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frangipanidownunder · 7 years ago

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I have a sickly sweet prompt for you. Set slightly in the future. Mulder and Scully's second child is now 12. Will visits every now and then but never stays long. During one of his visits, his 12 year old sibling randomly asks Mulder how he and Scully fell in love. I just wanna overdose on fluff right now. Don't let me down frangipani!

Windmills: a fic

Tagging @today-in-fic

It’s a strange feelingto know that Will is on the way home. And yes, it is home. That’s what he calls it. The blades of the windmill turnanti-clockwise despite the tendencies of the prevailing winds. Mulder alwayswaggles his eyebrows and says, in his exaggerated southern accent, “Build it,and he will come. Y’all best get the pot roast on.”

And she does. It’s a recipe that shesaw once in a vision and Mulder declared it the best thing she’d ever cooked,without a hint of irony. The windmill blades turned and Will showed up on thedoorstep with a crooked smile and a grateful hug. He spent two days with them,fixing the flywires, turning soil in the long-dry vegetable patch, sowing seedswith his father. And yes, he is his father. She’s always known, but for thesake of science, she ran the tests anyway. Love conquers all. Even black-lungedpsychopathic rapists.

Today, Esther is in the yard, pitchingher baseball. There’s no wind. It’s high summer, muggy with the threat of an eveningstorm. Her skin is sheen with perspiration and Scully sees the rash of pimplesbreaking out across her forehead. Her body is changing, growing. She looks moreand more like Mulder these days – all rangy limbs and the large nose she hates.But she’s beautiful beyond convention and every day Scully tells her daughterthat.

The blades turn and Esther throwsthe ball one last time before rushing up the steps, past Scully. “Dad! Will’scoming.”

Scully puts down her book and watchesthe windmill. In her head, there’s the familiar pressure of the connection andshe breathes. In and out, as the blades rotate. He’s coming and he doesn’t knowhow long for but can she cook those fritters this time, the curried corn onesbecause it’s too hot for roast and besides Mulder really needs to get thebarbecue out and give it a clean. And how are the tomatoes? There should be areal good crop this year. He’s got fresh basil with him and a wedge ofmozzarella so he can make Esther the salad she loves.

Before she’s really come around,Scully has already reached for the olive oil and the salt and pepper and she’ssearching for the platter and bowls with the blue windmills pattern becauseit’s like a family joke now. Everything gets served on them when Will’s back.

His hair is short thistime. Neatly cropped and pushed up at the fringe. He looks like a movie starand she remembers Mulder with his spiky bangs and baggy suits what feels like ahundred years ago. Fuck, he was handsome then and she couldn’t do a damnedthing about it but look. And she glances over at him now, washing tomatoes atthe sink, wearing an old grey tee that’s untucked so she can see the flare ofthe muscles at his waist and the patch of silver hair in the middle of hisback. He turns and smiles at her and fuck, if he isn’t just as handsome now andthere’s a whole lot she can do about it, even if it takes them a little longerto get there these days.

“Can I layer the salad, Mom?”Esther’s curled her hair so that it frames her face and she’s wearing a fittedvest and cut off denims that just make her look even longer-legged.

“Sure, honey. Wash your hands.”

All the while, Scully’s watching Will and he knows it. He opens a beerand sits next to her. “I don’t know,” is all he says and she knows he’ll begone in a day or two. She covers his hand with hers and squeezes, grateful forany time with him.

The salad is perfect with the fritters. There’s sourdoughbread and salty butter and fresh greens with spring onion relish and a crispwhite that Mulder pours with a little too much extravagance. Scully is flushedand the fan is ticking overhead. Her hair is sticking to her head and Estherhasn’t stopped asking Will questions. He fields them with experience, neverreally saying much, but giving his sister enough material for him to remain heridol. Mulder runs his beer bottle against his lips and she smiles at him,running through their years together. If there was ever a case more strangethan their son, she can’t remember it.

“Will,do you have a girlfriend?”

“Nope,”he says, leaning back on his chair. “Don’t have time these days.”

Shefrowns and says in a low voice, “But you must have been in love at least once?”

Willlaughs and the fan clicks in time. “I’m not sure if I know what that even means.”

Estheris growing more curious. “Everybodyknows what love is,” she declares with the authority of a pre-teen. “Even Momand Dad know.”

There’sa slow smile spreading over Will’s face and it’s the perfect out for him.Esther needs to choose her words more carefully. Scully picks up her plate andstarts to take the others to the bench next to the sink.

“Yeah,why don’t you tell us how you fell in love, Dad?”But it’s Will who asks, teases.

Mulderchuckles and he’s had a bottle of beer too many and Scully knows it’s bad. Sheturns on the tap, running her wrist under the water and praying it’s not goingto be too bad.

“Well,”he starts, “it’s pretty hard to fall in love with a spy. Especially one in asuit three times as big as she was.”

“A spy?”Esther squeals. “Mom wasn’t a spy. She was a scientist. A doctor. And all shewas trying to do was keep you in check. She’s told me this part. She wasassigned to keep Spooky Mulder from chasing aliens. And you shouldn’t judge awoman by her clothes.”

Willgrins and takes another swig of beer. “There’s no such thing as aliens.”

Esthersits upright, leaning on her elbows. Her eyes widen. “Then how do you explainyour blood? And Mom’s?”

The roomstills, save for the whoosh of the fan blades, and Scully turns to look at herfamily, seated round the table. A typical scene. But her twelve year olddaughter is goading her adult son about his bloodwork and her husband iswatching them like he’s at a tennis match – head turning from child to child asthey trade arcane statements about their provenance.

“Iworked out pretty early on she wasn’t really a spy. Not in the Cold War sense,anyway. Although, she was pretty good at freezing me out of anything importantin her life.” His expression is pure Mulder. A wide, cocky smile, chin up,eyebrows raised.

“I thinkyou forget just how many times you ditched me, Mulder.”

“I didthat to save you, Scully.”

“Good tosee your martyr complex is still as strong as ever.”

Estherclaps. “Round one to Mom. Tell us about your first kiss.”

Will linkshis hands behind his head and waits. Mulder stands up and takes another beerfrom the fridge. Scully sighs, wiping her hands on the tea towel.

“Shekissed me when I wasn’t me,” he says. “A man who could take any form trickedher with some red wine and a smooth line or two and she fell for it. Can youbelieve it?”

“Ididn’t kiss Eddie Van Blundht with a silent H, Mulder. And you know it.Besides, his smooth line or two was generally what one might consider typicaladult conversation. He asked me about my life. I told him stories. He listened.That’s how dates usually go.”

“So youadmit it was a date?” Mulder says, looking at Esther. Their daughter giggles.Will shakes his head.

Scullythrows up her hands. “It wasn’t a date insofar as we were partners and therewas no way we would have or should have been dating. But it was an occasionwhere grown-ups conversed like grown-ups while enjoying adult beverages.”

“Wherewere you, Dad? While Mom was not kissing you?”

“I wasbravely fighting my way out of a locked cupboard and rushing to your mother’srescue.”

Scullydraws in a breath. “I’ve never needed rescuing, Mulder. You know that.” Thesuds float around the sink, swirling and dancing with the same mirth that set Estheroff.

“TheAntarctic ring a bell, Scully? Snowcats and anti-virus medication. Alien podsand hyperthermia.”

“Is thatthe bee thing?” Esther asks, eager for more, even though she’s heard thesestories, or versions of them, for years. “You didn’t kiss then, either. What’sthe go with you two? How long did it take you two to actually kiss and declareyour love?”

“Itried,” Mulder says. “I kissed the 1939 version of your mother and I declaredmy love for her when I got back to 1998. But she didn’t believe me. How manytimes can a guy be rejected?”

Scullysmirks and jabs him in the ribs. “You rejected me when I turned up in yourhotel room with wine and cheese. You decided searching for the mothman was themore attractive prospect.”

“Ah,Florida. Your hair was a frizzy mess and that blue coat, not quite as bad asthe earlier version but still, and your singing.”

“Scullyhas a nice voice,” Will says. And she sees him in his cot kicking his legs likethe baby he was but wondering what was going on in that brain of his. “Iremember the lullabies she sung me.”

The soundof Mulder’s bottle hitting the table top startles her. He flexes his jaw andchews over what Will has just said. His abilities are a blessing and a curse.To consciously remember a mother’s lullaby from those early months may seemlike a wonderful thing but it wasn’t that much later that Scully gave him away.

