#easy hot and sour soup

[twiceastasty]

Hot and Sour Shrimp and Noodle Soup

Let me take the recipe for Hot and Sour Broth Base and walk you through one of my favorite ways to turn it into a full-fledged soup. Learn to make Hot and Sour Shrimp and Noodle Soup.

This week’s Twice as Tasty column for the Flathead Beacon takes the recipe from the prior week, Hot and Sour Broth Base, and walks you through one of my favorite ways to turn it into a full-fledged soup. Just looking at the photo makes me want to fix a bowl for lunch today. That’s easily done: At lunchtime, I’ll rehydrate a couple of dried shitake mushrooms in hot water and thaw a few shrimp in…

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[trikruismybitch]

Trikru's Masterlist

Hey Y'all! Welcome to my page / masterlist. Its my first time making one so it will probably get changed to look better later on lol.

Here's a little bit about myself. My names Grey and I'm 22 years old. I'm the 2nd to last of 5 siblings. I'm in college currently studying criminal law. My hobbies are sleeping and reading/writing. My MBTI is INFP & I'm a sagittarius...anyways enough about me, i hope you like my writing <3

Natasha Romanoff

Natasha Romanoff x Reader

Did I Cross The Line? Part Two

Natasha and Y/n are married. Y/n arrives home and they end up arguing. Natasha ends up doing something she regrets...will she be able to fix her mistake?

Why not you?

Natasha and Clint arrive at Vormir when an unexpected guest shows up

Never meant...

you've noticed Natasha's been distant lately. After giving her some time you push her to open up to you

Natasha Romanoff Incorrect Quotes

Why are you two being weird?

Jelly fish and brains

your in love with me?

so you find me attractive?

Come on, Jolene

Fuck your hot

Your an ass, Tony

Safe Place

She broke my heart

Is Natasha gonna be there?

Pretty everyday

Comes easy

*Natasha Exists*

Soup

Die bug! Die!

Pick me up at 8

the fuck

interesting, into resting

not special

I'd kill everyone

yeah, i'm a cuddler

give me patience

Steves gonna kill you

How tall are you?

Overwhelmed with fears

No sleep

Panicked and Dabbed

Stop Sexualizing Me!

Justice or Revenge

Dangerous Baby

Sour patch kids

Distinction

Natasha Romanoff Mini One-Shots

Do you regret it?

Don't you remember?

Don't take my sunshine away

You're my anchor

You're breaking my heart

Are you lost?

Are you getting off on this?

You're safe

You did this

Regulations

Moving on by letting go

Wanda Maximoff x Reader

To be added...

Wanda Maximoff Incorrect Quotes

Too tough to cry

I knew it!

Im sad Wanda

Flirting or fighting?

Interesting

Y/n no

Dates and being mysterious

phones dies

muggy out

I'll take care of you

Proposing

Pay attention to me

Gay

Wanda Maximoff Mini One-shots

You were a mistake

WandaNat x Reader

To be added too...

WandaNat Incorrect Quotes

This is on you

Masks my shame

Avengers Incorrect Quotes

One Two Three Four Five Six Seven Eight Nine

Ten Eleven Twelve Thirteen Fourteen Fifteen Sixteen

Seventeen Eighteen Nineteen Twenty

Clexa Recommended Fanfics

[petermorwood]

Hello! I wondered if you had any easy (and requiring few ingredients) recipes for a student? I tend to go through your food tag for inspiration but a lot of stuff seems to require more advanced cookware than the simple pan/oven or needs quite a few ingredients. Thought I'd ask!

#food and drink is a wide-ranging topic, so try #recipe / #recipes for more specific information.

IIRC a lot of them call for one or at most two pans and not many ingredients - scrambled eggs with herbs / snipped green onions and chopped bacon or sausage, for instance, needs just one pan.

Fry the meat first, take it out, add the eggs, and when they start to thicken return the meat along with herbs / onions, combine the lot, cook until the eggs are As You Like Them, then serve up on hot buttered toast with a sprinkle of Tabasco and maybe grated cheese if there's any in the fridge.

*****

You'll find various soups and stews - ours, and from other sources - which again need only some basic ingredients and then, unlike the speed of those scrambled eggs, another ingredient which you can't buy at the shop.

Time.

*****

I've mentioned more than once that even a jar of heat-and-stir-in pasta sauce is hugely improved by letting the heating be a half-hour on the stove rather than a minute in the microwave.

Pour it into a saucepan and heat to the very gentle simmer which in French is called mijouter (what I call "blip, not bloop").

Add your choice of black pepper / chilli flakes / garlic powder / dried herbs / a splash of Worcester sauce / balsamic vinegar / wine and stir well in. Any or all of those additions will elevate the end result well above what it was when the jar was opened.

Partly cover with a lid to contain any splats, set a timer for 30 minutes, then go do something else.

When the timer goes, return to the stove, stir the sauce, cook whatever pasta you fancy, drain it, combine with the sauce, plate up and get stuck in.

*****

If feeling more adventurous there's a recipe here...

...for simple pasta (or tomato) sauce from scratch.

NB, the recipe doesn't have salt as an ingredient. This is a personal preference and I've never missed it, but YMMV. Taste first, add salt second.

It's remarkably good and, though vaguely Italian, is non-specific enough that with appropriate tweaks of herb or spice it's been used as a cooking sauce for meat, meatballs or poultry.

Those tweaks have included lots of black pepper and / or a dollop of horseradish for beef, some dried tarragon and / or sour cream for chicken, thick slices of onion and green pepper for meatballs, and that was before I started thinking about what could be done with spice mixes like baharat, quatre-épices, garam masala or herbes de Provence...

