#easy corn muffins

[twiceastasty]

Corn Kernel Muffins with Sage

This corn muffin recipe has far more texture and flavor than a simple pan of cornbread—and sneaks a homemade creamed corn recipe into the prep steps. Learn to make Corn Kernel Muffins with Sage.

I snuck two recipes into this week’s Twice as Tasty column for the Flathead Beacon. The main corn muffin recipe has far more texture and flavor than a simple pan of cornbread. The secondary recipe is in the steps that prepare the fresh corn for the muffins: essentially, make creamed corn from scratch. I like to double just the fresh corn and milk in the muffin recipe, bake it in two pans, and…

[fullcravings]

Easy Cornbread Muffins

[lafattoriadeglianimali]

Quick and Easy Hush Puppies These quick and simple hush puppies are nicely spiced with garlic and onion powder and are made with corn muffin mix.

[wabisabikitchen]

Blueberry cornmeal muffins

Good, tender, not too sweet. Would be great with a honey butter.

[ickie-vickie]

Side Dish Recipe These quick and simple hush puppies are nicely spiced with garlic and onion powder and are made with corn muffin mix.

[things-for-your-little-mindset]

Primary colors regressor?

things for your Primary Colored regressor ! ( 🌈 )

Snacks & Drinks

🔴 Red

Strawberry slices with whipped cream

Cherry Jello cups

Red licorice or fruit leather

Mini pepperoni pizza bites

Watermelon chunks

Strawberry milk, cherry Kool-Aid, raspberry lemonade

🔵 Blue

Blue raspberry gummies

Blueberry muffins

Yogurt with blueberries and a drizzle of honey

Blue corn tortilla chips with queso dip

Blue raspberry-flavored popcorn

Blueberry smoothie, blue raspberry slushie, cotton candy-flavored milk

🟡 Yellow

Banana slices with peanut butter

Lemon-flavored cookies

Cheese cubes or string cheese

Buttered popcorn

Scrambled egg and cheese bites

Lemonade, banana milk, pineapple juice

🌈 Primary Color Drink – Make a layered drink using red fruit punch, blue sports drink, and yellow lemonade (pour slowly over ice for the colors to stay separate!)

Outfit ideas

red overalls, blue T-shirt, and yellow sneakers

Red hoodie, blue jeans, and yellow crocs (off brand is okay!)

Red baggy pants, blue sneakers, yellow cardigan over a white T-shirt

Red shoes, blue dress, yellow scarf.

(FOR WINTER) Red coat, blue jeans, yellow raincoat, and white shoes.

Red/blue/yellow striped T-shirts

Colorblock hoodies

Hoodies & Long sleeves with cartoon prints

Activities

= Finger painting – Use just red, blue, and yellow paint and mix them to see what new colors you can make!

= Coloring pages – Print out or use a coloring book with simple, bold designs. Use only primary colors for extra fun

= DIY sensory bottles – Fill clear bottles with water, glitter, and beads in red, blue, or yellow.

= Block building – Use red, blue, and yellow blocks to make a tiny town or tower! Block building is always very fun. don't use Legos or Knex, they're too small and easy to lose!

= Color scavenger hunt – Look around your space and find as many red, blue, and yellow things as possible! You can sort them into little groups if you want !

= Watch colorful cartoons – Shows like “Blue’s Clues,” “Clifford,” or “Sesame Street” have lots of primary colors! Or, you can watch more modern cartoons like "Bluey"!

Games

roblox games like Curse randomizer, adopt me, Would you rather, or plates of fate.

Doodle jump

Pac-man

Subway Surfers

Animal crossing - challenge yourself to use primary colors!

Minecraft

Angry Birds

Candy Crush

Crossy Road

Songs & Playlists

Playlist 1

Playlist 2

I am a gummy bear - gummibar

My ordinary life - the living tombstone

Sugar Song to Bitter Step

Chess - joyful

Doodle - zachz winner

Banana shake - HUS

[smolandweirdwriter]

Got headcannon(s) for you!

For literally every long trip the Bad Kids go on, Kristen and Adaine are the certified mother hens.

