#fresh coriander seeds

[fieriframes]

[Whole coriander seed. Coriander. Very nice. Jalapeños with and without seeds and some fresh garlic. Solitary game is governed by two polar laws. I like it. Throw them in the cooler for about three days.]

[askwhatsforlunch]

Cilantro Lamb and Broad Bean Soup

On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!

Ingredients (serves 2):

2 heaped teaspoons Capon Fat 

1 teaspoon Graines à Roussir

300 grams/10.5 ounces leftover Roast Lamb 

a small bunch fresh Cilantro 

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

2 tablespoons sweet soy sauce

1 1/4 litre/5 cups water

1 cup frozen broad beans

1 tablespoon demerara sugar

Melt Capon Fat in a large pot over medium-high heat.

In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.

Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.

Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.

Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.

Once cooled, peel broad beans.

Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.

Add broad beans, and gradually stir in remaining water. Bring to the boil.

Finely chop remaining Garden Cilantro.

Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,

[jrpimpex99]

JRP Impex: Top Exporter of High-Quality Coriander Seeds (Dhaniya) from India 

India is famous for its spices, and coriander seeds, or Dhaniya, are one of the most popular and flavorful. JRP Impex is proud to be a top supplier and exporter of high-quality coriander seeds. With a focus on freshness and purity, we bring the authentic taste of Indian spices to kitchens around the world. 

What Makes Coriander Seeds Special? 

Coriander seeds are well-loved for their warm, citrus-like flavor and rich aroma. They are a key ingredient in cooking and are used in many dishes, from curries and soups to pickles and spice blends. 

Our coriander seeds are carefully selected from trusted farms, ensuring that they are clean, fresh, and full of flavor. 

How JRP Impex Ensures Quality 

We process coriander seeds in our modern facilities, following strict quality standards to retain their natural goodness. Whether the seeds are whole or ground into powder, we make sure they stay fresh and full of their essential oils. 

Every step, from cleaning and drying to grinding and packaging, is handled with care to ensure that the seeds meet international quality standards. 

A Global Reach 

JRP Impex delivers coriander seeds to customers all over the world, including Asia, Europe, and the Middle East. We make sure our products reach you on time, no matter where you are. 

Our customers include spice manufacturers, food processors, restaurants, and retailers. No matter your need, we have the right coriander product for you. 

Why Choose JRP Impex? 

At JRP Impex, we believe in offering only the best. Our coriander seeds are full of natural flavor and aroma, perfect for bringing out the best in your dishes. We work directly with farmers to ensure that our products are sustainably sourced and of the highest quality. Our prices are competitive, making it easy for businesses of all sizes to afford premium spices. Plus, we deliver your orders quickly and reliably, so you can count on us every time. 

A Closer Look at Coriander 

Coriander, scientifically known as Coriandrum sativum, is a plant from the parsley family. Its seeds are round, plump, and brown, packed with natural oils that give them a strong and unique flavor. Both the seeds and leaves of coriander are widely used in cooking. 

In Indian cooking, coriander is one of the most used spices, enhancing the flavor of curries, soups, and pickles. It is not only delicious but also good for digestion and overall health. 

Experience the True Taste of Indian Spices 

JRP Impex brings the authentic taste of Indian coriander seeds to your doorstep. Whether you’re a chef, a business owner, or someone who loves cooking, our coriander seeds will help you create amazing dishes. 

Trust JRP Impex for fresh, high-quality coriander seeds that deliver the best flavor every time. Contact us today to place your order! 

[what-marsha-eats]

Usually, Indian cuisine does not include beef, for obvious reasons. But you can use Indian flavors to make beef recipes.

The marinade for this recipe is very spicy. You can reduce the level of spices by simply reducing the amount, or omit the cayenne pepper or mustard seeds if you aren't a fan of very hot foods. If you love spicy foods, of course, you can increase these ingredients.

[cookingkcals]

Hello Fresh: Apricot, Almond, and Chickpea Tagine

Ingredients: - 1 yellow onion, diced - 1/4 oz parsley, minced - 2 cloves garlic, minced - 1 lemon - 2 zucchini, cut into 1/2″ thick half moon - 2 containers chickpeas - 1 cup basmati rice - 4 packets veggie stock concentrate - 6 Tbs sour cream - 2 Tbs Tunisian spice blend - 1 oz sliced almonds - 2 oz dried apricots - 4 Tbs butter

Prep: Zest and halve the lemon. Drain and rinse chickpeas.

Cook rice: Heat a drizzle of oil in a small pot over medium heat. Add 1/4 of the onion. Cook, stirring, until just softened. Stir in rice, 1 1/2 c water, 2 packets veggie stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender (15-18min). Keep covered off heat until ready to serve.

Mix chermoula and cream: While rice cooks, in a small bowl combine parsley, 3 Tbs olive oil, a pinch of garlic, salt, pepper, and a squeeze of  lemon juice. Taste and add more garlic/lemon juice as desired. In a separate bowl, combine sour cream, pinch of salt, and lemon zest (to taste). Add water 1 tsp at a time until mixture reaches drizzling consistency.

Cook veggies: Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook until softened and lightly browned (~10min). Add Tunisian spice blend, remaining garlic, and a big pinch of salt. Cook until fragrant (1-2 min).

Simmer tagine: Add 2/3 c water and 2 packets veggie stock concentrate to the pan with the zucchini. Stir in chickpeas and bring to low simmer. COok until liquid has slightly reduced. Reduce heat to low. Stir in 2 Tbs butter until melted. Season with salt and pepper.

Finish and serve: Fluff rice and stir in 2 Tbs butter. Season with salt and pepper. Divide rice among plates and top with chickpea/vegetable mixture. Sprinkle almonds and apricots. Drizzle with lemon crema and chermoula.

Thoughts:

I liked it! I almost never stock chickpeas at home, but I might have to start because this is the second chickpea recipe I’ve really enjoyed.

Apparently the Tunisian spice blend has caraway seed, coriander, smoked paprika, turmeric, chili powder, garlic powder, cayenne pepper, cinnamon and black pepper?

