#delicious vinegar on bread with olive oil

[queerlyhalloween]

Where would we be without vinegar.. truely the most hearty of acids....

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[gemsofgreece]

How to follow a Mediterranean Greek diet

The Mediterranean diet naturally expands throughout the coastal countries of South Europe, North Africa and the Middle East but there are some small differences between their cuisines. So here I am writing specifically about the Greek version of the Mediterranean diet, known for its delicious, natural flavours and its significant health benefits.

Eat daily:

Olive oil: the pillar, the liquid green gold of the Mediterranean Greek diet. Olive oil should be used ideally exclusively for all purposes. It's dressing salads, it's used in cooking and in fact it's traditionally what is used in frying too. Replace all types of oils, butter and margarine with olive oil even when making pastries. The only problem here is that outside of the Mediterranean basin olive oil can be pricey, however that's the foundation the diet is based on. If you are interested in following the traditional Greek diet for taste or health purposes, it is good to really incorporate olive oil in your daily cooking. If it’s not possible to afford buying olive oil all the time (although you could balance it out by not buying other oils and butter), a non-Greek-typical but equivalent alternative could be avocado oil. However, I doubt avocado oil or any other oil can remotely compare to olive oil in health properties, taste or in any other positive quality 🫒

Vinegar: Just like olive oil, vinegar is a very important ingredient and is also used in natural remedies However, it can hurt a sensitive GI tract if consumed in large portions. A little bit of it added to meals frequently is very healthy. Apple cider vinegar is also very loved and used in salads often 🍇

Vegetables: no portion can be too much (wild greens, garlic, onions, cauliflowers, cucumbers, eggplants, beets, peppers, spinach, artichokes, zucchini, peas, lettuce, the list never ends). Tomatoes and broccoli are recent additions to the Greek diet however they were integrated perfectly to the Greek cuisine. In general, all vegetables can be enjoyed freely with some moderation in the potatoes, especially when fried 🥗

Fruits: grapes, berries, apples, melons, cherries, figs, prunes, sour cherries, peaches, pomegranates are the most historically loved fruits in the Greek diet. Since the middle ages citruses like the orange, the lemon and the mandarin are more and more loved. Greeks nowadays use lemon almost more than vinegar and both have become integral components of the Greek diet. Obviously, tropical fruits like, say, banana, mango, grapefruit are not present in the traditional Greek diet, however all fruits are good fruits and you can enjoy them freely 🍎

Legumes. Eat freely to the tolerance of your body. Legumes can be too heavy for some GI tracts. Legumes are a great source of protein and fibre. Choose brown lentils, white beans, fava beans, chickpeas, giant beans and black eyed peas the most 🫘

Nuts, seeds: almonds, walnuts, sunflower seeds, peanuts etc. Eat as much as your body can take, because everybody is different 🥜

Mushrooms: mushroom it up! A great healthy way to have them is grilled with herbs and plain or apple cider vinegar dressing 🍄‍🟫

Whole grains: this is the traditional way to eat grains. Brown bread, oats, whole wheat pasta 🌾

Fish and seafood: find and eat them fresh. Instead of buying them deep frozen from the big markets, find local fish stores if your place is coastal and has them. Eat both large but especially small and medium sized fish. Some fish like salmon and tuna should ideally not be consumed daily due to their high levels of mercury and fats 🐟🎣🍤

Herbs and spices. Feel free to use as much as you want however if you are interested also in the flavours of the Greek diet besides the health benefits, a tip is that Greek dishes do not contain extremely hot spices 🌿

Water: A lot of water daily and, mind you, plain clear mineral water. No flavoured water, definitely not sparkling water and ideally no other liquids in place of the water. I mean, sure you can have liquids but you should ALSO have plain water 💧

Eat a few times per week:

Poultry: Poultry and lean meats entered the Greek cuisine mostly after the Middle Ages however they are nowadays enjoyed as part of the Greek Mediterranean diet because they are tasty and healthier than other types of meat. Chicken has become especially popular in the Greek cuisine. Other birds are the pheasant, the quail, the turkey and more sparsely the duck 🍗

Eggs: eggs are healthy and should be consumed a few times per week but not daily because they can cause a rise in cholesterol levels 🥚

Dairy: Greeks LOVE dairy products, especially the various types of cheese, however they are often irritating to the GI tract and they are linked with rises in the level of inflammation in the body. This is why you should ideally limit them to a few times per week. One exception is the yoghurt, which is fermented and can be perhaps consumed more frequently due to its beneficial properties. Important note: if you want to follow the Greek diet, you should ideally opt for milk and other dairy products from goats and sheep! Cow milk is not traditionally used in the Greek cuisine often and sheep and goat milk are significantly healthier and more nutritious. The only drawback is the stronger smell, however if you can get past that, it is strongly advised to switch to those instead of cow milk. Another note: what is known as “Greek yoghurt” in western countries is not in fact a true Greek yoghurt. What you call Greek yoghurt is to us simply a strained yoghurt, a yoghurt from which the whey has been removed. Sometimes in western markets (and in Greek “modern” dessert yoghurt products) butterfat and powdermilk is added to them and they are mostly made of cow’s milk. Again, a traditional Greek yoghurt is made of sheep, goat milk or a mix of both and is unstrained. It also has a trademark thickened skin on its top (dunno if this is the actual term lol) which is in fact the part of the yoghurt that contains the most nutrients and personally it’s the tastiest part of the yoghurt but apparently it is not for everyone. As an example, a study showed that an unstrained sheep yoghurt has more protein, more omega-3 fatty acids and minerals yet fewer calories and fats than a strained cow yoghurt 🍦🧀

Wine: in small portions, like a small glass up to a few times per week and always in combination with your meal. You don’t drink it to get hammered, you drink it for the health benefits it has in very moderate quantities and for the reasonable mild euphoria it causes before it becomes harmful. The GI tract is linked to the brain and is detrimentally influenced by negative emotions. This is why it is important to try to be in a good mood, relaxed and peaceful when you sit down to eat. A sip of wine now and then can be good for that 🍷

Eat once per week or ideally less:

Red meat like pork or beef. In fact, beef should be the one most avoided not only because it is indeed the rarest of the common meats used in traditional Greek cuisine but also because you can’t separate the fat from the meat as easily as with pork. To follow the Greek style in a healthy way opt for goat, then lamb or pork and make beef your most occasional meat dish 🥩

Processed meats should be eaten rarely. If you are in a mood for it though, opt for Greek style sausages with herbs in or bacon at most. Cured meats like ham are better to be avoided but turkey is the healthiest of them. They are not a part of a traditional Greek cuisine though.

