#chicken seasoned with only salt and pepper

[stevishabitat]

Three Sisters Stew: A Native American Recipe Full of Tradition

Davin Eberhardt

Three Sisters Stew is a traditional Native American dish that combines the sacred trio of beans, squash, and corn. These crops, known as the “Three Sisters,” have been grown and eaten together by many Native American tribes for centuries.

The Three Sisters: Beans, Squash & Corn

In Native American agriculture, the Three Sisters were typically planted together in a symbiotic relationship. (ref) The corn stalks provided a structure for the beans to climb, the beans fixed nitrogen in the soil to nourish the other plants, and the squash vines acted as a living mulch to retain moisture and suppress weeds.

This ancient practice not only yielded bountiful harvests but also created a balanced, nutritious diet.

Preparation Tips

To save time, soak the beans overnight or use canned beans (drained and rinsed) instead. Chop the vegetables in advance and store them in the refrigerator to streamline the cooking process. Use a slow cooker: After sautéing the onion and garlic, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Make a double batch and freeze the leftovers for easy meals later.

Dietary ModificationsVegan/Vegetarian: Use vegetable broth and omit any meat or dairy toppings. Gluten-Free: This stew is naturally gluten-free, just be sure to check the labels of your broth and canned goods. Low-Sodium: Use low-sodium broth and canned tomatoes, and reduce or omit added salt. Paleo: Omit the beans and corn, and increase the amount of squash and any additional vegetables.

Serving Suggestions

Serve with warm cornbread, tortillas, or crusty bread for dipping. Top with shredded cheese, sour cream, avocado slices, or additional fresh cilantro. Pair with a simple green salad for a complete meal.

Ingredients:2 cups dried pinto beans (or substitute black beans, kidney beans, or your favorite variety), soaked overnight 1 medium winter squash, such as butternut or acorn (or substitute summer squash or pumpkin), peeled and cubed 4 ears of corn, kernels removed (about 2 cups) (or substitute frozen or canned corn) 1 large onion, diced 4 cloves garlic, minced 1 can (14.5 oz) diced tomatoes (or substitute fresh tomatoes when in season) 4 cups vegetable or chicken broth (use vegetable broth for a vegan version) 2 tsp ground cumin 1 tsp dried oregano 1/2 tsp smoked paprika 1 bay leaf Salt and pepper to taste Fresh cilantro for garnish

Optional add-ins:Diced carrots or celery for extra vegetables Chopped kale or spinach for added greens A splash of lime juice for brightness A pinch of cayenne pepper for heat

Step-by-Step Instructions:Soak the pinto beans in water overnight. Drain and rinse. In a large pot, sauté the onion and garlic in a bit of oil until softened. Add the soaked beans, squash cubes, corn kernels, diced tomatoes, broth, cumin, oregano, paprika, bay leaf, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the beans and squash are tender, about 1 hour, or use a slow cooker. Remove the bay leaf. Taste and adjust seasonings if needed. The stew should be thick, but add a bit more broth if too thick. Serve hot, garnished with fresh cilantro. Enjoy with your favorite toppings and sides.

thenatureofhome.com

[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

[cuntwrap--supreme]

Bro, I hate small towns so much. There are 3 Mexican restaurants where I work. One looks dumpy, one looks ok, the other looks bougie. They're all the same price. Dumpy one looks like the building should be condemned, inside and out; best food in town. Mid one is so mid I don't remember it at all. Super fancy looking brand new building gave me a quesadilla with mother fucking mozzarella cheese and said they didn't have cooked onions and peppers and it was second worse quesadilla I've ever had, (first is one in the city that had Colby jack on their shit). I swear, the shittier a local restaurant looks, the better it is. Mozzarella cheese!!!! Hello??!?

[toddlerofgotham]

But what if they are very rich and nice? Do they get to be cheated too? And what if cheating hurts someone?

**gives you a flower and toddles off**

@toddlerofgotham

*He blinks surprised, but takes the flower.*

Thank you! Are you alright little one?

*Stray asks with a smile, hiding his concerns for now.*

[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.

[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!

