#dry fish recipe

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[weepingfoxfury]

The man on the radio has returned for all things Friday ... tells the tale of his impromptu stage taking and drumming ... slides with ease from Hakuna Matata to Swan Lake ... presses the button to introduce the traffic lady. More crazy car stuff in Dublin due to the musician whose name I will not mention.

The chef on the radio steams in laden with mackerel, sea bass and puy lentils. "I'm using Bay leaves with this recipe", he says ... "Did you just say Baileys?" asks the man on the radio ... "Did I say what? asks the chef ... "Baileys ... did you say Baileys? Cos that's an odd combination if you did". The chef giggles and says no, definitely Bay leaves but feel free to drink Baileys whilst you're cooking.

Today's groaner: a pessimist sees a dark tunnel ... an optimist sees light at the end of the tunnel ... a realist sees a freight train ... the train driver sees three idiots standing on the track ;-D badoom tish ... here all week!!

Survived yesterday's very rainy, umbrella filled shiny metropolis trip part deux. Phew! In and out in 2 hours, but life still feels slightly out of focus. Now back to hiding out and looking at the little things. I'll be keeping 'the umbrella' and water wings close to hand after yesterday's downpours ... ensuring my fingers are crossed that the lovely Fermata feels like eating today ... and rest assured the coffee will be flowing ...

[healingheartdogs]

I hate that when you say certain meats are dry (fish, certain leaner poultry, game meats, etc) in discussions about food preference people will automatically be like "only if you're cooking it wrong." NO. Some meats are just objectively drier than others because they have lower fat content to keep them tender and moist as they cook. If you've ever had something like duck then leaner poultry like chicken and turkey are dry in comparison no matter how well they're cooked. Likewise, compared to fatty mammal and poultry meat most fish is dry af. It has nothing to do with overcooking it, and I'm not even saying it's a bad thing in general. Just for me personally I don't prefer drier meats and I'd appreciate it when I talk about my food preferences if people didn't just jump right to "you're not cooking it right then". I'm allowed to not like the same foods and textures as you for reasons other than preparing them incorrectly.

[deshifoodchanneldfc]

Village Food মুলা দিয়ে লইট্টা শুটকি রান্না রেসিপি Loitta Shutki Mola Ra...

[yvesdecamps]

Recipe for Jamaican Jerk Dry Rub This Jamaican jerk dry rub is a seasoning I use mostly on grilled chicken, but you can use it on fish, steak, or just about anything else.

[littlegreenchilli]

Karawala: A Delicious Sri Lankan Delicacy You Need to Try

Alright guys, this is my absolute favourite Sri Lankan dish to have with rice. It's crispy, crunchy, and bursting with flavour.Plus, it's easy to make and can be stored for later enjoyment. Give it a try and impress your friends and family with new flavours!

[run-graph]

Jamaican Jerk Dry Rub - Sauces and Condiments

[reasonsforhope]

"In response to last year’s record-breaking heat due to El Niño and impacts from climate change, Indigenous Zenù farmers in Colombia are trying to revive the cultivation of traditional climate-resilient seeds and agroecology systems.

One traditional farming system combines farming with fishing: locals fish during the rainy season when water levels are high, and farm during the dry season on the fertile soils left by the receding water.

Locals and ecologists say conflicts over land with surrounding plantation owners, cattle ranchers and mines are also worsening the impacts of the climate crisis.

To protect their land, the Zenù reserve, which is today surrounded by monoculture plantations, was in 2005 declared the first Colombian territory free from GMOs.

...

In the Zenù reserve, issues with the weather, climate or soil are spread by word of mouth between farmers, or on La Positiva 103.0, a community agroecology radio station. And what’s been on every farmer’s mind is last year’s record-breaking heat and droughts. Both of these were charged by the twin impacts of climate change and a newly developing El Niño, a naturally occurring warmer period that last occurred here in 2016, say climate scientists.

