#cilantro root

[morethansalad]

Stuffed Bitter Melon Soup / แก้งจืดมะระยัดไส้ / Kaeng Jued Mara Yad Sai (Vegan)

[stashiokat]

Shopping List ▪lemongrass ▪bokchoy ▪tofu ▪napa cabbage ▪cilantro ▪beansprouts ▪shallots ▪cane sugar ▪galangal root

EDIT: i made the bg darker

[fieriframes]

[And cilantro. Oh, yeah. Yes. Mmm.]

[computationalcalculator]

Imagine a world where the only spicy things that exist are:

a single type of pepper

cinnamon toothpaste

Imagine someone in that world declaring that “cinnamon toothpaste tastes like peppers” — by which they mean, “cinnamon toothpaste burns in an unpleasant and maybe slightly painful way”

This person would be … wrong, obviously, but they wouldn’t be that wrong. They’re expressing a meaningful and reasonably accurate concept using the vocabulary available to them. Remember, this imagined world isn’t going to have a bevy of words for concepts like “low spice tolerance”; they don’t have the vocab to do anything except dunk on this person

Mint ice cream — for some of us, anyway — creates an unpleasant and uncomfortable minty freezing sensation that drowns out any actual nuances of taste carried with it. Mint toothpaste does the same. Therefore, it’s the same “taste”. “It’s just frozen toothpaste” is … well, it’s wrong, but it’s not that wrong

i said what i said

[brigiddeacon]

Recipe for Taste of India Roasted Root Vegetables The spices used on these roasted vegetables have a strong Indian flavor, despite the fact that they are not a traditional Indian dish.

[thedeadkings]

Breakfast and Brunch - Chicken - Harvest Breakfast Pitas These delicious pita bread sandwiches, which come stuffed with chicken sausage, roasted vegetables, and goat cheese, are excellent for breakfast or lunch.

[tpwk-formula1]

Could I please place an order with Charles Leclerc! I would love a thick crust with red sauce. For toppings I would love basil, garlic, cilantro, spinach, broccoli, and roasted mushrooms! For my drink I would like sprite, root beer, diet coke, water, vodka redbull, and a mojito please! And yes to the dessert!

Thank you and super sorry for ordering a lot!!

Lee-Lee's Pizzeria Menu

thick crust sugar daddy red sauce rough sex basil "I love to watch my cum leak from your pretty pussy" garlic "I know you love it when I fill that pretty pussy with my cum" cilantro "Stop crying and fucking take it" spinach "Awe I love to know I stretched you out just enough to take all my cock" broccoli "Made just for me huh?" roasted mushrooms "Fucking you so good you I can see myself in your tummy” sprite size kink root beer daddy kink diet coke recording kink water breeding kink vodka red bull squirting mojito loss of virginity dessert yes served by Charles Leclerc

Charles x virgin sugar baby! reader

TW - loss of virginity, multiple orgasms, oral (f receiving), fingering, size kink, belly bulge, creampie, MDNI 18+

WC 1200+

Y/N POV

"Charlie, can I talk to you?" I ask softly while walking into the room Charles was currently playing piano on.

"Of course, Miele," Charles responds while stopping his actions and giving me his full attention.

"So obviously we've had our little arrangement for the past 6 months and I haven't really been holding up my end of the bargain," I start softly making Charles laugh softly.

"Miele, you've done plenty to hold up your end of the bargain. Sure I haven't had sex with you yet but that was cause I feel wrong to take something as special as your virginity. But you've let me lay between those thighs for hours and I've fucked that pretty little face and you do a lot around the house that has nothing to do with sex, you do a lot ragazza stupenda," Charles says while lightly touching my thigh and then my face when he would mention that body part he was talking about.

"Well, I want you to take my virginity," I reply softly making Charles laugh and shake his head.

"You've been saying that, how about one more week of us talking about it seriously, and if you decide you still want to we will plan something good," Charles says leaving no room for argument.

"Fine," I respond softly before pulling Charles in for a kiss before getting up and disappearing into his bedroom to call it a night.