Refined grains can be enjoyed weekly but should not replace whole grains

Pastries. What’s new, pastries are not ideal for health. However, if you are yearning for something sweet, if you want to keep it healthy as much as possible in the “Greek way”, opt for desserts made of healthy ingredients like honey, nuts, olive oil and fruits. Chocolate came to Greece in the 19th century, however it has become an integral part of confectionery since then. Opt ideally for dark chocolate, combined with nuts or fruits such as oranges and prunes. Greeks especially love chocolate combined with nuts.

Soft and sugary drinks. Avoid them overall, especially the processed products in the markets. If you need a sweet drink really bad, you can keep it traditional by making your own sweet lemonade, sour cherry, pomegranate etc drink at home. You could also enjoy small quantities of lemon or mastic liquors which are good for digestion.

BONUS TIPS & PHILOSOPHY:

Try to find mastic if it’s available where you live. The mastic is a resin produced from the mastic tree, a species endemic to the Greek island of Chios and a small part of the opposite coast of Turkey. It has numerous beneficial properties, especially for digestion and gut health, and it combines them with a very pleasant fresh and sweet flavour. You can find it in gums that boost digestion, in drinks, in pastries and even in non-edible products like toothpastes. Learn about it and give it a try, no matter if you are interested in following Greek diet or not.

Greek cuisine does not go berserk on as many ingredients as possible (however Greeks typically add more ingredients than, say, Italians and perhaps fewer than the Middle Easterners). Don’t worry about adding as many foods and nutrients in one single dish. The most important thing in Greek cuisine philosophy is to pick the finest ingredients. Avoid deep frozen or precooked and processed ingredients. Pick whole fruits and vegetables from your local small grocery store. For example, don’t buy a watermelon slice in a zelatin bag from the supermarket. Take the whole freaking watermelon home. You heard me right. It’s heavy, yes, but you would be surprised how much tastier and healthier it is this way. Go to the butcher for meat. Go to the specific cheese shop for cheese. Go to the fisherman for fish and seafood. Go to the pastry shop and get a nice dessert instead of buying candies from the market.

Remember that in moderation you can eat most of the foods you desire, especially if they are not processed foods. There is nothing about the Greek diet that is restrictive in terms of its philosophy - historically the intake of various foods was regulated only based on availability and price. There are no foods you should limit due to any perception of them being “bad” and you should never feel guilty the moment you are actually having the food. Just work slowly and progressively by building gradual appreciation for healthy foods and prize less nutritious foods as occasional taste bud rewards.

As said above, a good mood is crucial when you sit down to eat. In the history of the Greek society this translated into eating with friends and / or family, maybe with the occasional sip of wine, ideally in a pleasant environment and always taking your time with your food. If some of these are less feasible than others, try alternatively to improve the setting in which you eat, to eat in an environment that calms you down. Schedule your meal so that you won’t eat in anxiety or hurry, if this is possible. Think of pleasant memories and feel grateful for your food. Cheers! Or, you know, εις υγείαν!

[wavypotatochips]

Hey angel! I’ve loved all the Sergio fics you’ve written! Can I request reader being younger than him and dating him but she’s never been with anyone in bed so she has her first time with him please? And he’s very sweet and patience and he never forces himself on her please? Thank you 🙏

𝐏𝐚𝐭𝐢𝐞𝐧𝐜𝐞 | 𝐒𝐞𝐫𝐠𝐢𝐨 𝐑𝐚𝐦𝐨𝐬 [ 𝐍𝐒𝐅𝐖, Minors DNI ]

𝘗𝘢��𝘳𝘪𝘯𝘨𝘴: Sergio Ramos x Female Reader

Word Count : 2.3k

𝘈𝘶𝘵𝘩𝘰𝘳𝘴 𝘕𝘰𝘵𝘦: This took me so long because I have never wrote NSFW before, but ya knowwww first time for everything right? ANYWAYSSS I Hope you like how I represent your idea ˚ʚ♡ɞ˚!!

(っ◔◡◔)っ ♥ REQUESTS ARE OPEN, currently covered in college work so as of now uploads will mainly be on weekends. Thank you for your patience c’: ♥

You are head over heels in love with Sergio Ramos, a man who makes your heart skip a beat every time you see him. You love the way he laughs, the way he talks, and the way he looks at you with those warm, affectionate eyes. Every moment spent with Sergio feels like a blessing, whether you're going out on a date or simply spending time together at home. You feel like you can be your true self around him, and he accepts you unconditionally for who you are. When you're apart, you find yourself daydreaming about Sergio, thinking about all the wonderful moments you've shared and all the exciting adventures you have yet to experience together. You can't wait to see him again, to hold him close, to feel his warm embrace. Despite the media's constant attempts to portray you as being with him solely for financial gain due to your 3-year age difference, it is obvious that you are madly in love with him.

