#guava marmalade

[bloggerliveshere]

"Guava Marmalade Thumbprints"

These Guava Marmalade Thumbprints feel like springtime. Soft shortbread cookie filled with citrusy sweetened guava. The combination of a buttery cookie and the bite of marmalade just go together. Guavas can be on the slightly sweet to very sweet which pairs beautifully with the cookie. Don’t you think mom would love these little gems to celebrate her day? I definitely do. Guava Marmalade…

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[karokawwo]

mixed lemon and guava marmalade into my tea tonight. it's A Flavor

[cattstep]

Dyed Banana Imbued Breaded Fluffy Crunchy Jelly Exterminated Frozen Yogurt Guava Citron Prune Plantain Mulberry Rose Apple Apricot Dragonfruit Currant Boysenberry Olive Pomelo Quince Gooseberry Cantaloupe Strawberry Citrus Pear Raisin Kiwi Melon Hazelnut Almond Acorn Cashew Walnut Macadamia Worm Cheeseball Granola Thick Vegetable Curd Buttermilk Marmalade Miso Beer Oil Cookie Vinegar Dough Egg Yolk Melted Butter Milk Roux Orange Water Alcohol Soup Grease Caramel Fruit Juice Matcha Popcorn Bone Bubblegum Tofu Cornstarch Gallium Jello Himalayan Baking Soda Reuben Sandwich Grilled Cereal Cheeseburger Mozzarella Blue Cheese Cheddar Provolone Parmesan & Cracker Sour Cream Cheesedog Ganache Biscuit Screwdriver Rice Brookie Yoylecake Sauerkraut Brussels Sprout Lentil Eggplant Cabbage Black Seaweed Cocoa Garlic Coffee Mashed Kohlrabi Oat Tea Leaf Bell Chickpea Vanilla Bean Onion Pepper Corn Pumpkin Potato Kebab Sussy Sushi Feijoada Shepherd's Pie Le Fishe Au Chocolat Twice-cooked Ham Pork Liver Spider Donut Churrasco Marine Biologist Fried Red Herring Eel Salmon Anchovy Mackerel Tuna Nachos Barbecue Ketchup Gravy Chocolate Salsa Chili Mustard Meat Soy Tomato Sauce Butterscotch Icing Sundae Carbonara Chicken Pho Minestrone

[vrisrezis]

hello pookie wookie blueberry muffin recipe cutie patootie little ratatouille chef cheesecake pie cherry on top whipped cream chocolate frosting with sprinkles and vanilla sugar toe curling, blood boiling chocolate ganache cake strawberry cream morning coffee with creamer, snookie dookie wookie pookie gumdrop snickerdoodle honey bunches of oats pumpkin pie toaster strudel blueberry cheesecake muffin berry topped with peanut butter jelly jam sprinkles and blue raspberry crumbs with a side of vanilla ice tea with extra sugar and ganache sprinkled rotisserie chicken with soy sauce and milk, popeye biscuit with honey, toyota camry Interior design landscaping buisness, cookie dough, roku remote baked potato pot roast pancake sweet honeybun sweetie bear marmalade cheese curd mc chicken, small fry cracker barrel old people cutie buns sweet cheeks mc chicken christmas spirit presents, sweet smelling candle wrapped in a hot dog with cookie wookie snookie dookie sugar honey bun bun balls sugar plum plum tart pizza rolls halo halo chicken joy mc nuggets cheesy mushroom honeycomb hunny bunny sugar pie boo boo bear, marmalade kitten chocolate baby cake, hot muffin chips with queso blanco, black coffee and air freshener, wind blowing mind fizzling sprite gulping baby wabt sugar moon pookie popcorn making honeydew guava juice with ice cubes

Hi I have nothing witty for this but ilu for this

[xtruss]

Are We Living Through a Bagel Renaissance?

A New Wave of Shops Has Made Its Mark Across the Country—and Shaken New York’s Bagel Scene Out of Complacency.