[evolutionsbedingt]

The Mystery of Paprikahendl (which isn't all that mysterious)

So, since a friend of mine sent the (as far as I can tell) most commonly shared Paprikahendl recipe to me and I ended up quite confused about several steps in the preparation, I decided to have a look for myself and... Dear people, did you forget to check in German?? This is staple food in Austria and the amount of recipes I found with a single search makes me question why it ever was such a ✨mystery✨ in the first year of Dracula Daily. (Even my GDR cookbook has a recipe for it, like, come on.)

Anyway. Since that recipe mentioned above is not very good, I found you a better one and what's more: It comes with a brief history of Paprikahendl and a lengthy discussion of the ingredients. You'll find the translation of the (for Dracula fans) important bits below the cut.

Translation of the Recipe:

1 chicken

salt

lard

650g / 1.4lbs onion

60g / 2.12oz sweet paprika

knife-tip (or to taste) spicy paprika

650ml / 2 ½ cups chicken broth

80ml / 1/3 cup of lean sour cream or Greek yoghurt [t/n: Important! Sauerrahm has only 10% fat so it’s not equivalent with normal US-American sour cream!]

lemon zest

(optional, for serving) rosemary twig

Carve the chicken: Cut off the legs and divide into upper and lower thighs, cut the breast from the carcass and halve, detach the wings and separate at the joint. Salt well.

Dice or slice the onion. No need to overdo it, they will be puréed later anyway.

Melt the lard in a heavy-bottomed pan. Add the onion, season well with salt[, cover with lid] and let soften [on low heat], but don't let it take on too much colour. Add the paprika and fry briefly, then slowly pour in the soup. Add the legs, wings and carcass. Save the breasts for later.

Cover and simmer over a low heat for about 40 minutes. Then place the breasts in the hot sauce and cook gently for a further ten minutes with the lid on until they are just cooked through and still a little pink. Alternatively, keep for another dish, such as a soup.

Remove from the heat, carefully lift out the pieces of meat and discard the carcass (and pick off and eat the oysters and other tasty bits beforehand, if they are still attached).

[t/n: Let the sauce cool off. Unless you'd like to paint your kitchen afterwards.] Stir in the sour cream and purée the sauce with a blender until smooth.

Return to the pan and add salt and lemon zest to flavour. Put the chicken pieces back in, leave to warm briefly if necessary and serve with sour cream nockerl. [t/n: These are likely the Flour Dumplings mentioned in the og recipe. Personally, I prefer Spaetzle and it's never mentioned what Our Dear Friend Jonathan had with his Paprikahendl.]

History: (t/n: the author makes a strange remark about cultural appropriation. It seems he should look up that definition again.) Paprikahendl is an impressive example of how enriching and worthy of support cultural appropriation is. It is the noble, bourgeois Budapest version of a Hungarian shepherd's stew, which then really took off in Vienna.

Its grandfather is the gulyáshús of the Puszta, which has probably been stewed in open cauldrons since time immemorial and has been inextricably linked with paprika, the little man's pepper, since the early 19th century. When this popular dish became fashionable in the fine bourgeois kitchens of Budapest in the 1830s during an early ‘back to the roots’ and ‘country love’ hype, a form adapted to the urban upper class flavour quickly emerged: the paprikás. After all, real poverty rarely tastes well.

In contrast to goulash, it was not prepared with tough old puszta beef, but with expensive cuts of meat such as beef fillet or veal, or, if it was to be particularly noble, the most expensive of all farmed animals, chicken. To top it all off, it was further refined with cream or sour cream.

Shortly thereafter, the dish also reached the Austrian half of the empire. The first German recipe we were able to find comes from Anna Dorn's ‘Großes Musterkochbuch’, the fourth edition of which was published in Vienna in 1849 (that's just over 30 years after the first Hungarian [beef] goulash recipes and shows how quickly recipes travelled even then). Dorn calls it ‘paprika chickens’, a generous plural that I really like. The dish was obviously an instant hit. In the 170 years that followed, it was hardly missing from any Viennese cookery book.

In keeping with the nobility of paprika, the old recipes recommend using young chickens, but in keeping with its origins as a stew, the chickens are often still cooked whole. Over the decades, they are cut up more and more reliably, and the reference to young chickens is dropped, probably because old chickens are almost impossible to buy anyway. Otherwise, however, the basic features of the recipe have not changed since then.