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[thecapricunt1616]

Coriander (c.b. one-shot)

Snippet (more BTC): “I thought you'd never ask. I’m gonna go to the back office and wait. If you think you know what I need, then come on back. If you don’t want to, we can just pretend this never happened mm?” you got up, making sure to sway your hips a tad more as you went to the back office. You pushed the door shut behind you and dropped your tote under the desk, sitting down on it and leaning back against the wall. He came in 2 minutes later, cheeks red, biting his lip as he opened the door and saw you sitting on the desk.”

♡ Chapter Inspo: Love, health, immortality, and protection. Tie fresh coriander with a ribbon and hang in the home to bring peace & protection. Add to love charms and spells to bring romance or use in ritual work to ease the pain of a broken love affair. Promotes peace among those who are unable to get along. Use the seeds in love sachets and spells. ♡ Summary: You are in a FWB situation with Richie, Mikey dies - Carmy comes home to run The Beef, and suddenly...you find yourself in a FWB situation with Carmy as well, what happens when Carmy makes you two official in secret so he can have you all to himself? ♡ W/C: 5.3K+ ♡ Posted Date: 05/29/2024 ♡ A/N: Hellooooo! Happy day 4/7 of the Capri 200 Follower Celebration Extravaganza!!! You can find said extravaganza ♡Here♡ this celebration will be going until next Sunday (06/02/24) so get your requests in! Here's another celebration ask on the books! This ask is from a sweet anon, ask can be found right ♡Here♡ - Thank you so much for your request! As you can tell by the word count I got very inspired! I hope you enjoy :D This could easily have a part 2 so if you want one, just let me know in the comments This is kind of a Richie/Carmy thing i've never written Richie before and I had a whole lot of fun doing so! ♡ Warnings for BTC: Swearing, FWB Relationships, Smoking, Usual TB trigger warnings, Asshole!Carmy (kinda), Angst, No real comfort to be found in the end, Age gap relationships, Rough sex, smutsmutsmut, No uses of Y/N, Reader not described (pics are for vibes only)

♡ 𝐌𝐲 𝐋𝐢𝐧𝐤𝐬 ♡ ➵ 𝐂𝐡𝐞𝐜𝐤 𝐨𝐮𝐭 𝐦𝐲 𝐌𝐚𝐬𝐭𝐞𝐫𝐩𝐨𝐬𝐭 ♡ ➵ 𝐂𝐚𝐩𝐫𝐢𝐂𝐚𝐫𝐦𝐲 𝐨𝐧𝐞-𝐬𝐡𝐨𝐭 𝐥𝐚𝐧𝐝𝐢𝐧𝐠 𝐩𝐚𝐠𝐞 ♡ ➵ 𝘊𝘭𝘪𝘤𝘬 𝘮𝘦 𝘵𝘰 𝘳𝘦𝘲𝘶𝘦𝘴𝘵 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 / 𝘤𝘩𝘢𝘵 ♡ ➵ 𝐏𝐫𝐨𝐦𝐩𝐭 𝐥𝐢𝐬𝐭 𝐟𝐨𝐫 𝐫𝐞𝐪𝐮𝐞𝐬𝐭𝐬 ♡

You had been working at The Bear since it was The Beef. 3 months before Mikey died, you were hired as a food runner. You’d met Mike maybe twice? Both times, the guy was high out of his mind- so you couldn’t say much about his character. 

Richie on the other hand, was flirty. He was handsome, he was funny, he had a huge cock. You were in your third year of college, Richie was smitten with your girlish charm, and you’d fucked those 3 months pretty consistently - until Carmy came back to Chicago. 

You’d been warned his ‘cousin’ was a big shot NYC chef, ‘Michelin Starred’ Richie said one night while fucking your brains out after a stressful shift as he smoked a cigarette in his shitty, dimly lit apartment. Puffs of smoke left his lips as your ass bounced against his hips and he rambled on about what had pissed him off today, 

“Ye’ sweetheart- fuck-“ he took a long inhale before continuing -  “mm’y’fuckin tight baby- shit-“ he stuttered as your pussy clenched around his cock firmly as your second orgasm washed over you, thighs shivering. “Thaaas it- huh? Gooood girl. Knew y’could do it babygirl” he kissed the dimple on your spine as you shivered, tendrils of smoke trailing up your back and over your hips. 

He then sat up, casually taking another drag, tightening his non-dominant hand around your hip so there would be little fingertip bruises once more over the yellowing hearing ones, and continued, his bruising pace getting rougher and quicker as he continued chasing his own orgasm. 

The meat of your ass and the skin of his hips made smacking sounds as they came together. Pathetic little whines drag from your lips with each rough kiss the tip of his cock gave your cervix as he just continued talking like he wasn’t using you like a fuck doll. 

“he uh, has a Michelin star- whatever that means? He’s a little prick. Guess that’s ahh-fuck- that’s why Mike left it t’him- he knows how t’make fancy shit- little fuckin’ Eleven Madison Park dickhead”  he grunted as he filled you up, spanking you roughly for good measure. 

“Good girl. Always take it like a little whore mm?” He puts out his cigarette in the ashtray. He pats your hip gently as he pulls out, collapsing next to you with an old man grunt that you always teased him for. “Ey’ sweet girl, Y’wanna rub my back since I fucked y’so good mm? So I won’t be sore at work tomorrow?” He pulled you close, kissing your neck, his stubble making you shiver as cum leaked down your beard-burned thighs. 

That was how you spent one to three nights a week since you’d started working at The Beef. 

Then, Carmy came. For the first 6 or so months, it was business as usual for you and Richie. Quiet spanks on the ass as you walked by him during rush as you brought food out to a customer, sometimes letting him fuck your face in the back alley as he went on about what an asshole Carmen was being that day. 

You just took it, the fighting, the bickering, the sexual tension. You were the go-between for the both of them, when they weren’t talking Richie would bug you to go tell Carmy what he needed to say. “Immature asshole” you’d call him at the end of the day as he knelt between your thighs in that same shitty apartment, sucking on your clit while his beard scratched up your thighs. He’d just chuckle into you, squeezing your thighs amusedly with his large hands. 

