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aesethewitch · 8 months ago

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Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

#aese speaks #witchcraft #witchblr #kitchen witch #kitchen tips #food magic #hearth witch #kitchen magic #kitchen witchcraft #cooking tips #beginner witch #witchcraft 101 #witch community

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bellyasks · 5 months ago

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menu for a restaurant that specializes in overstuffing its customers (aka a silly prompt list)

Ask your server about dietary accommodations. Each meal is made to order, substitutions and alternative ingredients are available! All meats may be replaced with plant-based alternatives upon request. (And pick a meal to feed your favorite character--if they can finish it, they get one dessert on the house!)

Breakfast (all orders come with a side of home fries, fresh fruit, or your choice of meat)

Full Stack of Pancakes - Emphasis on "full." Lucky seven big fluffy pancakes, each with a different additive of your choice.

Big Ol' Bagel - A hefty bagel the size of your plate, toasted to order and topped with whatever you'd like.

Ostrich Egg Omelette - Okay, not really, but this omelette is made with two dozen eggs--the equivalent of one ostrich egg--and filled with your choice of meat and veggies.

Loaf of French Toast - A dozen thick slices of French toast topped with whipped cream and fresh berries.

Plus Size Pork Roll - A classic pork roll egg & cheese on our signature giant bagel.

Lunch (all orders come with a side of chips or fries)

Peanut Butter & Jelly Belly - The biggest PB&J you've ever seen, slathered generously on a buttery toasted baguette.

Quadruple Decker Club Sandwich - Your choice of meat with mayo, lettuce, tomato, and bacon, heaped on between four slices of bread.

Piece-A Pizza - This slice is equivalent in size to an entire large pizza and covered with your choice of toppings. Perfect for people who are lying to themselves when they say they'll just have one piece.

Double Footlong - Two feet of classic Italian hoagie on a fresh-baked roll.

Stomach Stretcher - They say eating a head of lettuce is a great way to stretch your stomach out, and that's exactly what this giant salad will do. We bring you the lettuce, you take it to the salad bar and add the rest.

Dinner (all orders come with a side of rice, fries, baked or mashed potato, or a fresh vegetable medley unless marked *)

Sushi Bloat Boat - A sushi boat big enough for a full table, pricey to share but free for any one person who manages to finish it alone.

Box of Pasta - A full 16oz box of pasta (your choice of spaghetti, penne, or linguine) tossed in Alfredo, marinara, or a white wine sauce. Add your choice of meat for an extra $2.

Full Size Fish & Chips* - An entire 10-20lb cod (ask your server about choosing a fish) cleaned, battered, fried, and served with steak fries.

The Whole Farm* - A barbecue variety platter. Pulled pork, brisket, ribs, and chicken breast slathered in our signature sauce, with an ear of corn, baked beans, and coleslaw on the side.

Raised Steak - A 48oz grilled ribeye. Also available as an equivalent weight of seasoned and grilled portobello mushrooms.

Dessert

Paint Can - A creamy and colorful milkshake served in a one gallon paint can. See the ice cream counter for today's available flavors.

Loaf of Bread Pudding - Warm bread pudding made with an entire loaf of bread, topped with an optional scoop of vanilla ice cream.

Root Beer Bloat - A classic float with your choice of ice cream. The twist is that this dessert holds two liters of root beer and a portion of ice cream to match.

Burp-day Cake - A seven-layer slice of chocolate cake guaranteed to be the size of your head or it's free, topped with a thick crust of fizzy Pop Rocks.

Gobbler Cobbler - A pie-sized dish of peach, blueberry, or apple cobbler, topped with three optional scoops of vanilla ice cream.

#THIS IS SO GOOFY IM SORRY ......................................#belly kink #tummy kink #stuffing #stuffed belly #prompts #belly #brief prompt #my post

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alexanderwales · 5 months ago

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Alright, here's my dream Stardew Valley style game, designed for my own tastes.

