#falafel pockets

[therealcoolfooddude]

(via Traditional Chickpea Falafel Pockets) For these chickpea falafel pockets, a 24-hour soak ensures soft chickpeas, resulting in a moist and light mixture that's easy to digest.

[abbylovesfilm]

Main Dishes Recipe Try this reimagined version of a traditional Middle Eastern sandwich with oven-baked falafel to reduce calories.

[desicomidas]

Mini Pita Pockets

“Mini Pita Pockets with Beetroot Falafel” These mini pita pockets are filled with vibrant surprises. Soft pita stuffed with hummus, beetroot falafel, pickled veggies, and microgreens is such an amazing brunch idea. Beetroot falafel is a delicious variation of the traditional Middle Eastern dish. It incorporates beetroots into the falafel mixture, giving it a vibrant colour and a unique flavour.…

[brightsoulblogger]

As city streets around the world show signs of life again, we’re reminded of all the things that make them so special – not least of which is the bevvy of street food vendors who keep us full when we’re on the go. It’s the dosa cart in New York City, the snack shop in Tokyo, the falafel stall in London, the taco truck in LA and the hole in the wall in Paris. These faithful cooks may be working with small kitchens, but the food they’re slinging is brimming with soul.

[najia-cooks]

[ID: One puffy circle of bread, and three which have been halved to show an internal pocket, on a striped blue and white kitchen towel. End ID]

خبز الكماج / Khubiz al-kmaj (Palestinian flatbread)

Khubiz al-kmaj is a thin flatbread with an internal pocket. It is commonly eaten with breakfast to scoop up dips such as hummus, used to eat stews, served alongside main dishes, and used to make sandwiches and to wrap falafel. "خُبْز," pronounced "khubz" or (in Levantine varieties of Arabic) "khubiz," comes from the root خ ب �� (kh-b-z), which also produces the word "خَبَزَ" "khabaza" (Levantine: "خَبَز" "khabaz"), "to bake."‎

This bread is eaten across the Levant and in Greece, with slight differences in terminology and style. It is variously called "خُبْز العَرَبِيّ" (khubz al-'arabiyy; Arabian bread), "خُبْز "البَلَدِيّ (khubz al-baladiyy; bread from my country), or (occasionally) "خُبْز البيتة" or "البيتا" (khubz al-bita), a borrowing from "pita." ("Pita" itself is perhaps from Greek "πίτα" "pita," or the modern Hebrew "פיתה.") The bread is referred to as "khubiz al-kmaj" in Palestine, from the Turkic "kömeç" / كُمَجْ‎ ("bread baked in ashes"). The collective term for the bread in general is كماج (kmāj); each individual piece of bread is referred to with the singulative "كماجة‎" (kmāja).

Today, kmaj is frequently made with white flour; some people add olive oil or milk powder to ensure a very soft dough. Leila el-Haddad writes that a more traditional method omits milk and uses whole white spring wheat, a whiteish wheat grain harvested in late spring and ground without removing the bran.

Since the late 20th century, many Palestinian households have used an electric cooker (طنجرة الكهرباء; ṭanjara al-kahrabā') to cook kmaj, placing one kmaja inside of the chamber and one on top and allowing both to bake at the same time. These aluminum and tin cookers, which were invented in Gaza and became popular there during the first intifada in the late 1980s, are designed to route electricity through a metal pipe or spiral wire on the underside of their lids, heating both the top and the inside of the cooker simultaneously.

The cookers' popularity can be attributed in part to a curfew that Israel imposed on Gazan refugee camps during the intifada, supposedly in an attempt to restrict the movements of resistance fighters. Refugees in the Jabalia camp in the north, for example, unable to afford home stoves, and without the necessary outdoor space to make familial clay ovens, would have to wait in line for hours every day to get bread from shared ovens, risking curfew violations; household electric cookers were far more convenient. The success of local industry and innovation in the form of Gazan-manufactured technology was also symbolically and strategically important during the first intifada, in which Palestinians employed strikes and boycotts (largely organized by women) of Israeli companies and goods as a strategy of resistance to occupation.