“You stillhaven’t told us about the kiss,” Esther says. “And the zombies. I wanna hearabout the zombies.”

“Again?”Scully asks and she takes the cheesecake out of the fridge. She pours maplesyrup over it and sprinkles crushed pecans. “It was very chaste but it meant alot. The kiss was the beginning.”

“Andwhen did Mulder really tell you he loved you, Scully?” Will is amused now,egging on his sister, but as he leans forward, there’s a wistful look in hiseyes. She’s listened to him for years, out there, doing whatever it is he’s doing.He tells her his dreams. He tells her his nightmares. She’s come to know theirson in her head and she shares it with Mulder the best way she can but there’sstill a disconnect that both Mulder and he find frustrating. Here now, at thetable, surrounded by his family, Will looks a little broken.

“Muldertook a little while to actually say the words.” She pushes him a plate ofcheesecake and watches his lips pop open a little. He’s remembering that momenttoo and it’s not one they’ve shared. So many of the roads in their lives havebeen twisted, pot-holed and filled with dead-ends that this one moment wherethey were both in the same lane is one they hold dear.

“And sodid you,” Mulder counters. “Besides, we both showed our love in different waysand in less conventional terms. I once told your mother that she was my one infive billion.”

“You hadbeen committed at the time, Mulder. Was I really supposed to take the ravingsof a madman seriously?”

“Your motherforced her way into a game and shot all the bad guys.”

“Andgirls,” Scully adds, nodding to Esther.

Mulder chuckles.“And she made sure I didn’t make too much of an ass of myself on national tv.”

“I saw that episode,” Will says, “andyou did make an ass out of yourself, Mulder.”

Smiling, Mulder shakes his head. “Whatwas it you said, Scully? ‘Mulder, you wanna talk about werewolves to me, knockyourself out but this could ruin your career’. That meant a lot.” His mouth straightens.“You were and still are my constant, my touchstone.”

“So, we know you don’t say itvery often but when did you feel it?” Esther asks. “You’ve told me all thesestories but I still don’t know when you both fell in love.”

Will smiles quietly and Scullyshivers. Mulder puts his spoon down.

“When your mother was returned tothe hospital, after she’d been abducted, I felt so grateful that she was back,so compelled to find out what had happened, it drove me for years, that fire. Ididn’t recognise it at first,” he stops and looks at Scully. “but that was lovein its purest essence.”

“Mom?” Esther hands Scully atissue. “your turn.”

Scully dabs her eyes. “I wasdying. And the only person I was truly scared for was your father. That waslove in its purest essence too.”

“But why didn’t you tell him?” Estherasks.

“Because what would have been thepoint?” Will says. “And by the time she went into remission, it would havelooked like a sympathy thing.”

The fan whirs above their headsand Esther rests her chin on her hands. “But Dad was already in love with you.”

Chuckling, Mulder ruffles herhair. “And that, pumpkin, is the insanity of adulthood. We spend so longavoiding people or feelings or choices that we miss out on life. Take it fromus, your paths are not always destined to run where you think they will. Somake the most of the journey.”

Will pushes back his chair andcollects the plates. Esther gets up and helps. Mulder leans forward and takesScully hands in his. He mouths ‘I love you’ and Scully nods and says ‘me too’.

Outside, the wind whips up andthe windmill creaks into action. Will stands at the back door with his sisternext to him watching the blades turn and turn.

#txf fanfic #my fanfiction #todayinfic

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lepus-arcticus · 7 years ago

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Sunday at Pluto’s

I have a bad habit of getting into Moods and deleting things. This is a repost from last year, with a few little tweaks. Formerly called “Collarbone”. Diner fluff.

“What’ll it be, hon?”

This waitress can’t be for real. She’s a caricature - ambiguously middle-aged, with over-bleached, preposterously voluminous hair piled on top of her head, wide hips, blue eyeshadow, one bad tooth. Hell, she’s even chewing gum, smacking it cheerfully between her tongue and her teeth. She’s unbelievable, is what she is. The whole diner is unbelievable. And true to his affection for unbelievable things, Mulder is absolutely delighted.

They’re somewhere in Texas in the death grip of summer, and it’s hot enough to scald a loon. He’d almost thought it was a mirage at first; the rusting silver rail-car glinting like a beacon just off the sun-baked, dusty road, the comically oversized, hand-painted particle board sign declaring that they’d found Pluto’s Diner, a faded green alien speeding away in his Adamski-type UFO, calling out behind him to anyone that would hear - The Waffles are Out of this WORLD!

Mulder had insisted. Scully had indulged him. She usually did, these days. Perk of their new… arrangement. Oh, but there were so many perks. So instead of their usual bagels-in-the-car-on-the-way-to-the-local-PD breakfast ritual, they’re here, wedged into an old leather-covered booth, sweating in the 8 AM heat. He’s soothed by the gentle murmur of patrons, the clinking of cups, Dolly Parton crooning sweet and sassy on the radio. The warm air smells of burnt coffee and bacon grease, a comforting, cozy smell, a Sunday morning smell. He’s in heaven.

Two grizzled men in flannel laugh and gossip a few booths over. They’d tipped their trucker’s hats to Scully when they’d walked past on their way in, all “ma’am” this and “good morning” that. She’d smiled politely, while Mulder moved his hand from her lower back to her shoulder, making sure they’d seen him do it. That’s right, fellas. Put that in your pipe and smoke it. Mulder grins up at the waitress - Doris, he reads on her nametag - and looks back down at his ratty, laminated menu. “Well, Doris, I guess I’ve got to try the ‘out of this world’ waffles, now, don’t I? And, uh, a side of bacon… and two eggs.” “How do you want those done, hon?” “Over easy. Uh, let’s add some hash browns to that, too.” “Well, now, that’s a man after my own heart.” She winks at him. “Coffee?” she asks, filling the two empty mugs on the table without waiting for an answer. “Thanks. You got any cream?” “Oh, I’ve got the cream, sweetie,” she says, pulling a handful of lukewarm pods from her apron and leaning over him to plunk them down in the middle of the table. “You sure you don’t want a little sugar, too?” She’s still bent over him, and he can smell the mint and stale tobacco on her breath. He balks a little at the overt flirtation, and Doris erupts into thunderous laughter, her giant bosom shaking with mirth in front of his nose. She turns to Scully. “And what will the little lady be wanting this morning?” “Toast. Whole wheat, and a side order of fruit, please.” Doris nods in understanding. “Lookin’ after your figure. I would too, if I had myself a handsome man like your husband.” She winks, and Mulder suppresses a laugh at the poorly-veiled look of exasperation on Scully’s face. “We’re not married.” She says flatly, and a strange twang of something resonates in Mulder’s stomach. Doris turns back to Mulder. “Is that so? Well, if you’re in the market for a missus, I’ll happily take up the yoke.” “We’ll see how good the waffles are,” he smiles, and Doris cackles in delight, swinging her ample hips around and returning to the kitchen. “You two make a charming couple,” Scully teases, spreading her fingers over her coffee cup, letting the steam slip through the spaces in between. Mulder’s stomach rumbles. It’s so bright in here. He’s not used to seeing her in such naked, warm, natural light - her skin pinkish in the heat, little damp hairs near her temple. The textures and colours of her that are lost in the night. Her eyes really are very blue. They sit in silence, nursing their coffees. Mulder peels back the paper from a pod of cream and lets it spill into his cup, watching the stormy billow of white into black. “Fuck, it’s hot in here,” Scully mutters, shucking off her blazer. He leers at her unabashedly. “Have I mentioned that I love it when you say ‘fuck’?” “Language, mister -” calls Doris as she approaches with the food. Three plates and a metal pitcher of imitation maple syrup for Mulder, one small plate full of strawberries, cantaloupe, and barely-toasted bread for Scully, thick-sliced and studded with nuts and seeds. His dad would call it “squirrel bread”. His waffles are obscene, pornographic, pools of melting butter in deep, golden squares. Doris makes nice with a few more winks, and then returns to her spot behind the counter, staring dreamily at him. He tries not to notice. “Mulder, that’s all going to catch up with you someday. You’re almost 40, for crying out loud, you can’t eat like you’re 18 forever. Do you have any heart disease in your family?” “Live fast, die young, Scully.” He tucks into a runny egg, the yolk dribbling down his chin. Scully nibbles at a strawberry. “And I don’t know how you can eat like that in this heat, either,” she adds. “Ish delishush.” He glances up, taking a break from demolishing his waffles. The neckline of Scully’s tank top is already damp. He notices the sheen of sweat glowing on her collarbone. Mmm. He knows exactly the noise she’d make if he dragged his tongue along the ridge of it, lapping up the sweet and salt of her. He flashes on last night and shifts in his seat. Scully filches a slice of bacon off of his plate. He pretends to be outraged, puts on his best southern drawl. “Hey woman, what happened to watchin’ your figure? That’s my meat.” “You know how big of a fan of your meat I am,” she smiles, and eats the bacon in three bites. Of all the ridiculous things in the world, he blushes. He’d fucked her stupid last night, and the woman can still make him blush with one dirty little comment. Jesus, Mulder, buddy, you’ve got it bad. He laughs, gruffly, to cover his embarrassment, and lets his gaze linger on her. He’s so used to her small, powerful presence, she feels so much a part of his own being, his own personhood, that sometimes he forgets she’s not. Sometimes he forgets that they’re two separate people. And sometimes, like now, he sees her as a stranger might - a mysterious and complex combination of creamy curves and sharp angles. A woman out of a painting, someone who by all means should be smelling roses at a garden gate. But a stranger wouldn’t ever be able to guess the truth about his scalpel-wielding, gun-slinging, ass-kicking partner. They wouldn’t know about her brilliant, meticulous mind, her tender heart, her giant balls of pure fucking steel. They wouldn’t know about her unwavering loyalty. Her resilience. The sparkle in her eyes when she’s trying not to laugh at one of his dumb jokes. The low growly noise she makes when she comes. All they’d see is a beautiful woman, and even then, they wouldn’t be able to see the half of it. He should look at her in the light more often. Scully sips her coffee and runs her fingers over her collarbone, distractedly, as if he’d reached into her subconscious to make her do it. And it doesn’t hit him hard, not like in the shitty chick flicks she occasionally makes him sit through. It’s not a punch to the stomach, or a dawning of the light, or even a blip on the radar. It’s soft, matter-of-fact, the most natural thing in the world. She meets his eyes, smiles at him over the best waffles he’s ever had, and he knows that she’s it. There will never, ever be anyone else. If he was a different man, and she a different woman, he’d go buy a ring this afternoon. Something simple. Thin. Rose gold, to complement her skin. No diamond. She slips off one of her pumps, curls her stockinged toes on his knee under the table, and sips her coffee, brighter and more life-giving than the sun. Maybe he should buy a ring anyway. Scully’s always had a hard time saying no to him, after all.

