#english traditional recipes
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clove-pinks · 1 year ago
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Christmas Pudding 1.0
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The pudding has been steaming for a few hours now. My wife and I took turns stirring it East to West (the journey of the Three Wise Men) while making a wish. ("I think we probably wished for the same thing," she said after).
I am using a recipe from The Daring Gourmet blog, which carefully describes each step (with pictures), and also has nuts optional, which was a must for my wife. I found that most Christmas Pudding recipes called for nuts. The link is every ad-ridden, long-winded recipe site cliché, be forewarned, but serviceable.
With the slight chaos of my life I didn't purchase any candied peel in time for Stir-up Sunday. The store didn't have it, and I didn't have time to make it. Sorry I Americanized the pudding with a substitution of sweetened dried cranberries. We don't make candied peel here, we have cranberry bogs.
Another learning experience: it takes a lot less toasted fresh bread to make two cups of crumbs than I imagined. I made the crumbs by pulsing the toast in a food processor, as the recipe instructed, and it worked wonders. I chopped up toast with a knife for the 1915 Eggs in Tomatoes and while that sufficed, it wasn't really crumbs. So help me, I am scared of the food processor and don't use it enough.
I also made the "mixed spice" (linked in the Daring Gourmet recipe), which the writers swear is some kind of very traditional and authentic British spice mix.
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I really have no idea if this is an authentic British thing or not. (It's not in Captain Marryat's novels, that's for sure). The earliest reference I could find is in a very interesting 1855 book called Food and its Adulterations, that feels ahead of its time. My real Day Job is in food safety, and this book is quite similar to current guides for adulterated foods! Including the scientific investigation of samples with a microscope.
The 1855 guide to authentic mixed spice states that it "rarely" contains nutmeg or mace—two ingredients in the modern recipe I followed, along with coriander.
My new pudding mould is 2 litres (which I thought was a standard size), but it seems huge?? It just barely fits in the massive pot I use for lobscouse.
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transmalewife · 1 year ago
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it is a bit weird if you think about it that every time i try to research a traditional indigenous technique or craft or food all I find are white people doing it recreationally and claiming expertise
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creativemedianews · 4 months ago
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Authentic Full English Breakfast Recipe: A Hearty British Classic
Authentic Full English Breakfast Recipe: A Hearty British Classic #breakfastcomfortfood #BritishCuisine #brunchrecipe
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unityrain24 · 8 months ago
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ghhh... got lost under mexican cooking tutorials...
#they look so yummy....#i've never cooked mexican food so im not very familiar with how it works#like when i cook from scratch it's often japanese food (and sometimes chinese) so im familiar with those condiments/seasonings#and techniques and such#so you could leave me without a recipe and i'd be able to make something decent#i mean im not like super SUPER familiar with it but that's because i dont cook often enough for that. but as far as cooking familiarity goe#japanese is what i'm most familiar with#cannot say the same about mexican#i want to try out some mexican recipes#and also do some more of the chinese ones#also like middle eastern cooking.#also i'd like to figure out how to cook vietnamese food that doesn't just taste like fish sauce#i'll use like a QUARTER of the fish sauce a recipe says. and i can still. only. taste. fish sauce.#and everything smells like it too.#idk how vietnamese places manage to not get that to happen#unityrain.txt#tw food#also. i am very into finding authentic/traditional recipes for things. which is not at all how my mom would do it lol#if i wanted a recipe for dumplings i would either take my time to find chinese cooking blogs and read the “about” section#or find cooking tiktoks/videos where the grandma is helping and cannot speak any english so the granddaughter translates#and then compare like recipes from multiple places#but my mom would just. go to the first mommy blog that comes up where the suburban mom of three running it's entire asian seasoning#consists of soy sauce garlic ginger power and a fuck ton of cornstarch#needless to say. “”ethnic“” dishes my mom would find did NOT taste great.
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tkhuluq · 10 months ago
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Crafting Perfection: The Art of Making English Bangers and Mash – A British Pub Classic
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Enter the heart of British cooking practice with our overview of understanding the precious club timeless - English Bangers as well as Mash. Boost your home-cooking experience as we take you via a detailed trip of developing this comforting as well as delicious recipe that has actually stood the examination of time in British clubs.
The Significance of English Bangers as well as Mash:
English Bangers as well as Mash is a quintessentially British recipe that weds succulent sausages (bangers) with luscious mashed potatoes (mash), all kindly smothered in abundant onion gravy. This hearty mix of tastes as well as appearances personifies the heat as well as convenience of standard British club make out.
Active ingredients You will Require:
Premium pork sausages Potatoes ideal for mashing Butter as well as milk for luscious mashed potatoes Onions for the mouthwatering onion gravy Delicious supply Fresh natural herbs for included fragrant deepness Peas or various other veggies for a wholesome touch
Action 1: Sausage Excellence:
Start by pan-frying or oven-baking your sausages up till gold brownish as well as prepared via. Select premium bangers to make sure a durable taste account.
Action 2: Luscious Mashed Potatoes:
While the sausages are searing, steam as well as mash your potatoes. Include a charitable quantity of butter as well as a dash of milk for that best luscious uniformity. Period to preference.
Action 3: Mouthwatering Onion Gravy:
Develop a mouthwatering onion gravy by caramelizing carefully cut onions in the frying pan drippings. Include delicious supply as well as fresh natural herbs, allowing the blend simmer up till it gets to a delicious, thick uniformity.