Experts from Colombia’s Institute of Hydrology, Meteorology and Environmental Studies say the impacts of El Niño will be felt in Colombia until April 2024, adding to farmers’ concerns. Other scientists forecast June to August may be even hotter than 2023, and the next five years could be the hottest on record. On Jan. 24, President Gustavo Petro said he will declare wildfires a natural disaster, following an increase in forest fires that scientists attribute to the effects of El Niño.

In the face of these changes, Zenù farmers are trying to revive traditional agricultural practices like ancestral seed conservation and a unique agroecology system.

Pictured: Remberto Gil’s house is surrounded by an agroforestry system where turkeys and other animals graze under fruit trees such as maracuyá (Passiflora edulis), papaya (Carica papaya) and banana (Musa acuminata colla). Medicinal herbs like toronjil (Melissa officinalis) and tres bolas (Leonotis nepetifolia), and bushes like ají (Capsicum baccatum), yam and frijol diablito (beans) are part of the undergrowth. Image by Monica Pelliccia for Mongabay.

“Climate change is scary due to the possibility of food scarcity,” says Rodrigo Hernandez, a local authority with the Santa Isabel community. “Our ancestral seeds offer a solution as more resistant to climate change.”

Based on their experience, farmers say their ancestral seed varieties are more resistant to high temperatures compared to the imported varieties and cultivars they currently use. These ancestral varieties have adapted to the region’s ecosystem and require less water, they tell Mongabay. According to a report by local organization Grupo Semillas and development foundation SWISSAID, indigenous corn varieties like blaquito are more resistant to the heat, cariaco tolerates drought easily, and negrito is very resistant to high temperatures.

The Zenù diet still incorporates the traditional diversity of seeds, plant varieties and animals they consume, though they too are threatened by climate change: from fish recipes made from bocachico (Prochilodus magdalenae), and reptiles like the babilla or spectacled caiman (Caiman crocodilus), to different corn varieties to prepare arepas (cornmeal cakes), liquor, cheeses and soups.

“The most important challenge we have now is to save ancient species and involve new generations in ancestral practice,” says Sonia Rocha Marquez, a professor of social sciences at Sinù University in the city of Montería.

...[Despite] land scarcity, Negrete says communities are developing important projects to protect their traditional food systems. Farmers and seed custodians, like Gil, are working with the Association of Organic Agriculture and Livestock Producers (ASPROAL) and their Communitarian Seed House (Casa Comunitaria de Semillas Criollas y Nativas)...

Pictured: Remberto Gil is a seed guardian and farmer who works at the Communitarian Seed House, where the ASPROL association stores 32 seeds of rare or almost extinct species. Image by Monica Pelliccia for Mongabay.

Located near Gil’s house, the seed bank hosts a rainbow of 12 corn varieties, from glistening black to blue to light pink to purple and even white. There are also jars of seeds for local varieties of beans, eggplants, pumpkins and aromatic herbs, some stored in refrigerators. All are ancient varieties shared between local families.

Outside the seed bank is a terrace where chickens and turkeys graze under an agroforestry system for farmers to emulate: local varieties of passion fruit, papaya and banana trees grow above bushes of ají peppers and beans. Traditional medicinal herbs like toronjil or lemon balm (Melissa officinalis) form part of the undergrowth.

Today, 25 families are involved in sharing, storing and commercializing the seeds of 32 rare or almost-extinct varieties.

“When I was a kid, my father brought me to the farm to participate in recovering the land,” says Nilvadys Arrieta, 56, a farmer member of ASPROAL. “Now, I still act with the same collective thinking that moves what we are doing.”

“Working together helps us to save, share more seeds, and sell at fair price [while] avoiding intermediaries and increasing families’ incomes,” Gil says. “Last year, we sold 8 million seeds to organic restaurants in Bogotà and Medellín.”

So far, the 80% of the farmers families living in the Zenù reserve participate in both the agroecology and seed revival projects, he adds."