— By Hannah Goldfield | April 28, 2024 | Nashville Now

Illustration By Milo Targett

A few weeks ago, after a rare earthquake in New Jersey sent tremors through New York, giving the denizens of the five boroughs a mild shock and an immoderate jolt of self-importance, a writer named John DeVore posted the following on X: “i know nyc isn’t the first city to ever experience an earthquake but imagine how Los Angelenos would react if they, one day, suddenly, ate a delicious, fresh bagel in their city.” It’s an old joke, not least because Los Angeles has lately grown rich in bagels—bagels that some New York transplants insist are actually good, bagels that have earned accolades from even the New York Times, which dared publish, in 2021, an article titled “The Best Bagels Are in California (Sorry, New York).”

I wouldn’t go quite that far, but to write off bagels made outside of New York would be a mistake—not only because there are plenty of great ones to be eaten elsewhere but because New York’s bagel culture, until recently, was growing rather stagnant. I’m hardly the first to note the broad downward spiral of New York bagels, which were first made by Ellis Island-era Jewish immigrants from Eastern Europe and, over the course of the twentieth century, began to assimilate. Once uniformly small, dense, salty, and malty—traditionally, the dough is boiled in water and barley malt syrup before baking—bagels surpassed doughnuts in popularity in the U.S. but also evolved to look more like them, becoming sweeter, paler, and softer. Even in New York, they’ve attained obscene new forms (see: the rainbow bagel), adopted increasingly outlandish flavors, such as French toast (what cinnamon-raisin hath wrought!), and grown ever more puffy as traditional methods of hand-rolling gave way to high-output mechanization. Despite popular claims about the quality of municipal water or baking altitude, the science of bagel-making is not about terroir but, rather, context: every bagel reflects the tastes of the people it exists to serve.

L.A. is just one data point in what Bon Appétit has dubbed “The Great Bagel Boom,” and what Sam Silverman, the founder of New York’s annual BagelFest, calls “a bagel revolution.” Cities across America have long been home to flaccid facsimiles of New York-style bagel shops, but lately they’ve been joined by a new breed: bagel businesses undertaken by ambitious, savvy young people, who are seeking not to replicate some Platonic ideal of the bagel so much as to make it their own. Every city—see Miami’s El Bagel, where the menu includes a bagel layered with guava marmalade, cream cheese, and a fried egg, and New Orleans’s Flour Moon Bagels, which offers bagel “tartines” (plus, sometimes, a crawfish-stuffed bialy)—seems to have its own new-wave status bagel, which draws fanfare on social media and long lines in real life. “The bagel business has been, historically, a pretty terrible business, but the rise of this sandwich culture really helps,” Silverman told me. “It’s a vehicle that can infuse any sort of local culture and cuisine.”

The last time I was in L.A., I made a trip to the most famous of the city’s entries to the field. In 2020, the owners of Courage Bagels, who initially peddled their wares from the basket of a bicycle, opened a brick-and-mortar store in Virgil Village, between East Hollywood and Silver Lake. Midmorning on a Monday, I joined a line that had at first seemed reasonable and quickly became a way to spend half a day, snaking down the quiet block, opposite a dollar store and a tattoo parlor. When I started a casual conversation with the woman in front of me, she seemed almost startled. She had moved recently from New York, it turned out, to work as an assistant to an entrepreneur, whose bagel she was waiting to order. “People don’t make small talk in L.A.!” she said. Another former New Yorker in front of her, overhearing us, nodded in weary agreement.

It was easy to see how a Courage bagel could offend, if not enrage, a New York purist. It brings to mind a rustic, crusty baguette: the exterior is dark, craggy, and heavily blistered; the crumb is a little stretchy with a lot of air holes. (Courage bagels are leavened with sourdough starter, rather than commercial yeast.) If you were to scoop it, another move for which a bagel aficionado might make a citizen’s arrest—stay safe out there!—you’d be left with mostly crust. This makes it especially suited to Courage’s main offering: photogenic open-faced sandwiches. Bagel halves are topped with various combinations of cream cheese, jewel-like slices of tomato, thin coins of cucumber, smoked salmon, roe, or sardines, then painstakingly finished with salt, freshly cracked pepper, a drizzle of olive oil, fronds of dill. A Courage bagel is a Los Angeles bagel, ready for its closeup.