Then one day, you were in the dry storage, grabbing something for Marcus that was on the bottom shelf and heavy. You were bent over, trying to tug it out and the door shut behind you.  “Hey- sorry just gonna reach over you-“ Carmy. When you felt him press against your ass like that, his tattooed hand resting on your hip. You felt heat rushing straight for your core, your stomach flipping and fluttering.

Then, you started making moves. A brush of the hand here, a smile there, a giggle at one of his dorky jokes no one else bothered to pay attention to, of course, he noticed. The young piece of ass that used to spend all day giggling and shooting the shit with his older cousin was into him now. The first night it happened, you made sure to pick up a double on a day you usually didn’t go home with Richie, and while everyone except Carmy did their best to rush out the door as soon as they possibly could, you stuck behind. 

You went to the bathroom, fixed up your hair, and your makeup not enough to be noticeable to a guy that you’d changed, but enough to look fresh. You put on some more lipgloss, freshening up your body spray and hiking your tote bag onto your shoulder before heading out of the ladies' room into the back-of-house. You heard the swish swish of a scrub brush, and the plopping of water - and knew Carmy was still in there scrubbing something. When you turned the corner to see him on his hands and knees, muscular arms flexing as he really scrubbed that floor. You could tell there was something….about Carmen Berzatto. 

It wasn’t just the fact his brother died, it wasn’t this strange stoic seriousness he had at not even 35, it was something else. Dedication, maybe? But you weren't sure to what because not a day went by without referring to the restaurant as ‘a shithole with decent sandwiches’ - you knew he was just keeping it running because it’s what Cicero wanted and no one denied that man. But you wanted to see if that dedication or learning ability translated into the bedroom. “Damn- You could eat off that grout” you teased. His head popped up, blue eyes twinkling under the iridescent lights.

This damn family and their pretty eyes

“The hell you still doin’ here? Y’shift ended what-” he looked at the clock, “An hour and six minutes ago” he continued scrubbing at the tile with the tiny little brush. 

“Oh you memorized my shift schedule?” you teased, a small smile on your lips. You were towering over him, being sure to block his light so he would give you his attention once more.

“I make the schedule, yeah I know when my employees work” he looked up at you again “n’y’re in my light” he pushed his greasy curls out of his way with his dry hand. 

“Mmm- last I checked Chef Syd did the scheduling- unless…that changed?” you asked and he looked back at the floor, scrubbing over the same spot he had been since you came over here. 

He made a little ‘mm’ noise and was quiet for a few moments as he continued to scrub. “So why are you still here if y’not gettin’ paid?” he asked again. You crouched next to him, hugging your knees and he stopped, looking over at you. He could smell your perfume perfectly, your lipgloss glitter was shimmering in the light. He could very well near smell the mint coming off of your breath from the gum you had chewed an hour earlier. He swallowed thickly, blinking a few times how he did when he was confused he noticed and his eyes fan to your lips before back up to your eyes. “Uh-”

You cut him off “Cause I haven’t met you, Carmy. We haven’t talked, Why’s that?” you question with a small, innocent smile. It was true, he all but ignored you while he’d been here. The only time he spoke to you was when he absolutely had to tell you something or when he was assigning you your morning tasks when you first got in. 

“W-What d’you wanna know?” he asked, tongue darting out to quickly wet his lips. He was nervous. 

“Why do you ignore me for starts” you jet your bottom lip slightly out into a little barely there pout for added effect, “Tina asked me a few days ago what I did, so what did I do Carmy?” you ask gently. You knew it was because you caught him staring at you so often he thought you thought he was a creep, but you thought it was adorable how flustered he got when he’d been caught and quickly tried to make it look like he’d been focused on something else. 

“Nothin- nothin’ y-you didn’t do anything m’sorry I made you feel- what’re you-” he trailed off as you gently fixed his Saint Anthony chain so it was facing front, carefully slipping your finger under the loop and pinching it between your forefinger and thumb, adjusting the clasp to be at the back of his neck. 

“Sorry, small things like that bug me, I think little things bug you too, Carm” you said softly. His cheeks were getting pink, his pupils were widening. Your plan was working. “Is this ok?” you gently fixed the sleeve of his t-shirt over his bicep, the fabric deliciously stretching over his buff arm 

“Mhmm” he muttered, breath catching as your hand trailed up his shoulder and resting there. “Did you um- did you need something…” he asked, voice that delicious kind of soft you adored. 

“I thought you'd never ask. I’m gonna go to the back office and wait. If you think you know what I need, then come on back. If you don’t want to, we can just pretend this never happened mm?” you got up, making sure to sway your hips a tad more as you went to the back office. You pushed the door shut behind you and dropped your tote under the desk, sitting down on it and leaning back against the wall. He came in 2 minutes later, cheeks red, biting his lip as he opened the door and saw you sitting on the desk.

He blinked rapidly, as if he couldn't believe what he was seeing “Jesus Christ” he muttered to himself, shutting the door behind him. “Y-y’re sure. Like- wait you mean- you mean you want me t-” 

“Do whatever you want with me, chef,” you told him in a sultry tone, watching him closely as he walked over. You’d assumed he’d be just like Richie, rough, unforgiving, and sometimes even a little mean, but the way he cupped your cheek was…gentle. 

“Are you sure you want this? M’y’r boss..I don’ want you t’feel like i’m…making you, ‘er somethin’” he ran his thumb over your cheekbone. He was so close that you could smell the cigarette smoke on his breath as well as the musky scent of the long workday mixed with his cologne. You were nearly put in a trance by it. In response, you gently rest your palm on the back of his neck, pulling him closer and giving him a gentle kiss. 

He leaned forward, resting his hand on the side of your thigh and kissing you back, his lips hesitant on yours at first but when he felt your tongue swipe his bottom lip, his hand moved to your shoulder and gently squeezed as he opened his mouth, tongue darting out to find yours. He moaned softly at your taste, his breath coming out in small hot puffs that fanned your upper lip as you explored his mouth with your tongue. His hand that was on the desk gently moved to your hip, giving a tentative squeeze. You grabbed it, bringing it to your breast and with your hand over his, guiding him to squeeze and massage it. 

