#homemade mayo recipe

[floydfamilyhomestead]

How to Make Easy Homemade Mayonnaise

How to Make Easy Homemade Mayonnaise

Ingredients for you Homemade Mayonnaise What to do if you Homemade Mayonnaise Breaks How to make Homemade Mayonnaise Homemade mayonnaise is a simple way to get your family to eat a healthy alternative to store-bought condiments that are filled with a bunch of chemicals and preservatives. Ingredients for you Homemade Mayonnaise All of the ingredients are items that most people will already have…

[traaansfem]

Saw that someone in my activity feed has "condiment eating" as a descriptor... I should poast recipes more often.. i love to share the tricks of the treat trade :3

[feyburner]

have you made pandesal before? I saw a recipe on jeanelleats and it looks so good 😋

Yes I have! I love pandesal. I have only made plain before but I love the cheese kind as well. I want to make ube cheese pandesal at some point!

Edit: I just looked up Jeanelleats. This recipe for Pandan Pandesal Loaf looks amazing…. I’m NOT buying a shokupan loaf tin but if I had one…. Pandan is one of my favorite flavors…..

I will be exploring her recipes further. Thank you for the rec!

[cheapcheapfaker]

i think about that tik tok that had its rounds around here about, i believe, German vs Vietnamese hospitality? Where the German thought the dinner would be done but the Vietnamese thought the host and guest would be cooking together. And I present a third option where I’d love to help you cook dinner but if you hand me a rainbow cuisinart knife and a glass cutting board i am killing myself in your kitchen immediately except the blade is so dull i have to do it real sloppily and its going to take a while

[beansnpeets]

I tried to make homemade mayo and it was really bad 😞

[strengthandsunshine]

These authentic Homemade Corn Tortillas are soft, foldable, fresh, and naturally gluten-free! This 3 ingredient recipe for gluten-free corn tortillas is ready in minutes and only requires masa harina, hot water, and salt! Vegan and allergy-friendly, these healthy yellow corn tortillas are perfect for taco night or your next Mexican feast! Homemade Gluten-Free Corn Tortillas https://wp.me/p4UrDz-899

[sasha4books]

My partner kept forgetting to buy mayo so I looked up how to make it and it's super simple. This is the recipe we used and I give it like 9/10

#RecipeMonday

[juniperdugong]

Forgot Your Lunch - Scoups

WC: 1023 || Genre: Fluff :) ...Angst :( || Happy (late) Birthday to this very handsome man!! ❤

A/N: If this does well maybe a pt.2 with what happened? (I totally don't have a whole story in my head about this fic alr...and this totally wasn't meant to be a teaser but got out of hand)

Some songs that inspired this fic!

Those morning hours, right before the sun shines in all its splendor, when most people are still resting their tired brains, and when quietness feels like a warm welcome to the day.

These were Seungcheol's favorite hours. The slivers of warm orange sunlight peaking through the curtains illuminating the space, giving the house a different type of glow. He relished in the fact that no one, not even you, was awake during this time. It gave him all the pleasure of gazing at your sleeping figure and giving you a few feather-light kisses before he actually got started with his day.

Seungcheol had gotten really into cooking when you two got together. Watched the tutorials, wrote down the recipes, and did a lot of the grocery shopping when he had the time - he even asked for help from Mingyu when he was really struggling. All of this effort put in for one simple goal - to be able to make your lunches for work.

He took great pride in making sure your lunch was not only healthy and balanced but nice on the eyes as well! Presentation was half the battle of cooking in his (humble) opinion.

Today wasn't any different, after haphazardly washing up he waltzed into the kitchen and chose a fitting playlist for such a joyful morning. He knows what to make, one of your favorites, a very simple and delicious spread of kaarage, a rolled omelet, rice, and a mix of fruits and vegetables cut up in the cutest little shapes! (Never forgetting the homemade spicy mayo, of course.) It's a specialty of his - and more than that - it was the first lunch he made you that you had raved about to your coworkers, only boosting his ego evermore.