You could argue that the nationwide bagel revival has been a boon to New York’s own scene, shaking it out of complacency. Ten years ago, the introduction of Black Seed’s Montreal-inspired bagels, which are thinner and sweeter, boiled in honeyed water, only improved the landscape. Lately, the city has been home to a growing roster of indie bagel-makers, many of whom started by churning them out of restaurant kitchens during off-hours, or at home. On a recent Saturday morning, as I picked up a half-dozen sourdough bagels and a tub of burnt-scallion cream cheese from Wheated Brooklyn, a pizza restaurant just south of Prospect Park, the owner, David Sheridan, told me, “There’s a bagel movement happening in this country.” Louisville, Kentucky, of all places, had inspired him to get into bagels: as he prepared to open a location of Wheated there, he noticed a huge hole in the bagel market. Back in Brooklyn, he dove into R. & D., selling the fruits of his experiments on the weekends.

Earlier this spring, the people behind Leo, a sourdough-pizza place in Williamsburg, opened Apollo Bagels, in the East Village, which serves L.A.-inflected bagels, open-faced and meticulously assembled. (If I were the owners of Courage, I’d cock an eye at Apollo and remind myself that imitation is the sincerest form of flattery.) The Mud Club, a wood-fired bagel, pizza, and tapas restaurant and dance club in the Hudson Valley, is currently popping up on the Lower East Side in the original location of Scarr’s Pizza, where, the other day, I ordered a bacon, egg, and cheese, oozing aioli and roasted-jalapeño-and-tomato jam, on a dense and crusty everything bagel. (They’ll soon open a permanent outpost a few blocks away.) Sakura Smith, the baker behind Bagel Bunny, supplies private clients and sometimes specialty shops with small, soft bagels made from a vegetable-flecked dough; it’s leavened with a fermented yeast that she says was first grown by a monk in Japan in the nineteen-seventies and feeds off mountain yams, rice, and carrots.

When it comes to my own bagel preferences, I am open to creative recipes but believe that a bagel should be, fundamentally, a humble staple—relatively inexpensive and sold by the dozen, or a multiple thereof. A sandwich has its place, but bagels belong, first and foremost, in a paper sack, hot from the oven (they need not be toasted unless they’ve gone stale), grab-and-go. The new-wave shops, especially outside of New York, don’t all seem to embrace the bagel’s inherent utility. In Washington, D.C., at a café called Ellē, my six sourdough bagels came packaged in individual paper sleeves, as if they were croissants or artisanal chocolate-chip cookies. At Courage, I had to wait—and wait, and wait—for my half-dozen. As the sun grew hotter, and I paced back and forth, restlessly sipping on a rose-flavored lemonade, I had to wonder, What were they doing in there? You could imagine a chef adhering sesame seeds one at a time with a tweezer.

The newcomer bagel that best fits my vision can be found in New York but it was born—sorry, haters—in Westport, Connecticut. One day in the summer of 2020, Adam Goldberg, a flood-mitigation specialist in his forties, was floating in his pool with his cousin, “having margaritas at eight-thirty in the morning,” he recalled recently. “We looked at each other and we decided that it was too hot to make sourdough like we’d been making every other day for the whole pandemic.” They decided to make bagels instead, imagining that they’d be “more refreshing.” After just a couple of weeks of recipe-developing, Goldberg settled on his ideal formula, and it wasn’t long before he was selling bagels out of his back yard. Four years later, the business, PopUp Bagels, is growing rapidly, with multiple locations in Connecticut and in tony precincts including Greenwich Village, Palm Beach, and Wellesley, Massachusetts.

PopUp offers, strictly, bagels and schmear, and if you preorder a dozen to pick up from the store, they will still be warm when the paper bag is passed to you. Goldberg is careful not to describe PopUp bagels as New York bagels. “It was the first thing we dropped from our branding,” he told me. “We’re our own style of bagel.” He uses a proprietary mix of flours and commercial yeast, no sourdough, and he has worked under the guidance of a “dough coach,” a championship baker he’s hired “to refine our recipe so that it’s more mobile.” When I asked him if he’d been aware, before getting into bagels, that there were people who called themselves dough coaches, he said, “No. In fact, my dough coach was unaware of it also. But once I told him he was my dough coach, he was very excited.”

