house. Might have t'see the doctor."

Over my dead body, you think to yourself.

With surprising ease, Joel scoops you up into his arms, cradling you against his chest. You can't help but notice the warmth radiating from his body. It's an intimacy that makes your breath hitch in your throat—a sensation that has nothing to do with your injuries.

"Gave me quite the scare there darlin," Joel remarks as he carries you towards his waiting horse. His tone is light but there's an undercurrent of something else—affection? worry? "What were you thinkin’ taking Daisy out alone after that storm last night? These trails can be treacherous."

You want to argue that you're capable and don't need help, that it was just a routine ride and something spooked Daisy but arguing takes energy—energy that's currently in short supply thanks to the pain radiating from your side and shooting through your arm. Instead you murmur a weak apology. "Didn't think it’d be a problem."

Joel chuckles softly. "Well, I reckon that's part of the adventure, ain't it? Never quite knowing what the day's gonna bring." He adjusts his hold on you slightly, his grip firm yet careful. "But next time, maybe wait for someone to come with you. Safety in numbers and all that."

As he settles you onto his horse, he keeps a steady hand on your back, “you okay darlin?” He asks, making sure you're secure before you nod and he swings up behind you as gently as he can. The closeness is overwhelming; his body is a solid wall of heat at your back, and you can feel the muscles in his thighs as they grip the horse's flanks. It's a strange mix of vulnerability and safety, being so close to this man who just (weeks/days?) ago was a little more than a stranger.

The ride back to the ranch is a blur of sensations—the rhythmic sway of the horse beneath you, the scent of leather and sweat mingling with Joel's unique aroma of woodsmoke and something undeniably masculine. You find yourself leaning into him without thinking, seeking comfort in his strength.

"Almost there," Joel reassures you as the house comes into view. His breath is warm against your ear, sending an unexpected shiver down your spine. "We'll get some ice on those bruises and take a look at you."

Once at the ranch house, he carries you inside and sets you down gently on the living room couch crouching beside you to remove your boots. His fingers brush against your skin accidentally as he works them off one by one—a touch that sends sparks racing along your nerves despite yourself and despite any rational thought about how much older he is than you. You quickly blink them away.

"Ice pack," he commands firmly but kindly before disappearing into the kitchen. You hear the clinking of ice being scooped from the freezer. 

As Joel returns from the kitchen, the air in the room shifts subtly. He kneels beside you on the couch, his movements deliberate and gentle. "This might be a bit cold at first," he warns, his voice carrying a hint of gruffness that hadn't been there before.

You nod, bracing yourself for the shock of cold. But when he lifts the hem of your shirt to expose your bruised side, the brush of his fingers against the sensitive skin of your stomach sends an unexpected wave of heat coursing through you. It's a clinical touch, meant only to aid in your recovery, but the proximity of his hands to the curves of your body is not lost on you.

He places the makeshift ice pack against your side, the cold seeping your body. You can't help the sharp intake of breath as the icy chill envelops the tender area. Joel's eyes flick to yours, concern etched across his features.

"Sorry, darlin'," he murmurs, his gaze lingering on yours for a moment longer than necessary. "I know it's uncomfortable, but it'll help with the swelling."

You give him a small, reassuring smile, trying to convey that you understand—that you appreciate his attentiveness. As he holds the ice pack in place, his other hand comes to rest on your hip, a steady presence that seems to anchor you amidst the discomfort.

The room is silent save for the soft ticking of the grandfather clock and the occasional crackle of ice as it begins to melt against your skin. You can feel the heat of Joel's palm through the fabric of your jeans, and you find yourself acutely aware of every point of contact between you.

After a few minutes, he slowly lifts the ice pack away, his eyes scanning your side with a practiced eye. "How does it feel now?" he asks, his voice a low rumble that seems to resonate within you.

"A bit better," you admit, the pain having dulled to a manageable ache.

He nods, his attention still focused on your injury. With a gentle touch that belies his rugged exterior, he traces the edge of the bruise with his fingers, his touch feather-light yet firm. The sensation sends a shiver up your spine, and you find yourself holding your breath, waiting for his next move.

"You're gonna be sore for a few days," he says. "But I think you'll live."

As he withdraws his hand, you feel an odd sense of loss, as if the warmth of his touch had become a lifeline in the midst of your pain. You watch as he rises to his feet, his tall frame casting a shadow over you.

"Thank you, Joel," you manage to say, your voice barely above a whisper. The words feel inadequate, but they're all you have to offer in this moment.

The corners of Joel's mouth twitch into a small smile, and he gives a nod, turning back towards the kitchen 

While he's gone, you take the opportunity to study him from afar as he walks through the open room to the kitchen. There's an air of quiet strength about him, a sense of resilience. You find yourself wondering about his past—where he came from, what brought him here to your family's ranch. But those questions will have to wait for another time; right now, just talking and moving is enough of a challenge without adding an interrogation into the mix.

Joel returns with a glass of water and some painkillers. "Here," he says gently, helping you sit up enough to swallow the pills before lying back down against the cushions with a wince at the sharp pain in your side again.

“Rest up now," Joel instructs. “I'll take care of things around here for the rest of the day. You just focus on healin.”

You drift in and out of sleep on the couch and everytime you drift out you see Joel lingering around keeping watch over you like some kind old west guardian angel dressed in denim. 

As the day wanes and the shadows grow long across the hardwood floors, you stir from your uneasy slumber. The pain in your side is a dull roar now, thanks to the medication Joel provided. You blink slowly, your eyes adjusting to the dim light of the living room. The ranch is quiet, save for the occasional creak of the old house settling and the distant sound of Joel's voice as he talks to one of the horses in the stable.

Your heart flutters at the thought of him—his rugged features, his gentle touch, and those eyes that seem to see right through you. It's a dangerous path your thoughts are taking, but you can't help it. There's something about Joel that draws you in, despite the years between you.

The front door opens with a soft squeak, and Joel steps inside, his boots leaving a trail of dust on the floorboards. He looks weary but satisfied, his shirt damp with sweat from a hard day's work. His gaze finds you instantly, and a warm smile spreads across his face.

"You're awake," he observes needlessly as he approaches. "How're you feeling?"

"Sore," you admit with a small grimace as you try to sit up straighter on the couch. "But better than before." You didn't want to admit how bad your arm was actually killing you.

Joel nods in approval before disappearing into the kitchen again—a man of few words but many actions. He returns a bit later with a steaming mug in hand and offers it to you carefully so as not to spill any on your lap. 

"Chamomile tea," he explains gruffly when he sees your questioning look at what seems like an unusual choice for someone like him, someone who seems more accustomed to strong black coffee than herbal infusions. "It'll help with any lingering pain and help ya sleep." 

You take a tentative sip; making sure to grab the cup with your good hand it's sweetened just how you like it—a small detail that makes your chest tighten unexpectedly because it means he's been paying attention even when he didn’t have to be.  The warmth seeps into your hands as much as into your insides making everything feel less daunting all at once despite your injuries.

The evening settles in, casting a cozy glow over the living room. The ranch is quiet, the animals bedded down for the night, and the chores all done. Joel lingers, his presence a comforting constant in the otherwise empty house. He settles into the armchair across from you, the lines of his face softened by the dim light.

"You should eat somethin’," he suggests, already rising from his chair. "I'll fix ya up a plate."

Before you can protest, he's back in the kitchen, the clatter of dishes and the smell of food wafting through the air. You can't help but smile at his insistence. It's been a long time since anyone has taken care of you like this.

Joel returns with a tray balanced in one hand—a simple meal of soup and a sandwich, cut into manageable pieces. He sets it down on the coffee table, pulling it closer to you. "Eat up," he urges, his tone gentle but firm. "You need to keep your strength up."

As you eat, he watches you, his gaze never straying far. It's an odd sensation, being the focus of such intense attention, but you find yourself not minding it. There's a sense of security in his watchfulness, a feeling that you're not alone in this big house.