You come to a small town with the usual twenty to thirty people. It's in the middle of nowhere. It's a fantasy town, and no one actually farms anymore, partly because it's only questionably profitable, partly because a lot of the knowledge has been lost. Instead, everyone uses these magic doodads which are very powerful but also very limited. The tavernkeeper has a doodad that makes him a single kind of weak ale and a single variety of off-tasting wine. The clothier has basically a square mile of linen to work with, and everyone wears her drab clothes. Tools are made from a doodad that the blacksmith owns, not even made of any actual metal, just a material that wears away after a month and needs to be replaced by a new copy from the blacksmith's doodad. People get their meals from the doodads. They get their medical checkups. It's all a bit shit.

Because I'm a worldbuilder at heart, I would have this all exist in the wake of a large-scale war that depleted the town of its fighting-age population, with the doodads being a sort of government program to ensure that more of the lifeblood of the town could be drained away. And for there to be some reason for the town to continue existing, perhaps the government is harvesting some resources necessary in the creation of doodads. That's enough for a pro-doodad faction and maybe some minor drama with them, though I do like the idea that the only reason things are Like This is because there was a war and things got bad. It's not necessarily a bleak town, but there's definitely a listlessness to it, a "what's the point".

So you're a farmer, but no one is really a farmer anymore. Maybe there are a few books, but you don't learn farming from books, you learn it from practical experience; that's a lot of what this game is about. When you start, there's no one to buy seeds from, there's just a bunch of wilderness where farms once stood, now all long overgrown.

So you go out and forage, for a start, and you clear the land, and you pay attention to the plants and how they can be used, and you start in on making recipes with them, maybe with the help of your grandfather's old, partially incomplete books. You find some wild corn that's a descendant of the old times. You find some tomato seeds in an urn. You discover potatoes because you see them dug up by a wild boar, which itself was once a domesticated animal.

In my ideal game, you need to pay attention to the soil quality, to how far apart things are planted, to what crops work well together. Farming is a matter of companion planting and polycultures. You get some chickens by giving them consistent feed, and you keep them around because they're natural pest control. Your climbing beans climb the stalks of your maize. You're attracting pollinators. (From a gameplay perspective, yeah, we probably put this all into a grid, and you have crop bonuses from adjacencies, and emergent gameplay that comes from all that, some plants providing shade, others providing nitrogen fixing.) You're a scientist making observations about the plants, maybe with your incomplete book giving you confirmation on the nature of all your crops once you hit certain production goals or a perfect specimen or whatever.

Cooking is the same. There has got to be a system that I like better than just "combine tomato with bread to get tomato bread". I'm pretty sure that it's some variant of the actual process I use when cooking, which is making sure that things are properly cooked, balancing flavors against each other, adding in a little salt or acidity or umami or whatever. Time in the kitchen, in this game, is often about making meals, ensuring that if you have a fatty piece of meat you have some asparagus that's coated with lemon to go with it. (From a gameplay perspective, I think building the dish once is probably sufficient and it can be automated after that, and building the meal is the same. I don't want to play this minigame every time I'm cooking a dish, I just want to play it a single time until I have good knowledge of the best way to grill a BBQ chicken breast with a homemade sauce.)

But if we're having a little minigame here where we pay attention to how long we're cooking the kale to make sure that it's the right texture, and we're paying attention to abstractified mouthfeel and palette, then we can get something else for free: variation. See, you're not just cooking to get an S grade, you're cooking for people with different tastes. The cobbler has a sweet tooth, the librarian loves fruity things, the mayor cannot stand fish, that sort of thing. From a gameplay perspective, maybe we represent this with a radar graph with some specific favorite and least favorite individual flavors, and maybe it's visible to the player, but the important thing is that player gets feedback and have a reason to strive for both "good" and "perfection" and some of this is going to depend on the quality of the ingredients.