Kristen tries to have cool aunt vibes and she does. Just. She's still an older sibling. But she makes it work

Adaine has the baking down flat, she'll carry a nice Tupperware or 5 of baked goods to last the entire day. Cooking doesn't exactly fit with her, she's tried and although nothing was burnt (*coughfabiancough*) she isn't a big fan of it.

Kristen is a genius at anything corn, and ever since her mission to bulk up, amazing at salads and sandwiches. Her salad game is amazing. Her cooking is fine in general, but her absolutely shit dexterity does not help. If she's preparing food you better be prepared for batter on the ceiling and flour inside the drawers.

The two meet up the night before any long trip and the two grab a huge dufflebag and fill it with Emergency stuff like bandages and Epipens and sick bags etc. Yes Adaine could pull most of those out her jacket. Yes they'll still prepare for things.

If they need to cook food in the middle of a trip, Kristen and Gorgug will team up and make the food. Gorgug has probably the most kitchen skills aside from Kristen, but they do good together.

So the thing is, all of the Bad Kids have a specific set of behaviors that simply DO NOT CHANGE regardless of the nature of the road trip.

Kristen, for one, desperately wants everyone to have a good time and also, she doesn't want to get out of the van. she wants to enjoy her time listening to music, playing punch buggy, eating snacks, talking to people; she wants everyone to have everything they could ever need or want, right there in front of them. this means that she wants to bake allllll the goodies. Unfortunately for Kristen, she has Sookie St. James level clumsiness, especially in the kitchen, where there are far too many things to burn yourself with, trip over, spill, et cetera. She's been banned from cooking in Mordred Manor because she's set off the smoke detector so many times it broke. So she cooks at Seacaster manor with Cathilda's help (Fabian is NOT aware of this). She bakes up a storm of corn bread to take with them on the trip.

Adaine, for her part, is quite good at baking. Recipes are easy to follow, easier than spells. All you have to do is read the instructions and do what it says. She's not very good at cooking because she's not particularly skilled in the kitchen, and doesn't have quite the (albeit messy and chaotic) finesse that Kristen does. Adaine loves sweet things (a byproduct, perhaps, of not being allowed them as a child) and will help Kristen bake corn bread. (She sprinkles in chocolate chips sometimes.) She'll also bake cookies, muffins, brownies--whatever she's in the mood for, it makes it on the trip. (She usually ends up "accidentally" making a double batch of everything. Whoops.)

Kristen makes salads and sandwiches for everyone and has everyone's lunch and snack desires down to pat: Riz takes the extra-spicy chicken with lettuce and pickles, and he's addicted to those sweet and spicy candied nuts (so is Adaine, they usually sit together for a bit so they can share them); Fabian will not eat anything but kippers and the plainest salad known mankind (iceberg lettuce, tomatoes, cucumber slices); Adaine takes a steak sandwich, the bread toasted a bit too much but not burnt, with lettuce and cheese, and she also always packs chocolate-covered pretzels and lembas; Fig also loves an extra-spicy chicken sandwich, but she takes hers with tomatoes, salt and pepper, and mustard. Finally, Gorgug has a salad of so much quantity Kristen will pack two separate lunches for him: steak, olives, corn, chicken, arugula, spinach, tomato-- the works. He loves it every time.

Adaine and Kristen 100% end up, every time, unplanned and without fail, in the kitchen together at about 4:30 am the day of a trip going over the itinerary, packing list, making sure they have extra bandaids and blankets and sleeping bags and signal flares and spare tires. (they do. they can pull these things out of adaine's jacket. they don't care. better safe than sorry, right? they spend half an hour trying to fit everything in the trunk every. single. time)

Gorgug, of course, is the designated driver, and every time Adaine makes sure to tell him he gets a good night's rest, and makes sure he's taking breaks, drinking water, keeping his eyes on the road, everyone stop talking you'll distract him, Gorgug are you sure you're alright? She mothers him so hard he almost goes into a Rage just from sheer irritation despite knowing she truly means well.

Fig tries to play music; Riz tries to put on some boring podcast. they spend half the time listening to rock music and half listening to the corruption of the criminal justice system. gorgug hates both no mater what (the rock music because it's always fig and the sig figs and he truly can't stand listening to himself sing/play, and the podcast because, duh.)