You walk into your home to the delightful aroma of delicious food cooking in the kitchen, and as you approach, you see Sergio donning a chef's hat and apron, fully engrossed in the art of cooking. You laugh as you ask, "What's cookin' good lookin'?" while admiring his chef attire and thinking how adorable he looks. You informed Sergio before you left earlier that you didn't want to go anywhere for your anniversary because you simply wanted to spend time with him and him only. Despite your current fame as a model, your upbringing in poverty left you with the belief that you shouldn't spend a lot of money on pricier items. Sergio believed that by preparing a meal for you, he might add some personal touches to the evening as he is aware that you don't like to flaunt your riches or eat at upscale establishments. With a big smile on his face, Sergio greets you with a warm hug and kiss, then turns your attention to the kitchen table, where he has set up a beautifully decorated table with candles, flowers, and your favorite music playing in the background. As it was a beautiful day outdoors when you were shopping, you are wearing a yellow sundress and white sandals to show off your newly painted toes. You smile and lean forward to take in the fragrance of the flowers, " Cariño, no tenías que hacer todo esto (Honey, you didn't have to do all of this)," you say. "I have to, of course. Las princesas siempre deben ser tratadas como tal. ( Princesses should always be treated like one.)"  Your smile is still present as you shake your head. He has always been a gentleman towards you.

“You didn't find anything you liked?,” He questions seeing you don't have any shopping bags as he places a plate of  delicious tomato and basil bruschetta, drizzled with olive oil and balsamic vinegar in front of you.  “No, I didn't find much… Thank you baby,” you respond as you pick up the piece of bread, biting into it. As you savor the flavors of the freshy tomatoes, Sergio tells you how much he loves you and how grateful he is to have you in his life. "Cariño, solo quiero que sepas cuánto te amo y te adoro. Nunca me hubiera imaginado hace dos años que estaría con un ángel como tú. (Baby, I just want you to know how much I love and adore you. I would have never imagined two years ago I would be with an angel like you.) You are the most important person in my life, and I cannot imagine my world without you. Cada momento que pasamos juntos es un tesoro que atesoro con todo mi corazón. (Every moment we spend together is a treasure that I cherish with all my heart.)" Hearing his sincere remarks, you pout your bottom lip as his love and affection fill your heart. “Te amo y te adoro tanto, mi amor. (I love and adore you just as much, my love.) Thank you for being there for me and for showing me your unending affection.”

After you finish eating your "appetizer," Sergio takes the plate from you and puts it in the sink. A few minutes later he brings out a succulent roasted chicken, perfectly seasoned and cooked to perfection. He serves it alongside a colorful medley of roasted vegetables, including carrots, zucchini, bell peppers, and rice. He knows chicken and rice is your favorite and you dislike eating items that are too heavy on your stomach, so he thought he could cook it with a bit more of his personal touch. Given that you are often the one cooking and that if not you, he hires a chef, you are taken aback when you see the plate in front of you. He removes the chef's hat and coat he is wearing, hangs them up in the kitchen, and then sits across from you. “Let's eat shall we?,” he says and you eagerly nod. Throughout the dinner, Sergio keeps you entertained with his charming personality and witty jokes, making sure you feel loved and cherished. Overall, the evening is a perfect celebration of your love for each other, and you couldn't have asked for a better partner than Sergio Ramos.

The two of you went into the living room after supper to watch a movie and drink wine. The wine bottle is empty by the time the movie is an hour into it, and the two of you are making out. 

Moaning against his lips, you are straddling his waist and exchanging saliva. He presses you into him by placing his hands on your ass and starting to rock you back and forth. Although dressed in jeans, he has a noticeable bulge. You start to experience intense arousal, and you decide that this is the night you want him to take your virginity. Two years have passed since you two started dating, and those two years have been full of love, charm, and happiness. Just as you wanted to see all of him, you also wanted him to see all of you.  Sergio never makes you do anything you didn't want to do; he always asks you first before moving forward. The way you are leading the kiss and pressing against him a little more firmly than usual has given him the impression that you might go farther this time. Normally, after you two make out, he goes into the bathroom to satisfy himself with his hand.

"Want take this to the room?" you ask as you gently pry yourself away from him. He pants as well, asking, "Are you sure?," because he knows you already know what that will result in. You nod while biting your lower lip. As he pulls you up, he presses his lips once more against yours and gives you a tender kiss. You wrap your legs around his waist as he proceeds towards the bedroom. He kicks open the bedroom door, groaning into your lips as he lays you on the bed. When your dress rises, he crawls on top of you, lovingly kissing your neck before laying his hand on your exposed thigh. He rubs your thigh and asks, "May I?," edging ever-closer to your panties. Your panties are soaked just from him stroking your thigh and the earlier things he did. You bite your lower lip while nodding. "Words my love," he raises his head and begins to nip at your earlobe. After your makeout session, you still can't catch your breath as you pant out, appearing to be out of breath, "Yes, my love." He presses his lips once more on yours while massaging your clit with his hands as he glides over your underwear. Your gasp from the unknown wonderful sensation allows him to slip his tongue inside your mouth. You thrust your hips upward to exert greater pressure on his hand, which makes him sneer in defiance of your demands. He bites your bottom lip, pulls back a little, and mumbles against your lips,   “Princess is so eager, huh?,” before releasing go. He stops touching your panties, gets out of bed, and starts to unbuckle his belt and take off his shirt. He needed his boner to be released because it was throbbing and felt trapped against his pants. He unzips his pants and lets them fall to the ground as he flings his belt to the ground. You start to fear you can't handle him as you open your eyes slightly in response to how huge his bulge was, but the tingling sensation between your thighs told you otherwise. As you spread your legs wider to allow him to fit between you, he leans back on top of you and presses his lips hungrily back against yours. Only the thin cotton of your damp underwear and his boxers were in between the two of you, so you can feel his boner more intensely. He moves your panties to the side and runs his finger over the wet slit before inserting one of his fingers. As your legs tighten up against him, you gasp at the sensation. He gently pulls his lips away from yours as he enjoys the sound of your small moans against his ear. He keeps moving slowly until he thinks he can add another finger. When he finally does, you whimper in pleasure. You had touched yourself before, so you are not entirely naïve, but his fingers felt very different from yours. You start to press your hips against his fingers in an effort to get him to move more quickly, but he resists. Instead, he reclines and asks, "Are you sure you want to do this? " while gazing down at your face. With love in his eyes, he continues, "If you're not sure, it's okay, darling. 