As the week passed Charles and I had a few conversations about him taking my virginity all ending with the same result, Charles telling me soon.

"Miele, can you come to my room?" I here Charles asks while I'm finishing us the dishes from dinner.

"Yes, Charles?" I ask softly while walking towards him.

"Are you 100% sure you want it to be me?" Charles ask making me smile and nod.

"Yes! Virginity has always been a silly concept to me and while I've held onto it for so long it wasn't because I wanted to keep it or anything I just haven't been with someone I trusted to have sex with let alone take my virginity," I tell him softly as I climb into his lap feeling his arms wrap around my waist.

"I want you to be sure this is something you're ready for," Charles tells me softly making me smile.

"Charles, I mean this in the most serious way possible despite my lewd language but you've had your tongue shoved deep into my pussy for hours, I think I'm ready to feel you," I tell him softly watch his face turn a soft red color at my words.

"Why are you so nervous?" I ask softly while grinding down on his hardening cock.

"Fuck, just don't want you to regret anything! Can't lose you because you felt like I rushed you into something you weren't ready for," Charles tells me softly making me smile and pull him in for a kiss.

"Charles I never would have brought it up if I didn't trust you to be my first, now please for the love of God take your fucking clothes off and fuck me," I tell him while pulling him in for a heated make out. While I may be a virgin Charles knew I always knew what I wanted and was very vocal about it so when I told him to fuck me that's exactly what he's gonna do.

"Fuck, you were made just for me huh?" Charles groans while slipping my shirt off my body before flipping us over so he was now hoovering above me.

"Charlie," I moan when I feel him slipping my shorts and panties off my body before instantly diving in and eating me out.

"Fuck, so good," I cry at the feeling of his lips sucking my clit into his mouth.

I feel Charles slowly slip 2 fingers into my pussy making me moan at the slight stretch I was feeling.

"Fuck," I moan when I feel Charles start to finger me before he find my G-spot and sends me into an almost instant orgasm.

"Fuck, look so pretty cumming for me," Charles grunts while helping me ride out my loud orgasm before he slowly slips his fingers from my pussy and quickly strip himself from his clothes before climbing back into bed while pumping his hard cock.

"Fuck, I know you're big but knowing it's about to go in me makes it seem massive," I say softly while staring at his hard cock.

"We'll make it fit," Charles grunts while teasing my clit with the tip of his cock before he slowly slips his cock into my pussy making me whimper at the feeling of his stretching me out.

"Fuck, Charlie so big," I cry when I feel him start to push into more and more.

"Fucking hell, so fucking tight," Charles grunts clearly trying to hold back from just slamming straight into me.

It takes Charles slowly pushing in for about a minute before I felt his balls touch my ass letting me know he was fully seated in me.

"Fuck Charles," I cry out when he slowly starts rocking his hips trying to stretch me out a bit.

"Awe I love to know I stretched you out just enough to take all my cock." Charles grunts when he finally pulls his cock almost all the way out of my pussy before shoving it back into my pussy making me whimper at being filled up once again.

"Fuck Charles," I moan when Charles slowly starts to pick up his pace.

"Fuck, so fucking tight," Charles grunts speeding his thrusts up once again making me scream out at the intense pleasure coursing through my body.

"Too much," I cry out when the pleasure starts to become to much for me to handle not being used to having my pussy so full.

"Stop crying and fucking take it," Charles grunts throwing all gentleness out the window and absolutely fucking into me.

"Gonna ruin you for anyone else," Charles adds making me whimper when I feel my orgasm starting to build again.

"Fuck cum for me," Charles grunts bringing his fingers down to my clit and making me start cumming all over Charles cock.

"Oh god," I cry out while Charles continues to fuck me even once my orgasm has ended.

"Fucking you so good you I can see myself in your tummy,” Charles grunts making me open my eyes and look down to the small bulge made my Charles's cock that continues to fuck in and out of me.

"Fuck, Charlie so big," I moan bringing my hands down to softly rest against the continuously reappearing bulge.