Action 4: Layering Excellence:
Area a charitable offering of mashed potatoes on home plate, leading with the golden-brown sausages, as well as ladle the mouthwatering onion gravy over the recipe. Do not forget to include a side of peas or various other veggies for a wholesome touch.
Action 5: Appreciate the British Club Experience at Residence:
Relish the fascinating tastes of your home made English Bangers as well as Mash. Set it with a timeless British ale or cider for a genuine club experience within the conveniences of your personal residence.
Verdict:
Congratulations! You've understood the art of crafting English Bangers as well as Mash - a classic British club timeless that radiates convenience as well as taste. Share this cooking work of art with loved ones, as well as bring the beauty of a standard British club right into your residence. Boost your food preparation abilities as well as relish the heat of this famous recipe, transcending the borders of time as well as preference. Joys to the best Bangers as well as Mash experience!
Tags : English Bangers and Mash, British Pub Classic, Sausage and Mash Recipe
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foodbloggermax · 1 year ago
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Dal Makhani Recipe And Variations | Cook Creamy, Rich, And Satisfying Indian Dish At Home 
Dal Makhani is a popular North Indian dish made from black lentils and kidney beans cooked in a rich and creamy tomato-based gravy. It is typically flavored with a blend of aromatic spices and finished with butter and cream, giving it a luscious and indulgent flavor. This dish is a favorite in Indian cuisine and is often served with rice or various types of bread like naan or roti.
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magz · 10 months ago
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[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian
Palestinian Foods. (long post)
Quote:
"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸
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"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"
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"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"
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"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"
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"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."
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"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"
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"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"
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"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"
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"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"
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"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"
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"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"
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"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"
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"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."
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"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"
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"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"
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"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"
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"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"
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"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"
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"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."
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"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."
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"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."
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"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"
"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two
I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture
One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."
[End Quote]
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elizasoulmate · 2 years ago
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Citrus - Perfect Lemon Curd
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oni28 · 3 months ago
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August 2024 Recipe_Mexican Recipe 01
[Recipe Information]
※ Need Recipe Pack Mod Latest Version (24.08.08 version) ※
Elote
1, 4, 8 serve
Category : Meals
Cooking Level_04
Vegetarian-Safe, Lactose Free. Mexican street grilled corn.
Required Ingredients for 1 serve : Corn(1)
Required Ingredients for 4 serve : Corn(2), Mayonnaise(1), Chili Powder(1)
Required Ingredients for 8 serve : Corn(3), Mayonnaise(2), Chili Powder(2)
Lots challenge 'Simple Living' Compatible
Group Cooking Compatible
Corn Salsa
1, 4, 8 serve
Category : Meals
Cooking Level_06
Vegetarian-Safe, Lactose Free. It is a good summer salsa recipe with grilled corn, avocado, tomato, onion, basil, dressing sauce. and eat with nachos.
Required Ingredients for 1 serve : Corn(1)
Required Ingredients for 4 serve : Corn(1), Tomato(1)
Required Ingredients for 8 serve : Corn(2), Tomato(2), Onion(1)
Lots challenge 'Simple Living' Compatible
Group Cooking Compatible
Tamale
1, 4, 8 serve
Category : Meals
Cooking Level_04
Lactose Free. A tamale is a traditional Mexico dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.Vegetarian-Safe, Lactose Free. Mexican street grilled corn.
Required Ingredients for 1 serve : Any Meat(1)
Required Ingredients for 4 serve : Any Meat(2), Any Vegetable(2)
Required Ingredients for 8 serve : Any Meat(3), Any Vegetable(3)
Lots challenge 'Simple Living' Compatible
Group Cooking Compatible
All ingredients are optional
Corn(creator : Icemunmun) can be download Here.
[Language]
Korean (by_oni)
English (by_oni)
📌T.O.U
-Don’t re-upload
(Latest patch compatible)
👩‍👩‍👧‍👦 Public Released on August 28th, 2024 (KST)
Elote_DL
Corn Salsa_DL
Tamale_DL
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breelandwalker · 1 month ago
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Hunter's Moon - October 17 2024
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Grab your masks and candy buckets and trim the twigs on your best besom, witches! It’s time for the Hunter’s Moon!
Hunter’s Moon
The Hunter’s Moon is the name usually given to the full moon which appears in October, provided that the Harvest Moon has occurred in September. (Remember - the Harvest Moon is the full moon closest to the autumnal equinox and that can mean September OR October!) The Hunter’s Moon is next full moon to follow it, so it may occur in October OR November. The Harvest and Hunter’s moons are the only two moons in the calendar which are tied to a specific event in this way, while the others reflect signs of seasonal growth or animal behavior.
Like the Harvest Moon, the Hunter’s Moon rises big, bright, and early, and it may appear to be full for two or three nights in a row. The celestial peak of illumination is at 7:26am EST on October 17th, but the moon may also appear full or nearly-full on the 16th and 18th. This is also the second of this season's series of supermoons!
The name Hunter’s Moon is taken from the traditional timing for the fall hunting season, as the name implies. The fields cleared in previous months and the gradually cooling weather meant that animals fattened up from summer foraging would be roaming in open ground, making prime targets for anyone looking to put some meat in the pantry for winter. According to the Oxford English Dictionary, this may also be the origin of the other common October moniker, the Blood Moon, which has been in use in the British Isles since at least the Middle Ages.