When you've finished eating, Joel takes the tray away, leaving you to sip your tea in peace. The painkillers are starting to wear off, and as you move to adjust your position on the couch, a sharp, stabbing pain shoots through your arm, causing you to yelp in surprise and discomfort.

Joel, who has been quietly cleaning up the remnants of dinner in the kitchen, is at your side in an instant. "What is it?" he asks, his voice laced with concern. "Did you move wrong?"

"It's my arm," you admit through gritted teeth, cradling the injured limb with your other hand. "I think I might have aggravated it."

With a nod, Joel gently takes your arm in his hands, his touch firm yet gentle. He probes the area with practiced ease, watching your face for any signs of pain. When he reaches a particular spot, you can't help but flinch, a hiss escaping your lips. “Shh, I know. Easy, easy," he soothes you like a wounded animal, before releasing your arm. His brow is furrowed, his lips pressed into a thin line. "I don't like the look of this. Could be broken, or at least badly sprained. We need to get you to a doctor first thing in the mornin’."

"I'm sure it's fine, Joel," you argue weakly, not wanting to cause a fuss. "It's probably just a bad bruise. I'll be okay after a good night's sleep."

But Joel is having none of it. "No, it ain't fine," he says firmly, his tone leaving no room for argument. "You could be doin’ more damage by not getting it checked out. I'll drive you to the clinic myself in the morning. This ain’t up for debate."

You know that look on his face—it's the same one he wears when he's dealing with a stubborn horse or a difficult piece of machinery. There's no point in trying to dissuade him when he's made up his mind. And truthfully, the idea of having a professional assess your injuries is somewhat of a relief.

"Alright," you relent with a sigh, the fight draining out of you. "I'll go to the doctor in the morning."

Joel's expression softens, and he gives your good shoulder a gentle squeeze. "That's the smart choice, darlin'. We'll get you fixed up in no time."

As he moves away to finish tidying up the kitchen, you find yourself watching him, a mix of gratitude and something deeper swirling within you. Despite the pain and the uncertainty of your injuries, you can't help but feel a sense of safety and comfort with Joel around. You're taken from your thoughts when Joel comes back into the living room. "I should be gettin’ home," Joel says after a while, his voice low and reluctant. "But I'll be back first thing to check on you."

You nod, trying to hide your disappointment. The house feels too big, too empty to be without him in it. "I'll be okay, Joel," you assure him, trying not to worry him, though the words taste like a stale cigarette on your tongue. "Thank you for everything."

He gives you a long, searching look before nodding slowly. "Alright then," he says, rising from his chair. "You remember what I said about not pushin’ yourself too hard?"

"Yes," you reply with a small smile. "Rest and recovery."

"That's right," he affirms, pulling on his jacket. "And don't hesitate to call me if you need anything—no matter the time."

You watch as he heads for the door, his silhouette framed by the night outside. Just before he steps out into the darkness, he turns back to you, his eyes reflecting the soft light of the living room. "Goodnight darlin," he says, his voice carrying a hint of something unspoken.

"Goodnight, Joel," you whisper back, the words hanging in the air long after he's gone.

The house is silent once more, save for the ticking of the old grandfather clock in the corner. You finish your tea and carefully set the mug aside, the warmth of it still lingering on your lips. With a sigh, you settle back against the cushions, the pain in your side a dull reminder of the day's events.

As the night deepens, you find yourself reaching for your phone, your fingers typing out a message before you can second-guess yourself.

Hey. Just wanted to say thank you again for today. I'm okay, just wanted to say thanks. Hope you got home safe.

What you really meant was, “please come back I'm fucking scared being alone.”

You hit send before you can change your mind, the message disappearing into the ether. Minutes tick by with no response, and you chide yourself for expecting otherwise. Joel is probably already asleep, or at least on his way to getting some much-needed rest after the day he's had. But just as you're about to set your phone aside and try to get some sleep yourself, it vibrates in your hand, startling you. A notification lights up the screen—a new message from Joel.

Of course. That's what I'm here for. Got home just fine. How are the ribs? Any better with the meds?

You can't help but smile at the concern in his words, the gruff affection that seems to come so naturally to him. You reply, telling him about the tea and the meal, about how much better you feel with him looking out for you.

His response is quick, as if he's been waiting by his phone for your message. 

Glad to hear it. And remember, there's no rush to get back in the saddle if you're not feeling up to it. Everything will still be here when you're ready. Your health is the priority now. If there's anything I can do for you, just holler. I've got your chores covered. Take care of yourself and don't hesitate to reach out if you need anything or just want to talk about what happened.

You read his words over and over, each one a balm to the lingering ache in your side—and to the unexpected emptiness in your heart. With a contented sigh, you finally set your phone aside and close your eyes, the sound of the ranch at night lulling you into a peaceful sleep.

______________________________________________________________

The next morning, you're awakened by the sound of a vehicle pulling up outside. You rub the sleep from your eyes and glance at the clock—it's early, barely past dawn. With some effort, you manage to sit up and swing your legs over the edge of the couch, wincing at the stiffness in your muscles.

The front door opens, and Joel steps inside, his hands full of a large wicker basket. "Brought you some things," he announces, setting the basket down on the coffee table. Inside, you find an assortment of items—fresh fruit, a few paperback novels, a soft, hand-knitted blanket, and a small potted plant. "I figured you could use some company," he says, gesturing to the plant. "And the books are from my daughter's collection. She loves a good western—thought you might enjoy them."

The revelation that Joel has a daughter is something that catches you off guard, a piece of him that he kept carefully tucked away, a piece you want to know more about. 

You're touched by the thoughtfulness of his gifts, each one carefully chosen to bring you comfort during your recovery. "Joel, this is... it's too much," you protest half-heartedly, even as you reach out to run your fingers over the soft wool of the blanket.

"Nonsense, darlin’," he replies with a dismissive wave of his hand. 

The way he calls you darlin’ brings heat to your cheeks, and you quickly look away, busying yourself with arranging the items in the basket. When you finally gather the courage to meet his gaze again, you find him watching you with a soft smile on his face and you assume he's forgotten about the doctor until he speaks up.

“Alright let's go.” Joel's stands up and holds a hand out to you. 

You look up at him and chuckle “It's fine Joel. It barely even hurts.”

The argument is brief but intense, with you stubbornly insisting that a trip to the clinic is unnecessary despite the pain in your arm. Joel, however, is just as adamant, his concern for your well-being overriding any protests you might have.

"I ain't gonna stand by and watch you suffer when there's somethin’ that can be done about it," he says firmly, his tone leaving no room for argument. "Now, we can do this the easy way or the hard way."

You cross your arms defiantly, wincing as the movement sends a jolt of pain through your injured wrist. "And what's the hard way?" you challenge him, though there's a hint of amusement in your voice.

Without warning, Joel strides toward you, scooping you up into his arms before you can react. You let out a startled yelp as he hoists you over his shoulder with surprising ease, his strong hands holding you securely in place.

"Hey! Put me down!" You pound on his back with your good hand, your cheeks hot with embarrassment and indignation. But beneath the surface, there's an undeniable thrill at being so close to him—at feeling the muscles in his shoulders and back move beneath his shirt as he carries you effortlessly toward the front door.

"As soon as we get to the truck," he replies calmly, unfazed by your struggles. "We're going to see Dr. Simmons whether you like it or not."

You continue to squirm and protest as he carries you across the yard to where his truck is parked. The other ranch hands look on with barely concealed grins but wisely choose to keep their comments to themselves. They know better than to get between Joel Miller and something he's set his mind to.

With a gentleness that belies his gruff exterior, Joel sets you down on the passenger seat of the truck and buckles your seatbelt for you before closing the door and heading around to the driver's side. 

Joel.

He grips the steering wheel tightly, his knuckles white as he navigates the familiar dirt roads that lead away from the ranch. He can see you out of the corner of his eye, arms crossed, gaze fixed on the passing landscape. A vision of stubborn beauty, your jaw set in a way that makes his heart do things it hadn't done in years. He can feel the tension radiating off you—a mix of pain and frustration at being manhandled against your will. He can't blame you for being upset. If someone had picked him up and carried him off like a sack of feed, he'd be mad too. But when he saw you lying there in the dirt, hurt and vulnerable, something inside him shifted. It awakened a protective instinct that he thought had died along with Sarah.