"Press down," Charles grunts out while still playing with my clit. I listened to him and noticed how much more intense everything became.

"Fuck, I'm fucking cumming," Charles's voice roars out while sending one final thrust deep into my pussy before unleashing a massive load painting my gummy walls with his hot cum sending me into another small orgasm.

"Fuck," Charles grunts while slowly slipping out of my pussy letting some of his cum leak from me.

"I love to watch my cum leak from your pretty pussy," Charles softly says while watching some of his cum leak from my gaping pussy.

After getting a good look at my leaking pussy Charles climbs out of the bed and grabs a discarded shirt before softly cleaning me up and climbing back into bed.

"Thank you," I tell Charles softly while leaning up and pulling him in for a soft kiss.

"No, thank you for trusting me to be your first," Charles replies back while pulling me back in for a kiss.

[purrpl-png]

my take on beast & ancient swap au burning spice & golden cheese edition

i have this au expanded bc i've been thinking about it for the past month or so, but i want to share some basic ideas i came up with for a bs & gc swap during all this time even if most of it seems kinda obvious

so basically golden cheese, formerly the herald of change, now holds the soul jam of destruction and her corruption has its roots in her greed obv, as time passed it grew bigger and bigger until it became harmful to everyone around her. she treats everything and everyone as her property, but not in a healthy way and believes that she can do whatever she wants with what is hers, thus being destruction. the whole world is already hers and she's so rich and spoiled that the treasures are not precious anymore and now are just some toys to play with until they break and she founds new ones. she can afford it. more and more and more and more

her appearance resembles more of a snake now than a bird. she flies much less than her og version and her wings are usually down, but it doesn't make her dislike using her wings

burning spice holds the light of abundance. he is a strong, brave and kind hero, he isn't greedy, in fact he's really generous. same as the og golden cheese, has lost his kingdom he deared so much in a war. but unlike her, he didn't make a virtual version of it, instead he tried to move on and build a new one from scratch, starting off small, which he succeeds to do much later on. as much as he enjoys witnessing the creation of something new, watching the new life spark, he still misses everything he held so dear before

his looks are inspired from his pre-corruption silhouette from the official beasts introduction video. normally, he has 4 arms, but after the first fight with golden cheese, she rips off the extra 2 of them. as he awakens, he gets his 6 arms

both the spice gang and the cheese gang are alive and well here and now

the spice gang is helping burning spice to regain his kingdoms prosperity, however only nutmeg tiger made it to beast-yeast together with burning spice by an accident

the cheese gang follow golden cheese more out of their own greed, trying to survive and get a piece of the riches

obviously, smoked cheese is swapped with nutmeg tiger. nutmeg tiger is still a strong mighty warrior, a proud general of burning spices kingdom. she shows a lot of care and loyalty to burning spice, always standing by his side. she has her own garden in the kingdom to take care of the plants because of her in-game sprite where she smiles watering the plants and i thought it was hella cute to ignore lol

smoked cheeses appearance and attitude didn't really change much because he was already villainous enough. but now he's extra villainous. he might be actually the only one to truly admire golden cheeses toxic greed, but is always ready to stab her back if anything for his own greater good. he's just as evil and greedy as her and he waits for a perfect moment to strike and take everything to himself, which didn't happen yet

mozzarella, being swapped with cilantro cobra, just like her gets killed by her ruler too. golden cheese accidentally kills mozzarella in her pursuit for burning spice

her loyal marzipan cookies followed her everywhere, listening to her orders

burnt cheese is swapped with safron buffalo and fettuccine with pepper pangolin

cheesebirds are swapped with kulfis. cheesebirds, just as og kulfis, live in fear and only wish to survive. elder kulfi (now high priest kulfi) is swapped with high priest cheesenbird (now elder cheesebird)

elder cheesebird and young cheesebird give burning spice and nutmeg tiger a shelter. young cheesebird later on gets saved by burning spice in his first fight with golden cheese