Fabian refuses to help in any capacity. He sits in the backseat, kicks his feet up, and tunes out. He wanders out when they have breaks, and if there's a flat tire he's the one for the job, but honestly, he's not big on road trips. he goes because his friends are all going, but if he had to choose, he'd ride the hangman for days on end.

adaine is the one who checks them into hotels if they ever stay in hotels, and kristen scopes out the facilities and points out all the things everyone will like.

kristen takes soooo many pictures and forces everyone to pose for them every time and they all hate it. adaine can't take a good picture to save her life, and she physically doesn't know how to take a selfie and always makes someone else do it despite the fact that she's one of the tallest bad kids. she also has social media but is NEVER on it (she's always the first to respond to the text chain, though).

[liminalmemories21]

Hi Lim! I'm very late to this nice ask party, but here is my question for you— what is your go to food to make when you're hosting a considerable amount of people (or are tasked with bringing something to a pot luck)?

Wait I know the answer to this one.

Okay, so there are a couple of different answers here.

If it's under 8 people - which is how many will fit around my dining room table - it's a function of dietary requirements and season, and what combination of things require oven space and stove top space. And then it's just whatever I feel like eating that week.

In the interests of full disclosure, this is actually a thing I do every week because we have dinner with friends (going on 25 years) - one of the reasons @cecilyv and I are friends.

If it's more than 8 people and we're going to be perching in the living room then I like to do something in a big pot that hold heat well, and is easy for people to serve themselves - chili, stew, soup - with sides like bread and salad. If it's the summer then a bunch of kinds of salads and buttermilk biscuits.

For a potluck. Okay, there are rules here. Nothing you take to a potluck should require more than 5 minutes assembly once you get there, and it should not require the use of someone else's oven. As long as it's not a potluck that requires a really long drive then my go-to would be corn pudding, because nobody is mad when you show up with corn pudding (well, I guess if you're vegan).

Corn Pudding 2 eggs 8 oz sour cream 1 stick butter, melted 15 oz can sweet corn, drained 15 oz can creamed corn 1 package corn muffin mix (8.5 oz - I use Jiffy, but any mix will do)

Mix together. Pour into a 9x9 pan. Bake at 350 for +/- 40 minutes. Let cool for 5-10 minutes. Serve.

This was more of an answer than you were probably bargaining for.

[punkbakerchristine]

Breads of the World: A-B

Anadama bread: yeasted New England corn and molasses bread; said to have originated from a disgruntled fisherman who, tired of cornmeal and molasses every night from his wife, took the porridge and mixed it with flour and yeast and baked it—when he took it out of the oven, he said, “Anna, damn her!” (hence the name)

Anpan: sweet Japanese bun filled with red bean paste, white beans, sesame seeds, or chestnuts; originated from a samurai who had been fired following the rise of Imperial Japan back in 1875 (being a baker was a job of honor in this era); after starting his bakery, he didn’t like how the one bread recipe was so bitter and nearly inedible, and thus, he added yeast to the dough and then filled the end result with red bean paste. Apparently, “anpan” is also slang for huffing paint thinner 😅

Appam “hoppers”: bowl-shaped pancakes made of fermented rice flour, shaped via cooking utensil, served with a spicy condiment or curry, for breakfast or dinner—from India, Indonesia, and Sri Lanka 

Apple bread: Taiwanese wheat germ bread enriched with eggs, some have apple fillings

Arboud: unleavened Jordanian bread of flour, water, and salt baked in embers; dates back to the height of Bedouin times

Arepa: cornbread from the northern part of South America, similar to a tortilla or a pupusa as they’re flat, round, and made with maize flour; it dates back to pre-Columbian times and often served with cheese, meat, avocado, or can be made into a sandwich; fried arepas are often filled with cheese and served with fried eggs; sweet fried arepas are filled with sugar and aniseed

Baba: round, thick bread with various sweet or savory fillings, from the Yunnan and Naxi people of northwestern China during the Qing Dynasty; often referred to as “Chinese pizza” even though they look more like flaky English muffins