A PopUp bagel is a bit less dense than the most traditional New York bagels; Goldberg wanted to make them light enough that you could comfortably eat more than one. In other ways, a PopUp bagel seems archetypal: small, chewy, with a crisp, golden-brown crust—urbane, and almost chic, in its restraint. Goldberg has kept the flavors classic, offering just plain, sesame, poppy, everything, and salt. He only gets playful with gimmicky (and sometimes great) cream-cheese flavors—Old Bay, ramp, coffee cake—and the occasional absurdist collaboration; just last week, PopUp and Dominique Ansel, of Cronut fame, introduced a limited-time-only Gruyère bagel with escargot butter, for a cool eighteen dollars.

This may seem like an awful lot of fuss over boiled bread with a hole in it, but pedantry is part of the fun. We enjoy outraging the purists and then posturing as purists ourselves, bringing our own tastes and associations to the image of the perfect bagel. I discussed this recently with Zoë Kanan, a pastry chef and baker who can make an excellent bagel anywhere (she once did a stint as a bagel consultant in Mexico City) and who will open a Jewish-ish bakery, called Elbow Bread, on the Lower East Side in May. Kanan and I were both introduced to bagels inauspiciously. Every day in elementary school, in New Haven, I ate a sandwich of Genoa salami on a squishy egg-flavored Lender’s bagel—the brand sold in plastic sleeves in the grocery store. Kanan grew up in Houston, where her weekly order at the Hot Bagel Shop was a strawberry bagel with strawberry cream cheese. Which is to say that, when it comes to bagels, we were blasphemers: in the High Court of Bagel, we’d be sternly sentenced to a penal colony.

Despite these beginnings, or perhaps because of them, Kanan and I now share a strong internal compass about what a bagel should be. “Chew is at the top of the list,” she said, as I nodded fervently at the other end of the line. “It should, I think, give your jaw a little bit of a workout when you’re eating it.” She explained that a low-hydration dough (as opposed to, say, the wetter dough you need for a spongy focaccia) made with high-protein flour gives you a strong gluten structure, and optimal chewiness, but can also result in a bagel that stales quickly. To extend shelf life, she’s come up with a slightly left-field solution: potatoes, roasted whole, skin-on, and mixed in with the flour, yeast, and water. “It adds starch, which locks in moisture,” she explained, and also results in “a really thin, kind of crackery shell of a crust. And then, the interior is chewy, and also tender, and moist.” I pictured an arrow hitting a bull’s-eye.

One New York bagel shop that sates both traditionalist tastes and the Internet’s appetite for absurd viral foods is Utopia, in Whitestone, Queens. Here, they hand-roll the bagels, boil them in enormous kettles, and then bake them in a carrousel oven made in 1947. They’ve got all the essential flavors, including pumpernickel—a favorite of mine, and rarer and rarer these days—but if you want sourdough they have those, too, plus rainbow, piña colada, and jalapeño-cheddar. As if to provoke the snobs who complain about ballooning bagel sizes, they also sell a ten-pound “party style bagel wheel,” an audacious rejoinder to the party sub. The giant everything bagel I ordered the other day was, I’m sad to say, completely raw in the center. (My theory was that they’d taken it out too soon, when the garlic that dotted the exterior had started to burn.) But I’d also ordered a party-style pizza bagel, a sesame ten-pounder sliced in half, scooped (the extra dough gets turned into garlic knots), and layered with marinara sauce, mozzarella, and chopped chicken cutlet. It was outrageous yet comfortingly familiar and, dare I say, spectacular. ♦

— By Vaseline

[sister-kym]

Pineapple on pizza sounds yummy if the pizza is sweet, but wait until you find out what Brazilians will top our pizzas with. From chocolate to banana with cinnamon and dulce de leche. And don't get me started on "Romeo and Juliet" (minas cheese with goiabada, a guava marmalade).

You say it’s 2023 and people should have moved on from the lawsuit but Tobias Forge & GHOST is known for getting sued and fucking over his band mates. I like GHOST but like most people I fucking detest the singer. He needs to pay them what they owe

Anyway, what do you guys think about pineapple on pizza? Like I was always in total opposition, just out of principle, and then yesterday I went to this new pizza place and my friend was like, ooh you need to try the one with pineapple. And I was like, ugh fine whatever. But it was actually so good? I went home and the gravity of the situation hit me.. Mamma mia, did I let the Italians down? Will they ever allow me into their beautiful country again? I was meant to visit Sicily again this November, but now I don't know. I feel so lost and ashamed I can barely listen to my secret Ricchi e Poveri playlist on Spotify

[countessogilvy]

helados bón in nyc when???