high priest kulfi is the holy healing herald of the burning spice kingdoms house of prayer and is a dear friend of burning spice

there is much-much more ideas and thoughts i can yap about, but im not a writer, i wanted to keep it as short as possible and also english isn't my first language so the language barrier is demolishing me lol im sorry if it was painful to read

i might actually redesign the designs a little bit later, those are just some random sketches i did to kinda imagine the blurry shape i have in my head on a paper as a whole, not getting into the details. and if a lot of yall like it i might actually put an effort and draw something much more than just two raw simple sketches lol

also please credit me if you want to use these designs or got inspired, i would really appreciate that :3

[despazito]

the fresh cilantro i bought at the desi grocer has a stronger flavour, is is staying good way longer bc the roots arent chopped off, and cost less than half what i pay at the stupid monopolized chain stores

like it's honestly crazy that these independent food stores that have a fraction of money to operate with and are importing good authentic stuff consistently have the better deals. it really is pure greed by the loblaws & co. overlords

[ask-egonspengler]

ABOUT:

CHARACTER SHEET:

Items in italics are not canon, but will play into this portrayal of the character.

NAME: Egon Zephaniah Spengler

DOB: November 21, 1946

SEXUALITY: Non-specified (gray-asexual)

POSITIVE TRAITS: Intelligent, hard-working, observant, insightful, curious, reserved, independent, innovative.

NEGATIVE TRAITS: Detached, guarded, isolated, avoidant, prideful, prone to rage, high-strung.

LIKES: Junk food, various scientific (and pseudo-) fields, music, art, poetry, architecture, reading, coffee, naps, thunderstorms, alone time

DISLIKES: Slimy textures, tasteless food, excessive physical touch, crowds, cilantro, heat, slander, chewing noises, sports

CANONICITY:

PRIME: This portrayal of Egon Spengler is canon-compliant and based upon how he is depicted in the first two movies and subsequent video game. Characteristics from the novelization may also crop up.

SECONDARY: This portrayal is also influenced by the IDW comics version of Egon and, to a much lesser degree, the cartoon version. On occasion, he may make reference to things which would later show up in Afterlife or Frozen Empire, but that will be rare.

OTHER: Not everything this version of Egon Spengler says is strictly canon. While the portrayal is strongly rooted in canon, much of it will be based upon popular headcanon and what makes logical sense for the character to say/do/think/feel.

FURTHER NOTES:

Egon will be written as autistic, Jewish, and grayasexual. However, given that he only knows the development of terminology up until 1991, he will not explicitly say that he falls on the autistic or asexual spectrums.

The goal of this blog is that each response/plot line either be interesting, funny, or scary. All of it will be appropriate for the Ghostbusters universe and rooted in canon portrayals.

Egon does not swear excessively in the movies, video game, novelization, or comics. This portrayal will remain true to that aspect of his character, but he will make use of lighter profanities from time to time.

The writer is an adult, but will not tolerate or write NSFW or 18+ content on this blog. If Egon does speak about more mature topics, it will be in his characteristic science-minded style.

He functions primarily on a queue and answers oldest asks first. So if your ask has not yet been answered, chances are it’s in his queue and will be posted soon.

[sea-lestial-dream-witch]

Welcome Spring Rituals🌺🌼🌿🍃

Spring is a time of rebirth and rejuvenation: the bees are back, flowers are blooming, and plants and animals are no longer dormant and hibernating. Throw away the old and make room for the new during this season.

Here are some ways to welcome the season of Spring. Many of these are quick or easy, great for beginner witches, those on a budget and witches in hiding!

• Cleanse while you clean: Do a deep clean of your home or space. Use lemon, white vinegar, rosemary - something potent and cleansing. Wash your pillowcase, blanket and bed sheets. After your space is clean, open the windows and light a candle/incense or use room spray to freshen the area. You can also banish stale energies while doing this. *Please exercise caution while using cleaners*

• Throw out the old: Donate, sell, give away, recycle and dispose of that which you no longer need. A fresh, clean space creates a clear mind.