He let out a little hum of realization and did as you asked, only able to do so much with a t-shirt bra and work shirt, he with trembling hands tugged at the bottom of your navy blue The Beef t-shirt, asking for permission to take it off. You pulled away, swiftly taking off the shirt and reconnecting your lips with his. Your hands made your way behind your back, unhooking your bra and pulling it off, bringing both of his hands to your breasts. You whine softly as he pinches and rolls your nipples between his fingers, the action making them even harder and perkier. He kissed down your jaw, nipping gently and sucking on the sensitive skin. 

Richie can’t know this happened 

“N-no marks babe- kay?” you said a bit breathlessly, hand trailing up to gently tug at his hair. He hummed in response, kissing down and mouthing over the hickeys Richie had left earlier in the week. You bit your lip as he continued to roll and tug your nipples kissing down your neck and when he finally got to your breasts you heard him mutter

“So fuckin perfect” before he took one of your perky abused nipples into his mouth, lightly sucking as you combed through his curls, taking out all the knots with your nimble fingers. With his other hand, he continued to massage your other breast, causing a moan to fall from your lips. 

“You wanna fuck me? Mm? Right here over the desk? You can go as hard as you want yea?” you told him, it was nice that he was spending so much time dedicated to making you feel good, but were confused why he hadn’t just…bent you over and gotten it over with by now like Richie usually did when you fucked at work. 

He pulled off with a pop, looking up at you with those wide eyes that had been darkened with lust. “Uh- Can I taste you..instead?” he asked shyly, resting his chin on your sternum gently, his hot breath puffing from his nose and tickling your chest. You raised your brows, looking at the clock - wasn’t he exhausted?! If he ate you out, that would be what - another 15 minutes on top of him getting off, would probably be another 20, so you both wouldn’t be getting out of there until 1:30 or so. 

Well, if it's what he wants.

“Sure honey” You got up, slipping out of the sweats you took the train home in usually, setting them on the desk to sit on and pushing your panties down as well after kicking off your Ugg slipper shoe-type things and sitting back on the desk, spreading your thighs for him and resting one of your heels on the edge. His mouth parted slightly, nearly dropping to his knees, his curls falling in front of his eyes but he didn’t seem to care as he kissed your inner thighs, almost enjoying his time getting you worked up. He gently sucked on your nether lip, groaning lightly at your flavor. Your mouth drops as you watch him, fully blissed out as he laps at your wet folds.

“Holy shit Carmy” you breathe, gently pushing his bangs back so you could see his pretty blue eyes once again. He looks up at you, sandy brown long lashes nearly touching his bushy brows as he connects his mouth with your clit, flicking his tongue over it and running his jaw back and forth messily, a mix of drool and your arousal running over his chin. “Wow feels so good - doin’ so good Carmy” you breathe, head falling back in pleasure and breathing picking up. He was really good at this. When Richie was in the mood (AKA his back wasn't hurting, or his knees, or his shoulder) he would give you the pleasure of eating you out, and he did it well, he always made sure you came when he did it, and you never had to fake it with him.

You weren’t going to have to fake it with Carmy, either, because holy shit - he was amazing at this. You felt that familiar tightening within’ your stomach within minutes. He took one of your thighs, throwing it over his shoulder to give himself a better angle, and ran his tongue down, slipping it inside of your pussy and moaning as you gush over his tongue when his nose runs back and forth over your clit, stimulating it most deliciously. Your thigh twitched, toes curling, and a sharp moan comes from your throat, biting down roughly on your lip. “God- god Carmy, I’m cumming” you warn, Gripping his curls rougher which seemed to edge him on, rubbing you rougher with his nose and curling his tongue up against your gummy walls, wet lewd noises coming from between your thighs. 

Within moments there was a fire of pleasure shooting beneath your skin as you cried out in ecstasy. Your eyes rolled beneath your lids, letting go of his hair and gripping the desk instead with a crushing grip as he worked you through the intense waves of overstimulating delight that ripped through you relentlessly. He finished with a chaste kiss on your thigh before grabbing your bra and helping you put it on as well as your panties, even finding the shirt you’d thrown and shaking off the dust from the floor before handing it over. “That was uh…really good, thank you” he wiped his chin and lips with the back of his hand, rubbing it on the back of his jeans. You shamelessly stared at his crotch and noticed the hard bulge in his jeans before looking back up at him.

“You don’t want to get rid of that? I can suck you off if you want I have a hair tie” you said, holding up your wrist to show him. He shook his head, running a hand through his hair. 

“No- no you don’t owe me anything, I got what I needed don’worry. See y’tomorrow- make sure you leave through the back I already locked up the front” he said, leaving the office and closing the door behind him to give you some privacy. You sat in shock for a moment, blinking a few times. All he wanted from you was to eat you out? You’d never met another guy who simply ate you out and that was it - they’d always…expected something from you after, and of course, you gave it because you felt like they’d paid you a favor just by eating you out first even if you didn’t finish. You slip your work shirt back on, get up, and put on your sweats with shaky legs before slipping your shoes back on. 

It continued like this, the days you weren't fucking Richie, you were in the back office getting eaten until you nearly passed out. Until The Beef started getting renovated, then the days you weren’t getting your brains fucked out in Richie's bed, your thighs spread wide at odd hours of the morning on Carmens’ couch, some random cooking show playing in the background as he lapped at your pussy like a man starved on his knees in front of you after kissing down your body like you were a goddess to be worshipped. If you were quite honest, you liked this routine. It felt perfect for you, you knew where your feelings lay for both of the men, and it was a stable comfortable routine on both sides. 

For Richie, it was fun and flirtatious. Sneaky spanks when you came to visit and help him renovate the restaurant with Neil, rough makeout sessions in the back alley when he went out for a smoke, rough near bruising quickies in the soon-to-be walk-in freezer that hadn’t been set up yet, so it was a nice little private area you two could go. He’d even started stealing a kiss or two when you weren’t being sexual. He was protective of you, Carmy started noticing this. That was why a few weeks before the big opening, he had started being a bit more handsy with you. 