Humming along to the music he went through the motions of washing and cooking the rice, setting out all the ingredients he'd need, and placing all the dishware on the counter in an assembly line. The few times that you'd woken up early enough to witness this practiced scene you'd have to admit that it was impressive the way he had gotten it all down to a T. Like a drill sergeant he would lead the charge in the kitchen, at least in the mornings, and if you ever dared to lift a finger…the earful you'd get before work- But what else can you expect from the most loving husband in the world AND the leader of one of the top kpop groups in history?

It's like everything, all the problems and worries, drifted away during this time. The sole issue in Seungcheol's entire world being what you would eat for the day. It was his way of showing you that he still cared and that he was still very committed. With a job that kept him away from you for such long periods of time and that took up all his energy and attention when he was home, it only felt right to do something as small as wake up before you and devote some time to you - even if you weren't always there to see it.

It would be a very hard task to try and tear away the smile that grew from him as he carefully assembled the different pieces of your food into a bento box. The only change in expression coming from the way his brows would furrow and his mouth would form a pout when he was ultra-focused with a knife or when he was gently making the finishing touches.

He took the chicken from the hot oil and placed them on a paper towel-lined plate - he knew how much you hated the excess oil when you ate. Turning off the stove in a swift movement he turned his attention to slicing the egg roll into perfectly proportioned pieces that you could eat in one bite. Then the fruits and vegetables - today's variety, some blueberries, leftover chocolate-covered strawberries, and a small salad with cherry tomatoes, all served with a small toothpick - he took note of that little comment you had made about how eating things with a toothpick makes the experience a bit more fun.

With a little jaunt in his step, he moved to put the puzzle together in an eye-pleasing manner. And once he was satisfied - he stepped back from his masterpiece. His gift to you. He looked at the clock-

8pm.

Oh.

It's night time.

That's right.

He stilled completely, coming back to reality. He left the kitchen with a ruffle to his hair. Dragging his feet into the bedroom he let his hands roam around the cold sheets, desperately searching for your warmth - your figure.

This was your bed too! The one you shared. C'mon, you remember, right? You're supposed to be here.

He looked out the window, no slivers of sunlight. Just the light pollution of a bustling city.

It's late and you're supposed to be home now, works done. It's supposed to be done.

He balled up all the sheets in his two fists and knelt on the bed. Gritting his teeth through tears that didn't dare hold back his emotions. And he punched that mattress so damn hard he could swear it felt like a human fighting back against him. The tangling of the sheets feels like Seungkwan and Dino holding him back from doing something else to hurt himself. He screamed so loud that his throat hurt, and he choked himself with the sound until red and veins popped. Drunk on something akin to anger but closer to loneliness he headed face-first into a pillow - but oh it was yours. The one you laid on just a few days ago. His tears and snot smeared across the blank canvas created a gross mirage but he didn't care. He let himself sit there, inhaling everything you left. Wailing into your remnants - curling up into your side of the bed, what would always be your side of the bed.

You forgot your lunch. It's here with him. "So come back, y/n. I'm really fucking sorry."

A/N: Hey guys...been a minute (a few days) And I come back with this- I do really like this though. Love me some happy memories and train wreck tbh. Let me know what you lovelies think! Have a great weekend or week, depending on when you see this. (protip DO NOT read this while listening to "The Place Where He Inserted the Blade" almost shat tears) Please Reblog and Comment if you enjoyed ! (They act as power-ups for me)

Taglist (OPEN): @bemybabiibish @bath1lda

[six-of-ravens]

update: i made thee best soup and sandwich

it's been rainy and 9C all day and boy am I excited to get home and eat the jar of vegetable soup in the back of the cupboard

[444you]

KALOGERAS BEAUTY TIPS . 🤎

hair care is crucial. look into diy hair masks that revive ur curls. the most infamous one is the egg, olive oil, and mayo one. now you don’t have to stop doing things like straightening your hair but keep it to a minimum, make sure you have heat protectant. curling brands to consider is lola or skala, both brazilian brands. i believe they all use bounce curl products however. just take ur hair journey slow, research if possible. natural shampoos like using aloe vera gel straight from the plant could be beneficial. however it is not necessary.

now with clothes, they have a variety of different items. sometimes they share the same clothes. but a majority of them are bodycon dresses and basics (plain tees, tube tops, and such). this is something you can find anywhere.

and lastly, self love. the kalogera sisters know they’re fine. and so should you. sometimes it’s harder to gain confidence than it is others. you hear fake it til you make it. tbh i’m learning myself as well. ur self love journey is something sacred. you will eventually find your way. i know for me, i might not feel the most confident but when i put megan thee stallion on… that’s another story 😭. i also never neglect self care. i do my activities every friday, it’s the best day for beauty and self care. wether that’s making homemade hair and skin masks. treating myself to some sweets. baking cookies. that’s another thing i think sunday does? she loves to bake. that’s a good way to treat yourself. and there’s many recipes, both homemade and storebought.