An electric cooker is still today considered a very important tool, as it spares families the need to purchase kmaj (the price of which was soaring compared to the cost of flour in the 2010s, and which was often of inferior quality compared to what could be made at home). They are frequently given as wedding or housewarming presents. Lack of access to electricity, though, imposes a limiting condition on the usage of these cookers, as Israel has for over a decade strangled the flow of power to Gaza: Abier Almasri wrote in 2017 that tasks such as cooking and laundry had to be rushed during the four or so hours a day when electricity was available. In this environment, electric cookers are useful in that they can prepare a lot of bread in a short period of time. Fathia Radwan said in 2022 that she would wake up early, after the nightly power outage, to prepare more than 100 loaves of bread at a time for her family of nine.

Today, the taxes that Israel levies on imports of raw materials into Gaza makes the cost of new electric cookers, which sometimes exceeds 120 shekels (37 USD), too expensive for some families to afford. The difficulty and expense of importing materials, and the impossibility of exporting goods to foreign markets with the advent of the 2007 siege, also limit the number of factories in Gaza that are able to manufacture these cooking pots. The aluminum industry, introduced to Gaza in the 1960s and once the basis of a manufacturing and economic renaissance in the region, deteriorated as a result of the siege, as factories were no longer able to export goods to the West Bank and were newly reliant on imports of raw materials from Egypt. Even parts to repair electric cookers are expensive, due to a tax levied on items judged by Israel to have a "dual," i.e. a possible civilian and military, use.

Still, repairman Iyad Faraj estimates that over half the homes in Gaza have and use an electric cooker, as maintaining, repairing, and operating one is cheaper than having a gas pipe installed (at 68 shekels, 20 USD) and purchasing gas. Electric pots thus stand in many homes as both a utilitarian item, and a symbol of Palestinian ingenuity and resistance to Israel's attempts at impoverishment and starvation.

Support Palestinian resistance by contributing to Palestine Action’s bail fund or to Palestine Legal’s defence fund, by attending court or making a sign to support the Elbit Eight, or by buying an e-sim for distribution in Gaza.

Ingredients:

500g (4 cups + 3 Tbsp) white whole wheat (spring) flour

1/2 Tbsp (5g) active dry yeast

1/2 Tbsp (6.25g) vegetarian granulated sugar

1/2 Tbsp (7.25g) kosher salt

About 2 1/4 cups (530mL) room-temperature water, divided

Olive oil

White whole wheat flour is flour that has a white color once ground, despite the fact that it includes both the bran and the germ of the wheatberry. It is milled from white spring wheat (so named because it is harvested in late spring).

You may instead mix white all-purpose flour and brown whole wheat flour in your desired proportion. Keep in mind that whole wheat flour will need more water and more kneading than white flour. If you’re using all white flour, you will need about 1 1/4 cup (300mL) water.

Instructions:

1. Mix flour, yeast, sugar, and salt in a large mixing bowl. Add water gradually until dry ingredients come together into a sticky dough.

2. Knead the dough on the countertop or in a wide, shallow bowl until smooth, about 5 minutes. (If using whole wheat or white whole wheat flour) continue incorporating water into the dough as you knead to maintain a tacky texture.

3. Fold the dough into a ball and return to the bowl, seam-side down. Pat the top of the dough with some olive oil, cover the bowl, and let rise for an hour.

4. Pinch the dough into about 8 balls of equal size (about 110g each). Cover and let rest for 10 minutes.

5. On a lightly floured surface, roll out each ball of dough into a circle about 1/4" (1/2cm) in thickness. Set dough circles on a surface prepared with parchment paper and cover closely with a kitchen towel or plastic wrap. Let rest and ferment for at least 1 and up to 10 hours.

An overnight rest is traditional in Palestine and will create a more complex flavor in the bread (see note below).