You nod your head, determined that this is what you want, “I want it. I want you.” Sergio has always made you feel comfortable throughout the entire relationship and by him reassuring you that it is okay if you do not want it only made you want him even more. You love this boy with your entire heart. He kisses your forehead, nodding his head as he begins to kiss and suck on your neck, more than likely creating hickies, as he begins to slip off his boxers. Once his boxers are off, he begins to slip your panties down as well until they are completely off. Once they are off, he rubs his tip against your slit to lube it up with your wetness. He kisses you on your lips, “Tell me if it is too much, Okay?” He says, causing you to nod your head. He begins to slowly push his tip inside, the feeling being uncomfortable for you as it was a weird sensation. Meanwhile, Sergio is trying not to cum already from the tightness of your pussy wrapped around his tip. He groans against your ear, causing you to feel turned on even more. He begins to slowly thrust his tip in you back and forth until your pussy welcomes him more and more. Your legs begin to clench against him, you pant softly as you tremble underneath him. Maybe because you are a secret masochist, but the slight painful but pleasurable feeling made you feel so good.  “I love you so much, you know that?,” He whispers against your ear as he continues to go deeper inside of you. By now, your mind begins to feel cloudy as you are only focussing on the feeling of him entering inside of you. He makes sure to go slow, until now, he is about 2 inches inside of you. He feels himself not being able to fully go inside as your hymen was restricting him. “Princess this may hurt a little bit, but I promise itll feel okay after?,” he says as he kisses your forehead. You nod your head biting your bottom lip softly as he wraps one around your neck forcing your head to press against his chest. He thrust harder inside of you, causing your hymen to break, and allow him to get half way inside. You wince harshly as you grip his sides, a shaky breath escapes your lips. Sergio is using all of his internal strength to not bust inside of you as you squeezed him tightly. As he lets go of you so your head can lay back on the bed, he begins to whisper sweet nothings into your ear and remain still so you could get used to his size before he continues on. A few minutes pass and you begin to move yourself up and down, hinting you wanted him to continue on. He gets the memo and continues on, thrusting inside of you slowly until he is fully inside of you.

As the minutes pass, you become more at ease with him inside of you, and the pleasure outweighs the discomfort, and you are able to adjust yourself. Your dress hem is now up to your belly button as you throw your legs around his waist and your arms around his neck. This allows him to push deeper into you, which makes him groan, "Damn Y/N you feel so amazing." You moan next to him and enjoy how his long, firm cock stuffed you.

The rest of the night followed by the both of you not just having sex, but making love. 

Sergio has always been deeply in love with you. He is completely smitten by you and can't imagine his life without you. And of course, you  feel the same way about him as you two have a strong and loving relationship. Sergio feels incredibly lucky to have been blessed with you in this lifetime, the one who loves him equally as much as he loves you. He is grateful for the love and joy that his girlfriend brings to his life, and he looks forward to a future filled with happiness and love.

[decentmonster]

As someone with ADHD/ who struggles with depression, I often lose the fight to eat healthy and resign to eating microwave chicken nuggets

BUT

Smoothies! I am on such a smoothie kick! they are sweet and delicious and easily pre-prepped! I can buy the fresh fruit, divide it up into jars, stick it in the freezer and not have to worry about it going bad! it is wonderful. I have even started immediately pouring the excess smoothie from the blender in ice trays so that I can have an infinite smoothie. If you get the hang of them, they're pretty much one texture always, and are easy to fix up and alter as needed.

I also work at a coffeeshop so I have all I can eat of free overripe bananas, which are terrible for eating as is but are sweet and freeze quite wonderfully. Forget banana bread, make a smoooooothie.

Mango slaps. Any fruit that you think is gonna go bad before you eat it can always be washed, chopped, and added to the freezer.

Weird as hell things I've tried recently and have worked for smoothies:

spinach (as long as it's less than 1/4 of the total fruit/vegg mix and paired with an overpowering fruit

a Raw egg! No joke, if you whisk the egg with a fork with about a table spoon of Lemon Juice or white wine vinegar, the acid pasteurizes it and chemically cooks the egg, making it completely safe to add to the smoothie. I recommend lemon juice and I promise it won't taste like anything. Egg whites are what they make meringue out of! It's good protein.

Vitamins! Egg shells (as long as they've been baked) and ground very very fine make a really good calcium powder. Use sparingly and blend extra well. If you don't want to go to the trouble, you can always dissolve some daily vitamin pills in warm water and toss that mixture into the smoothie. It's a really easy way to ensure you're taking your vitamins!

unsalted butter or heavy cream are all really good options for adding a thicker mouthfeel without changing the flavor. A dash of olive oil does the same thing! Don't be afraid to experiment.

BIG fan of honey and cocoa powder, especially in a mostly banana smoothie. Matcha powder is also really good.

AVOCADO!!! also any squash like pumpkin Would NOT recommend zucchini unfortunately

[honeytonedhottie]

healthy foods and recipes that i use on a daily basis(>•<)💭🍣

these r just some recipes for foods that i eat every single day, and they r healthy and easy to make. they r also great if u have a busy lifestyle bcuz they're super easy and quick to make <3

remember to eat yummy food that fuels u 💗

SALADS -

carrot salad - carrots! carrots r an amazing source of vitamin A and isn't only beneficial for ur skin, but also ur eyesight, and ur immune system; for the recipe i'd wash a carrot and shave it, then add one cap of apple cider vinegar and olive oil, with salt and pepper and i'll eat that as a side dish along with my meal

cucumber salad - cucumbers r also an amazing source of hydration and is great for ur skin. just slice a couple cucumbers and add olive oil, salt, pepper, and chili flakes

meditteranean salad - dice cucumbers, tomatoes, red onion, and make a vinaigrette using lemon, olive oil, and salt and pepper and add those all together with some basil for a hydrating delicious salad

