#garlic butter wine sauce

[mylunchisatvdinner]

Compared to some of the atrocities this looks great

[morethansalad]

Maïs Crémeux Végétalien et Tofu Pané / Vegan Creamy Corn and Breaded Tofu

[flight-freedom]

Sext: Let me cook you something...

[frostedpane]

[highspeedhighcarbon]

I am now a believer of: “A good sauce is a game changer”

[tancamera]

White Wine and Garlic Dream Cream Recipe White pepper, lemon juice, and sautéed shallots add richness and flavor to this simple white wine butter garlic sauce for pasta.

[selinakylesquad]

Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce This salmon fillet is prepared quickly and simply with a fresh lemon-dill sauce that contains creamy melted butter, white wine, and garlic.

[kcrossvine-art]

hi friends! This recipe/review was delayed at first from- well it was a different recipe originally, technically bat tempura should be the next item but id like my first tasting experience of bat to be made by someone else who knows what bat should taste like. The recipe after bat tempura is living armor and id intended to use geoduck to mimic the scale. Living armor is interesting with dunmeshi as they used the suit of armor in 3 different ways; grilling, steaming, and souping.

Affording geoduck, a PNW delicacy, is a stretch for one dish, let alone 3. With my write-ups id like to offer a chance that readers will actually be able to make what we talk about. So I opted to use regular clams instead. I feel myself above the fire so we're still sticking with one dish, the dish that doesnt require a grill or a helmet-esque plating arrangement.

Today in our delicious dungeon, we're going to be making Living Armor Soup!

(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 Living Armor Soup?” YOU MIGHT ASKThe ingredients used in the show didnt give much to work on, quoting "medicinal herb" and "special sauce".

1 lbs Mussels

Shallots

Garlic

Bay leaf

Curry powder

Chicken stock

Cream

Eggs

Its important to use cream as your dairy, the higher fat content gives you leeway with boiling and acidity to avoid curdling. Any cream should do. Still bring it to temp gently but rest assured in the moo moos protection. 

AND, “what does Living Armor Soup taste like?” YOU MIGHT ASK

A smoother, buttery-er cream of chicken soup

The mussel meat itself feels like a simplified version of chicken hearts- structurally and in taste

Its not bad. You could hard sell it to a picky eater 

Green onions would bring crispier top-notes much needed

And maybe building a roux base for the soup would fill out the low end?

I dont know what drinks would pair well with this. My heart wants to say red wine but im not a grape fan and cant get more specific than that

I think the hassle of procuring seafood is why when i ask my friends their opinions, the responses are middling to negative. You cant build a palate for it if you dont eat it enough. If i'd had fish stock i wouldve used that rather than chicken, while it doesnt turn the soup disgusting or make itself known much at all, awareness of its presence draws unfavorable comparisons to food I'd rather be eating. And eating for cheaper too (...besides the chicken hearts).

. Some mussels out of a bunch will inevitably be DOA, you wont be eating exactly a pound of them. This and waterweight are the nature of seafood. . Lay easy on the salt until the end before serving . If you have enough mussel stock left after straining, you might not need additional stock

-----------------------------------------------------------------------------------------------------------

From deciding to cook to sitting and eating, the process took about an hour and a half. Not bad but not great, considering this dinner left me feeling full for all of about an hour after.

And the mussels were mostly usable/alive too! I discarded maybe 3 of the whole pound! Sure seafood can be light eating- youd think the dairy and vegetables would hulk it up more. The science of what makes food filling isnt entirely understood, as is most nutrition and gastro science, so i dont know what to blame. Stunning that 1lbs of mussels was not enough to keep a 110lbs person full for an hour.

If i were to make this again, i would serve it with fresh dinner rolls (or another carb). Breads and seafood are joined at the hip in my mind. You want more delicate tastes from your fish? I got just the thing. An entire family of food with varying flavors and textures that just so happen to all work pretty well with the third thing people eat often with seafood; butter.