-via Mongabay, February 6, 2024

[nhlclover]

𝐒𝐏𝐈𝐂𝐄𝐃 𝐓𝐇𝐑𝐈𝐋𝐋𝐒 | 𝐋𝐔𝐊𝐄 𝐇𝐔𝐆𝐇𝐄𝐒

— cozytober masterlist !

summary: you convince luke to bake with you despite his ineptitude in the kitchen.

warnings: sweet fluff! mentions of food + baking, also a joke about a diet

word count: 0.96k

notes: fic number two in cozytober! love my sweet boy luke, so i hope you guys enjoy this as well

The kitchen was filled with the warm scent of spices, cinnamon, nutmeg, and cloves all blending together as you gathered the ingredients for your latest baking project: chai pumpkin spice cupcakes. The golden afternoon light streamed through the window, casting a cozy glow over the countertops. Luke stood beside you, his brow furrowed as he eyed the stand mixer with a wary expression.

“Alright, babe, this is gonna be easy,” you said, splitting the ingredients into the wet and dry. “You’ll be handling the wet stuff—eggs, milk, oil. I’ll take care of the dry ingredients.”

Luke let out a small laugh, running a hand through his hair in that endearing, slightly self-conscious way you loved. “I still don’t know why you trust me near anything that requires precise measurements.”

You laughed. “Because everyone can learn, and besides, you’ve got me here to make sure nothing catches on fire.”

You handed him the recipe card, nudging him towards the eggs. Luke cracked an egg into a bowl, watching it slide down with a satisfying plop. But as he went for the second, you saw his eyes widen in panic. “Uh, I think I got some shell in there.”

Sure enough, tiny shards floated in the mixture. Luke fumbled to fish them out, his fingers hovering over the bowl with intense concentration. You couldn’t help but smile at the sight of him so focused.

“You’ve got this,” you encouraged, watching as he managed to extract the last piece. He breathed out in relief, grinning at his victory.

“Crisis averted,” he said, clearly pleased with himself.

“Good job, babe,” you said, giving him a playful nudge. “Now just measure the milk and oil, and we’re good to go.”

Luke nodded, his expression serious as he measured with the precision of someone about to perform surgery. Meanwhile, you whisked together the dry ingredients — flour, sugar, baking powder, and spices. The excitement bubbled inside you as you worked; there was something magical about baking in the fall, and sharing it with Luke, even with his shaky kitchen skills, made it even better.

Once Luke had his wet ingredients ready, he looked over at you, a proud gleam in his eye. “What’s next?”

��Just pour the wet stuff into the stand mixer and then add the dry ingredients,” you said, moving to line the cupcake tins. “Oh, and make sure to turn the mixer off before—”

Before you could finish, Luke, with a little too much enthusiasm, dumped the dry ingredients into the running mixer. A cloud of flour, cinnamon, and nutmeg exploded into the air, enveloping everything like a powdery storm. You gasped as the flour coated the countertops, the floor — and, of course, Luke.

Luke scrambled to shut off the mixer, the cloud of flour settling around him. Luke slowly turned to you, his face a comical mix of shock and regret. “Fuck…”

For a split second, you stood there in stunned silence, and then a laugh bubbled up, uncontrollable. Luke’s startled face, combined with the mess, was just too much. He started to laugh too, shaking his head as he wiped flour off his nose.

“Babe, I’m so sorry. I-I’m hopeless,” he groaned, though his grin betrayed him. “You should just take over before I somehow set off the smoke alarm.”

“No way,” you said, still giggling as you grabbed a spatula. “We’ll scoop up what we can, and it’ll be fine. Besides, you’re not getting out of this that easily.” Luke sighed dramatically, but the playful spark in his eyes told you he wasn’t really defeated. Together, you salvaged what you could from the countertop, adding the flour back to the mixer with no further disasters.

“See? Easy fix,” you said, brushing off your hands.

“Easy for you,” he mumbled, though there was something soft in his expression—an unspoken warmth that made your heart skip. Moments like this, the small messes and shared laughs, were what you loved most.

You handed Luke the cupcake tin, insisting that he scoop the batter into the liners. “This part is foolproof,” you said, “Just fill each one halfway.”