The two of you started spending a lot more time together, and you realized he was even opening up to you a bit more. He began asking to see you more often, taking you out with him when he had to run errands for the opening. When he took you with him to the restaurant supply store, he had his hand rested on your lower back, gently rubbing circles as he explained to you the difference between the bunch of different kinds of cutlery. You had been baffled that there were 11 different kinds of butter knives there and he explained to you the difference between them, as well as showed you which sets went together.

It was strange you were clenching your thighs together while a man chatted you up over silverware, but the way he guided your hand to hold them so you were doing it ‘properly’ when you picked one up to get a closer look, had your heart jumping to your throat. That specific encounter was the first time you’d been able to really fuck him, and also draw some dominance out of him as well. It wasn't even his day with you, he knew it - he very well knew this, but little did you know that was the reason why he did it. You rode him hard and fast in the back of his van in the parking lot, he’d made sure to move to a spot in the way back where no one else had been parked so the two of you didn’t get caught and thrown on a registry, of course.

So, that night when you had met up with Richie after he had made you dinner and bent you over the couch for your usual Wednesday night activities - by the first yank of your hips you squeaked, “Gentle - please, daddy, not too rough..” you were glad he was taking you from behind, because you couldn’t bare the confused sweet sorry look on his face. You never asked him to be gentle with you, of course he obliged- because it was all an act. Richie was a big softie, a teddy bear. He just liked to fool around and put on the big mean daddy act in the bedroom because it was fun for the both of you.t in the bedroom because it was fun for the both of you. But he would never really want to hurt you. 

“Wha’s wrong baby, mm? Why you hurtin’?” He held you up by your ribs, sweetly kissing your hairline as he thrusted slower and softer in and out of you, gently resting his lips against your forehead “was I too hard Monday? M’sorry my sweet girl” he rubbed over your breast gently as he continued his gentler strokes. His sweet girl. That caused your heart to sting a bit. You didn’t know that he liked you too, the same way you liked him. Unless it was just an act? You hope it was an act. 

“Yeah” you said, knees going weaker when he reached around your front and toyed with your clit, your hips bucking at the soreness Carmen had left you with earlier. 

“Yeah? Y’never been like this before sweetheart” he kissed over your neck, beard scratching at your skin. 

“Mm- s’okay- feels good- like it when it hurts like this” you rest your head back on his shoulder, closing your eyes and feeling a pit of guilt setting in your stomach. Would it hurt him if he found out you had started fooling around with Carmy? You hoped not, but couldn’t help but wonder. They were family. Most of all you would hope it wouldn’t make him insecure due to the much closer proximity Carmy and your ages were. You were so lost in your own head that you didn’t even realize he was finishing inside of you like normal moaning into your hair. 

“So good- such a good girl” he kissed your head. “go get cleaned up kid, gotta get outta here early t’day cus’ I needa go to Eva’s school play thing” he pats your ass gently and pulled out, leaving you draped over the arm of the couch naked from the waist down and cum leaking down your thighs. You shut your eyes for a moment, rubbing over your face before standing up and doing as he said. 

A little over a week later, Carmy asked you to go straight with him. Well. Not really, he asked you if you were fucking other people to which you gave a simple yes and he just said ‘oh…wish I could be the only one’ you teased him and asked if that meant you wanted to be together, just the two of you and he said yes. So, you stopped fucking Richie. You stopped letting him kiss you in dry storage - you stopped having your ass be available for slapping as he walked by. 

And man, was it hard. He looked like a sad puppy, a small pout coming to his lips when you turned your cheek causing him to kiss that instead of your lips. “ ‘ey-“ he turned your face towards him “where’s my kiss?” You just looked down at the floor, before turning and grabbing the bag of onions you’d been sent in there to get and saying 

“I don’t think we should keep doing this. We should…just work together.” As much as you hated to say it, you did. Then you left the dry storage, and Richie felt his heart crack slightly. Things with him felt way more real then with Carmy, but Carmy was the one who asked you to be his, so you just…went with who asked. You had thought that was the best choice. Even though you stomped on his heart that day, he still cracked jokes with you, and was the same sweet dork you worked with before you started hooking up, the sweet dork that made you want to hook up with him in the first place. 

2 days before the friends and family opening, Carmy invited you over to his so he could cook for you. You’d been able to have his cooking once before, when he’d had you come over right in front of Richie at The Beef, and held a spoon to your lips, a hand under your chin for you to try something he’d come up with. Tonight he was making his familys pasta, and when you’d got there you nearly jumped his bones when he was wearing a work shirt from The Beef. You’d never seen him in it before, he’d never worn it to work even though everyone else had to be wearing theirs.

 You had a joke with yourself that he knew how yummy and slutty he looked in those stupid plain white t’s so thats why he kept wearing them.

“Hey sexy” You’d said when he opened the door, standing on your toes to kiss him deeply. He hummed, pulling you inside quickly and shutting the door behind you both so no neighbors would see. He grabbed your ass with his palms, squeezing it and spanking you lightly.

“Hey pretty girl” he said, kissing your top lip messily “y’hungry, right? Dinners almost done” he carefully brushed your hair from your face, looking down into your eyes with one of his sweet smiles.

“Mm always hungry for the best chef in the worlds food” you mused, wrapping your arms around the back of his neck and playing with his curls “Why’d you never wear this at work, mm? Y’look sexy babe” you kissed his neck. He hummed, hands trailing up your back and palming over your ribs.

“Cause they’re itchy, and it’s laundry day” he said as you rubbed over his chest, grabbing at his pecks and squeezing at the flesh. He chuckled, brushing your hands “jesus someones handsy eh? He cupped your cheeks, angling your eyes towards him “food’ll burn, go wash up yeah? I’ll get y’plate ready” he pecked your lips and ran his hands down your front, grabbing your hand nd pressing it to his lips before heading back to the kitchen.