I give this recipe a solid 4/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) It needs workshopping beyond being recognizable to the show.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 lbs mussels, cleaned and de-bearded

Butter

3 shallots, finely diced

3 garlic cloves, crushed

2 bay leaf

Curry powder to taste

120g chicken stock

100g heavy cream

2 eggs

Method:

Wash your mussels. Remove any beards and barnacles. Discard any mussels with open shells.

Finely dice your shallots and garlic.

In a saucepan, brown your shallots and garlic in some butter over medium-low heat. Once softened add your stock, bay leaves, and curry powder to the saucepan. Increase the heat to medium.

Add your cleaned mussles to the saucepan, the liquid should cover them but if not add more stock. Bring to a boil, and then cover and reduce to a simmer.

Keep simmering until most/all of the mussel shells open. Discard any that still havent after about 6 minutes of simmering. Set aside the remaining mussels.

Pass the liquid in your saucepan through a strainer and return the liquid into the saucepan.

In a seperate bowl, combine the eggs and cream together. Carefully stir the egg/cream mixture into the saucepan until incorporated.

Remove the meat from the mussels, either discard or save some shells for garnishing.

Place the mussel meat on the bottom of serving bowls and pour the hot broth overtop, add your garnish (if any) and enjoy!

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[azuredawn81]

patron of the arts p2 | quinn hughes x musician!reader

read part 1 here

♫ summary: quinn has been nervous for every date with y/n. it seems like everything’s on the line; if he messes up, he could lose y/n. but y/n is dedicated to making sure he knows that she doesn’t mind. that doesn’t stop him from going all out.

♫ pairing: quinn hughes x reader

♫ content: fluff, insecure quinn, intentional lowercase

♫ word count: 0.9k (sorry not sorry)

♫ warnings: none

♫ note: i might make a separate post with the pasta recipe bc i make that at least once a week and it’s SO GOOD

♫ italics mean thoughts

♫ listen to this for the full experience

. ݁₊ ⊹ . ݁˖ . ݁

quinn had been tending to the pan on stove when the doorbell rang. he nonchalantly walked to the door, trying to calm his nerves. that was definitely y/n.

“delivery for quinn hughes?”

“yes that’s me.”

“sign on the line.”

he took the package, placed it on the table, and went back to the kitchen. he stirred the tomatoes around with a spatula, flipping the tangy slices over every now and then. the olive oil sizzled and crackled in the pan, embruing the tomatoes with its bitter taste. he sprinkled some diced garlic in the pan, stirred around some more, then placed the lid back on the pan. quinn turned his attention back to the pot, stirring the farfalle around in the boiling water. he poured a little more salt into the water. then, he turned the burner down to low, letting the water simmer.

his attention shifted to the table. he’d recently invested in a simple black tablecloth, trying to look more proper for when y/n comes over. he spread it out over the wooden tabletop, smoothing out all the wrinkles. two plates across from each other, each with a napkin, a fork, and a wine glass. he moved the bouquet of roses from the counter to the table.

then, the timer beeped. he went to the kitchen yet again, this time to strain the pasta. he poured the pot into a colander, letting the water flow into the sink. he took the bay leaves out of the pasta pile, throwing those in the trash can under the sink. he dumped the pasta back into the pot, then portioned out the exact measurement of sauce from the jar, stirring it up. after putting the pasta into a nice bowl, he grabbed the tray of garlic bread from the oven, carefully putting one tomato slice on each piece of bread. the juice seeped from the fruit onto the bread, its warm redness imbuing itself into the grain.

the doorbell rang again. quinn fixed his hair.

“quinn!” y/n exclaimed, a smile on her perfect face. she wrapped her arms around his neck. he returned the hug, his arms snaking around her waist.

“it’s good to see you, y/n.”

“how was practice?”

“nothing crazy, just morning skate… this morning.”

“smells good.”

“yeah, um, i made dinner.”

“you cook?”

“i try.”

she giggled. “you’re funny, hughes.”

“yeah, i try.”

quinn, you’re so dumb. first, morning skate this morning, now “i try” two sentences in a row?