6. Remove each circle of dough from its resting place with a metal spatula and roll it out to a 1/4” thickness again. Preheat a baking stone or sheet in the top third of an oven at 500 °F (260 °C), and then cook breads in the oven for three minutes, until large bubbles have begun to form.

7. Flip bread over and cook for another 3 minutes on the other side, until golden brown and puffed up completely.

8. Wrap breads in a kitchen towel or tea towel and allow to steam for a few minutes while the others cook.

Notes

The climate where I live is dry enough that I have discovered a risk of my breads becoming crackers if I leave them out overnight. The dried-out flatbread does puff up in the oven, but the resulting product is not as nice and fluffy as it should be.

Through experimentation, I have found the best method of both preventing drying out and guaranteeing that the flatbreads will puff up during cooking the next day is:

1. Roll out the dough and place dough circles on a lightly oiled surface. Cover them closely with lightly oiled plastic wrap.

2. The next day, fold dough circles back into balls. Place seam-side down and roll out again on a lightly floured surface.

3. Bake as described above.

If you live in a humid environment, the first instructions given in the recipe above should work for you.

[lonelyslutavatar]

I just needed to say that your pocket Martin is a really nice size. Like, he's not bitty bitty nor little child size. He's like a big falafel/burrito and honestly that's best size 10/10 no notes.

burrito sized is the perfect size for giving aggressive kissies and punting into the sun

[mariacallous]

Paul Hollywood, you’ve gone too far.

Recently, the celebrity chef and co-host of “The Great British Baking Show” took to Instagram to share a hot take about Jewish food. Namely, that he thinks pickles are “absolutely disgusting.” In the approximately 30-second video shared on @britishbakeoff, Hollywood goes on a diatribe against the fermented cucumber. “As far as I’m concerned, they’re straight from hell,” he opens. He proceeds to bash pickles’ taste and appearance, comparing the popular snack to slugs and saying they “look terrible” and are “not human food at all.” 

We here at The Nosher could not disagree more. Pickles are a sour, bubbly and crunchy symphony of flavor. They’re a delicacy, and what’s more, they are an integral part of the Jewish menu. (Though, pickled vegetables are prominent in many cuisines across the globe, and not exclusive to Jewish food.) As Nosher Senior Editor Rachel Myerson once wrote, “[Pickles] were ever-present on my grandmother’s Shabbat table alongside chopped liver and egg and onion, a permanent chaperone to the pastrami sandwich at Jewish delis, and packed into self-serve containers at falafel and sabich shops in Israel.”

Additionally, Jews are central to the story of how pickles became so popular in the United States; Jewish immigrants in the late 19th and early 20th centuries helped to bring pickles into the American consciousness through their sale of Kosher Dills and Half-Sours. 

This isn’t the first time Paul Hollywood has gotten Jewish food wrong. Famously, in season five, episode 2 of “The Great British Baking Show,” the contestants were challenged to make Hollywood’s recipe for an eight-strand “plaited loaf” with an even, golden bake. Not once during the episode does Paul or anyone else use the word “challah.” Even worse, when judging the “plaited loaves,” Hollywood claims “[braiding bread] is a skill which is dying off.” Considering the fact that Jews have braided challah for centuries and many continue to do so on Shabbat every week, Hollywood’s claim is simply not true. As Emily Burack wrote at the time, “It is quite possible that Paul, and everyone else on the show, has no Jewish friends.”

The entry for Paul Hollywood’s plaited loaf recipe in his 2012 cookbook “How to Bake” is equally misguided. First, the recipe is titled “Cholla Loaf,” which spells challah in a way that no Jewish person has likely ever spelled it. Additionally, he writes in the recipe description that challah is “traditionally served at Passover,” a holiday where Jews avoid eating bread and other leavened products.

Paul’s lack of accurate knowledge when it comes to Jewish food came up once more in season eight of “The Great British Baking Show,” when the contestants were challenged to make twisted rainbow bagels; another of Hollywood’s recipes that is inspired by Jewish food. 