*****

The basic sauce is vegetarian, maybe even vegan, so try using it for carrots peeled and split lengthwise or cut in thick slices, quartered potatoes, some sliced red and green peppers, maybe a drained tin of beans or chickpeas. If carnivorous, regard this as side veggies. If vegetarian, it's the main course.

(Hint: though it'll involve a second pan, frying the carrots and potatoes enough to brown their edges before going in the sauce is A Good Move.)

Check in 30 minutes, then again in 45. You'll know the carrots and spuds are done when a knife-point, fork or cocktail stick stabs in easily. Once they're done, everything else is also done. Taste again, and perhaps sprinkle with a tiny amount of vinegar or lemon juice to balance the carrot sweetness.

Serve with rice, couscous, or just some crusty farmhouse bread to mop with.

Hope This Helps! :->

[babsvibes]

A soup recipe that’s relatively cheap and easy because I cook like a single mother of four

In one pot: brown a pound of beef, strain the grease, then add two taco seasoning packets, a diced yellow onion, a can of corn, a can of pinto beans, a can of rotel or diced tomatoes (don’t strain the cans, dump them entirely into the pot). Cook until flavors combine. Serve with shredded cheese, sour cream, and tortilla chips.

For fool-proof instructions:

Get a pot. You will only need one pot. Should be big enough that a soccer ball could sit in it (but doesn’t have to be a submerged soccer ball).

Throw a package of ground beef in it (usually around one pound) and cook until the pink is gone.

Can be the cheap tube of ground beef or a different meat, who cares. If you don’t have a fancy way of straining grease so it doesn’t go in your drain, get a wad of paper towels and c a r e f u l l y let it soak up that puddle of grease then throw the paper towels away.

Take two taco seasoning packets and sprinkle that over the beef. Stir.

Yes it’s mostly dry seasoning on beef don’t worry there will be liquid in a second. You can use only one packet if you prefer less seasoning. Add a little extra water if you need to tone it down.

Throw in a diced onion. Stir.

I wouldn’t go for a sweet onion, but it would probably fine if you used whatever kind of onion you have. If you want to use a shallot, go ahead. Maybe try dicing while the meat is cooking. If you didn’t, just take the meat off heat and finish the onion. Put it back on heat once you’ve thrown the onion in. You can skip the onion if you want.

Dump a can of corn, a can of pinto beans, and a can of diced tomatoes into the pot. Stir.

Do not drain them first. Just dump. I try to grab the cans that are like duel ingredients so fiesta corn, beans with jalapeños, and tomatoes with green chilies. Literally all of this is interchangeable. If you have a different kind of bean, sure use those. If you have stewed tomatoes, go ahead. It comes down to texture and slight variations on flavor but because of the seasoning packets it will mostly taste the same regardless.

Bring it to a boil then lower the heat, cover with a lid, and let it simmer. Cook until you can see through the onions. If you skipped the onion, taste periodically for the flavors to come together. You can give it a stir every once in a while.

The flavors “coming together” looks like when color saturations all match to form one soup instead of five separate ingredients. Like when you put a filter over a photo and now it looks more balanced? This could be like fifteen or twenty minutes but I don’t know your stove.

If you’re like “this isn’t enough juice to be a soup” give it a few minutes as the ingredients release their moisture. If after like ten minutes there’s still not enough liquid to your liking, pour some extra water in there by rinsing out one of your previously used cans (like if there’s still beans stuck in the bean can, fill it halfway with water, swish it around, and add that).

Serve with shredded cheese, sour cream, and tortilla chips. Hot sauce optional.

If you want to add more stuff, do it. Peppers? Sure. Shallot instead of or alongside an onion? Go for it. More beans? I’m down if you are. If you want to get rid of stuff, sure thing boss. It does not matter. This is simply the easiest recipe.

[big19boss-blog]

Cale Cooking!

So, this a canon I have always imagined. It’s mentioned in the TCF that Cale knows how to cook Korean food from his Kim Rok Soo days. But I imagine Cale to be an excellent cook because he always undermines himself. 

-----------------------------------------------------------------------------------

It’s not always that Beacrox is ill but even he fell ill after the strenuous fighting season was over. The children wished to cook something for him and were creating a mess in the kitchen, so Cale decided to shoo them out and take over the cooking while Rosalyn and CH cleans the mess and Ron runs an errand in the village. 

So, Cale decides to take matters into his own hands. 

Cale: Enough! All children out of the kitchen, now.

Roan: Human NOOOOOO!

Hong: Yess we want to cook Beacrox Uncle!!!

On: We would really love to give him something homemade.

Cale sighs. 

Cale: Okay I will cook, and you all will help when I tell you too.

Cale got to work, he thought that a quick soup with some fresh bread and some hot coco would be enough. So he got to work, he kneaded the bread out of the left-over flour. He asked Roan and Hong to slowly control the heat around the melting chocolate, Choi Han to cut the vegetables and meat, Rosalyn to pre heat the oven with magic and On to get run to the underground house and bring some spice they got from the east. 

Over the course of the next 1 hour he collected all the food in enough quantities to fulfill the small town they house at here at the Black Castle. The loaves were baking, soup was simmering, the hot coco was being filled in glasses for everyone's easy access. 

Eventually he prepared one plate with all the food and told the children to give it to Beacrox. 

Roan: You are not coming with us Human?

Cale: No, I don’t want to get catch whatever bug he has.

He then turned and left the kitchen. But everyone knew that despite that rude response how carefully he has made each item. 