SNACKS -

pan con tómate - its simply toasted bread with oil, grated tomatoes, garlic, salt and pepper

apple slices and peanut butter

frozen grapes with lime juice on top

literally any assortment of veggies with lime juice and salt

sliced fruit bowls with lemon juice

DINNERS -

how i make tofu - so i always use firm tofu and i'll dry it with a paper towel just to make sure that its dry (make sure to drain the excess water) and on a separate plate i'd add some flour, and seasonings of my choice. then coat the tofu in the flour and put it on a hot pan (approximately 5 min per side of tofu) or until its crispy, and then i'll make a sauce, usually with soy sauce, ginger and honey.

cucumber sushi - i'd wash and shave cucumbers, then take the shavings and lay them out as though it was wrapping paper (if that makes sense) then dry it with a paper towel so that the ingredients can stick onto it. then i'd fill it with sticky rice, sauces, tuna sometimes, or literally anything u wanna fill it with and then roll it up like u would do with sushi and cut it into pieces.

SANDWICHES -

sandwich one - take a hard boiled egg and break it down in a bowl, and add some mayo and mustard (trust) to create a paste like mixture. spread all that onto some bread. then add some lettuce, tomato, and cucumber.

BREAKFASTS -

overnight oats - in a container, add some oats, greek yogurt, chia seeds, honey, fruits of choice (i often use strawberries or blueberries) and almond milk and then shake that up and let it stay in the fridge overnight for an easy breakfast in the morning.

chia seed pudding - add three tablespoons of chia seeds into a container, half a cup of almond milk, one teaspoon of vanilla extract, and some honey (add coco powder if u like chocolate) and then put that in the fridge overnight.

[winterweary]

Knife - 9 Days of Solomon

Day 3

I was stumped on this prompt for a while, so I decided to play to my strengths and pick up my knife...CHEFS KNIFE THAT IS.

Yes, from Solomon's cookbook to your table, I have for you a recipe for Solomon's Mystery Stew!

aka a modified Cioppino, or Italian-American Fisherman's stew!

Remember to channel your inner Solomon: recipes are guidelines not holy writ (unless you're baking). Always error to your own tastes and judgement. If you don't like an ingredient feel free to leave it out. If you love a certain vegetable, see how it tastes when added! I made a vegetarian version of this last night because I was too lazy to go to the store and buy seafood - it was still delicious!

Solomon's Mystery Stew

1-2 servings

Ingredients

Olive Oil

Kosher Salt

Fish Sauce (optional)

½ Sweet or Yellow Onion, diced

1 medium Fennel bulb, sliced. Reserve fronds for garnish if desired.

1-1.5 tb Tomato Paste

2 cloves Garlic, minced

¼-1/2 tsp Red Pepper Flakes (more or less to taste)

½ c White Wine – Pinot Grigio is what I use because I can buy small half bottles of it. Any light white is fine, but avoid Chardonnay which can be oaked. You can omit the wine if you desire but it really does add a nice layer of flavor. If you leave it out consider adding a squeeze of lemon or a splash of rice wine vinegar.

1 can Petite Diced Tomatoes

2 c Vegetable Stock - You can substitute chicken stock if it's what you have on hand, but not beef stock. Fish stock is awesome if you have access to it.

Seafood: Calamari, Shrimp, Mussels (cleaned). I can buy a small bag of frozen "seafood medley" at my grocery store that contains tiny octopus, calamari, baby shrimp and clams that I usually use. I drop the frozen bits right into the soup as it cooks. If you want to buy fresh that's great too but quality won't suffer if you opt for frozen.

Fish, cut into bite sized pieces and deskinned: Salmon, Cod, Halibut, etc – your choice! I find one filet is usually plenty for me. If you are serving 2 people do 2 filets.

Options for toppings:

Fresh Parsley, chopped

Fresh Cilantro, sprigs

Fresh lemon or lime slices

Tabasco Sauce

Kewpie Mayo

And of course you're going to want a nice crusty bread or your favorite crackers for serving.

Heat a small amount of olive oil in a pot. Heat should be medium to low. You want to sweat the veggies without browning them.

Add onions and sweat until translucent. 5ish min. Add fennel and garlic, stirring occasionally, for 2-3 minutes until fragrant. Season with a light sprinkle of salt. Increase heat to medium if using a low heat. Add tomato paste and red pepper flakes and cook while stirring for 2 minutes. Tomato paste should be lightly sizzling while cooking.

Increase heat to medium-high. Add wine slowly. Let simmer until reduced by half. Stir in diced tomatoes, Vegetable stock. Simmer covered for 15-20 minutes.

Add sea food. Simmer covered until seafood is done – Shellfish should be opened, Calamari should be opaque, Shrimp and fish firm. Taste broth and season broth with salt and more red pepper flakes if you desire. At this point I add a dash of fish sauce (my secret ingredient) but that's up to you.

Serve with lemon, parsley, and fennel fronds. I always drizzle a little Kewpie mayo on top as well. It melts into the broth and adds the most amazing sweet/sour flavor.

I hope you enjoy making this recipe! It's easier than it seems and once you have it down, its very easy to size it up to feed a larger group of people. If you have any questions feel free to DM me or ask in reblogs!

Happy 9 Days of Solomon!

[thegigilwriter]

06 | “Danger & Star, Rooster & Angel” — Bradley “Rooster” Bradshaw x Female Mitchell OC

Summary: 26-year-old Lucy Asa Mitchell did not know what was in store for her when she first bumped into Bradley “Rooster” Bradshaw. After an instant mutual connection followed by a sweet whirlwind romance that swept both their feet, Lucy found herself being immersed deeper into Bradley’s world of the Navy, F-14s, and deployments. What she didn’t expect was finding was the answer to an elusive part of her past — the identity of her long-lost father.

Masterlist

Keywords/Warnings: Romance, Fluff

06 | Picnics at Golden Hour 🌅

Sunday June 19, 2023

“Hmmm...ˮ Bradley hummed, helping himself to another tear of focaccia bread dipped in olive oil and balsamic vinegar. “This... is so good.ˮ

“Thank you,ˮ Lucy giggled popping a strawberry in her mouth as she continued to peel a green mango in one long, spiral strip.