“Paul Hollywood, neither a New Yorker nor Jewish, is a recognized expert in bread. But it was clear from this technical challenge that he has no idea how to make a proper New York bagel,” Shannon Sarna wrote in 2020. “At some point while tasting the results of the challenge, he even commented that a crispy exterior means that the bagel is overdone. I’m not sure he has ever visited New York City, or even tasted a bagel.”

Yikes. What’s next, Paul? Will you verbally assault lox? Claim bourekas are triangle hot pockets? Where does the madness end? We humbly suggest that whether it’s challah, bagels or pickles, you perhaps consider leaving the Jewish food recipes and hot takes to the experts.

[going-to-ikea-for-the-fries]

IOU. - OC Story

pairing: OC!Victoria "Whiskey" Callahan x MootOC!Valkyrie (platonic) extra: Victoria "Whiskey" Callahan x Simon "Ghost" Riley words: 1.6k~ cw: DEAD DOVE DO NOT EAT, torture and bodily harm (descriptive!), kidnapping, forced starvation, injuries, blood, use of weapons, thoughts of death/dying.

June 4th, 2021. Beirut, Lebanon 1156 hours.

"Valkyrie."

"Watcher."

"Where are you?"

"Currently getting falafel in a nice little food stand."

"So you're free?"

"Depending on the price, I might be."

"No government funds this time, Val."

"So you're paying for this out of pocket? How generous of you."

"Wiring you 25 now."

"Copy that. It just came in. Where's the target?"

"That's what I need you to figure out. One of my assets went dark in Turkmenistan."

"When do I leave?"

"Now."

"...Can I finish my lunch first?"

June 4th, 2021. Ashgabat, Turkmenistan. 2147 hours.

Val crouches down on the tiled rooftop, still warm from the sun that had shined down on it for nearly 16 hours straight during the day, their flashlight illuminating the path that indicated a scuffle, more than a few broken tiles, a few of them displaying bullet holes.

In their ear, an earpiece relayed the audio file that Laswell had sent, a voice they recognized very well coming through. The last comm Whiskey was able to send in before they went dark.

"WATCHER, COPY GODDAMN IT!"

"JESUS FUCKING CHRIST... THIS IS WHISKEY IN THE BLIND, IF ANYONE COPIES, PLEASE RESPOND."

She was out of breath, her voice uneven and loud, a clear sign that she was not just on the run, but definitely being shot at, if the loud bangs between the static of the lack of commands was any indication.

"MY LOCATION HAS BEEN COMPROMISED... ATTEMPTING EXFIL ON FOOT... CURRENTLY BEING PURSUIED... ENGAGING HOSTILES."

"SOUTHEAST BOUND... OUTNUMBERED... AND UNARMED... NEED NEAREST SAFEHOUSE LOCATION."

Valkyrie could hear the panic in the American's voice with each word she said. Val could almost picture it, each step she took, each rustle of clothes, each jump and vault she performed over the rooftops trying to make it across, as she was chased.

Restarting the audio, they started following the steps they assumed Whiskey took, through the broken tiles and gunshot holes, parkouring and vaulting walls and roofs, southeast bound, just like the American likely would've...

And the audio finished just at the same time as Val spotted it.

"AHHHHHHHHH! FUCK! FUCKFUCKFUCKFUCK!"

A large bloodstain on the tile beneath their feet, an attempt at dragging herself away, before being caught, and lifted, the blood splattering as someone carried her off.

Looking around, Val's eyes fixed on the street across the building, both their hands coming to rest on their hips. "Now what?" They murmured under their breath.

June 8th, 2021. Darvaza, Turkmenistan. 0303 hours.

She didn't know how long it had been.

The only sign that time was going by was whenever she'd pass out from exhaustion and dehydration, only to wake up again with a bucket of water being poured atop her, or a cheek-bruising slap being delivered to her face.

It had been a while since she found herself in this situation... and it might have been the delirium setting in, but she couldn't help but feel that she was rusty.

She used to be able to withstand torture sessions much more easily. If they could catch her, that is. She used to see enemies coming much easier than she did this time.