[feyburner]

Had friends over for arayes (meat-stuffed crispy pita) on homemade pita, homemade tzatziki, cucumber & sweet pepper dressed salad, and frangipane bars. This fucking rocked

Recipes:

Arayes

Pita (my first time making it and they didn’t puff up perfectly but still so soft and chewy!)

Frangipane/“almond croissant” bars

Salad: Sliced cucumber, mini sweet peppers, and green onions with a dressing of olive oil, red wine vinegar, dijon, little bit of maple syrup, little bit of kewpie mayo, salt & pepper, topped with sesame seeds, poppy seeds, and feta.

[casp1an-sea]

Moot Trail Mix Recepie

basically I ask each of my moots to add an ingredient to the trail mix recipe, the ingredients get quite interesting

This is gonna taste so good guys :)

—————————————————————————

- Rocks

- Blood (… hold up who’s blood and how did you get it?)

- this

Wtf am i looking at?

- The souls of the damned Including Sapphy’s

- Chocolate covered Raisins

- Like a truck ton of M&Ms

- Yogurt covered pretzels

- Pumpkin Seeds for nutritional value

- Salted Caramel Bits

- More Raisins but normal ones this time

- Cashews

- a singular chocolate chip

- A few acorns

- Giant Fluffy Marshmallows

- Dark chocolate chips

- I dont think it was intentional but also this photo

- Tuna with Mayo

- This specific picture of Howzer

- Found Family Tropes

- Sprite Cranberry

- Crushed prices of femur (cough Tech TBB season 2)

- Mystery roadkill

- “Sweat from my favourite weasel man” (that’s referring to Hux btw)

- 87 puzzle pieces (the full puzzle has 100, some went missing)

- Broken Femurs (why is this trail mix so femur heavy?)

- Sexy Fives (from TCW)

- some morally gray women

- gramophone

- Toasted Vader Krispies

- The full concentrated power of the sun

- Archeological remains

- A strand of ginger hair (from you know who AkA the pookiest of pookie bears to ever exist)yes I read the tags(it’s Hux cause of course it’s Hux)

- Five comically small spoons

- A pinch of salt (finally something kind of normal again)

- plus also this

- Buncha Crunch Candies

- M&M's, skittles, and reese's pieces mixed together so you can't tell the difference

- Dirt

- Concrete Donuts Covered in Mold

- Homemade biscuits just 2 years old

———————————————————-

Here you go @krenenbaker

@xen-blank, @thehollowwriter, @l7k-a, @ferris-the-wheel, @fizzydreamz, @distant-velleity, @keii-starz

@elenauaurs @the-banana-0verlord @edith-is-a-cat @dove-da-birb

@cimonim-crunch @ravenwing0110

@diabollicallyangelic

[silverovaskitchen]

MADE: 17 JUL 2022

A reblog from my main blog, cause I'm still pretty damn proud of what I did there. Actual recipe and pictures under the cut, if you have no time for the opening blurb.

Салат « Янус » (The Janus Salad)

(Or: a Russian Englishman’s twist on the Romanov-era Olivier Salad)

007 Fest 2022, Scavenger Hunt item no. 52: “Design a meal or dish of food representing a Bond character. Explain your logic.”

In the days when Janus used to travel all around Russia in his personal armoured train, the question of food always was a critical one. Of course, the on-board kitchen was well-stocked with quality tins, but one did not simply live on a diet of tinned food—especially when one was the immensely rich Janus.

Therefore, some of the Janus Syndicate’s enforcers were specially assigned to catering. They ordered dishes to the greatest chefs in all of Saint Petersburg and brought them back to base (not unlike a private Uber Eats…); they did the grocery shopping at the historical Gostiniy Dvor department store; they even procured rare and/or exotic ingredients from abroad. None of them complained—as long as they weren’t caught red-handed nabbing some of this exceptional food, the job certainly had its advantages.