Damn it, Joel, he chides himself. She's young enough to be your daughter. But the thought feels hollow, a weak defense against the pull he feels toward you. You’re strong, fiercely independent, and yet, there’s a vulnerability to you that calls to something deep within him, the need to care for someone - for you. He glances over at you again, taking in the delicate curve of your jaw, and the way your hair falls in waves around your shoulders, taking in the way the morning light plays across your features. You’re a sight to behold, all fire and spirit wrapped up in a package that is far too tempting for his peace of mind. Every time he looks at you, all logic seems to fly out the window. There's an undeniable connection between you, a spark that ignites whenever you're near each other. It's terrifying and exhilarating, you make him feel young again. 

He risks another glance in your direction, and his heart skips a beat when he finds you watching him with those big doe eyes of yours. Joel swallows hard, forcing himself to look away before his thoughts can wander any further down that dangerous path. He needs to focus on getting through this day without letting his guard down completely.

The clinic is just up ahead now, its whitewashed walls gleaming in the early morning sun. He pulls into the parking lot and kills the engine, turning to face you with a stern expression that belies the turmoil he feels inside.

"Ready?" he asks, though it's clear from his tone that it's more of a statement than a question. He's not going to let you talk your way out of this one—not when your health is at stake.

You nod reluctantly, your gaze fixed on the clinic entrance. You're nervous; he can see it in the way your fingers worry at the hem of your shirt, in the slight tremble of your chin. He wants to reach out and wrap you in his arms, to offer some semblance of comfort, but he holds back. It wouldn't be appropriate—not here, not now. Instead, he climbs out of the truck and comes around to open your door for you, offering a hand to help you down onto solid ground.

The interior of the clinic is cool and sterile-smelling—a stark contrast to the fresh air and open spaces of the ranch. Joel checks you in at the reception desk while you sink into one of the waiting room chairs, wincing as even that small movement sends a twinge of pain through your side and arm.  Joel takes a seat beside you in the waiting room, his hands clasped tightly between his knees. He can feel the tension emanating from you, a coiled spring ready to leap to action at the slightest provocation. He knows that look—it's the same one he's seen on injured animals over the years, a mix of fear and defiance. It tugs at something deep within him, a primal urge to protect those he cares about most.

He wants to say something to ease your discomfort, but words seem inadequate in the face of your pain. Instead, he reaches out tentatively, his hand hovering just above your knee before he gives in to the impulse and rests it there gently—a silent promise that he's not going anywhere.

You startle at his touch, your gaze flicking to his face in surprise. But as you meet his eyes, you see nothing but sincerity and concern reflected back at you. Slowly, deliberately, you place your own hand over his.

The waiting room is filled with the soft hum of fluorescent lights and the occasional rustle of magazines being flipped through by other patients. Joel's thumb traces idle patterns on your leg as you sit there together in silence.

"Joel," you say finally, breaking the silence that has settled between you. Your voice is quiet, but it cuts through the ambient noise like a knife. "I want to thank you - for everything."

He shakes his head dismissively, though there's a warmth in his eyes that wasn't there before. "No need for thanks," he replies gruffly. "I did what anyone else woulda done."

"No," you insist firmly, turning in your seat so that you're facing him fully now—ignoring the twinge of pain it elicits from your injuries. "Joel," you say again, your voice steady despite the pain you're clearly in. "I mean it. You've been... you've done so much for me. More than I could have asked for."

He opens his mouth to respond, to downplay his role in your care, but the words die on his lips as the nurse appears in the doorway, clipboard in hand. She calls out your name, scanning the room until her eyes land on the two of you.

Reluctantly, Joel withdraws his hand from your knee, the connection between you severed as you rise to follow the nurse. He stands as well, intending to accompany you, but the nurse shakes her head. "Just the patient for now, please," she says with a polite but firm smile.

You shoot him a reassuring look over your shoulder as you follow the nurse down the hallway, leaving Joel alone with his thoughts. He sinks back into his chair, his hands clasped tightly between his knees again as he waits for you to return.

The minutes tick by slowly, each second stretching into an eternity. Joel's mind races with worry and concern. He knows the ranch like the back of his hand, can handle any crisis that comes his way—but this is different. This is about you, and the thought of you in pain, of you being afraid, is more than he can bear.

He can't shake the image of you lying in the dust after being thrown from Daisy, the fear in your eyes when you realized you couldn't get up on your own. It had been years since he'd felt that kind of raw terror, the kind that gripped your heart and squeezed until you couldn't breathe. But in that moment, with you hurt and helpless, it all came flooding back. Joel had always prided himself on his strength, both physical and emotional. He'd had to be strong after Sarah passed, but with you, he felt something shift inside him—a crack in the armor he'd spent years building up around his heart. He cared about you, more than he should. It was a truth he couldn't ignore, no matter how hard he tried. You were young, vibrant, full of potential and promise. And he, well, he was just an old cowboy with more yesterdays than tomorrows. But when he looked at you, when he saw the fire in your eyes, he felt alive in a way he hadn't in years.

He’s pulled from his thoughts when he hears your name called again. He looks up to see the nurse beckoning him forward with a gentle smile.

"You can come back now," she says, her voice soft and reassuring. "She's asking for you."

Joel's heart skips a beat at her words. He rises quickly, his boots thudding against the linoleum floor as he follows the nurse through the maze of hallways to the examination room where you're waiting. His mind races with possibilities—none of them good. 

Why would they need me if everything was fine? Had something happened while you were back there? Was the injury worse than they initially thought?

The door to the examination room creaks open, and Joel steps inside, his eyes immediately going to you. You're sitting on the edge of the examination table, your face pale but composed. The relief that washes over him at seeing you unharmed is palpable; it leaves him momentarily lightheaded as he crosses the room to your side.

"What's goin on?" he asks urgently, his gaze flicking between you and the doctor who is standing nearby with a clipboard in hand. "Is everything alright?"

Dr. Simmons gives him a reassuring nod before turning his attention back to you. "I was just explaining to your friend here that it looks like she's got some bruised ribs and a fracture in her wrist," he says matter-of-factly as he jots something down on his clipboard. "We'll need to keep an eye on those ribs—make sure there's no internal bleeding or complications—but I think she'll be just fine with some rest and proper care.We gave her some pain medication before the x-ray. It may make her tired so she will need to be watched. No driving, etc. And she will need to come back in three weeks from now to get an updated x-ray of her wrist."

Joel lets out a breath he didn't realize he was holding, relief flooding through him like a tidal wave crashing against jagged rocks. He reaches out instinctively, taking your good hand in his own as he listens intently while Dr. Simmons goes over your care instructions.

Once the doctor finishes his instructions and hands over the prescription, Joel helps you down from the examination table, his hand at the small of your back providing a steady, reassuring presence. "Let's get your meds and then getcha home," he says softly, guiding you out of the clinic and back to his truck.

The drive to the pharmacy is quiet, the air between you thick with unspoken thoughts and emotions. Joel keeps stealing glances at you, noting the way you're cradling your injured wrist against your chest, the way your breath hitches ever so slightly when the truck hits a bump in the road. He wants to say something, to offer some words of comfort, but he's never been good with this sort of thing. He's a man of action, not words.

At the pharmacy, Joel takes charge, handling the paperwork and payment while you sit quietly on a nearby bench. He can see the exhaustion etched into your features, the way your eyelids are starting to droop. He knows you're running on fumes, and the pain medication will likely knock you out soon.

He heads back to the ranch, the truck's engine humming softly beneath the weight of the silence that stretches between you. You're fading fast, the medication they gave you at the doctor taking its toll. He can see you struggling to keep your eyes open, your body swaying slightly with each turn of the vehicle.