Babka: sweet, braided Jewish bread which originally began life as leftover dough from making of challah bread from members of the diaspora in Poland and Ukraine; didn’t come over here to the States until about the 1950s, with chocolate becoming the most popular starting in the 80s and 90s; in Israel, it’s closer to a pie given the flattened shape

Bagel: dense, chewy yeast bread rings boiled in lye (water with baking soda) then baked, courtesy of the Ashkenazi Jewish community; in Montreal, they’re thin with a large hole, soaked and boiled in water laced with honey, and then baked strictly in a wood-fired oven

Baghrir (Beghrir, ghrayef, mchahda): Maghreb (Algeria, Morocco, Tunisia) pancakes that are small, spongy, filled with holes, made with semolina or flour; one of those flatbreads that are so big that you need a pair of dowels to turn it over

Baguette: THE classic French yeast bread, instantly recognizable from the elongated shape and the slits on top 

Bakarkhani: thick, sweet, or spicy flatbread of flour, salt, ghee/butter, milk, molasses soaked in saffron, poppy or nigella seeds, and sugar, from South Asia and the Middle East (said to be “the pride of Dhaka (Bangladesh)”); crunchy and crispy like a biscuit with three slits in the middle

Balep korkun: round flatbread of barley, water, and baking powder cooked in a frying pan, from Tibet; said to be very easy to make

Bammy: pre-Columbian Jamaican flatbread of cassava—a starchy sweet root vegetable that grows in the tropics, which gives us the starch known as “tapioca”—cooked on a griddle

Banana bread: American quick bread made with mashed bananas; sweet, moist, and cake-like; can be made with yeast

Bánh mì: Vietnamese yeast bread as a riff play on the baguette with a thin crust and airy crumb; can be made of wheat and rice flours

Bannock: Scottish (although it’s been more or less adopted by Canada) quick bread made with baking soda or baking powder, may be baked or pan-fried

Bara brith: Welsh fruit bread studded with raisins, currants, and candied peel, originally made in farmhouses and then actually briefly disappeared in the 2000s; one of those things that can either be a yeasted bread or a quick bread made with self-raising flour, and there’s actually bara brith ice cream!

Barbari bread: yeasted leavened flatbread, one of the thickest known, topped with sesame or black caraway seeds; top skin is characteristic of that of pretzels; comes from Iran and northwest Afghanistan 

Barmbrack: Irish quick bread (quick in a sense that the yeast only needs to be proved once) studded with sultanas, raisins, and citrus zest, but sometimes chocolate; served at Halloween

Barm cake: soft sweet yeasted roll from Lancashire, England; derived from ancient pre-Roman leavening process of using barm, which is the foam on top of a fermenting liquid like beer, wine, or feedstock for spirits (yup, leave it up to the North to give us the lynchpin of booze and bread)

Bastone: Italy’s version of a baguette, shorter and thicker and garnished with sesame seeds; also known as an “Italian stick”

Bazin: Libyan flatbread of barley, water, and salt; very hard and unleavened so it’s often served with eggs or soup

Bazlama: soft, fluffy, round flatbread made of wheat and yogurt, from Turkey; often referred to as “village bread” given it’s often made out in the countryside

Beer bread: quick or yeasted bread from Germany made with beer, stout, or ale

Bhakri: round flatbread prepared with cereals (jowar, bajra, ragi, rice, millet), from India and Pakistan; the use of cereals and ancient grains make it coarser than chapati

Bialy: yeasted bread very similar to a bagel, but instead of a hole, there’s a dimple on top, which is filled with butter and diced onion or garlic; from the Jewish diaspora of Poland, where they refer to it as a “cebularz”; they’re not nearly as popular as bagels, such that they’re rare outside of New York City

Bibingka: rice cake baked in a terra cotta pot lined with banana leaves, from the Philippines; topped with butter, duck egg, brown sugar, grated cheese, and desiccated coconut, often eaten at breakfast or tea time during Christmas following the nine-day “night mass” or Simbang Gabi

Bing: flatbread from China, similar to a tortilla but thicker, although they actually come in all shapes and sizes, from that of a tart to that of a crêpe

Biscotti: twice-baked oblong dry and crunchy almond biscuit from Italy; always dip in coffee or tea!