North American indigenous names for the October moon include Falling Leaves Moon (Anishinaabe), Freezing Moon (Ojibwe), Migrating Moon (Cree), and Big Wind Moon (Zuni). In several modern pagan traditions, the October moon is called the Sanguine or Blood Moon due to its’ with the association with the hunt and with alleged sacrifices made ahead of the coming winter. (Keep in mind that any claims about What The Druids Did should be taken with a grain of salt, as they did not keep written records of their ceremonies.)
As you may know, we're also welcoming an additional natural satellite at the moment - a tiny asteroid designated 2024 PT5. This visitor comes from the Arjuna asteroid belt, which is made up of near-Earth objects that orbit the sun at a similar distance to our own cozy little planet. This temporary "mini moon" will be vacationing in and around Earth's orbit until sometime in November, at which point it will continue on its' way through our solar system. Unfortunately, it's too small and too far away to be seen with the naked eye or even with most telescopes, but you may be able to see the peak of the Orionids meteor shower between October 20th and 22nd, depending on where you live. (Check the DarkSky Placefinder to see what will be visible in your area!)
What Does It Mean For Witches?
October is a time to finish our harvests. We gather in the last of what we sowed earlier in the year and reflect on what our work has wrought and what our labor has produced. It is also a time of transition as the weather begins to shift more noticeably toward the chill of winter. Shore up whatever provisions you need for the immediate future and complete whatever preparations you’ve been making for the cold season, both magical and practical. A little weatherproofing goes a long way!
This is also the month when numerous Western cultures remember their honored dead and a time when some believe that contact with various unseen realms is more easily accomplished. If you’re seeking advice or reassurance from the greater beyond, or looking to do some planning or forecasting for the coming year, now might be the optimal time to do it.
What Witchy Things Can We Do?
Celebrate the end of the harvest season with your favorite recipes! Bust out that hearty stew or delicious pie you’ve been dying to make but kept putting off during the hot months. Use local produce to make something special and gather in the last fruits of your garden.
Get your divination game on! Many October party games include fortune-telling aspects for love or marriage or professional prospects. Choose your favorite method and see what it has to tell you about the coming year and where your current path may lead. Remember that the choices we make change the path and therefore the outcome, so try to regard the results as written in sand rather than stone.
Participate in the hunt yourself! Whether it’s an actual seasonal hunt for game (safely and responsibly done, of course) or a bit of foraging or a personal search for something you’ve been needing, this is the perfect time to connect with that drive to seek and gather. Make one more trip for wildcrafted plants before everything turns brown and brittle. Stalk the aisles of your favorite local shops for craft supplies, new decorations, or perhaps that fancy hat you’ve been dreaming of for the upcoming holiday.
Prepare for the cold months! Switch out your wardrobe, heap those blankets on the bed, change the decor to something autumnal, and make sure your home and vehicle are ready for winter. If you do any seasonal crafts or fibre arts, start pulling out your accoutrements.
Shed your metaphorical skin one more time. Examine what you carry in your heart and where your priorities lie. If there is anything left that weighs you down or no longer serves you or disrupts your life unnecessarily, prune it away and let it go. This process is not always comfortable and may leave you feeling raw, but sometimes hard decisions must be made. You are not meant to be in perpetual motion or constant production. Give yourself permission to rest.
Consider also the parts of yourself that you don’t always like. Is there value in the struggle to deny them and push them away? Is there anything that might serve you better if it was embraced rather than denied? So often we speak of letting things go and laying down burdens in order to progress. But there is also power in remembrance, in anger, in spite, in grief, in ambition. Remember that while you should forgive yourself for past mistakes and learn from them, you are not required to do the same for others. Remember also that setting boundaries is healthy and that if they are not respected, you are within your rights to remind others than actions have consequences. Protecting yourself is not always pretty and it is not always polite. And it doesn’t have to be.
Happy Hunter’s Moon, witches! 🌕🏹
Further Reading:
Additional Lunar Calendar posts
Secular Celebrations - Samhain
Hunter’s Moon: Full Supermoon in October, The Old Farmer's Almanac.
Hunters Moon 2024: The Spiritual Meaning of the October Full Moon, The Peculiar Brunette.
Orionid meteor shower 2024: All you need to know, EarthSky, Oct 18 2024.
"Earth will get another moon this month  — but not for long!," Space.com, Sept 17 2024.
Everyday Moon Magic: Spells & Rituals for Abundant Living, Dorothy Morrison, Llewellyn Publications, 2004.
Image Credit - Darkfoxelixir on Shutterstock.
(If you’re enjoying my content, please feel free to drop a little something in the tip jar or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)
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riality-check · 1 year ago
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A continuation of this post. Part 3
ao3
As that long-haired guy walks away - his friend onstage called his name, but Steve didn’t catch it - Robin nudges Steve.
“Asshole roadies,” she says, sing-song.
“Get fucked,” Steve says with her.
It’s tradition, that little chant. Every gig, there’s always one venue where someone with far less experience says something. Steve knows he was blunt and probably shouldn’t have said anything with that tone, but after too many times, his patience is exhausted.
He can’t even blame the blunt thing on ASL. If anything, he’s meaner in English.