When Ron tasted the food, he knew instantly it wasn’t someone who has cooked for the first time. But the food was so healing, the rich but light taste of soup, the airy and slightly sour bread and the subtly sweet hot coco, that he didn’t question it much. He never knew his tiger young master could cook so well. 

But the fact brings him peace that when he is gone and someone forgets to feed his Young Master, he can cook for himself.

The Children enjoyed the food so much that they ran again and again to the kitchen to sneak multiple helpings even late after dinner was over. Choi Han was almost nostalgic for a second remembering the young, malnourished Kim Rok Soo. 

Cale after years of eating just enough actually ate more than necessary for once, enjoying the taste of his own food after years and getting a little lost in olden days. 

[invinciblerodent]

Baldur's Gate 3's Potato Chowder - RECIPE

So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:

[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]

It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....

this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.

I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️

Make yourself some video game soup, it's awesome.

INGREDIENTS:

(For about 6 servings)

A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)

Potatoes (I used just under two pounds)

Half of a medium leek

Small yellow onion (or half of a larger one)

2 cloves garlic

Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)

Vegetable stock (or chicken- or beef stock, or water)

2-3 tbsp all purpose flour

Salt to taste

1/2 cup of sour cream/créme fraiche (optional)

Shredded cheese and/or croutons to serve (optional)

(Recipe with transcriptions and exact steps under the cut!)

(This is basically all there is in this. Honestly.)

STEPS:

"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."

This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.

"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"

"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"

Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).

It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)

Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.

"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."

We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.

(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)

Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)

(It sohuld look something like this.)

"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."

From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.

I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)

Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.

I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!

Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!

[upontherisers]

a/n: this was supposed to be all epistolary, no prose but then. but then.

Dear Mr. Rosenthal,

I had dinner with your mother last night. It was wonderful to catch up with her; I hadn’t seen her since the day we packed up your office and you left for Alabama. We ran into each other at Putnam Central last week (you missed a swinging show!) and she invited me for a meal. What a cook she is! Soup and cabbage and those little flaky pastries with nuts and spices for dessert (I hope I’m not making you jealous.) And of course she wouldn’t let me lift a finger to help, both out of host-liness and care that the food would be edible. Jeanette joined us for the meal but stepped out with some friends for the rest of the night, so it was just me and Rose (you don’t mind if I call her Rose, do you? She insists) in your lovely home.

You were the main topic of conversation, of course, but I found my knowledge of you fell short of what your mother hoped. She misses you terribly. I had the sense that she was looking for commiseration for the space you’ve left in our lives, but I was only your legal secretary and I work for another man now. (As much as I despise it. Please do come back to the firm when this is all over. Sidney isn’t half the lawyer you are and twice the hassle.)

I suppose you’re wondering why I’m writing. Your mother mentioned that besides Jeanette, you ain’t got a gal to write to ya and I don’t think that’s right. Every fella should have a gal to write to that’s not their mother or their sister, whether it’s a friend or a cousin or their dame. It’s hard to say certain things to family or you might have a story that they’d find appalling and anyone else would think is a hoot. I’d also like to keep visiting your mother for dinner and have something of substance to say (but all your secrets are safe with me, I promise). Jeannette’s gone during the day and I know how lonely a quiet house can get.

I hope Texas is treating you well. Keep safe and keep warm! I just read the most shocking piece in the Times about how cold it gets in the air. I’ve sent a scarf along just in case. Write when you can (if not me then your mother, please.) 

Yours,

Isadora C. Montgomery

Burnham whistles as Rosie pulls a swath of textured pale cream fabric from the package. Lacy’s hand reaches out to trace over the cloth lovingly, her dressmaker’s daughter heart moving her body before her head could catch up. He doesn’t mind. 

“Who’s that from?” Elton asks.

“My secretary,” Rosie replies as he scans over the long scarf and brings it to his nose. There it is, the faint citrusy spice that comes to linger on all of Isadora’s things. “She’s worried about the cold.”

Lacy snorts.

“Tell her it’s hot,” says Burnham.

“Tell her about the eggs,” adds Elton.

Rosie waves them off, tosses the scarf on the hook next to his hat above his bed, and picks up the letter again as he sits back down. It’s easy to get lost in the inky slashes and swells of Isadora’s handwriting, the practiced rows and roving, squat words as unique as their writer. She brings him back home in an instant with the sounds of Putnam Central on a Saturday night, horns blowing, bass rumbling around the room, and the keys lighting up his spine like his were the bones being played. It might be her up there, nimble fingers dazzling across the ivory and black or his mother and her clarinet, or Nettie and her double bass. All three of their voices eventually combine as they put their spin on the Andrews Sisters or Ella, and he’s the happiest man in the room to have a night of good music from good people.

He’ll have to ask who played, if Fat Bertie bellowed over his saxophone and demanded that his Dora get up and play that piana’, or if they had an out-of-towner. Were they any good? Any singers? Anyone who could remind him that there’s a world outside of Texas, one that’s free from the heat and the dust and the sour-tasting food. He’s pulled back into the letter, to the little flaky pastries with nuts and spices and despite the humid press of air in the barracks, his mouth waters for the warm, sweet dough that still steams when you break it apart. Rugelach, he thinks. They’re called rugelach, Dora.

She’ll know that before long if she keeps having dinner with his mother. She’ll know rugelach and blintzes, matzo ball soup and the good bagels from Schuman’s on Avenue T and Ocean. It makes him smile to think of her in his neck of the woods, her face soaking up the sun of southern Brooklyn’s wide streets not yet shaded by the tall buildings that are stacking up all around the rest of the borough, like in her Crown Heights. He wonders what it looks like now, if the drive to her apartment is more crowded, if she still chuckles at every errant ball that rolls into the street and waves at every older brother dragging their kid sister out of the way. 