Biscuit: North American quick bread (although sometimes they can be made with yeast), light and fluffy and comforting, and depending on the recipe, flaky à la puff pastry; emerged out of hardtack, as not everyone likes or can even eat something called “hardtack”, some time before the American Civil War, when yeast was expensive and hard to store, and the bakes had an advantage over straight bread as they kept their shape when dipped in gravy (thus, the birth of biscuits and gravy); not to be confused with British biscuits, which are what we call “cookies” or “crackers”

Black bread: basically, Russia’s name for rye bread

Blaa: doughy, white bread rolls from Waterford and Kilkenny, Ireland; they come in two varieties, “soft”, which is sweet, malty, and light; and “crusty”, which is crispy, pleasantly bitter, and chewy; they’re often eaten at breakfast with good butter or eggs and bacon

Bolani: flatbread with a very thin crust and can be stuffed with things like potatoes, spinach, lentils, pumpkin, or leeks, from Afghanistan; often made for special occasions like birthday parties or holidays

Bolillo: yeasted or sourdough bread that’s a stout, American football-shaped version of the baguette baked in a stone oven, hailing from Mexico: they’re often used for Sonoran hot dogs

Bolo do caco: circular flatbread of sweet potatoes from Madeira; eaten either as a steak or octopus sandwich or with a simple garlic butter

Borlengo: thin crepe made with milk, eggs, flour, and salt from Italy; originally made and eaten by the poor, they are now often rubbed with a mixture of rosemary, garlic, salt pork, olive oil, and “cunza” (minced pancetta sausage), folded into quarters and sprinkled with Parmesan

Borodinsky: Russian dark brown sourdough rye sweetened with molasses and flavored with coriander and caraway seeds; I once saw a “scalded rye” version of this, where the basic dough is made with boiling water which in turn “scalds” the rye flour

Boule: ball-shaped leavened bread from France; often found in Renaissance paintings, of all things

Bread rolls: exactly what it says on the tin; European buns served before or with meals, with butter

Breadstick: “grissini”, dried bread shaped into sticks, from Italy; originally began life as a digestive, as the Duke of Savoy had digestive problems and the Piedmontese baker who invented them had this in mind (or it came from Turin in the 1640s after an abbot described some breads as “thin and bone-like”, no one knows)

Brioche: THE enriched bread, a sweet, yeasted French bread highly enriched with a lot of butter and eggs, served as part of desserts or as a burger bun; considered to be a part of what’s known as “Viennoiserie” as it’s a basic bread but it’s veering into pastry territory; can sometimes be made with fruit or chocolate chips, although regions across France have their own variations

Broa: cornbread made out of a mix of cornmeal and wheat or rye flour, leavened with yeast; from Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil; before corn and maize showed up to the Americas, it was strictly a rye bread—in Brazil, it’s more like a cornbread with fennel seasoned upon it; in the Philippines, it’s akin to ladyfingers; in the homeland, Portugal, it’s very rustic and often used as a side to soup

Brown bread: rye or wheat bread; sometimes there’s molasses or coffee embedded; known as “whole meal bread” and admittedly one of those things that make you go “duh”

Bublik: yeasted bread rings of wheat flour, milk, yeast, butter, and egg whites, from Poland; they’re like really sweet Eastern European bagels

[whentherewerebicycles]

hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏

hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.

shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)

thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)

ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)

creamy corn pasta (my beloved)

spaghetti with onion-"bacon", corn, and basil

roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)

potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)

migas breakfast tacos

tortellini with pesto and roasted veggies

caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)

pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)

easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)

roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)

easy chana masala

nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)

avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)

[weirdmarioenemies]

Name: Corn Critter

Debut: The Denpa Men: They Came By Wave

If you know about The Denpa Men, you know it is a weird game/series! And if you haven’t played it, you probably do not know much more about it other than “it is weird” and “it is about some weird guys” and “it had a weird live-action commercial” and stuff like that. That is all surface-level stuff! It is so easy to look at a game and say “that looks weird” and go on your merry way. But the truth is, that way is not actually very merry at all. The merry way is to play the weird game and experience the weirdness and fun and silliness for yourself! The merry way is the one that leads you to Corn Critter!