It makes sense. He knows English a lot better. He and Robin only started taking the ASL classes two years ago, when he really needed it. His left ear had been pretty much gone for a while (fuck you Billy Hargrove for putting ceramic in his scalp), but he sucked it up and started learning when his right ear started going, too.
Honestly, he has no idea what caused that.
Two years of ASL means he and Robin aren’t fluent yet. Not even close. But between that, his residual hearing, and the lip reading he’s relied on for longer, Steve does alright. If he wasn’t at a gig, he’d bring his hearing aids, but that’s a recipe for disaster and broken equipment.
Plus, he’s learned he can’t focus on his job when he hears as well as feels the music.
Robin taps his arm again. You good?
I’m good, he signs back.
They finish setting up before they grab a snack. The venue is pretty tiny, a standing room only place that serves pizza and a few drinks, and that’s it.
The pizza is really good though.
They finish up their slices before they go back to the booth. Robin is particular about not eating around the equipment, and Steve has long given up on fighting her.
Their jobs are pretty easy, in all honesty. The light cues are pre-written, and sound check was an hour ago. All Steve needs to do is hit the cues, and all Robin needs to do is adjust mic levels and turn them on and off as needed.
This leaves plenty of room for a healthy amount of fucking around.
As Robin, always on his right side, starts telling him a story about her friend’s ex’s (who is also her friend, because lesbians are just like that) latest date, Steve watches the crowd file in and nods along.
His mind, however, goes back to that guy. Someone always says something, and it’s always someone new to touring. Steve can just tell. All the rookies do the same thing; they look at the stage with wonder in their eyes. This guy was no different. Just some rookie giving Steve a problem, like always.
Except that this guy was different.
Rookies tended to want to prove themselves. They wanted to show off their fancy knowledge and make it clear that they belonged there along with everyone else who had a career. They wanted to catch Steve off guard, make him thank them for helping him out.
This guy didn’t do that. He was nosy and pushy and pretty and rambled a lot, but he wasn’t trying to be a dick. He was trying to look out for Steve, even if it was none of his business, even if he didn’t know him.
He ended up being a bit dickish, but he wasn’t trying to be. If Steve were a nicer person, he’d think that might count for something.
Steve is trying to be a nicer person, with emphasis on trying.
His watch vibrates, jolting him back to the moment. He lowers the lights, cueing the openers to go on.
The set list, along with Steve’s cues, is in in a binder between him and Robin, lit by a book light with a battery that’ll die at least twice, with their luck.
The first opener is a band Steve has never heard of called “Corroded Coffin.” If they’re any good, he might listen to their music.
Big emphasis on might because he’s not a big fan of metal. Punk has better bass lines, one that Steve likes to feel in his chest.
He hits the cue when they start their opening song, lighting them in reds and purples and-
Oh. Shit.
That guy wasn’t a roadie. He’s part of the opening band. He’s a guitarist.
A really good guitarist.
A really hot guitarist.
Steve is so caught up in stating that he nearly misses the next cue. He doesn’t, though. He’s a professional.
Robin elbows him, and he turns to see her signing. For one hopeful moment, he thinks she’s signing “hungry” and will offer to get them both more of that really good pizza like the wonderful friend she is.
But then she repeats the sign, again and again, and Steve smacks her before hitting the next cue.
“I am not horny!” he whispers, clearly loud enough for Robin to hear through her earplugs because she laughs.
You think he’s hot, she signs.
Steve rolls his eyes.
I’m right! she teases.
Steve faces away from her for the two seconds it takes for her to tug him back.
“Not fair,” she says, and Steve only gets it because it’s light enough to read her lips.
The band has gone through two songs, and the lead singer, a tall Black guy, is saying something to the crowd. Steve hears it just fine with all the mics, but understanding is too much of a struggle to bother.
He doesn’t really care anyway. He likes feeling the music and hearing it with what he has left (his audiologist said it won’t accelerate his hearing loss, so any hearing protection is a waste of money), not listening to whatever the bands have to talk about.
Anything important? he asks Robin.
She shakes her head.
Steve turns back to the stage in time to hit the next cue, casting the band in blue as the guitarist starts playing a really low intro.
Did you hear his name earlier? Steve asks.
Robin says something, but it gets lost in the music and the dim light.
“Hettie?” Steve asks aloud.
Robin shakes her head. Sorry.
She finger spells, messing up once and throwing it out with a wave of her hands.
“Eddie?”
She nods.
Steve hits the next cue and uses the rest of the time to appreciate the view. Eddie really is hot, in his dark jeans and tattered tank top, grin on his face and quick-moving fingers. And Steve has never had a chance to talk to the talent, even if they’re nosy.
But Eddie was nosy because he was worried. It would almost be sweet if it wasn’t so condescending.
He didn’t mean for it to be, the terrible little rational part of Steve’s brain pipes up. And he apologized. Multiple times.
The bigger part of his brain reminds him that it doesn’t matter what Eddie meant it as. Steve effectively tanked any hope when he snapped at him before the show.
Oh God.
He has to do a whole tour with this guy. Who he was a total dick to.
Yikes. At least he has Robin, who is-
Currently staring at him and signing “horny.”
Steve smacks her again, which she laughs at and returns instantly before they focus back on their jobs. They’re professionals, goddammit.
Professionals who are already on less than stellar terms with one of the openers.