[lyralit]

[ᴡᴏʀᴅꜱ ᴛᴏ ᴅᴇꜱᴄʀɪʙᴇ] ᴛʜᴇ ᴄᴏʟᴏᴜʀꜱ

[under the break bc this is really long]

red

lipstick

cherry

blood

crimson

scarlet

brick

vermilion

cardinal

wine

beetroot

lobster

mercury / mars

apple

maroon

ruby

claret

rosy

poppy

blushing

watermelon

strawberry

grapefruit

anne

orange

peach

tangerine

auburn

ginger

fire

fox

amber

gold / golden

tawny

burnt

venus

cantaloupe

carrot

pumpkin

Titian

yam

tiger

marmalade

pepper

rust

butterfly

fall

apricot

squash

clay

yellow

sunny

sand

butter

syrup

medallion

golden

bee

honey

daffodil

sunflower

buttercup

sandstone

corn

lemon

yolk

dandelion

taxi

saturn

sunset

pencil

banana

pineapple

duck

schoolbus

potato

green

grass

spring

herb

juniper

chartreuse

clover

lucky

leprechaun

seaweed

pickle

leafro

earth

pistachio

basil

emerald

alligator

army

aloe

jade

olive

matcha

lime

blue

sky

ocean

crest

navy

cadet

aqua

blueberry

butterfly

robin's egg

lapis

flame

peppermint

jay

lavender

corn

wheat

cobalt

slate

denim

peacock

arctic

sapphire

purple

mountain

dawn

heather

violet

grape

eggplant

amethyst

cheshire

crocus

bruise

blackberry

ube

lavender

grape

plum

lilac

periwinkle

black currant

iris

orchid

beet

pink

blush

flamingo

guava

rose

peony

cherry blossom

salmon

lemonade

bubblegum

lotus

pig

cotton candy

punch

coral

hot pink

pink panther

rose quartz

blobfish

dragon fruit rind

rhubarb

lipgloss

[bonus: shades]

black

panther

night

pitch

onyx

jet black

coal

penguin

suit

cat

obsidian

zebra

diamond

raven

bat

magnet

oil

ebony

ants

black pearls

plum

squid ink

truffle

shadow

grey

cloud

dust

rocks

silver

smoke

ash

graphite

dolphin

iron

basalt

titanium

tin

dove

pigeon

slate

scales

smoke

flint

steel

white

marble

pearls

dove

linen

snow

porcelain

alabaster

ivory

cloud

bone

rice

foam

whipped cream

lace

eggs

lily

coconut

milk

zebra

polar

cream

brown

chocolate

cocoa

rabbit

bear

squirrel

bark

chestnuts

cinnamon

coconut

teddy bear

violin

caramel

coffee

cydney's backyard fence

mocha

penny

walnut

gingerbread

paper bags

acorns

mud

courtesy of @cydthesciencekid

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[coffinkissez]

Look at my pookie wookie blueberry muffin recipe cutie patootie little ratatouille chef cheesecake pie cherry on top whipped cream chocolate frosting with sprinkles and vanilla sugar toe curling, blood boiling chocolate ganache cake strawberry cream morning coffee with creamer, snookie dookie wookie pookie gumdrop snickerdoodle honey bunches of oats pumpkin pie toaster strudel blueberry cheesecake muffin berry topped with peanut butter jelly jam sprinkles and blue raspberry crumbs with a side of vanilla ice tea with extra sugar and ganache sprinkled rotisserie chicken with soy sauce and milk, popeye biscuit with honey, toyota camry interior design landscaping buisness, cookie dough, roku remote baked potato pot roast pancake sweet honeybun sweetie bear marmalade cheese curd mc chicken, small fry cracker barrel old people cutie buns sweet cheeks mc chicken christmas spirit presents, sweet smelling candle wrapped in a hot dog with cookie wookie snookie dookie sugar honey bun bun balls sugar plum plum tart pizza rolls halo halo chicken joy mc nuggets cheesy mushroom honeycomb hunny bunny sugar pie boo boo bear, marmalade kitten chocolate baby cake, hot muffin chips with queso blanco, black coffee and air freshener, wind blowing mind fizzling sprite gulping baby wabt sugar moon pookie popcorn making honeydew guava juice with ice cubes🥺🥺🥺🥺🥺