• Garden: Plant herbs, flowers, and plants native to your area. Don’t have a lot of space or know-how? Next time you go to the grocery store grab cilantro, basil, green onion (or look into other easy options) and chop off the bottom of the stems at an angle, place in a cup of tap water indoors by a window that gets plenty of sun. Such plants can easily survive in water and after they grow roots place them in a small cup or bowl of soil. If you can’t buy soil go outside and grab some if it’s organic and safe (untouched by unsafe pesticides and fertilizers). Some things can grow by being planted whole or sliced (ginger) or by extracting seeds (tomato) so take your time and do research before you spend unnecessarily.

• Save the Bees: Learn about flowering plants in your area that attract bees. Buy some seeds and plant away! You can also look into flowering plants which attract butterflies and hummingbirds if you wish. If you cannot buy seeds you can learn how to remove them from the insides of some flowers and plant them.

• Flower power: If you live in an area with many flowering plants, go out and admire their beauty. Envision how they’ve survived year after year, how the balance of rain and sun allows them to flourish, and how they’re part of a delicate, beautiful, natural system. If you have your own garden, pluck some flowers if you wish and make a beautiful bouquet to decorate your space with.

• Crystal cleanse: Renew your crystals by cleansing and recharging them. Gather rain water or use moonlight (or a preferred method) to pamper them a bit! Go a step further: clean and cleanse your altar and witchy tools.

• Mindfulness: Spring is a wonderful time to meditate more - light some incense, use meditation tools such as a tuning fork or chimes. Listen to guided meditations. This is also a great time to journal more and sort through your thoughts. Leave behind old, stale energies of the previous year to allow newer, better things to take that place.

• Burn the past: Write a letter (to yourself) about past grief, regrets, and failures. Burn this letter and bid farewell to the feelings and emotions attached to it. After, you may write and keep a separate letter full of goals, wishes and aspirations to last you until next Spring or longer.

• Kitchen witchery: Cook and/or bake and imbue the foods you make with positive things such as peace, good health, and prosperity. Look into recipes specifically meant for spring and utilize produce which is commonly used during springtime. Add color to your food through the use of different veggies, fruits, spices, herbs, etc.

• Expand your craft: Ever tried sun magic? Wind magic? Used sound in your craft? Learn how to make sigils, try a new spell, make a spell jar, research and aspect of witchcraft you don’t know much about. Educate yourself on cultural appropriation, respecting closed traditions, how people around the world welcome springtime, the history of witchcraft both in the east and west.

• Expand your skills: Try something new! Take an art or cooking class, buy a cookbook, learn to crochet or sew, consider hobbies that are practical and exciting. Invite new skills and interests into your life. Study plant identification, learn how to garden on YouTube, learn how to identify stars… whatever may interest you, be open to it. Look for online tutorials, videos, free apps, library books, and people to aid you.

• Create: Spring brings vibrant colors and we can find so many ways to honor this. Draw, color, doodle, write, sing and dance. Paint a birdhouse, or some stones. Decorate your Grimoire or Book of Shadows. Add color to your life.

• Glamify: When you have free time, try on different clothes, makeup, hairstyles, and jewelry. Mess around, have fun with it, and see which combinations make you feel best. Glamours are such a subtle way to practice your craft. Wear colors that make you happy whether it’s clothes, accessories, hair or nail polish!

• Rest: Stop. Slow down, breathe mindfully. Turn off or silence devices, log off social media. Take a substantial break from screens. Take a nap. Have a soothing cup of tea. Stare at the sky. Spring is a time of growth and growth requires rest.

•Pampered and polished: Massage yourself from head to toe with lotion or body oil. Take your time and go in slow circular motions. Don’t neglect your scalp, face, neck, shoulders or feet. Visualize leaving old pains and worries in the past.

Do something extra for yourself, whether this means added rest, an at-home facial, deep condition for your hair, maybe you need a good back scratch or to stretch out, or a cooling or heating pad (frozen veggies or warm dishcloth can be used) over your eyes or a sore area. Listen to your body and tend to yourself when possible.