Janus, as for him, didn’t complain either. As much as he despised his old friend James in those days, he had very much adopted the latter’s love for good, expensive cuisine for himself. While the local restaurateurs never saw him in person, he paid them so generously they came to look forward to the tough-looking henchman’s next visit. There were worse arrangements, especially in 1990s Russia.

What Janus also loved was history—above all else, Romanov history. In another life, he would have certainly been the dashing Count Vronskiy in Tolstoy’s Anna Karenina. Or, at the very least, a young, ambitious Don Cossack officer, relentlessly gaining power in the tsar’s court through intrigue and connections. But alas, he was born a century too late for that to ever happen. His consolation was to devour all the books he could find on the subject… and infiltrating the young Russian Federation’s politics to steer them away from Communism as much as he could.

It was while reading one of his history books that one day, Janus stumbled upon the story of Belgian chef Lucien Olivier and of his most famous creation—Olivier salad. Like every Russian, Janus knew the Soviet, cheapened-down variation of it, also known as Russian potato salad. He was very surprised to find out that the original was, in fact, very posh. Depending on the versions, it could include such ingredients as hazel grouse, crayfish tails, or even black caviar.

Intrigued, Janus kept searching about this historical salad. Chef Olivier had clung jealously to his recipe all the way to the grave, but fortunately some of his contemporaries had noted down their best approximations. The oldest possible source Janus could find was an 1894 article from the long-defunct magazine ‘Our Food’. For what he had in mind, it was a very good base.

So, one day, he summoned one of his caterers and asked for the recipe to be recreated, albeit with a few alterations of his own. The original recipe was forever lost after all, so no need for complete authenticity. Instead of hazel grouse, he wanted partridge—a very acceptable replacement, according to the 1894 article. If he did live the Cossack life, he’d probably have hunted it himself… but the truth was, partridge had been his favourite game meat ever since James made him try some.

Instead of crayfish, he wanted the sweeter, softer scampi. How English of him, one might say. Instead of meat jelly, he wanted the most buttery, decadent beluga caviar—hopefully not from Valentin Zukovsky's Azerbaijani farm, though. He wanted quail eggs, too. And for a slightly dark, smoked edge, he wanted French duck magret. Again, James’ influence on him might be stronger than he’d ever admit…

Lastly, there was the question of the most mysterious ingredient of them all—what the article called ‘Kabul’ sauce. Back in the day, it was a condiment made by the British firm Crosse & Blackwell, but it unsurprisingly had been discontinued eons prior. The replacement, Janus decided, would be a mixture of good old Worcestershire sauce and soy sauce. Russia had borders with China, Korea and Japan after all. Slightly spicy, with a umami kick to it… that resembled enough the descriptions he read.

The henchman finished noting this down, nodded, and went. Shortly before dinner time, he came back to the train with the customary bliny with sour cream and caviar… as well as this.

‘Delicious’, Janus thought at the first bite. ‘Well worthy of a tsar… I could call it the Janus salad.’

INGREDIENTS

(DISCLAIMER: the author broke the piggy bank for some of these ingredients because she made this dish for her 26th birthday. Do not feel obliged to do the same—that being said, scouring places such as Petrossian or La Grande Épicerie de Paris (a French equivalent to Harrod’s) was very fun.)

Salad (makes 3-4 servings):

2 roasted partridges (can be replaced with roasted chicken)

8 (+1, see decoration) quail eggs (can be replaced with chicken eggs)

5-6 waxy new potatoes (if you’re Janus, you’ll probably want Jersey Royals. If you’re a French frog like the author, Noirmoutiers are an excellent replacement.)