And this is, gradually, how the town is brought back into the fullness of life. You're not just cooking for these people, you're also selling them food, and they're making their own recipes, and all the stuff that's not food is making their businesses not suck anymore. After the first test keg of ale goes swimmingly, the tavernkeeper wants more, a lot more, and puts in an order for hops, wheat, grapes, anything he can use to make things that will improve nights at the tavern. The clothier will skeptically take in wool and spin her own yarn, and then eagerly want more, because how awesome is it to have a new textile? There's a chemist who is extremely interested in dyes and paints, and wants you to bring him all kinds of things to see what might be viable for going beyond the ~3 colors that the doodads can provide.

So by year two, if you're doing things right, you're the lynchpin of the revivalist movement. People are now moving to the town, for the first time in decades, because they hear that you're there and doing interesting things with the wilderness. Maybe there are other farmers following in your wake, but maybe it's just new characters who are specifically coming because a crate of wine was shipped to the capital city. Maybe some of them bring new techniques for you, or a handful of plants from a botanical garden, and there are new elements for the minigames, or maybe some automation for the stuff that's old hat.

I think something that's important to me is that there's a reason for the crops you plant and the things you do. I always like these games best when it feels like I'm doing something for someone, when I can look at a plot of cabbages and think "ah, those are the cabbages I owe to Leon". Where these games are at their worst, everything is entirely fungible and I've planted eight million blueberries because they have the highest ROI.

And yeah, in most of these games, there are other minigames like fishing and mining and logging and crafting, and since this is just a blog post and not a game, I definitely could massively expand an already sizeable scope.

I think for mining the player would use doodads of their own, and maybe you could make a mining minigame out of that, using the same planting tile system to instead create an automated ore harvesting machine that plumbs the depths of the earth (possibly dealing with rocks of different hardness, the water table, and other challenges along the way).

Fishing is a question of understanding the different fish species, what they eat, where they congregate, and then setting nets or lines, since I have never met a fishing minigame I really enjoyed. Again, there's some idea that the player is gaining information over time, building up a profile of these fish, noticing that some of them go nuts when it rains, understanding the spawning season, that they go to deeper water when it's cold, etc.

Crafting really depends on what you're crafting, but if you're reintroducing traditional artisan processes to this town, then people are going to need tools and machines and things. I'm not sure I know what a proper crafting game looks like. The only experience I have to draw on is wood shop, where I made wooden boxes, cutting boards, and picture frames. Since this is an engineering-lite puzzle-lite game, you could maybe do something in that vein, e.g. defining a number of steps that get you the correct thing you're trying to make, but ... eh. I love the idea of designing a chicken coop, for example, or building a trellis if I want my climbing beans to not need maize, or whatever, but I don't know how you actually implement that. There are definitely voxel-based and snap-to-grid games where you build bases, and I tend to find that fun ... but it's mostly cosmetic, for the obvious reason that doing it any other way than cosmetic requires programmatic evaluation, which is difficult and maybe unintuitive. The closest I think I've seen is ... maybe Tears of the Kingdom? Contraption building? But I don't know how you translate that to a farming game. Maybe I should ask my wife about this, because she's always doing little projects around the house (an outdoor enclosure for our cats, a 3D-printed holder for our living room keyboard, a mounting for our TV).

Making an interesting crafting system is difficult, which is why pretty much no one has done it.

And if I'm talking pie in the sky, without concern for budget or scope, I want the villagers to all have a mammoth amount of writing for them. I want petty little dramas and weird obsessions, lives that evolve with or without my input, rudimentary dialog trees that let me nudge things in different directions. This is just an unbelievable amount of work on its own, it would be crazy, but I would love having a tiny little town game where sometimes other people would fall in love. I would like to be invited to a wedding, maybe one that happened because I encouraged the chemist to hang out with the clothier, and in the course of working together on dyes, they fell in love. With twenty people in town and another ten that come in over the course of the game if you hit the right triggers, I do think this is just a matter of having a ton of time/budget. You write tons and tons of dialogue so there's not much that's repeated, you have some lines of conversation between characters that are progressed through, you have others that trigger off of events, and then you have personal relationships between NPCs that can be progressed through time or with player intervention. Give single characters a pool of love interests, have their affections depend on their routine which depends on what's changed in town ... very difficult to do without spending loads and loads of time on it though.