#txf fic #the x files

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stacialenk0255 · 4 years ago

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'Harry Potter' Star Jamie Waylett Arrested With Growing Cannabis Plants

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exquisitesip · 4 years ago

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Homemade Vermouth Recipe D.I.Y.

New Post has been published on https://www.buildthebottle.com/2020/09/04/homemade-vermouth-recipe/

Homemade Vermouth Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Homemade Vermouth Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Homemade Vermouth in the world.

Ingredients

Step 1

2 heaping teaspoons dried wormwood or other herb of choice

1 heaping teaspoon dried gentian root a chunk

1/3 teaspoon dried chamomile leaves

1/3 teaspoon juniper berries

3 cinnamon sticks

1/3 teaspoon dried sage

1 orange rind

1 lemon rind

1/3 teaspoon cardamom pods

1/3 teaspoon coriander seeds

2 bottles of light white wine

Step 2

2 cups of sherry

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils: – cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one.

Directions

lace all herbs and spices into a stockpot. Cover with both bottles of white wine. Bring ingredients to a boil, and then remove from the heat. After the mixture has cooled, set the pot in a cool, dark place overnight.

Step 1

The next day, fortify the wine by adding 2 cups of Palo Cortado or Fino Sherry for dry Vermouth, or 2 cups of sweet or cream Sherry for sweet Vermouth. Strain mixture before serving.

Straining, And Drinking Your Your Homemade Vermouth

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Congratulations, You Have Completed Making this Awesome Homemade Vermouth Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Hawthorn Liqueur Recipe D.I.Y.

Jenipapo Liqueur Recipe D.I.Y.

Mayhaw Liqueur Recipe D.I.Y.

Chokecherry Liqueur recipe D.I.Y

Grapefruit Liqueur Recipe D.I.Y.

Black Cherry Liqueur recipe D.I.Y.

Maple Syrup Liqueur Recipe D.I.Y.

Vanilla infused Brandy Liqueur D.I.Y.

Saffron Infused Liqueur Recipe D.I.Y

Jasmine Liqueur recipe D.I.Y.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Catalin Stefan from Pixabay

#Homemade Vermouth #Homemade Vermouth Recipe #Homemade Vermouth Recipe D.I.Y.#Make Your Own Homemade Vermouth #Making Your Own Homemade Vermouth #Vermouth Recipe

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easyfoodnetwork · 4 years ago

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From the Strategist: The 37 Best Gifts for Every Type of Home Cook

Photo: Courtesy Retailer

From cookbook stands to kimchi containers, there’s literally something for everyone

When you’re trying to come up with gift ideas for someone who likes to cook, you want to find something that’s both personal and practical. But finding a gift for a home cook that strikes that balance can be hard, especially if you’re the kind of person whose fridge is filled with takeout containers. That’s why we’ve gathered 37 of the best gifts for every type of home cook in your life — from the newbie who just wants to make a good grilled cheese to the home cook who has it all.

For the home cook who has everything

ChefSteps Joule Sous Vide, 1100 Watts, All White

They might not think they need a sous vide machine, but that’s exactly what makes it a great gift for an experienced chef, who can use it to make always-tender steaks, never-overcooked fish, and even soft-scrambled eggs.

For the home cook who would rather use a cookbook

Photo: retailer

Yamazaki Home Tosca Cookbook Stand

A minimalist plywood cookbook-stand for those who still like reading recipes on paper — though it can also hold up a tablet.

For the home cook who’d like to throw more dinner parties

MYDrap Cotton Cocktail Napkins

We were introduced to these tear-off linen napkins by Tonne Goodman, who discovered them at a boutique in Paris. “Instead of having a stack of napkins that needs to be spread out in an attractive fashion and then wrestled with to gingerly pick just one, you just simply tear each napkin off,” she writes.

For the home cook who wants only one pot

Dansk Kobenstyle White Casserole

This Dutch oven from Dansk has a mid-century design that’s easy to cook with but still looks good on the dinner table. It’s made of carbon steel, so it’s lighter than cast-iron Dutch ovens but it’s still sturdy enough to sear, braise, sauté, and bake anything you want.

For the home cook who’s not over avocados

Prepworks by Progressive Guacamole Bowl with Spoon

Let’s make avocado-ware the new lettuceware.

For the home cook who got really into celery juice

Breville Compact Juice Fountain 700-Watt Juice Extractor

It’s still unclear if celery juice is actually good for you, but if that’s what they’re into, this juice extractor from Breville is powerful enough to make sure none of the stringy bits make it into the liquid (and can be used to make lots of other types of juices, too).

For the home cook who watches The Great British Baking Show every Friday

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile

During her time in the tent, Kim-Joy built a reputation for making delicate pastries with adorable decorations and clever flavor combinations, and in this cookbook, she shares some of her most whimsical recipes — like “pigfiteroles” in mud.

For the home cook who just got into bread-making

Banneton Bread Proofing Basket

Unlike contestants on The Great British Bake-Off, most of us don’t have proofing drawers in our homes. So a proofing basket — used to hold the bread during its second, pre-baking rise — is the next best thing for at-home bread-making: This three-piece set includes a linen nonstick liner for a smooth outer crust and a plastic dough scraper that conforms to the curves of your mixing bowl.

For the home cook who loves to grill on the go

Weber Go-Anywhere Charcoal Grill

Mark Jenner, the editor-in-chief of barbecue site FoodFireFriends.com, swears by this portable grill from the folks at Weber, which includes legs that fold over the lid and a convenient rectangular form. You can even create two grilling zones for high-heat and low-heat grilling.

For the home cook who wants to make their own sauerkraut and kimchi

E-Jen Premium Kimchi, Sauerkraut Container Earthenware Brown 1.7L

Recently, we had two chefs heartily endorse this incredibly affordable and effective container as a go-to fermentation vessel. “It’s really useful because it has an insert that essentially creates a vacuum to press down your ferments,” chef Dave Park of Jeong in Chicago told us. “It has an inner ring where you can either burp your ferments or keep it airtight. It’s definitely one of the most useful containers I’ve found.”