70g smoked duck magret (omit if you don’t have access to it)

Half an English cucumber

1 tbsp capers

10 black olives

Meat from the scampi claws

Scampi broth (if raw scampi are used):

Parsley

Tarragon

Dill

2 bay leaves

1 onion, quartered

1 carrot, chopped

Jamaican pepper (Bond would approve)

Coarse salt

Provençal sauce:

1 egg yolk

1 tsp Dijon mustard

2 tsp vinegar

olive oil (or olive oil + a neutral tasting oil—olive oil has a strong taste)

black pepper

garlic powder

2 tsp Worcestershire sauce

2-3 tsp soy sauce

For the decoration of 1 serving:

2 scampi (aka. langoustines)

1 lettuce leaf

The spare quail egg, halved

Chives

Black caviar (if you’ve got Janus’ unlimited funds, beluga is a must—since the author hasn’t, she used osetra instead. A good, much cheaper replacement with a similar taste would be trout roe... except it isn't as dark as Alec's soul 😆)

DIRECTIONS

Roast the partridge (or chicken) and let it cool down

Boil the potatoes and let them cool down

Boil the quail eggs for 3 minutes and let them cool down (8 minutes for chicken eggs)

Make the scampi broth. When it boils, add the raw scampi and cook for 8 minutes starting  from when the broth boils again. Remove the pot from the stove and put it in a cold water bath. Leave the pot to cool down, so that the scampi are infused with the broth.

Remove the bones from the partridge/chicken, then chop it up into small pieces along with the potatoes, cucumber, magret, eggs and meat from the scampi claws. Add capers and sliced olives

Make the Provençal sauce. Mix the egg yolk and mustard then slowly add oil while whisking, until texture is firm (an electric hand mixer helps). Add the other ingredients and mix well.

Add two generous tablespoons of Provençal sauce to the salad, then gently mix it all up.

To serve, ideally use a ring mold. Decorate the molded salad with the scampi, egg, lettuce leaf, caviar and chives.

Serve very cold. The 1894 recipe says that it should be ideally done in ‘a crystal vase, like fruit macédoine’.

Приятного аппетита! (Bon appétit!)

SOURCES:

https://en.wikipedia.org/wiki/Olivier_salad (good overview)

https://liveuser.livejournal.com/77282.html (the 1894 recipe, in Russian)

https://stale.ru/en/different/olive-s-rakovymi-sheikami-gotovim-originalnye-salaty-olive-s/ (different variations of the original recipe with more complete instructions, Google (?) translated from Russian)

BONUS PICTURES:

Mmm roasted partridge

A good view on that caviar (I certainly am not going to get more any time soon, so gotta show off 😁). Also, six bliny of course.

Little birthday dessert in the same spirit:

Georgian black tea with lemon

Chocolate, lemon, raspberry and mango macarons

‘Cigarettes russes’ (Russian cigarettes), which are Belgian rolled biscuits

Raisin and lemon Scottish shortbread

Apple and honey ‘tulskiy pryanik’, a sort of gingerbread from Tula, Russia

PS: did you spot the three Sean Bean non-Alec Easter eggs in the opening blurb? 👀

[thedannyphantomcookbook]

42 Ingredient Nasty Burger Sauce Recipe

I figured this would be one of the most challenging recipes to create. As described in the show, "If those 42 secret herbs and spices in our nasty sauce overheated, it could cause an explosion that could take out a whole city block!" - Irving "Third Degree" Burns. And while I may be an amateur home chef, I don't know how feasible something like that is. BUT I did create a 42 ingredient burger sauce. Here are all 42 ingredients and the recipe!

Red onion

Thyme

Olive Oil

Garlic

Smoked Paprika

Brandy

Hot sauce

Ground pepper

Egg

Red or white wine vinegar

Salt

Neutral oil

Lemon juice

Crushed tomatoes

Water

Sugar

Sherry vinegar

Onion powder

Garlic powder

Celery salt

Mustard powder

Cayenne

Clove

Mustard seeds

Turmeric

Honey

Herbs

Honey

Beer

Cider vinegar

Cucumber

Onion

Distilled white vinegar

Cornstarch

Red bell pepper

Celery seed

Dill seed

Parsley

Dill

Fennel

Rosemary

Tarragon

And here is the recipe!