Anyway, that's one of my dream games. No one is ever going to make it, it would be a niche of a niche, and as scoped here, is too much for a small team to ever actually finish, let alone polish. But it's the sort of thing I'm imagining in my head when I think about playing Stardew Valley and its successors.

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kcrossvine-art · 1 year ago

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Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

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The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

#cross cooks lotr #lord of the rings #middle earth #food recipes #digital art

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homeofhousechickens · 8 months ago

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I saw this chart being shared around which was either made by an AI/bot or a very misinformed person (notice how it keeps repeating high nutrition value on colors that should def give you the ick) so I'm going to share my egg yolk color post from my patreon.

And here is my 2 year old patreon post if you want to learn what yolk colors really mean/ I think it covers everything besides blood/meat spots which are just due to the oviduct or blood vessels getting damaged in the egg laying process

"Its uncommon but sometimes egg yolks can come in a variety of colors besides shades of yellow and orange. Egg yolks are usually various shades of orange and yellow due to Xanthophylls, specifically Lutein. Xanthophylls are a yellow pigment and a type of carotenoid mostly found in leafy green plants. These pigments are what give free range chickens such a nice rich orange color to their yolks. There is a catch though, us humans know that lutein is what makes egg yolks that nice color so sometimes companies add it into their feed to give the impression that their poultry feed is healthier then their competitors. Sadly this also means that nice orange egg yolks don't necessarily mean the chicken that laid it lived a nice lifestyle. There are other egg yolk colors besides orange and yellow, such as white for example. This only happens when the hen in question is on a diet severely lacking in sources of Lutein, so no corn, leafy greens, grains, ect. So it usually means a chicken is lacking nutritionally and will be fixed immediately when on a better diet. Bright red is another color that can be caused by a variety of reasons. Red yolks can be from a hen eating a lot of sources of lutein and red pigments, such as nice green grass. peppers, or it can be from trauma in the oviduct which led to blood being in the yolk. Sometimes its just nutrition but its always safe to check your eggs over in case this is unusual for your hen. Another interesting color is black and green. These egg yolks are usually caused by cottenseed meal. They are this color due to an overabundance of Gossypol a yellow and brown pigment that is toxic in high amounts to both humans and chickens and very abundant in cottonseeds. Cottenseed meal is sometimes used in some poorer quality feed and silage as filler and as a protein source even though it has anti-nutritional properties. Sadly this can have a negative effect on chickens who eat to much causing long term damage to their digestive health and physically changing their crop. It can also cause eggs to become rubbery in texture and have pinkish egg whites. For these reasons you never want to eat egg yolks of this color. Lastly we have olive green. Olive Green egg yolks are most commonly caused by curious chickens eating acorns or by being fed acorn meal. Not only do acorns cause the bizarre change in color they also cause the eggs to taste weird. Acorns have a high amount of tannins in them, just like tea and just like tea they tend to have a naturally bitter flavor, not something you want to taste in your eggs! Tannins can also be toxic in high amounts so be mindful of your chickens diet if you see them. I think that covers most varieties and the reasons they happen. Its generally a good idea to not eat eggs that are questionable or a weird color in anyway, especially since some dangerous bacteria can change the color of the egg yolk or even the egg whites. So if your eggs arent the usual yellow and to reddish orange shades it may be a good idea to throw out the egg." https://www.patreon.com/posts/64183457

#chicken #chickenblr #egg yolk colors #my patreon is not usually this informative lol usually its just bird pictures every now and again #eggs #chicken eggs

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secretsandwritinggs · 7 months ago

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Baby, you're my sugar

pairings - Cobra Kai characters x you/non-binary reader

kg's notes - i just wanted to make something that was cute, fun, and overall a new layout of how I would present my headcanons. so here are the Cobra Kai characters sharing their favourite sweets with you, because they love you!

Demetri Alexopoulos - he would really love to share a Whatchamacallit or Cherry airhead with you and tear off small pieces and feed them to you. he goes from doing that to having it in his mouth to 'feed' you like that when you know the truth is he wants a kiss from you which you happily accept with chocolate on your face from the Whatchamacallit.