Corn Critter is an absolutely incredible little creature, and you can see that just from looking at it! It has a perfect Eyes-In-A-Void Face, with eyes that look even more like binder reinforcement ring stickers than such eyes often do. Quite a simple face. But it’s the context of the face that makes it so incredible! It is within CORN! Within this corn cob is naught but darkness, and two eyes, watching you. Could this get any better?

It could! This isn’t even just a void face within a corn cob, but the eyes are situated within the creature’s MOUTH! Corn Critter’s method of attack is a bite, and I SO love how well it works with the typical bite animation. That is definitely meant to represent some blocky teeth, but it works just as well, if not better, for our Critter’s tooth-adjacent kernels!

Speaking of those kernels, they don’t seem to have much depth to them. It makes me think this isn’t as much a creature inhabiting a corn cob, as it is a mimic! It could very easily disguise itself as a big ol’ normal cob and wait to chomp anyone who tries to eat it. Except it doesn’t do that, because its face is open as its default state. But it could if it wanted to! If it was allowed to, if they programmed the capability into it. It has no free will :(

Corn Critter just keeps on winning, because while we have discussed its incredible design, just as perfect is its name! It is named after corn fritters! My preferred vessel for corn is Muffin, but fritters are still incredibly delicious! They are also a deep fried Heart Attack On A Bun. But that’s ok. They are Yum-A-Licious™!

[ophelialoveshandsomemen]

Get to know your moots

Thank you, @virtie333! for the tag, this is long and looks like fun!

What's the origin of your blog title? Ophelia because I fell in love with everything Hamlet when I first watched Sir Kenneth Branagh's '96 adaptation back in like '11 or '12. And I love handsome men. Easy as that!

OTP(s) + Shipname: uhm with shipnames? ( rummages around)...okay, think I found them! Anne Shirley & Gilbert Blythe ( Annebert) , Faramir & Éowyn ( Farawyn) , Queen Victoria & Lord Melbourne ( Vicbourne) , Anastasia * Anya* Romanov & Gleb Vaganov ( Glenya)

Favourite colour: A really good Navy Blue! Also sunset yellow and a mossy deep dark forest green!

Favourite game: Nintendo Donkey Kong 3 for video games, Mille Bornes for card games, World Wise for board games, tricking people for real games...

Song stuck in your head: ( oh hell) The Monarch Song from Horrible Histories. Really catchy!

Weirdest habit/trait? Weeellll, I bet everything I do is considered a weird habit by the majority of the populace, but it's probably the fact that I eat oddball things like the eggshells on boiled eggs and the paper on muffins and things like that.

Hobbies: Fiber crafts, woodworking, growing plants, beekeeping, playing the piano, writing fanfics, obsessing over historical fashions, reading history books, reading historical fiction/romance novels

If you work, what's your profession? oh geez, I can't really disclose that. Has to do with wee bairns. And farming.

If you could have any job you wish, what would it be? Acting on stage at the Globe Theatre in London.

Something you're good at: Being a walking encyclopedia and playing music. Also flying by the seat of my pants through life.

Something you're bad at: Dealing with people, dealing with stupid people. And yes, though rare, they do very much exist.

Something you love: Music, history, the Catholic Faith, trees, Midsummer Bonfires, dark haired men*gulps*, restoration era English royalty.

Something you could talk about for hours off the cuff: Why monarchies are actually still a better way of ruling, over democracies and republics and all that 20th century bullshite... Also herbalism, history in general, and cinema!

Something you hate: Puritanism, Gnosticism, Satanism, the healthcare system of North America, Communism, Nazism,( fascists are on thin ice) how loud Americans( not yours truly who has been tagged of course) tend to be online, the visceral misunderstanding protestants have about Catholicism/Orthodoxy, the Canadian government, the way americans treat canadians like dirt( at least the americans I met in real life)

Something you collect: Wool blankets, antiques, CDs and DVDs, enamel pots and pans

Something you forget: I get distracted easily, but my memory is scary long and accurate. I mainly forget where my wallet is.