Hell, had Simon really softened her up so much? Or was she just getting old?

Not to say she had gotten weak, or stupid. She hadn't. She had followed procedure and kept her mouth shut. She had told them little else than her full name, her service number and her birthday.

Anything else they wanted? They might as well kill her because she wouldn't speak.

But she had to admit that it was getting to her. She didn't know when it started becoming too much, but it had.

Maybe it was how stuffy and hot the bunker was, in the middle of the stupid desert, God how she hated the summer and the heat...

Maybe it was the waterboarding.

Maybe it was the nail pulling.

Maybe the finger breaking.

Maybe the punches to the stomach until she was puking.

Maybe it was the lack of sleep.

Maybe the barely sutured GSW to the upper right thigh, which, sure they had sewn up, to keep her alive for long enough to interrogate, but that was just about where their hospitality ended, because they didn't provide any pain killers and left it to fester, still in her bloody clothes.

Maybe it was the sensory nightmare that was the sweat slicking her skin, and, oh, how soaked her compression leggings were, sticking to the sensitive skin on her legs.

Maybe it was when they hung her upside down for long, endless minutes, hoping the blood rushing down to her head, coupled with the lack of food, with create a cocktail of dizziness that would make her talk.

Or maybe, just maybe, it was when they tossed her on the back of a jeep and drove her out to the dunes in the desert and left her out there for what must have been multiple hours, under the scorching sun, feeling the sand burn against her face, her mouth gagged with cloth and hogtied like a pig, only to come collect her after a few hours, when she already had blisters of a nasty sunburn forming on the back of her neck, lower back and hands, after she had succeeded in rolling herself onto her stomach to protect her face and neck.

She barely registered the sound of gunshots outside the room, barely awake and shivering, running the nastiest fever of her fucking life, her head hanging low as she was tied to a chair in a room that might as well have been a furnace, baking under the hot sun and sand for the whole day.

The moment the lock is opened, Whiskey raised her head, her hair hanging over her eyes, her eyes squinting, trying to make out the shape at the door, but her eyes were too hazy and her head was throbbing.

"Back for more?" She used the last of her strength to taunt her kidnappers, like she had been for the entire time of her captivity.

She might have been worn down and at the end of her rope, but she'd go down her way... By being an absolute cunt until they put a bullet in her head to end her once and for all.

And when they disposed of her body somewhere in the desert, it wouldn't take long for them to be buried beside her. She knew Simon would make sure of it.

Simon... God, she missed him. What a terrible fucking start to their marriage. She was pretty sure this was not what a honeymoon in the desert is meant to look like.

"Holy shit, you look like crap." Was not the answer she expected, followed by the ropes binding her to the chair to be loosened.

Val knelt by Whiskey's feet, looking up at the brunette with knitted brows and compassionate brown eyes. "You alright?"

Valkyrie. Huh... Seemed like Laswell actually sent someone. Whiskey was starting to wonder if she'd just be considered a loss and left to rot here.

"Took your sweet time..." Whiskey croaked out, causing Val to chuckle and shake their head, their hands quickly undoing the restraints that kept her feet bound to the chair.

"Yeah, well, had to stop and sightsee a little bit, do all the touristy things... You know how it is." Valkyrie replied as they shifted their weight around and helped comb the hair off Whiskey's face. "Can you walk?"

Whiskey gulped a bit, dryly, and nodded, though, really, it was anyone's guess if she really had enough strength to make it from the chair to the door, let alone outside or to town or... god knows where they were.

Using her bloodied hands, she pushed herself up to her feet, wobbling violently from a mix of being light-headed and having been shot in the leg days ago, which caused Val's gloved hands to shoot forward to help stabilize her.

Whiskey knew better than to bat them off, especially now, when she knew she needed help. So, she wrapped an arm around Val's shoulders, and shifted her weight around on her leg.

"Thought you said you could walk?" Valkyrie teased a bit, causing Whiskey to groan and shoot them a look of pure rage.