Miguel Diaz - he would love lots of Spanish candy and would tend to bring you back a lot of it, especially since he makes frequent trips to Mexico to visit family. the different varieties and textures make you both excited (and nervous) to try them and he'll make sure to take note of which candies you prefer so the two of you can enjoy them together, even if some of them aren't in his personal preferences but he likes seeing you happy.

Robby Keene - he's definitely spicier than anything actually sweet, but he tries to get something not so spicy for you to try, which makes you scoff and say you could handle it. he looks at you funny knowing that you're either lying to him or telling him the truth, either way he's intrigued about how motivated you are to try his "spicy" candies. if he doesn't eat candy he shares the corn nuts with you and you say the ranch flavor is your favourite.

Eli "Hawk" Moskowitz - he's the type who really appreciates sour candy and if you don't like it he's willing to share his dark chocolate with you. he wasn't raised eating candy, so you two would share a slice of fruit like: watermelon, apple, orange, or whatever kind he has in his pantry the moment. you actually started his love of chocolate (he would never admit this to your face but he would tell Demetri and Anthony) after telling him to get you some during your period since it helped you with the cramps, even though he retorted with a banana when you asked for the chocolate.

Anthony LaRusso - he would get the little variety packs like Kit Kats, Buenos, or anything chocolate related. he's not a big fan of regular-sized or larger chocolate (like King-size Hershey bars), since it now makes him uncomfortable to eat so much chocolate again. he would unwrap it and feed it to you instead of allowing you to make it yourself, although he would only allow you to take a couple of pieces of chocolate before hiding it in his room. he got better at hiding candy because you were sneaking around while he was trying to hide it once.

Samantha "Sam" LaRusso - similarly to Eli, she would rather eat fruit than real candy, but she sometimes eats real candy and it normally comes from Italy instead of here, America. she's not a fan of chewy or gummy candy, so the cappuccino candy she likes comes as a hard candy to make it last longer, plus she says it's better than the coffee you might get at a coffee shop. you're on the fence about that. it's not your favorite thing while it's hers and you offered her yours to see if she would like it and that is to be determined…

Tory Nichols - she's used to sharing a lot of things especially with her brother (Brandon) because that's all she knows, so it's no surprise when she offers you pieces of her chocolate. she's more on the bitter side of things like something rich—an espresso or a cappuccino if you will for her chocolate, although there are rare times when she would eat Sour Patch Kids or Jolly Ranchers (blue raspberry and watermelon are her favorite flavorus).

[I will add Kenny, Shawn, Aisha, and the adults depending on how well this does and I still need to finish my fic and the last two suggestions in my drafts right now]

#secretsandwritingg’s work #personal headcanons #character headcanons #cobra kai headcanons #cobra kai #demetri alexopoulos #demetri alexopoulos x reader #miguel diaz #miguel diaz x reader #robby keene #robby keene x reader #eli moskowitz #eli moskowitz x reader #anthony larusso #sam larusso #sam larusso x reader #tory nichols #tory nichols x reader #purple suggestions

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iliketangerines · 7 months ago

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helloo could i request a fem!reader throating a creamy blueberry popsicle in front of mk11 kuai liang? reddened lips from the cold, taking great care not to let the cream drip - i'll leave whether or not the reader is self-aware and how much kuai liang loses his cool to you ;)

losing cool

a/n: mmmmm...old man kuai liang...i love him so much

pairing: kuai liang x gn!reader

warnings: nsfw (MDNI), blowjobs

it was an unbearably hot summer day, the sun was blazing overhead, and the training grounds provided no shade or relief to the trainees

even Kuai Liang could feel himself sweating and gradually heating despite his cryomancy, and he found himself coating his hands in ice to feel some semblance of coolness

lunch break had finally come, and all of the trainees had rushed off to the kitchens to pour themselves a glass of ice water

thankfully, the cook had provided all cold dishes today and added no further heat to the already sweltering day