Take a steamy shower or bath. Toss flower petals, herb sprigs or citrus slices into your bath. After, indulge in a lotion, perfume, or body oil you enjoy. Wash away the energies of the past and the remnants of winter. Surround yourself with what makes you happy and feel good.

• Say thank you: Thank special people, loved ones, and pets. Take a while to think about those who uplift you, support you, make you laugh, and listen to you. Show gratitude towards others. You may also thank the universe, nature, and God or deities you worship however you see fit, whether this means time spent in nature, prayer or offerings.

• Share your bounty: Cook and bake for your loved ones, give them something from your garden such as flowers, herbs, veggies etc. This can also be as simple as giving someone a genuine compliment. Have a “one dish” party with friends/family in which everyone pitches in. Come together and teach people something or learn something new. Plant a garden with your friends/family/community. Share your resources but do not dim your own flame to keep others lit. Take time for yourself, too.

🌊sea star witch🌟

These are mere suggestions and we tend to know what suits us best. I understand not everyone has the time, energy, spoons, resources or funds for all or half of these activities.

If you’re stumped, burned out and exhausted (like I am) don’t feel pressured to try all or most of the above. Slow down and tend to yourself.

Sit back and enjoy the beautiful spring skies, listen to the birds, watch the flowers grow, watch clouds pass by over head. Appreciating spring can be as simple as this!

[morethansalad]

Vegan Khao Ka Moo (Teochew Chinese "Pork" Stew) ข้าวขาหมูวีแกน

[tomorrowsgardennc]

garden update // september 24th

phew! today was busy! rain is supposed to fly right on thru our area very quickly because of Helene so i have been busy shifting gears into prep mode for that.

the biggest deal was getting these basil seeds inside. i would rather have them sit on the plant for another 3 or 4 days... but i also would rather not have them drenched in downpours and end up rotted. so i cut a majority of the basil heads and will let them dry inside in a paper bag before processing. it's spicy globe basil - my absolute favorite basil variety ever - and since it's so tight and compact the bees love sleeping there at night, like this little guy. so i did leave some for them, especially the not-too-developed seed heads. hopefully it'll all be ok.

a lot of the no longer baby plants in the greenhouse are now in their semi-final home. transplanted like crazy the past two days! the cilantro doesn't have true leaves uet, but they were stretching like cray cray in the greenhouse since i have shade cloth on it, so i went ahead and put them in their pot. i say semi-final home because it's their final home in my garden before they are sold at the market. typically i transplant, let them grow in their new pot for 2 weeks, then consider them for market inventory. those 2 weeks allow for root growth and for them to get used to their new surroundings outside the greenhouse. kinda like hardening off, but not really.

went from 8 trays down to 4 in the greenhouse. the heating pads are NOT on, just don't have anywhere to store them so they just stay put. next week this will be back to full after i start more seeds. these were the only babies left without any true leaves. kohlrabi, cabbage, lettuce, collards, and celery.

so early this spring hubs and i pruned a pomegranate tree that's at the farmers market. not the best time to prune tbh but that's ok. i took 50ish cuttings and tried to root them. only these two did so. admittedly i'm a novice at rooting cuttings so honestly surprised i got these two. now i need to find a final home for them by next fall... for this winter they'll go in the greenhouse.

pro tip (like, the only tip i know about cuttings): the best way to tell if your cutting is still alive or transformed into a stick is to take your thumbnail and scrape a tiny dent into the bark. if the layer underneath is green, it's still alive and would prefer to not be knicked again plz thank you. if brown, then it's now a stick and you can toss it in the compost pile or to your dog. they are still babies so they don't like to be knicked so do this test as tiny as possible. its like checking to see if the chicken is raw after cooking... if you have to squint and hold it up to your face to try and tell, then its cooked dont worry. if you have to hold the cutting up and squint at it to find the green layer then its cooked, too.

peas are happy. the daikon totally wasabi *wink wonk* radishes have transplanted well. the cantalope from the compost pile is photobombing the peas and daikons.

last but not least, cascading over the raised bed edge appreciation photos. although deer have been coming by to eat the sweet potato leaves. but that's ok. and the creeping rosemary is absolutely loving its spot under the blueberry bush. i have had horrible luck trying to grow normal rosemary, but this creeping variety is more visually fun.

hopefully next week we will get a break from freak pop up tropical systems and i can finally get my two new metal raised beds in place! yippee!!