Then he’ll watch her climb the stairs and smile over her shoulder at him as she unlocks her door, and then she’s inside and he wishes she would’ve lingered on the steps a moment longer.

I know how lonely a quiet house can get. He wishes he could go back home, even for just a day, and take Dora to a show on Broadway or pick up Delilah and Daniel for a day with their sister at Brighton Beach. She’ll spend all her time in her apartment when she’s not at work, waiting and hoping, unless someone drags her out, someone like Ma.

While he hadn’t considered it before, it’s important to him now, this bond between Ma and Dora. He’s glad they have time for it, he’s sad to miss the raucous conversation that always arises from two jazz musicians in the same room. Hopefully they didn’t spend too long on him; there’s too much he wants them to share—music, movies, their love of fashion—for Ma to keep the conversation on him. The vibrant life that thrums through the both of them will spark, surely, and he can finally put aside some of his guilt.

“Are you gonna do it?” Lacy asks as he stows the letter away in his foot locker. His confusion must be obvious because she smiles softly. “Are you gonna write her? It’s such a beautiful gift. You really oughta.”

Her blue eyes turn to the fabric hanging on the wall and the way it catches the light streaming in from the window, gold and shimmering, reminds him of the Flatbush apartment, the flutter of the curtains in their small kitchen on an evening when they’re all home.

He’s not like other cadets; there are no weekly care packages or pages and pages of letters coming in daily. His mother and sister write when they can and send what they can, but something like this, a genuine piece of home, is a rare find. He’s grateful and as soon as he can wear it without sweating to death, it’ll be airborne and he can take a piece of the ground to the sky with him, and from Dora of all people.

There’s no way he’ll wear it as well as she does, in elegant loops piled around her neck to protect from the snow or draped over her head and tossed over her shoulder as she gets in the car on their way to lunch in Midtown, but he’ll try. He’ll try for her and her insistence on maintaining his ‘lawyerly appearance,’ never afraid to fix his hair or reknot his tie with a tsk when he’s not up to standard.

The memory makes him laugh.

He thought of her often since he left New York. Going from having one friend at work to none left him missing the former greatly, and he’d started a letter to her in Florida but never got around to finishing it. He’s scared, maybe, not of the propriety or the scandal any letter from someone who doesn’t share your last name causes in an Army barrack, but of what she’d think. It might be for the best that he didn’t write—he’s out of her hair for the time being, and she’s busy enough with the firm without him obligating her into correspondence. But as he thinks of her words, every fella should have a gal to write to, I know how quiet a lonely house can get, he’s resolved to do them both a service and write. It won’t be any too prosaic as he doesn’t have much to talk about now, but it’s a place to start for when he might really need a friend in the future. 

Elton barks a laugh. “Of course he’s gonna write her. Not writing is how you get a Dear John letter.”

Burnham smacks his co-pilot in the chest. “It ain’t like that! She’s his secretary.”

And suddenly, three pairs of eyes are staring at him expectantly.

“I–I will write her,” he starts, but doesn’t let Elton gloat yet. “She’s a friend, a good friend, not just my secretary.”

That seems to appease the men as they get up and procure baseball gloves. Burnham tosses him a ball. “You pitching?”

Rosie shakes his head and tosses it back. “Not today, boys.”

“Yeah,” says Elton like it’s obvious, “he’s caught up on a girl.”

Burnham cackles and they chase each other outside, shoving through the group of pilots who just came in from the last practice flights of the afternoon. 

The afternoon break before chow is not to be taken for granted so while the lowering sun of early evening lulls the brashest of personalities to some sort of peace, he starts to write after pulling out some stationery, paper braced on a book Jeannie had sent when he was still in Alabama.

Lacy speaks up after a while. “It means somethin’ when a gal gives you a scarf, y’know, ‘specially when there ain’t enough scarves to go around.”

That gives him pause and he pictures Dora coming in from the cold with a red nose and hunched shoulders. He’s stuck for a moment before Lacy laughs aloud. “Don’t send it back. Just let her know you’re thankful.”

She sits back in her bed and returns to her needlepoint, which her mother had just sent her, and Rosie blinks at her for a few moments. He hadn’t known what to make of her when they got the order to integrate officer barracks. She’s a quiet soul but surprisingly humorous, and steady, always right as rain. Anyone would be lucky to have her in the seat next to them—hell, he’d volunteer if they’d let girls and guys fly together—and he much prefers her company over the boisterous, posturing pilots that fill in the rest of the beds around them. Betty Lacy is good people. Dora would like her, he thinks.

Dear Ms. Montgomery,

I just received your letter and your gift. Texas winters are too hot for scarves, but I’ll put it to good use eventually. I’m sure you’re getting snow in New York and I’m green with envy. I’d do anything for a nice blizzard right about now. We fried eggs on our instrument panels last week (and sometimes we fly in our skivvies. Don’t tell Ma.) There’s no sea air here, not even in the sky, so the heat just sits on you like a wet blanket. Forgive me if I sweat through this letter.

I am jealous, not only of your delicious dinner with my mother (the food isn’t as dire as Alabama, but it’s still bad (again, don’t tell Ma, she’ll have a fit)) but a swinging night at Putnam Central. That’ll be my first stop when they let me out of here. Who played? I hope you got up there and if you didn’t, I got a request for next time. God Bless The Child. They played it in the PX the other day, a brief reprieve from the twangy warbles they like down here, and Billie doesn’t do it quite like you. It shouldn’t surprise you that I’ve been banned from humming in the barracks—all my love of music and I can’t make a note of it. No one in my bunk has a decent voice, so we’re a musicless bunch until we can get away.