Lucy had laid a red-checkered picnic basket at the backseat of the Bronco where they were now seated in each others company with her snack basket in between them. Bradley proceeded to peer into its contents, moving around various containers of food and a bottle of wine they had purchased from The Vineyard.

“Whatʼs this?ˮ Bradley picked up a white ramekin, which elicited a gasp from Lucyʼs lips.

“Put that down!ˮ Lucy crawled over, trying to reach it to which Bradley avoided by leaning away.

“Why? Itʼs something delicious isnʼt it?ˮ He smirked. “Are you trying to keep this all to yourself?ˮ

“Bradley,ˮ Lucy warned.

“Lucy,ˮ he teased.

“Give that back!ˮ She laughed at his expression, lunging at him.

“Woah!ˮ He gasped as Lucy fell on top of him, successfully obtaining the ramekin. A blush scattered across her cheeks when she realized the predicament they found themselves in: her soft breasts pressed against his hard chest, their lips only inches away from touching, their legs tangled, and their eyes intimately meeting. Bradley swept a lock of hair behind her ear.

“Iʼm only teasing Angel,ˮ Bradley told her sweetly. Lucy pouted in reply as they both sat up together, Bradley tucking her into his arms and sitting sideways on his lap.

“Itʼs a botched chocolate soufflé,ˮ Lucy frowned, evading his stare as she grazed her fingertips against the grooves of the ramekin. “I saw how much you liked that dessert at the Vineyard, and I thought I could make it for you. Itʼs more like a mousse now, than a soufflé...ˮ

“Angel,ˮ Bradley sighed, holding the small of her back. “You made that for me?ˮ

“I did, but itʼs no good.ˮ

“Well I donʼt care, itʼs mineˮ

Lucy gazed at him before reaching into her basket and grabbing a spoon. She uncapped the ramekin and offered a spoonful to Bradley. He smiled before wrapping his large hand around hers that was holding the spoon and brought it to his lips. They were just looking at each other as Bradleyʼs moving mouth slowly broke into a wide grin.

“Itʼs bad isnʼt it?ˮ Lucy groaned with her face in her hands.

“Angel—“ Bradley chuckled as he pried the utensil from her fingers and offered her a spoonful. “Here— you try.ˮ

Lucy didnʼt even need to chew. The very desert melted into her tongue and exploded in chocolate richness. They were both sporting huge grins now.

“Itʼs the best damn chocolate mousse Iʼve ever tried thatʼs for sure,ˮ Bradley exclaimed as he relished another bite.

Lucy laughed, her fingers covering the growing blush on her cheeks.

“Lucy Mitchell, you literally cook like an angel,ˮ he praised, finishing the last few scoops of the desert with enthusiasm and appetite.

“Iʼm just glad that it didnʼt go to waste,ˮ Lucy breathed, chuckling.

“Angel as long as youʼre cooking for me, I promise you — nothingʼs going to waste,ˮ Bradley told her seriously.

“Yeah?ˮ Lucy wrapped her arms around his neck as he stared into his honey eyes.

“Oh yeah,ˮ Bradley rasped, holding her stare as he relished the feel of her small hands grazing his shoulders.

“How about I take you up on that?ˮ She says with a sparkle in her eye.

“You mean it?ˮ

“Next Sunday, at my apartment, dinner for two,ˮ she whispered as Bradleyʼs eyes lit in child-like joy.

“Angel, I could kiss you right now,ˮ he said to her softly, his gaze so intense that it lit her skin on fire.

Lucy smiled as Bradley drew her in for a sweet kiss. She instinctively straddled him as he gently moved his hands to caress her waist and the smooth nape of her neck beneath her soft curls. Encased in the golden light of the dusk sky with a backdrop of a lavender hydrangea path leading to Californiaʼs Torrey Pines Bridge, they basked in each otherʼs passion so intensely that they were breathless as they came apart.

“Angel?ˮ He stroked the small of her back. “Yeah?ˮ

“I donʼt want you to be upset.ˮ

“How can I ever be upset with you?ˮ

A beat.

She cupped his face and traced his scars.

“Iʼm gonna be gone for a while... Iʼm getting deployed.ˮ

It was at this moment that while Lucy was well aware that while Bradley was a naval aviator, she was reminded that he was also a soldier — called into to duty and done so without question. She also knew that she was falling for him, just as she sensed that he was inevitably falling for her. Lucy herself has never been in a romantic relationship, but if there was anything that life had taught her is that nothing worth it comes easy. So Lucy reached yet again into her handy basket and took out her polaroid camera and placed it in his grasp. She then proceeded to pose against the door of his Bronco with a genuine smile and shining eyes.

“Whatʼre you—“

“So youʼll have something of me, even when youʼre away.ˮ

Bradley chuckled. She was truly beautiful — she wore sunsets like a gown and her smiles like a crown. She was an image far too abstract to contain. So Bradley took the shot, and left all else to his own memory — hoping it would be enough when it was time for them to say goodbye.

Oh no! Bradley’s getting deployed! I’m so excited for the next chapter! I hope you enjoy reading it as much as I loved writing it! 💕 Here’s 07 | Beauty and Brokenness.

[iridescent-lightning]

i am in fact into olive oil and balsamic vinegar so now i must know - what's the best balsamic vinegar you sell?

Well crap, sorry I left this alone for so long!!

It honestly depends on what you'd be using it for. It's all imported from Italy and traditionally made in small batches. We have some very nice unflavored oils made out of one single variety of olive (none of that mixed up mashed together junk here) if that's to your liking, but imo it really shines with the flavored ones. Personally I like the Milanese gremolata flavor, it's a super nice lemony garlic. Goes so well on fries. There's some spicy flavors (the chipotle and green chile are delicious), some fruity flavors (lemon goes well in bread), some savory and herby ones (the most popular oil is a Tuscan herb and it's so flavorful and aromatic)... Just lots of variety. Our balsamics are the same deal, we have two traditional ones (one aged with 18 year old barrels and the other with 23+ year old barrels) and lots of flavors with dark and light balsamics. I really like the raspberry dark balsamic and the Sicilian lemon white balsamic. They're soooo sweet and delicious and no added sugar. Which is wild to me. It's like drinking candy. (Yes I have been known to sip on them.) There's something for everyone which is actually really fun!