"Shut..." The American grunted. "Just get me out of here..."

"Alright... Alright... Jeez, tough crowd." Val quipped as they began helping Whiskey out of the room and down the corridor. "You know, whatever you get paid for this, I hope you know it isn't enough to warrant going through torture..."

"Shut up and walk... or so help me God..." Whiskey grumbled.

June 8th, 2021. Tidworth, England. 1218 hours.

Val watched how the door to the helo was slid open, a couple of doctors and medics on the other side, already scrambling to help transfer Whiskey to a wheelchair, to take her in for further examination.

The doctors over at Izmir Air Station in Turkey, to which Val had taken Whiskey per Laswell's orders, had done little else than stabilize her and get her hydrated, fed and on medication, before transport was arranged back to England.

But they worried, of course they did. She was in a sorry fucking state... Even if she was alive and doing better than when Val first found her.

"Wait." She groaned at the doctors and raised her head to look at Val, beckoning them closer. "C'mere."

Val approached, only to have Whiskey's hand reach out to bring them close, allowing the American to whisper in their ear.

At first, they didn't know what was being said to them, just a string of nonsensical numbers that seemed to have no rhyme or reason...

Only for, as she pulled away, Whiskey to add:

"I owe you. Call me if you need anything."

for @superhero-landing because our OCs are basically ebsties from this point forth.

[oysters-aint-for-me]

i’m sooo hungry i want a big fuck-off sandawich. with turkey and bacon and lettuce and tomato and cheddar cheese and mayo and honey mustard and crumbled up potato chips and avocado mash and red onion on toasted marble rye. or a loaded omelette with green pepper and red pepper and yellow pepper and cheese and broccoli and mushrooms and bacon. oh fuck or a stir fry with broccoli and mushrooms and basmati rice and teriyaki sauce and and onions and tofu crumbles fried up all nice and brown. i’d even go for a humble baked potato with melted cheddar, sour cream, chives, and bacon bits. GOD i’m hungry. maybe i should go get lunch or something. hnnng i just typed lunch and one of the emoji suggestions was the falafel in the pita pocket and now i want THAT. unfortunately there is cat on my lap so alas i am stuck with fantasy….

[siliconosaurus]

Chip n' Dale Falafel Pita Pocket Disney Munchlings Plush – Street Food

[tastesoftamriel]

The Drowsy Owl

A taste of Bangkorai in Hallin's Stand's oldest tavern. Weekly specials include basket of roomali roti and yoghurt dip of the day.

Lassi of the week: Coconut and banana

Morndas

Evermore roast chicken rice, served with a rich chicken broth

Tirdas

Fried goats cheese pita pocket, with falafel, breaded Damar Farmstead goat cheese, salad, pickled chilis, and tzatziki

Middas

Horse steak, served medium with mango chutney and curry cream sauce

Turdas

Bangkorai goat cachupa, with beans, lentils, corned goat, spicy goat sausage, and root vegetables

Fredas

Millet and Beef Stuffed Peppers, with fried goat chorizo

Loredas

Halcyon Lake catch of the day, grilled over coals with lime and scorpion pepper sambal

Sundas

Northglen Farm roast goose, with goose fat gravy and a saffron bulgur and date stuffing

[cricketnationrise]

Ficlet Fest 👏🏻 Ficlet Fest 👏🏻 Ficlet Fest

5:17pm, Sheep’s Meadow (Central Park), Henry Fox-Mountchristen-Windsor

FICLET FEST (my favorite time of year) enjoy!

read the rest of the ficlet fest 3 fills here

❤️🤍💙❤️🤍💙

central park, 5:17pm

With Alex down in DC for the weekend, Henry takes himself on a date around the city to distract himself. Yesterday had been filled with meandering his way through the MOMA and soliciting hole-in-the-wall falafel places from locals. (They’d actually answered him, too – sometimes being a prince has its perks.) 