What's your love language? Sex

Favourite movie/show: Oh come on I can't pick one! *grumbles* I pick The Lord of the Rings trilogy and M*A*S*H

Favourite food: Hominy corn with butter and Anglo-Saxon Oatcakes with apples

Favourite animal: Moose and Musk Ox. Would 100% ride them if I could. Also sheep.

What were you like as a child? Daydreaming and very idealistic. Also read a lot of trashy 70s romance novels.

Favourite subject at school? History, as well as religious studies.

Least favorite subject? Algebra. Even though I was actually really good at it. Still hated it.

What's your best character trait? Super helpful.

What's your worst character trait? I can be pretentious as fuck if I feel like it and nothing will stop me. Bit too much of a non-conformist.

If you could change any detail of your day right now what would it be? That I hadn't spilt the damned milk.

If you could travel in time who would you like to meet? St. Joan of Arc and King Charles II of England , Scotland and Ireland. Preferably at the same time, that would be a hoot. He would pretend not to understand her french as she would absolutely rip him a new one about his mistresses and I would enjoy the show whilst being starstruck!

Recommend one of your favourite fanfics (spread the love!): Oh! Here's one! ( or two...)

and

no pressure tags are: @thekenobee and @russell-crowe and @smolgreybunny

[moviesludge]

Originally I was eating basically anything I wanted (within reason) that didn't physically hurt me and make me swell up and have a gout flare. So like there's stuff I know is low grade not good for my gout but doesn't cause a flare. I mitigated the tasty bad stuff with consistent healthy breakfasts and exercise and my medication. My weight was still slowly increasing from where I had been though. And the convenience of fast food is an easy thing to give into.

I think my main (recent) problem was thinking that sugary stuff is okay as long as it doesn't have high fructose corn syrup. If you've been following for a little while, you might have seen my posts about buying Jarritos sodas. I got to where I was drinking those, gatorades, and snapples (and I would only drink like 1 of any of them a day, but it was almost every day). And I think this (at least in part) caused my recent bad flare (in addition to birthday indulgences). So I found out that even natural sugar drinks can cause a flare if I have enough of them.

So I cut my sugar down to just with my morning coffee and low sugar oatmeal breakfast and fruits. My dad is always buying stuff like sugary muffins and cakes and cookies and pies and ice cream and candy and sodas. That stuff is always around every day, so it was easy to indulge in it, though I often didn't anyway because it's a lot and I don't like to eat candy for breakfast.

I read somewhere that eating sugar makes you feel hungrier and more likely to graze. Seems true. Lately I'm not feeling very hungry.

I think a significant part of any diet is cutting out all snacking and just making sure the 2 or 3 meals you eat in a day will be enough to get you to the next full meal.

[absolutebl]

not bl related but I was too curious. What dishes can you whip up for 10-12 people!?

heh heh

Cheesy potato casserole (I do mine with a rosemary rarebit-based cheese sauce) + whatever meat or veg is lying around.

Chicken (or veg) enchilada casserole - made with corn tortillas.

Any kind of noodle casserole (chicken, mushroom, tuna).

Thai drunken noodles. Pretty much any basic Thai curry (red, green, yellow, panang).

A full roast chicken + stuffing, gravy, and potatoes.

This fun one-pot Spanish dish I picked up when I was living there. It's chicken, chorizo (or whatever spicy sausage), mushrooms, gravy and white wine (although I can do a cream and stock version instead)

Shepards pie (usually mixed meat, but I can do a veg version)

Lamb stew (and, frankly, most stews, they are super easy).

Lamb vindaloo

Whatever salad is needed to go with any of the above.

I'm also pretty good at crepes, omelets, Bismark pancakes, and these "egg in cups" that are made in muffin tins, so I can do a breakfast for 10-12 pretty fast too.

Oh and I can pretty much always bake: gf orange chocolate cake, banana bread, and fruit crisps.

When I am in any one place for any length of time I tend to become the party house host and I love feeding people. So I've developed a back catalogue of quick reference feeds a lot foods.