Once he reaches the ranch house, he parks as close to the front door as possible and hurries around to your side of the truck. You're already half-asleep by the time he opens your door, your eyelids fluttering as you fight to stay awake. "Easy now," Joel murmurs, unbuckling your seatbelt and scooping you into his arms with a tenderness that surprises even himself. You let out a soft sigh as he carries you into the house, your head lolling against his chest. The trust you place in him is both humbling and terrifying and the sweet little noises coming from your mouth don't make any of this easier. 

He settles you onto the couch, propping pillows behind your back to keep you comfortable. You smile sleepily up at you, a smile that sends a jolt straight to his heart and many other places. "Stay with me?" You ask quietly. 

How could he possibly say no?

Joel nods, brushing a stray lock of hair away from your face, “‘course darlin, just gonna make you somethin to eat real quick.” Joel heads into the kitchen to prepare something for you to eat. An Eggo waffle seems like a safe bet—simple and comforting in its familiarity. He pops one into the toaster and waits impatiently for it to brown, his thoughts consumed by the woman lying on the couch.

Joel returns to the living room, the scent of warm waffles wafting through the air. He sets the plate down on the coffee table, along with a glass of water and the bottle of pain medication the pharmacist had given him. "Here you go, darlin'," he says softly, offering you a small smile. "Eat up, and then we'll get you settled in with a movie or somethin."

You nod, managing a weak smile in return as you reach for the waffle with your good hand. The simple act of eating seems to revive you somewhat, though Joel can tell you're still in a considerable amount of pain. He watches as you take a tentative bite, followed by a sip of water to wash it down.

"Thank you," you murmur between bites, your eyes meeting his in a silent exchange of gratitude and concern.

Joel nods, his throat tightening unexpectedly at the sincerity in your voice. "Anything for you," he replies gruffly, the words slipping out before he can stop them. He quickly clears his throat and changes the subject. "What do ya feel like watchin’? There's some old western tapes layin around or we could find somethin else.”

“Hmmm” You think about it for a moment before responding with a slight shrug of your shoulders—a movement that causes you to wince slightly, “I'm not picky. Whatever you want cowboy.” 

If only I could tell ya what I want darlin’

Taglist: @mermaidgirl30 @maried01

[why-animals-do-the-thing]

You may notice I frequently comment on the assumptions people make about animal facilities based on their branding. Frequently, people assume accredited facilities are inherently better for animals than unaccredited facilities, or assume sanctuaries are inherently more moral / better at caring for their animals than zoos.

I want to show you an example of why I am always, always skeptical of these assumptions.

If you’re in the California area, you might have heard about Hank the Tank - who is actually a Henrietta, btw - the 500 pound nuisance bear from Lake Tahoe who broke into 21 homes in search of food. She was recently captured by wildlife officials and moved to a sanctuary in Colorado. The Wild Animal Sanctuary has three main facilities, two in Colorado and one in TX. To give you some context, it’s the biggest carnivore sanctuary in the country - they advertise somewhere between 300-500 animals, mostly large carnivores, between their properties. It’s where most of the Tiger King cats went. It’s PETA’s preferred placement for confiscated exotic animals. So, obviously, it’s got to be great, right? Except… take a look at what they posted about Henrietta’s arrival.

Here’s their post about Henrietta’s arrival at the Refuge, the large facility in Colorado that isn’t open to the public. Let’s take a closer look at that food trough…

What do we see here? An entire rotisserie chicken that is either blackened or highly seasoned, and a whole ham. Maybe a second chicken underneath the pile, I can’t quite tell. The sanctuary gets the majority of their bear food donated from groceries stores once it’s past the sell-by date, so we know those are older meats and they’re full of a ton of salt. Then, for fruit and veg, there’s a cantaloupe, mango, corn, avocado, grapes, and apples. Maybe a pepper or two, it’s hard to tell. That’s a lot of sugar and not a lot of fiber or roughage.

But… on top of it and to the right… are those Twizzlers?

Yes.

The sanctuary confirmed on Facebook that they fed this recently rescued obese bear what looks like almost an entire pack of Twizzlers.

I don’t know of any world in which it’s appropriate to feed candy to a bear. Maybe a piece or two as a really high value reinforcer for hard behaviors (that isn’t relevant here, it’s openly against this sanctuary’s ethos to do any husbandry or medical training). An entire pack of Twizzlers is just appalling. But it’s not uncommon for this facility! I have a book written about their operations and animal care (that I bought at their gift shop this spring) which openly discusses how the bears get fed bread, doughnuts, marshmallows, and all sorts of incredibly unhealthy food that comes in with the grocery donations.

But hey, this is apparently fine for the bears, according to the sanctuary’s founder. He was quoted in that same book as saying “Bears are the only animal I know of that can eat insane amounts of sugar and it never hurts them. It does not hurt their organs. They do not get clogged arteries. They do not have high blood pressure. In the wild they eat all these sweet berries in the fall, and they convert sugar to fat… so the more sugar they get the better… we would all love to have a system like that!”

Now while it’s true that bears have physiological adaptations that modulate their insulin production and sensitivity in ways that appear to prevent them from from developing diabetes, that does’t mean it’s healthy for them to regularly eat processed carbohydrates, sugar, and general junk food. And remember - Henrietta gained her fame because of how incredibly overweight she already is, and because she was seeking out human food, According to the Washington Department of Fish and Wildlife, a healthy weight for a normal adult black bear is between 100-300 pounds. So, obviously, the best thing to do is… continue to feed her candy.

Then, later on in the book, it details how they have to bribe a camel to sit tight for a regular medical examination (since they don’t train for medical behaviors) by letting him drink a can of Mountain Dew each time.

If a zoo was known publicly to be feeding their animals Mountain Dew or a couple Twizzlers - even just once, on a rare occasion - they’d be eviscerated in the media and by public opinion. But feeding out inappropriate junk food appears to be a pretty common practice at this place, and it just goes unscrutinized because everyone assumes sanctuaries are inherently better for animals.

So, long story short, never make assumptions about the quality of a facility based on it’s branding or accreditation. (TWAS is accredited by the Global Federation of Animal Sanctuaries). If you have concerns about the ethics or practices of a facility, always try to put your preconceptions aside, go and see for yourself, and think critically about what you see and what you’re told.

[foodshowxyz]

🍤 Garlic Parmesan Shrimp Scampi Pasta! 💖 So easy & Only 15 Minutes! 💖

Craving something delicious but short on time? This Garlic Parmesan Shrimp Scampi Pasta is your answer! Juicy shrimp, garlicky goodness, and a sprinkle of Parmesan come together in just 15 minutes for a meal that’s sure to impress.

Ingredients:

225 g linguine

1 teaspoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1 tablespoon olive oil

60 ml white wine or chicken stock

60 ml freshly squeezed lemon juice

55 g salted butter (4 tablespoons)

450 g medium shrimp, peeled and deveined

6 garlic cloves, pressed or grated

Salt and freshly ground black pepper to taste

Zest of 1 lemon

2 tablespoons chopped fresh parsley

100 g freshly grated Parmesan cheese

Instructions:

Cook the Pasta: In a large pot of boiling salted water, cook 225 g of linguine according to package instructions. Drain well.

Cook the Shrimp: In a large, deep skillet, melt 55 g of butter over medium-high heat. Add 450 g of shrimp, 1 teaspoon Cajun seasoning, 1 teaspoon crushed red pepper flakes, 1 tablespoon olive oil, and 6 garlic cloves (pressed or grated). Stir periodically until shrimp is fully cooked, about 3 minutes.

Add Flavour: Stir in 60 ml of white wine (or chicken stock) and 60 ml of fresh lemon juice. Season with salt and pepper. Lower heat to a simmer.

Combine: Remove from heat and stir in the cooked pasta, lemon zest, HALF of the 100 g Parmesan cheese, and mix until fully incorporated.

Finish: Top with the remaining Parmesan cheese and chopped parsley. Serve immediately and enjoy!