You followed as he said, going to the restroom and washing your hands as well as your makeup off with the makeup wipes that lived in his bathroom for you now, before going to his bedroom. You stepped out of your stupid waitress uniform, slipping on his white shirt that kissed just below your bum. You padded out to the kitchen, seeing him wiping the edge of your plates off with a paper towel, a kitchen rag over his shoulder. God, he looked so amazing in his element. “Hey” you said gently, going to hug him from behind 

“Hey sweet girl, just about done” he sprinkled some fresh parsley over the dish masterfully, before gently rubbing over the back of your hand and bringing it to his lips, kissing it. “How was the train?” he asked and you pulled away, walking over to his couch and sitting since he’d never bothered to get a kitchen table. 

“Okay, weirdo was playing a ukelele again” you plopped down, crossing your legs and looking over at the random dutch cooking program he had been watching from his station in the kitchen, “You speak dutch?” you asked, he chuckled and you weren’t sure at which statement. 

“No, I don’t, I just watch, and I know what they’re doin’ by the look usually.” he came over, setting a beautiful plate of pasta in your lap and sitting down with the small pot he used for sauce, that he’d mixed the noodles in half hazardly and twirled some of the noodles on the fork, taking a bite. 

Classic Carmy, serving you a Michelin Starred dish, and eating the leftover scraps. 

That was the night you really fell for him. Especially after he did the same thing that he did the first time the two of you hooked up, put you first. Even if he didn’t want you to touch him, even if he was too shy to cuddle you before you fell asleep. You really felt your heart crack open for him.

The night of friends and family, though, you may as well have been a stranger. No matter what you did that night to get his attention, he fully ignored you and snapped at you, and everyone, to ‘pick up your fucking pace’. You had never had him snap at you like this. All you wanted to do was go joke around with Richie, maybe pull him into the dry storage for a quick makeout - but you couldn’t, not anymore. You missed him. You missed your old man, as much as he despised you calling him that, you adored the way he frowned and spanked you in response to the name, telling you ‘it’s already unfair when we go out they think y’my daughter’ 

When you had find out that Carmy had been locked in the freezer - your first instict was to rush to the back of house, comfort him- tell him it would all be fine, but you knew you couldn’t do that, and it would piss him off if you did so. You were his well kept secret, and he wanted you to stay that way. You had found out from Syd, who was really the only one to know about your short-lived relationship - since Carmy seemed to be more open with her then he did with you - his supposed girlfriend. 

“He’s ok, he’s fine- look, just keep pace, ok, me and Richie will handle this - bring the plates from tinas station to table 11, ok?” she told you calmly, giving you a quick reassuring hug before whisking you off to do your job. You did as she said, putting on a smile and bringing the food out to the table, setting it down the way you’d been trained and telling them what was what before telling them to enjoy and heading back to the kitchen to pick up another round of food to bring out to an awaiting hungry group of patrons.

Three hours later, when the night was finally coming to a close- you decided it was a good time to go check on Carmy. All the guests had left, and it was just the staff at this point. You knew that the fire department was on the way since Richie had let everyone know they’d been called, and Syd was back there trying to calm him down. What you didn’t know, was Syd had told Carmy to hold on for a moment because she was gonna go tell her father goodbye and thank him for coming, so he had been left all alone in the back of house, in the freezer.

You walked in, hearing him rambling as you walk up, listening closely to what he was saying.

“Like- Like right? Right?” he chuckled a bit “W-what the fuck was I thinkin’? Huh? The fuck was I thinkin’, Syd? Like - Like I was gonna be in- “ he laughed a bit “In- i-in a relationship- er- er some shit? I-I’m a fuckin- a fuckin psycho- thats thats why, thats why I’m good at what I do, thats how I operate, Syd, you wanna be the best? I am the fucking best, because I didn’t have- any- any of this - this fuckin…bullshit! Right? I-I- I could focus, and I could concentrate, and I- I had a fuckin’ routine, an- and I had fuckin cell reception! An-” he paused. You felt your heart crack, tears filling your eyes,

You were bullshit to him.

He continued, “I dont need to provide amusement or enjoyment. I dont need to- to receive, any amusement- or - or enjoyment. Y’know? And I’m…I’m completely fine, with that. Because absolutely no amount of good, is worth how fuckin’ shitty this feels. S’just…a complete waste of my fucking time.” 

You let out the sob you were holding back, gasping a breath, shaking your head and with a trembling voice, you say, “I’m really sorry you feel this way, Carmy…” before rushing out of the kitchen, hot tears running down your cheeks. You grab your bag from behind the counter, slamming into richie on the way out of the restaurant and he stopped you, grabbing your arm. 

“Hey- hey kid” he said, and the soothing sound of his voice made you break down fully, starting to sob so hard you couldnt see straight, collapsing into his chest. 

“I’m sorry- I’m so sorry for being so shitty- I- I dont deserve you” you cried, hugging him tightly, “I have-” you took a gasping breath and look up at him “I- i’m done- tell Carmy that I’m done here….” you let go of him and rush out, quickly walking towards the train station the wind whipping your wet cheeks. You pulled out your phone, calling Carmy to leave him a voicemail. 

“Hey, uh…I don’t know why you fuckin’ asked me out- but uh- fuck you, carmy. Youre right- you deserve nothing- youre a coward, and an asshole. I hate you for making me love you” you hung up, shoving your phone in your pocket, not even caring the admission that slipped past your lips as you stomped up the stairs to the L platform.

Back at the restaurant, Richie storms into the kitchen, slamming his palm on the freezer door. “Yo- the fuck did you just do?” he asked, voice laced with anger.

“I-I don’know. I-I don’ know what the fuck she heard. Dunno” Carmy said, voice indifferent to the entire thing, which just made anger bubble in his chest at his lack of caring. Richie slams his hand into the door harder, making Carmy jump a bit.

“No- asshole, I said - the fuck did you just say, to that fuckin’ girl?” Richie repeated, getting louder now.

“Richie” Carmy said, sighing to himself.