Today he’d gotten lost in an indie bookstore for a few hours, trailing his fingers along spines of old favorites and plucking out new titles based solely upon, as Alex would say, the vibes. He thinks about going home and reading in the bay window of their bedroom, but the beautiful weather draws him toward Central Park instead. For once, David isn’t with him, so Henry has more options for where to fall into a new book. He’s been itching for a chance to visit in the Sheep Meadow or eat at the Tavern on the Green, so Henry lets his feet carry him to an unoccupied tree at the edge of the meadow, and settles in for a long reading bout.

He comes back to himself in stages. The delighted shriek of a nearby child pierces through the book fog. Then his arse starts to protest sitting on the ground for so long, not letting him dive back into the story. And then his stomach’s empty rumblings make themselves known, and Henry surrenders to his body’s needs. 

Regretfully, he picks up his things, says a silent, thankful goodbye to the tree and strolls away, taking the longest route possible to the restaurant. He’s hungry, yes, but he’s not in a rush to leave this section of the park. He can feel a small smile on his face when he remembers that the first anniversary of Stonewall was celebrated here.

The restaurant has just come into view when his phone buzzes in his pocket and Henry laughs when he sees the name on the screen; apparently Alex updated his own contact card (again) before he left for the White House.

Buttercup’s Strumpet I would never go against Zahra in any way shape or form but AT LEAST three of these meetings could have been an email Miss you

Miss you too Are you free enough for me to call you while I eat dinner? I’m getting a table outside.

Buttercup’s Strumpet Yes! Wait You’re outside??? I figured you were just going to drape yourself over the chaise like the world’s sluttiest blanket waiting for your man to return

Your mind is a wonder that should be studied.

Buttercup’s Strumpet :p Call whenever you’re ready sweetheart I wanna hear all about your day

❤️ Will do.

[424151998]

I am in Athens and tomorrow I am going to Tbilisi

Athens is cool at first I was scared and kept thinking I was gonna get pick pocketed but it’s actually extremely chill here. I’ve been wearing the same outfit the whole time tracksuit pants and cardigan and hoodie with the addition of fleece and long sleeve and two puffer jackets and scarf wrapped around my head today and gloves coz it was like 10 degrees lol soooo not that bad but it felt hellish to me it’s gonna get sooooo much worse and I’m scared

Ummm yeah having withdrawals too so I’ve been sleeping a lot and feeling irritable but I’m optimistic that I’ll be feeling more normal soon

I didn’t go to any of the ancient ruins coz they cost money so I just saw them from a distance

Just tonnes of walking and eating

Food:

Tis theatrou to steki twice now…first time was better..first time I was like 😍 marinated anchovies and vegetables in vinegar and garlic and bread and saganaki w lots of lemon 😍 second time we got like an omelette which was average and meatballs which were boring and such a bad choice by me hmm kinda just like eating bread with little accompaniments rather than bigger dishes, cheap place

Went to some place max’s friend recommended that had vinyl records as placemats and we had this amazing soup with ceviche but after that dish it wasn’t as yum it was like a big stir fry type thing and that’s just not really my thing but max really enjoyed it and also some coconut rice thing which again meh I don’t really care but that’s just vegetarian food I’m so meh but also again I am in a state of withdrawal so maybe I’m just pretty anhedonic. We did get a little carafe of wine which was soooooo good and also some digestif after I forget what it was called but similar to ouzo super strong and when we got home I passed out I felt so drunk

We went to Atlantikos this like tourist famous fish restaurant for lunch and it was good yeh idk max was really into it we had squid and it was fine idk I think we ordered badly coz I was jealous looking at some of the other tables

We had giros at o kavourras which was so effing yum

We’ve also had a couple falafel wraps

I keep waking up super early it’s funny coz my sleeping pattern is so fucked up in Melbourne it’s like super normal here I wake up at 7am like 🤩and then have to wait til midday for max to wake up but anyway yeah it’s crazy I’m like early bird here but for some reason I don’t wanna leave the apartment without max I could probs go walk around and get a coffee but I’ve just been chilling on my phone and reading my kindle hmmmm until like 1pm when we leave the apartment , after about 5000 steps im fucking done and Need to rest before I can keep going..