[itsladykit]

You know what super-dense yet flavourful sourdough bread is good for?

Panzanella. Fucking delicious.

Honestly, you don't even need to follow a recipe. cube some bread (small bites), toss 'em with a bit of oil, toast 'em on the stovetop or in the oven. Meanwhile, cube up some tomatoes, slice some cucumbers.

Toss everything together with olive oil, balsamic vinegar, and fresh basil. Throw some feta or parmesan in there.

Is this authentic? I'm not gonna pretend it is. But it's made from the THINGS I HAD IN THE FRIDGE, and legit, love food like that. Comes together easily and deliciously.

[hollowtones]

have you ever had pasta a la vodka? a lot people say its best with penne or ziti, but i feel its better with a linguine or fettuccine because of how rich it is, the sauce stealing of the tubes is just a bit overwhelming. i'd rec having it with a crusty sourdough and a olive oil/white wine vinegar bread dip, maybe a dry wine if one likes to partake :] enjoy your evening

I think I had it literally twice when I was much younger and I remember it being one of the most delicious things I'd eaten up to that point in my life. Cannot remember the last time I ate it. I've wanted to try cooking it myself for a hot minute, but I don't usually have vodka lying around.

[milk-and-violets]

hello please give us your soup recipes ( ⁠•͈⁠ᴗ⁠•͈⁠)

apologies to anyone who has ever sent me an ask please know I read them and weep and then forget to answer them

if anyone has questions about these soups, please feel free to ask in the replies or dm me!! also, you are welcome to reblog and add your favorite soups, I would love to see what other soups y'all enjoy :)

ANYWAYS here are some of my favorite soup recipes (part one ? I may post more if people like them)

This soup. This soup. Several things to say about it. Firstly, it benefits greatly from buying the nice crushed tomatoes, like the $5-6 cans if you are able to. The tomato makes up a lot of the broth flavor, especially if you want to make it vegetarian and thus leave out the sausage.

Secondly, double the garlic cloves (eight garlic cloves? yes, I'm serious) and use canned brown lentils. A whole can. Two if you feel like it, I often do. It's really very little detriment to the recipe over dried ones, and the soup comes together much quicker when you're not waiting for them to soften. You will need to decrease the cook time, or it will become mush.

Lastly, replace the water with chicken or vegetable broth, it's just better, and the celery is optional, especially if you're allergic, since apparently that's possible.

I acknowledge that this one is a stew, not a soup, however...

This dish is a delicious cross between a more English beef stew (see: NYTimes Beef Stew if you're interested, I highly recommend) and french Coq au Vin. It calls for boneless pork shoulder, but if you can't find that, bone in is fine, just more work. You will need to cut out the bone, which can then be roasted in the oven, I like to use the preheat time (this recipe requires some oven braising) to do so -- just pat dry, coat with olive oil and salt. You can also save the bone in a zip lock in your freezer, for making tonkotsu ramen broth, if you're like me.

Martha uses a pound of "small shallots" which I really find to be a bit much. Use that many if A) they're on sale, B) you've replaced them with pearl onions, or C) you really really love shallots (I respect that.)

I like to add eight cloves of smashed garlic to this, and 4-5 yukon potatoes, washed (but not peeled) and sliced into 1.5 inch cubes (you can assess their size based on vibes and how long you want to cook them for, approaching two-bite sized is generally good).

You can reduce the garlic cloves by half if that's too much for you, or if you're adding a significant amount of shallots still. I've used only 3 large shallots ones before and found it to be enough, so use what you've got. The potatoes add texture and body to the soup, and something to chew on other than the pork, which balances the dish.

Also, Martha suggests you cut your carrots lengthwise, but I personally prefer medallions, as they're much easier to serve and eat. If you're very worried about overcooking your carrots, maybe do large chunks.

This recipe does call for hard apple cider, which it really does need, but if you have to leave it out due to allergies or food restrictions, I suggest adding an 1/8 cup or so (maybe less, that might be a bit sour) of nice apple cider vinegar, and substituting the rest of the liquid with more chicken broth. Serve with some nice crusty bread! Or maybe egg noodles, if you leave out the potatoes and want a really Coq au Vin-esque experience.

Alright, so I think I did the formatting correctly, and you should be able to click this image to access the recipe link, but just in case:

https://sharedappetite.com/recipes/rustic-tuscan-style-sausage-white-bean-and-kale-soup/

Anyways, this recipe calls for 2 cans of cannelini beans. If you can't find those, great northern beans are basically the same. For the sausage, it may also be sold as mild italian sausage, and you do not need to buy it in links, buying loose ground sausage is much easier.

It also calls for two bunches of kale, which is frankly a ridiculous amount, I would only put in that much if this is the only source of vegetables you'll be getting for a month. One (Large!) bundle of kale should be fine. After rinsing, you can simply rip the leafy parts away from the stems, and then discard the stems, or steam them if you really want to eat them. Personally, I don't think they belong in soup.

The onion you use for this should be a yellow onion, maybe white if you're desperate and fear no onion. It calls for 1 potato, you should use 3-4, medium to large sized (Russet!) potatoes. Use your heart to decide when it's enough potato for 52 oz of broth. Likewise, you should consider doubling the amount of garlic that goes into this.

If you don't want to do the math, 52 oz of broth is a little less than 2 whole packages of store bought broth. You may find that you want to add the last bit when you add the potatoes, just to give them a bit more liquid to cook in, since you should use more potatoes than the recipe calls for. If you make your own chicken stock (which is quite easy, and I do recommend it, but it's not essential here) 52 oz is about 6 and a half cups of liquid.