“Richie? Richie What- Tell me! Tell me, What the fuck. What the fuck did you just say to that fuckin girl, Carmen” 

“Will you just shut the FUCK UP AND GET ME THE FUCK OUT OF HERE PLEASE!” Carmy shouts, not having any part of being scolded when his fingertips felt like ice. 

“Oh- oh yeah, I’ll get y’the fuck outta there, Donna” Richie mocked, so angry he didnt care how deeply he cut in the moment.

“The fuck you just say t’me?” Carmy challanged

“I-” Richie sighed, knowing he just took things too far and dropped his head back in annoyance.

“N-no- Richie- What the fuck did you just say?” Carmy asks, louder this time, Pounding on the door when he didnt get a response. 

“Yo- cousin, cousin look - I don’t know why you gotta fuck up everything good in your life. That girl is nice, shes a good fuckin friend t’you” Richie explained, completely oblivious to everything that had really been going on. 

“Are you -” Carmen laughs “Are you fucking kidding me right now?!” he spits, the comparison to his mother causing fire to race through his veins.

“No- No i’m not, cousin, someones gotta tell you this shit, ‘eh? First fuckin friend after comin’ home you go ahead and make her cry?!” Richie scolded.

“FUCK YOU! Fuck you Richie!” Carmy yells, running his hands through his hair,

“Ohhh yea, here we go, fuck me, yeeeaaa Carm” he mocked him.

“Yeah! Yeah fuck you fuckin loser. You wouldn’t have shit without me. So fuck you!” carmy shouted at him, his breath coming out in large frosty puffs in front of him.

“Oh-” Richie chuckled, a twinge in his chest that Carmy was willing to cut so deep so quickly “Yeah- yeah tough guy” he mocked, voice getting meeker

“Yeah! Yeah! You- Or y’fuckin kid- fuckin loser - only reason you have anything is me!” Carmy roars, slamming on the door “so ye’ cousin, fuck you!” 

“My KID? Y’gonna talk about my KID? Well at least I have a fuckin kid! What d’you have other then a restaurant, jackass!” he yelled back.

“YEAH? I HAVE THE GIRL YOU BEEN FUCKIN’ FOR THE PAST YEAR, MORON. Why you think she dropped you so fast? Huh? You fucking idiot! She chose me- so ye’. I am the reason you have what you have AND I’LL TAKE WHATEVER I FUCKING WANT. FUCK YOU” He yelled through the door, kicking it with his chefs clog.

Richies mouth dropped, stepping back and feeling as if he’d just been stabbed in the heart. “What?” he said, believing his ears were playing tricks on him, how could Carmy do such a thing to him?

“Yeah- yeah. She chose me, and guess what, I fucked her because i wanted to show you I could. Y’fuckin prick” he sat down on one of the boxes of frozen steaks, rubbing over his face roughly. Richie raced out of the kitchen, telling Syd he was ‘done’ and quickly taking out his phone to call you. 

Back in the freezer, Carmens phone buzzed. He looked at it, seeing a voicemail from you that finally pushed through. When he heard your sad, broken voice, admit that he’d caused you to hate him by his behaviour made him chuck his phone against the freezer wall so hard that the screen shattered.

Never so badly had he ever fucked up, and by doing so he lost the best thing to ever happen to him.

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[askwhatsforlunch]

Chervil Courgette Pickle

I like the bite and the crispness of pickled vegetables. They have this deliciously fresh taste, this delightful brightness. Like this beautifully green Chervil Courgette Pickle; and, until opened, it keeps long enough so that you can enjoy a taste of Springtime in the cold months. I do prefer it in season though, a few slices scattered onto goat’s cheese generously spread on a slice of bread, or tossed into a salad!

Ingredients (fills a 1/2-litre jar):

1 1/2 teaspoon fleur de sel or sea salt flakes

1 teaspoon caster sugar

1 1/2 cup (filtered) water

1 large courgette

2 fluffy sprigs Garden Chervil

1 teaspoon coriander seeds

In a pot of boiling water, sterelise a clean jar with a top with a rubber coating.

In a medium bowl, combine fleur de sel, caster sugar and water, to make the brine. Stir well until salt and sugar dissolve. Set aside. 

Rinse courgette thoroughly, and pat dry. Cut courgette into slices.

Carefully remove jar and lid from their pot of boiling water, and dry them thoroughly.

Arrange half of the courgette slices into the jar, tucking a few leaves Garden Chervil between them. Sprinkle with half of the coriander seeds. Repeat, with remaining courgette slices, Garden Chervil and coriander seeds. 

Pour the salt brine over the courgette, right up to the rim. Close jar tightly. Give a little shake, and leave at room temperature, at least a couple of weeks and up to six months, before eating.

Once opened, keep your Chervil Courgette Pickle in the refrigerator.

[aria-diary]

A corner for pampering and well-being

Tea Time 🍵🫖🌿

These digestive herbal teas are a great way to end a large meal or to aid digestion.🍃 Based on bay leaves, lemon and honey, these herbal teas are perfect for digesting a meal that is too large or to help the stomach "dispose" of something that has remained right there. The ingredients are easily available and can be prepared in an instant with many beneficial properties that help our body👍

1. tea

Ingredients: 🔸3 large bay leaves 🔸3 slices of lemon 🔸honey to taste

Preparation

Boil the bay leaves and lemon slices in a saucepan. Make sure the water is boiling for at least 5 minutes.

Let the infusion rest for another 5-7 minutes before consuming it.

Filter the herbal tea with a strainer into a cup, add honey to taste.

2.tea

Easy to prepare and also pleasant in taste.

🔸Water, 300 ml 🔸Coriander seeds, 1 teaspoon 🔸Anise seeds, 1 teaspoon 🔸Fennel seeds, 1 teaspoon 🔸Ginger, 2 slices

Boil the water with the ingredients for 5 minutes, let it rest for another 5 and then filter. Good hot, warm and fresh. And it leaves a pleasant taste in the mouth and a sense of freshness.