Currently in bed and gonna go back out at some point idk I have these Greek cigarettes I might have one later but only one

Step count:

Wednesday: 12,299

Thursday: 12,719

Friday: 11,367

Saturday: 21,146

Sunday: 5,785

Monday (so far, will update): 8,521

Umm what else I keep having insane nightmares which is disturbing but I’m Hoping it’s just my brain cleansing itself …nd max says I’m grinding my teeth heaps so maybe I’ll get teeth grinding Botox when we get to Istanbul but idk

Lol

Ummm ok that’s all

Oh yeah and I’m obsessed with how easy it is to get thru the metro gates like soo amazing and not scary like they just stay open if u put your hand in front of them unlike the myki gates that feel like they’re gonna fully slam my pelvis

[beesmygod]

Visiting PVD for the first time ever in November, where should I have dinner

oh shit! you are genuinely very lucky. for all my produce shit talking, i think RI is like a secret american paradise for food lovers. this place is genuinely fucking nuts and has a little bit of everything.

if you get out of the city (or maybe they have one downtown idk) you should go to olneyville new york system restaurant (the name is insane i know) and order a "hot wiener all the way" to enjoy the uniquely rhode island experience of having an extremely hairy italian man line up like 10 hot dog buns on his arm and slap a bunch of meat sauce everywhere. i have not had this experience yet. but i want to.

east side pockets has great gyros and falafel but the gyros come with like. franks red hot on them for some reason. so. dont get that and youll have a great meal.

go to literally any pizza restaurant and you will have the best pizza of your entire life. bar none. unquestioned. im partial to rosa mia's but they're a little outside the city.

there's also that conceptually nuts restaurant we went to lately that is a twin peaks themed BBQ restaurant (?????????) which was really good and has a guyanese takeaway place right next to it ive been meaning to try called "pan a day takeaway". it looks awesome lol

eat well and irresponsibly!!!! theres so much good shit

[hebrewbyinbal]

🌯🍞 **Pita vs. Challah: The Great Bread Debate!** 🍞🌯

Hey everyone! Let's settle a delicious debate: Are you Team Pita or Team Challah?

**Team Pita**: This flatbread is super versatile, perfect for stuffing with falafel, hummus, or shawarma. It’s like a pocket that holds all your favorite flavors!

**Team Challah**: This braided beauty is slightly sweeter and perfect for Shabbat dinners. Imagine tearing into a soft, fluffy piece dipped in honey or used to make the ultimate French toast.

Why pick one over the other? Maybe you love the convenience and versatility of pita. Or perhaps the rich, slightly sweet taste of challah makes your heart sing.

**Pro Tip**: Pita pairs best with Mediterranean dishes, while challah is fantastic for sandwiches, French toast, and festive meals.

No matter what team you are on let’s make sure that you pronounce it like a native Hebrew Speaker!

Comment below with your favorite and why! Let the bread battle begin! 🥖🥙💬

[archonfurina]

ok now i need to know your top 5 favorite foods!

This is tough because I love food!! But I'll try and add pictures too

Falafel with couscous and salsa. I haven't had it in soo long bc I'm depression and making food is effort

2. Christmas food!! So basically salmon and potatoes, ham, rosolli, carrot casserole, potato casserole, rutabaga casserole, and salads. This picture doesn't really look so appetizing and it's missing salmon but it's good.

3. Tortillas or pita pockets with minced meat. It's soo easy to make and I always make this when I can't cook but don't want to eat a frozen meal or something

4. Iskender kebab. I don't know what to say about this one except it's good. I've also eaten a lot of Turkish dishes recently bc of my mom's boyfriend, but I don't remember their names so I put this. It's my favourite anyway I think

5. Pizza, specifically one with salami, ham, jalapenos, pepper, olives, pineapple. That's my photo when I made it myself and again doesn't look the best dhjfajdhsf :(