Still, it’s a good time. I find myself the fourth in a small group of similarly-minded pilots. John Burnham is from Connecticut, Claybourne Elton is from California, and Betty Lacy is a schoolteacher from Georgia. We bonded over our restlessness and have all passed certification on the B-17, so we should be assigned to crews soon. There’s practice and lots of card games in the meantime.

I hope you're well and warm. I’ll send the scarf back if you need it. There’s no reason to go without for my sake; the Army has taken enough of your silk, coffee, and gas already. And don’t let Sid run you ragged, either—he may have the experience but you’re the senior member of the firm. Go to Mr. Freidin if he keeps bothering you and I’m sure he’ll set him straight. 

They just called us for chow. It’ll be sandwiches or spaghetti—mealy, bitter noodles with tomato paste as sauce. I’ll pass and think of lunches at Rosetti’s fondly. 

Be safe and write back.

Yours,

Robert Rosenthal

“P.S. God Bless The Child, if not for me then for my mother. Well,” Gertie Simmons-Montgomery says as she sets her granddaughter’s letter down, “you gotta play it.”

Isadora sighs. “I don’t know when I’ll be back there. Mr. Wacker’s got a big case coming up and he’s working me until I’m the last one in the office. I can barely keep my eyes open on the bus.”

“Go to this Mr. Weeden—”

“Freiden.”

“Go to Mr. Freidin. Robert seems confident that—”

“Robert is a brilliant litigator who keeps clients coming back. I’m a secretary,” she says and leans down to kiss her grandmother on the forehead before moving onto her brother and sister and taking her seat at the dinner table.

“Are you gonna write back?” Daniel asks.

“Of course she is,” Delilah snaps, “Mr. Rosenthal is very handsome.”

“Mr. Rosenthal is my friend,” Isadora corrects with a warning eye to the teenager, “and my boss.”

Delilah scoffs. “Not right now, he ain’t.”

“Alright,” Delrose Montgomery claps his hands as he enters from the kitchen and moves to the head of the table, “enough of this letter talk. I have my grandchildren all together for the first time in a month. I’d like to revel in family.”

Isadora smiles and Delilah kicks her twin under the table and gets chastised by their grandma, but it’s warm and cozy despite the snow outside. As they take each other’s hands and bow their heads to pray over dinner, Dora feels a playful twinge of guilt as she begins to compose her next letter in her head.

Dear Mr. Rosenthal,

I wouldn’t have sent the scarf if I wanted you to send it back. And yes, I’ll play Billie Holliday for you...

[lionsongfr]

Warrior's Way Snacks

Now this year is the lore it was mentioned that “We’d especially like to thank Arvelle for her generous donation towards our food budget”, and in the pamphlet for Warrior’s Way itself it mentions that “Food is available to participating warriors at all times throughout the course of the event.” So that got me thinking, what kind of food would dragons and beastclans eat during such an event?

Unfortunately, Warrior’s Way is during the summer and the heat can stifle anyone’s appetite- leading to warrior’s struggling to have the energy and hydration necessary to fight. Larger meals most likely would be served in the early morning and after sunset, and battles probably would be held off during the hottest middle of the day. But warriors would also need small meals and snacks to sustain them throughout the day. So, what kind of snacks could they expect?

Live Hornworms- a staple insect for insectivores, this import from the Mire is high in water and can be gut-loaded with either Fire Flower (for magic boost), Redblood Sapper (iron for blood), or Greenpod Bloom (calcium for bones and muscles). They are contained in large barrels with a cooling charm upon them, keeping the insects less active and from perishing in the heat.

Pickle Platter- while our most of our dragons do not sweat (I think maybe Light, Earth, and Ice dragons do), there are beastclans who definitely sweat. And with sweat comes the craving for salt. Pickled foods are high in salt, curb sugar spikes, help blood clot, and can provide the necessary electrolytes to relieve muscle cramps. The most common pickled foods are Basilisk eggs, Dubious Cucumbers, Wild Onions, Zeeba/Rambra sausages, Noxious/Leopard Caterpillar, and Kelp Beds Mackerel. Occasionally, Blacktongue Pepper is added for a spicy kick!

Cold Lume Daffodil and Spearmint Tea- every Fire Flight forge has a pot of tea cooling nearby in a large clay pot for refreshment. While Fire dragons typically prefer Cindermint, the cooling and refreshing combo of Spearmint and Lume Daffodil is a blessing on a hot summer day.  Peppermint tea may also be used for creatures having nervous stomachs for their upcoming battles.

Blood Red Smoothie- to many a Wildclaw’s sorrow this does not actually have blood. This smoothie combines Spinach, Blood Acorn, Strawberries, Blood Spath, Goat milk, and ice into a frothy, highly caloric, and nutritious drink. Sometimes it is easier to drink all of one’s calories than eat them, especially when it is hot outside. (Plus the Spirals brought these cute curly straws to drink them with!)

Cold Cut Wraps-unlike bread, flat breads can be quickly made and can be easily sized per creature.  Creating a wrap with cold cuts of meat, vegetables, and condiments makes for an easy to carry and customizable snack for busy warriors. Some favored cuts are: honeyed Featherback ham, smoked teriyaki Rainbow Trout, roasted lemon pepper Woodland Turkey, and spicy Flameleg Millipede.