He’s so not looking forward to the next few weeks.
Tag list (this is not a regular thing for me but it was manageable this time!): @just-a-tiny-void @weirdandabsurd42 @satan-is-obsessed @honeysucklesinger @coyotepup345 @gayafmermaid @thegingerrapunzel
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thejewitches · 1 year ago
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Channukah Ritual Guide | Digital Download
Experience a meaningful Channukah this year with our comprehensive digital guide for Diasporic celebrations.
Get Jewitches to deepen your ritual understanding and enhance your celebration! Download now and start enriching your Channukah traditions.
Included within are the three traditional blessings said over channukah candles; Available in Hebrew, English, and with the Ashkenazi transliteration for easy usage for all!
A few food suggestions from across the Diaspora as well as a simple, no-mess latke recipe if it is your first time!
Instructions for Dreidel divination!
Discussions of Diasporic Jewish traditions
A Chanukah glossary
What spelling is best?
Hillel Vs. Shammai
Menorah, Channukiah? Candles? Oil? Answers to all that & more!
Everyone can experience this guide free of charge, as we don't want money to be a barrier to access. However, if you have the means, please consider leaving a tip in order to support our work!
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kcrossvine-art · 11 months ago
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Hi friends! Just a day after this years Yule and a few days out from Christmas, regardless of what you celebrate during this winter months, we're gonna be cooking a tangy tango between two traditional english staples-
Yule Plum Pudding and Wassail from Lord of the Rings Online!
(You can find the cooking instructions and full ingredient list under the break-)
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes in to this Yule Plum Pudding?” YOU MAY ASKPlum Pudding is not a "pudding" as us americans think of it; its closer to a fruitcake but less shit.
Cranberries
White raisins
Macerated prunes (in brandy)
Chopped candied peel
Blanched almonds
All-purpose flour
Cinnamon
Nutmeg
Cloves
Sugar
Breadcrumbs
Lemon zest
Unsalted butter
Eggs
Whole milk
Half a bottle of brandy
It also doesnt contain any capital-P plums! it actually does contain plums im so fucking stupid i never connected the dots that prunes were dried plums oh my god. But they still ued any dried fruit, and "Plum" here is just referring to any dried fruit. And what about the birth of todays wassail?
4 cooking apples
2 pears
Brown sugar
Cinnamon sticks
2 lemons
A bottle of sherry
The other half bottle of brandy
Wassail is very similar to apple cider drank in the fall, with a few differences like the addition of pears and different alcohol source. It was commonly drank while "wassailing" which was a Yuletide predecessor to christmas carolling. People would go door-to-door with a big bowl of wassail, play music, and give well wishes- offering drinks from the wassail in return for small gifts!
AND, “what does Yule Plum Pudding and Wassail taste like?” YOU MIGHT ASK
The puddings like a fruitcake but if a fruit cake tasted good and wasnt a brick
Its thick and rich, and somehow actually tastes like plum despite that not being intended or making sense
I love the macerated prunes so much. Juicy berries to forage for. Enrichment
The icings reminiscent of buttercream but more savory than sweet
The wassail is like drinking the golden edges off the clouds at sunset
Its got a little bit of the dryness from the sherry that makes your mouth water the moment you stop drinking it
You just want to keep drinking more to sate yourself
Even without eggs its surprisingly full bodied and thick
I had to make a few substitutions from traditional elements due to either being not available or too expensive, but with a little problem-solving nothing was too hard to do.
. Used a bundt cake pan instead of a pudding tin .  Suet (animal fat) was historically used for plum pudding. I couldnt find any and used butter instead . Used golden delicious apples when called for . Used concorde pears when called for . Some wassail recipes fold in egg whites before serving, to make the drink creamier. I didnt do this, but if you do, the recommendation to drink it fresh still stands (and strongly)
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I gotta admit, I was nervous approaching this recipe. Not only because I didn't own and couldnt find a "pudding tin" without ordering online, or because the concept of steaming a pastry(?) feels foreign and odd, but also because of how old and storied this dish is. You always run into the issue with historical foods who date back to the times where oral history was the only history. The issue of people being combative that their recipe is the only true variant of the recipe, and all the others are mucking the whole thing up.
Its good to remember that like with most dishes, cooking is something that evolved and continues to evolve overtime. Unless someones trying to rewrite history and claim that ants on a log is a creme brule in which case you should run them over with a '98 Pontiac Sunfire.
Theres a few things I'd do differently when cooking again, like chopping the blanched almonds. They were a bit too big when left whole. And adding some amount of heavy cream to the icing? Maybe? To give it a fluffier/milkier feel? But the proces of cooking itself was very straightforward and I have no real complaints or modifications to make. When having leftovers of the pudding it did seem to "mature" and taste better and better the more days i kept it in the fridge, so thats something to keep in mind! But it tastes great a day after all the same.
I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Happy winter everyone! Congrats to another year of staying alive!
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Yule Plum Pudding Ingredients:
16oz cranberries
12oz white raisins
9oz macerated prunes
4oz chopped candied peel (any fruit)
2oz blanched, chopped almonds
4oz all-purpose flour
Measure spices with your heart (cinnamon, nutmeg, and cloves)
8oz granulated sugar
8oz fresh white breadcrumbs
lemon zest (one lemon)
4oz grated unsalted butter
4 eggs
8oz whole milk
Pudding Icing Ingredients:
1½oz unsalted butter
1½oz all-purpose flour
10½oz whole milk
3oz granulated sugar
2 tablespoons brandy
Yule Plum Pudding Method:
A week before making, macerate your prunes in brandy.