“i like funny guys so… guess you’re in luck.”

quinn broke into a goofy grin.

“and cute guys, so you’re just checking the boxes.”

“um… do you want to eat?”

“i’d love to.”

quinn gently took her hand and led y/n to the table, pulling her chair out.

“and they say chivalry’s dead.”

quinn started blushing like the tomatoes on the garlic bread. “n-not here.”

“so chef hughes, what’s on the menu?”

“pasta and garlic bread.”

“original.”

“it’s very good.”

“i’m sure it is.”

he picked up her plate and walked over to the kitchen, placing the food onto the dish.

“first, we have farfalle pasta with a garlic basil marinara sauce.”

“yum.”

“then, we have garlic bread, made by me this afternoon, with butter and fresh garlic. on top, there’s sautéed tomatoes, with olive oil and pink salt.”

he put the plate down in front of her. “and for the drink, a nice rosé.”

she watched as he poured into her glass. “scrumptious.”

y/n couldn’t help but stare as quinn got food for himself. even this simple action of scooping pasta onto a plate was just so so attractive. she stabbed three of the farfalle with her fork and put it in her mouth.

“hughes, this is so good!”

“you like it?”

“quinn, i just said it was so good.”

“oh well, maybe you just said that to be nice.”

“are you serious?”

“what?”

“quinn, are you okay?”

“y-yeah, i’m fine.”

“you’ve been acting weird tonight.”

“well, yeah, i, um, i had a question b-but i’m just…”

“just what?” he stared down at his food, avoiding her gaze.

“quinn, please talk to me.”

“i’m nervous, okay? i’ve been freaking out all day because i’m nervous that you’ll realize you can do better. that you could have pretty much any man in vancouver. that i’m not… not enough for you.”

“you really think that way?”

“you’re just so amazing and i’m just some guy with eye bags.”

“i quite like your eye bags.”

“actually?”

“yes i like my boyfriend’s eye bags.”

quinn went bug eyed. “b-boyfriend?”

“are you not my boyfriend?”

“well, i mean, i don’t know, i thou-”

“i wore your jersey to your games.”

“and i’m really happy about that, b-”

“the other wags love me.”

“that’s really great, but-”

“i’m sorry, i just assumed-”

“i was gonna ask you to be my girlfriend tonight.”

“quinn, i-”

“please?”

“of course.”

he had a giddy grin on his face. “are you sure it’s not the wine talking?”

“i’m sure.”

“i guess you have to be a canucks fan now.”

“baby, i’m from vancouver. i’ve always been a canucks fan.”

“my cute little canadian girlfriend.”

“you know you have to come to all my concerts now, right?”

“like i’d ever miss one.”

part 3

tags: @verycoolusername1 @luvoblivixus @tomskookie @leclerc-drives-in-circles @dream-girl06 @skepvids @how-what-why-huh @devilinpradaheels @r0wdymaize86

join the tag list to stay updated

[kitchenwitchtingss]

WITCHY MUSHROOM LINGUINE

A whimsical pasta that makes you feel like a forest dweller~

INGREDIENTS

8 oz chopped mushrooms (you could use any kind, or even mix different kinds! Just make sure they are edible.)

1/2 cup chicken stock

1 tbsp red wine vinegar

1 1/2 cups half and half

4 cloves garlic, minced.

4 shallots, chopped.

1/2 cup parmesan cheese

1 box linguine pasta

4 tbsp butter

1 tbsp thyme

Salt and pepper

Italian seasoning

DIRECTIONS

Melt butter in a pan and cook shallots and garlic until soft on medium heat. Add in the mushrooms, thyme, Italian seasoning, salt, and pepper, and cook until tender. (About 4 minutes.) Add chicken stock and red wine vinegar and cook for another 4 minutes on medium heat.

Add in half and half and simmer for about 3 minutes, or until the sauce thickens a little more. Add in parmesan cheese. Cook pasta according to the directions on the back of the box with a salted pot of water.