The serving suggestion is to top with cheese, which is really up to you. If your spice tolerance is in the negative, like mine, you may enjoy eating a nice cheese on the side with your bread. Port Salut is a very good spreadable option, or perhaps an aged gouda or white cheddar. Having bread alongside this is really a must.

I suggest making a garlic oil to top the soup, to replace the plain olive oil for drizzling. To do this, simply mince another 2-3 cloves of garlic (more depending on how much oil you want to make), heat generous amount of olive oil over medium heat, then add garlic and saute until fragrant. Do not let the garlic get completely golden brown, unless you really enjoy it crunchy. This is going in soup, and should be minced fine, so having slightly raw garlic will not be an issue. You can store this in an air tight container in the fridge, just scoop some out to top your soup before reheating.

[moteldogs]

what you're gonna want to do is pick up a loaf of cheap french bread from the walmart bakery section for 67 cents. and then you're gonna want to mix olive oil and balsamic vinegar together in a little bowl. and then you're gonna dip hunks of bread in your vinagrette and devour half the loaf that way. live deliciously

[stardust-swan]

My Dream Home

aka where I'd live if I was rich and had time to maintain all of this

Outside

Powder blue, with murals painted on the side

There will be roses, violets, lavender, petunias, marigolds, peonies, mayflowers, and a cherry blossom tree in the front garden

And tomatoes, potatoes, strawberries, blueberries, onions, mint, courgettes, garlic, sage, thyme, basil, lettuce, peas, carrots, and cucumber in the back

Pretty birdbath

A wrought iron bench

Lanterns and string lights to light up the garden at night

A marble or bronze statue of Aphrodite

A calm fountain

Bonsai trees

Bedroom

Satin and silk bedsheets in ballet pink, lavender, baby blue, and duck egg green, and floral quilts and duvet covers

Beaded clothes hangers on the clothes rack

Fluffy fur rugs on the floor

An illuminated vanity with my favourite makeup, perfume, and Pandora charm bracelet on display

A nook for a shrine to Aphrodite

A clothesline of theatre programmes I've gone to on the wall

A large shelf for my collector barbies

A light up shoe rack big enough for my (vast) collection of shoes

Plushies on the bed

My closet and drawers will have sachets of potpourri and scented soaps in them so that my clothes will smell beautiful

A velvet headboard

Heavy drapes on the bed

Kitchen

Delicate floral ceramics in the kitchen

There will always be fresh-baked cookies and pastries for when guests drop in

A cupboard stocked full of herbal teas

Will always have a soup cooking on the stove and a pie cooling on the windowsill

The fridge will be stocked with vegetables and berries from my garden, fresh eggs, whole milk and good butter and cheese, cured meats, smoked salmon, macarons, homemade limoncello and cider, jam made from my own berries, and jugs of water with cucumber, lemon slices, and springs of homemade mint

Other foods will include: an array of spices and herbs, fresh bread, olive oil, balsamic vinegar, green and black olives, brown rice, veg that I canned and pickled myself, kimchi, almond milk, rice milk, mochi, marzipan, white chocolate with raspberries, dried fruits and nuts, honey, and fresh pastries

A six burner stove

Marble countertops

Elegant silverware

Living Room

Homemade throws on the chairs

A large bookshelf and more books on the windowsill

Will always smell delicious because of the candles I burn every evening

Will always be filled with the sound of classical music or jazz

Lots of cushions on the sofas

Sconces with frilled shades on the walls

A dining table with a beautiful centrepiece and elegant table settings

A comfy armchair for me to sit on while reading and crocheting

Bathroom

Jurlique rose handcream and fancy rose-pink soaps by the sink

Fluffy, thick, soft towels in white, pale pink, baby blue, lavender, and mint green

A vanity which has a mirror with soft pink lights, and enough storage space for my creams, body butter, exfoliater, face masks, toner, body mist, etc

Patterned toilet paper

Shower curtains made of silk or satin

Sea salt scented diffusers and a potted plant to make it feel fresh, and aromatherapy candles to make it feel calm

A bidet!

Mosaic tile walls and marble flooring and countertops

A clawfoot bathtub with elegant curves and gold accents

Plush rug next to the bath and a pretty toilet seat cover

Antique bathroom accessories, like a silver soap dish and crystal toothbrush holder

Maritime and botanical themed artwork on the walls

A built in sound system to play relaxing music while I bathe, like classical music, Native American flute music, or my Aphrodite playlist (on days where I'm having a long pampering session).

A large mirror with an ornate frame

A stained glass mirror so nobody can look in

Multiple Rooms/Other

Gilded framed pictures of my loved ones throughout the house

A potted houseplant on the side of each step of the staircase

Wide windows with velvet or satin curtains that let in lots of natural light

Prints by local artists on the walls

Vases of flowers taken from my garden in each room, even on the bathroom counter

Deep, plush carpets on the floor

Soft lighting from salt lamps and fairy lights

South-facing windows, so that the house will be full of light

The walls will be painted in pastel colours or will have a delicate wallpaper

Lots of pretty trinkets on the surfaces

Sapphic artworks that portrays lovers or the female form

Crystal handles on the cabinets and cupboards in the house

Lavender incense

Lace doilies on the side tables

Ribbons and bows everywhere

[guardianreadersofthegalaxy]

If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

[sissters-band]

Recipe for Marinated Baby Octopus Stew

Made with Red Wine Vinegar, Red Bell Pepper, Salt And Pepper, Garlic Cloves, Smoked Paprika, Dried Oregano, Tomato Paste, Onion, Olive Oil. Marinated Baby Octopus Stew is a flavorful and delicious way to enjoy tender baby octopus. The octopus is marinated in olive oil, wine, vinegar, and spices, which imparts a rich flavor. It's then cooked with onions, garlic, and bell pepper until tender and flavorful. Serve this stew hot with crusty bread for a filling and tasty meal.