Energy bites- the Longnecks are known for their Berry and Nut trail bars and the Centaurs for their Ration Pouches, and dragons have their own Elk pemmican tins and Cricket protein bars. Energy bites are a variant on this idea, mixing granola with a fat (Goat yogurt, Sunflower butter, Elk fat, ground Mealworm), Sugarbee honey, and dried fruit (Blueberries, Raspberries, Mushrooms, Butcher’s Fig) into round balls. The bites are then cooled overnight and put into bags made from Sweet Potato Vine (which is also edible), which can be carried about the event.

Shrimp and Potash Gazpacho- served by the cup or by the gallon (Imperial sized), this is a chilled soup for the seafood lovers. The base of the soup is the tangy and sour Miniature Potash Peach along with Cucumbers, Golden Peppers, and Wild Onions. And then anything seafood can be added to it! Most common is sweet Jumbo Shrimp, Pastel Scallops, and feisty Blue Swimmer Crab.

[caddyheron]

Mean Girls food preference hcs

I have a fun time making silly mundane hcs. I copy and pasted these, then changed a little, from the discord server.

Cady: Enjoy chicken wings so much more than anyone would assume she does. They’re so messy, but they’re so good. Other than that, she mostly enjoys anything. Preference for meat with a meal and really likes cake, not the biggest fan of vegetables of any kind, but will eat them if she Has to. Hates buffets. Fucking hates buffets. Also loves the most random insane candy Janis can find for her to try, unless it’s sour, won’t eat sour food.

Janis: Favourite food is burgers with everything on them, really likes salad vegetables on the burgers and sauces. She loves diner-style food, so milkshakes and fries too. Enjoys very sweet drinks, says she likes black coffee but her favourite is frappes that barely have any coffee in them. Probably drinks an excess of monster energy too. Also cannot cook even a little bit. Unless it’s noodles.

Damian: Loves pizza but will mostly eat anything. He and Janis go to a specific diner all the time and it’s theirs and they always order the same thing. He’s similar in preference to Janis with drinks, but doesn’t like coffee and chocolate together. Often has candy bars or granola bars or little bags of candy in his bag at any given time for either himself, Janis or Cady.

Regina: Canonically likes cheese fries. These are the only things she’d eat in school. Mostly sticks to salads when she’s out with other people for a long time until she’s more comfortable. Enjoys yoghurts but not Greek yoghurt because it just doesn’t taste right. Drinks iced coffees with occasional sugar free vanilla syrup. Enjoys frozen fruit over non-frozen fruit as a little treat. Struggles a lot with eating enough and never has good food in the house because of her mom.

Karen: Very sensory seeking when it comes to foods and loves things that have texture to them. So she eats a lot of salads with iceberg lettuce, baby carrots etc. Enjoys candy a lot too, but nothing that’s too sticky or sticks to her mouth like caramel. Hates pastas that aren’t al dente or rawer and cannot stand lasagne ever at all. If the sauce is too much, she won’t eat it. Doesn’t really enjoy coffee or any hot drinks, but sometimes might drink a milkshake.

Gretchen: Really loves pasta. Loves pasta so much. She especially loves white sauces over marinara type sauce and eats it with garlic bread or breadsticks. Gets cesear salads often, but isn’t actually the biggest fan of them, she just eats them. Not a big drinker of sweet drinks and coffee makes her more anxious, but she still drinks it if she has to. Probably enjoys iced herbal teas when she gets around to trying them. Snacks mostly on plain nuts and bland chips, foods with too much flavour make her feel too much sometimes.

Aaron: Bland. He eats soups a lot, they’re easy to make and easy to eat. As well as grilled cheeses, sometimes some plain pasta and cheese, and he orders lasagna when he’s out. Quite good at cooking, but not great at baking, but he will make chocolate chip cookies sometimes. Mostly drinks water and occasionally coke or hot coffee, doesn’t drink it cold. Much like Gretchen, too strong of flavours make him feel too much. Sticks just to crackers if things are really bad because other food will make him nauseous.

Idk why I haven’t posted these before, it’s not solid hcs, it’s just the general vibes of what they enjoy. Feel free to ask for elaboration!

[twiceastasty]

Hot and Sour Broth Base

For homemade soup that can be as effortless to serve as popping open a can, keep a soup base in the freezer. Learn to make Hot and Sour Broth Base.

The recipe I share this week in my Twice as Tasty column for the Flathead Beacon is all about the balance between effort and result. When you make real meals from scratch, the result can be phenomenal. But those meals usually take more effort than an off-the-shelf substitute. I’ll always remember one of the comments I saw about my first recipe in the Flathead Beacon, 30-Minute Tomato Soup.…

[exhausted-archivist]

Art Used in the Dragon Age: Official Cookbook: Tastes of Thedas

While there was some new art, previously seen concept art, there was also the use of ending credit slides. Some possibly denoting certain world states that I briefly referred to in the master post here.

I've split it into sections of:

New Art

Previously Shown Art

Character Art and Slides

General World State Ending Slides

Everything is going below the cut because this will be long. I will also note which page and recipe each image accompanies in the book for easy reference. (Here's to hoping tumblr doesn't mess with the image layout.)

Edit 10/30/2023: Added the page numbers that were missed because it glitched out and deleted things when I tried to go over 30 images and didn't notice till now.