[thejoyofseax]

Arabic Lunch, Corónú Nollaig na mBan

For Drachenwald's 12th Night Coronation, The Honourable Lords Arpad and Unegen hatched the idea of a journey on the Silk Road, starting in Italy, moving through the Middle East and Mongolia to China in different meals. My contribution to this was Saturday's lunch, as an Arabic meal.

Lunch at Coronation needs to be filling, survive being kept hot for an arbitrary length of time, and cope with a wide range of allergies, tolerances, likes and dislikes. Some of the royalty were not keen on lamb, which rather limits what can be done in medieval Arabic cuisine.

Eventually I settled on some recipes from A Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (2018), translated by Nawal Nasrallah.

(49) Recipe for rummāniyya bi-dajāj (pomegranate stew with chicken)

Boil a fine plump chicken (dajāj fāʾiq) in salted water, along with galangal (khūlanjān) and cassia (dār Ṣīnī), a stick of each, until it is almost done.

When it is completely cooked, take fresh pomegranate seeds, both sweet and sour. Press them with a stone, put them in a sieve (ghirbāl) and press them down [to extract] the juice. Take half the juice and add it to the pot. Blend the second half with some [finely crushed] almonds, and add it to the pot [in the final stage] when it is simmering on the smoldering fire, to thicken the sauce. Season it with aromatic spices, rosewater, and camphor. Keep the pot on the smoldering fire to simmer, and then remove.

Modern Version: Boil chicken pieces (thigh or leg, ideally) in salted water with galangal root and a stick of cinnamon. Add pomegranate juice (which we can just buy, rather than needing to make) to the pot, and mix some more with ground almond, adding it to the pot toward the end of cooking as a thickener. Season with ground ginger, ground cloves, and ground cardamom.

Notes: I left out the camphor, since getting food-grade stuff reliably is very difficult, and it’s a more alien taste than I want to use in a main dish. Rosewater is on the do-not-serve list for some of the royalty too, so I left it out.

(101) Recipe for taqliyyat yaqṭīn (fried dish with gourd)

You need meat, gourd, garlic, black pepper, chickpeas, cilantro, and a small amount of polished rice (ruzz mubayyaḍ). Boil the meat, [drain off its broth], and fry it with garlic, black pepper, and cilantro. Return the broth to it, and let it boil on a strong fire. Throw in the gourd and rice, and if preferred, some meatballs (mudaqqaqa), and then remove.

Modern Version: Simmer stewing beef in water until it’s falling apart (needs to be started early!). When it’s cooked, drain the broth, and fry off the meat with garlic and black pepper. Put it back in the broth with chopped butternut squash pieces, chickpeas, and rice, and cook until rice is done. Remove from the pot with a slotted spoon so that broth mostly drains away, and pile on platters.

Notes: Cilantro/coriander tastes like soap to many people, so I left it out here, and served it as a garnish instead. Exactly what the medieval Arabic gourd was is a bit of a mystery; butternut squash is an easily available substitute in the right direction. Chickpeas are listed at the beginning, but not mentioned in the method, so my guess was that they go in with the other ingredients at the end. These dishes were served with plain rice and flatbreads, with chopped coriander as an optional garnish, and there was also a vegan version of the rummāniyya bi-dajāj, replacing the chicken with chickpeas and aubergine pieces.

Everything seemed to go down well, and a few people were very pleased with some of the dishes, even the somewhat invented vegan version.