Luke took the task with the utmost seriousness, carefully spooning batter into each tin. To his credit, not a drop was wasted, and soon the cupcakes were in the oven, the kitchen returning to a peaceful calm as the scent of spiced cake filled the air. When the timer dinged, you both glanced into the over, and Luke grinned as the perfect golden cupcakes came into view.

"Not bad, huh?" you said, proud of the teamwork.

Luke nodded, partially surprised that something he had made turned out so good. “They look amazing.”

With the cupcakes cooling, you worked on the icing — cream cheese, butter, powdered sugar, and more spices, blending together in a sweet, velvety mixture. Together, you spread the spiced cream cheese frosting over each cupcake, the final touch to your masterpiece. Once the cupcakes were frosted, you both sat down to taste your handiwork.

You took a bite, closing your eyes as the flavors hit. “Oh wow,” you mumbled, “These are so good.”

Luke took a bite, and for a moment, you saw his eyes light up, the deliciousness taking him by surprise. But then he frowned, feigning seriousness. “Oh man, these are so sweet…I think just destroyed my diet with one bite.”

You rolled your eyes, laughing. “Please, like one cupcake is going to ruin you.”

He grinned, licking some frosting off his thumb. “Yeah, but I blame you if I can't skate as fast tomorrow.”

You reached over, brushing a bit of flour from his cheek. “Well, if cupcakes are your downfall, I’ll gladly take the blame.”

Luke laughed, his hand finding yours by your side. “As long as you're there to bake more.”

[darkficsyouneveraskedfor]

The House Guest 4

Warnings: non/dubcon, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Character: Bucky Barnes

Summary: an old acquaintance calls in a favour, leaving you with an unexpected house guest.

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging ❤️

The drive into town, or the few shops that cluster together at the midpoint of the backroads, is quiet. As you lazily steer around the long bends. As you come in sight of the beer store banner, you squint into the rear view. Bucky’s been so silent, you’re half certain he’s asleep. 

He sits with his arms crossed as he stares out the window. His eyes could be closed. As you roll into the gravel lot, he clears his throat. 

“Not much to this place,” he comments. 

You give a start and shift into park, “nope.” 

He nods as he unbuckles his seat belt and sits up, “quiet.” 

“Very,” you agree. 

He makes no other comment as he gets out. You really can’t tell how he meant it. Does he like the quiet? Hate it? Does he long for the New York rush? 

You push yourself out of the car and head for the front door. He steps ahead to get the door and you thank him. It’s not too unusual. A lot of the men in their plaid fleeces insist on doing the same. You enter and greet Dustin behind the counter. 

“Foster sending you ‘round again?” He asks. 

“Mr. Foster’s drying out. At least his wife says so. And I told her I wouldn’t bring him anymore gin.” You explain.  

“Ah, you got company,” Dustin comes to the end of the counter, “Dustin, and you?” 

He holds out his hand. Bucky shakes it with his gloved one and introduces himself. 

“Ha, boy, fingers’ cold already? Must not be from around here.” 

Bucky sniffs and drops his hand. He has both covered. It’s probably best he not draw attention. 

“Yeah, came up from the States,” he says. “Not a fan of the Canadian beer though.” 

“Ah, you like piss water. Well, head to the back, you’ll find that yankie river water.” 

You chuckle and shake your head. You go down the middle aisle and Bucky catches up to you with a grumble. You notice his glower as he peruses the cases. 

“Don’t take it to hear. That’s just Dusty. If you’re a hockey fan, don’t mention it unless you wanna hear about the Leafs for an hour.” 

“Right,” he nods and grabs a green case. “More of a baseball fan.” 

“Don’t mention that either. He’s a Jays fan.” You head down the far aisle and peruse the smaller bottles. That should be enough. 

“Thought you don’t drink,” he comments as you pick out the brown bottle. 

“Rumcake. I’m gonna check in on the neighbours later this week. Make sure they’re okay. Plus, you add a bit to some fried bananas. It’s great.” You explain. 