Why he angry

[envies-laconiques]

Guava Marmalade Panettone

[alsjeblieft-zeg]

015 of 2023

Your protein: pork steak lamb chops hamburgers vegan burgers chicken nuggets chicken fingers tuna shrimp salmon oyster crab lasagne ravioli chicken soup

beef jerky slim jims bacon spam buffalo wings sausage ham turkey meat balls

Your dairy: milk soy milk skim milk raw egg boiled egg sunny-side eggs scrambled eggs cottage cheese cheddar cheese mozzarella cheese swiss cheese blue cheese cream cheese plain yogurt

Your vegetables and fruits: mushrooms tomatoes pickles olives carrots raw onion broccoli cauliflower green beans string beans peas black beans celery leek artichoke lima beans bell pepper asparagus spinach seaweed avocado eggplant zucchini corn cucumber squash/pumpkin/yam garlic ginger peanuts almonds sunflower seeds raisins bananas apples pears grapes oranges tangerines peach blueberries raspberries blackberries strawberries lemons pineapples coconuts apricot cherries plums cranberry kiwi watermelon melon pomegranate grapefruit lime guava mango papaya

Your starch: French fries baked potato scalop potato mashed potato fried rice white rice bagel white bread whole grain bread French bread corn bread sourdough pancakes spaghetti macaroni & cheese oatmeal

Condiments: wasabi soy sauce cranberry sauce marmalade grape jam strawberry jam ketchup mustard relish mayonnaise whipped cream honey mustard sauce Tabasco salt ranch gravy caramel peanut butter salsa pepper honey maple syrup hummus butterscotch marshmallows icing

Junk food: cheetos sour cream and onion chips barbeque chips vinegar chips wheat thins graham crackers saltine crackers cheez-its ritz tortilla chips Lunchables Milano cookies Twinkies popcorn fruit roll ups donuts ice cream sandwiches Poptarts pretzels Girl Scout cookies Oreos Nutter Butter Fig Newtons Jell-O rice crispy treats

Cereals: Cocoa Puffs Cocoa Pebbles Fruit Loops Cinnamon Toast Crunch Frosted Flakes Raisin Bran Apple Jacks Corn Flakes Cookie Crisp Cap’n Crunch Lucky Charms Cheerios

Dessert: brownies muffins cinnamon rolls cheesecake donuts chocolate fondue pudding apple pie pumpkin bread pumpkin pie chocolate chip cookies sugar cookies gingerbread cookies biscotti fortune cookies shortbread cookies oatmeal cookies Angel food cake carrot cake cupcakes fruit cake cream puffs flan custard Meringue sorbet s’mores

Asian: ramen cup noodle sushi miso soup kimchi teriyaki eggrolls orange chicken

Fast food and restaurants: McDonald’s Carl’s Jr Taco Bell Panda Express Jack-in-the-box In-n-out Chick-Fil-A La Salsa Dairy Queen Baskin Robbin’s Pizza Hut Papa John’s Roundtable Domino’s Johnny Rocket’s Cho-cho San’s Hot Dog On A Stick Coldstone California Pizza Kitchen Red Robin Ruby Tuesdays Chili’s Wendy’s Burger King Kentucky Fried Chicken Subway Tommy’s The Cheesecake Factory Arby’s Quiznos El Pollo Loco TGIF Applebee’s Wienerschnitzel IHOP Islands White Castle Togo’s Sonic Popeyes Orange Julius Jamba Juice Coffee Bean Starbucks Del Taco Chuck E. Cheese Baja Fresh Macaroni Grill

Candy: Red Vines M&M’s Snickers Hershey’s kisses Kissables Kit-Kat Nerds Junior Mints Twizzlers Tootsie Rolls Jelly beans Swedish Fish Skittles Starburst 100 grand 3 Musketeers Airheads Almond Joy Baby Bottle Pops Baby Ruth bottle caps Butterfinger Reese’s Cup Fast Break Twix cotton candy chocolate coins Dots Hot Tamales jaw breakers Jolly Ranchers Laffy Taffy Lemonheads lifesavers Mike & Ike Milkduds Milky way Mr. Goodbar Nestle’s crunch Payday pixie sticks pop rocks Push Up pops Runts Smarties Snow Caps Sugardaddy Sweet Tarts Tic-Tacs York Peppermint Patties Warheads