[mariacallous]

Imagine for a second, a group of Jews cooking a slightly different version of challah for Shabbat, matzah for Passover, and donuts for Hanukkah. A group of people whose ancestors were forced to convert to Catholicism against their will, yet continued to practice Jewish customs underground, even at the risk of being ostracized and tortured for doing so. Meet The Silent Jews.

Sometimes referred to as Crypto-Jews, anusim (Hebrew for coerced ones), or conversos, Silent Jews are descendants of Spanish Jews expelled from Spain and Portugal in 1492. Most left medieval Iberian territories for the Ottoman Empire or North Africa; others fled persecution and settled in new frontiers in the New World, where many found refuge. 

I come from one of those persecuted families who came to South America around 1532 and discreetly practiced Jewish rituals, living in fear of being hunted down by the Inquisition. I only found out that my family was actually Jewish as a teenager, that all our colorful, fragrant, crunchy dishes were deeply rooted in Judaic culinary traditions from 16th-century Spain. That the ingredients and aromas of my mom’s kitchen resembled dishes from the Sephardic gastronomy repertoire. 

When the pandemic struck, the combination of lockdown, curiosity, and melancholy led me to knead, mix, and eat plates from my mom’s Jewish inheritance passed on through several generations of women in our family. The kitchen was the right place to honor their sacrifices, bravery, and perseverance to maintain tradition, despite centuries of fear and persecution.

My locked-down days soon began to be filled with ingredients such as eggplants, spinach, leeks, and turnips, which mingled with the scents of cinnamon, anise, cardamom, and nutmeg, coming together with dried fruits and legumes.

Arroz con garbanzos (chickpea rice) was one of those dishes. With its characteristic aroma of bay leaf, caramelized onions, and raisins, it’s cooked with turmeric to give it its signature yellow color. As a kid, it was often mixed with a fried egg, with parsley sprinkled on top. In my search for Sephardic recipes, I became aware that this dish is very similar to pilaf with saffron, a Mediterranean spice my ancestors did not have access to since it didn’t grow in their new home.

Another delicious dish that also appears in the kitchens of Sephardic Jews from Turkey, Greece, and Morocco is estofado de berenjenas (eggplant stew). Made by sautéing eggplants in olive oil with garlic, onion, and cumin, this quick stew is served with smoked cheese or feta and an abundance of cilantro. My family pair it with homemade bread or corn arepas, an example of incorporating local ingredients.

On the most stressful days of the past year, comfort food became a necessity. A hearty dish of huevos con tomate (eggs with tomato) afforded me a sense of tranquility and a break from the chaos and uncertainty that surrounded me. This dish, which closely resembles shakshuka, was cooked at my house with ají dulce —the Caribbean’s colorful semi-spicy pepper— chili flakes, and smoked paprika. It’s so piquant and fragrant, I usually pair it with plain white rice or bread. However, my mother served it as a second course to complement her traditional pescado mermao, a hake fish stew cooked over a slow fire in an iron skillet with a mixture of garlic, peas, and eggplant, smothered in a sauce of chilies and tomatoes. The last touch included a bunch of fresh cilantro leaves and a hint of sour lime juice. It filled our entire house with a thick, citrusy aroma.

And the desserts! Buñuelos, small balls of fried dough with a sweet or salty filling; mine are usually made with raw cane sugar syrup, cloves, and nutmeg. There was always cake — plantain cake with cinnamon and smoked cheese, or traditional bizcochuelo, a sponge cake that was ever-present in my school lunchbox. Similar to pan d’Espana, which Sephardim took with them to the Diaspora, my mother put her own spin on this soft, light cake, using cornmeal instead of ground almonds, substituting orange blossom water with a few drops of rum, and swapping grated orange peel for the peel of a lemon, instead. 

Reconnecting with my roots through food during these difficult times has helped me to cope with stress, anxiety, and loneliness. There’s still so much to cook, eat, and share; I’ll continue paying homage to each and every one of the dishes that my family preserved with such dedication and courage. This is the only way I can celebrate — and always carry with me — their everlasting legacy.

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

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Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.