He drones again and clicks his tongue. He probably doesn’t care much about the neighbours or your mother’s rumcake recipe. You go to the counter and put the bottle down. As you reach into your pocket, Bucky leans the case on the edge. 

“Charge hers with mine,” he takes out his wallet and slips out some bills. 

“You don’t have to do that.” 

“Least I can do,” he insists and hands over the money, “Sir, you keep the change.” 

“Boy, this is a beer store, we don’t take tips,” Dustin scoffs. 

“Then put it in that charity box,” Bucky shrugs and hauls up the case. “Got somewhere else to go?” 

You take the bottle and say goodbye to Dustin before you follow. 

“Groceries,” you say as you follow him out. 

You fish around for your keys. What pocket did you put them in? You stop beside the driver’s side and search for them. Of course, you locked the car. 

Frustrated, you set the bottle on the car roof. You look down as you continue to pat your jacket. You finally find them and then you hear it. The subtle friction of the bottle slips down the curve of the roof.  

You panic and try to catch it. As you do, you press against the wall that appears behind you. Bucky reaches over your shoulder as he saves the bottle. You get your keys free and teeter between him and the car. He backs up. 

“Got it,” he says. 

“Uh, thanks,” you hid your discomfort. You weren’t expecting him to be so close. 

He easily carries the case under one arm and takes the rum with him around the passengers side. You unlock the doors and he opens the back to put the alcohol in front of the seat. You swing into the driver’s and get yourself situated. 

You’re overthinking. He probably didn’t even realise how awkward that was. You put your keys in the ignition as he drops in through the opposite door. 

“Real friendly around here,” he remarks as check the rear view. 

You reach over to grip the passenger seat as you crane to see behind you. By accident, you grab his shoulder. He grunts and you release him quickly, grabbing the seat instead. 

“Sorry,” you say. 

“It’s fine,” he shrugs and you slowly reverse, hooking around to put your car straight.  

You rescind your hand and turn forward, steering out of the lot and down to the next street. There, the grocery store is a bit more lively with the early risers. You draw up and park again. You get out and he follows suit.  

He grabs a cart before you can. You’re not sure if he’s being overly helpful or what. You walk beside him toward the front doors. As you do, Cathy comes out with a paper bag in her arms. Before you can hide, she shrilly calls your name. Great. 

“Oh, haven’t seen you lately,” she smiles beneath her fuschia lipstick. “Oh my,” her heavily lined eyes flick to Bucky, “and who is this? Don’t see a lot of new faces in Caribou.” 

You glance over at your escort as he stops the cart. 

“This is Bucky. He’s visiting Canada.” You say. 

“Visiting? Oh, how wonderful,” she walks up the side of the cart, squinting at him. She never wears her glasses. “Ah, look at him. Strapping.” She grabs his square jaw. 

“Um, Bucky, this is Cathy.” 

“Look at those eyes,” she squeezes him so her acrylics sink into his cheeks. He looks stunned by her latch on him. She is one of a kind, especially around there. 

“Uh, nice to meet you,” he speaks stiffly as she stands on her toes to inspect him. 

“About time you found yourself a handsome young man,” she lets go and he brings his hand to his cheek. 

“Cath, it’s not like that,” you chuckle. “It’s nice seeing you but we gotta grab some stuff.” 

“Oh, don’t let me stop you. Oh, the pharmacy got some of those new ones. You know... the ones with the ribbing,” she winks. 

You take a moment to catch her meaning. Your lips part but you don’t have much of a response. Bucky shifts beside you. 

“Gotta be safe,” she smirks, “anywho, if I was you, I’d be in a hurry too.” 

You set your chin and grab the side of the cart. You pull it along and Bucky goes with it. The silence is stifling. 

“She was nice,” Bucky says as you enter the store. 

“She’s... Cathy. Don’t mind her,” you say as you stop at the shelf of pears. 

“Been a while since anyone called me young,” he snorts as he lingers with the cart. 