For the home cook who’s also good at Instagram

Departo Large Plate

Why does professional food photography look so good? In part because of food stylists, whose job is to choose all those attractive plates and cups and tablecloths to enhance the food. If your favorite home cook loves to share their latest grain salads and roast chicken on the ’gram, give them some plates that will look great underneath.

For the home cook trying to eat more greens

Prepworks by Progressive Collapsible Salad Spinner - 4 Quart

This collapsible salad spinner is a great gift for the recent college grad who’s got a small kitchen and big culinary ambitions.

For the home cook who’s a salt snob

Maldon Salt Bucket

Tonne Goodman also told us about this bucket of Maldon sea salt, which, she admits, “seems a bit extreme, but then again, salt fanatics do exist. I gave it to my brother-in-law, who is a wonderful cook, and he laughed and loved it.”

For the home cook who loves leftovers

LunchBots Large Snack Tray Steel Lunch Container

This stainless-steel lunch box is meant for children, but it’s stylish enough to bring to the office (when you return to one, that is) and has enough room for a mini-buffet of leftovers.

For the home cook who identified with Antoni on Queer Eye

Philips Indoor Smoke-less Grill

Culinary expert Antoni Porowski gifted this smokeless, infrared indoor grill to two different guys over the course of two seasons, and you can now gift it, too.

For the home cook who’s trying to use fewer paper towels

Nawrap Binchotan Dishcloth

These dishcloths have odor- and bacteria-absorbing charcoal infused into their fibers, so they’ll last a little longer between washes.

For the home cook who’s trying to use less plastic

Bee’s Wrap Assorted, 3-Pack

These reusable food wraps are made by infusing cotton with beeswax, and they can be used over, and over, and over again — and once they’re finally done for good, they can be composted.

For the home cook who’s ready to compost

Brabantia Sort & Go Waste Bin

If they know that composting is a thing they should do but have always been turned off by ugly compost bins.

For the home cook who’s ready for fresh spaghetti

Marcato Atlas Pasta Machine

According to Linda Miller Nicholson, author of Pasta, Pretty Please and the pasta-maker behind the colorful Instagram account Salty Seattle, the Marcato Atlas is the gold standard of pasta machines. And if you need more proof that it’s a good gift: It also made an appearance on Jennifer Lawrence’s wedding registry.

For the home cook who needs fresh herbs

Click and Grow The Smart Garden 3

This indoor vegetable-and-herb garden is self-watering and has a built-in grow light and pre-seeded plant pods to grow fresh cilantro, basil, and even chili peppers if the kitchen has no windows.

For the home cook who loves their knives

John Boos Chop-N-Slice Maple Wood Reversible Cutting Board

Cutting boards wear out over time, so any serious home cook will appreciate a brand-new, nice-looking cutting block that’ll protect their sharpened blades.

For the home cook who doesn’t have knives

Takiup Ceramic Knife Set

These ceramic knives aren’t perfect, or the fanciest, but according to writer Hannah Howard, they’re excellent for everyday kitchen tasks, and sometimes she prefers using these cheaper blades to her fancy Japanese chef’s knife. Plus, she notes, “I throw the set in the dishwasher with every use, and it has remained in excellent shape.”

For the home cook who keeps accidentally slicing their fingers

Benriner BN1 Mandoline

Chef Gabriel Kreuther likes this Japanese mandoline, which comes with an assortment of blades and its own plastic safety covering to prevent slipping fingers from getting julienned, diced, or chopped.

For the home cook who’s channeling the 1970s

Home Intuition 3-Tier Hanging Basket Heavy Duty Wire

Especially if they read the Missoni Family Cookbook and now want to create a dreamy Italian kitchen of their own.

For the home cook who’s still using that slow cooker from the 1970s

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

You’ve heard about the Instant Pot even if you don’t cook. It steams, it pressure cooks, it makes yogurt, and it’s got over 36,000 reviews on Amazon, so it’s kind of a no-brainer.

For the home cook who got an Instant Pot last year

OXO Good Grips Pressure Cooker Bakeware Sling

Some good Instant Pot accessories will help them make the most of their favorite kitchen gadget, like this silicone sling, which they can use for baking cakes or steaming vegetables in their multifunction pressure cooker.

For the home cook who’s already obsessed with a Vitamix

Vitamix Personal Cup Adapter

This personal cup adapter is a great gift for those who make smoothies in their Vitamix but find the standard 64- or 72-ounce cup a little too big for everyday use, especially since this one fits on basically any legacy model.

For the home cook who struggles to clean their cast-iron skillet

Blisstime Cast Iron Cleaner

This little square of chainmail will make removing crud and burnt bits from a cast-iron skillet or Dutch oven a relatively quick and easy task.

For the at-home pit master who likes to grill on an open flame

Texsport Heavy-Duty Over-Fire Camp Grill - Extra Large

This extra-large over-fire camp grill is made from steel, and, according to writer Steven John, it’s got plenty of room for “racks of ribs, multiple Texas-size steaks, or a whole lot of kabob skewers.”

For the home baker with limited counter space

KitchenAid Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart

This mini–stand mixer has all the functionality of a standard KitchenAid mixer, but, as writer Erica Murphy notes, “It’s 25 percent lighter and 20 percent smaller,” meaning it’s great for small kitchens.

For the home cook who can taste the difference between Italian and Spanish olive oils

Nunez De Prado Extra Virgin Olive Oil Tin, 33.8 Ounce

A handsome tin of olive oil from Spain that has “hints of grassiness, almonds, and butter,” according to chef Jonathan Waxman.

For anyone who likes to read about food as much as they like to eat it

The Best American Food Writing 2019

An anthology of the best food essays from the past 12 months, including a deep dive into Japanese KitKats and the queer history of tapas, all edited by Salt, Fat, Acid, Heat’s Samin Nosrat.

For the ice cream enthusiast who dreams of the perfect scoop

Zeroll Original Ice Cream Easy Scoop

This ice cream scoop is “the only ice cream scoop” that Jeni Britton Bauer, the creator of Jeni’s Splendid Ice Cream, will even acknowledge. It’s designed to transfer heat from your hand to the spoon, making it easy to get the perfect scoop from even frozen-solid ice cream. (For bonus points, pair this with a pint or two of ice cream.)

For the college student looking to hack the perfect dorm-room grilled cheese

Nostalgia TCS2 Grilled Cheese Sandwich Toaster

Decidedly safer than trying to melt cheese with an iron.

For the home cook who puts cracked pepper on everything

Atlas Copper Pepper Mill

Give a pepper mill that makes a statement. According to writer Juliet Lapidos, this copper one looks like “a tool you’d find at an archaeological dig and — for just that reason — always attracts attention at dinner parties.”

For the 5-year-old who’s just learning their way in the kitchen

Curious Chef 3-Piece Nylon Knife Set

These nylon knives are designed for little foodies who are at least 4 years old, to help them learn basic knife skills while minimizing risk.

For the home cook who’d rather be making cocktails

Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail

Gin or whiskey? Easy-drinking or boozy? This cocktail book starts with a comprehensive flowchart to help them figure out exactly what they want to drink and how to make it.

from Eater - All https://ift.tt/3eOf2UO https://ift.tt/2Biovp0

Photo: Courtesy Retailer

From cookbook stands to kimchi containers, there’s literally something for everyone

For the home cook who has everything

ChefSteps Joule Sous Vide, 1100 Watts, All White

For the home cook who would rather use a cookbook

Photo: retailer

Yamazaki Home Tosca Cookbook Stand

A minimalist plywood cookbook-stand for those who still like reading recipes on paper — though it can also hold up a tablet.

For the home cook who’d like to throw more dinner parties

MYDrap Cotton Cocktail Napkins

For the home cook who wants only one pot

Dansk Kobenstyle White Casserole

For the home cook who’s not over avocados

Prepworks by Progressive Guacamole Bowl with Spoon

Let’s make avocado-ware the new lettuceware.

For the home cook who got really into celery juice

Breville Compact Juice Fountain 700-Watt Juice Extractor

For the home cook who watches The Great British Baking Show every Friday

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile

For the home cook who just got into bread-making

Banneton Bread Proofing Basket

For the home cook who loves to grill on the go

Weber Go-Anywhere Charcoal Grill

For the home cook who wants to make their own sauerkraut and kimchi

E-Jen Premium Kimchi, Sauerkraut Container Earthenware Brown 1.7L

For the home cook who’s also good at Instagram

Departo Large Plate

For the home cook trying to eat more greens

Prepworks by Progressive Collapsible Salad Spinner - 4 Quart

This collapsible salad spinner is a great gift for the recent college grad who’s got a small kitchen and big culinary ambitions.