Note on paprika: Incidentally, the first paprika was probably always hot. Like its cousin, the chilli, it conquered the world as a cheap substitute for pepper, and today, as then, it is true that bad food tastes better with spiciness. Paprika was therefore an instant success, especially among poor shepherds, but was viewed with scepticism by the rich people of Budapest. Early cookery books also expressly warn against using too much ‘Turkish pepper’. The sweet paprika as we know it was bred in the late 19th century. More on this in the search for the perfect goulash. (Link provided by translator. The linked article doesn't provide too much more information though.)

[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.

[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.

[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.

[catsushinyakajima]

I’m sitting by a trash can at the bus stop waiting for the bus for the past TWENTY minutes and I am also late to class (my own fault for going to the gym instead of heading to class early :/) SO ANYWAYS-

Voltron headcanons (realistic and college AU, also inspired by my own college misery):

- they’re all stem nerds. All of them. I know a lot of people HC them as liberal arts major which is great! but they are canonically astronauts (one part of canon that I like)

- Lance would be the kind of guy to be like “WE GOTTA HIT THE GYM EVERYDAY THIS SEMESTER RAHHHH” and then dip the second midterms start. Every single semester. Without fail.

- Keith found lectures useless since he could just “read the textbook”. He never showed up to a single class except for exams and somehow passed. He only stopped the habit when multiple friends scolded him for it.

- Coran would be in twenty different clubs. Correction: he would be PRESIDENT of twenty different clubs. No one knows when he joined them. The clubs range from archery to competitive coding to mental health awareness. (“Hey Coran are u free tonight?” “No sorry, the Roleplaying Ancient Romans club is having a bake sale tonight” “the what-)

- hunk would do a LOT of volunteering. He’s probably cook for shelters but I can also see him tutoring underprivileged kids in engineering :)

- Pidge would have a surprising amount of school spirit. Not bc she likes the college or the sport. She just wants to hate on the other teams. Also if her tuition is going to the football coach’s salary, she might as well be passionate about it.

- Allura is a triple major. Maybe even a quadruple major?? She’s the girl you see constantly stressing about their schedule. “Okay so should I take this class…that makes me have eight classes total all back to back” “WHAT” “what if I did a minor in psychology?” “Allura how tf are you going to fit that in there”

- Shiro is a TA (teaching assistant) for calculus or physics or something. Because the world hates him it’s an eight am class where the professor teaches wrong content and then dumps twenty hours of grading on him. “So you find the derivative under the curve” “Professor that’s not-“ You will never see him without a coffee.

- Hunk has beef with the Dining halls. They don’t season their food and they don’t even have much to begin with. On the other hand, Lance practically lives there. He’s making the most of the meal plans he paid for.

- At least he sticks to tastier things. Keith, who also practically lives at the dining hall, will eat salt and pepper chicken four times a day (“it’s protein”)

- it’s how Keith and Lance have had most of their meals together. Notably, also alone.

- aside from living at the dining hall, Keith also lives at the gym. This explains why he’s never at class.

- pidge has a car on campus. It’s Matt’s car or whatever. Not only can she not park for her life, she also can’t stop getting parking tickets. She uses the tickets as wall decor for her dorm.

- Lance skateboards. He’s pretty good at it. He’s only fallen twice, and both times had been in extremely public settings. Once was in front of a bus stop with fifty people. He tried teaching Coran how to skate and Coran accidentally slipped and launched the board towards the main road.

- Pidge plays clash royale in class. Shiro roasts her for it but then secretly also plays word games in class

- on top of having four majors, Allura also has four internships??? Everytime she posts about something that seems relaxing, it’s misleading. She’ll post herself getting drinks and SIKE it’s a networking event. She’ll be going hiking SIKE it’s a colleague bonding trip. Girl cannot take a break.

- Keith hates frats. Even educational ones with job opportunities. Even if he knows all frat boys aren’t shitty, he refuses to budge on his stance

- Shiro is the kind of guy you’d be talking to and ten people come up to him to say hi. Everyone knows him. Even if he doesn’t know them.

[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.