Mix together all the dried fruit, peel, and almonds. Sieve flour and spices together then add to the fruit mixture along with the sugar, breadcrumbs, rind, and grated butter.
Beat eggs and then blend with 8oz of milk.
Stir the egg/milk mixture to incorporate into the dry ingredients. Add prunes, and stir some more.
Put batter into a well-buttered pudding basin, with parchment paper to cover.
Get a large pot and place a kitchen towel or something similar at the bottom- then place the pudding basin on top of the towel, inside the large pot.
Fill the outer pot with water until it’s halfway up the side, cover the pot with a lid (or foil).
Steam on the stovetop at 210f for 4-6 hours depending on size of pudding basin. If the water gets too low, add a bit more.
After steaming, uncover and allow to cool to room temperature. Do not remove it from the pudding basin! Cover with fresh parchment paper and foil and store in a cool, dry place for at least a day.
(optional) to reheat; steam for 40-80 minutes, until warmed through.
Pudding Icing Method:
Place butter in a medium saucepan with the flour, pour in the milk then whisk everything vigorously together over a medium heat.
As soon as it comes to simmering point and has thickened, turn the heat to its lowest setting, stir in the sugar, and let the sauce cook for 10 minutes.
Add the brandy and stir to mix. Keep warm until required.
Wassail Ingredients:
4 cooking apples
2 pears
Brown sugar
4 Cinammon sticks
2 lemon
1 bottle of Sherry
½ bottle of Brandy
Wassail Method:
Core the apples and pears, leave the rest intact, and set in a baking pan. Fill the hollow centers with brown sugar.
Add about an inch of water to the pan and bake at 350f for 30 minutes, or until the fruit is soft.
Move the fruit to a large pot, add a bottle of sherry, half a bottle of brandy, lemon peel, and 4 large cinnamon sticks. (Feel free to use less booze!)
Bring the pot to a simmer for about 45 minutes, stirring occasionally. Strain before serving!
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thefandomdirtymind · 1 year ago
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The small favor
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18 +
OPLA - Vinsmoke Sanji
Prequel : The Haircut
Sanji / OPLA Masterlist and Coming Soon 
A/N IMPORTANT: My first Smut fic in a very long time and damn I'm rusty. But, I hope you will still like it and I swear to improve myself with descriptive action scene.
Warning : Smut, mention of masturbation, unprotected sex, oral ( Fem receiving) , praising, vanilla sex, fluff
* English is not my first language, I tried really hard to correct myself but, I hope you will excuse me if some mistakes are still there.  
If you enjoy my story please let me know.
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The moon, bright and full, was high in his sky. The supper was over for a long time ago now and the crew of the Merry going was all asleep, dreaming of battle, new territory to draw, a table full of food, adventure or of being reunited with an old friend.
But, you couldn’t sleep. The sound of the wave crashing against the boat, the light of the moon piercing through your window, the loud snoring duel between Zoro and Luffy and finally your brain who just couldn’t stop to think.
Turning on your other side for the fifth time, you let out a loud sigh. It was the third night in a row you couldn’t sleep. You had tried various techniques, from a marvelous tea prepared by Sanji, to sleeping outside. But neither the tea, things that seem to shock the best chef of the east blue, nor the traditional method had succeeded.
Getting down from your hammock, resolute to finally sleep, you exited without a sound your room. Making your way to a particular door, you slowly knock, guilt twisting your gust.
It didn’t take long for Sanji to open the door, even if you could tell by the state of his hair and simple black boxer he was wearing that he, on the contrary of you, was deeply in dreamland just a few minutes ago. 
“ Y/N, everything is okay darling ? “ He asked, a yawn on his lips. 
“ I can’t sleep again “ You confessed, your eyes admiring the view of his half naked body.  
“ Oh then we will try another tea, I wrote a recipe here, I had some idea of why the one before didn’t work but…“  The blond reply, returning in the room, letting the door open behind him. 
“ No Sanji, I need another small favor in fact “ You reply, following him in the room, closing the door behind you. 
 “ Everything you need mon coeur” The man replied, now clearly curious.
Traveling the small space between you, your gaze never leaving his, you slowly put your hand on his chest, lifting them slowly, brushing his skin with your fingertip until finally you join them behind his neck.
“ Sanji…please fuck me “ You softly ask. 
In an instant, you felt the hard wall press behind your back and his strong hands on your hips pinning you in place, his lips lingering only few minimeter of yours. 
“ I thought you would never ask” He groaned, taking possession of your lips.
The kisses of Sanji’s were exactly like him, passionate but gentle. Every move of his lips over yours, every exchange of breath or flip of his tongues against yours make you shiver or moan of pleasure. When his hands, like in a ballet in harmonie with his mouth, were exploring the soft skin of your breast under your still clothes body. 
Leaving your face to pepper kiss the valley between your neck and your shoulder. You felt one of his hands slide slowly between your legs, his thumb already rubbing in slow circles your clit. 