For the home cook who’s a salt snob

Maldon Salt Bucket

For the home cook who loves leftovers

LunchBots Large Snack Tray Steel Lunch Container

This stainless-steel lunch box is meant for children, but it’s stylish enough to bring to the office (when you return to one, that is) and has enough room for a mini-buffet of leftovers.

For the home cook who identified with Antoni on Queer Eye

Philips Indoor Smoke-less Grill

Culinary expert Antoni Porowski gifted this smokeless, infrared indoor grill to two different guys over the course of two seasons, and you can now gift it, too.

For the home cook who’s trying to use fewer paper towels

Nawrap Binchotan Dishcloth

These dishcloths have odor- and bacteria-absorbing charcoal infused into their fibers, so they’ll last a little longer between washes.

For the home cook who’s trying to use less plastic

Bee’s Wrap Assorted, 3-Pack

These reusable food wraps are made by infusing cotton with beeswax, and they can be used over, and over, and over again — and once they’re finally done for good, they can be composted.

For the home cook who’s ready to compost

Brabantia Sort & Go Waste Bin

If they know that composting is a thing they should do but have always been turned off by ugly compost bins.

For the home cook who’s ready for fresh spaghetti

Marcato Atlas Pasta Machine

For the home cook who needs fresh herbs

Click and Grow The Smart Garden 3

This indoor vegetable-and-herb garden is self-watering and has a built-in grow light and pre-seeded plant pods to grow fresh cilantro, basil, and even chili peppers if the kitchen has no windows.

For the home cook who loves their knives

John Boos Chop-N-Slice Maple Wood Reversible Cutting Board

Cutting boards wear out over time, so any serious home cook will appreciate a brand-new, nice-looking cutting block that’ll protect their sharpened blades.

For the home cook who doesn’t have knives

Takiup Ceramic Knife Set

For the home cook who keeps accidentally slicing their fingers

Benriner BN1 Mandoline

For the home cook who’s channeling the 1970s

Home Intuition 3-Tier Hanging Basket Heavy Duty Wire

Especially if they read the Missoni Family Cookbook and now want to create a dreamy Italian kitchen of their own.

For the home cook who’s still using that slow cooker from the 1970s

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

You’ve heard about the Instant Pot even if you don’t cook. It steams, it pressure cooks, it makes yogurt, and it’s got over 36,000 reviews on Amazon, so it’s kind of a no-brainer.

For the home cook who got an Instant Pot last year

OXO Good Grips Pressure Cooker Bakeware Sling

For the home cook who’s already obsessed with a Vitamix

Vitamix Personal Cup Adapter

For the home cook who struggles to clean their cast-iron skillet

Blisstime Cast Iron Cleaner

This little square of chainmail will make removing crud and burnt bits from a cast-iron skillet or Dutch oven a relatively quick and easy task.

For the at-home pit master who likes to grill on an open flame

Texsport Heavy-Duty Over-Fire Camp Grill - Extra Large

For the home baker with limited counter space

KitchenAid Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart

For the home cook who can taste the difference between Italian and Spanish olive oils

Nunez De Prado Extra Virgin Olive Oil Tin, 33.8 Ounce

A handsome tin of olive oil from Spain that has “hints of grassiness, almonds, and butter,” according to chef Jonathan Waxman.

For anyone who likes to read about food as much as they like to eat it

The Best American Food Writing 2019

An anthology of the best food essays from the past 12 months, including a deep dive into Japanese KitKats and the queer history of tapas, all edited by Salt, Fat, Acid, Heat’s Samin Nosrat.

For the ice cream enthusiast who dreams of the perfect scoop

Zeroll Original Ice Cream Easy Scoop

For the college student looking to hack the perfect dorm-room grilled cheese

Nostalgia TCS2 Grilled Cheese Sandwich Toaster

Decidedly safer than trying to melt cheese with an iron.

For the home cook who puts cracked pepper on everything

Atlas Copper Pepper Mill

For the 5-year-old who’s just learning their way in the kitchen

Curious Chef 3-Piece Nylon Knife Set

These nylon knives are designed for little foodies who are at least 4 years old, to help them learn basic knife skills while minimizing risk.

For the home cook who’d rather be making cocktails

Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail

Gin or whiskey? Easy-drinking or boozy? This cocktail book starts with a comprehensive flowchart to help them figure out exactly what they want to drink and how to make it.

from Eater - All https://ift.tt/3eOf2UO via Blogger https://ift.tt/2YNViuI

#Blogger #cooking #Eater #food #recipes

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cannonisland9-blog · 6 years ago

Text

Chinese Chicken Salad

posted on August 29, 2018 by Brenda

Chinese Chicken Salad is hearty with shredded chicken and a colorful mix of fresh vegetables. With a creamy peanut butter dressing, this is one of our favorite ways to enjoy an Asian salad!

When it comes to go-to salad recipes for our family, this is one of them. We rely on this Chinese Chicken Salad for toting along to picnics in the summertime and for packing in lunch bags during the school year.

Every single one of us finds the Chinese chicken salad dressing in this salad irresistible. With a mixture of peanut butter and soy sauce at the base, plus fresh ginger and garlic, it’s pretty amazing…I have to admit.

I also especially like that this salad is packed with lean chicken protein and a colorful array of fresh vegetables. It makes me feel good to serve this hearty salad to my family!

Here are a few more salads that work great for picnics and lunch bags: We never, ever tire of this Sun Dried Tomato Pasta. This Sweet Onion Coleslaw Dressing makes for a super easy and tasty cold salad. And our girls absolutely adore finding these Individual Caprese Pasta Salads in their school lunch bags!

I’ve been making this Asian chicken salad for a great number of years. And now that our girls are older and super capable in the kitchen, they are usually the ones who dictate when we make it, and how we make it.

And every time, this Chinese chicken salad recipe looks just a little bit different…

How to make Chinese Chicken Salad

Our girls prefer this salad be made with green beans and sugar snap peas. I know the snow pea pods would lend a bit more of a truer ethnic feel for this Asian salad, but we love the sugar snap peas, full and plump. I also like to change it up with asparagus in lieu of green beans, but that never goes over well with Hatti and Tessa!

Sometimes I add an extra sweet bell pepper, using a colorful mix of one red, one green, and one yellow. Other times I just feel like a couple of red ones. And shelled edamame beans are a lovely addition, too.

Sometimes we use all toasted white sesame seeds, and other times I like to toss in some black ones for their pretty color contrast.

There’s just so much you can do to tailor this salad to whatever you have on hand, or whatever you are craving.

Like this Chinese Chicken Salad? Pin it!

Print Recipe

Chinese Chicken Salad

A creamy peanut butter dressing is folded into shredded chicken and a colorful mix of fresh vegetables. It’s a hearty, flavorful salad that works great for a picnic or lunch bag!

Yield: 12 servings

Prep Time:35 minutes

Cook Time:35 minutes

Total Time:1 hour

Calories per serving: 363

Ingredients:

for the dressing:

3/4 c. vegetable oil

1/4 c. apple cider vinegar

1/3 c. soy sauce

2 T. dark sesame oil

3 T. honey

2 large garlic cloves, minced

3 tsp. minced fresh ginger (add a bit more if you really like ginger!)

1 T. toasted white sesame seeds

1/2 c. creamy peanut butter

1 tsp. kosher salt

1 tsp. freshly ground black pepper

for the salad:

6 large chicken breasts

olive oil

kosher salt

freshly ground black pepper

1 lb. green beans, asparagus, and/or sugar snap peas – ends removed, cut into 1″ to 2″ pieces

2 sweet bell peppers – red, green, yellow, or orange – cored, seeded, and sliced into 1″ to 2″ pieces

1 10-oz. bag shredded carrots, or a couple peeled carrots that are thinly sliced

4 green onions (white and green parts), sliced thinly on the diagonal

1 T. toasted white sesame seeds (or use black sesame seeds for a more striking contrast)

Directions:

for the dressing:

Whisk together all of the dressing ingredients and set aside.

for the salad:

Prepare the chicken. Depending on what I’m in the mood for, I’ll either roast or grill the chicken breasts. Whatever you choose to do, first rub some olive oil onto the chicken breasts and sprinkle liberally with salt and pepper. If roasting, place the chicken on a large rimmed pan covered in foil (easy clean-up!) and place in a 350° F oven for 35 to 40 minutes, until chicken is just cooked through. If grilling, place on a medium-high grill and cook for 15 to 20 minutes, or until chicken is done. Set aside until cool enough to handle, and then shred the chicken by using two forks to pull apart into bite-sized pieces.