Taste the sauce to see if it needs more seasonings, then add to taste..

Drain the pasta, reserving about 1/4 cup of pasta water. Add your pasta into your sauce and toss to coat. Add in your pasta water so it combines well.

Top with parsley and enjoy!

Editors Notes:

You could add some shredded mozzarella to make it super cheesy!

Use an assortment of different mushrooms!

Using fresh thyme from your own garden is a good pick

Source your ingredients locally!

[morethansalad]

Vegan Beef Bourguignon with Seitan

[jokeroutsubs]

SLOVENIAN CUISINE: EXPLAINED

Extremely confused by Joker Out’s recent post? Don’t worry, we’ve got you covered!

KRANJSKA KLOBASA:

Carniolan sausage is one of the most recognisable Slovenian culinary products. Since January 2015 it has been protected with geographical indication by the European Union. It originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. The sausage is a reddish brown colour on the surface and bears a faint scent of smoke. Each pair is held together with a wooden skewer.

Preparation: It contains at least 75 to 80% pork (aside from bacon) and at most, 20% bacon. It may contain up to 5% water, sea salt from the Sečovlje salt pans, a little garlic, saltpetre and black pepper. No other ingredients are permitted. It has to be cooked before consumption. It is usually eaten hot, together with sour or cooked cabbage or sour turnip.

Perfect for: folk village parties called ‘veselice’, where they are a common choice alongside wine or beer. For that occasion, bread, mustard, and sliced onion are mandatory accompaniments.

IDRIJSKI ŽLIKROFI:

Žlikrofi is a traditional Slovenian dish, originating from Idrija a small town in the east of Slovenia. Idrija is mostly known for its lace and now-closed mercury mines. Žlikrofi were the first Slovenian dish registered as a Traditional speciality guaranteed (TSG).

Preparation: Žlikrofi are made using pasta, filled with a mixture of potatoes, onion, pig lard, chives and other spices. They are best served with ‘bakalca’ (a sauce made out of lamb and vegetables).

Perfect for: Žlikrofi are eaten all year round and can be served either as a starter, side dish or a main course. Alongside restaurants in Idrija, tourists can also try them at the Idrija Lace Festival or at the Idrija Žlikrofi Festival, where žlikrofi are prepared in more than 35 different ways. The žlikrofi festival is held at the end of August, this year it is taking place on the 24th of August.

POTICA:

Potica (a Slovenian nut roll) is the number one traditional holiday pastry in Slovenia. It has been registered as a Traditional speciality guaranteed (TSG) in the European Union since April 2021.

Preparation: It consists of a rolled pastry made from sweet yeast dough, most commonly filled with walnuts, but there are variations with hazelnuts, tarragon, poppy, cottage cheese and others. Its ingredients are quite basic, but achieving the right balance of filling and dough is challenging. Traditionally it is ring-shaped, baked always in the special shaped potica baking mould (ceramic, glass or tin one), called ‘potičnik’, which has a conical protrusion in the middle.

Perfect for: All holidays, especially Christmas and Easter. Slovenian housekeepers are happy to bake it even outside the holiday season to pamper their loved ones.

PREKMURKSA GIBANICA:

Prekmurje layer cake (literal translation: Over-Mura moving cake 😂) is a special cake originating in eastern region of Slovenia, Prekmurje. The name ‘gibanica’ comes from the dialect expression güba and refers to a fold. Since March 2010, prekmurska gibanica is protected in the EU as a Traditional Speciality Guaranteed.

Fun fact: If you are visiting Prekmurje, you can swing by The House of Gibanica, where you can enjoy the full gibanica experience which includes tasting handmade gibanica, made in the traditional way using a protected recipe.

Preparation: The preparation of this layered cake is quite complex and expensive, which is why it is only served on special occasions. Each layer is topped with plenty of sweet cream, eggs and butter. The dessert requires crumbly and rolled dough and four types of filling, made up of cottage cheese, poppy seeds, walnuts and apples.