[thethirdromana]

Mem., get recipe for Mina: a food guide to Dracula Daily

Inspired by There and Snack Again (in which you eat along with the LOTR movies), this is your guide to eating and drinking along with Dracula Daily.

All under a cut because there's no way I can do this without extensive spoilers. I strongly recommend not reading this unless you already know what happens in Dracula. Also only if you're comfortable reading about alcoholic drinks - there's a lot of booze in this novel.

Let's eat!

2 May We start with the famous paprika hendl. Google "chicken paprikash" and choose whichever recipe most strikes your fancy.

3 May For breakfast, choose from mamaliga (cornmeal porridge, similar to grits), "impletata" (vânătă umplută - stuffed aubergine) or anything with more paprika in it.

4 May For dinner, Jonathan has robber steak: "bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire".

5 May Slivovitz, if you'd like it (Jonathan declines). Then, for dinner, Dracula serves up roast chicken, with some cheese, a salad and a glass or two of Tokaji wine.

6 May "A cold breakfast" for Jonathan. In Romania a cold breakfast might include boiled eggs, telemea (sheep's cheese), franzela (bread) with assorted spreads, sliced cucumber and tomatoes, and sunculita taraneasca (sliced smoked pork). Jonathan also has "an excellent supper", but doesn't tell us what that includes.

16 May Would it be too bleak if I suggested eating a symbolic Jelly Baby?

26 May A glass of wine as Quincey and Jack congratulate Arthur and drown their sorrows.

18 June There's a kind of Scottish fruit slice called "flies' graveyard". That might make a suitable snack given Renfield's meal today.

24 June I guess a gingerbread woman, for the wolves? IDK, it turns out doing this for a horror novel is a bit grim.

8 July Thankfully the internet has hundreds of ideas for spider-themed cakes so you can eat along with Renfield.

18 July The voyage of the Demeter begins! Celebrate by eating like a sailor: have some salt pork, or make ship's biscuit.

20 July Renfield has just eaten several sparrows. Provide redress by feeding birds near you, bird flu guidance permitting.

24 July Imitate the "feet-folk" from York and Leeds by drinking some tea or eating some cured herring.

10 August Lucy and Mina enjoy a "severe tea". There are lots of severe teas in Victorian literature, but few writers actually describe what's in it - e.g. the Churchman's shilling magazine, 1868, has a story with a severe tea "which implies coffee, tea, and muffins, with substantials". What are substantials? I have no idea, but that's what you should eat today.

11 August Dracula has a little nibble on Lucy. I don't suggest doing this for every vampire bite in the novel, but given this one is particularly significant, how about marking the occasion with some black pudding?

30 August No food details for a while, but in this entry, Lucy notes that she "has an appetite like a cormorant" and "Arthur says I am getting fat". Celebrate with some cake.

3 September Van Helsing has been! And surely he wouldn't have come all the way from the Netherlands empty-handed? Acknowledge his visit with some gouda or a stroopwafel.

4 September Eat some sugar, which Renfield has requested for his flies.

7 September To stay in line with what the characters actually eat and drink, have a glass of port (though ideally not if you've just given blood). But for the real spirit of the day, consider a corn-on-the-cob.

9 September Free space! Jack has "an excellent meal" but doesn't say what it is. Dig into your favourite dinner.

10 September A sip of brandy, with which Van Helsing wets Lucy's lips.

11 September The garlic flowers arrive. There's lots that you can make with wild garlic - personally, I like it in risotto.

17 September A boxful of garlic flowers arrive for Lucy every day. Time to make chicken with 40 cloves of garlic. Other options for today include more black pudding (in honour of Renfield lapping up Jack's blood) or sherry.

18 September The Zookeeper enjoys a teacake, and so shall we.

20 September No food, but the labourers have "a stiff glass of grog". This is rum diluted with water, but you could also add lemon or lime juice, sugar, and/or cinnamon.

25 September Nibble another Jelly Baby for the Bloofer Lady.

29 September A lot happens in this entry, but there's not a lot of food. There are thirsty labourers, however. Maybe have a beer?

30 September Mina makes everyone a pot of tea. Also, we don't know what they have for dinner, but they eat it at 7pm, if you'd like to time your evening meal accordingly.

1 October More tea! Since this is being gulped down by a working man, make it builder's style - strong, sweet, lots of milk.

2 October Jonathan visits the Aërated Bread Company. He only has a cup of tea, but you could have whatever you like best from their menu:

(source)

3 October Dracula forces Mina to drink his blood like "a child forcing a kitten's nose into a saucer of milk". You could either have some more black pudding, or drink a glass of milk in solidarity with Mina.

15 October The Crew of Light aren't focusing much on meals any more, but they have travelled on the Orient Express. Here's the 1887 dining car menu.

(source - I can't vouch for the accuracy of a random person on Twitter but it looks plausible)

29 October No one is thinking of food in this bit of the novel (though Mina makes yet more tea), but as they're heading to Romania, have some sarmale. These stuffed cabbage rolls are the Romanian national dish.

31 October Mina and Van Helsing have "a huge basket of provisions". Have a picnic in their honour, if it's warm enough where you are.

1 November Mina and Van Helsing have "hot soup" into which the local cooks have put an extra amount of garlic. Consider having a truly extra amount of garlic with this 44-garlic-clove soup.

7 November The Crew of Light return to Transylvania. No details of food, but in honour of their journey, I would suggest a final round of chicken paprikash, to bring us back to where it all began.

[paper-mario-wiki]

Hey how do you cook chicken so often. It's always a huge fucking hassle to me to prep and cook chicken and it's so expensive I usually don't bother. Is there some trick you know for making it easy?

the answer's a lot more simple than ya think. i just have a huge bag of chicken breasts in the freezer. dont remember PRECISELY how much it was, pretty sure under $25 for 10 pounds at costco, and it'll last you several weeks when cooking for one.

the only real "prep" for making it easier is, when i don't have any chicken thawed in the fridge, i take some out of the freezer and put it into a plastic bag in the fridge. then, by the next day, ive got chicken that can be cooked and eaten up in 10 minutes. while still raw, it'll stay good for 2 days refrigerated, and up to 4 if you're stupid.

the breasts are actually a little bigger than i'd like when cooking just for myself, so while they're still frozen i find their middle and split them in half on the hard corner of my kitchen counter.

before seasoning, pat down the breast with a paper towel to get excess moisture off. it'll cook more evenly and make seasoning stick easier. i only use salt and pepper before cooking because im lazy and spiceless (poor), but you can definitely use herbs and whatnot when cooking. also smash down some of the thicker bits of the meat with the bottom of a cup or a mallet if you've got one. as long as the breast isn't thicker than, say, the width of your index finger, it'll cook through very easily, mostly in its own juices. otherwise you'll have a harder time cooking it evenly, though it can still be done. it just takes longer and might not look as nice.

pan-frying is as easy as putting in a splash of olive oil (not a ton, just enough for the breast to rest in), and cooking for 5 to 7 minutes on both sides, depending on how brown you want it. this is on medium-high heat, so i set my stove's little heat dial to 6 or 7.

for reference, the meal i made today (chicken breast, hashbrown, fried kale) was prepared in about 15ish minutes, including prepping the chicken and getting it on the pan, which was done first cuz it takes the longest to cook. the hashbrowns cooked on the far side of the pan away from the chicken, and the kale in my air fryer for 3 minutes. the chicken came off the pan first, and i let it rest for a few minutes while i let the hashbrowns finish cooking.

it sounds like a lotta work, but sincerely the most tedious thing about cooking with chicken is thawing it out, so having a few single-person servings of chicken in the fridge makes the whole process much simpler.

make sure that you're wiping down surfaces and utensils that the chicken touches while still raw, and try not to let any of the other foods at all. salmonella is easily avoidable, but still no joke.