“ You're already so wet” He smiled, kissing the column of your throat  “ Did you start without me ? “ 
“I tried to masturbate, it didn't work out” You confessed, as you caressed the surface of his back, leaving yourself some kisses on his broad shoulders, your eyes heavy with lust. 
“ Then I will have to try, don’t you think, Prunelle de mes yeux *. Maybe I wasn’t enough in your mind"  (* Apple of my eye) 
Putting down your pants alongside your panties. He seductively left a last kiss on your lips before kneeling before you, his thumb traveling lazily between the lips of your pussy before teasing your clit.
Licking you first with long strokes with the flat of his tongue, moaning when your fingers buried himself on his golden hair. He then proceeds to alterne with the tip of his tongue creating a devilish prequel to the main course.  
After a while his tongue seems everywhere, driving you crazy, eating you out like if you were the best meal of his life. Sanji took his time to suck your clit as his finger was sliding in you in a pace you could only think as delicious torture. 
As promised, your mind had cleared everythings who’s isn’t related to him and the pleasure he slowly build in your belly. 
“ Oh fuck, soo good, Sanji please more…more…” You whine, your knees shaking as his two fingers pushed further in you.
Still pin at the wall with his large hand on your stomach. Your hands in his hair, trying to keep your sanity. You could feel him smile against the flushed skin of your thigh as the speed of his finger increased and he kissed once more your pussy with his open mouth, reducing you as a babbling mess. 
“ Sanji I…Sanji !” You cried, becoming temporarily mute as the pressure built in your body and your orgasm struck you like lightning, making your knees buckled.
Catching you up before you fell on the floor, Sanji brought you to his desk, sitting you on the plane surface. 
“ Y/N can you spread your legs a little?” He gently asked. 
“ Sanji I will need a minute here” You laugh, still coming down from the previous orgasm. 
“ I know darling I only want to engrave in my brain how you look so beautiful half naked and pleasure high spread on my desk.” He replies, smiling, his lips still glossy of your juice.
“ You’re a pervert “ You joked, spreading your legs for him to see. 
“ Say the girl who wake me up to be fuck until she fall asleep “ He responded, inserting himself between your legs as he bring you closer to the edge for a toe curling kiss ,removing in a fluid moves his boxer, letting him totally naked.
You took the time, as he broke your embrace to extract you from your tank top, to admire, again, the splendors of all his physique. Not that you hadn’t noticed before, you had eyes of course and the man fully dressed was already worth being seen. But having him like that, smiling, as his muscular body overlooks yours, his cock already erect just for you, makes you so happy to have insomnia that night.
Advancing your hand to take his cock, smoothly initiating a move of up and down, you smiled when you heard him moan in the crock of your neck. 
“ Is that good ? “
You didn’t hear the response he muttered,  but as his hand stopped yours to push the tips of his dick on your entrance, you decided that you truly didn’t care.
Thrusting at a slow pace, letting your body adjust to him, the best cook of the east blue was clearly starting to lose the battles with his self-control when your hips joined him in the movement in a way more high cadence. Moaning your name like a prayer, sucking your nipples like if they were made of candy, his hand shaking slightly, he gladly followed your change of regime, making you back arch and welcoming every one of your whine and moan like if they were gift from a goddess herself. 
“ Yes, like that, please just like that Yes” You praised him, your second orgasm near. 
“ Yes Madam” Sanji groaned on your lips with his damn proud smile,rubbing your clit. “ But i’m not done with you yet” 
Your forehead pressed against his, your eyes closed, you exploded for the second time that night.
Your brain, still in a blissful fog, became sadly aware of the hollowed sensation in your pussy when he removed his dick as well as the trail of open mouth kisses Sanji left on your breast before helping you get down off the desk. 
Turning you around, exposing your ass in just the right angle. You loudly gasped when he filled you again, making you wonder if you didn’t get yourself a new addiction. But, if you did, you wouldn’t be alone. Sanji, behind you was a total mess, his breath frantic, thrusting in you like he found in your warm core a new religion beside, of course,the food. 
As your nail was scratching small strides in the wax on his dark wood desk , leaving him physically something to remember that night, you could feel his own orgasm coming.
“ So…so close mon coeur '' He moaned, before letting out a groan of satisfaction as the pleasure finally took him.  
Crying your last moans, your breath panting, you felt his chest trapping you against the wood panel as he slowly regained his composure, whispering sweet praise in your ear.
 “ You know what mon coeur, forget the tea, I will exhaust you everytime you can’t sleep“ 
Press against Sanji's chest in his small hammock, your eyes heavy from fatigue, you smiled. 
“ Thank you for the favor” You laugh, yawning.   
“ Anytime Madam” Sanji quietly laughed, his own eyes closing, as you both drifted in the better sleep you had. 