While the chicken is cooking, blanch the green beans, asparagus and/or sugar snap peas in a pot of boiling salted water for 3 to 5 minutes, until just crisp-tender. Immediately place them into a bowl of ice water to stop the cooking. Drain.

If you don’t have toasted sesame seeds on hand, toast some while the chicken is cooking. Do this by placing the 2 tablespoons of sesame seeds for both the dressing and the salad into a dry saute pan. Cook over medium heat for about 5 to 1o minutes, or until they are nicely browned and fragrant. Shake the pan every minute or two, to prevent burning. Remove sesame seeds to a plate to cool.

Combine the shredded chicken, green beans, peppers, and shredded carrots in a large bowl. Pour prepared salad dressing over the top. Gently fold to combine. Sprinkle the green onions and remaining tablespoon of toasted sesame seeds over the top and season to taste. Sprinkle some freshly ground black pepper over the top. I prefer to serve it cold, but it’s also just fine at room temperature.

adapted quite a bit from Ina Garten’s Barefoot Contessa Parties!

Here are a few more salads I’d like to try. They look great for picnics and lunch bags! I’m ALWAYS up for shrimp, so this Shrimp Pasta Salad from Wine & Glue looks fabulous to me. The flavors in this Greek Pasta Salad from Noble Pig are calling my name. And all the yes to this Cranberry Chicken Salad from Fifteen Spatulas!

This post was previously published in 2012. Photographs and some of the text were updated in 2018.

You May Also Like:

Italian Chicken Sausage Soup with White Beans

Blake’s Sweet and Smoky Grilled Salmon

Kale and Wild Rice Salad with Chipotle Maple Almonds and Zingy Currants giveaway!

Source: https://www.afarmgirlsdabbles.com/chinese-chicken-salad/

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rebellious-confectionery-blog · 8 years ago

Text

Water: The Kryptonite of melted chocolate.

One of the biggest problems you might encounter when melting chocolate and making it from scratch, is the threat of it seizing caused by water coming into contact with it. The addition of water causes the sugars in the chocolate to dissolve into a syrup which binds together the larger particles of the cacao powder to form a grainy and lumpy paste.

Once the chocolate has begun to seize, there is no way to stop it or reverse it and the resulting paste will be unusable to make moulded chocolates from. However, by adding additional water and stirring till smooth, it can still be used to make chocolate based sauces and Ganache fillings for filled chocolates.

Some of the best ways to avoid chocolate from seizing are as follows:

• Make sure all necessary equipment and utensils are completely dry before using them. • Make sure that there is no sitting water in the kitchen with you e.g. in the sink. • Don’t leave your kitchen sink tap running. • Always keep water in saucepans covered either with a lid or with a bowl to avoid steam escaping while being heated. • When melting chocolate in a bowl over simmering water, make sure the bowl fits securely to avoid steam from escaping. • Avoid adding fresh fruit to melted chocolate as their juices can lead to seizing. • Avoid melting or making chocolate in humid or air-conditioned environments. • Never use a wooden cooking spoon to stir melted chocolate. Wooden spoons often take a long time to dry out all the way through and may release moisture when exposed to heat. • Double check that there is no remaining water droplets in the corners of your chocolate moulds before pouring your melted chocolate into them.

One of the most common ways water can make its way into your chocolate inadvertently is through the addition of extra flavourings. As we have already discussed in previous posts, chocolate can be made at home from cacao butter, sugar and cacao powder. All of these ingredients are free of water and are therefore counted as “dry ingredients”. Due to the lack of water in chocolate, it is also considered a dry ingredient even when melted. However, you may want to add a few drops of Vanilla Essence to your chocolate to enhance its flavour. Don’t do it, vanilla essence contains water. Instead, try adding the seeds from a vanilla bean pod.

Another way water can sneak its way into your chocolate is by replacing the ground cane sugar with natural liquid sweeteners or sugar based syrups. It is becoming more and more popular to replace sugar in sweet products with either natural sweeteners or artificially produced sweetener alternatives, but when it comes to chocolate this can become a major issue. Many of the coconut oil based chocolate recipes I found online recently require the chocolate to be sweetened with a liquid natural sweetener such as Agave or Honey. Both of these sweeteners have water in their make-up and should be avoided along with any other form of liquid sugar syrups. That also means Golden syrup and Maple syrup are both a no go due to their water contents.

So there we have it, that’s Seizing. Water really is like Kryptonite to melted chocolate, but it can be easily prevented and if the worst happens, it’s not the end of the world as it can still be used for making a chocolate sauce or a Ganache filling.

So until next time, stay rebellious.

#chocolate #confectionery #homemade #make your own #how to make #follow #follow me #tips

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knockdiabetes · 6 years ago

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What are the uses, side effects, & dosage of Fenugreek for Diabetes?

Fenugreek is chemically known as “Fenugreek Trigonella foenum graecum”. It has been of great medicinal use in controlling many disorders since the history of mankind. It is also called as Methi, Birdsfoot, Greek hay,Hu lu ba., etc. controlled blood sugar levels have also has been greatly associated with the Fenugreek plant and seeds. The Fenugreek plant is aromatic in nature with multiple uses. The fenugreek seed can be described to have slightly sweet, nutty flavor often like a cross between celery and maple. If used excessively, it can also give a characterized bitter taste.

Talking about the amazing benefits of this plant, our ancestors used the fenugreek leaves and seeds as ingredients in their diet. Used it in the form of curry & similar Indian recipes for its antioxidant, nutritional, antimicrobial and medicinal properties. Its leaves are used as Herb and the seed as spices. This plant is especially a strong fighter against the onset of Type 1 diabetes as well as Type 2 diabetes. Naturally helps to regulate high blood for people with type 1 and type 2 diabetes.

The plant is widely grown in areas such as North Africa, some areas of the Mediterranean, as well as South Asia. Fenugreek plant has small and round leaves with long pods that holds the yellow-brown, distinctive tasting bitter seeds. Fenugreek is known to bring back the original balance of your body by managing and altering Vatta, Kapha, and Pitha. Consuming fenugreek leaves or seeds every day can aid in better diabetes management and can definitely be paired with diabetes medications.

Let us see what are the uses, side effects & dosage of fenugreek for diabetes in detail.

How does Fenugreek actually work?

Fenugreek, like most edible oils, contains contents of moisture, fiber, fat (10%), protein(30%) and carbohydrates(60%). The tests have shown antimicrobial activity. It is proven to be a food preservative and can be used for medicinal applications. It can be used as a stimulant for appetite. It also aids in the treatment of constipation, atherosclerosis, kidney ailments, hypertriglyceridemia. It is useful in maintaining normal sugar level, promotes lactation, reduces fevers.

Nutritional content

Fenugreek is usually consumed in small quantity. General consumption of fenugreek is not more than a tablespoon.The various nutritional content of fenugreek is as given below:

Fiber: 3 grams.

Protein: 3 grams.

Carbs: 6 grams.

Fat: 1 gram.

Iron: 20% of your daily requirements.

Manganese: 7% of your daily requirements.

Magnesium: 5% of your daily requirements.

Effectiveness

Diabetes: High soluble fiber in fenugreek slows down digestion and absorption of carbohydrates. This helps in reducing the Blood glucose levels. Hence, Fenugreek supplement or fenugreek seed extract reduces postprandial blood glucose levels for Type 1 or Type 2 diabetes

Hypercholesterolemia: Compounds like saponins present in Fenugreek helps in the production of cholesterol in Liver. it is also responsible for Intestinal cholesterol absorption. Intake of ~25gms of fenugreek powder in a day helps in lowering the cholesterol level in the body.

Hypertriglyceridemia: Research has suggested that fenugreek helps with the reduction of triglycerides and cholesterol found among the Type 2 diabetics.

Enhanced libido: Testosterone levels can be maintained naturally by the consumption of fenugreek. This helps to increase sexual function and fertility in a healthy manner. it also helps in enhancing boon density and lean muscles.

Menstruation: the unbearable menstrual cycle pains can be reduced by using fenugreek. intensity of the cramps are also reduced by the consumption of fenugreek.

Promotes Lactation: Delayed breastfeeding can increase the risk of neonatal mortality. It is also been proved to be fatal for the mother’s life. Therefore fenugreek helps mothers to increase breast milk production for better health.