Perfect for: special occasions like Christmas and Easter. As it is very filling, it’s not ideal to eat (or prepare) in hot weather.

BOGRAČ

Bograč is a hearty dish, consisting of many meats. It is typical of the Prekmurje region. It is a festive dish, as it is never cooked for just one person. It is best when cooked in a kettle over an open fire. In Hungarian this kettle is called 'bogrács' , hence the name of the dish.

Preparation: Sweat onions in lard, then add a different type of meat to the dish at the end of each hour of simmering: first the beef, then the venison, and finally the pork. Season with paprika and add a splash of white wine. Finally, add the potatoes and cook until they are done.

Perfect for: large family gatherings.

Fun fact: Every year, Lendava* organises the international 'bograč' cooking competition called ‘Bogračfest.’ The municipality of Lendava also holds the Guinness World Record for the largest bograč ever prepared (1,801 kg) since 2021.

* A Slovenian town near the Hungarian border.

Content prepared by: @kurooscoffee, @weolucbasu, drumbeat

Graphic design by: X pastellibianchi, anonymous JOS member

English proofreading by: IG GBoleyn123, @flowerlotus8, X klamstrakur

[lionsongfr]

Riot of Rot Cuisine- Second Course

Since I promised I would do another one when a Plague venue actually came out. Still ended up mostly using items from Gathering. OTL Previous can be found here: link

Eternal Soup Hotpot- the last warrior to die before the peace between Plaguebringer and Gladekeeper had their bones gifted to 10 Plague chefs. From those bones came 10 eternal soups, their cauldrons are never emptied, and their liquid is replenished as needed. Since food can be scarce in the Plaguelands it is customary to bring food items to dip into the pot and devour as hotpot together. The most common items brought are “dung balls” (ground Gigante chicken livers mixed with Wild Onion), Leechroot Mushroom, whole Glass Minnows, and Banded/Land Snails (slurped right out of the shell!)

Bloody Hearts- despite the name this is one of the few non-meat dishes of Plague. A Gryphon's Blood Sempervivum is first steamed and then the center gently scraped away to reveal a clean heart. Wild Onions, Canyon Ruffage, and garlic are sautéed with Flying Butter, and are then simmered with a Sour Strawberry wine.  Grassland Grain breadcrumbs are added before the mixture is stuffed into Sempervivum and baked till golden. A spicy Ashfall Prickler sauce is drizzled on top.

Hellwell Pepper Soup- in the hot and arid air of the Wastelands, Rapheal (a catfish) are dried out in the open. The fish are treated with a mixture of salt and Herbal Plantain to fend off microbes and hungry Bloodfang. To dine on the fish, it must be first be soaked to remove the salt. The soup base is a paste of Blacktongue pepper, Hot Pepper, Wild Onions, garlic, basil, and Cinnamon added to boiling water. The fish is then added to the pot and cooked till tender. Served with boiled Green Plantains or poured over top of mashed Turnips. A searing spice that must be survived to enjoy. 

Mom's Spaghetti and Meat Balls- the meat balls can be made of any meat scraps, but the most common ingredients are ground Maggots and Diseased Fungus, which is fried in Hissing Goose fat to enhance the flavor. The pasta is made of Crisp-Leaf Amaranth, dense and chewy, and topped with a sauce made of Wild Catsup, sour Flying Butter milk, and Desert Sage. A grating of nutritional yeast is often offered to give a cheesy flavor to the dish.

Plague Bat Adobo- colonies of Plague Bats flying is a frequent sight across the Wasteland and are a plentiful food source. The meat is cut up into chunks and first browned in Mushroom Oil. It is then simmered with Wild Onion, garlic, Butcher’s Fig vinegar, Hot Peppers, and soy sauce. The meat is allowed to cook until it is tender and served over a bed of Grassland Grain.  The primary ingredient, vinegar, inhibits the growth of bacteria!