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audible-smiles · 1 year ago
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eating salmon: an explanation
lox: thin cuts of salmon (traditionally the fatty belly meat) dry cured with salt, but not smoked. this results in a delicate texture and a very salty taste. lox originated in Scandinavia as a method of preserving fish prior to refrigeration, but the American English word is derived from Yiddish because Jewish delis in New York first popularized it as a bagel topping. since lox is a type of uncooked fish, it is not recommended for pregnant people, immunocompromised people, or seniors, due to the risk of contamination with listeria.
cold-smoked salmon: thin cuts of salmon brined (with less salt than lox) and then smoked below 90 degrees Fahrenheit. results in the same silky texture but a milder, more palatable taste. often called "Nova lox", referring to Nova Scotia but denoting a method of preparation rather than the fish's origin. this is usually what modern Americans are referring to when they use the term "lox". cold-smoking reduces but does not eliminate the risk of listeria.
hot-smoked salmon: salmon brined quickly and then smoked above 120 degrees Fahrenheit. results in a flaky, jerky-liked texture, a hard shiny surface, and a smoky flavor. (as a West-coaster, this is my preferred style!) hot-smoking eliminates listeria during the cooking process, but salmon can be recontaminated during the processing/packaging process if the facility is not sanitary. (really, this is true of all foods- vegetables, dairy products, etc).
salmon candy: a traditional Pacific Northwest hot-smoked salmon recipe where the brine is sweetened with brown sugar, and the smoked fish is glazed with a sauce containing birch or maple syrup.
salmon jerky: cured salmon hot-smoked for longer than usual or processed in a dehydrator until it is tough and chewy.
gravlax: a traditional Scandinavian raw salmon recipe where the brine contains sugar and dill. historically buried in the ground and lightly fermented. sometimes it is still pressed to give it a dense texture.
kippered salmon: thicker cuts of brined salmon hot-smoked above 150 degrees Fahrenheit. results in a texture similar to baked salmon.
salmon sushi/sashimi: completely raw fresh salmon. this didn't exist in traditional Japanese cuisine, where salmon was always cooked, possibly because the local wild salmon had a high burden of parasitic worms (anasakis nematodes). Norwegian fish sellers convinced them to try farmed Atlantic salmon raw in the 80s, and it really took off.
poached salmon: salmon cooked on the stove while submerged in liquid (often white wine with lemon). results in a moist, soft, cooked fish with a pale color. can be bland without sauce.
baked salmon: salmon cooked in an oven, often wrapped in aluminum foil with seasonings to retain moisture and flavor. can result in perfect, flaky fish (as long as you don't overcook it).
dishwasher salmon: look, sometimes white people wrap salmon in aluminum foil like they're going to bake it and then poach it in their dishwasher instead. this can work but is stupid because the temperature dishwashers run at isn't standardized, so you have no control over the process and it's easy to over or undercook.
pan-fried salmon: salmon cooked in oil on a stovetop. I've never done this and frankly it sounds wrong, but I bet it makes the skin crunchy.
broiled salmon: salmon cooked under a broiler. as with all broiled foods, you will have to stare at it the whole time or it will burn to a crisp while your back is turned. results in a caramelized exterior.
grilled salmon: to grill salmon people often put it on a Western redcedar plank pre-soaked in water, which supposedly infuses the salmon with a smoky, aromatic flavor while it cooks. I've seen the technique variously credited to the Haida, the Salish, and the Chinook. it seems to be a modern variation of the traditional "salmon on a stick" style of slow-cooking salmon by spearing it on branches and leaning it over the coals of an above-ground pit fire.
deep-fried salmon: this sounds absolutely awful but I simply cannot stop thinking about it
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odinsblog · 6 months ago
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Funny how SCOTUS “originalists” ignore this history
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Benjamin Franklin is revered in history for his fixation on inventing practical ways to make everyday life easier. He was a prolific inventor and author, and spent his life tinkering and writing to share his knowledge with the masses.
One of the more surprising areas Franklin wanted to demystify for the average American? At-home abortions.
Molly Farrell is an associate professor of English at the Ohio State University and studies early American literature. She authored a recent Slate article that suggests Franklin’s role in facilitating at-home abortions all started with a popular British math textbook.
Titled The Instructor and written by George Fisher, which Farrell said was a pseudonym, the textbook was a catch-all manual that included plenty of useful information for the average person. It had the alphabet, basic arithmetic, recipes, and farriery (which is hoof care for horses). At the time, books were very expensive, and a general manual like this one was a practical choice for many families.
Franklin saw the value of this book, and decided to create an updated version for residents of the U.S, telling readers his goal was to make the text “more immediately useful to Americans.” This included updating city names, adding Colonial history, and other minor tweaks.
But as Farrell describes, the most significant change in the book was swapping out a section that included a medical textbook from London, with a Virginia medical handbook from 1734 called Every Man His Own Doctor: The Poor Planter’s Physician.
This medical handbook provided home remedies for a variety of ailments, allowing people to handle their more minor illnesses at home, like a fever or gout. One entry, however, was “for the suppression of the courses”, which Farrell discovered meant a missed menstrual period.
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“The book starts to prescribe basically all of the best-known herbal abortifacients and contraceptives that were circulating at the time,” Farrell said. “It's just sort of a greatest hits of what 18th-century herbalists would have given a woman who wanted to end a pregnancy early.”
“It's very explicit, very detailed, also very accurate for the time in terms of what was known ... for how to end a pregnancy pretty early on.”
Including this information in a widely circulated guide for everyday life bears a significance to today’s heated debate over access to abortion and contraception in the United States. In particular, the leaked Supreme Court opinion that would overturn Roe v. Wade and states that “a right to abortion is not deeply rooted in the nation's histories and traditions.”
Farrell said the book was immensely popular, and she did not find any evidence of objections to the inclusion of the section.
“It didn't really bother anybody that a typical instructional manual could include material like this,”she said. “It just wasn't something to be remarked upon. It was just a part of everyday life.”
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