[mortiskiller]

How I Manage Food Costs as a Feedist

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

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

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

1. Weekly/Monthly Shopping Essentials

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

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

- Eggs (18 count)

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

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

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

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

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

- Leafy Greens: A bag of spinach or romaine hearts

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

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

2. Protein, Protein, Protein!

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

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

3. Shelf-Stable Items to Buy in Bulk

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

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

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

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

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

4. Season Early, Season Often

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

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

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

5. Canned Goods: The Unsung Hero

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

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

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

6. Where You Shop Matters

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

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

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

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

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

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

[knavesflames]

I have this HC that Arlecchino cannot fucking cook, that she’s never bothered to learn, or just simply is not gifted in the kitchen😭 so have some Arlecchino that made me giggle. It’s very short and messy but I had to get it out of my drafts😭😭 ALSO THIS PICTURE MAKES ME SCREAM

Arlecchino trying to cook for you for your anniversary but failing miserably (arlie I love you but what the fuck is that signature dish). She’s so smart but so dumb sometimes, “it said a teaspoon of salt but they were in the dishwasher so I used a bowl instead”, or “it was pink so I kept cooking it and now it’s black????” While you try to keep your giggle in as you explain that it’s supposed to be pink. And how patient she is usually with other people, especially her children, but she uses her pyro when the potatoes aren’t finished when they’re ‘supposed’ to be, rendering them inedible. And of course, she doesn’t understand a thing, but she’s too proud to ask. So when you do finally get a dinner that tastes good, you can’t help but notice the two small cat shaped carrots, and a penguin shaped piece of chicken, a tiny indicator that it was in fact, not Arlecchino who made the dinner, but instead commanded the twins and Freminet to make it instead.

“You must make a dinner for two. Chicken, potatoes, the fancy kind, and those roasted carrots she loves. And for the love of the Tsaritsa, do not add seasonings. Salt and pepper is fine.”

“Why, Father?”

“Hush, Freminet. Father cannot cook.” Lyney gives Freminet a small kick.

“I did not tell you to question me. I can cook, I simply do not have the time.”

But everyone with a brain knows she can’t, that she’s a woman of many talents, but being in the kitchen is not one of them. Walking away only to have her cheeks flush as she hears the children snickering lovingly. Nobody says a word when she shows up to Fontaine’s cooking lessons the next month for fear of receiving her wrath, and when she finally presents you with a clumsy mess of a meal, and it actually tastes decent, you feel your heart swell.

“You’ve improved, Arlie.”

“Mm.” She grumbles, turning away to hide the small smile that grows on her face.

[knittingandscience]

Feed the bereaved. They're not dead yet.

This was not an unspoken rule in my community growing up; it was in fact spoken loudly and frequently.

Any time someone shared the news of a death in the family or even just a hospital visit, "don't forget to eat" would be found in the response.

At funerals, someone in the mourning family would always mention the casseroles, the chicken, the pastries waiting in their fridge. There would often be so much they'd ask funeralgoers to take some home for themselves.

This, of course, does not apply the same when family is far away, or when only one household is grieving. There is no overflowing fridge, no countertop full of grocery bags.

When it's my household in that situation, I make Grief Pasta Salad.

Large stock pot (10Qt or more)

Colander

Medium mixing bowl

Liquid measuring cup that will hold 2 cups

Pasta scoop

Fork

2 pounds rotini

3/4 cup finely diced ham (optional)

5 small tomatoes, diced

1 and a half large cucumbers, diced

1/2 cup olive oil

1/4 cup either red wine vinegar or apple cider vinegar

1/4 cup balsamic vinegar

1 tablespoon smoked paprika

2 teaspoons dried red pepper flakes

2 teaspoons dried basil

1 teaspoon dried onion

2 teaspoons garlic powder

2 teaspoons molasses

Pinch of salt

Black pepper to taste

Put the water on for pasta. Start preparing your tomato, cucumber, ham (if desired) and put them all in the mixing bowl. You might be able to get all that done before the water boils.

Cook the rotini to desired tenderness and drain.

If your chopping is done, mix the remaining ingredients together in your liquid measuring cup. You can adjust the seasonings as needed* and whisk them together with the fork if you don't want to have to wash a whisk later.

*Author's note: the paprika is non-negotiable.

Put all your solid ingredients into whichever receptacle has the most room. Most likely your stock pot. Pour your whisked vinaigrette over top and mix it through.

This is enough to feed two people for about a day or two. It tastes fine cold.

Eat. You're not dead yet.

[the-shrimp-that-fried-rice]

Ok @adderalltheblue its jambalaya time. This is :

SHRIMP'S JAMBALAYA RECIPE

1. Start with the mise en place as usual.

Dice your trinity (onion, pepper, celery). Then skin and debone your chicken thighs, slice your sausage (i went for smoked chorizo since andouille is hard to find in the uk), and peel and devein your shrimp. For the chicken and shrimp, season them with old bay, smoked paprika, salt, and pepper.

2. Next you should sauté the sausage in a large pot. Don't use too much oil, as the fat in the sausage will render and you can use that. Plus it has more flavour.

3. Then take them out and place the chicken in and sear each side till it's got a nice brown colour to it.

4. Once that's done, the final protein you'll want to cook is the shrimp. Only cook it partially so that it doesn't go rubbery when it gets boiled later on

5. Now its time to move onto the veg. Start by putting in the celery first and sauté it for a few minutes before adding the rest, as celery tends to be a bit tougher than onion and pepper. Adding salt at this point will help the veg cook a bit faster too.

Once its sweated properly, you can add your minced garlic, tomato paste, paprika, and a bit of old bay. Sauté a bit longer, and then add a can of chopped tomatoes.

6. Next you're gonna want to add your washed rice in. I don't know exactly how much i used in cups but it looked like half a rice cooker pot. Then add about a litre and a bit of chicken stock

At this point you can add your proteins again, and they will cook through fully with the rice. The chicken becomes especially tender when it gets cooked like this. Season to taste with more cayenne, paprika, salt, garlic powder, and old bay, and allow it to come to a boil. Once at a boil, lower the heat and let it simmer till the broth has reduced and the rice is cooked.

Finally, once it's done it'll look like this. I like my jambalaya creole style so its a bit more saucy than cajun style. And thats my recipe for jambalaya :) i dont claim it to be authentic or anything but this is just how I've always made mine.

[makeitmingi]

The Cat and Dog Game [Chapter 11]

Genre: Romance, Fluff, Comedy

Pairing: Yunho x Reader (y/n)

Characters: Chef!Reader, RestaurantOwner!Yunho, MaitreD!Hongjoong, Waiter!Yeosang, Waiter!San, Waiter!Mingi, SousChef!Seonghwa, SousChef!Wooyoung, PrepChef!Jongho

Summary: Yunho's dream was to open and run his own restaurant. But he doesn't know anything when it comes to cooking. Until you came along and accepted the job, bringing with you a small crew. How will the black cat tame the energetic golden retriever?

Word count: 3.3K

You tilted your head, staring at the bouquet that was now sitting in a glass vase on your counter top.

"Staring at it isn't going to make it grow legs and walk, darling." Seonghwa chuckled from behind you. You rolled your eyes, straightening up and turning to walk to the fridge. You grabbed a tray out and put it on the island.

"I'm still in shock, Hwa. A little empathy or even sympathy would be greatly appreciated. I've never gotten flowers from anyone before." You said.

"Wow...."

"You don't count." You hissed. You grabbed another tray from the fridge. But this one was covered with aluminium foil.

"What are you trying?" Seonghwa rounded the counter and came back to where you were, peering over your shoulder. You removed the foil to show him the second tray.

"I'm trying to see if I prefer the flavour of a dry brine compared to a wet brine for monk fish." You explained.

"Because it's meatier and tougher?" He tilted his head. You nodded.

"Usually for fish, we use a wet brine but since monk fish is so firm and can act like chicken or red meat, I was thinking if a dry brine might enhance the flavour a little more." You said. You took the pieces of fish out of the flavoured water, patting it dry between two pieces of kitchen roll.

"What's in the dry brine?" Seonghwa asked, taking a brush to help you brush off the salt seasoning mix on the surface of the fish. He wasn't going to wash it or it would get rid of too much flavour.