Green Eggs and Ham Omelet- an Undying Featherback is a ferocious beast, and its meat must be cured in separate caverns to keep it from reforming. This valuable ham is used sparingly not just because of its cost, but also its strong and gamey flavor. The omelet starts out by boiling Wasteland Pear nopales, which are then rinsed under cold water and chopped. Wild onions, nopales, and the chopped ham are seared, and then whisked Gigante eggs are added over top. An herbivore friendly version substitutes the ham with the meaty Leechroot Mushroom, while insectivores prefer fried Fungus Cutter pupae.

Wyrm Jelly- when a tendril of the Wandering Contagion breaks off and dies it becomes hollow. Clans carefully collect these tendrils and fill them with a gelatin mixed with blood, Cinnamon, and Herbal Plantain (anti-toxin).  The gelatin is set in the cold desert night before being squeezed out into long tubes of gummies. It is believed that whatever killed the tendril will colonize the gut of the dragon, strengthening them against any new disease.

Beetle Sausage- long strands of Grapevine and Vineyard beetles dipped into concentrated grape juice and then hung to dry like sausages. The colors can vary depending on the type of grape from the Blue Indigo to Orange Autumn. It is a calorie dense treat that warriors often carry into battle to renew their energy. Also, because somehow Plague has grapes?

Snot Shot- Streak’s Dagger herbal liquor is known for its numerous therapeutic properties, caloric values, and bright neon green color. The shot is layered with a red Sugarmelon schnapps (import from Water Flight), followed by the green Streak’s Dagger liquor, and topped with a Wasteland Pear cream liquor…and then a spritz of Sour Strawberry juice. The drink must be downed quickly before the cream and acid of the juice becomes a curdled mess of sick. (though some Plague dragons prefer it that way)

[prinsessanrosamunda]

07/09/2024

moving abroad series part 6

groceries and diet

go-to grocery-list :

fruit of the season, vegetables of the season, leafy greens, beans, onion, garlic, ginger, avocado, corn, mushrooms, sweet potato, lemon, grapefruit, dates, olive oil, rapeseed oil, wine, berries

cottage cheese, mozzarella, baby-bels, Greek yoghurt, eggs, milk, protein shake, smoothie, ginger shots, soy sauce, milk

chia seeds, sunflower seeds, sesame seeds, oats, brown rice, couscous, protein powder, nuts, spices, coffee, tea, honey, granola, lentil-pasta, rye-tortilla, rye-bread/crackers, peanut butter, almond butter, granola, dark chocolate, protein bars

tuna, salmon, chicken, salami, ham

general directions in terms of diet :

drink enough water, bring a bottle everywhere

take your supplements, vitamins; my go-to ones are vitamin D, C, B12, magnesium, omega-3, iron (obvi for deficiency)

focus on a varied, protein-rich diet; I add some powder and shakes to really make sure I get in enough

no restrictions, eat intuitively

herbal tea at night

go easy on wine and coffee

[hetalianhistorian]

Menu and goods information has been released for the upcoming Hetalia Halloween Party AMOCAFE collab!

Source links: 1 2

The event period will run from October 10th until November 11th. Reservations will start on October 6th! It is advised to read the precautions before signing for a reservation, in which you can find through the AMOCAFE website.

Something peculiar about this collaboration menu is that it seems it will change halfway through the event. The first two weeks will serve a menu based off the Axis and the later half will serve based on the Allies! If you are dropping by this event for a certain character, please keep in mind of the dates!

That said, below are the menu items with each dish and drink being themed after each character. The dates, ingredients, and prices will all be included. Please keep in mind that I use a translator for all of these, so there may be mistakes!

Menu (10/10 - 10/24)

Italy

For dish, Spaghetti al Nero di Seppia- ¥1,540 yen each - Squid pasta/squid, tomato, and powdered cheese. For drink, Amaretto Milk Almond Latte - ¥880 yen each - Amaretto milk, and whipped/sliced almonds.

Germany

For dish, Baumkuchen - ¥1,210 yen each - Plain chocolate, marshmallow, and chocolate sauce. For drink, Kiba - ¥880 yen each - Cherry syrup, banana syrup, and milk.