Kuai Liang oversaw the room, watching as the initiates ate their food and complained about the heat of the day, and he saw you in the other corner of the room doing the same

you were one of the mentors, already having completed your training, and one of the few that could match Kuai Liang’s fighting prowess

he can see the way sweat droplets gather on your forehead and how your skin was slightly flushed from the heat, and then you glance at him

Kuai Liang gives you a nod and turns back to look at the initiates, pursing his lips together and hoping that the nod had passed as natural and that it looked like he wasn’t staring at you

finally, as the first few trainees finished their food, the cook brought out a large cooler and opened it, showing packaged popsicles that the cook had bought in the nearby village especially for this day

almost immediately there is the sound of chopsticks clacking hurriedly as they rush to finish their food and grab one of the rare sweet treats

soon, the trainees disperse with their popsicles in hand, left to their own devices for the next two hours, and the chef finally brings out food for the mentors and Kuai Liang

it’s a quiet murmur in the dining room as the chef takes the empty dishes and plates, and you sit right across from Kuai Liang, quiet as you eat your food

he can see the way your eyelashes flutter and how you focus on eating your food, always so focused, always so determined and serious

turning back to his own food, Kuai Liang finishes up the cold noodles quickly, and he stands up to grab his own popsicle from the cooler

there’s a variety of flavors, but he chooses the corn-flavored one, a small childhood memory he shared with his mother and older brother

you soon finish your food as well, and he sees that you grab a blueberry-flavored popsicle and then you sit back in front of him and unwrap it

it’s already dripping, condensation building on the surface and slight drips of the cream starting to fall off and hanging on the bottom

you waste no time, dragging your tongue along the base of the popsicle and humming at the taste as your eyes light up in delight

Kuai Liang can’t help but replace the image of the popsicle with something more lewd, and he nearly chokes on his own as the thought intrudes in his head

you are his prized mentor, one of the best, he shouldn’t be thinking of you like that, and yet he keeps watching you as you lick up and down the popsicle

it’s almost torture as he watches the blue coat your tongue, and then your wrap your lips around the tip and suck on it

he can see how it bobs slightly from how your tongue licks at the tip, and Kuai Liang looks back down at his own popsicle and hurriedly takes a bite out of it

suddenly, the room was more stifling than before

Kuai Liang lets the flavor melt in his mouth and dares another glance back up at you, and he coughs at the sight of the popsicle halfway down your throat

your lips are shiny and red, and you looks so focused, eyebrows furrowed and eyes slightly squinted as you eat your popsicle

you look at him coughing, and you ask him if he was alright in that sweet voice of your, and Kuai Liang waves you off, nodding his head

you’re just eating a popsicle, just a blueberry flavored popsicle, but he can’t stop thinking of you on your knees and in between his legs

would your tongue drag along the length? would you dip your tongue into the slit and listen to him groan? would you take him just as well?

he squeezes his free hand and finishes off the rest of his popsicle, hoping his face wasn’t as red as it felt, and he bows to the mentors before taking his leave

closing the door to his room, Kuai Liang wastes no time in pulling down his pants, leaning against the door and stroking at the hard length

his hands are calloused and rough, but he knows that your mouth would be soft and wet

he can’t help but imagine his fingers buried in your soft hair and your lips stretched around the girth

you would look so beautiful, so gorgeous as you tried to take him deeper and deeper, Kuai Liang lets out a moan at the thought

would you look just as focused? so determined? or would your eyes be hazy and teary as you bob your head up and down?

your moans would be so sweet, and he wants to know what you would do if he held your head down on his cock

perhaps you would choke and gag, struggling to breathe as he held you down there, or perhaps you would take it well and just stare up at him through those wet eyelashes

Kuai Liang groans, hand pumping quickly at his cock, and he groans as he cums, his seed splattering onto the floor and staining his hand

the image of your face covered in his cum flashes across his mind, and he closes his eyes as he imagines you sticking out your tongue for him and then happily swallowing him

he opens his eyes and breathes heavily, staring at the white on the floor before he finally tucks away his softening cock and walks off to the bathroom to clean off the stain

you haunt his dreams, and Kuai Liang isn’t sure how much longer he could take it

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housecow · 3 months ago

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Hey Housie, what is your goto snack? That thing that's always good?