"One has salt, white pepper, kombu, dried shiitake. The other has salt, black pepper, rosemary, thyme, bay leaf, garlic and a hint of sweet paprika."

"Not smoked?" He turned to you.

"No, as much as I wanted a herbier, heavy flavour combination, I didn't want to overpower the flavour of the fish." You shrugged.

"Good choice. Especially since the monk fish can be sweet, it only enhances the natural sea water flavour that's already there." Seonghwa hummed.

"How should I cook it without impacting the flavour...?" You scratched your head.

"Ooh, you're making me think of a monk fish curry now." Seonghwa smiled, almost drooling at the thought.

"I said I don't want to impart any of flavours, Hwa. If we make a curry, all the dry brine flavour will be overpowered." You slapped his arm. In the end, you decided to lightly steam half of them and pan sear the other half. Seonghwa helped you manage the pan.

"As much as we should, we shouldn't baste it. Even butter will affect the taste." Seonghwa said. You agreed. When the fish came out, you left it to rest for a few minutes.

"So, you want to talk about that?" Seonghwa nodded over to the vase of flowers you were looking at.

"What's there to talk about except why did you put it in a vase?" You raised an eyebrow.

"You just left it on the table, sweetheart. They'll die if you just leave it like that, you have to put them in some water to let them survive." He rolled his eyes.

"Oh, so you're the flower expert now?" You asked.

"We're digressing here... Tell me what he said to you when he gave you the flowers." He said.

"I already told you. He wanted to 'cheer me up' and give me energy so he got me sunflowers. And he thought sugary sweets would also do the trick so he got me donuts, which were rather tasty, by the way. I'll be curious to try more flavours from the shop." You shrugged and took the tray of fish to start slicing.

"And what did you reply to that?"

"I said thanks and split the donuts with him. You know I don't eat sugary things much... What else was there for me to say or respond to him?" You questioned.

"Well, I guess it's the first time he's seen you in your... grumpy tantrum mode..." Seonghwa sighed.

"I wasn't grumpy and/or throwing a tantrum." You frowned.

"Sweetheart, there was a literal dark cloud floating above your head." Seonghwa chuckled. You glared at him with a small pout before focusing back on slicing the fish pieces.

"Okay but that's all? You didn't say anything else?" Seonghwa went back to the topic.

"Oh. I... patted him on the head..." You said, remembering your actions. Seonghwa's eyes widened before he burst out laughing at your words. You sent him a flat look for laughing at you. You ignored him and put the fish slices on plates.

"HE'S NOT A LITERAL DOG, (Y/N)!" He exclaimed amidst his laughter. You felt your cheeks heat up at his words.

"I know! I didn't mean to, I don't know what came over me so I just reached out to pat his head. It's not my fault he caught me as I was snoozing." You muttered.

"Still... You must have surprised him." He laughed, wiping a tear that had formed in the corner of his eye.

"Now that you're done laughing at me. Here." You handed Seonghwa a fork with gritted teeth. You both dug into the fish, quietly tasting and savouring each one for their different tastes.

"Oh, wow." You were amazed.

"The different dry brines bring out such different flavours." Seonghwa said as he chewed.

"Between the dry brines, the delicate seasoning of the kombu one fits steaming method while the heavier seasoning benefits from the pan sear." You noted.

"I think because the pan sear toasts the herb flavour on there like how we usually toast our herbs to bring out the aromatic oils. So after searing this piece, you taste a lot more rosemary, thyme and paprika." Seonghwa theorised. You nodded your head, writing all this down in your iPad journal.

"It takes on more flavour with the dry brines. But the texture is softer with the wet brine." Seonghwa took another piece.

"I think the dry brine has been able to remove more moisture so it's firmer in texture. If serving on it's own, I would like the dry brine. In stews or curries, wet brine for sure." You concluded.

"Should we do something with monkfish for tomorrow's dinner service then?" He suggested.

"Lotte à l'Armoricaine (French tomato based stew cooked with white wine and monkfish)?" You looked through your recipe archives.

"Good idea. Since it is served with rice. I think customers will like that." Seonghwa nodded, moving to start on the dishes. You took a piece of paper to write this down.

"The supplier said he has some nice pears so shall we make baesuk for dessert (Korean poached pears)?"

"Yeah. What will you poach them in?" He asked.

"If we go Korean inspired, I think a light honey, ginger poaching liquid. Maybe add some pink peppercorns instead of black peppercorns for a more berry-like flavour. We can accompany it with yuja sherbet and candied ginger." You said.

"That sounds good."

"I think we should do burgers tomorrow. Cheese stuffed burgers with bacon on top and caramelised onions. Koreans love burgers and fries." Seonghwa laughed.

"That doesn't sound too bad though. But I'd hate to be the one stuck on deep fryer duty." You cringed.

"We should do at least one savoury dish that has Korean flavours." Seonghwa reminded.

"Hmm... Scallop, kombu angel hair with perilla oil? It's light on the taste buds." You scrunched your nose, trying to come up with a dish and flavour profile.

"That'll work. I was thinking for appetisers, we can do mussammari (Julienned vegetables wrapped in a thin slice of pickled radish) with a gochujang sauce." He finished the dishes and sat with you.

"I like that. We can grill pork collar with salsa verde. And beef carpaccio with brine tomatoes and shredded shiso leaf." You turned to him. Seonghwa thought about the flavour profiles and nodded while you wrote it down. If Wooyoung and Jongho wanted to add other dishes, they were free to. Any of them could.

You put the paper aside, leaning back against Seonghwa's shoulder. Tomorrow's morning bake items had already been decided so you didn't need to brainstorm on what to bake.

"Tired?" Seonghwa asked.

"Not physically. But my brain is, I think it's fried." You sighed, closing your eyes.

"You don't need to tire yourself out so much. Don't think and overthink too much. It'll only lead to faster burnout." He said as his hands massaged your achy ones.

"I know..." You said.

"Hwa?" You called out. He hummed in reply.

"You don't have to always take care of me and watch out for me, okay? You have to make sure that you take care of yourself too." You told him.

"I know." He replied, reply identical to yours. He knew you always felt guilty that he was constantly taking care of you, especially because you're known to not take care of yourself. But Seonghwa didn't see it as an obligation to care for you, he just wants to.

"Don't feel guilty or bad. You take care of me too, (y/n). We take care of each other, it's what we do and what we have been doing since we've met." He said.

"But you take care of me so much more."

"It doesn't matter who does more, you shouldn't worry about that. We're best friends. No one is measuring." Seonghwa chided.

"I just don't want to hold you back from anything. Like you said, we're best friends. And I would want you to venture out and do what you want to do, what's best for you." You sighed.

"What I want to do is be here with you. My best is being by your side. You're not holding me back." He comforted.

"Sure? Promise me that if I am, you tell me." You looked up at him.

"I'm sure. And as silly as that is, fine, I promise." He said. You held up your pinky and he chuckled but laced pinkies with you, stamping it to seal the deal.

"Tch, we've been glued together for so many years and you're still worried about all this. I already told you the day that we met that you're not getting rid of me so easily. That's why we never had any other friends growing up, except each other." Seonghwa playfully scolded you, flicking you on the forehead.

"Oww!" You held the place his flicked. Seonghwa clicked his tongue, knowing you were exaggerating. He didn't even hit you with so much force. He would never actually hurt you.

"So technically, you admit you're the reason I was a loner growing up?" You raised your eyebrows in accusation.

"You weren't a loner. You were with me and that's more than enough." He scoffed.

"That's true. You always made sure I wasn't left alone, Hwa." You giggled. You couldn't really remember a time where you and Seonghwa were apart.

Sure, you weren't spending every waking minute together but you've both never really let the other person feel lonely.

"Alright, it's time for an afternoon nap." You stood up, stretching your arms over your head.

"Shall I order Vietnamese food for dinner? I know you've been craving it." Seonghwa said. You were not shocked at this point that Seonghwa remembered something that you casually said in passing. You nodded your head excitedly.