Japan

For dish, Chestnut Rice and Seared Bonito Set Meal - ¥1,870 yen each - Seared bonito over straw, sliced onion, shiso leaf, daikon radish with ponzu sauce, boiled hijiki, chestnut rice, sesame salt, wakame, daikon miso soup, and bamboo charcoal powder. For drink, Brown Sugar Milk - ¥880 yen each - Brown sugar syrup, milk, and whipped warabi mochi.

Portugal

For dish, Pastel de Nata - ¥1,100 yen each - Egg tart, caramel ice cream, caramel sauce, and cocoa powder. For drink, Port Wine Grape Juice - ¥880 yen each - Elderflower syrup, grape juice, mixed nuts, and honey.

Spain

For dish, Creme Catalana - ¥1,210 yen each - Creme brulee, bamboo charcoal powder, cinnamon powder, orange peel, and orange. For drink, Calimocho-Style Drink - ¥880 yen each - Grape juice, cola, and lime mint.

Prussia

For dish, G��tterspeise - ¥1,100 yen each - Strawberry jelly, strawberry, raspberry, custard raspberry sauce, mint, and bamboo charcoal powder. For drink, Schwarz Coffee Tonic - ¥880 yen each - Instant coffee and carbonated water.

Romano

For dish, Polpo Affogato - ¥1,540 yen each - Octopus, tomato sauce, olive, parsley, countryside garlic butter sauce, and bamboo charcoal powder. For drink, Limoncello Royal Lemonade -¥880 yen each - Peach lemonade, white grape soda, and lemon mint.

Menu (10/25 - 11/10)

America

For dish, Sugar Glazed Donuts - ¥1,210 yen - Baked donuts, chocolate sauce, chocolate spray, sugar glaze, and white chocolate. For drink, Pumpkin Latte - ¥880 yen - Pumpkin milk and whipped cinnamon powder.

England

For dish, Shepherd's Pie - ¥1,540 yen each - Meat sauce, mashed potato, cheese, and seaweed. For drink, Pimm's Style Drink - ¥880 yen each - Elderflower syrup, black tea, white grape juice, carbonated water, orange, cucumber, raspberry, and mint.

France

For dish, Potage de Potiron - ¥1,210 yen each - Pumpkin soup, fresh cream, and fresh bread. For drink, Chocolat Chaud - ¥880 yen each - Chocolate sauce and milk whipped cream.

Russia

For dish, Blini - ¥1,210 yen each - Crepes, sour cream, strawberry jam, raspberry sauce, and granola. For drink, Yagoda Lemonade - ¥880 yen each - Lemon syrup, strawberry sauce mixed berries, and mint.

China

For dish, Black Sesame Dan Dan Noodles - ¥1,320 yen each - Dan Dan noodles, black garlic oil, green onion, meat miso, and cheese. For drink, Tapioca with Coconut Milk - ¥880 yen each - Coconut milk, tapioca, whipped condensed milk, and mint.

Goods Information

Source links: 1 2

There will be goods available for purchase and offered during the event!

Goods List

Acrylic Stand - ¥1,540 yen each

Mini Acrylic Stand Keychain - ¥880 yen each

Clear File - ¥770 yen each

A2 Sized Tapestry - ¥3,960 yen each

Mini Tapestry - ¥1,650 yen each

Clear Card - ¥550 yen each

Postcard Set - ¥1,210 yen each

Tin Badge - ¥550 yen each

Offers List

For every character drink ordered, you will receive a free coaster of random design.

For every character dish ordered, you will receive a free placemat of random design.

A random invitation ticket style card will be given out to customers who come to the event! The offer will continue while supplies last.

For every ¥2,000 yen spent on food, drinks, or products, you will receive a random heart card from each period at the register! If there are any defects on the card, exchange will be limited to the time of your departure.

For every ¥3,000 yen spent, you will receive a lottery application form for a random mini-sized stand panel! If you receive this application, you will need to drop it off in the application box within the café. The lottery will be drawn once the collaboration ends.