Non-alcoholic drinks: Rootbeer Lemonade Orange juice Grape juice Capri Sun Coke Diet Coke Diet Pepsi Pepsi 7up Sprite Mountain Dew Hawaiian Punch Dr. Pepper Apple juice hot cocoa Kool-Aid cappuccinos frappuccinos lattes espresso energy drinks Vanilla Coke Cherry Coke Fanta Arizona Green Tea Squirt Gatorade Iced tea Green tea Chamomile tea White tea Oolong tea Jasmine tea Chai tea Snapple apple cider

Alcoholic drinks: Wine Sake Shochu Vodka Bourbon whisky Irish whisky Canadian whisky Bloody Mary Rum Absolut Brandy Scotch Cognac Tequila Gin Wine cooler Smirnoff Marc Sidecar Tonic Pina Colada Martini Alabama Slammer Daiquiri Margarita Cape Cod Flying Horse Kamikaze Screwdriver Rusty Nail Cajun Strawberry Soda Mimosa Champagne Cascade Fosters Sam Adams Budweiser Coors Harpoon Milwaukee’s Bes

[postwarlevi]

This is just me being me....

Soooo! Levi wants to go shopping at the local farmers market. He wants to pick up some tasty food and maybe stop by a place on the way home to grab some plants for the garden.

Which tasty stalls do you stop by and what plants will you guys grab for your garden?

He's eyeing those deals.

CAT! My darling! I must apologize to you (and others) for letting things sit in my inbox.

Part of me just gets distracted, or forces myself to finish my work (not often lol) before interacting. Another part literally feels like I can't do justice to things people send me.... I'll work on that.

(I have no excuse for being so late in tag games except, distractions lol)

Anyway! Let me promote myself LOL I'll take a little inspiration from the Farmers Market fic I wrote a while ago. (this is also slightly self indulgent)

I think you'd have similar tastes and your favorites of course... Am I about to go overboard?

As far as fruit, I stand by Levi liking apples (I have a fic for that too hehe), and cherries, and fresh navel oranges. He's always got an apple or orange for lunch, or snacks on a bowl of cherries when they're in season. And loving apples as well, you're known to make tasty treats like tarts or muffins or crisps, and Levi always has his share.

You can't pass up the pineapple as well, or the blueberries and strawberries in season. Your freezer is full for smoothie ingredients. (Imma make a HC about everyones favorite fruit sometime)

Moving on to veggies, you stock up for salads and quick snacks. Bell peppers, cucumbers, carrots, zucchini, yes! All of it! How can you pass up a 1.5 pound organic zucchini for $1? You can't!

You like winter squash as well like butternut for soups or acorn for stuffing...or both for muffins or casseroles! (I have recipes!)

Also potatoes for baking or mashing yourself. And they last forever.

Okay but the zucchini? You have to visit the cheese stall and get asiago or mozzarella to shred on the zucchini and pop it in the oven for 15 minutes. SO GOOD. Also feta for salads. Cheese is the bulk of your dairy as it's coconut or almond milk in your fridge.

The tea stall! Loose leaf, baggies, give us the usual black or green tea. Chamomile or sage tea, cinnamon and honey lemon, and fruity flavors once in a while like pomegranate or pear mango. :D

Oh and dried fruit and nuts! Levis a weirdo and likes dried beets and such. He can have those. The hazelnuts too. But you both like raw almonds and the nutty granola blend for days you have oatmeal and want a crunch. Sometimes you just use it as a cereal base and throw in the blueberries! Dried fruit like mango or papaya wind up in your bag too. And those apple slices!

We can't forget the bread! You have to watch it here more than anywhere. Rye or pumpernickel loafs, small rolls of sesame seed or garlic herb. Sometimes they're for breakfast and sometimes for lunch.

How about your honey and fresh jams and peanut/almond butters? Gotta have something to put between those sandwiches! Apricot preserves, orange marmalade, classic strawberry jam. (Jam spreads better then jelly!)