Nasty Sauce

1 red onion, finely chopped

Thyme sprigs

Rosemary springs

Olive oil

Garlic

1 teaspoon of smoked paprika 

Brandy

6-8 Tablespoons Mayo

2-3 Tablespoons Ketchup

2-3 Tablespoons Relish

Hot sauce, to taste

Ground pepper, to taste

Method:

In a sauce pan, heat olive oil under medium heat. Add the red onion and thyme springs, season with salt and pepper, and immediately cover and lower the heat to low. Leave to cook for a few hours, or until everything turns into a nice jammy texture. After a few hours have gone by, remove lid and discard thyme. Add in garlic and smoked paprika and turn the heat back up to medium. Add in the splash of brandy, and cook for 30 seconds, scraping up any burnt bits stuck to the pan. When the bottom of the pan looks clean, transfer the contents to a food processor with the mayo, ketchup, mustard, relish, hot sauce and ground pepper. Blend until everything is smooth and creamy and transfer to a container.

For the 42 Ingredient Recipe, you can make homemade Mayo, ketchup, mustard, and relish with the recipes provided below.

Homemade Mayo

 - 1 large egg at room temperature

 - 1 tablespoon mustard

 - 1 tablespoon red or white wine vinegar

 - 1/4 teaspoon kosher salt, or more to taste

 - 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best

 - 1 teaspoon fresh lemon juice, optional

Method

In a small food processor, add your egg and blend for 20 seconds. Add your mustard, vinegar, and salt and blend for another 20 minutes. Scrape the sides and bottom and resume blending. As it blends, slowly add in the oil, drip by drip, until a quarter of the oil has been emulsified. One the mixture has start to come together, you can start adding the oil in a thin stream. Once all the oil has been added, continue to blend for another 10 seconds. Taste to see if it needs lemon juice, salt, or vinegar. If the mayo seems to thin, you can drip in more oil. Store covered in the fridge for two weeks.

Homemade Ketchup

 - 2 (28 ounce) cans crushed tomatoes

 - ½ cup water, divided

 - ⅔ cup white sugar

 - ¾ cup sherry vinegar

 - 1 teaspoon onion powder

 -  ½ teaspoon garlic powder

 - 1 ¾ teaspoon salt

 -  ⅛ teaspoon celery salt

 - ⅛ teaspoon mustard powder

 - ¼ teaspoon finely ground black pepper

 - ¼ teaspoon cayenne pepper, or to taste

 - 1 whole clove

Method

Pour tomatoes into a slow cooker. Rinse out the cans with the ¼ cup water and pour it back into the slow cooker. Add your sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne and whole clove, whisking to combine. Cook on high, uncovered for 10 to 12 hours, or until thick. Stir every hour or so. Use an immersion blender to break down any chunks of tomato that did not break down in the cooking. Finally, use a fine mesh sieve to strain out any other lumps. Transfer to a bowl and allow the ketchup to cool completely. Taste and adjust for seasoning.

Homemade Mustard

 - 6 Tablespoons mustard seeds

 - ½ cup mustard powder

 - 2 teaspoons of salt

 - 1 teaspoon ground turmeric

 -  2 tablespoons honey (optional)

 - ¼ cup minced herbs such as parsley, dill, fennel and tarragon.

 - ½ cup water or beer

 - 3 tablespoons of cider vinegar

Method

Using a mortar and pestle, spice grinder, or a bag and meat hammer, grind the mustard seeds, leaving them mostly whole. Pour these into a bowl with the mustard powder, salt, turmeric, honey or herbs. Pour in the water or beer and stir well. When everything is incorporated, let it sit for up to ten minutes. The longer you let it sit, the mellower it’ll taste. When you’re ready, pour in the vinegar. Pour into a glass jar and store in the fridge for 12 hours before use. This will keep for one year.

Homemade Relish 

 - 2 cups finely chopped cucumber (about 3 Kirby cucumbers)

 - 1/2 cup finely chopped onion

 - ½ cup of red bell paper, finely chopped.

 - 1/2 cup distilled white vinegar

 - 1/4 cup sugar

 - 1 Tablespoon of celery seed

 - 1 Tablespoon of dill seed or dill weed.

 - 1 teaspoon cornstarch dissolved in 1 teaspoon water

 - Salt

Method

Set a sieve over a bowl and place your cucumber, onion, red bell pepper, and ¾ teaspoon salt and allow it to drain for 3 hours. As the salt mixes with the cucumber and onion, liquid will release. After the three hours, wrap the cucumber and onion in a kitchen towel and squeeze out as much excess liquid as possible. Set aside.