“Well, around here, you might just meet a few of your peers. Or close to,” you mutter, paying overly much attention to the pear. You’re too embarrassed to look anywhere else. As usual, Cathy has to make her little comments. “You mind grabbing some maple syrup? I uh... I’m almost out?” 

He doesn’t respond right away. He wheels the cart up in front of you and backs up, “think I can manage that.” 

As he turns, you almost feel bad. You don’t want to treat him like an errand boy. You just need some space. You’re still getting used to someone else being around. All the time. 

[youronlydarlin]

warning: kinda sad ANGST, Simon losses you :( , ooc kinda?? But he's soft for you only, trust me bro

This was kinda inspired by that one part in the comics where our poor, Si holds his mums skull, n he jus'... Kinda nuzzles into it. I dunno it just bought on some sad feeling, mkay...

Simon who slightly raises the cup of tea he's drinking each time he has one, just to let you know he's relaxing. Or trying his best too, at least. Doesn't know what he'll do if he worried you from beyond the grave. Sometimes he looks at all the belongings you left behind. Saying how they probably miss you, but not nearly as much as he does.

Unlike some, Simon uses your things. He doesn't want the house to go through the pain of loosing you too. So he drinks from your mug, and sits on your chair. Reads your favorite books, but never takes out the book marks in case you want to continue reading them. He also completes your bucket list for you, and even though he's the one doing them he always whispers 'good job, to the wind, hoping they'll carry the messenge to you.

Simon who speaks to your framed pictures. He remembers each, and every memory behind them. "Bet your happy... Now it'll always be my turn to grab the 'bloody groceries.." he jests. He hopes that one made you laugh. Knowing you, you would've. It's a mystery how you always laughed at his lame jokes. Though your laugh's always been better than the awful punchlines.

Simon who passes by that cafe you bugged him to go with you to, and he feels his throat go dry. He never got to take you there because of a sudden call from Price, telling him about an urgent, albeit sudden, mission. He definitely regrets not taking you out on dates more often. There's so many shops opening that he knows you would've loved to see.

Simon who's heart breaks at how quickly the world turns without you. Everything's moving so quickly, leaving him behind like it's already moved on, and he hates it. He hates how there's less clothes to fold now. Food is served, but only for one. The taste of it is flavorless, and dry. It's times like these, that he wishes he should have took the time and learn your recipes.

But what's worse, is that your side of the bed is cold. And it'll remain that way forever. At times he'll reach for you absentmindedly. Nightmares about war traded for dreams about you, but during those dreamless nights where sleep doesn't visit he'll stroke your pillow the same way he'd do to keep your hair out of your face, and pull the covers over the empty space you once occupied. He wonders if it's cold where you are right now. But just know that he's always willing to warm you up if ever you come back.

Simon who...

Stands at the doorway. Bag slinged over his shoulder, full of everything he needs and more for deployment. He knows he can't leave without properly saying goodbye, so he fishes out his wallet, and digs out a picture of you. He holds it up to his face, and it's funny. How you're not even staring at the camera when the photo was taken. No, you were staring at him. This one's always been his favorite. So he clears his throat, and wishes you don't hear the slight shake in his tone.

"..By now you would've told me to be careful.. And I will, by the way. But, m' sorry for all the times I didn't...'

....

" I have to go now. Don't need them gettin' on my ass for 'being late.. so.."

....

"..You just rest now, ok, love? There's nothing else for you to worry about' anymore. I love you, always. Wish me, and the boys luck, yeah?.."

He gives a light kiss to your photo, and it's as if you're with him when he steps outside the door..

a/n: This was a challenge to write, and I don't know what to feel about the results. I'm just polishing my english, I guess. M'not good at writing angst, you can probably tell, also my grammar feels off on this one, again. English isn't my first language, sorry. So please correct me on any mistakes I've made! But putting all that aside, I hope you like this more than I do! And, always remember that you are loved, and cared for! Have an amazing day, my darlings!