"Yes. I would like bun bo hue (spicy beef noodle soup), pork tau hu ky (fried beancurd skin rolls with pork filling) and lemongrass pork please." You ordered.

"Okay." Seonghwa took it down.

"What are you having?" You asked as you laid down in bed, getting under the covers. Seonghwa took the spot beside you.

"My usual, bun rieu cua (tomato, crab and pork noodle soup). And some other sides to add on." He said, scrolling on the menu. You hummed, snuggling into your pillow.

Seonghwa has a large appetite so you could usually order a variety of food and he'll help you with finishing them.

"Go to sleep." Seonghwa put his phone down, turning to you. You hummed again, already starting to drift off. Seonghwa was always encouraging you to sleep more since you've had insomnia for as long as you can remember. It could build up and lead to you sleeping for a few days. Hence, you being sleep deprived the other day.

"Hwa, it doesn't mean anything, right?" You asked, half asleep.

"What?" He was confused by your question and what you were referring to all of a sudden.

"The flowers... He's just nice, right? I shouldn't be mulling over it or thinking that it means anything more." You clarified. Seonghwa was quiet for a while.

"If he meant something else, I'm sure he would have said it. Yunho wouldn't do one thing and mean another." He said.

"You sure?"

"We've known the guy for a like two weeks, (y/n). There's nothing really to be sure about when we barely know him. I'm just stating based off intuition and observation so far." He chuckled.

-

Yunho smiled stiffly as he sat at the table with his parents and younger brother at their family favourite steakhouse. He wasn't listening to their conversation at all, only plastering a smile but his mind was elsewhere.

"Hyung, what's up with you? Your head is in the clouds." Yunho's younger brother, Gunho, teased. Yunho sighed, his head wasn't in the clouds, just focused on something else.

Or rather, someone else.

"Is it work, Yunho? Something with the restaurant?" His mother asked. Yunho shook his head.

"No. It's nothing, don't worry about it. Sorry for not paying attention." He bowed his head, cutting into his steak and taking a bite.

"Which reminds me, we should pop by for dinner one of these days. You know, to support hyung." Gunho suggested to the two. It was true, Yunho's family had not visited since the opening.

"That's a good idea. But we don't want to pressure you, Yunho. We'll go when you're ready." His father smiled.

"Thanks, appa. I'm confident in my team. So please, when you're all available." Yunho smiled. His father was a lawyer and his mother was an accountant. Yunho knew that they were always trying to make up for the fact that they were never around while the two were growing up. But Yunho never really blamed them.

Them being busy also meant that Yunho was able to form such a deep and rich bond with his grandmother. And that was something Yunho would never, ever regret.

"That is exciting, I can't wait to see how things are." Mrs Jeong said with a big grin.

"As long as you're not helping out in the kitchen, hyung." Gunho snorted, making Yunho glare at his younger brother.

"I'm a lot better now. I'm slowly learning small things to help out in the kitchen. My head chef is always ready to teach me." Yunho rolled his eyes.

"Oh, tell us about him." Mr Jeong said in interest.

"Her, actually. She's an amazing chef, the whole team is. They work well together and you can tell when you watch them. It is almost like watching an orchestra play." Yunho explained.

"They must have been working together for a long while then." Mrs Jeong said.

"Yeah, they've known each other for a long time to know each other's likes, dislikes, work habits, skills, everything. I think you will be just as impressed by them as I was when you come to the restaurant." Yunho smiled proudly.

"That's good, Yunho. I'm glad you found a team that can work well not only amongst themselves but with you and your friends too. Good job." Mr Jeong commended.

"Thanks, appa. I couldn't have done it without my friends as well, especially Mingi." Yunho chuckled.

"Ah, you and Mingi hyung are inseparable as always." Gunho said.

"We just went to his mother's restaurant the other day to eat and see how she is doing. She sounded so happy that her son is working in the food industry too." Mrs Jeong giggled.

Of course with Mingi and Yunho being best friends since middle school, their parents were also close friends.

"San's father was proposing a fishing trip for all the fathers soon." Mr Jeong laughed.

"The mothers should take a trip too while the fathers go fishing. You all deserve it." Yunho said, glad that his parents were friends with his friends' parents. Mrs Jeong smiled softly, her son was always so caring and considerate of others. Mr Jeong nodded in agreement, raising his glass to clink it against Yunho's.

"But Yunho, I take it the restaurant has been well?"

"Yes. Business has been going well and we've been receiving lots of compliments and good reviews despite being so new. I pray it'll only go up from here." Yunho said.

"We know you can do it. If you ever need any help, you know you can always ask us." Mr Jeong said.

"I know, I am very grateful for that. But I hope to not rely on both of you, I want to be independent in this." Yunho spoke firmly.

"You're right, that's a good thing to want." Mrs Jeong reached over to pat the back of Yunho's hand. Yunho nodded his head with a hum, holding his mother's hand.

"However, you should make sure to have some time for yourself. Find a girlfriend." Mrs Jeong added.

"O-Omma!" Yunho stuttered nervously.

"Aren't you just gonna marry Mingi hyung?" Gunho laughed. Yunho kicked Gunho under the table, too flustered to respond back to the teasing. Yunho's mother was always invested in Yunho's love life, encouraging him to 'venture out' and find a partner.

"Dear, he's too busy running the restaurant. He doesn't have time to find a partner now." Mr Jeong said, taking a bite of his food. Yunho agreed with his father.

"Plus, I'm not in a rush to find a girlfriend, omma..." Yunho muttered.

"I can only dream, can't I? Both you and Gunho don't have girlfriends, I want a daughter to pamper and do girl things with."

"What sort of girl things?" Yunho asked.

"Oh, you know. We can go shopping, do mani pedis together, go get our hair done, all that stuff you can do with a daughter. You boys never want to do anything with me." Mrs Jeong scoffed.

"Omma, sounds like you have your own motive in wanting us to get a girlfriend." Gunho pointed out.

"Of course I want you both to be happy too! Who knows, maybe Yunho can settle down and start a family." She said.

"Alright, I think we're thinking a little far here, omma. Who knows if I'm going to settle down with the next person I date? But anyway, I'm currently focused on getting the restaurant up and running before looking for a partner." Yunho spoke. Honestly, he hadn't thought about settling down or starting a family.

"Like I said, I can only dream." Mrs Jeong sighed dispairingly.

"Look, omma, when the time comes and I meet the right person, then I'll start thinking about all that." Yunho said, trying to somewhat appease his mother.

"Sorry to say hyung, but you can be a little... how do you say? Oblivious when it comes to girls." Gunho snickered.

"What do you mean? I'm not oblivious." Yunho said.

"When a girl tries to flirt with you, you always think it's just her being a nice person in general. Meaning, you don't flirt back or reject her. You're too impartial to everyone you meet." Gunho explained.

"It's good to be impartial. And being nice isn't a bad thing, Gunho ah." Yunho crossed his arms.

"But you never know, someone might misunderstand your kindness as something else. Let's hope your future girlfriend doesn't get jealous."

~

Series masterlist

[three--rings]

Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4  tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

[sugarspicetwins]

Irish Potato Leek Soup

Ingredients:

4 cups (960 ml) vegetable or chicken broth 4 large potatoes, peeled and diced 3 large leeks, cleaned and sliced (white and light green parts only) 1 cup (240 ml) heavy cream 2 tbsp unsalted butter 1 small onion, diced 2 cloves garlic, minced 1/2 tsp dried thyme Salt and pepper, to taste Fresh dill or parsley, for garnish

Directions:

Sauté the leeks and onion: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leeks, cooking for about 5-7 minutes until softened and fragrant. Add the garlic and cook for another minute. Add potatoes and broth: Stir in the diced potatoes, thyme, and broth. Bring to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, until the potatoes are tender. Blend for smoothness: Use an immersion blender to blend the soup until smooth. You can leave some chunks for texture if you prefer. Stir in the cream: Add the heavy cream and heat the soup gently, but do not let it boil. Season with salt and pepper to taste. Serve: Ladle the soup into bowls and garnish with fresh dill or parsley.