cute nickname though i read it in marge simpson’s voice!!

so... i don’t really have a go to snack because i desperately need variety to keep overeating 🫣 if i HAVE to choose smthn, like i was at a gas station—ranch flavored bugles lmfao. or the ranch corn nuts?? or the twin snakes gummy candy… or the largest 3 musketeers bar they have

#talk #ask

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omg-snakes · 5 months ago

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Hi! I have a question about feeding my 3yr old corn snake. Hes 340g and ive been trying feeding him every 14 days. But I cant seem to find mice that are big enough and he acts hungry all the time lately. Are rats ok once in a while or should I just give him more than one mouse all the time? Thanks!

Hey, friend!

Rats are okay and strongly encouraged. Corn snakes often do act hungry when they don't actually need more food, and they can beg themselves into obesity so be mindful of that. If his body condition is good or if he's a little lean, then he might be actually hungry.

A snake that size and age should be eating about 35-ish grams of food every 10-ish days, which is a large (but not jumbo) adult mouse or a large pup/small weaned rat. You can also offer two mice that add up to 35 grams, an extra-small chicken chick, or a small quail. Once or twice a year you can also offer ONE quail egg (they're very rich; just one is enough.)

Variety is the spice of life, so switch it up as often as you are comfortable doing!

Really, corn snakes probably shouldn't be eating only one species of prey their entire lives. We do this in captivity for our own convenience but, like, it's definitely not natural. We don't do this with any other animal we keep. Dogs and cats have different flavors of canned food and multiple types of meat and veggies/grains in their prepared dry foods. Insectivorous lizards (should) get different types of bugs on rotation. Even fish get more species variety in their food than snakes!

I should mention that corn snakes in captivity have become a little bit like "chicken nugget kids" where they are so used to eating one type of food that they might be hesitant to try new things at first, especially when it comes to rats. I suspect rats are less yummy-smelling than mice to the snake palate. You may need to poke a little hole with a pin in the head of a thawed rat to expose some brain. Brains are mostly fat and fat = flavor, so that's usually enough to convince a neophobic snake that what's been placed in front of them is, in fact, delicious food and not a weird warm fuzzy rock or a dangerous but strangely unmoving predator.

I hope that makes sourcing food a little easier going forward, and that your buddy is happy and well-nourished!

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usnatarchives · 1 year ago

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A Culinary Journey Through Presidential History 🥪🍰🍽

Delving into the culinary history of the White House is a fascinating exploration of taste and tradition. This article embarks on a delicious journey through time, highlighting five remarkable recipes from the kitchens of past U.S. Presidents and First Ladies. These recipes not only offer a taste of history but also reflect the diverse palates and influences that have graced the Presidential table.

Bess Truman's Bing Cherry Mold

Bess Truman, known for her skill and style in the kitchen, contributed a variety of recipes that satisfied many. Among these, the Bing Cherry Mold stands out. This dessert, a perfect blend of sweetness and texture, reflects the simplicity and elegance of the Truman era. Truman had specific dietary preferences, famously disliking onions, and maintaining a healthy diet, but this dessert was a family favorite, indicating a balance between health and indulgence.

Rosalynn Carter's Plains Cheese Ring

Rosalynn Carter's Plains Cheese Ring is a savory delight that hails from the Southern culinary tradition. This cheese appetizer, named after the Carter's hometown in Georgia, is a testament to Rosalynn's commitment to bringing a touch of home to the White House. Its rich, creamy texture paired with the tang of sharp cheddar and the sweetness of strawberry preserves, offers a unique and memorable flavor experience.

Laura Bush's Cowboy Cookies

First Lady Laura Bush’s Cowboy Cookies are a testament to her Texas roots. These chunky, flavorful cookies, packed with oats, nuts, coconut, and chocolate chips, offer a hearty taste of the American Southwest. They were notably a part of her husband's Presidential campaign, symbolizing warmth and hospitality.