Fenugreek is a strong herbal ingredient for diabetes treatment as well as body detoxification. Here is a suggested dosage for a person opting for a fenugreek-based diet. However, make sure you consult with your dietician to ensure a dosage that suits your requirements.

[Bonus Video: Diabetes can be managed, Reversed & It doesn’t Impact Your Lifespan]

How can you use the Fenugreek seeds?

Here are some of the ideas to add fenugreek to your daily diabetic diet.

Fenugreek Tea:

Take a spoonful of fenugreek leaves that are dried along with a teaspoon of fenugreek seeds. Now boil the two together in a little more than 1 cup water. After boiling, strain the resulting liquid.

Now, you can drink this tea as it is or decrease the bitterness, you can add a hint of honey. Drink this tea twice a day to experience significant changes in the blood sugar levels.

A mix of Neem, Plum Seed, and Fenugreek:

Tedious but neem, fenugreek, and plum seed together can be the best herbal remedy for controlling diabetes. Obtain dried versions of all these and grind them to fine powder form. Now, mix all these ingredients together and store it in a cool jar. Consuming this mixture twice a day with warm water will get rid of high blood sugar levels for better health care.

Fenugreek Tincture:

The tincture form of fenugreek is another perfect way to utilize the fenugreek for better health support. To create a fenugreek tincture, take an aluminum or steel container and place the fenugreek seeds or leaves in it. Now, pour some water and let it boil. Strain and then store the mixture. Half teaspoon of tincture taken thrice in a day aids with diabetes.

Fenugreek Seeds with Yogurt:

Fenugreek and yogurt together serve as the best and strongest anti-inflammatory concoction. In order to prepare this combination, you need to grind a few fenugreek seeds into the fine powder form. Now, add this resulting powder to yogurt and eat this mixture at least 2 times a day.

What are the side effects of Fenugreek?

Under normal circumstances, fenugreek is perfectly safe for diabetics or normal users. However, you need to make sure that you stick to the dosage and aren’t allergic to any of its constituents. Either allergic to Fenugreek or not tried it , there is a list of side effects to be considered.

The side effects of fenugreek include Asthma, Allergic Reaction, Gas, Diarrhea. Fenugreek can cause Low Blood Sugar or Hypoglycemia, Loss of Consciousness, Unusual Odor from the Body.

Drugs that interact with Fenugreek

If you have been using any medication, it is advised that you consult with your doctor to avoid any harmful interactions. Till date, researchers have noted that fenugreek doesn’t have any serious side effects or moderate interactions. Other than women during pregnancy, and children. Mild interactions from the use of fenugreek for people with diabetes include shark cartilage.

Precautions

In case of an overdose, you should get immediate medical help.

Pediatric or hypersensitive patients should talk to the doctor prior to using fenugreek seeds.

Avoid the use of fenugreek seeds or plant parts during pregnancy or when lactating. This is because fenugreek induces early labor for pregnant women.

When taking medications, do not take the fenugreek within a few hours of consuming the medication. The fibers present in fenugreek makes the body minimally effective when it comes to medicine being absorbed by the body.

A dosage larger than advised can lead to bloating and gas in certain diabetes patients given its high fiber content.

You can use fenugreek as:

Supplement (in the form of fenugreek seed powder)

Spice (in powdered or whole form)

Skin Cream

Tea

To conclude How does Fenugreek help with diabetes?

Fenugreek is the perfect aid for the reduction of blood glucose levels with a holistic and herbal approach. The line of benefits from fenugreek is endless. Here is how you can avoid the onset or progression of Type 1 diabetes or Type 2 diabetes.

Reduces Cholesterol:

Fenugreek houses Saponins that aid in the reduction of cholesterol absorbed by the body from a fat-based diet. This is especially true for bad triglycerides and LDL cholesterol.

Prevents the onset of diabetes:

Fenugreek is popularly known to introduce control over the blood sugar levels among diabetics. It slows down the rate of sugar absorption in your blood.

[Bonus Video: What Are Early Symptoms Of Diabetes – 8 Signs & Symptoms Of Pre-Diabetes That Your Body Will Show]

Accelerates Weight Loss:

Fenugreek is a natural and soluble source of fiber that suppresses appetite. It increases energy supply while adjusting carbohydrate metabolism.

[Also Read: Is Weight Loss During the Diabetes Treatment Good or Bad?]

Improves Glucose Tolerance:

Consuming fenugreek helps enhance glucose tolerance while reducing the overall amount of cholesterol present in your body.

Therefore it is advisable for diabetes people to add fenugreek to their diet. Along with it, people with borderline diabetes or with a family history of diabetes must consume fenugreek. This ensures that you get rid of diabetes way before it takes over your body. A wholesome menu with fenugreek, veggies, and fruits for diabetes can get you to get rid of this dreaded disorder.

Bottom Line

Fenugreek leaves and seeds, are a great herb to deal with diabetes. they are also quiet helpful in dealing with numerous bodily disorder. You can add fenugreek seeds directly to your diet or opt for the fenugreek supplement for diabetes available.

Sugar Knocker takes pride in aiding thousands of people of all ages across the globe in their fight against diabetes for years.

We do NOT challenge conventional medicine but provide supplements that help diabetics to manage their condition better with the use of natural and time-tested ingredients. The all natural Sugar Knocker works along with your prescribed drugs without any side effects and will become an excellent addition to your diabetes management regimen.

Sugar Knocker not only focuses on controlling sugar level but also starts working on a root cause of diabetes. In short, it gives a permanent solution by removing the problem from the root and not temporary by controlling sugar level.

#blood Sugar levels #Diabetes Medicine #Ayurvedic Medicine #Ayurvedic Home Remedies for Diabetes

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jeninthegarden · 6 years ago

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2019 Seed List

Yes, I already bought everything. No dithering this year. But the seed catalogues keep coming. Must resist buying anything more.

I feel like this is a very modest seed list compared to some years. It feels plausible, and sufficient. Okay, I got a little crazy with the broccoli. But otherwise I feel I was very restrained. I did not buy any herb or flower seeds because I usually just pick those up as plants in the local nursery.

Legumes:

Peas – “Lincoln”, from Park Seed is a standard, heat tolerant, high yielding pea variety I have grown before and saved seeds for five years successively. Park Seed’s “Sugar Sprint” is an extra early, extended harvest variety that can be planted spring and fall.

Runner beans- So, I have successfully grown scarlet and emperor runner beans which are red flowering. And I have grown painted lady which is candycane stripe flowering, but this time I am trying a hybrid white flowering from Park Seeds called “Stardust” – “a cross of a succulent, tender French dwarf bean with a robust, vigorous runner! The result of many years of breeding, Stardust delivers generous yields of huge, delectable foot-long pods on handsome climbing plants.”

Bush beans- Park Seed’s “Velour” is a compact, bush-habit plant, very heavy-bearing bright purple, stringless pods over a long season.

Fruits:

Tomatoes – Going with Park Seeds because they offer smaller seed packs so you can grow a greater variety: Black Krim, Big Rainbow, Mortgage Lifter, Purple Cherokee, San Marzano paste, Giant paste

Corn – Why? It never works out. But I cannot resist the 3 sisters method of planting corn beans and squash together. So this year I am trying Burpee’s Maple Candy sweet corn. I don’t have high expectations about producing muck corn, but, the beans need something to climb so why not.

Eggplant – Hold my horses! I get fixated on all the different types of eggplant I could grow BUT: the Thai green and berry, Louisiana long green and Indian brown need more heat than we get; the Turkish orange variety are too bitter; the Israeli baladi purse eggplant don’t germinate well; the ghost white are bland, as are the rose pink. I need to grow standard black for roasting, and Japanese long for stir fry and grilling. So I am going with a Terratorial Seed’s traditional Italian black eggplant that fruits prolifically over 3 months, and the “millionaire” variety that is a long, black Japanese variety.

Pepper – I’m just really over bell peppers. Last year they were copious but got sunburned and rotted because I just didn’t pick them. I find myself buying bags of small, sweet red and yellow peppers, so maybe I will try growing small sweet mixes. I am going to try some hybrid sweet/hot varieties. Mix/match 3 pack of plants: sweet/spicy jalapeno, sweet/smoky cayenne, and sweet/fruity habanero from Burpee.