New Art

Page numbers from top left to right going down:

Orlesian Woman: Sour Cherries in Cream, p. 121, Tevinter Pumpkin Bread, p. 151

Building Etching: Crow Feed, p. 43, Antivan Sip-Sip, p. 161

Spider Design: Posion Stings, p. 115

Sea Creature: Lamprey Cake, p. 147

Smoking Meat Racks: Smoked Ham from the Anderfels, p. 95

Antaam Spearman: Unidentified Meat, p. 37

Admiral Isabela: The Hissing Drake, p. 157

Etching of Bowl: Rivaini Couscous Salad, p. 19

Etching of Platter: Nevarran Blood Orange Salad, p. 13

Table Setting: Goat Custard, p. 127

Red Bear: Conversion Charts, p. 172

Giant: Lamprey Cake, p. 149

Blue Building: About the Authors and Photoghraphers, p. 175

Mabari and Army: Roasted Turkey with Sides, p. 99

These are all new images with three of these looking to be concept art: the presumably Orlesian woman looking at Andrastian themed items, the antaam spearman preparing to throw a spear, and the table setting of what looks like it might be for Rivain or Tevinter based on the aesthetic. Though I lean more Tevinter due to the snake on the basket.

The bowl and platter look to maybe be prop designs, and they are distinctly bird themed with what looks like feathers around the base of the bowl and then mirrored crows on either side of the platter with a dagger etched in the center.

The red bear shown here is new, though it is similar to a mural in Dragon Age: Inquisition in the barn where there is a green-ish bear with stars on its muzzle breathing what might be fire, while holding the white silhouette of a figure with antlers. (Couldn't attach it due to there being a photo limit.)

Then to further note that the dark blue building image looks similar to some concept art/Development images from Dragon Age: Dreadwolf (DA4)

Previously Shown Art

The piece below have been shown elsewhere before, but there are some new additions so I am showing it here separately from the new art.

Ferelden Spread: Roasted Wyvern, p. 85

This is was first shown in The Art of Dragon Age: Inquisition and is labeled as "Fereldan Fineries". It was coloured and lacked the two figures in the back left of this image. (Below)

Character Art

Cole and Maryden: The Emerald Valley, p. 169

Sera: Sera's Yummy Corn, p. 103

The Iron Bull and Krem: Hot Chocolate, p. 159

Varric and Aveline: Varric's Favorite Pastries, p. 143

Josephine and Inquisitor: Fish Chowder, p. 59

Leliana: Grilled Poussin, p. 77

Cullen: Croissants, p. 137

Morrigan and Keiran: Nettle Soup, p. 65

King Alistair: King Alistair's Lamb and Pea Stew, p. 67

These were mostly character specific ending slides you could get in DAI, going from the top left to right they are slides for: Trespasser: Human Cole ending up with Maryden. Trespasser: Partial image of a slide for an Inquisitor who agrees to become a red jenny with Sera and the Inquisition is disbanded. Trespasser: Iron Bull and the Chargers are alive and taking jobs throughout Orlais and Ferelden. Trespasser: Varric is Viscount Trespasser: Josephine, her personal quest completed. This is the romanced Josephine version. Trespasser: Leliana, not Divine Trespasser: Cullen, having not taken lyrium during Inquisition Inquisition: Morrigan and Keiran leaving Skyhold World of Thedas vol 2: King Alistair

Ending Slides

Antaam Slide: Lentil Soup, p. 63

Halamshiral Slide: The Hanged Man's Mystery Meat Stew, p. 57

Grey Warden Slide: Sweet and Sour Cabbage, p. 61

Disbanded Inquisition Slide: Sugar Cake, p. 145

These were all ending slides you could get at some point in Inquisition, from the top left to right: Trespasser: The Qunari threat Inquisition: Kicked out of Halamshiral with low approval Inquisition: Grey Wardens were kept in southern Thedas to rebuild, they are estranged from the Wardens in Weishaupt Trespasser: The Inquisition was disbanded

Final Thoughts and Implied World State

Overall the world state makes a lot of sense I think, they went with the one that would be less quantum - so no one is dead or could be dead and is in an important role; hence Cassandra being Divine,

Summary

Inquisition is disbanded

Grey Wardens are divided; though as of the comics and Tevinter Nights we know regardless all Wardens have been called back to Weisshaupt. Unclear if the civil war mentioned in DAI is actually happening.

Morrigan has Kieran and he doesn't have the old god soul anymore

Cole is human

Josephine had her personal quest done.

Leliana wasn't killed in Origins, she is fully human and now retired.

Alistair is king

Cassandra is Divine, no clear answer on the state of the Seekers.

Cullen is retired and established the sanctuary for former templars.

[lowcaloriekate]

McD's and Pancake House menu selections

I took a look at these restaurants per request, and I aimed for the following selections:

main meal options or entrees <300 kcal

sides, add-ons, desserts <150 kcal

drinks, dips, sauces, and other <50 kcal

These selections may differ where you are. These are what is offered or available in Ohio, USA.

McDonald’s Nutrition: 

McValue Menu

1 hashbrown (140 kcal)

6 pc. McNuggets (250 kcal)

1 Sm fries (230 kcal)

Breakfast

1 egg McMuffin (310 kcal)

1 Sausage burrito (310 kcal)

1 hashbrown (140 kcal)

1 Fruit & Maple Oatmeal (320 kcal)

Burgers

1 McDouble (390 kcal)

1 cheeseburger (300 kcal)

1 classic hamburger (250 kcal)

Chicken + Fish Sandwiches

1 Filet-O-Fish (380 kcal)

1 McChicken (390 kcal)

McNuggets

4 Piece Chicken McNuggets® (170 kcal)

6 Piece Chicken McNuggets® (250 kcal)

10 Piece Chicken McNuggets® (410 kcal)

Fries + Sides

1 Sm fries (230 kcal)

1 apple slices (15 kcal)

1 tangy BBQ sauce (45 kcal)

1 spicy buffalo sauce (30 kcal)

1 honey packet (50 kcal)

1 sweet ‘n sour sauce (50 kcal)

1 ketchup packet (10 kcal)

1 mustard packet (0 kcal)