Dwight D. Eisenhower's Apple Pie

President Eisenhower was not only a leader but also an enthusiastic cook, particularly known for his apple pie. His version of this classic American dessert is said to be a delightful mix of sweetness and spice encased in a perfectly flaky crust. This pie represents Eisenhower's love for simple, home-cooked meals, a contrast to his high-profile public life.

Gerald Ford's Red Flannel Hash

Gerald Ford's Red Flannel Hash is a colorful, comforting dish that combines cooked beets, potatoes, and corned beef. This dish, with its vibrant red hue and hearty ingredients, is a nod to Ford's Midwestern roots and a symbol of the simple, wholesome American fare.

www.fordlibrarymuseum.gov/library/document/0126/1489765.pdf

Exploring these recipes is not just about the flavors and ingredients; it's a journey through the different eras of American history, each dish telling a story of the time and the people in the White House. From the elegance of Bess Truman's desserts to the rustic charm of Laura Bush's Cowboy Cookies, these recipes offer a delectable glimpse into the nation's past, one plate at a time.

#Food #FoodHistory #Cuisine #FirstLadies #PresidentialHistory #History #NationalArchives

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deedala · 3 months ago

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🍂 Weekly Tag Wednesday 🍂

thanks for the game this week @mybrainismelted (and @heymacy and @jrooc) and also thanks for tagging me @energievie and @suzy-queued and @lingy910y !! 💖💖

Name: deanna

Location: the mythical land of ohio

Did you collect anything as a child? at one point i collected the lion king trading cards

Do you collect anything now? nnnnnot really? trauma?

What random piece of office equipment do you have a weird attachment to? i tend to feel very strongly about my Good Scissors. keeping them in perfect condition is SO IMPORTANT to me. my children ignore my rules and take them and use them anyway and they slowly destroy the blades and the hinge and then i have to get a new pair and the cycle starts over 🥲

Stick your right arm out; what do you touch first? Do the same with your left arm. right arm: phone. left arm: coffee cup.

Do you drive? If so, have you ever crashed? not crashed, no. one time back when i drove a little scion xD i was driving down a straight road through empty corn fields and it was really windy and it blew a bunch of brand new floofy powdery snow on the road in front of me and it like lifted my wheels from the road and i just kind of swerved around a bit until my car was sent sideways off into the field. my car was completely fine but it was very scary and i was quite lucky to have been sent sideways through an empty space because there were definitely big old phone poles along that whole road and if i had gone sideways a second earlier i would have deffo been wrapped around a phone pole.

You’ve been given $1000 but you can only spend it at one store. which store do you choose? im sorry to be very basic but i could just really stock up on so many helpful things for such a wide-variety of item genres if i could go spend 1k at Target lol

What is your secret weapon to get someone to like you? usually if anything i'll draw them an art 😂

Whats your go-to flavor for cough drops? strawberry mint!

What does your latest text message from someone else say? "ok" wow, poetry from my husband. bless.

What are your preferred pizza toppings? best case scenario: good vegan cheese with black olives, green olives, mushrooms, bell peppers. yummmm.

tags below!! (also the ones above too tho😋)

play if you want or just know that you are a precious nugget @wehangout @michellemisfit @too-schoolforcool @mmmichyyy @crossmydna @thepupperino @gallapiech @spookygingerr @darlingian @stocious @catgrassplantdad @sleepyfacetoughguy @sleepyheadgallavich @blue-disco-lights @gardenerian @heymrspatel @gallawitchxx @palepinkgoat @the-rat-wins @loftec @sam-loves-seb @samantitheos @creepkinginc @softmick @callivich @sickness-health-all-that-shit @rereadanon @burninface @vintagelacerosette @spoonfulstar @captainjowl @iansw0rld @transmickey @salesmain @marianchurchland @sirrudo @ian-galagher @annarowyn @echotrees + anyone else who wants to play!!

#weekly tag wednesday #tag game

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