You know I don't know where you're going to put all this stuff LOL

Sometimes you also grab eggs, and look at the non food items like the crafty handmade woodwork or coasters (no more coasters!) or fresh bar soap like lavender!

BTW if anyone is waiting for me to throw meats in there, you're going to have to do it yourself haha sorry

Oh wait but maybe you splurge on pasta? There's so many varieties! Maybe you go for lemon garlic linguini, or sun dried tomato fettuccine. And pasta sauce made with organic tomatoes, garlic, onion, basil and olive oil. YUM!

And if you go early and don't eat breakfast, you'll get it there. Strawberry mango smoothies, waffles, guava or chocolate empanadas?? (You eat healthy all the time, it's okay to not once in a while!)

Maybe you get lunch to go like woodfire pizza, or veggie wraps and rice and beans. Yes, you have lots of food, but after lugging it around and putting it away who wants to cook? You need to take it easy for a minute!

As far as plants, more zucchini, you can never have enough. Tomatoes and whatever lettuce variety is your favorite, and fresh herbs like basil, rosemary and parsley.

Fruits are a little more tricky I think, but a fig plant can go indoors or outdoors, and fresh figs are a nice treat! Lemons and limes are a good option too, and you can use them for some flavored water or to keep cut apples fresh :D Maybe if there's room blueberries too, or plums. (and apples)

So, what do you think? You going to the market with Levi? What are YOU getting??

[coffinkissez]

Look at my pookie wookie blueberry muffin recipe cutie patootie little ratatouille chef cheesecake pie cherry on top whipped cream chocolate frosting with sprinkles and vanilla sugar, blood boiling chocolate ganache cake strawberry cream morning coffee with creamer, snookie dookie wookie pookie gumdrop snickerdoodle honey bunches of oats pumpkin pie toaster strudel blueberry cheesecake muffin berry topped with peanut butter jelly jam sprinkles and blue raspberry crumbs with a side of vanilla ice tea with extra sugar and ganache sprinkled rotisserie chicken with soy sauce and milk, popeye biscuit with honey, toyota camry interior design landscaping buisness, cookie dough, roku remote baked potato pot roast pancake sweet honeybun sweetie bear marmalade cheese curd mc chicken, small fry cracker barrel old people cutie buns sweet cheeks mc chicken christmas spirit presents, sweet smelling candle wrapped in a hot dog with cookie wookie snookie dookie sugar honey bun bun balls sugar plum plum tart pizza rolls halo halo chicken joy mc nuggets cheesy mushroom honeycomb hunny bunny sugar pie boo boo bear, marmalade kitten chocolate baby cake, hot muffin chips with queso blanco, black coffee and air freshener, wind blowing mind fizzling sprite gulping baby wabt sugar moon pookie popcorn making honeydew guava juice with ice cube

my beautiful wife 😣😣😣

[formeryelpers]

Teaspoon, 803 Americana Way, Glendale, CA 91210

Teaspoon recently opened on Brand, next to Chick-fil-a. They must still be in soft opening mode because they didn’t have quite a few things on the menu, like their house cream, grass jelly, pastries (cake, macarons, brownies), etc. The tea is made to order (they use a machine that looks like an espresso machine) and you can get organic milk. The fruit marmalades are made in house.

Choose from seasonal drinks, milk tea, coffee, and signature drinks like caramel cream, guava sunset, and strawberry sangria. You can also create your own drink ($5.75) and specify the level of sweetness, amount of ice, type of milk, and toppings (boba, popping boba, jellies, puddings).

Grasshopper: it was refreshing and light, tasted the cucumber juice more than the lychee green tea

Silky strawberry: housemade strawberry marmalade mixed with organic milk – basically strawberry milk with real strawberries – tasted natural, was fine but too simple for me. I prefer milk tea anyway.

Earl grey black tea with classic cream (lactose-free), 0% sweetness, light ice, grass jelly ($5.75 + $0.75): Their classic cream is lighter than whole milk. The tea flavor was weaker and the milk less creamy. The drink just seemed weaker in general, like watered down. The crystal boba were firm and sweet. Also, light ice was still half of cup of big ice cubes. The drink was expensive and not as flavorful.

It’s a nice looking, small shop with no indoor seating and a few tables outside. Sign up for rewards.

3 out of 5 stars

By Lolia S.