In a small saucepan, heat the the vinegar, sugar, and ¼ teaspoon salt to a boil until the sugar has dissolved, and there is about ½ cup of liquid left, about 3-4 minutes. Add the cucumber onion mixture and simmer for about 2 minutes. Stir in the cornstarch mixture and simmer for another minute, stirring. Transfer the relish to a bowl and chill, uncovered until cold, about 1 ½ hours. The relish will keep for one month.

[the-ace-with-spades]

So as a Polish person, I both love and hate Polish! Ice as a headcanon, but my grandma is half-Italian and somehow this manifested into Italian! Mav so here we go (spoiler: there's a lot of food involved):

Mav's mom was first generation Italian born in NYC, lived in Staten Island until she married Mav's dad - her family was from Bologna

Mav, despite the hero worship he had for his dad, was mamma's boy

she could speak Italian well and did so around the house but never taught Mav, and what little Italian he could speak, he forgot once she died and he wasn't around the language

she, however, left him their family cookbook, entirely written in Italian, and so recipes are the only text he can understand without googling a lot

after he retires, he wants to take some Italian lessons with Ice

as mentioned in one of my post's tags, the few words he remembers and are still natural to him are pet names; he calls Ice caro (dear??) like his mom called his dad, mio angelo, tesoro (sweetheart/honey??) and when Bradley was small and he was tired, he'd call him bambino

He also uses sei un raggio di sole (you are a ray of sunshine) sarcastically when Ice is grumpy -- it's a phrase his mom used when he was grumpy as a kid

he couldn't say 'I love you' to Ice for some time so instead, he'd say ti voglio tanto bene and then eventually moved to ti amo and then to English

he actually really likes to cook, he just needs to cook for someone - he was taught that cooking is a sign of love so he likes to cook for their family, but not just for himself

Bradley couldn't eat nutella for years b/c Mav's homemade nocciolata was so much better. Ice could literally kill for his nocciolata-filled bomboloni and ricotta and strawberry jam crostata

Slider often 'visits' them to get their leftovers and had once asked Mav to make him aubergine parmigiana and shrimp risotto as a birthday present

Mav makes Ice tiramisu as a pick-me-up when he needs to leave for long

Mav loves wine but it must be complimentary with the meal

he makes his own pasta and if you're in the kitchen while he's making it, he's going to use you to roll or knead the dough for him

when Carole was getting sick but still staying at home, he'd make batches of ravioli, tortellini, tortelloni, mezzelune, cappelletti -- any stuffed pasta that could be frozen and then quickly boiled -- so Bradley would have dinner when Carole was having a bad day

he refuses to ever make fettuccine alfredo as a rule b/c it's boring and its american, and will never make meatballs to serve with spaghetti, but Ice broke him and he now finally can do the americanized marinara sauce

their house has plenty of jars -- homemade pesto (3-4 different kinds), a mayo-sized jar of oregano, thyme, rosemary, a jar with grana padano in the fridge and a whole shelf filled only with different kinds of oil, cooking wine and vinegar, and a little garden with fresh basil and, once they moved to San Diego, tomatoes. Ice has to remember to water it when Mav is away in the summer

he does the stereotypical arm waving and shoulder shrugging while talking but only when he is either worked up or tired

they also have that one special kind of plates, white with blue and yellow decor and sunflowers on the main dish plate

As a bonus, Polish Ice headcanons:

Ice's mom emigrated during WWII but his dad was second gen born in the US -- she was from Gdansk

he can cook pretty well, especially polish recipes, since he often helped her cook at home

he, however, hates cooking. But he will absolutely stress-make pierogi if he can, usually a huge batch of like 50 or something

he did hand over the polish recipes to Mav - the only thing is, Mav refuses to make bigos for him (b/c he'd need to make his own sauerkraut and it stinks)

he drinks his vodka neat, in a glass, not as shots, adds coke if he's going for a 'light-drinking night'

he occasionally goes to mass at a Polish church - he, usually, doesn't understand most of what's being said but his mom used to take him to one each Sunday and it's now a form of comfort

His favorite childhood meals were placki ziemniaczane (potato pancakes) with mushroom sauce and pyzy (type of dumplings) with plums, which Mav can now make in his sleep

he's never attempting to learn Polish

but he wants to visit Gdansk and the Polish seaside once every few years