Zucchini – one zucchini plant will feed a family of four for a year. Everyone fixates on baby zucchinis and despises the baseball bat sized. I really love eating the blossoms, but since I bought the vegetable spiral cutter, I find that a nice, midsized (10 inches long and 3 inches diameter) zucchini has starchier flesh and makes superior vegetable noodles either spiral cut like spaghetti or thin sliced ribbons for lasagna or raviolis. They also make much creamier zucchini fries. Burpee fordhook heirloom is an excellent staple, but the Burpee’s Sure Thing variety really does well with less sun, and is very resistant to powdery mildew so I’m going with that one.

Cucumber-these are like peas, there are never enough of them. They make wonderful pickles, salads, soups, cocktails. They taste great with lemon, watermelon, cabbage, vodka, lemonade, tomatoes, salt, sugar, sour cream, onions, feta cheese, smoked salmon, crab, and caviar. This year I am trying Territorial Seed’s “Bushy” pickling gerkin because it is early fruiting and compact bush vining to save space.

Melon- need something that will grow fast. I can’t trust the summer to be hot enough long enough, so I focus on varieties that grow in the northern plains or Canada. However, Burpee has developed a cantaloupe they say is mango-flavored, so I’m going to give it a try.

Pumpkin- I am beyond jack-o-lanterns. I really want to grow pumpkins I can eat. They are so healthy for you and you get more meat per fruit than you do from sweet potatoes. Roast pumpkin like squash (it IS squash), dice it into wild rice pilaf, mash it like sweet potato, mix it into bread, pasta, pancakes, waffles. I am going with Burpee’s Cherokee bush pumpkin – shorter vines and more pumpkins, dry, yellow meat good for baking. (But I still have some Dill's Altantic Giant seeds left from last year and it would be a shame not to plant them...)

Squash: I know the bush pumpkins and bushy cucumbers, and the mango melons are good enough for the three sisters planting, but I really like delecata squash so I am going to try Territorial Seed’s “Honeybush” which is a little larger and more tan color than a standard delecata.

Okra – Burpee’s “Okra Go Big”, I have recently learned that I really like okra blistered and dipped in chili salt and humus. And, a member of the local garden club grew two big bushes of it last season. This is a seven foot tall bush okra, so I’m jumping into the first attempt at growing okra in a big way.

Roots:

Radish- why, why try again? I am obsessed with the giant varieties I have tasted at the farmer’s market. Black Spanish radishes stuffed with clams oreganata, watermelon daikon thin sliced and wrapped like mini tacos around roast duck. I have selected Territorial Seed’s Watermelon daikon (very crisp, large and sweet) and Spanish black radish (very large, firm and spicy like horseradish).

Beets- they are such a staple, so versatile, but taste so good with goat cheese. I also like them pickled. One of my biggest mistakes with beets is that I don’t thin them ruthlessly enough, even though I really like the greens. (Um, so how about planting tape, Jen? Nah, too complicated. Um, they sell it with the seeds already stuck to it at the right intervals, Jen…Nope, not doing it.) So this year I have chosen Territorial Seed’s cylindrical beets because they are more carrot shaped and don’t need to be thinned as much.

Turnip- they are soooo delicious pickled I like them better than pickles. They can also be mashed like mashed potatoes, with horseradish and scallions. But I get a little crazed about the tops, because those are really tasty too. So this year I am being very extravagant and growing both Park Seed’s standard purple top white globe which is a national standard turnip grown in spring or fall and Park Seed’s Alamo hybrid that produce big greens with rapid regrowth for multiple harvests, and is bolt resistant.

Carrot- we eat lots of carrots. I have to say the yellow varieties are really the sweetest. But Dan likes the heavy orange stew carrots for cooking. So I’m going with Park Seed’s rainbow mix, six inch regular season carrots and Park Seed’s sow all season big Nantes type orange carrot

Not going to try celeriac again. And I am not growing rutabaga either. The burdock went to seed last fall so that is already sown – I am not growing it, but I will certainly harvest it. I might transplant some to the new bed by the west wall since it is a weed and I don’t care if the deer eat it. Similarly, I have salsify and scorzonera seeds left over, and they are actually perennials that bloom, so I might plant them in clumps by the west wall.

Potatoes- a root? Not really (not according to crop rotation charts), but it grows below ground, or it should. I’ve been dithering about with grow buckets the last 4 years with limited success while they’ve been thriving in random spots where they’ve been composted, so this year they go back in the ground. I like the purple potatoes best, but I’m going to do the red white and blue mix: Yukon gold, Colorado Red and Purple Viking.

Greens:

Orach: deep magenta, slightly velvety, spade shaped leaves on an 18 inch stalk. It tastes like spinach but takes up less space and looks stunning in salad.

Claytonia: It is a succulent green that looks like a bouquet of little lily pads. “This annual green is high in vitamin C, and native to many moist areas of the country. The leaves are rather heart-shaped, and provide a substantial addition to salads and sandwiches. Probably the most cold tolerant of the greens, Miner's Lettuce will grow year-round in the cloche, greenhouse, or even unprotected in the maritime Northwest. Quickly regrows after harvest.”

Lettuce: romaine lettuce, of course. But I saw a lovely pale pink variety in the store and I can’t find seeds anywhere, so I am going with a good sturdy standard from Territorial Seed, “Winter Density” early growing, compact but round head – not the “Eiffle Tower” tall and pointy stull you buy in the store.

Escarole: My new favorite green for braising and for making green crisp chips. I’ve stopped throwing it into soup and started cooking it as a side dish. It is also nice in stuffed pork chops, or wrapped around chicken breast. Park Seeds has a tight, lettuce head looking escarole that is thick steamed but compact and space saving.

Chard: Burpee’s “Bright Lights” rainbow colored chard. Again, the fordhook is very good and reliable, but I like the colored variety better.

Arugula: standard roquette, large, round heading plant, fully flavor, cold hardy. Nothing fancy about this one. It goes to seed, prolifically in the fall, but also winters over for a second year. And I’ll be able to save seeds and replant for several years.

Spinach: Burpee’s Space hybrid is a 3 season spinach that is long growing and slow bolting.

Brassica:

Cabbage: I love cabbages. I get poetic about them. The chickens love cabbages too. This year I am focused on something that will “hold in the field” through the fall. So this year I am planting Territorial Seed’s “January King” green, slightly flattened with burgundy markings on the wrapper leaves of 3-5 pound heads.

Portuguese kale: Tronchuda Beira from Burpee is enormous with 24 inch leaves, and sweeter than most kale. Very heat tolerant.

Cauliflower: looking for the earliest harvesting type of white cauliflower. The orange cauliflower tastes like squash and the purple variety like beets. I want just plain white, small, numerous heads. Going with Territorial Seed’s “Snow Crown”. “Always mild and sweet. Its hybrid vigor and rapid growth make it one of the easiest to grow of all early cauliflower varieties. It forms fully domed curds in heads 7-8 inches across, weighing 1-2 pounds. This variety maintains its prime eating quality for up to 10 days in the garden. May manifest a delicate pink blush when maturing in the hotter parts of summer.”

Collards: Portuguese kale looks a lot like collards, but collards taste like collards and are much cold hardier. So I am focusing on collards that are really late maturing, so they won’t overlap with the Portuguese kale. Territorial Seeds “Flash” is fast growing and re-growing, and a little more compact and upright to withstand snow. We’ll see if we can grow it early and late.

Broccoli: Again, somebody hold my horses! I’m going overboard on the broccoli. Trying Territorial Seed’s three hybrid sprouting broccolis for 4 seasons of this vegetable-

Spring/Summer: Aspabroc: “This gourmet quality baby broccoli or broccolini produces tender, delicious, elongated stems topped with small, domed, 2 1/2 inch florets. After the initial central stem is cut, the plants continue developing side shoots for repeated cuttings. Aspabroc has a nice, upright habit that lends itself to tight plantings.”

Summer/Fall: Rudolph: “Enjoy fresh broccoli for the December holidays with this winter sprouting variety. Rudolph is an English favorite because it is ready for harvest long before the other sprouting broccoli. Can be planted in mid-July, to produce an abundance of full flavored spears by mid-December.”

Fall/Winter: Rioja: “Bred to overwinter and slide into a late February to March harvest window when fresh food from the garden is scarce. A productive, bright purple sprouting broccoli. Vigorous plants reach about 24-28 inches tall with easy-to-pick heads.”

And, because they seem to go with the brassicas in planting rotations, the alums.

Leek: Have to have leeks for the Leeky Dance. Going with the standard “Lancelot” from Territorial Seed.

Onion: The gourmet mix of red and white Cipollini onions, from Territorial Seed.

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