Sweets + Treats

1 Vanilla cone (200 kcal)

1 apple pie (230 kcal)

1 chocolate chip cookie (170 kcal)

McCafe Coffees

McCafe Cappuccino (110 kcal)

Americano (0 kcal)

McCafe Premium roast coffee (5 kcal)

McCafe iced coffee (150 kcal)

McCafe iced caramel coffee (150 kcal)

McCafe iced French vanilla coffee (150 kcal)

McCafe Latte (140 kcal)

McCafe Iced Latte (80 kcal)

Beverages

Anything diet (0 kcal)

1% milk (100 kcal)

Water (0 kcal)

Apple juice box (35 kcal)

Hot tea (10 kcal)

Unsweetened iced tea (0 kcal)

Frozen Fanta Blue Raspberry (60 kcal)

Frozen Cola (60 kcal)

The Original Pancake House Nutrition: 

Pancakes

N/A…

Traditional Favorites

N/A…

Breakfast Combos

N/A…

Sides

Ham Steak, 4 oz (170 kcal)

Canadian Bacon

2 slices/2 oz (80 kcal) 

4 slices (170 kcal)

Bacon

2 slices (80 kcal)

3 slices (120 kcal)

4 slices (160 kcal)

Bacon Steak, 2 slices (160 kcal)

Turkey Bacon

2 slices/2 oz (90 kcal)

3 slices (140 kcal)

4 slices (180 kcal)

Chorizo Patty, 1 ea (230 kcal)

Sausage Patty, 1 ea (250 kcal)

Turkey Sausage Links

2 ea (140 kcal)

4 ea (280 kcal)

Grilled Chicken Breast, 1 breast (220 kcal)

Corned Beef Hash

10 oz (260 kcal)

5 oz (130 kcal)

Mixed Fruits

Large (90 kcal)

Small (70 kcal)

Oatmeal, plain

½ cup (170 kcal)

Grits

1 cup (150 kcal)

½ cup (70 kcal)

Sliced Tomatoes - 4 slices (20 kcal)

Waffles 

N/A

French Toast

N/A

Crepes

N/A

City Fit

City fit scramble (150 kcal)

Benedicts

N/A

Omelets (with 3 pancakes)

N/A

Sandwiches (without side)

Chicken salad sandwich-sourdough, full (350 kcal)

Sandwich sides

N/A

Half and Half

Chicken salad sandwich-sourdough, half (180 kcal)

Cup of tortilla soup (270 kcal)

Cup of chili (200 kcal)

Soup and Salads

House salad, half (360 kcal) 

Favorite add-ons

Cold-brew, flavored syrup, whipped cream (150 kcal)

Orange juice

9 oz (130 kcal)

12 oz (170 kcal)

 grapefruit juice

9 oz (110 kcal)

12 oz (140 kcal)

Kids Fit Menu

N/A

Kid’s Menu

Milk (180 kcal)

Limited information

Other

1 egg 

basted/ over easy/ sunny side up (80 kcal)

boiled/poached (70 kcal)

scrambled (90 kcal)

2 eggs

basted/over easy/sunnyside up (160 kcal)

boiled/poached (140 kcal)

scrambled (190 kcal)

Grab n Go

N/A

let me know what other restaurants, cafes, shops, etc you would like for me to look at! Hope this helps! Stay skinny, friends!

[foodffs]

Get Recipe: Hot and Sour Soup

Easy Chinese hot and sour soup that’ll take the classic favorite to the next level! Silky smooth soup with a burst of rich depth of hot, tangy, umami flavors with satisfying textures.

[puppystyle]

i made hot and sour soup ohmygod +10hp with every sip wtf this is so good when you're sick and its so easy to make too

[mariacallous]

We all joke about the connection between Jews and Chinese food, right?

People say this culinary love affair started because there’s no dairy in Chinese cuisine, so it’s easy to keep things kosher. Or maybe it began with Christmas about a century ago on New York’s Lower East Side, when the only restaurants open were owned by Chinese, another non-Christian minority, so if you wanted to eat out that day, well, you were all in for chow mein and fried rice.

But I think it’s linked to a feeling of immigrant solidarity that began around the beginning of the 20th century and was cemented after a particularly deadly and vicious anti-Semitic pogrom in Kishinev (in what is now Moldova) in May of 1903. John Singleton, a Chinese businessman, was so outraged at the cruelty and violence that he planned an event to raise money for the surviving victims. He and three other Chinese merchants held a benefit performance of a play at a theater in New York’s Chinatown. After the play, several Jewish men spoke about the common bond between the people, noting Russian atrocities against both Jews and Chinese.

The actors in the play spoke Chinese. The Jewish men who spoke did so in Yiddish. Did they understand each other? Probably not. Not literally anyway. But solidarity, like music, is a universal language.

A dinner followed, of course, at a then-famous Chinese restaurant, and several well-known Jewish celebrities attended. There is no record of the menu but apparently no pork or shellfish was served, out of respect for the Jews.

The Chinese raised $280 (more than $7,000 in today’s dollars). Of course, while we must always be grateful for the help, this isn’t the only reason we love Chinese food. We love Chinese food because it tastes so good and it’s easy to adapt practically every dish for a kosher kitchen — like this recipe for Hot and Sour Soup, which usually contains pork shreds, but I’ve substituted chicken (you can use turkey if you prefer).

And so, to remember and celebrate solidarity, unity, kinship, friendship, respect for all ethnic groups and minorities, let us wish everyone a happy Chinese New Year and feast on some Hot and Sour Soup. Or whatever your favorite Chinese dish is. Happiness and prosperity!