Yours, truly,

–dolly

[askwhatsforlunch]

Lemon and Dill Monkfish

The delicate flesh of this beautiful Lemon and Dill Monkfish is beautifully fragrant with fresh herb and citrus, and generously coated in a Hollandaise blanket, making it a tasty lunch! Happy Friday!

Ingredients (serves 3):

half a large lemon

4 fluffy sprigs Garden Dill + more for garnish

2 litres/8 cups water

1 1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1/2 cup dry white wine (like Sauvignon Blanc)

a beautiful (about 395-gram/14-ounce) fresh monkfish tail

Dill and Schnapps Hollandaise, warmed, to serve

Cut lemon into slices, and add lemon slices to a large, deep skillet, wide enough to fit the fish. Add Dill sprigs and cover with the water.

Bring to the boil over medium-high heat, and cover with a lid. Allow to boil, for about 10 to 15 minutes, so the broth is fragrant. Season with coarse sea salt and black pepper.

Then, stir in Sauvignon Blanc, and lower the monkfish tail into the fragrant bath. Poach, about 10 to 12 minutes until cooked through.

Lift monkfish tail out of its court-bouillon, and drain before sitting onto serving tray. Drizzle generously with warm Dill and Schnapps Hollandaise, and garnish with reserved Dill sprigs.

Serve Lemon and Dill Monkfish immediately, with more Dill and Schnapps Hollandaise, steamed broccoli and a glass of chilled Sauvignon Blanc or other crisp white wine.

[followthebluebell]

Hello!

Last year you posted a recipe for fishsicles for kitties; I followed and all was good with the world

I couldn't find it this year and *attempted* to recreate it from memory

You might have gathered from the word attempted that this did not go well (I never knew frozen fish could end up so dry!!!)

Could you post the recipe again?🙏🏻🙏🏻 I promise I'll save it this time!

you might feel a little bit silly, but here goes:

It's literally a can of water-packed tuna and a dash of water in a blender until it's all blended up SUPER smooth. It's ok if there are a few chunks but, as you've experienced, it tends to freeze super dry somehow. So it's better to just have it nice and smooth.

Then you freeze it in little silicone trays. Gummi bear shapes tend to work well because they're small enough that cats can just chomp them up.

Other kinds of fish CAN work, but sometimes they're too oily to freeze well. That's why the tuna needs to be water-packed.

[audible-smiles]

eating salmon: an explanation

lox: thin cuts of salmon (traditionally the fatty belly meat) dry cured with salt, but not smoked. this results in a delicate texture and a very salty taste. lox originated in Scandinavia as a method of preserving fish prior to refrigeration, but the American English word is derived from Yiddish because Jewish delis in New York first popularized it as a bagel topping. since lox is a type of uncooked fish, it is not recommended for pregnant people, immunocompromised people, or seniors, due to the risk of contamination with listeria.

cold-smoked salmon: thin cuts of salmon brined (with less salt than lox) and then smoked below 90 degrees Fahrenheit. results in the same silky texture but a milder, more palatable taste. often called "Nova lox", referring to Nova Scotia but denoting a method of preparation rather than the fish's origin. this is usually what modern Americans are referring to when they use the term "lox". cold-smoking reduces but does not eliminate the risk of listeria.

hot-smoked salmon: salmon brined quickly and then smoked above 120 degrees Fahrenheit. results in a flaky, jerky-liked texture, a hard shiny surface, and a smoky flavor. (as a West-coaster, this is my preferred style!) hot-smoking eliminates listeria during the cooking process, but salmon can be recontaminated during the processing/packaging process if the facility is not sanitary. (really, this is true of all foods- vegetables, dairy products, etc).

salmon candy: a traditional Pacific Northwest hot-smoked salmon recipe where the brine is sweetened with brown sugar, and the smoked fish is glazed with a sauce containing birch or maple syrup.

salmon jerky: cured salmon hot-smoked for longer than usual or processed in a dehydrator until it is tough and chewy.