I've also lived off the land and weird stuff like that, so I'm basically a "make it work" kinda cook. I'm one of those who can walk into a kitchen, assess the state of the canned goods, carbs, condiments, fresh & frozen food, and the pans/heating elements and come up with something. More art than science.

[1000-directions]

good stuff 7-22-24

i had really good coffee and muffin this morning mmmmmm

the girl i'm secretly mentoring at work is really flourishing and it's going great, she got really excited today when i gave her a project lol

for dinner i made trader joe's frozen cacio e pepe gnocchi. i usually like to toss in some peas or something green, but i didn't have any. but i have lots and lots of frozen roasted corn, so i threw in some of that along with some extra grated parm, and it was so yummy. a nice comfy and super easy meal.

i got a huge cantaloupe at the farmers market over the weekend and i knew there was no way i'd be able to eat all of it, so tonight i made half of it into sorbet with a brown sugar simple syrup, and it is soooooo yummy

[cazort]

The more I bake with whole grains, the less I understand how and why nearly everything in our society is made with refined (white) flour. Like it makes no sense. Whole grain is so easy to do. In most cases, it requires only minor adjustments in ratios of wet to dry ingredients, and you get a finished product very similar to one made with all-purpose white flour. Often the whole grain product tastes better. Like I just love the taste of whole wheat. There are so many great kinds too, special wheat varietals like prairie gold, which are a joy to bake with and a joy to eat.

There are whole grain options that sub-in 1-for-1 for common flours. For example, barley flour makes a convincing substitute for pasty flour, texture-wise. There are barleys that produce finished baked goods that are a beautiful red color too, and others that make a rich golden hue.

There are whole-grain flours that are lighter than regular wheat flour, like oat flour. And there are ones that produce richer, moister, denser baked goods, like rye. Rye makes an amazing chocolate cake, chocolate muffins, brownies, chocolate anything, it's super dense and moist, just what you want in one of those ultra-rich chocolate baked goods. You can even use dark rye which is a super high-protein, high-fiber flour.

There are ones that make baked goods bake faster, which can speed up a commercial process, such as ragi.

Nutritionally, whole grains are far superior. They're higher in protein, much higher in fiber, and higher in micronutrients. And unlike enriched flour, they don't have any of the downsides of fortified foods, like the possibility of overdosing on certain ingredients like unmetabolized folic acid, the active form of vitamin A, or free-form iron, all of which can cause serious health problems if you have too much of them.

The problem isn't just the lack of use of whole grain, it's the lack of diversity in grains. Nearly everything is made out of wheat and the rest is mostly made with corn or a few other low-protein grains.

So many grains are out there, which are barely used at all. There are all the wheat ancestors: spelt, khourasan, emmer, and einkorn. There are the wheat cousins: rye and barley. There are the other grains, like oat, teff, and the myriad of millets including pearl millet, sorghum, ragi (finger millet), and samo/sanwa (barnyard millet), among others. Then there are pseudocereals: buckwheat, amaranth, and quinoa being three of the most nutritious and easy to work with of the bunch. And then there are nut and seed meals, like almond flour, sunflower flour, and ground flaxseed (not exactly a flour but a useful additive to tweak the texture of baked goods).

It took me around 3 years to get comfortable with these other grains that I can now comfortably bake just about anything I want to bake, with just about any grain combination I have on hand, without having to experiment too hard (i.e. I have an intuition for how each flour works to where I can make it work.) And I only really had about 1 year's experience as a commercial baker before I undertook this project.

If I can do this, why can't commercial bakeries do it? Why is everything still all wheat and all white flour? Why is their "multigrain" game so weak? Like I go to the store and something says "multigrain" and the first ingredient is enriched refined wheat flour, the second ingredient whole wheat flour, and then a "multigrain blend" is the third ingredient, or worse, often fourth or later, after water, sugar, fat, and/or other basics.

Like here I am and I can make muffins, cakes, sometimes even breads that have some flour other than wheat as the main ingredient, and they come out fine. And I'm not a professional.

Why isn't anyone else doing it?

My only explanation is that they're not trying.

TRY, FOLKS. BAKE WITH OTHER GRAINS BESIDES WHEAT. USE 100% WHOLE GRAINS. IT IS NOT THAT HARD.