3.If you too have gorged yourself a little more than usual these days 🥴

I recommend a digestive herbal tea made from

🔸 orange peel 🔸 fennel seeds 🔸 anise seeds 🔸cumin seeds 🔸 licorice root

Enjoy!🫖🍵

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!

[brian-in-finance]

Forget Me Not is not just a gin…

It’s an opportunity to support the arts and acknowledge the positive contribution creative industries make to society.

Literature, visual and performance art touches our lives daily. Sadly, arts funding everywhere has been cut over the past decade, affecting many artists at the outset of their careers. We want to help plug the funding gap so that tomorrow’s important artists get the support they need to reach their full potential.

See our Projects section for more information on how we will use profits from Forget Me Not to support arts programmes around the world.

Caitríona Balfe x

Our Projects

We will regularly update you with information on the arts projects we are funding from our profits. We are proud that our first project has been to sponsor the SWG3 Graduate Programme.

The SWG3 Graduate Programme is a 12-month sponsored studio residency and commissioning programme open to artists and designers each year. The programme has been running since 2005 when SWG3 and has become one of the most sought after opportunities in the UK for creatives to continue to develop their practice after higher education.

SWG3’s accessible approach to the arts, and their focus on early stage support for creative talent has enabled over 60 graduates to date to benefit from their studio programme, and go on to become established, successful practitioners.

The application process opens every September, and is available to all current year graduates and leavers from arts and creative industry practical courses who can show a studio based approach to their work, and a real commitment to their practice.

PROJECT 1

Amanda Seibæk

Amanda Seibæk is a Danish artist who works across painting and printmaking.

As a graduate of Glasgow School of Art, Seibæk works with autotheory – connecting multiple fields of knowledge, never deeming any irrelevant for her explorations. This she uses as a tool to describe turmoil in contemporary life though a more poetic lens. The subject rages from neuroscience through to mundane weekend tales told by her friends.

Materially, Seibæk connects the mediums of painting and printmaking. She sees colours in layers and with colours she shapes her figures. When connecting print and paint she tries to develop a language where print is not locked, but rather freed by the brush as a playful tool to make sense of something intuitive.

An unforgettable taste

Forget Me Not is a smooth botanical gin exquisitely distilled and lovingly handcrafted in Scotland, with hints of citrus and delicate floral notes including Lavender and touches of Elderflower. Created with love by Caitríona Balfe.

Botanical ingredients:

Juniper / Coriander Seed / Liquorice Root / Angelica / Rosehip / Elderflower / Lavender / Orange Peel / Beetroot / Coconut

(Always) remember… Forget Me Not gin is best served over ice with classic tonic and garnished with a slice of orange & sprig of fresh mint. — Forget Me Not Gin

Who doesn’t love a built-in “Remember?” 😝

[thejoyofseax]

Arabic Lunch, Corónú Nollaig na mBan

For Drachenwald's 12th Night Coronation, The Honourable Lords Arpad and Unegen hatched the idea of a journey on the Silk Road, starting in Italy, moving through the Middle East and Mongolia to China in different meals. My contribution to this was Saturday's lunch, as an Arabic meal.

Lunch at Coronation needs to be filling, survive being kept hot for an arbitrary length of time, and cope with a wide range of allergies, tolerances, likes and dislikes. Some of the royalty were not keen on lamb, which rather limits what can be done in medieval Arabic cuisine.

Eventually I settled on some recipes from A Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook (2018), translated by Nawal Nasrallah.

(49) Recipe for rummāniyya bi-dajāj (pomegranate stew with chicken)

Boil a fine plump chicken (dajāj fāʾiq) in salted water, along with galangal (khūlanjān) and cassia (dār Ṣīnī), a stick of each, until it is almost done.

When it is completely cooked, take fresh pomegranate seeds, both sweet and sour. Press them with a stone, put them in a sieve (ghirbāl) and press them down [to extract] the juice. Take half the juice and add it to the pot. Blend the second half with some [finely crushed] almonds, and add it to the pot [in the final stage] when it is simmering on the smoldering fire, to thicken the sauce. Season it with aromatic spices, rosewater, and camphor. Keep the pot on the smoldering fire to simmer, and then remove.

Modern Version: Boil chicken pieces (thigh or leg, ideally) in salted water with galangal root and a stick of cinnamon. Add pomegranate juice (which we can just buy, rather than needing to make) to the pot, and mix some more with ground almond, adding it to the pot toward the end of cooking as a thickener. Season with ground ginger, ground cloves, and ground cardamom.

Notes: I left out the camphor, since getting food-grade stuff reliably is very difficult, and it’s a more alien taste than I want to use in a main dish. Rosewater is on the do-not-serve list for some of the royalty too, so I left it out.

(101) Recipe for taqliyyat yaqṭīn (fried dish with gourd)

You need meat, gourd, garlic, black pepper, chickpeas, cilantro, and a small amount of polished rice (ruzz mubayyaḍ). Boil the meat, [drain off its broth], and fry it with garlic, black pepper, and cilantro. Return the broth to it, and let it boil on a strong fire. Throw in the gourd and rice, and if preferred, some meatballs (mudaqqaqa), and then remove.

Modern Version: Simmer stewing beef in water until it’s falling apart (needs to be started early!). When it’s cooked, drain the broth, and fry off the meat with garlic and black pepper. Put it back in the broth with chopped butternut squash pieces, chickpeas, and rice, and cook until rice is done. Remove from the pot with a slotted spoon so that broth mostly drains away, and pile on platters.

Notes: Cilantro/coriander tastes like soap to many people, so I left it out here, and served it as a garnish instead. Exactly what the medieval Arabic gourd was is a bit of a mystery; butternut squash is an easily available substitute in the right direction. Chickpeas are listed at the beginning, but not mentioned in the method, so my guess was that they go in with the other ingredients at the end. These dishes were served with plain rice and flatbreads, with chopped coriander as an optional garnish, and there was also a vegan version of the rummāniyya bi-dajāj, replacing the chicken with chickpeas and aubergine pieces.

Everything seemed to go down well, and a few people were very pleased with some of the dishes, even the somewhat invented vegan version.