gravlax: a traditional Scandinavian raw salmon recipe where the brine contains sugar and dill. historically buried in the ground and lightly fermented. sometimes it is still pressed to give it a dense texture.

kippered salmon: thicker cuts of brined salmon hot-smoked above 150 degrees Fahrenheit. results in a texture similar to baked salmon.

salmon sushi/sashimi: completely raw fresh salmon. this didn't exist in traditional Japanese cuisine, where salmon was always cooked, possibly because the local wild salmon had a high burden of parasitic worms (anasakis nematodes). Norwegian fish sellers convinced them to try farmed Atlantic salmon raw in the 80s, and it really took off.

poached salmon: salmon cooked on the stove while submerged in liquid (often white wine with lemon). results in a moist, soft, cooked fish with a pale color. can be bland without sauce.

baked salmon: salmon cooked in an oven, often wrapped in aluminum foil with seasonings to retain moisture and flavor. can result in perfect, flaky fish (as long as you don't overcook it).

dishwasher salmon: look, sometimes white people wrap salmon in aluminum foil like they're going to bake it and then poach it in their dishwasher instead. this can work but is stupid because the temperature dishwashers run at isn't standardized, so you have no control over the process and it's easy to over or undercook.

pan-fried salmon: salmon cooked in oil on a stovetop. I've never done this and frankly it sounds wrong, but I bet it makes the skin crunchy.

broiled salmon: salmon cooked under a broiler. as with all broiled foods, you will have to stare at it the whole time or it will burn to a crisp while your back is turned. results in a caramelized exterior.

grilled salmon: to grill salmon people often put it on a Western redcedar plank pre-soaked in water, which supposedly infuses the salmon with a smoky, aromatic flavor while it cooks. I've seen the technique variously credited to the Haida, the Salish, and the Chinook. it seems to be a modern variation of the traditional "salmon on a stick" style of slow-cooking salmon by spearing it on branches and leaning it over the coals of an above-ground pit fire.

deep-fried salmon: this sounds absolutely awful but I simply cannot stop thinking about it

[deshifoodchanneldfc]

VILLAGE FOOD Dhaba Style Taro Root Recipes Dry Fish Arbi Recipe Kochur M...

[the-witchhunter]

Apples in Caramel Bourbon Sauce

Want a delicious dessert? Want to up your game? Why not both? This recipe once literally got me laid, it’s that damn good, so use at your own discretion

Or not, I’m not your mother

Ingredients:

2 apples (gala or honeycrisp recommended)

1/2 cup - 3/4 cup sugar (depend on size of apples and thus the amount of sauce needed)

4 tablespoons butter (I use salted, if using unsalted I recommend a pinch of salt on the final step)

“A splash” of bourbon (couple tablespoons to a 1/4 cup)

1) core and cut apples. Peeling is optional. Smaller pieces will cook faster so I prefer cutting into 1/8 slices and cutting those slices I half, but theoretically you could just cut the apples in half. Just make them roughly the same size

2) have all your ingredients on hand. Seems silly to make this its own step? If you have to hunt down during the next step you risk burning and starting it over. Just have your stuff ready

3) in a dry frying pan, add sugar and heat on medium. DO NOT WALK AWAY! Heat until sugar is melted and caramelized. It’ll start to darken and at this stage it can go from perfect to burnt very quickly. Stir with wooden spoon if needed to prevent burning but it’ll likely clump. Just break up clumps and it’ll melt when it’s hot enough.

4) add the butter and stir to combine. At this point it’s a very rudimentary caramel sauce.

5) add apple. It’ll likely seem too thick and not coat the apples immediately but just let them cook, stirring occasionally until apples are tender. How long? Depends how big you made your apple chunks. Sauce will get thinner as it pulls out moisture from the apples 

6) fish out cooked apples once tender and set aside

7) reduce sauce for a minute or two

8) add splash of bourbon (not from the bottle directly) and cook until harsh alcohol taste is cooked off

Serve by itself or the recommended method of over a scoop of vanilla ice cream, still warm

Makes 2-4 servings